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Legal Limits for Butter¹

Boston, Massachusetts

ABSTRACT

Your Committee begs leave to report on the legal limits for butter as follows:

We recommend 80 per cent butter fat, 16 per cent moisture and 1.25 per cent casein. No tolerance should be allowed. This limit should be applicable to both salted and unsalted butter.

Since it is possible to test for moisture, allowing 1 per cent for casein, the ordinary buttermaker can with a reasonable degree of accuracy determine the per cent of fat in his butter without the necessity of analyzing the same for that purpose.

The question of allowing a higher percent of moisture for unsalted than for salted butter has been discussed, but since the butter fat is of intrinsic value, and unsalted butter commands a higher price than salted butter, it is not deemed wise by your Committee to have one standard for salted and another for unsalted butter.

Your Committee further begs leave to report that if there is to be a tolerance, the butter fat in the butter should be increased to the extent of the tolerance.

¹ In the absence of Mr. B. D. White, Secretary M. Mortensen read this report.

² Chairman of committee.