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

• CELEX: Delegated Regulation (EU) 2018/149
• Articles: 4

Article 1

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.

Article 2

This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union .

Schedules & Appendices

ANNEX I

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

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.’