As used in this chapter:

1. (1) “Department” means the Wisconsin department of agriculture, trade and consumer protection.
2. (2) “Body characteristic” means one of the physical attributes related to the texture of a sample of butter, as set forth under s. ATCP 85.04 (1) (b).
3. (3) “Butter” has the meaning given in s. 97.01 (1r), Stats.
4. (4) “Color characteristic” means one of the attributes related to the quality of coloration in a sample of butter, as set forth under s. ATCP 85.04 (1) (c).
5. (5) “Cream” means the liquid milk product high in fat separated from milk which, after adjustment by adding milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk, contains not less than 18% milkfat.
6. (6) “Flavor characteristic” means one of the attributes organoleptically determined by taste and smell and ascribed to a sample of butter for grading purposes, as set forth under s. ATCP 85.04 (1) (a).
7. (7) “Grade” means the quality grade or score of a sample of butter as defined in s. 97.176 (3), Stats.
8. (8) “Intensity,” as applied to a flavor, body, color or salt characteristic of butter, means the degree to which the characteristic is present in a sample of butter, as provided under s. ATCP 85.04 (2).
9. (9) “Milk” has the meaning given in s. 97.01 (10) (a), Stats.
10. (10) “Salt characteristic” means one of the attributes related to the saltiness of a sample of butter, as set forth under s. ATCP 85.04 (1) (d).

History

History: 1-2-56; r. and recr. Register, January, 1985, No. 349, eff. 2-1-85; CR 06-028: am. (3) and (9) Register November 2006 No. 611, eff. 12-1-06; correction in (3) made under s. 13.92 (4) (b) 7., Stats., Register January 2017 No. 733.