“Butter” means the product made by gathering the fat of fresh or ripened 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 nonrancid and shall contain not less that 80 percent of milk fat.

Statutory/Other Authority

ORS 651 & 621

History

DOA 6-2002, f. & cert. ef. 1-28-02