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IS 13690 (1992): Pasteurized Butter [FAD 19: Food andAgriculture]

IS 13690 : 1992

Indian Standard

PASTEURTZED BUTTER - SPECIFICATION 1

UDC 637.2

@ BIS 1992

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002

December 1992 Price Group 1

Dairy Products Sectional Committee, FAD 18

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Dairy Products Sectional Committee had been approved by the Food and Agriculture Division Council.

Butter is an important dairy product. Generally it is sold either as table butter or as white butter. It is manufactured mainly from sweet cream and also to some extent ripened cream.

While formulating the standard, due consideration has been given to the relevant Rules prescribed by the Goverment of India under the Prevent ion of Food Adulterat ion Act , 1954 and the Standards of Weights and Measures ( Packaged Commodit ies) Rules, 1977. This standard is, however, subject to the restrictions imposed under these Acts, wherever applicable.

In the preparation of this standard help has been derived from (i) Creamery Butter Grading and Marking Rules. 1941. Directorate of Marketing and Inspection; (ii) Codex Standard No. A-l ( 1971 ) CAC/Ml-1973 Standard for butter and whey butter.

For the pupose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 ‘Rules for rounding off numerical values ( rev ised ).’ The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

IS 1 3 6 9 0 : 1 9 9 2

Indian Standard PASTEURIZED BUTTER - SPECIFICATION

1 SCOPE

1 .1 This standard prescribes the requirements, methods of sampling and test for pasteurized butter.

2 REFERENCES

The Indian Standards listed in Annex A are necessary adjuncts to this standard.

3 DEFINITIONS

For the purpose of this standard the following definitions shall apply.

3.1 Table Butter

Table butter means the product made from pasteurized cream obtained from pasteurized cow or buffalo milk or a combination thereof with or without ripening with the use of standard lactic culture, addition of common salt, annatto or carotene as colouring matter and diacetyl as flavouring agent.

3.2 White Butter

White butter means the product made from pasteurized cow or buffalo milk or a combina- tion thereof or pasteurized cream of cow or buffalo or a combination thereof without ripen- ing and without the addition of any preservative including common salt, any added colouring matter or any added flavouring agent.

4 GRADES

Butter shall be of the following grades:

a) Table butter, and b) White butter.

5 REQLJIREMENTS

5.1 Table Butter

Table butter shall be made from pasteurized cream cjbtained from pasteurized cow or buffalo milk or a combination thereof. It shall be free from presevatives ( except common salt ), any colouring matter ( except annatto or carotene ) ( see IS 3507 : 1966 ) Flavouring agent ( except diacetyl ) ( see IS 3507 : 1966 ) and shall be of good keeping quality.

5.2 White Butter

White butter shall be made from pasteurized cow or buffalo milk or a combination thereof or

pasteurized cream of cow or buffalow or a com- bination thereof without ripening and without the addition of any preservatives including common salt, any added colouring matter or any added flavouring agent.

5.3 Additives

5.3.1 Diacetyl if used in table butter shall not exceed the limit of 4 parts per million ( ppm ) ( see IS 3507 : 1966 ).

5.4 Descriptions

Butter shall be clean, smooth, firm at 15-X and of uniform colour and shall not show sign of curd. The flavour and aroma of butter sh.l.11 be pleasant. It shall be free from vegetable fats and oils, animal fat, wax, mineral oil and added extraneous matter. It is recommended that the flavour and aroma may be judged on the basis of sensory characteristics ( see IS 7769 : 1975 ).

5.5 Milk

Milk intended for use in butter making shall be free from preservatives [ see IS 1479 ( Part 1 ) : 1960 1, neutralizers [ see IS 1479 (Part 2 ) : 1960 ] or adulterants [ see IS 1479 ( Part 1 ) : 1960 1.

5.6 Common Salt

The edible common salt if used in table butter shall conform to dairy grade of IS 253 : 1985.

5.7 Ann&to and Carotene Colour

Annatto and carotene colour if used in table butter shall conform to IS 2557 : 1963 and IS 3841 : 1966 respectively.

5.8 Pasteurized butter shall also comply with the requirements given in Table 1.

6 HYGIENIC CONDITIONS

The material shall be manufactured and packed under hygienic conditions in licensed premises ( see IS 2491 : 1972 ).

7 PACKING AND MARKING

7.1 Packing

The material shall be packed in cartons, packets and sealed tins in quantity as per the Standards of Weights and Measures ( Packaged Commodit ies ) Rules, 1977. IL1 the case of

1

IS 3 3 m : 1 9 s

Table 1 Requiremeuts for Pasteurized Butter

( Clause 5.8 )

SI No.

(1) 9

ii)

iii)

Characteristic Requirement Method ef r---_--~ Test, Ref Table White to CI No. Butter Butter OfIS

3507 : 1966

(2) t.31

Milk fat, percent 80.0 by mass, Min

(4)

82.0

(5)

6

Moisture, percent 16.0 by mass, Max

Acidity ( as lactic 0.15 acid ), percent by mass, Max

Curd, percent by 1.0 mass, Max

16.0

0.06

1.5

4

8

5

7

13

14

iv)

“1

vi)

vii)

Common salt, 2.5 percent by mass, Max

Coliform count, per ml, Max 5

Total yeast and 20 mould count, per ml, Max

5

20

packets and cartons, each unit of butter shall be wrapped in clean hard neutral parchement. Only clean new tins lacquered on the inside shall be used and they shall be closed airtight by soldering or reaming or both.

IS No. 253 : 1985

1070 : 1992

1479 ( Part 1 ) : 1960

2491 : 1972

7.2 Marking

The following information shall be marked legibly on each tin, cartons or packet of butter.

a) Name of the material;

b) Grade of the butter ( table butter/white butter );

c) Name and address of the manufacturer;

d) Batch or code number; and e) Net content when packed.

8 SAMPLING

Representative sample of pasteurized butter shall be drawn and tested for conformity to this standard by the method prescribed in IS 3507 : 1966. Provision of IS 11546 : 1985 may also be utilized, wherever applicable.

9 TESTS

9.1 Tests shall be carried out by the method prescribed in the relevant Indian Standards referred to in Table 1 and elsewhere.

9.2 Quality of Reagents

Unless specified otherwise, pure chemicals and reagent grade water (see IS 1070 : 1992 ) shall be employed in tests.

NOTE - ‘Pure chemicals’ shall mean chemicals that do not contain impurities which atfect the results of analysis.

ANNEX A

( Clause <2 ) LIST OF REFERRED INDIAN STANDARDS

Tit le IS No. Tit le Edible common sa!t 2557 : 1963 .Annato colour

Reagent grade water - Speci- 3507 : 1966 Methods of sampling and test

fication ( third revLion ) for butter

Methods of test for dairy 3841 : 1966 Carotene colour

industry : Part 1 Rapid exami- 7769 : 1975 Method for sensory evaluation nation-of milk _

.

Code for hygienic conditions 11546 : 1985 for food processing units

_ of table butter Methods of sampling and milk products

2

for milk

I

I Standard Mark

The use of the Standard Mark is governed by the provisions of the Bureau of Indian Standards Act , 1986 and the Rules and Regulations made thereunder. The Standard Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the requirements of that standard under a well defined system of inspection, testing and quality control which is devised and supervised by BIS and operated by the producer. Standard marked products are also continuously checked by BIS for conformity to that standard as a further safeguard. Details of conditions under which a licence for the use of the Standard Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards.

Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act , I986 to promote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of thes.: publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free use, in the course of implementing the standal-d, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director ( Publications ), BIS.

Revision of Indian Standards

Indian Standards are reviewed periodically and revised, when necessary and amendments, if any, are issued from time to time. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition. Comments on this Indian Standard may be sent to BIS giving the following reference:

Dot : No. FAD 18 ( 235 )

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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Printed at Printwell Printers, Aligarh, India

AMENDMENT NO. 1 MARCH 2013

TO

IS 13690 : 1992 PASTEURIZED BUTTER —

SPECIFICATION (Page 2, clause 7.2) — Substitute the following clauses for the existing clause: ‘7.2 Marking

The following information shall be marked legibly on each tin, cartons or packet of butter:

a) Name of the material and brand name, if any; b) Grade of the butter (Table butter/White butter ); c) Name and address of the manufacturer; d) Batch or code number; e) Date, month and year of manufacturing/packaging; f) Net quantity when packed; g) Best  before  …......(Date, month and year in capital letters); OR Best before . . . . . days from the date of manufacture/ packaging; and h) Any other requirements under the Legal Metrology (Packaged Commodities) Rules, 2011 and the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

7.2.1 BIS Certification Marking The product may also be marked with the Standard Mark. 7.2.1.1 The use of the Standard Mark is governed by the provisions of Bureau of Indian Standards Act, 1986 and the Rules and Regulations made thereunder. The details of conditions under which the licence for the use of Standard Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards.’ (FAD 19)

Reprography Unit, BIS, New Delhi, India