{
  "url": "https://openlegislation.uk/eu-regulation-2009-149/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-149/annex.json",
  "legislation": "eur/2009/149",
  "legislation_title": "Commission Regulation (EC) No 149/2009 of 20 February 2009 amending Regulation (EC) No 214/2001 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in skimmed milk powder",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-149",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "‘ANNEX I\nCOMPOSITIONAL REQUIREMENTS, QUALITY CHARACTERISTICS AND ANALYTICAL METHODS\nThe 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).\n“Buttermilk” means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.\nThe 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.\n“Whey” means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes.\nRaw 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.’\nParameters\nContent and quality characteristics\nReference method\nProtein content\nMinimum 34,0 % of the non-fat dry matter\nFat content\nMaximum 1,00 %\nWater content\nMaximum 3,5 %\nTitratable acidity in ml of decinormal sodium hydroxide solution\nMaximum 19,5 ml\nLactate content\nMaximum 150 mg/100 g\nAdditives\nNone\nPhosphatase test\nNegative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk\nSolubility index\nMaximum 0,5 ml (24 °C)\nBurnt-particles index\nMaximum 15,0 mg, i.e. disc B minimum\nMicro-organism content\nMaximum 40 000 per gram\nDetection of coliforms\nNegative in 0,1 g\nDetection of buttermilk\nNegative\nDetection of rennet whey\nNone\nDetection of acid whey\nNone\nMethod approved by the competent authority\nTaste and smell\nClean\nAppearance\nWhite or slightly yellowish colour, free from impurities and coloured particles\nAntimicrobial substances\nNegative",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "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)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "“Buttermilk” means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "“Whey” means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "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.’"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2009/149/annex",
    "retrieved_at": "2026-11-01T14:51:39.160051+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."
}