Division 3 Treatments

An additional quantity of lactose not greater than 0,03 % by weight of the finished product is authorised for the manufacture of the products defined in 1(e) to (g).

F1Without prejudice to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin ^f1 , the preservation of the products referred to in paragraphs 1 and 2 shall be achieved:

• by heat-treatment (sterilisation, UHT, etc.), for the products referred to in 1(a) to (d),

• by the addition of sucrose, for the products referred to in 1(e) to (g),

• by dehydration, for the products referred to in 2.

F2Without prejudice to the compositional requirements of points 1 and 2 of this Annex the protein content of milk may be adjusted to a minimum content of 34 % by weight (expressed on fat free dry matter), by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.