Food and Drug Regulations

B.08.006 [S]. Milk Fat or Butter Fat shall be the fat of cow’s milk, and shall have

• (a) a specific gravity of not less than 0.905 at a temperature of 40°,

• (b) a tocopherol content not greater than 50 micrograms per gram, as determined by official method FO-16, Determination of Tocopherol in Milk Fat or Butter Fat, October 15, 1981,

• (c) a Reichert-Meissl number not less than 24, and

• (d) a Polenske number not exceeding 10 per cent of the Reichert-Meissl number and in no case shall the Polenske number exceed 3.5, and

where the tocopherol content is greater than 50 micrograms per gram or the Polenske number exceeds 10 per cent of the Reichert-Meissl number, there shall be deemed to have been an addition to the milk fat of fat other than that of cow’s milk.