Idaho § 37-312 BUTTER AND WHEY BUTTER — DEFINITIONS AND QUALITIES

Idaho Statutes

§ 37-312 — BUTTER AND WHEY BUTTER — DEFINITIONS AND QUALITIES

Idaho § 37-312

Title 37FOOD, DRUGS, AND OIL

Ch. 3DAIRIES AND DAIRY PRODUCTS

This text of Idaho § 37-312 (BUTTER AND WHEY BUTTER — DEFINITIONS AND QUALITIES) is published on Counsel Stack Legal Research, covering Idaho primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Idaho Code § 37-312 (2026).

Text

Butter is the product made by gathering the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of other milk constituents, with or without salt or a harmless coloring matter. Butter shall be clean and non-rancid and shall contain not less than eighty percent (80%) of butterfat. Whey butter or whey cream butter is the food product made by gathering the fat of fresh or ripened whey cream separated from cheese whey and formed into a mass, which also contains a small portion of other milk constituents, with or without salt or a harmless coloring matter. Whey butter shall be clean and non-rancid and shall contain not less than eighty percent (80%) butterfat. The term butter includes whey butter and whey cream butter.

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Butter is the product made by gathering the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of other milk constituents, with or without salt or a harmless coloring matter. Butter shall be clean and non-rancid and shall contain not less than eighty percent (80%) of butterfat. Whey butter or whey cream butter is the food product made by gathering the fat of fresh or ripened whey cream separated from cheese whey and formed into a mass, which also contains a small portion of other milk constituents, with or without salt or a harmless coloring matter. Whey butter shall be clean and non-rancid and shall contain not less than eighty percent (80%) butterfat. The term butter includes whey butter and whey cream butter.

Legislative History

[(37-312) 37-332, added 1905, p. 54, sec. 19; reen. R.C., sec. 1131; reen. C.L. 65:68; C.S., sec. 1735; S.L. 1929, ch. 65, sec. 1, p. 95; I.C.A., sec. 36-432; am. 1937, ch. 107, sec. 2, p. 160; am. 1988, ch. 161, sec. 1, p. 291; am. and redesig. 2014, ch. 275, sec. 24, p. 691.]