2005 California Food and Agricultural Code Sections 39501-39502 Article 8. Dairy Spread

39501.  Dairy spread is a substitute for butter which is made from a
blend of milkfat, cultured buttermilk, milk solids-not-fat, and
edible oil or fat, other than milk fat.  Dairy spread may contain one
or more of the following optional ingredients:  salt, harmless
flavor and color, any safe and suitable stabilizers and emulsifiers,
and vitamins.
39502.  Dairy spread shall contain a minimum of 40 percent fat and a
minimum of 15 percent milk solids-not-fat; (60 percent of the
blended fat ingredients shall be of milk fat origin) and may contain
not more than 0.01 percent potassium sorbate to retard spoilage.
Dairy spread shall be pasteurized.