OpenLegislation

Annex III

United Kingdom

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Annex V

NATIONAL QUALITY CLASS

  • "beurre de laiterie; qualité extra; melkerijboter; extra kwaliteit" as regards Belgian butter,

  • "smør af første kvalitet" as regards Danish butter,

  • "Markenbutter" as regards German butter,

  • "pasteurisé A" as regards French butter,

  • "Irish creamery butter" as regards Irish butter,

  • "produced exclusively from cream which has been subjected to centrifugal and pasteurizing treatment" as regards Italian butter,

  • "Marque Rose" or "Beurre de première qualité" as regards Luxembourg butter,

  • "Extra kwaliteit" as regards Dutch butter,

  • "Extra selected" as regards Great Britain butter and "premium" as regards Northern Ireland butter,

  • "produced exclusively from cream which has been subjected to centrifugal and pasteurizing treatment" as regards Greek butter,

  • "produced exclusively from pasteurized cow's milk or cream" as regards Spanish butter,

  • "produced exclusively from pasteurized cow's milk or cream" as regards Portuguese butter,

  • "Teebutter" as regards Austrian butter,

  • "perinteinen meijerivoi/traditionellt mejerismör" as regards Finnish butter,

  • "svensk smör" as regards Swedish butter,

  • “České stoini máslo” as regards Czech Republic butter,

  • “Ekstra kvaliteet” as regards Estonian butter,

  • “Ekstrā klases sviests” as regards Latvian butter,

  • "A klasės sviestas " as regards Lithuanian butter,

  • “Márkázott vaj” as regards Hungarian butter,

  • “masło ekstra; masło delikatesowe; masło wyborowe” as regards Polish butter,

  • ” Slovenské výberové maslo” as regards Slovakian butter,

  • “Surovo maslo I. vrste” as regards Slovenian butter.