News Releases and other News Material/Number 01194/0022
Release No. 0022.94
Gil High (202) 720-8998
Ron Hall (202) 720-3310
USDA ESTABLISHES NEW QUALITY STANDARDS FOR GRADING OF WHIPPED BUTTER
WASHINGTON, Jan. 7--The U.S. Department of Agriculture has established new quality standards for the grading of whipped butter.
Lon Hatamiya, administrator of USDA's Agricultural Marketing Service, said the new standards provide more accurate grading because the product will be evaluated in its final package. Previously, the quality of whipped butter was evaluated prior to the whipping process, using the U.S. Standards for Grades of Butter.
The new standards will:
- -- Provide quality specifications for whipped butter at two grade levels (U.S. Grade AA and U.S. Grade A) in the interest of consumer preference for higher quality products;
- -- Define flavor characteristics to assist graders in classifying products;
- -- Define body, color and salt characteristics, and describe qualities that will cause a product to be reduced in grade; and
- -- Establish optional microbiological and keeping-quality tests (not mandatory for grade designation). If requested by the buyer or seller, the product must comply with these specifications.
These new standards establish quality criteria for grade determination of whipped butter packaged in a variety of packaging containers.
USDA has standards for approximately 200 agricultural commodities. Use of most of the standards is voluntary on the part of industry; and, when grading is provided, the user pays a fee for the service.
Details of the new standards are to be published in the Jan. 10 Federal Register. Copies may be obtained from the Office of the Director, Dairy Division, AMS, USDA, Room 2968-S, P.O. Box 96456, Washington, D. C. 20090-6456. For more information, contact Diane D. Lewis, telephone (202) 720-7473.
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