Butter is a clean, sound food product made by gathering the milk fat by any manner from fresh milk or cream or ripened cream to a mass which includes a small portion of natural milk constituents, with or without addition of salt or coloring material and which contains not less than 80% by weight of milk fat. COMPOSITION OF BUTTER Constituents Percentage (%) Milk Fat 80 - 82 Water 14 - 16 Salt 0 - 4 Curd 0.1 - 1 NB: The minimum fat content of butter is 80% and the maximum water content is 16%. TERMINOLOGY RELATED TO BUTTER The following are some of the terms applied to butter found on the market: Salted butter: Butter to which salt is added. Unsalted butter: Butter to which no salt is added. Sweet butter: Often refers to butter which contains no salt. Sweet cream butter: Butter made from sweet cream, to which no starter has been added. In this case the...