ATCP 85.01
ATCP 85.01 Definitions. As used in this chapter:
ATCP 85.01(1)
(1) “Department" means the Wisconsin department of agriculture, trade and consumer protection.
ATCP 85.01(2)
(2) “Body characteristic" means one of the physical attributes related to the texture of a sample of butter, as set forth under
s. ATCP 85.04 (1) (b).
ATCP 85.01(4)
(4) “Color characteristic" means one of the attributes related to the quality of coloration in a sample of butter, as set forth under
s. ATCP 85.04 (1) (c).
ATCP 85.01(5)
(5) “Cream" means the liquid milk product high in fat separated from milk which, after adjustment by adding milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk, contains not less than 18% milkfat.
ATCP 85.01(6)
(6) “Flavor characteristic" means one of the attributes organoleptically determined by taste and smell and ascribed to a sample of butter for grading purposes, as set forth under
s. ATCP 85.04 (1) (a).
ATCP 85.01(7)
(7) “Grade" means the quality grade or score of a sample of butter as defined in s.
97.176 (3), Stats.
ATCP 85.01(8)
(8) “Intensity," as applied to a flavor, body, color or salt characteristic of butter, means the degree to which the characteristic is present in a sample of butter, as provided under
s. ATCP 85.04 (2).
ATCP 85.01 History
History: 1-2-56; r. and recr.
Register, January, 1985, No. 349, eff. 2-1-85;
CR 06-028: am. (3) and (9)
Register November 2006 No. 611, eff. 12-1-06;
correction in (3) made under s. 13.92 (4) (b) 7., Stats., Register January 2017 No. 733.
ATCP 85.02
ATCP 85.02 Procedure for determining Wisconsin butter grades. The Wisconsin grade of butter shall be determined on the basis of a representative butter sample, tested and rated according to the following sequential steps:
ATCP 85.02(1)
(1) Each applicable flavor characteristic of the sample shall be identified under
s. ATCP 85.04 (1) (a), and the relative intensity of the characteristic shall be determined under
s. ATCP 85.04 (2). A preliminary letter grade designation is given to the butter sample on the basis of the sample's flavor characteristic and intensity, using the table under
s. ATCP 85.05 (1). When more than one flavor characteristic is discernible in a sample of butter, the flavor classification of the sample shall be established on the basis of the flavor that carries the lowest grade.
ATCP 85.02(2)
(2) Each applicable body, color and salt characteristic of the sample shall be identified under
s. ATCP 85.04 (1) (b),
(c) and
(d), and the intensity of the characteristics shall be determined under
s. ATCP 85.04 (2). Based on body, color and salt characteristics, and the intensity of the characteristics, the sample shall be given any requisite disratings, using the table under
s. ATCP 85.05 (2).
ATCP 85.02(3)
(3) The final Wisconsin butter grade for the sample shall be established on the basis of the flavor classification, subject to disratings for body, color and salt characteristics, using the tables under
s. ATCP 85.05 (2),
(3) and
(4). When disratings for body, color and salt characteristics exceed the allowable amount for any flavor classification, the final Wisconsin grade shall be lowered accordingly. Final Wisconsin butter grades shall meet the specifications set forth under
s. ATCP 85.03.
ATCP 85.02 History
History: 1-2-56; r. and recr.
Register, January, 1985, No. 349, eff. 2-1-85.
ATCP 85.03
ATCP 85.03 Specifications for Wisconsin butter grades. Specifications for final Wisconsin grades of butter are set forth in this section. Compliance with grade specifications is determined according to the procedure set forth under
s. ATCP 85.02. The flavor, body, color and salt characteristics specified or allowed for butter grades under this section have the meanings set forth in
s. ATCP 85.04 (1). The degrees of intensity for a specified or allowed butter characteristic under this section are set forth in
s. ATCP 85.04 (2).
ATCP 85.03(1)
(1) Wisconsin Grade AA butter conforms to the following:
ATCP 85.03(1)(b)
(b) It may possess a feed or culture flavor to a slight degree or cooked flavor to a definite degree, or any combination of these characteristics.
ATCP 85.03(1)(c)
(c) It shall be made from sweet cream of low natural acid to which a starter culture may or may not have been added.
ATCP 85.03(1)(d)
(d) The total allowable disratings in body, color and salt characteristics are limited to one-half (
1/
2).
ATCP 85.03(2)
(2) Wisconsin Grade A butter conforms to the following:
ATCP 85.03(2)(b)
(b) It may possess any of the following flavors to a slight degree: acid, aged, bitter, coarse, flat, smothered and storage.
ATCP 85.03(2)(c)
(c) It may possess a culture flavor and feed flavor to a definite degree.
ATCP 85.03(2)(d)
(d) The total allowable disratings in body, color and salt characteristics are limited to one-half (
1/
2), except when the flavor classification is AA, a disrating total of one (1) is permitted.
ATCP 85.03(3)
(3) Wisconsin Grade B butter conforms to the following:
ATCP 85.03(3)(b)
(b) It may possess any of the following flavors to a slight degree: malty, musty, neutralizer, scorched, utensil, weed and whey.
ATCP 85.03(3)(c)
(c) It may possess any of the following flavors to a definite degree: acid, aged, bitter, coarse, flat, smothered, storage and old cream.
ATCP 85.03(3)(d)
(d) It may possess culture and feed flavors to a pronounced degree.
ATCP 85.03(3)(e)
(e) The total allowable disratings in body, color and salt characteristics are limited to one-half (
1/
2), except when the flavor classification is AA, a disrating total of one and one-half (1
1/
2) is permitted, and when the flavor classification is A, a disrating total of one (1) is permitted.
ATCP 85.03(4)
(4) Butter that fails to meet the requirements for Wisconsin Grade B shall be identified as Wisconsin Undergrade Butter.
ATCP 85.03 History
History: 1-2-56; r. and recr.
Register, January, 1985, No. 349, eff. 2-1-85.
ATCP 85.04
ATCP 85.04 Butter characteristics; intensity of characteristics. ATCP 85.04(1)(a)(a) Flavor characteristics. For grading purposes, the flavor of a sample of butter shall be based upon the presence or absence of one or more of the following characteristics, organoleptically determined by taste and smell:
ATCP 85.04(1)(a)1.
1. “Acid" means the butter lacks a delicate flavor or aroma and is associated with a lactic acid condition, which is present other than as a result of the use of a lactic acid producing culture, but there is no indication of sourness.
ATCP 85.04(1)(a)3.
3. “Bitter" means the butter has an astringent effect, similar to the taste of quinine, and produces a puckery sensation.
ATCP 85.04(1)(a)5.
5. “Cooked" means a smooth, nutty-like character resembling a custard flavor.
ATCP 85.04(1)(a)6.
6. “Culture" means a slightly acid aromatic flavor, characteristic of a lactic acid producing culture.
ATCP 85.04(1)(a)7.
7. “Feed" means an aromatic flavor characteristic of the feeds eaten by cows.
ATCP 85.04(1)(a)10.
10. “Musty" means a flavor which is suggestive of the aroma of a damp vegetable cellar.
ATCP 85.04(1)(a)11.
11. “Neutralizer" means a flavor suggestive of bicarbonate of soda or the flavor of similar alkaline compounds.
ATCP 85.04(1)(a)12.
12. “Old Cream" means a flavor of aged cream characterized by lack of freshness, and which imparts a rough aftertaste on the tongue.
ATCP 85.04(1)(a)13.
13. “Scorched" means an intensified flavor more distinct than“coarse", and which imparts a harsh aftertaste suggestive of excessive heating.
ATCP 85.04(1)(a)14.
14. “Smothered" means a bland flavor suggestive of improperly cooling the cream prior to churning.
ATCP 85.04(1)(a)15.
15. “Storage" means a flavor characterized by lack of freshness and more intensified than “aged" flavor.
ATCP 85.04(1)(a)17.
17. “Weed" means an aromatic flavor characteristic of the weeds eaten by cows.
ATCP 85.04(1)(a)18.
18. “Whey" means a flavor or aroma characteristic of the acid development of cheese whey.
ATCP 85.04(1)(b)
(b) Body characteristics. For grading purposes, the body characteristics of a sample of butter shall be based upon the presence or absence of one or more of the following physical attributes related to the texture of the butter:
ATCP 85.04(1)(b)1.
1. “Crumbly" means the butter particles lack cohesion, have a tendency to break easily and lack plasticity.
ATCP 85.04(1)(b)2.
2. “Gummy" means the butter does not melt readily and tends to be adhesive or gumlike.
ATCP 85.04(1)(b)3.
3. “Leaky" means beads of moisture appear on cut surfaces of the butter.
ATCP 85.04(1)(b)4.
4. “Mealy" or “grainy" means a condition which imparts a granular consistency that may be characterized as sandy when the butter is melted on the tongue.
ATCP 85.04(1)(b)5.
5. “Ragged-boring" means a sticky-crumbly condition evidenced by the fact that a full sampling trier of butter cannot be drawn.
ATCP 85.04(1)(b)6.
6. “Short" means a short-grained texture, lacking in plasticity, and tending toward brittleness, but not to the extent of being “crumbly."
ATCP 85.04(1)(b)7.
7. “Sticky" means possessing excessive adhesiveness and tending to be smeary.
ATCP 85.04(1)(b)8.
8. “Weak" means a body texture that lacks firmness and tends to be spongy.
ATCP 85.04(1)(c)
(c) Color characteristics. For grading purposes, the color characteristics of a sample of butter shall be based upon the presence or absence of one or more of the following attributes related to the butter's coloration:
ATCP 85.04(1)(c)1.
1. “Mottled" means a dappled condition with spots of lighter and deeper shades of yellow.
ATCP 85.04(1)(c)2.
2. “Speckled" means the presence of small white or dark yellow particles of variable number and size.
ATCP 85.04(1)(c)3.
3. “Streaked" means the coloration appears as light colored portions surrounded by more highly colored portions.
ATCP 85.04(1)(c)4.
4. “Wavy" means an unevenness in the color that appears as waves of different shades of yellow.
ATCP 85.04(1)(d)
(d) Salt characteristics. For grading purposes, the salt characteristics of a sample of butter shall be based upon the presence or absence of one of the following attributes related to the saltiness of the butter:
ATCP 85.04(1)(d)1.
1. “Sharp" means the butter is characterized by taste sensations suggestive of salt.
ATCP 85.04(1)(d)2.
2. “Gritty" means the butter is characterized by a sandlike feel of grains of undissolved salt on the tongue or between the teeth when the butter is chewed.
ATCP 85.04(2)
(2) Intensity. A butter characteristic under
sub. (1) may be present with one of the following degrees of intensity:
ATCP 85.04(2)(a)
(a) “Slight" means an attribute is barely identifiable and present only to a small degree.
ATCP 85.04(2)(b)
(b) “Definite" means an attribute is readily identifiable and present to a moderate degree.
ATCP 85.04(2)(c)
(c) “Pronounced" means an attribute is markedly identifiable and present to a substantial degree.
ATCP 85.04 History
History: 1-2-56; r. and recr.
Register, January, 1985, No. 349, eff. 2-1-85.
ATCP 85.05
ATCP 85.05 Wisconsin butter grades; classification and disrating tables. ATCP 85.05(3)
(3) Table III. Relation of Final Wisconsin Butter Grade to Preliminary Flavor Classification as Affected by Total Disrating.
-
See PDF for table 
ATCP 85.05(4)
(4) Table IV. Examples of the Relation of Wisconsin Butter Grade to Flavor Classification and Total Disratings in Body, Color and Salt Characteristics.
-
See PDF for table ATCP 85.05 History
History: 1-2-56; r. and recr.
Register, January, 1985, No. 349, eff. 2-1-85.
