Whipped butter is the food product made by the uniform incorporation of air or inert gas into butter.
Grades of Whipped Butter
- U.S. Grade AA. U.S. Grade AA whipped butter conforms to the following: Shall possess a fine and highly pleasing butter flavor. Whipped butter may also have a lactic culture flavor. May possess a slight feed, or a definite cooked flavor. The permitted disratings in body, color, and salt characteristics are limited to one-half (½). For detailed specifications and classification of flavor characteristics, see Table I of this section. For body, color, and salt disratings, see Table II of this section.
- U.S. Grade A. U.S. Grade A whipped butter conforms to the following: Shall possess a pleasing and desirable butter flavor. Whipped butter may also have a lactic culture flavor. May possess to a slight degree the following flavors: acid, aged, bitter, coarse, flat, smothered, and storage. May possess a definite feed flavor. The permitted disratings in body, color, and salt characteristics are limited to one-half (½). For detailed specifications and classification of flavor characteristics, see Table I of this section. For body, color, and salt disratings, see Table II of this section.
- General. Whipped butter of all U.S. grades shall be free from foreign materials and visible mold. When total disratings exceed the permitted amount, the final U.S. grade shall be lowered one grade level for each additional one-half (½) disrating.
Detailed standards, Inspection Instructions & Other Resources:
- U.S. Grade Standards for Whipped Butter (pdf)
- United States Sediment Standards for Milk and Milk Products (pdf)