Commission Delegated Regulation (EU) 2018/149 of 15 November 2017 amending Delegated Regulation (EU) 2016/1238 with regard to the compositional requirements and quality characteristics of milk and milk products eligible for public intervention and aid for private storage
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
The Annexes to Delegated Regulation (EU) 2016/1238 are amended as follows: (a) Part II of Annex IV is replaced by the text set out in Annex I to this Regulation; (b) Part II of Annex V is replaced by the text set out in Annex II to this Regulation.
This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union .
ANNEX I ‘PART II Compositional requirements and quality characteristics Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics: Parameters Content and quality characteristics Fat Minimum 82 % Water Maximum 16 % Non-fat solids Maximum 2 % Fat acidity Maximum 1,2 mmole/100 g fat Peroxide value Maximum 0,3 meq oxygen/1 000 g fat Non-milk fat Not detectable by triglyceride analysis Sensory characteristics At least four out of five points for appearance, flavour and consistency’
ANNEX II ‘PART II Compositional requirements and quality characteristics Parameters Content and quality characteristics Protein Minimum 34,0 % of the non-fat dry matter Fat Maximum 1,00 % Water Maximum 3,5 % Titratable acidity in ml of decinormal sodium hydroxide solution Maximum 19,5 ml Lactates Maximum 150 mg/100 g Phosphatase test Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk Insolubility index Maximum 0,5 ml (24 °C) Scorched particles Maximum 15,0 mg, i.e. disc B minimum Micro-organisms Maximum 40 000 CFU per gram Buttermilk ( 1 ) None ( 2 ) Rennet whey ( 3 ) None Acid whey ( 3 ) None ( 4 ) or maximum 150 mg/100 g ( 5 ) Taste and smell Clean Appearance White or slightly yellowish colour, free from impurities and coloured particles ( 1 ) “Buttermilk” means the by-product of butter production obtained after churning of the cream and separation of the solid fat. ( 2 ) The absence of buttermilk can be established either by an on-the-spot inspection of the production plant carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of PEDP phosphatidylethanolamine dipalmitoyl per 100 g. ( 3 ) “Whey” means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes. ( 4 ) When on-the-spot inspections are carried out. ( 5 ) When ISO 8069 is applied.’
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