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3. Low-fat butters and blended fats
These products were first developed in Europe, in 1974, on the initiative of Sweden and Germany. They were not marketed in France until 1980 (Saint-Hubert 41). Initially, these products were classified by regulations as products for special dietary use, meaning that their fat content was half that of butter. A few years later, regulations (Decree of December 30 1988) clarified what was, to say the least, a diffuse consumer offering. Indeed, in the 1990s, without any obvious distinction, mixed products, purely dairy products and purely vegetable products were on the market, with fat contents of 25, 30, 40, 41 and 62%.
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Low-fat butters and blended fats
Buttermilk: a by-product of the butter industry
Economic data
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In 2006, France produced 950,000 tonnes of milk fat from 25 billion liters of milk at an average fat content of 40 g/l.
This fat was used for 38% of butter production, 35% of cheese production, 10% of drinking cream production (figure 1 ) and 7% of drinking...
Bibliography
Also in our bases (TI article)
Standardization
IDF O68A 1977 Anhydrous milkfat, anhydrous butteroil or anhydrous butterfat, butteroil or butterfat, ghee.
Regulations
Commission Regulation (EEC) No. 262/79 of February 12, 1979 on the sale at reduced prices of butter for use in the manufacture of pastry products, ice-cream and other foodstuffs (OJ No. L 041 of February 16, 1979, pp. 1-13).
Commission Regulation (EEC) No. 570/88 of February 16, 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture...
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