{
  "url": "https://openlegislation.uk/eu-regulation-2018-149/annex-II",
  "json_url": "https://openlegislation.uk/eu-regulation-2018-149/annex-II.json",
  "legislation": "eur/2018/149",
  "legislation_title": "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",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2018-149",
  "path": "annex/II",
  "kind": "annex",
  "number": "II",
  "heading": null,
  "text": "‘ PART II\nCompositional requirements and quality characteristics\n“Buttermilk” means the by-product of butter production obtained after churning of the cream and separation of the solid fat.\nThe 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.\n“Whey” means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes.\nWhen on-the-spot inspections are carried out.\nWhen ISO 8069 is applied.\nParameters\nContent and quality characteristics\nProtein\nMinimum 34,0 % of the non-fat dry matter\nFat\nMaximum 1,00 %\nWater\nMaximum 3,5 %\nTitratable acidity in ml of decinormal sodium hydroxide solution\nMaximum 19,5 ml\nLactates\nMaximum 150 mg/100 g\nPhosphatase test\nNegative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk\nInsolubility index\nMaximum 0,5 ml (24 °C)\nScorched particles\nMaximum 15,0 mg, i.e. disc B minimum\nMicro-organisms\nMaximum 40 000 CFU per gram\nButtermilk\nNone\nRennet whey\nNone\nAcid whey\nNone or maximum 150 mg/100 g\nTaste and smell\nClean\nAppearance\nWhite or slightly yellowish colour, free from impurities and coloured particles\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "“Buttermilk” means the by-product of butter production obtained after churning of the cream and separation of the solid fat."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "“Whey” means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "When on-the-spot inspections are carried out."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "When ISO 8069 is applied."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2018/149/annex/II",
    "retrieved_at": "2026-11-01T14:44:17.663749+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}