| Moisture level (maximum) | 4% | |
| Fat level (maximum) | 1.25% | |
| Maximum titratable acidity (expressed as lactic acid) | ||
| according to ADMI method | 0.10–0.15% | |
| Solubility value (maximum) according to ADMI method | 1.25 ml | |
| Presence of particles according to ADMI method | Disc B or better | |
| Bacteriological control: | ||
| - maximum revivable germs per gramme | 50 000 | |
| - coliform | absent in 0.1 g | |
| - yeasts and moulds (maximum) per gramme | 50 | |
| Total absence of abnormal foreign odour and off-tastes | ||
| - Low temperature | more than 6.0 mg/g non-denatured protein nitrogen | |
| - Medium temperature | between 1.51 and 5.99 mg/g non-denatured protein nigrogen | |
| - High temperature | below 1.5 mg/g non-denatured protein nitrogen | |
| Moisture content (maximum) | 3.0 % |
| Titratable acidity (expressed as lactic acid according to ADMI method) (maximum) | 0.15 % |
| Solubility value (according to ADMI method) (maximum) | 1 ml |
| Burnt particles (according to ADMI method) | Disc B or better |
| Bacteriological control: total number of revivable germs per gramme (maximum) | 50 000 |
| Yeasts and moulds (maximum) per gramme | 10 |
| Absence of any off-taste or odour |
| Moisture content, maximum | 4.0 % |
| Fat content, minimum | 4.5 % |
| Titratable acidity (expressed as lactic acid according to ADMI method): limits | 0.8–1.6 % |
| Solubility value (maximum) according to ADMI method | 1.2 ml |
| Presence of burnt particles according to ADMI method | Disc B or better |
| Bacteriological control, total number of germs that can be reactivated per gramme (maximum) | 50 000 |
| Absence of any off-taste or odour |
| Product obtained directly from fresh milk. Must contain: | |
| fat | 99.8 % |
| copper | 0.005 ppm (maximum) |
| iron | 0.2 ppm (maximum) |
| The peroxide value must be below 0.2. | |
Butteroil is an intermediate product with the same fat characteristics as those mentioned above, but its peroxide value must be below 0.5.
Butteroil with a less fine composition.
Fat content: minimum 99.3; peroxide value below 0.8.
| Fat content, minimum | 44 % |
| Titratable acidity: limits (expresed in lactic acid) | 0.8–0.11 % |
| Copper (maximum) | 0.25 mg/kg |
| Bacteriological control: total number of germs that can be reactivated, per ml | 50 000 |
| coloform | absence in 0.1 g |
| Substances or characteristics | upper limit level |
| Colour | PtCo scale-5 units |
| Odour and taste | neutral, not calling for special comment |
| Turbidity | turbidity units - 5 units |
| Total solids | 500 mg/1 |
| pH (acceptable variation band) | 7.0–8.5 |
| Anionic detergents | 0.2 mg/1 |
| Mineral oil | 0.01 mg/1 |
| Phenol compounds | 0.001 mg/1 |
| Total hardness (in CaCO3) | 100 mg/1 |
| Calcium (Ca) | 75 mg/1 |
| Magnesium (Mg) | 30 to 150 (1) mg/1 |
| Copper (Cu) | 0.05 mg/1 |
| Iron (Fe) | 0.1 |
| Manganese (Mn) | 0.05 mg/1 |
| Zinc (Zn) | 5 mg/1 |
| Chlorides (Cl) | 100 mg/1 |
| Sulphates (SO4) | 100 mg/1 |
| Nitrates (NO3) | 45 mg/1 |
| Substance | Tolerance (mg/litre) |
|---|---|
| Arsenic (As) | 0.05 |
| Cadmium (Cd) | 0.01 |
| Cyanides (CN) | 0.05 |
| Lead (Pb) | 0.14 |
| Mercury (Hg) | 0.001 |
| Selenium (Se) | 0.01 |
