Annex

United Kingdom

‘ANNEX I

COMPOSITIONAL REQUIREMENTS, QUALITY CHARACTERISTICS AND ANALYTICAL METHODS

The reference methods to be applied shall be those laid down in Commission Regulation (EC) No 273/2008 (OJ L 88, 29.3.2008, p. 1).

“Buttermilk” means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.

The absence of buttermilk can be established either by an on-the-spot inspection of the production plan carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of FEDP per 100 g.

“Whey” means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes.

Raw milk used for the manufacture of skimmed milk powder must meet the requirements specified in Section IX of Annex III to Regulation (EC) No 853/2004.’

Parameters Content and quality characteristics Reference method
Protein content Minimum 34,0 % of the non-fat dry matter ^f1
Fat content Maximum 1,00 %
Water content Maximum 3,5 %
Titratable acidity in ml of decinormal sodium hydroxide solution Maximum 19,5 ml
Lactate content Maximum 150 mg/100 g
Additives None
Phosphatase test Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk
Solubility index Maximum 0,5 ml (24 °C)
Burnt-particles index Maximum 15,0 mg, i.e. disc B minimum
Micro-organism content Maximum 40 000 per gram
Detection of coliforms Negative in 0,1 g
Detection of buttermilk^f2 Negative^f3
Detection of rennet whey^f4 None
Detection of acid whey None Method approved by the competent authority
Taste and smell Clean
Appearance White or slightly yellowish colour, free from impurities and coloured particles
Antimicrobial substances Negative^f5

The reference methods to be applied shall be those laid down in Commission Regulation (EC) No 273/2008 (OJ L 88, 29.3.2008, p. 1).
“Buttermilk” means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.
The absence of buttermilk can be established either by an on-the-spot inspection of the production plan carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of FEDP per 100 g.
“Whey” means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes.
Raw milk used for the manufacture of skimmed milk powder must meet the requirements specified in Section IX of Annex III to Regulation (EC) No 853/2004.’
Parameters	Content and quality characteristics	Reference method
Protein content	Minimum 34,0 % of the non-fat dry matter	^f1
Fat content	Maximum 1,00 %
Water content	Maximum 3,5 %
Titratable acidity in ml of decinormal sodium hydroxide solution	Maximum 19,5 ml
Lactate content	Maximum 150 mg/100 g
Additives	None
Phosphatase test	Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk
Solubility index	Maximum 0,5 ml (24 °C)
Burnt-particles index	Maximum 15,0 mg, i.e. disc B minimum
Micro-organism content	Maximum 40 000 per gram
Detection of coliforms	Negative in 0,1 g
Detection of buttermilk^f2	Negative^f3
Detection of rennet whey^f4	None
Detection of acid whey	None	Method approved by the competent authority
Taste and smell	Clean
Appearance	White or slightly yellowish colour, free from impurities and coloured particles
Antimicrobial substances	Negative^f5

Annotations

Footnotes

f1: The reference methods to be applied shall be those laid down in Commission Regulation (EC) No 273/2008 (OJ L 88, 29.3.2008, p. 1).
f2: “Buttermilk” means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.
f3: The absence of buttermilk can be established either by an on-the-spot inspection of the production plan carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of FEDP per 100 g.
f4: “Whey” means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes.
f5: Raw milk used for the manufacture of skimmed milk powder must meet the requirements specified in Section IX of Annex III to Regulation (EC) No 853/2004.’