Regulation 5 Milk equivalence of cheese

For the purposes of Article 11 of the Commission Regulation (which deals with milk equivalence of cream, butter and cheese) the milk equivalence of cheese shall be calculated on the basis that each kilogram of cheese shall equal such quantity of milk referred to in paragraph (2) as is required to make that kilogram of cheese.

The milk to which paragraph (1) relates is milk the fat content of which has not been altered since milking.