OpenLegislation

Commission Regulation (EC) No 2771/1999 of 16 December 1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream (repealed)

EU Regulation No 2771/1999 · Adopted 16 December 1999 · Extends to United Kingdom

Original text. legislation.gov.uk does not revise this item, so later amendments are not shown here. Changes made to it are listed under each provision when known.

Commission Regulation (EC) No 2771/1999

of 16 December 1999

laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream (repealed)

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Annotations to the whole text

Textual amendments

F1

Repealed by Commission Regulation (EC) No 105/2008 of 5 February 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter.

Contents

  1. Chapter I: Scope Repealed
  2. 1Article 1 Repealed
  3. Chapter II: Public storage Repealed
  4. Conditions for buying in butter Repealed
  5. 2Article 2 Repealed
  6. 3Article 3 Repealed
  7. 4Article 4 Repealed
  8. 5Article 5 Repealed
  9. 6Article 6 Repealed
  10. Price recording Repealed
  11. 7Article 7 Repealed
  12. 8Article 8 Repealed
  13. Procedure for buying-in of butter at 90 % of the intervention price Repealed
  14. 9Article 9 Repealed
  15. 10Article 10 Repealed
  16. 11Article 11 Repealed
  17. 12Article 12 Repealed
  18. 13Article 13 Repealed
  19. 14Article 14 Repealed
  20. 15Article 15 Repealed
  21. 15aArticle 15a Repealed
  22. Procedure for buying-in of butter by tendering Repealed
  23. 16Article 16 Repealed
  24. 17Article 17 Repealed
  25. 17aArticle 17a Repealed
  26. 17bArticle 17b Repealed
  27. 17cArticle 17c Repealed
  28. 17dArticle 17d Repealed
  29. Entry into and removal from storage Repealed
  30. 18Article 18 Repealed
  31. 19Article 19 Repealed
  32. 20Article 20 Repealed
  33. Procedure for sales of butter by tendering Repealed
  34. 21Article 21 Repealed
  35. 22Article 22 Repealed
  36. 23Article 23 Repealed
  37. 24Article 24 Repealed
  38. 24aArticle 24a Repealed
  39. 24bArticle 24b Repealed
  40. 24cArticle 24c Repealed
  41. 24dArticle 24d Repealed
  42. 24eArticle 24e Repealed
  43. 24fArticle 24f Repealed
  44. 24gArticle 24g Repealed
  45. Chapter III: Private storage of butter or cream Repealed
  46. Contract and storage conditions Repealed
  47. 25Article 25 Repealed
  48. 26Article 26 Repealed
  49. 27Article 27 Repealed
  50. 28Article 28 Repealed
  51. 29Article 29 Repealed
  52. 30Article 30 Repealed
  53. 31Article 31 Repealed
  54. Checks Repealed
  55. 32Article 32 Repealed
  56. 33Article 33 Repealed
  57. Storage aid Repealed
  58. 34Article 34 Repealed
  59. 35Article 35 Repealed
  60. 36Article 36 Repealed
  61. 37Article 37 Repealed
  62. 38Article 38 Repealed
  63. Chapter IV: Transitional and final provision Repealed
  64. 39Article 39 Repealed
  65. 40Article 40 Repealed
  66. 41Article 41 Repealed
  67. Signature
  68. Annex IAnnex I Repealed
  69. Annex II: REFERENCE METHOD FOR THE DETECTION OF FOREIGN FATS IN MILK FAT BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES — REVISION 1 Repealed
  70. 1Scope and field of application Repealed
  71. 2Definition Repealed
  72. 3Principle of the method Repealed
  73. 4Reagents Repealed
  74. 5Instruments Repealed
  75. Procedure Repealed
  76. 6.1Preparation of the column (silanization) Repealed
  77. 6.2Filling of the column Repealed
  78. 6.3Preparation of the samples Repealed
  79. 6.4Preparation of the sample solution Repealed
  80. 6.5Chromatographic triglyceride determination Repealed
  81. 6.5.1Baseline correction Repealed
  82. 6.5.2Injection technique Repealed
  83. 6.5.3Conditioning of a packed column Repealed
  84. 6.5.4Calibration Repealed
  85. 6.5.5Temperature programme, carrier gas and other conditions for triglyceride analysis Repealed
  86. 7Integration, evaluation and control of the measuring conditions Repealed
  87. 8Qualitative foreign fat detection Repealed
  88. Table 2: Triglyceride formulae for detecting various foreign fats in milk fat, indicating the standard deviations SD for S Repealed
  89. Formula for soybean, sunflower, olive, rape-seed, linseed, wheat germ, maize germ, cotton seed and fish oil Repealed
  90. Formula for coconut and palm kernel fat Repealed
  91. Formula for palm oil and beef tallow Repealed
  92. Formula for lard Repealed
  93. Division Repealed
  94. Division Repealed
  95. Division Repealed
  96. 9Quantitative foreign fat determination Repealed
  97. 10Range of application of the detection method Repealed
  98. 11Accuracy of the method Repealed
  99. 11.1Repeatability Repealed
  100. 11.2Reproducibility Repealed
  101. 11.3Critical difference Repealed
  102. 11.4Acceptability of results Repealed
  103. 12Quoted standards Repealed
  104. References Repealed
  105. 1Division 1 Repealed
  106. 2Division 2 Repealed
  107. 3Division 3 Repealed
  108. 4Division 4 Repealed
  109. 5Division 5 Repealed
  110. 6Division 6 Repealed
  111. 7Division 7 Repealed
  112. 8Division 8 Repealed
  113. 9Division 9 Repealed
  114. 10Division 10 Repealed
  115. 11Division 11 Repealed
  116. 12Division 12 Repealed
  117. 13Division 13 Repealed
  118. 14Division 14 Repealed
  119. 15Division 15 Repealed
  120. 16Division 16 Repealed
  121. Annex III: SENSORY EVALUATION OF BUTTER Repealed
  122. 1Scope Repealed
  123. 2Definitions Repealed
  124. Test room Repealed
  125. 3.1Division 3.1 Repealed
  126. 3.2Division 3.2 Repealed
  127. 3.3Division 3.3 Repealed
  128. 4Selection of assessors Repealed
  129. 5Requirements for the panel Repealed
  130. 6Assessment of the value of each attribute Repealed
  131. 6.1The sensory evaluation is to be carried out in relation to the following three attributes: appearance, consistency and flavour. Repealed
  132. 6.2Division 6.2 Repealed
  133. 6.3Division 6.3 Repealed
  134. 6.4Division 6.4 Repealed
  135. 7Supervision Repealed
  136. Sampling and preparation of the sample Repealed
  137. 8.1Division 8.1 Repealed
  138. 8.2Division 8.2 Repealed
  139. 8.3Division 8.3 Repealed
  140. 9Nomenclature Repealed
  141. Table 1: Butter scoring Repealed
  142. Table 2: Table of butter defects Repealed
  143. Appearance Repealed
  144. 1Division 1 Repealed
  145. 2Division 2 Repealed
  146. 3Division 3 Repealed
  147. 4Division 4 Repealed
  148. 5Division 5 Repealed
  149. 6Division 6 Repealed
  150. 7Division 7 Repealed
  151. 8Division 8 Repealed
  152. 9Division 9 Repealed
  153. 10Division 10 Repealed
  154. 11Division 11 Repealed
  155. 12Division 12 Repealed
  156. Consistency Repealed
  157. 14Division 14 Repealed
  158. 15Division 15 Repealed
  159. 16Division 16 Repealed
  160. 17Division 17 Repealed
  161. 18Division 18 Repealed
  162. Flavour & Aroma Repealed
  163. 20Division 20 Repealed
  164. 21Division 21 Repealed
  165. 22Division 22 Repealed
  166. 23Division 23 Repealed
  167. 24Division 24 Repealed
  168. 25Division 25 Repealed
  169. 26Division 26 Repealed
  170. 27Division 27 Repealed
  171. 28Division 28 Repealed
  172. 29Division 29 Repealed
  173. 30Division 30 Repealed
  174. 31Division 31 Repealed
  175. 32Division 32 Repealed
  176. 33Division 33 Repealed
  177. 34Division 34 Repealed
  178. 35Division 35 Repealed
  179. 36Division 36 Repealed
  180. 37Division 37 Repealed
  181. 38Division 38 Repealed
  182. Annex IV: SAMPLING FOR CHEMICAL AND MICROBIOLOGICAL ANALYSIS AND SENSORY EVALUATION Repealed
  183. 1Chemical and microbiological analysis Repealed
  184. 2Sensory evaluation Repealed
  185. 3Guidelines to be followed where samples show defects: Repealed
  186. Annex VNATIONAL QUALITY CLASS Repealed