Annex I

United Kingdom

‘ 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

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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