State Codes and Statutes

Statutes > California > Fac > 39501-39502

FOOD AND AGRICULTURAL CODE
SECTION 39501-39502



39501.  Dairy spread is a substitute for butter which is made from a
blend of milkfat, cultured buttermilk, milk solids-not-fat, and
edible oil or fat, other than milk fat. Dairy spread may contain one
or more of the following optional ingredients: salt, harmless flavor
and color, any safe and suitable stabilizers and emulsifiers, and
vitamins.



39502.  Dairy spread shall contain a minimum of 40 percent fat and a
minimum of 15 percent milk solids-not-fat; (60 percent of the
blended fat ingredients shall be of milk fat origin) and may contain
not more than 0.01 percent potassium sorbate to retard spoilage.
Dairy spread shall be pasteurized.

State Codes and Statutes

Statutes > California > Fac > 39501-39502

FOOD AND AGRICULTURAL CODE
SECTION 39501-39502



39501.  Dairy spread is a substitute for butter which is made from a
blend of milkfat, cultured buttermilk, milk solids-not-fat, and
edible oil or fat, other than milk fat. Dairy spread may contain one
or more of the following optional ingredients: salt, harmless flavor
and color, any safe and suitable stabilizers and emulsifiers, and
vitamins.



39502.  Dairy spread shall contain a minimum of 40 percent fat and a
minimum of 15 percent milk solids-not-fat; (60 percent of the
blended fat ingredients shall be of milk fat origin) and may contain
not more than 0.01 percent potassium sorbate to retard spoilage.
Dairy spread shall be pasteurized.


State Codes and Statutes

State Codes and Statutes

Statutes > California > Fac > 39501-39502

FOOD AND AGRICULTURAL CODE
SECTION 39501-39502



39501.  Dairy spread is a substitute for butter which is made from a
blend of milkfat, cultured buttermilk, milk solids-not-fat, and
edible oil or fat, other than milk fat. Dairy spread may contain one
or more of the following optional ingredients: salt, harmless flavor
and color, any safe and suitable stabilizers and emulsifiers, and
vitamins.



39502.  Dairy spread shall contain a minimum of 40 percent fat and a
minimum of 15 percent milk solids-not-fat; (60 percent of the
blended fat ingredients shall be of milk fat origin) and may contain
not more than 0.01 percent potassium sorbate to retard spoilage.
Dairy spread shall be pasteurized.