Definition: Recombined butter

Agriculture

A product obtained from butteroil, non-fat dry milk extract and water, with a milk fat content of not less than 80 % and less than 90 % and maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.
Source:
European Union, Council Decision No 98/582/EC of 6 October 1998 amending Commission Decision No 97/80/EC laying down provisions for the implementation of Council Directive No 96/16/EC on statistical surveys of milk and milk products
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