BUTTER is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics.
| Parameters | Content and quality characteristics |
| Fat | Minimum 82.5% |
| Water | Maximum 16% |
| Non-fat solids | Maximum 2% |
| Free fatty acids | Maximum 1.2 mmole/100g fat |
| Peroxide value | Maximum 0.3 meq oxygen/1000g fat |
| Coliformes | Not detectable in 1g |
| Non-milk fat | Not detectable |
Tracers
| Not detectable |
| Other tracers | Not detectable |
| Sensory characteristics | At least four out of five points for appearance, flavour and consistency |
| Water dispersion | At least four points |
