Commission Delegated Regulation (EU) 2018/149

Contents

THE EUROPEAN COMMISSION,Having regard to the Treaty on the Functioning of the European Union,Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007^note, and in particular Article 19(1)(a) thereof,Whereas:

(1)Commission Delegated Regulation (EU) 2016/1238^note sets out the compositional requirements and quality characteristics for milk and milk products that are eligible for public intervention and aid for private storage.

(2)Due to technical improvements in the methodology used in the analysis and quality evaluation of milk and milk products and in order to align existing Union rules relating to hygiene requirements, it is necessary to review and update the parameters of the compositional requirements and quality characteristics of certain milk products eligible for public intervention and aid for private storage.

(3)Annexes IV and V to Delegated Regulation (EU) 2016/1238 should therefore be amended accordingly,

HAS ADOPTED THIS REGULATION:

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.

Annex I

‘PART IICompositional requirements and quality characteristicsButter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:Parameters | Content and quality characteristicsFat | Minimum 82 %Water | Maximum 16 %Non-fat solids | Maximum 2 %Fat acidity | Maximum 1,2 mmole/100 g fatPeroxide value | Maximum 0,3 meq oxygen/1000 g fatNon-milk fat | Not detectable by triglyceride analysisSensory characteristics | At least four out of five points for appearance, flavour and consistency

Annex II

‘PART IICompositional requirements and quality characteristicsParameters | Content and quality characteristicsProtein | Minimum 34,0 % of the non-fat dry matterFat | Maximum 1,00 %Water | Maximum 3,5 %Titratable acidity in ml of decinormal sodium hydroxide solution | Maximum 19,5 mlLactates | Maximum 150 mg/100 gPhosphatase test | Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milkInsolubility index | Maximum 0,5 ml (24 °C)Scorched particles | Maximum 15,0 mg, i.e. disc B minimumMicro-organisms | Maximum 40000 CFU per gramButtermilk | NoneRennet whey | NoneAcid whey | None or maximum 150 mg/100 gTaste and smell | CleanAppearance | White or slightly yellowish colour, free from impurities and coloured particles