# 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

EU Regulation 2018/149 · adopted 15 November 2017

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

## Introductory text

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
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007, and in particular Article 19(1)(a) thereof,
Whereas:
(1)
Commission Delegated Regulation (EU) 2016/1238 sets out the compositional requirements and quality characteristics for milk and milk products that are eligible for public intervention and aid for private storage.
(2)
Due to technical improvements in the methodology used in the analysis and quality evaluation of milk and milk products and in order to align existing Union rules relating to hygiene requirements, it is necessary to review and update the parameters of the compositional requirements and quality characteristics of certain milk products eligible for public intervention and aid for private storage.
(3)
Annexes IV and V to Delegated Regulation (EU) 2016/1238 should therefore be amended accordingly,
HAS ADOPTED THIS REGULATION:

## 1 

The Annexes to Delegated Regulation (EU) 2016/1238 are amended as follows:
(a) Part II of Annex IV is replaced by the text set out in Annex I to this Regulation;
(b) Part II of Annex V is replaced by the text set out in Annex II to this Regulation.

## 2 

This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.

## Signature

This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 15 November 2017.
For the Commission
The President
Jean-Claude Juncker

## Annex I 

‘ PART II
Compositional requirements and quality characteristics
Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:
Parameters
Content and quality characteristics
Fat
Minimum 82 %
Water
Maximum 16 %
Non-fat solids
Maximum 2 %
Fat acidity
Maximum 1,2 mmole/100 g fat
Peroxide value
Maximum 0,3 meq oxygen/1 000 g fat
Non-milk fat
Not detectable by triglyceride analysis
Sensory characteristics
At least four out of five points for appearance, flavour and consistency
’

## Annex II 

‘ PART II
Compositional requirements 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.
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/2018/149 (the official version)
Page: https://openlegislation.uk/eu-regulation-2018-149
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.