ANNEX ISupplementary provisions
ANNEX I I. (Spanish) ‘Mantequilla de Soria’ or ‘Mantequilla de Soria dulce’, ‘Mantequilla de Soria azucarada’: for a sweetened aromatised milk product with a minimum milk-fat content of 39 % II. (Danish) III. (German) — ‘Butterkäse’: for cow's milk cheese which has a semi-soft, fatty consistency and a minimum milk-fat content in the dry matter of 45 % — ‘Kräuterbutter’: for a butter-based preparation containing herbs and a minimum milk-fat content of 62 % — ‘Milchmargarine’: for margarine containing at least 5 % whole milk, skimmed milk or other suitable milk products IV. (Greek) V. (English) — ‘Brandy butter’, ‘Sherry butter’ or ‘Rum butter’: for a sweetened, alcoholic product with a minimum milk-fat content of 20 % — ‘Buttercream’: for a sweetened product with a minimum milk-fat content of 22,5 % VI. (French) ‘Beurre d'anchois, de crevettes, de langouste, de homard, de crabe, de langoustine, de saumon, de saumon fumé, de coquille Saint-Jacques, de sardine’: for products containing sea foods and a minimum milk-fat content of 10 % VII. (Italian) VIII. (Dutch) IX. (Portuguese) X. (Finnish) ‘Munavoi’: for a product containing eggs and a minimum milk-fat content of 35 % XI. (Swedish) — ‘flytande margarin’: for a product of a liquid consistency containing at least 80 % vegetable fats such as margarine yet whose composition is such that the product is not spreadable — ‘messmör’: for a whey-based milk product, whether or not sweetened, of a minimum milk-fat content of 2 % — ‘vitlökssmör’, ‘persiljesmör’ or ‘pepparrotssmör’: for a product containing foodstuffs having a flavouring effect and of a minimum milk-fat content of 66 %