§ 39502 Dairy Spread Fat Requirements

• •Dairy spread must have at least 40% fat and 15% milk solids (not fat).
• •60% of the fat in dairy spread must come from milk.
• •Dairy spread can have a tiny bit (0.01%) of potassium sorbate to keep it fresh.
• •Dairy spread must be pasteurized (heated to kill germs).

You buy a tub of dairy spread at the store.

The spread must have enough fat and milk parts to be called dairy spread. If it doesn’t, the store can’t sell it as dairy spread.