# Commission Delegated Regulation (EU) 2016/1238 of 18 May 2016 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (Text with EEA relevance), Division PART II: Compositional requirements and quality characteristics

Extent: E+W+S+N.I.

‘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.
Parameters
Content and quality characteristics
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
None
Rennet whey
None
Acid whey
None or maximum 150 mg/100 g
Taste and smell
Clean
Appearance
White or slightly yellowish colour, free from impurities and coloured particles

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Source: https://www.legislation.gov.uk/eur/2016/1238/annex/V/part/II (the official version)
Page: https://openlegislation.uk/eu-regulation-2016-1238/annex-V/part-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.