Current through August 26, 2024
Specifications for final Wisconsin grades of butter are set
forth in this section. Compliance with grade specifications is determined
according to the procedure set forth under s.
ATCP 85.02. The flavor, body, color and salt
characteristics specified or allowed for butter grades under this section have
the meanings set forth in s.
ATCP 85.04(1). The degrees of intensity
for a specified or allowed butter characteristic under this section are set
forth in s.
ATCP 85.04(2).
(1) Wisconsin Grade AA butter conforms to the
following:
(a) It shall possess a fine and
highly pleasing butter flavor.
(b)
It may possess a feed or culture flavor to a slight degree or cooked flavor to
a definite degree, or any combination of these characteristics.
(c) It shall be made from sweet cream of low
natural acid to which a starter culture may or may not have been
added.
(d) The total allowable
disratings in body, color and salt characteristics are limited to one-half
(1/2).
(2) Wisconsin
Grade A butter conforms to the following:
(a)
It shall possess a pleasing and desirable butter flavor.
(b) It may possess any of the following
flavors to a slight degree: acid, aged, bitter, coarse, flat, smothered and
storage.
(c) It may possess a
culture flavor and feed flavor to a definite degree.
(d) The total allowable disratings in body,
color and salt characteristics are limited to one-half (1/2), except when the
flavor classification is AA, a disrating total of one (1) is
permitted.
(3) Wisconsin
Grade B butter conforms to the following:
(a)
It shall possess a fairly pleasing butter flavor.
(b) It may possess any of the following
flavors to a slight degree: malty, musty, neutralizer, scorched, utensil, weed
and whey.
(c) It may possess any of
the following flavors to a definite degree: acid, aged, bitter, coarse, flat,
smothered, storage and old cream.
(d) It may possess culture and feed flavors
to a pronounced degree.
(e) The
total allowable disratings in body, color and salt characteristics are limited
to one-half (1/2), except when the flavor classification is AA, a disrating
total of one and one-half (11/2) is permitted, and when the flavor
classification is A, a disrating total of one (1) is permitted.
(4) Butter that fails to meet the
requirements for Wisconsin Grade B shall be identified as Wisconsin Undergrade
Butter.
