# 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, Annex I

Extent: E+W+S+N.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
’

---
Source: https://www.legislation.gov.uk/eur/2018/149/annex/I (the official version)
Page: https://openlegislation.uk/eu-regulation-2018-149/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.