{"identifier":"/us/usc/t21/s321a","title":21,"num":"\u00a7\u202f321a.","heading":"\u201cButter\u201d defined","text":"\u00a7\u202f321a.\n\u201cButter\u201d defined\nFor the purposes of the Food and Drug Act of\nJune 30, 1906","url":"https://projectusc.org/usc/t21/s321a.html","content":[{"t":"sec","id":"/us/usc/t21/s321a","children":[{"t":"num","text":"\u00a7\u202f321a."},{"t":"heading","text":"\u201cButter\u201d defined"},{"t":"content","text":"\n","children":[{"t":"p","text":"For the purposes of the Food and Drug Act of ","children":[{"t":"text","text":"June 30, 1906","tail":" (Thirty-fourth Statutes at Large, page 768) \u201cbutter\u201d shall be understood to mean the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of milk fat, all tolerances having been allowed for."}],"tail":"\n"}]},{"t":"text","text":"\n"},{"t":"text","text":"\n"}]}]}