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澳新食品标准法典-2.5.5-黄油(Butter)

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放大字体缩小字体2013-07-26 01:57:44 来源9a href="http://www.comlaw.gov.au/Details/F2011C00616" target="_blank" rel="nofollow">comlaw浏览次数9span id="hits">2549
核心提示:该标准规定了术语“黄油”及其组分要求。黄油的生产加工要求详见4.2.4(仅限澳大利亚),新西兰对乳及乳制品有专门加工要求、/div>
发布单位
Department of Health and Ageing
Department of Health and Ageing
发布文号 Standard 2.5.5
发布日期 2000-12-20 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 该标准规定了术语“黄油”及其组分要求。黄油的生产加工要求详见4.2.4(仅限澳大利亚),新西兰对乳及乳制品有专门加工要求、/td>
Purpose
This Standard defines the term butter and sets compositional requirements for the product.
Editorial note:
The Australian processing requirements for butter are contained in Standard 4.2.4.
New Zealand has its own processing requirements for milk and milk products.
Table of Provisions
1 Interpretation
2 Composition of butter
3. Addition of other foods during production
Clauses
1 Interpretation
In this Code C
buttermeans a product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.
2 Composition of butter
Butter must contain no less than 80.0% m/m milkfat.
3 Addition of other foods during production
Butter may contain C
(a) water; and
(b) salt; and
(c) lactic acid producing microorganisms; and
(d) flavour producing microorganisms.

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