CXS 280-1973 (Standard For Milkfat Products)

STANDARD FOR MILKFAT PRODUCTS
CXS 280-1973
Formerly CODEX STAN A-2-1973. Adopted in 1973. Revised in 1999.
Amended in 2006, 2010, 2018.

CXS 280-1973 2
1. SCOPE
This Standard applies to Anhydrous Milkfat, Milkfat, Anhydrous Butter oil, Butter oil and Ghee, which are
intended for further processing or culinary use, in conformity with the description in Section 2 of this
Standard.
2. DESCRIPTION
2.1 Anhydrous Milkfat, Milkfat, Anhydrous Butter oil and Butter oil are fatty products derived exclusively
from milk and/or products obtained from milk by means of processes which result in almost total removal of
water and non-fat solids.
2.2 Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in
almost total removal of water and non-fat solids, with an especially developed flavour and physical structure.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
Milk and/or products obtained from milk.
3.2 Permitted ingredients
Starter cultures of harmless lactic acid producing bacteria.
3.3 Composition
Anhydrous Milkfat Butter oil Ghee

milkfat/
Anhydrous
butter oil
Minimum milkfat (% 99.8 99.6 99.6 99.6

m/m)
Maximum water (% 0.1 – – –

m/m)
4. FOOD ADDITIVES
Food additives listed in Tables 1 and 2 of the General Standard for Food Additives (CXS 192-1995) in Food
Category 02.1.1 (Butter oil, anhydrous milkfat, ghee) may be used in foods subject to this Standard.
4.1 Inert gas with which airtight containers are flushed before, during and after filling with product.
5. CONTAMINANTS
The products covered by this Standard shall comply with the maximum levels for contaminants that are
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-
1995).
The milk used in the manufacture of the products covered by this Standard shall comply with the maximum
levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in
Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the CAC.
6. HYGIENE
It is recommended that the products covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code
of Hygienic Practice for Milk and Milk Products (CXC 57-2004) and other relevant Codex texts such as
Codes of Hygienic Practice and Codes of Practice. The products should comply with any microbiological
criteria established in accordance with the Principles and Guidelines for the Establishment and Application of
Microbiological Criteria Related to Foods (CXG 21-1997).
CXS 280-1973 3
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985)
and the General Standard for the Use of Dairy Terms (CXS 206-1999), the following specific provisions
apply:
7.1 Name of the food
The name of the food shall be:
Anhydrous milkfat
Milkfat
According to description specified in Section 2, composition
Anhydrous butter oil
specified in 3 and the use of antioxidants (see Section 4).
Butter oil
Ghee
7.2 Labelling of non-retail containers

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the
Labelling of Prepackaged Foods (CXS 1-1985), and, if necessary, storage instructions, shall be given either
on the container or in accompanying documents, except that the name of the product, lot identification, and
the name and address of the manufacturer or packer shall appear on the container. However, lot
identification, and the name and address of the manufacturer or packer may be replaced by an identification
mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF SAMPLING AND ANALYSIS
For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this
standard, shall be used.
CXS 280-1973 4
APPENDIX – ADDITIONAL INFORMATION
The additional information below does not affect the provisions in the preceding sections which are those
that are essential to the product identity, the use of the name of the food and the safety of the food.
1. OTHER QUALITY FACTORS
Anhydrous
milkfat/
Milkfat Butter oil Ghee
Anhydrous
butter oil
Maximum free fatty acids 0.3 0.4 0.4 0.4

(% m/m as oleic acid)
Maximum peroxide value 0.3 0.6 0.6 0.6

(milli-equivalents of
oxygen/kg fat)
Taste and odour Acceptable for market requirements after heating a sample to
40–45°C
Texture Smooth and fine granules to liquid, depending on temperature
2. OTHER CONTAMINANTS
Heavy metals
The following limits apply to Anhydrous Milkfat, Milkfat, Anhydrous Butter oil and Butter oil and Ghee:
Metal Maximum level
Copper 0.05 mg/kg
Iron 0.2 mg/kg
3. OTHER METHODS OF ANALYSIS
See CXS 234-1999.

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STANDARD FOR MILKFAT PRODUCTS

Amended in 2006, 2010, 2018.

Anhydrous Milkfat Butter oil Ghee

Minimum milkfat (% 99.8 99.6 99.6 99.6

Maximum water (% 0.1 – – –

7.2 Labelling of non-retail containers

APPENDIX – ADDITIONAL INFORMATION

Maximum free fatty acids 0.3 0.4 0.4 0.4

Maximum peroxide value 0.3 0.6 0.6 0.6

Texture Smooth and fine granules to liquid, depending on temperature

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