California Food and Agricultural Code ARTICLE 3 - Butter Standards

• Section 37161.
  Butter is the product made by gathering the fat or fresh or ripened milk or cream into a mass, which also contains a small portion...
• Section 37162.
  Butter shall be clean and nonrancid and shall contain not less than 80 percent of milk fat.(Enacted by Stats. 1967, Ch. 15.)
• Section 37163.
  Butter may contain salt or a harmless coloring matter.(Enacted by Stats. 1967, Ch. 15.)
• Section 37164.
  Butter flavored with spices, condiments, garlic, chives, herbs, or other flavoring may be sold in whipped or solid form, provided the product meets the following...

Last modified: October 22, 2018