the butter is forced out under pressure into the type prints desired: 1-pound prints,
1/4-pound prints, or patties. Patties may be in cuts of 48, 60, 72, or 90 per pound of
butter. After printing, the butter is wrapped in parchment paper, waxed paper, or a
commercial foil paper. It is then placed in master containers and normally stored with
eggs or other dairy products. It is never stored with strong smelling cheeses, fruit, or
vegetables. The storage temperature should be 35F (2C).
1-39. GRADING OF BUTTER
a. Grades of Butter. Grades of butter are based on the descriptions in the
USDA document entitled, "US Standards for Grades of Butter." The grades are:
(1) U.S. Grade AA or U.S. score 93.
(2) U.S. Grade A or U.S. score 92.
(3) U.S. Grade B or U.S. score 90.
NOTE: The grades of butter purchased by the U.S. military are: Grade AA or U.S.
score 93, Grade A or U.S. score 92, and Grade B or U.S. score 90.
b. Four Grading Factors. Butter is graded on the basis of four factors: flavor,
body, color, and salt (if used). When grading butter, the first and most important
characteristic to consider is flavor, followed by body, color, and then salt. When more
than one flavor is present in butter, the flavor classification must be on the basis of the
flavor that carries the lowest rating. (See figure 1-6.) Body, color, and salt
characteristics are then noted and any defects are disrated in accordance with the
established classification. (See figure 1-7.) The final US grade for the sample is then
established in accordance with the flavor classification, subject to disratings for body,
color, and salt. When the disratings for body, color, and salt exceed the permitted
amount for any flavor classification, the final U.S. grade will be lowered accordingly.
(See figure 1-5.)
Figure 1-5. Flavor Classification Permitted in Butter by Grade