Enacted by Stats. 1967, Ch. 15.
Second quality butter is butter which scores below 92, but not less than 90. The minimum requirements for second quality butter are as follows:
(a)It shall be fresh and fairly sweet and fairly clean in flavor if of fresh make or fairly sweet and fairly clean if storage.
(b)It may also be flat or lacking in flavor.
(c)The body shall be fairly firm, but may show slight defects in grain and texture.
(d)The color may be either light or medium and shall be fairly uniform, but may be wavy.
(e)The salt may be either light, medium or high, and shall be fairly uniform, but may be slightly gritty.
(f)The package shall be clean, uniform, and sound.
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