{
  "url": "https://openlegislation.uk/eu-regulation-2007-445/annex-I",
  "json_url": "https://openlegislation.uk/eu-regulation-2007-445/annex-I.json",
  "legislation": "eur/2007/445",
  "legislation_title": "Commission Regulation (EC) No 445/2007 of 23 April 2007 laying down certain detailed rules for the application of Council Regulation (EC) No 2991/94 laying down standards for spreadable fats and of Council Regulation (EEC) No 1898/87 on the protection of designations used in the marketing of milk and milk products (Codified version)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2007-445",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": null,
  "text": "I. (Spanish) ‘Mantequilla de Soria’ or ‘Mantequilla de Soria dulce’, ‘Mantequilla de Soria azucarada’: for a sweetened aromatised milk product with a minimum milk-fat content of 39 %\nII. (Danish)\nIII. (German) ‘Butterkäse’: for cow's milk cheese which has a semi-soft, fatty consistency and a minimum milk-fat content in the dry matter of 45 %\n‘Kräuterbutter’: for a butter-based preparation containing herbs and a minimum milk-fat content of 62 %\n‘Milchmargarine’: for margarine containing at least 5 % whole milk, skimmed milk or other suitable milk products\nIV. (Greek)\nV. (English) ‘Brandy butter’, ‘Sherry butter’ or ‘Rum butter’: for a sweetened, alcoholic product with a minimum milk-fat content of 20 %\n‘Buttercream’: for a sweetened product with a minimum milk-fat content of 22,5 %\nVI. (French) ‘Beurre d'anchois, de crevettes, de langouste, de homard, de crabe, de langoustine, de saumon, de saumon fumé, de coquille Saint-Jacques, de sardine’: for products containing sea foods and a minimum milk-fat content of 10 %\nVII. (Italian)\nVIII. (Dutch)\nIX. (Portuguese)\nX. (Finnish) ‘Munavoi’: for a product containing eggs and a minimum milk-fat content of 35 %\nXI. (Swedish) ‘flytande margarin’: for a product of a liquid consistency containing at least 80 % vegetable fats such as margarine yet whose composition is such that the product is not spreadable\n‘messmör’: for a whey-based milk product, whether or not sweetened, of a minimum milk-fat content of 2 %\n‘vitlökssmör’, ‘persiljesmör’ or ‘pepparrotssmör’: for a product containing foodstuffs having a flavouring effect and of a minimum milk-fat content of 66 %",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2007/445/annex/I",
    "retrieved_at": "2026-11-01T14:52:58.690786+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}