ANNEX IISupplementary provisions
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.’