First quality butter is butter which scores not less than 92. The minimum requirements for first quality butter are as follows:
- (a) It shall be fresh, sweet and clean in flavor if of fresh make, or sweet and clean if storage.
- (b) The body shall be firm.
- (c) The color shall be either light or medium and shall be uniform, except that it may show small curd specks or slight waviness.
- (d) The salt shall be either light or medium, and free from grittiness.
- (e) The package shall be clean, uniform, and sound.
- (f) The defects in body, color, salt, and package shall not total over one point.