Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 85 - Butter Grading And Labeling
Section ATCP 85.02 - Procedure for determining Wisconsin butter grades
Current through August 26, 2024
The Wisconsin grade of butter shall be determined on the basis of a representative butter sample, tested and rated according to the following sequential steps:
(1) Each applicable flavor characteristic of the sample shall be identified under s. ATCP 85.04(1) (a), and the relative intensity of the characteristic shall be determined under s. ATCP 85.04(2). A preliminary letter grade designation is given to the butter sample on the basis of the sample's flavor characteristic and intensity, using the table under s. ATCP 85.05(1). When more than one flavor characteristic is discernible in a sample of butter, the flavor classification of the sample shall be established on the basis of the flavor that carries the lowest grade.
(2) Each applicable body, color and salt characteristic of the sample shall be identified under s. ATCP 85.04(1) (b), (c) and (d), and the intensity of the characteristics shall be determined under s. ATCP 85.04(2). Based on body, color and salt characteristics, and the intensity of the characteristics, the sample shall be given any requisite disratings, using the table under s. ATCP 85.05(2).
(3) The final Wisconsin butter grade for the sample shall be established on the basis of the flavor classification, subject to disratings for body, color and salt characteristics, using the tables under s. ATCP 85.05(2), (3) and (4). When disratings for body, color and salt characteristics exceed the allowable amount for any flavor classification, the final Wisconsin grade shall be lowered accordingly. Final Wisconsin butter grades shall meet the specifications set forth under s. ATCP 85.03.
