Statistics Act, 1999
R 385
Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsClassification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South AfricaPart I : Dairy Products17. 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). |
