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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Classification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South Africa

Part I : Dairy Products

17. Standards for butter and cultured butter with or without added foodstuff

 

(1) Butter and cultured butter with or without added foodstuff shall—
(a) be manufactured by churning or crystalisation of cream using the appropriate method; and
(b) not contain any animal fat, vegetable fat or marine fat.

 

(2) Cream that is intended for the manufacturing of—
(a) butter with or without added foodstuff may be neutralized to a pH of not higher than 7.6 by means of a substance which is permitted for such purpose by the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972); and
(b) cultured butter with or without added foodstuff shall be inoculated with a suitable bacterial culture to an extent that the cultured butter with or without added foodstuff has a pH of less than 6.3 after fermentation.

 

(3) Whey butter shall be manufactured from whey cream that is obtained during the cheese making process after the removal of cheese and cheese fines.

 

(4) In the case of whey butter, the applicable class designation shall be preceded by the expression "whey".

 

(5) In the case of butter and cultured butter with added foodstuff—
(a) the prescribed maximum moisture content and maximum milk solids non-fat content shall be ignored; and
(b) the following milk fat content shall apply for the classes concerned:
(i) Salted butter/Salted cultured butter: at least 75 per cent (m/m).
(ii) Unsalted butter/Unsalted cultured butter: at least 75 per cent (m/m).
(iii) Medium fat salted butter/ Medium fat salted cultured butter: 50-70 per cent (m/m).
(iv) Medium fat unsalted butter/ Medium fat unsalted cultured butter: 50-70 per cent (m/m).