Butter
Butter is a dairy product obtained by churning cream to separate the fat globules, and it is commonly used as a spread, cooking fat, and ingredient in a wide range of foods. Its quality is assessed by fat content, moisture level, and flavor, and it is typically stored under chilled conditions to preserve freshness.
Prices, specifications and international trade for butter under HS 040510.
Butter Price
Published reference · Jul 1, 2026
Butter is quoted in USD/t at NZL. Historical customs values may differ from the headline reference.
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New Zealand led reported butter exports in 2025, at $2.2B.
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Butter grading factors include Moisture content, Salt level, and Flavor and aroma.
Grading Factors
Quality assessment for butter considers Moisture content, Salt level, and Flavor and aroma.
- Moisture content
The amount of water present in butter, expressed as a percentage of total weight.
- Salt level
The concentration of added salt, expressed as a percentage of total weight; used to differentiate salted and unsalted butter.
- Flavor and aroma
The sensory characteristics of butter, which should be fresh, creamy, and free of rancid or off‑notes.
- Color
The visual appearance, ranging from pale yellow to deep yellow, consistent with the milk source and processing method.
Typical Specification Ranges
Butter specifications record moisture, salt (for salted butter), peroxide value. These are typical ranges, not guarantees for an individual lot.
| Moisture | 0.30–0.50 % |
|---|---|
| Salt (for salted butter) | 0.50–2.00 % |
| Peroxide value | up to 5.00 meq O₂/kg |
Common Defects
Recorded defects for butter include Rancidity, Foreign matter, and Excess moisture.
- Rancidity
Development of off‑flavors caused by oxidation of fat, resulting in a stale or sour taste.
- Foreign matter
Presence of particles such as hair, dust, or other extraneous material that compromise purity.
- Excess moisture
Moisture level above the specified range, leading to reduced shelf life and texture changes.
Certifications
Certifications documented for butter include Codex Alimentarius and ISO 22000. Their applicability depends on the individual product and shipment.
- Codex Alimentarius
International food standards that define permissible additives, labeling, and quality criteria for butter.
- ISO 22000
Food safety management system certification applicable to butter production facilities.
Butter Facts and HS Code
Butter belongs to dairy within protein and dairy. Its customs classification covers HS 040510.
Butter HS Code
| Product type | Finished |
|---|---|
| Position in the chain | Processed |
| Category | Dairy — Protein and dairy |
| HS codes | 040510 |
| Quoted in | USD/t |
| Reference location | NZL |
Production & Handling
Butter storage guidance: Refrigerated
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Refrigerated |
| Processing steps |
|
Packaging
Typical butter packaging includes Block and Tubs.
- Block
Rectangular solid form, commonly wrapped in paper or foil, with typical net weights of 250 g, 500 g or 1 kg.
- Tubs
Cylindrical or rectangular containers made of plastic or metal, used for bulk supply ranging from 5 kg to 25 kg.
Uses & Risks
Butter is used in Food preparation, Confectionery, and Dairy products.
End Uses
- Food preparation
Butter is used as a cooking fat, baking ingredient, and spread for breads and pastries
- Confectionery
Butter provides flavor and texture in chocolates, pastries, and other sweets
- Dairy products
Butter is an ingredient in sauces, creams, and processed dairy foods
Uses and Related Commodities
| Downstream industries | Food manufacturing, Bakery and pastry industry, Confectionery industry, Hospitality and catering |
|---|---|
| Standards |
|
Sourcing risks
| Risk | Mitigation |
|---|---|
Listeria monocytogenes contamination Food safetyHigh Butter can become contaminated with Listeria monocytogenes during processing or storage, posing a serious food‑borne illness risk to consumers. | Implement strict hygienic controls, temperature monitoring, and regular microbiological testing of finished product. |
Staphylococcus aureus contamination Food safetyHigh Butter can become contaminated with Staphylococcus aureus, which produces heat‑stable enterotoxins that cause foodborne illness if the product is not kept at proper temperatures and handled hygienically. | Implement strict hygiene protocols, ensure rapid cooling after production, and monitor temperature control throughout storage and distribution. |
Melamine adulteration FraudHigh Melamine may be illegally added to butter to falsify protein content, creating health hazards. | Use accredited analytical testing for melamine and maintain a secure supply chain with verified suppliers. |
Salmonella contamination Food safetyMedium Improper handling or cross‑contamination can introduce Salmonella into butter, leading to potential outbreaks. | Enforce sanitation protocols, separate raw and finished product areas, and conduct routine pathogen testing. |
Butter Questions
- What are the typical grading criteria for unrefined shea butter?
- Unrefined shea butter is graded into two categories. Grade I must have water content not exceeding 0.05%, free fatty acids up to 1%, peroxide value up to 10 mEq O₂/kg, and insoluble impurities no more than 0.09%. Grade II allows water content up to 0.2%, free fatty acids up to 3%, peroxide value up to 15 mEq O₂/kg, and insoluble impurities up to 0.2%.
- How should butter be handled to preserve its quality during storage?
- Butter should be kept at temperatures below 10 °C and protected from light to prevent oxidation. It must be stored in airtight containers to avoid absorption of odors and moisture, which can lead to rancidity. Regular monitoring of moisture and free fatty acid levels helps ensure the product remains within acceptable quality limits.