Which factor is NOT used in grading butter?

The grading of butter involves various factors to assess its quality, and typically this includes aspects like body color, salt content, and texture. Butterfat content, while crucial in determining the richness and flavor of the product, is not a grading factor assessed like the others.

Butter is usually categorized based on characteristics such as how it appears (body color), the presence of salt (which can affect flavor and preservation), and texture (which relates to the spreadability and mouthfeel). While butterfat content is an essential aspect of butter, it is standard across different grades of butter; thus, it does not serve as a discriminative characteristic for grading purposes. Grading focuses instead on quality indicators that consumers can observe and evaluate directly.