Explanatory notes
… (fresh, salted or rancid, including canned butter). Butter must be derived exclusively from milk and must have a … content of 80 % or more but not more than 95 % by weight, a maximum milk solids-not-fat content of 2 % by weight and a … water content of 16 % by weight. Butter contains no added emulsifiers, but may contain sodium chloride, food colours, …