| ≥1 piece |
1. Anhydrous Milk Fat: Must contain at least 99.8 percent milk fat and be made from fresh cream or Butter; no additives (for neutralization of free fatty acids) are permitted.
2. Anhydrous Butteroil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil.