The flavor shall be bland and free from rancid, oxidized, or other objectionable flavors.
(a) In addition, the finished products shall meet the following specifications when sampled and tested in accordance with Secs. 58.336 and 58.337: ------------------------------------------------------------------------
Butteroil Anhydrous milkfat------------------------------------------------------------------------Milkfat......................... Not less than 99.6 Not less than 99.8
percent. percent.Moisture........................ Not more than 0.3 Not more than 0.1
percent. percent.Other butter constituents Not more than 0.1 Not more than 0.1
including salt. percent. percent.Salt............................ Not more than 0.05 Not more than 0.05
percent. percent.Antioxidants.................... Those permitted by Those permitted by
standards of the standards of the
Codex Codex
Alimentarius Alimentarius
Commission and Commission and
authorized for authorized for
use by the Food use by the Food
and Drug and Drug
Administration. Administration.Free fatty acids................ Not more than 0.5 Not more than 0.3
percent percent
(calculated as (calculated as
oleic acid). oleic acid).Peroxide value.................. Not more than 0.1 Not more than 0.1
milliequivalent milliequivalent
per kilogram of per kilogram of
fat. fat.Iron content.................... Not more than 0.2 Not more than 0.2
ppm. ppm.Copper content.................. Not more than 0.05 Not more than 0.05
ppm. ppm.------------------------------------------------------------------------
(b) [Reserved] [60 FR 4826, Jan. 24, 1995]