Butter grading

[1] By a 1923 act of Congress, all butter sold in the United States must be composed of at least 80% milkfat.

[2] Butter is graded based on the sweetness of its flavor, the quality of cream the butter was made from, the smoothness of its texture, and the degree of flavor impurities such as acidity, bitterness, feed, malty, musty, weed, and whey.

[2] Butter that exceeds certain workmanship dis-ratings is rated on flavor only, and can not attain the highest grades.

[1] Grade B butter must score at least 90 points, anything less can not be made available to United States consumers.

[3] This grade of butter is usually only used in cooking, or some manufacturing processes, although many consumers will find it perfectly palatable.