Division PART II Compositional requirements and quality characteristicsF1

United Kingdom

Parameters	Content and quality characteristics
‘Buttermilk’ means the by-product of butter production 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 plant 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 PEDP phosphatidylethanolamine dipalmitoyl per 100 g.
‘Whey’ means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes.
When on-the-spot inspections are carried out.
When ISO 8069 is applied.
Protein	Minimum 34,0 % of the non-fat dry matter
Fat	Maximum 1,00 %
Water	Maximum 3,5 %
Titratable acidity in ml of decinormal sodium hydroxide solution	Maximum 19,5 ml
Lactates	Maximum 150 mg/100 g
Phosphatase test	Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk
Insolubility index	Maximum 0,5 ml (24 °C)
Scorched particles	Maximum 15,0 mg, i.e. disc B minimum
Micro-organisms	Maximum 40 000 CFU per gram
Buttermilk ^f1	None ^f2
Rennet whey ^f3	None
Acid whey	None ^f4 or maximum 150 mg/100 g ^f5
Taste and smell	Clean
Appearance	White or slightly yellowish colour, free from impurities and coloured particles

Annotations

F1: Substituted by Commission Delegated Regulation (EU) 2018/149 of 15 November 2017 amending Delegated Regulation (EU) 2016/1238 with regard to the compositional requirements and quality characteristics of milk and milk products eligible for public intervention and aid for private storage.

f1: ‘Buttermilk’ means the by-product of butter production obtained after churning of the cream and separation of the solid fat.
f2: The absence of buttermilk can be established either by an on-the-spot inspection of the production plant 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 PEDP phosphatidylethanolamine dipalmitoyl per 100 g.
f3: ‘Whey’ means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes.
f4: When on-the-spot inspections are carried out.
f5: When ISO 8069 is applied.