Colorado § 25-5.5-102 Butter defined - standards

Colorado Statutes

§ 25-5.5-102 — Butter defined - standards

Colorado § 25-5.5-102

Title 25Public

Art.Dairy Products, Imitation Dairy Products,

This text of Colorado § 25-5.5-102 (Butter defined - standards) is published on Counsel Stack Legal Research, covering Colorado primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Colo. Rev. Stat. § 25-5.5-102 (2026).

Text

(1)(a) Butter is a food product which is made exclusively from milk, from cream, or from both milk and cream, with or without common salt and with or without additional coloring matter, and which contains not less than eighty percent by weight of milk fat, with all tolerances having been allowed for.

(b)Cream for butter-making shall be pasteurized at a temperature of not less than one hundred sixty-five degrees Fahrenheit and held continuously in a vat at such temperature for not less than thirty minutes or pasteurized by the HTST method at a minimum temperature of not less than one hundred eighty-five degrees Fahrenheit for not less than fifteen seconds or pasteurized by any other equivalent temperature and holding time which will assure adequate pasteurization.

(c)Whipped b

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(1) (a) Butter is a food product
which is made exclusively from milk, from cream, or from both milk and cream, with
or without common salt and with or without additional coloring matter, and which
contains not less than eighty percent by weight of milk fat, with all tolerances
having been allowed for.

(b) Cream for butter-making shall be pasteurized at a temperature of not
less than one hundred sixty-five degrees Fahrenheit and held continuously in a vat
at such temperature for not less than thirty minutes or pasteurized by the HTST
method at a minimum temperature of not less than one hundred eighty-five degrees
Fahrenheit for not less than fifteen seconds or pasteurized by any other equivalent
temperature and holding time which will assure adequate pasteurization.

(c) Whipped butter is butter that has been stirred or whipped to incorporate
air or inert gas until its volume has been increased up to a range of fifty percent to
one hundred percent.

(2) The standards for butter are as follows: The proteolytic count of not more
than one hundred per gram, the yeast and mold count of not more than twenty per
gram, and the coliform count of not more than ten per gram.