Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsClassification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South AfricaTablesTable 17 : Classes of and standards for modified butter and cultured modified butter with or without added foodstuff |
Type of modified dairy product |
Class/ Class designation |
Alternate class designation |
• Minimum milk fat content (%) (m/m) |
Maximum vegetable oil content (%) (m/m) |
Maximum marine fat content (%) (m/m) |
Total fat content (%) (m/m) |
pH value |
Additional requirements |
||
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
||
|
Full fat modified butter |
Modified butter/ Full cream modified butter |
40 |
40 |
40 |
75 - 85 |
n/a |
Regulation 29(2), 31(2) and (3) |
||
Medium fat modified butter |
Medium cream modified butter |
30 |
30 |
30 |
50 - 65 |
n/a |
Regulation 29(2), 31(2) and (3) |
|||
|
Full fat cultured modified butter |
Cultured modified butter |
40 |
40 |
40 |
75 - 85 |
Less than 6.3 |
Regulation 29(2), 31(2) and (3) |
||
Medium fat cultured modified butter |
Medium cream cultured modified butter |
30 |
30 |
30 |
50 - 65 |
Less than 6.3 |
Regulation 29(2), 31(2) and (3) |
| • | Minimum milk fat content: The definition for "modified dairy product" shall always be kept in mind to ensure that the final product still qualifies as a modified butter and cultured modified butter. |