1 
 1. ------IND- 2015 0169 CZ - EN- ------ 20150420 --- --- PROJET 
D r a f t  
 
DECREE  
 
of ……………………….. 2015,  
 
laying down the requirements for milk and milk products, ice creams and edible fats and 
oils 
 
 
In accordance with §  18(1), (a), (b), (g) and (h) of Act No  110/1997 on foodstuffs and 
tobacco products and on amendments to certain related laws, as amended by Act No  119/2000, 
Act No  306/2000, Act No  146/2002, Act No  131/2003, Act No  274/2003, Act No  316/2004, Act 
No 120/2008 and Act No  139/2014 (hereinafter the “ Act”), the Ministry of Agriculture lays down 
the following:  
 
 
§ 1 
Subject matter  
 
This Decree incorporates the relevant legislation of the European Union1, follows on from 
directly applicable legislation of the European Union2, and lays down  
a) the method of labelling foodstuffs, which follows from their classification by type, group 
or subgroup and their composition;  
b) the types of foodstuffs with classification into groups and subgroups;  
c) the quality requirements, technological requirements, quality requirement s relating to their 
name and the permissible negative weight and volume deviations for packaging for each 
type of foodstuffs;  
                                                           
1 Council Directive 83/417/EEC of 25  July 1983 on the approximation of the laws of the Member States relating to 
certain lactoproteins (caseins and caseinates) intended for human  consumption.  
Council Directive 2001/114/EC of 20  December  2001 relating to certain partly or wholly dehydrated preserved milk 
for human consumption . 
Council Directive 2007/61/EC of 26  September  2007 amending Directive 2001/114/EC relating to certain partl y or 
wholly dehydrated preserved milk for human consumption.  
2 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 R egulations (EEC) No  922/72, 
(EEC) No  234/79, (EC) No  1037/2001 and (EC) No  1234/2007.  
Regulation (EU) No  1169/2011 of the European Parliament and of the Council on the provision of food information 
to consumers amending Regulations (EC) No  1924/2006 and (E C) No  1925/2006 of the European Parliament and of 
the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission 
Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Dire ctives 
2002/67/EC and 2008/5/EC, and Commission Regulation (EC) No  608/2004.  
Regulation (EC) No  853/2004 of the European Parliament and of the Council of 29  April  2004 laying down specific 
hygiene rules for food of animal origin.  2 
 d) for each type of foodstuffs referred to in this Decree  
1. the temperature regimes for storing or freezing foodstuffs;  
2. methods o f storing and handling foodstuffs when being placed on the market;  
3. special transport requirements;  
4. minimum technical requirements.  
 
 
PART ONE  
MILK AND MILK PRODUCTS  
 
§ 2 
Basic definitions  
 
For the purposes of this Decree, the following definitions sh all apply  
a) milk means milk as defined in the regulation on the common organisation of the markets 
in agricultural products3 complying with the requirements of legislation concerning 
veterinary and public health requirements for animal products and legislati on of the 
European Union governing hygiene rules for food of animal origin4 and treated in 
accordance with legislation governing veterinary and hygiene requirements for animal 
products3 and in accordance with the regulation laying down specific hygiene rul es for 
food of animal origin5; 
b) cream means a liquid milk product treated in accordance with legislation governing 
veterinary and hygiene requirements for animal products3 and in accordance with the 
regulation laying down specific hygiene rules for food of animal origin5 with a fat content 
of not less than 10  % by weight, in the form of an emulsion (milkfat in plasma) obtained 
by physical separation from milk;  
c) fermented or acidified milk product means the milk product obtained by fermenting milk, 
cream, butt ermilk, whey or their mixtures using micro -organisms referred to in Annex  1 
to this Decree, which is not heat -treated after the fermentation process;  
d) yoghurt means a fermented milk product obtained by fermenting milk, cream, buttermilk 
or their mixtures us ing micro -organisms referred to in Annex  1 to this Decree whose dry 
matter content may only be increased by adding a milk protein or dehydrated or 
condensed milk, or by removing the whey, and which is not heat -treated after the 
fermentation process;  
e) conden sed milk or condensed cream means the milk product, sweetened or unsweetened, 
obtained by partially evaporating the water from cream or whole milk, skimmed or partly 
skimmed milk or from a mixture of these products, which may have an admixture of 
                                                           
3 Act No  166/1999 on veter inary care and on amendments to certain related laws (Veterinary Act), as amended.  
Decree No  289/2007 on the veterinary and hygiene requirements for animal products not stipulated by the directly 
applicable regulations of the European Communities, as amend ed by Decree No  61/2009 . 
Decree No  128/2009 on the adaptation of veterinary and hygiene requirements for some food business operators 
handling animal products . 
4 Regulation (EC) No  852/2004 of the European Parliament and of the Council of 29  April  2004 on the hygiene of 
foodstuffs . 
Regulation (EC) No  853/2004 of the European Parliament and of the Council.  
5 Regulation (EC) No  853/2004 of the European Parliament and of the Council.  3 
 cream or of dehydrated milk or both, where the addition of dehydrated milk in the 
finished product may not exceed 25  % of the total dry matter content;  
f) dehydrated milk or dehydrated cream means the powder milk product obtained by drying 
whole milk, skimmed or partl y skimmed milk or cream or their mixture, with a water 
content of not more than 5  % by weight;  
g) cheese means the milk product produced by precipitation of milk proteins from milk by 
the action of rennet or other suitable coagulating agents, separation of th e whey content 
and subsequent fermentation;  
h) whey means the milk product which is a by -product of the production of cheese, including 
curds and edible caseins;  
i) curd means unripened cheese obtained by precipitation using acids or in which 
precipitation by ac ids prevails over precipitation by rennet;  
j) butter means the milk product as defined in the regulation on the common organisation of 
the markets in agricultural products2; 
k) buttermilk means a milk product which is a by -product of the production of butter;  
l) butter concentrate means a milk product with a total milkfat content exceeding 90  % by 
weight, which has been obtained from milk, cream or butter;  
m) butterfat means anhydrous milkfat with a milkfat content of more than 99.3  % by weight, 
which has been obtained  from milk, cream or butter;  
n) traditional dairy spread means a milk product made from acidified cream, with an 
admixture of dehydrated milk, which may be enriched with whey powder or buttermilk 
powder, with a milkfat content of not less than 31  % by weight and not more than 36  % 
by weight of milkfat and with a dry matter content of not less than 42  % by weight, which 
is produced using traditional technology by means of high -pressure homogenisation of the 
cream mixture, subsequent fermentation of the mixture and thermisation and, finally, 
homogenisation before filling into packaging,  
o) milk protein product means the dried milk product obtained by separating proteins from 
milk or whey,  
p) edible casein means the principal protein constituent of milk, insoluble in wa ter and 
obtained from skimmed milk by precipitation using technological adjuvants, washed and 
dried, without prejudice to the possibility of prior use of ion exchange or concentration 
processes, and complying with the requirements set out in Annex  2 to thi s Decree;  
q) edible caseinate means the dried milk protein product obtained by neutralising the edible 
acid casein using food grade agents and complying with the requirements set out in 
Annex  3 to this Decree;  
r) milk retentate means the product obtained by conc entrating milk proteins by ultra 
filtration of milk, partly skimmed milk, or skimmed milk;  
s) milk permeate means the product obtained by removing milk proteins and milkfat from 
milk, partly skimmed milk, or skimmed milk by ultra filtration;  
t) lactose means a n atural constituent of milk normally obtained from whey with an 
anhydrous lactose content of not less than 99.0  % by weight on a dry basis;  it may be 
anhydrous or contain one molecule of water of crystallisation or be a mixture of both 
forms;  
u) heat treatment  means the technological process as defined in the regulation laying down 
specific hygiene rules for food of animal origin5;  
v) thermisation means the heat treatment of milk products up to a temperature of 80  °C after 4 
 completing the fermentation process and b efore packaging in order to suppress or stop the 
activity of the lactic microflora present;  
w) ultra heat treatment (UHT) means the heat treatment of milk or milk products as defined 
in the regulation laying down specific hygiene rules for food of animal orig in5; 
x) sterilisation of milk and milk products means the heat treatment of milk or milk products 
by indirectly heating them in hermetically sealed containers to a temperature above 
100 °C for a period ensuring that the requirement for microbiological safety under the 
regulation laying down specific hygiene rules for food of animal origin5 is complied with 
without damaging the seal, and  
y) average quantity means the weight of food without the packaging, taking into account 
negative weight deviations.  
 
 
§ 3 
Classi fication by type, group and subgroup  
 
The classification of milk and milk products by types, groups and subgroups is provided 
in Annex  4 to this Decree.  
 
 
§ 4 
Labelling  
 
 (1) The name of a milk product subjected at the end of the production process to the 
treatment referred to in §  2(u) to (x) shall by accompanied by a description of the nature of the 
heat treatment in accordance with the regulation laying down specific hygiene rules for food of 
animal origin5. 
 
(2) The indication of the net quantity of sem i-solid or semi -liquid products falling under 
the product type or group of “liquid cream”, “concentrated cream”, “condensed milk” and 
“acidified or fermented milk products” according to the classification referred to in Annex  4 to 
this Decree, except the “ yoghurt” group, shall be provided in units of weight or volume.  
 
(3) The negative weight deviations for milk and milk products are set out in Annex  5 to 
this Decree.  
 
 
Milk and cream  
 
§ 5 
 
(1) Milk and cream shall bear an indication of  
a) the name of the type  and group;  
b) the name of the subgroup according to fat content, which is set out for each product in the 
regulation on the common organisation of the markets in agricultural products2 or in 
Table  1 of Annex  6 to this Decree, and  5 
 c) fat content.  
 
(2) Liquid cow 's milk or liquid cream of cow's milk shall be designated as milk or cream, 
respectively.  
 
(3) In the case of liquid milk and liquid cream, the method of heat treatment shall be 
indicated in accordance with the regulation laying down specific hygiene rules  for food of animal 
origin5. 
 
(4) Only liquid milk or liquid cream which has not been subjected to treatment at a 
temperature exceeding 125  °C may be designated as “fresh”.  
 
(5) Only liquid milk or liquid cream whose shelf life has been extended through ul tra heat 
treatment or sterilisation may be designated as “shelf -stable milk” or “shelf -stable cream”.  
 
 
§ 6 
 
(1) The designation “milk drink” may only be used for liquid milk products with a milk or 
whey content of more than 50  % by weight.  The name of fla voured liquid milk products shall be 
accompanied by an indication of the type of the flavouring ingredient or food flavouring 
information, in accordance with the Decree on certain methods of the labelling of foodstuffs.  
 
(2) The adjective “milk” may only b e used in the designation of milk products with a milk 
or milk product content of not less than 50  % by weight.  
 
(3) Only products from high -fat cream without the addition of sugar may be designated as 
“cream products from high -fat cream”.  In addition, fat  content and dry matter content in per cent 
by weight shall be indicated on such products.  
 
(4) Products from curd, milk or cream with the addition of sugar and a fat content of not 
less than 30  % by weight on a dry basis shall be designated as “cream prod ucts”.  In addition, fat 
content on a dry basis and dry matter content in per cent by weight shall be indicated on such 
products.  
 
 
Condensed and dried milk products  
 
§ 7 
 
(1) Only extra white sugar, white sugar or semi -white sugar, as defined in the Decree  on 
the requirements for natural sweeteners, honey, confection s, cocoa powder and cocoa mixtures 6 
 with sugar, chocolate, and chocolate sweets6 may be used as a source of sucrose for sweetened 
condensed milk products.  
 
(2) When producing condensed sweetened milk products, it is allowed to add lactose in a 
quantity of not more than 0.03  % by weight of the total weight of the product.  
 
(3) The addition of sucrose to condensed sweetened milk products shall correspond to the 
sugar ratio of 60.5 to 64.5 as given b y the formula:  
 
% of sucrose x 100  
sugar ratio = ------------------------------  
% of sucrose + % of water  
 
(4) The preservation of condensed unsweetened milk products may only be achieved by 
heat treatment in accordance with the regulation laying down spec ific hygiene rules for food of 
animal origin5. 
 
(5) The preservation of condensed sweetened milk products may only be achieved by 
adding sucrose in accordance with paragraph  1. 
 
 
§ 8 
 
(1) The preservation of dried milk products may only be achieved through  the process of 
dehydration.  
 
(2) In the case of condensed milk products and dried milk products, it is permitted to add 
vitamins and minerals referred to in the regulation on the addition of vitamins and minerals and 
of certain other substances to foods7. 
 
(3) Without prejudice to the compositional requirements, the protein content of milk in 
condensed milk and dehydrated milk may be adjusted to a minimum content of 34  % by weight 
expressed on non -fat dry matter basis, by the addition or withdrawal of milk  constituents in such 
a way as not to alter the whey protein to casein ratio of the milk being adjusted.  Milk permeate, 
milk retentate or lactose may be used for this adjustment.  
 
 
§ 9 
 
(1) The non -fat dry matter content in per cent by weight shall be indi cated in the name of 
condensed milk products in accordance with Table  2 of Annex  6 to this Decree.  
                                                           
6 Decree No  76/2003 laying down the requirements for natural sweeteners, hone y, confection s, cocoa powder and 
cocoa mixtures with sugar, chocolate, and chocolate sweets, as amended by Decree No  43/2005 . 
7 Regulation (EC) No  1925/2006 of the European Parliament and of the Council of 20  December  2006 on the 
addition of vitamins and m inerals and of certain other substances to foods  7 
  
(2) Fat content in per cent by weight shall be indicated in the name of condensed milk 
products, except sweetened and unsweetened condensed skimmed milk, in  accordance with 
Table  2 of Annex  6 to this Decree.  
 
(3) Fat content in per cent by weight shall be indicated in the name of dried milk products, 
except dried skimmed milk, in accordance with Table  3 of Annex  6 to this Decree.  
 
(4) In the case of dehydrate d milk and dehydrated cream in packaging intended for the 
final consumer, the recommended method of dilution or method of reconstitution, including fat 
content information in per cent by weight of the product thus modified, shall be indicated.  
 
(5) Where a  condensed milk product or dried milk product weighing less than 20  g is 
packaged in combination packaging8, it is possible to indicate the information on the combination 
packaging only, except the indication of the product type.  
 
(6) The labelling of drie d milk products, except products intended for special nutrition9, 
intended for final consumers shall indicate that the product is “not intended for the nutrition of 
infants under 12 months”.  
 
 
§ 10 
 
(1) Milk protein products shall be made from raw material s that have been subjected to 
heat treatment in accordance with the regulation laying down specific hygiene rules for food of 
animal origin5. 
 
(2) When producing edible acid casein, it is possible to use lactic acid, hydrochloric acid, 
sulphuric acid, citr ic acid, acetic acid, ortho -phosphoric acid, whey or micro -organisms used for 
milk acidification as technological adjuvants, and bacterial cultures, provided that they comply 
with the requirements under the regulations on food additives and enzymes10. 
 
(3) When producing edible rennet casein, only such rennet or other milk -coagulating 
enzymes may be used as technological adjuvants and bacterial cultures that comply with the 
requirements under the regulations on food additives and enzymes10. 
 
(4) When produci ng edible caseinate, only such hydroxides, carbonates, phosphates and 
such sodium, potassium, calcium, ammonium or magnesium citrates may be used as a 
neutralising and buffering agent that comply with the requirements of the regulations on food 
                                                           
8 Act No  477/2001 on packaging and on amendments to certain laws (Packaging Act), as amended . 
9 Decree No  54/2004 on foodstuffs intended for special nutrition and the method of their use, as amended.  
10 Regul ation (EC) No  1333/2008 of the European Parliament and of the Council of 16  December  2008 on food 
additives . 
Regulation (EC) No  1332/2008 of the European Parliament and of the Council of 16  December  2008 on food 
enzymes and amending Council Directive 83/41 7/EEC, Council Regulation (EC) No  1493/1999, Directive 
2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No  258/97 . 8 
 additives a nd enzymes10. 
 
 
§ 11 
 
(1) Without prejudice to the labelling requirements referred to in the regulation on the 
provision of information on foodstuffs to consumers11, protein milk products shall be labelled  on 
the packaging not intended for the final consume r with  
a) the name of the type or group and the name of the subgroup as per the requirements set 
out in Annex  2 to this Decree;in the case of edible caseinates, specification according to 
the cation shall be provided;  
b) the net quantity in kilograms or grams;  
c) the name or business name and address of the food business operator placing the foodstuff 
on the market;  
d) in the case of products imported from third countries, the name of the country of origin, 
and 
e) the date of manufacture or some marking by which the batch  can be identified.  
 
(2) Protein milk products placed on the market as mixtures shall also be labelled on the 
packaging not intended for the final consumer with  
a) the words “mixture of…” followed by the names of the ingredients in accordance with the 
regulat ion on the provision of information on foodstuffs to consumers11; 
b) in the case of edible caseinates, the specification according to the cation, and  
c) in the case of milk protein from whey and mixtures of caseinates, the protein content in 
per cent by weight.  
 
(3) It is possible to provide the information referred to in paragraph  1(b)to (d) and 
information referred to in paragraph  2(c) only in the documentation accompanying the product.  
 
 
Acidified or fermented milk products  
 
§ 12 
 
(1) The different groups of m ilk products and types of milk acidification micro -organisms 
for the production of fermented milk products shall meet the requirements set out in the 
regulation on the common organisation of the markets in agricultural products2, in Annex  1 to 
this Decree and Table  4 of Annex  6 to this Decree.  The physical, chemical and microbiological 
requirements apply to the basic types of products without flavouring additives.  
 
(2) Flavoured fermented milk products may contain no more than 30  % by weight of 
flavouring i ngredients.  
 
(3) Acidified or fermented milk products shall bear an indication of  
                                                           
11 Regulation (EU) No  1169/2011 of the European Parliament and of the Council . 9 
 a) the name of the type, group and subgroup as per the requirements set out in Annex  5 and 
Table  4 of Annex  6 to this Decree;  
b) fat content, and  
c) the flavouring ingredient used.  
 
(4) All types of yoghurt without the addition of a flavouring ingredient may bear the 
indication white yoghurt.  
 
(5) Yoghurts whose dry matter content has been increased by removing the whey and 
which contain at least 5.6  % milk proteins that were not added  intentionally in concentrated form 
shall bear the indication “Greek yoghurt”.  
 
(6) Yoghurts which contain at least 5.6  % proteins, which was achieved intentionally by 
adding concentrated protein milk components before starting the fermentation process, sh all bear 
the indication “Greek -type yoghurt” or “Greek -style yoghurt”.  
 
 
§ 13 
 
(1) The adjective “yoghurt” may only be used for milk products with a yoghurt content of 
not less than 50  % by weight of the product.  
 
(2) Milk products heat -treated after the f ermentation process and milk products enriched 
through the addition of micro -organisms as referred to in Annex  1 to this Decree shall bear an 
indication of  
a) the name of the type;  
b) fat content, and  
c) the flavouring ingredient used.  
 
 
Cheese and curd  
 
§ 14 
 
(1) Cheese shall bear an indication of  
a) the name of the type;the name of the group shall also be indicated for processed cheese, 
processed cheese products and whey cheese;  
b) the name of the subgroup shall be indicated for the group of natural cheeses, provided th at 
they meet the requirements set out in Tables  5, 6 and 7 of Annex  6 to this Decree;  
c) fat content in the dry matter;  
d) dry matter content;  
e) the flavouring ingredient used, and  
f) if the lactose content of processed cheese is more than 5  %, the indication “proces sed 
cheese product” shall be given.  
 
(2) Unripened cheese, including thermised unripened cheese, may bear the indication 10 
 “fresh cheese”.  
 
(3) Where other biochemical and physical processes continued after fermentation, the 
cheese shall bear the indication “ripened cheese”.  
 
(4) Cheese that has been heat -treated while adding emulsifying salts shall bear the 
indication “processed cheese”.  
 
(5) Cheese treated after fermentation by steaming using hot water, hot steam, or hot milk 
or cream shall bear the indicat ion “steamed cheese”.  
 
(6) Milk products obtained by precipitation of whey or a mixture of whey with milk shall 
bear the indication “whey cheese”.  
 
§ 15 
 
(1) The adjective “cheese” may only be used for milk products that contain at least 50  % 
cheese by wei ght of the product.  
 
(2) For compound products made from cheese, the indication “cheesecake”, “cheese 
dessert”, “cheese roulade”, and “processed salami cheese” may be used.  
 
(3) Curd shall bear the indication of  
a) the name of the type, group or subgroup as p er the requirements set out in Table  8 of 
Annex  6 to this Decree;  
b) fat content in the dry matter;  
c) dry matter content, and  
d) the flavouring ingredient used.  
 
(4) The permissible deviation from the indication of dry matter content for ripened cheese 
shall be mi nus 1  % by weight from the value indicated on the packaging.  Higher dry matter 
content of cheese and curd is not a defect.  Permissible technological tolerances in respect of fat 
content in dry matter for natural cheeses shall be less than plus 5  % by weigh t; for processed 
cheese and curd, the fat content difference from that indicated on the packaging shall not exceed 
plus 4  % by weight.  Negative technological deviations shall be impermissible.  
 
 
§ 16 
Butter and milkfat  
 
(1) The indication “fresh butter” ma y only be used for butter within 20 days from the date 
of production.  
 
(2) Butter stored at temperatures of minus 18  °C or below for a period of not more than 24 
months from the date of production shall bear the indication “table butter”.  
 11 
 (3) The use -by date for table butter in consumer packaging shall be 20 days from the date 
of removal from the cold store.  The date of production shall be indicated on the consumer 
packaging by the producer, the date of removal from the cold store shall be indicated by the  
distributor and the use -by date shall be indicated by the seller.  
 
(4) Traditional dairy spread shall bear an indication of  
a) dry matter content, and  
b) the flavouring ingredient used.  
 
(5) Where edible salt has been added to products of the type of milkfat co ncentrates and 
traditional dairy spread, the salt content in per cent by weight shall be indicated.  
 
(6) Fat content of milkfat concentrates shall be indicated in whole per cent by weight.  
 
 
§ 17 
Placing milk and milk products on the market  
 
Milk and milk products shall be stored, transported and placed on the market at a 
temperature between 2  °C and 8  °C, except milk, cream and milk products subjected to ultra heat 
treatment (UHT) or sterilisation, condensed milk, dehydrated milk and protein milk products,  
processed cheese, processed cheese products and other processed products, which shall be stored, 
transported and placed on the market at temperatures specified by the manufacturer.  
 
 
PART TWO  
ICE CREAMS  
 
§ 18 
Basic definitions  
 
For the purposes of this De cree, the following definitions shall apply  
a) ice cream means a product obtained by freezing a mixture prepared, depending on the ice 
cream group, in particular from water, milk, cream, fat, sugar and other ingredients of 
solid or paste -like consistency, whi ch is placed on the market and intended for final 
consumption in frozen state;  
b) freezing means the technological process of preservation of products by quickly reducing 
the temperature to minus 18  °C or below, in accordance with the Decree on the 
requiremen ts relating to some frozen foodstuffs12; 
c) creamy and milky ice creams mean ice creams produced by freezing a foamy mixture 
prepared from dairy raw materials, in particular cream, milkfat, butter, milk and 
dehydrated milk, sugars or sweeteners, with the addit ion of other ingredients and 
flavouring additives, except vegetable fat; 
d) ice creams with vegetable fat mean ice creams produced by freezing a foamy mixture 
                                                           
12 Decree No 366/2005 concerning the requirements r elating to some frozen foodstuffs . 12 
 prepared from milk or other dairy raw materials, water, vegetable fats, sugars or 
sweeteners, with t he addition of other ingredients and flavouring additives;  
e) watery ice creams mean ice creams produced by freezing a mixture prepared from water 
and sugars or sweeteners, with the addition of other ingredients and flavouring additives;  
f) sorbet means a frozen  product obtained by freezing a mixture made from water and 
sugars, with the addition of fruit, which may include wine or aromatised wine or alcohol, 
and with the addition of other ingredients and flavouring additives;  
g) ice cream mixtures mean intermediate or semi -finished products in liquid, concentrated or 
powder form intended for the production of ice cream;  
h) ice cream powder mixture means an intermediate or semi -finished powder product 
containing a maximum of 4  % of water, and  
i) average quantity means the w eight of food without the packaging, taking into account 
negative weight deviations as set out in Annex  7 to this Decree.  
 
 
§ 19 
Classification into groups and subgroups  
 
The classification of ice creams by type, group and subgroup is provided in Annex  8 to 
this Decree.  
 
 
§ 20 
Labelling  
 
(1) Ice creams shall bear an indication of the name of the type, group and subgroup.  
 
(2) Fruit ice creams shall bear an indication of the type and subgroup name if the fruit 
component has been replaced by dry nuts as refer red to in §  21(5).  
 
(3) Ice cream in packaging may also be designated as ‘zmrzlina’.  
 
 
Quality requirements  
 
§ 21 
 
(1) The name of ice cream may include  
a) the adjective chocolate, if it contains at least 3.0  % cocoa by weight;  
b) the adjective cocoa, if it cont ains at least 1.5  % cocoa by weight;  
c) the names of the types of dry nuts used, if the content of these fruits or their pastes is at 
least 1.0  % by weight, except fruit ice creams and sorbet ice creams, or  
d) a term indicating the name of the type of fruit used . 
 
(2) The adjective “milk” in the name of milky ice creams may be replaced by the name of 
the milk product used as an ingredient in its production, such as yoghurt or curd.  13 
  
(3) In the case of products with an alcoholic component, this component must be 
indicated in the name of the product and their alcohol content must not exceed 3.0  % by weight.  
 
 
§ 22 
 
(1) The physical and chemical requirements for the quality of ice creams are provided in 
Annex  9 to this Decree.  
 
(2) The consistency of ice creams must be soft, smooth, creamy, without lumps, larger 
crystals or large air bubbles;  the product may contain visible particles in uncomminuted form of 
the added flavouring ingredients.  
 
(3) Milky ice creams and creamy ice creams may not contain any intentionally added fat 
and proteins other than milkfat and milk proteins.  
 
(4) Fruit, fruit pulp, fruit juice or other fresh fruit products or fruit products preserved 
using an appropriate technological procedure may be used as the fruit ingredient.  
 
(5) The fruit ingr edient of fruit ice creams and sorbet ice creams may be replaced by dry 
nuts or dry nut pastes.  
 
(6) Watery ice creams and sorbet ice creams may not contain any intentionally added fat.  
 
 
§ 23 
 
(1) The fruit ingredient content may be reduced to a maximum o f 10 % by weight in the 
case of fruit ice creams and to a maximum of 15  % by weight in the case of sorbet ice creams if 
the ingredient is a citrus fruit or other fruits or their mixtures for which the total acidity of juices 
expressed as citric acid exceed s 2.5  % by weight.  
 
(2) The fruit ingredient content may be reduced to a maximum of 10  % by weight in the 
case of fruit ice creams and to a maximum of 15  % by weight in the case of sorbet ice creams if 
the ingredient is an exotic fruit with a pronounced ar oma and taste and thick consistency, such as 
pineapple, banana, kiwi, mango, avocado, lychee or passionfruit.  
 
(3) The dry nut fruit or dry nut paste content of sorbet ice creams may be reduced for 
technological reasons to a maximum of 5  % by weight.  
 
 
Placing on the market  
 
§ 24 
 14 
 (1) Ice creams intended for the final consumer may only be marketed in packaging.  
 
(2) Ice cream shall be transported in a means of transport which allow s it to be kept at the 
temperature of ice cream, minus 18  °C or below.  During  transport, the temperature of the product 
may increase for a short period to no more than minus 15  °C. The means of transport shall be 
equipped with a device for the recording of air temperature approved under  the act on 
metrology13. The temperature record ings shall be stamped with the date when they were taken 
and retained for a period of not less than one year;  if the minimum shelf life of the product is 
longer than one year, the records shall be retained until the date of minimum durability.  
 
(3) It is n ot required to equip with the device for the recording of air temperature referred 
to in paragraph  2 means of transport used for delivering ice creams to retail stores, mass caterers 
or households, nevertheless, the distance must not exceed 200  km;in such a case, the means of 
transport shall be equipped with a thermometer placed in a visible location.  
 
(4) Ice creams shall be stored in a cold store at an air temperature of minus 18 °C or 
below.  The temperature in the cold store, except stores smaller than 1 0 m3, shall be measured 
using a suitable device for the recording of temperatures.  In cold stores with freezer space of less 
than 10  m3, it will be sufficient to measure the temperature using at least one easily visible 
thermometer measuring the temperatur e in the warmest spot of the store.  The temperature records 
shall be stamped with the date when they were taken and retained for a period of not less than one 
year;  If the minimum shelf life of the ice cream being stored is more than one year, the records 
shall be retained until the date of minimum durability.  
 
 
§ 25 
 
(1) When offered for sale, ice creams shall be stored at a temperature of minus 18  °C or 
below in display cabinets and freezing equipment capable of maintaining their temperature and 
equipped with an indicator of the air temperature placed in a visible location.  In open retail 
cabinets, the temperature shall be measured at the point of air return side, at the level of the mark 
of the maximum load line.  
 
(2) The temperature throughout the ice cr eam may not exceed minus 18  °C during the 
period of storage.  
 
(3) It is not allowed to refreeze thawed products and place them on the market.  
 
 
PART THREE  
EDIBLE FATS AND OILS  
 
§ 26 
Basic definitions  
                                                           
13 Act No  505/1990 on metrology, as amended . 15 
  
For the purposes of this Decree, the following definiti ons shall apply  
a) edible fat or oil means a mixture of mixed triglycerides, which are, depending on the 
proportional representation of fatty acids, present in triglycerol in liquid or solid state 
under normal conditions;  
b) vegetable fat or oil means edible fat  and oil obtained from the seeds, fruit or kernels of the 
fruit of oil plants;  
c) animal fat or oil means edible fat and oil obtained from edible fatty tissues of animals 
under the conditions laid down in the veterinary act14 and the regulation laying down 
specific hygiene rules for food of animal origin5; 
d) hydrogenated fat means edible fat obtained by hydrogenating vegetable and animal fats 
and oils or their mixtures;  
e) re-esterified fat means edible fat obtained by re -esterifying vegetable or animal fats and 
oils or their mixtures, including hydrogenated fats; 
f) cooking fat means edible fat that has been subject to the hydrogenation or re -esterification 
process, or a combination of these processes, or a mixture of hydrogenated fats and edible 
fats and oils, or mixt ures of edible plant and animal oils and fats; 
g) spreadable fat means edible fat or a mixture of hydrogenated and/or re -esterified fats, 
complying with the requirements set out in the regulation on the common organisation of 
the markets in agricultural produ cts2; 
h) mixed spreadable fat means edible fat as defined in the regulation on the common 
organisation of the markets in agricultural products2; 
i) liquid emulsified fat means edible fat or a mixture of hydrogenated or re -esterified fats or 
a mixture of hydrogen ated and re -esterified fats with edible oils and fats in the form of an 
emulsion of water and fat with a fat content between 10  % to 90  % by weight, which is 
liquid at the temperature of 20  °C; 
j) concentrated fat means fat with a total fat content exceeding 90 % by weight, but not 
exceeding 99 .5 % by weight;  
k) cold pressed oil means oil obtained using solely mechanical procedures of extraction or 
pressing without heating that do not modify the nature of the oil and for the cleaning of 
which only water washing, sedimentation, filtration or centrifugation is used,  
l) average quantity means the weight of food without the packaging, taking into account 
negative weight deviations as set out in Annex  10 to this Decree.  
 
 
§ 27 
Classification by type, group and subgroup  
 
The classification of edible fats and oils by type, group and subgroup is provided in 
Annex  11 to this Decree.  
 
 
§ 28 
Quality and labelling requirements  
                                                           
14 Act No  166/1999 on veterinary care and on amendments to certain related laws (Veterinary Act), as amended . 16 
  
(1) The quality and labelling requirements for spreadable fats and olive oils are set out in 
the direct ly applicable legislation of the European Union15. 
 
(2) Edible fats and edible oils shall bear an indication of the name of the type, group and 
subgroup in accordance with Table  1 of Annex  11 to this Decree.  This shall not apply to 
spreadable fats and mixed  spreadable fats, which shall bear an indication in accordance with the 
regulation on the common organisation of the markets in agricultural products2. 
 
 
§ 29 
Placing on the market  
 
(1) Edible fats and oils shall be stored and transported so that they are protected from 
direct sunlight.  
 
(2) The storage and transport temperatures shall not exceed  
a) 20 °C, in the case of vegetable fats and oils,  
b) 15 °C, in the case of animal fats and oils, spreadable fats, mixed spreadable fats and liquid 
emulsified fats, or  
c) 20 °C, in the case of hydrogenated and cooking fats.  
 
(3) Edible vegetable and animal fats and oils and products therefrom intended for the final 
consumer may only be placed on the market in packaging.  
 
(4) Olive oil shall be placed on the market in accordan ce with directly applicable 
legislation of the European Union16. 
 
 
§ 30 
Transitional provisions  
 
(1) Foodstuffs produced and placed on the market before the date of entry into force of 
this Decree shall be considered in accordance with Decree No  77/2003, as  last amended before 
the entry into force of this Decree.  
 
(2) Foodstuffs produced and placed on the market in accordance with Decree No  77/2003, 
                                                           
15 Regulation (EU) No  1308/2013 of the European Parliament and of the  Council  
Regulation (EU) No  1169/2011 of the European Parliament and of the Council.  
16 For example, Regulation (EU) No  1308/2013 of the European Parliament and of the Council, Commission 
Regulation (EEC) No°2568/91 of 11  July 1991 on the characteristics of  olive oil and olive -residue oil and on the 
relevant methods of analysis, Commission Implementing Regulation (EU) No  29/2012 of 13  January  2012 on 
marketing standards for olive oil.  
Commission Regulation (EEC) No  2568/91 of 11  July 1991 on the characterist ics of olive oil and olive -residue oil 
and on the relevant methods of analysis . 
Commission Implementing Regulation (EU) No  29/2012 of 13  January  2012 on marketing standards for olive oil . 17 
 as last amended before the entry into force of this Decree, may be sold until stocks are exhausted.  
 
 
Final pr ovisions  
 
§ 31 
 
The following are repealed:  
 
1. Decree No  77/2003 laying down the requirements for milk and milk products, ice 
creams and edible fats and oils.  
2. Decree No  124/2004 amending Decree No  77/2003 laying down the requirements for 
milk and milk produc ts, ice creams and edible fats and oils.  
3. Decree No  78/2005 amending Decree No  77/2003 laying down the requirements for 
milk and milk products, ice creams and edible fats and oils, as amended by Decree 
No 124/2004.  
4. Decree No  370/2008 amending Decree No  77/2003 laying down the requirements for 
milk and milk products, ice creams and edible fats and oils, as amended.  
5. Decree No  336/2013 amending Decree No  77/2003 laying down the requirements for 
milk and milk products, ice creams and edible fats and oils, as ame nded.  
 
 
§ 32 
 
This Decree was notified in accordance with Directive 98/34/EC of the European 
Parliament and of the Council of 22  June 1998 laying down a procedure for the provision of 
information in the field of technical standards and regulations and of r ules on Information Society 
services, as amended.  
 
 
 
§ 33 
Entry into force  
 
 
The Decree shall enter into force on  
 
 
 
 
Minister:  18 
 Annex  1 to Decree No  …/2015  
 
 
Microbiological requirements for individual milk products and types of live lactic acid 
micro -orga nisms in fermented milk products  
 
Type of product   Micro -organisms used   Lactic microflora in 
1 g of the product   
Fermented or acidified milk 
products not listed below, for 
example, fermented milk, 
cream starter, fermented 
buttermilk, acidified cream, 
fermented milk drinks  mono - or mixed cultures of lactic acid bacteria   106 
Acidophilus milk  Lactobacillus acidophilus and other mesophilic or 
thermophilic cultures of lactic acid bacteria  106 of Lactobacillus 
acidophilus  
Yoghurts, including yoghurt 
milk protosymbiotic mixture of Streptococcus salivarius subsp. 
thermophilus and Lactobacillus delbrueckii subsp. 
bulgaricus   107 
Kephir  starter prepared from kephir grains or a kephir culture 
whose microflora consists of lactose -fermenting yeasts 
Kluyveromyces ma rxianus and lactose non -fermenting 
yeasts Sacharomyces unisporus, Sacharomyces cerevisiae, 
Sacharomyces exignus, as well as Leuconostoc, 
Lactococcus and Aerobacter, growing in one colony  106 of lactic acid 
bacteria and 104 of 
yeasts  
Kephir milk   starter c onsisting of yeast cultures of the genus 
Kluyveromyces, Torulopsis or Candida valida mesofilic 
and thermophilic cultures of lactic acid bacteria in 
symbiosis  106 of lactic acid 
bacteria and 102 of 
yeasts  
Fermented milk product with 
a bifidus culture  Bifid obacterium sp. in combination with mesophilic and 
thermophilic cultures of lactic acid bacteria  106 of bifidobacteria  
 
Note:  In the case of yoghurt products, strains producing lactic acid and helping to emphasise the specific taste or 
texture characterist ics of the product may be added in addition to the basic yoghurt culture.  Nevertheless, the optimal 
ratio of the two basic strains of the yoghurt culture must be maintained.  19 
 Annex  2 to Decree No  …/2015  
 
 
Physical and chemical requirements for the quality o f edible casein  
 
 
 Rennet (in % by weight)  Acid (in % by weight)  
Moisture content  less than 10.0, inclusive  less than 10.0, inclusive  
Protein content in dry matter  
of which casein content  more than 84.0, inclusive  
more than 95.0, inclusive  more than 90.0 , inclusive  
more than 95.0, inclusive  
Fat content in dry matter  less than 2.0, inclusive  less than 2.25, inclusive  
Anhydrous lactose content  less than 1.0, inclusive  less than 1.0, inclusive  
Titratable acidity    less than 0.27  ml 1N of NaOH 
solution per  1 g, inclusive  
Ash content (including P2O5)  more than 7.5, inclusive  less than 2.5, inclusive  
Sediment content (scorched 
particles)  less than 22.5  mg in 25  g  less than 22.5  mg in 25  g  
Presence of foreign substances   absence in 25  g 
Maximum lead cont ent 1 mg/kg  
Smell  absence of extraneous odours  
Colour  white to creamy white  
Appearance  lumps breaking under slight pressure are permissible  
 20 
 Annex  3 to Decree No  …/2015  
 
Physical and chemical requirements for edible caseinate  
 
Edible caseinate  
 
 Casein ates (in % by weight)  
Moisture content  less than 8.0, inclusive  
Casein content calculated on the 
dried extract basis  more than 88.0, inclusive  
Fat content calculated on the dried 
extract basis  less than 2.0, inclusive  
Anhydrous lactose content  less tha n 1.0, inclusive  
pH value  6.0 to 8.0 
Sediment content (scorched 
particles)  less than 22.5  mg in 25  g  
Presence of foreign substances   absence in 25  g 
Maximum lead content  1 mg/kg  
Smell  very slight foreign aroma or odour  
Colour  white to creamy white  
Appearance  the presence of lumps that break under slight pressure is permissible  
Solubility   almost entirely soluble in distilled water, except for the calcium caseinate  
 21 
 Annex  4 to Decree No  …/2015  
 
 
Classification of milk and milk products by type, gro up and subgroup  
 
 
Type  Group  Subgroup  
Milk  liquid  skimmed  
partly or semi -skimmed  
non-standardised whole farmer's  
x % fat  
condensed  skimmed, sweetened or unsweetened partly or semi -
skimmed, sweetened or unsweetened whole, sweetened 
or unsweetened  
dried  skimmed  
partly or semi -skimmed  
whole  
Cream  liquid  whipping  
high-fat 
concentrated   
dried   
Acidified or 
fermented milk 
product  yoghurt  white  
creamy  
Greek  
Greek -type/style  
yoghurt milk   
acidophilus milk   
kephir   
kephir milk   
fermented milk or  cream starter    
acidified or fermented cream   
fermented buttermilk   
fermented milk product with a 
bifidus culture    
Milk products heat -
treated after the 
fermentation process    
Milk products 
enriched by the 
addition of a lactic 
culture    
Diary but ter and 
milkfat concentrates  butterfat or anhydrous milkfat   
butter concentrate    
fresh butter   
butter   
table butter   
Mixed milk product  spreadable milkfat (butter 
preparation)   
butter containing added spirit    
Curd  soft or defatted  
low-fat or fine 
semi -skimmed  
high-fat thermised  22 
 hard or intended for grating or 
shredding    
Cheese  natural  fresh  
 ripened  
mould -ripened  
ripened throughout  
with a surface mould  
with inside mould  
dual mould  
brine matured, white  
steamed   
 extra hard (for grating)  
hard 
semi -hard 
semi -soft 
soft 
processed  spreadable  
with a fracture  
processed cheese product   
whey   
Protein milk product  edible casein   acid 
rennet  
edible caseinate    
milk protein   
Other milk products    
 23 
 Annex  5 to Decree No  …/2015  
 
Permissibl e negative weight and volume deviations for milk and milk product packaging  
 
 
Product  Weight or volume of packaging  Permissible negative weight or 
volume deviation  
Liquid milk, liquid cream, acidified 
or fermented milk product, other 
milk products  up to 2 50 ml or 250  g - 5.0 % for each package  
up to 500  ml or 500  g - 3.0 % for each package  
up to 1  000 ml or 1  000 g  - 2.0 % for each package  
over 1  000 ml or 1  000 g - 1.5 % for each package  
Condensed milk products  up to 1  000 g - 3.0 % for each packa ge 
- 1.0 % for a package of 20  
over 1  000 g - 2.0 % for each package  
- 0.5 % for a package of 20  
Dried milk products  up to 250  g - 3.0 % for each package  
- 1.0 % for a package of 20  
Protein milk product  up to 1  000 g - 2.0 % for each package  
- 0.5 % fo r a package of 20   
over 1  000 g - 1.0 % for each package  
Cheese and curd  up to 125  g - 10.0 % for each package  
- 2.0 % for a package of 20  
up to 250  g - 5.0 % for each package  
- 1.0 % for a package of 20  
up to 500  g - 3.0 % for each package  
- 1.0 % for a package of 20  
over 500  g - 1.0 % for each package  
Cheese in brine after draining the 
brine  up to 125  g - 15.0 % for each package  
- 2.0 % for a package of 20  
up to 250  g - 10.0 % for each package  
- 2.0 % for a package of 20  
up to 500  g - 5.0 % for each package  
- 1.0 % for a package of 20   
over 500  g - 2.0 % for each package  
- 1.0 % for a package of 20   
Portioned and sliced cheese, 
portioned curd  up to 250  g - 7.0 % for each package  
- 2.0 % for a package of 20  
Diary butter, milkfat concentrat es 
and mixed milk products  up to 20  g - 10.0 % for each package  
- 2.0 % for a package of 20  
up to 250  g - 1.5 % for each package  
- 1.0 % for a package of 20   
over 250  g - 1.0 % for each package  
 24 
 Annex  6 to Decree No  …/2015  
 
Physical and chemical requi rements for individual milk products  
 
 
Table  1 - Liquid cream  
 
Type of product   Fat content (in % by weight, 
minimum)   
Cream  10.0 
Whipping cream  30.0 
High -fat cream   35.0 
 
Table  2 - Condensed milk products  
 
Condensed unsweetened milk products  
Type of p roduct   Fat content (in % by weight)   Milk solids (in % by 
weight, minimum)   Non-fat milk solids (in % 
by weight, minimum)   
Clotted unsweetened 
cream   minimum  15.0 26.5  11.5 
Condensed, 
unsweetened whole 
milk minimum  7.5 25.0  
Condensed, partly 
skimmed milk 
of which semi -skimmed   at least 1.0, less than 7.5  
 
 
4.0 – 4.5 20.0  17.5 
Condensed skimmed 
milk  maximum  1.0   
 
Condensed sweetened milk products  
Type of product   Fat content (in % by 
weight)   Milk solids (in % by 
weight, minimum)   Non-fat milk so lids (in 
% by weight, minimum)   
Clotted sweetened cream   minimum  16.0   14.0 
Condensed, sweetened whole 
milk minimum  8.0  28.0  
Condensed sweetened milk, 
partly skimmed  
of which semi -skimmed   at least  1.0, less than 8.0  
 
4.0–4.5 24.0 20.0 
Condensed swe etened milk, 
skimmed   maximum  1.0  24.0 20.0 
 25 
  
Table  3 - Dried milk products  
 
Type of product   Fat content (in % by weight)   
Cream milk powder   minimum  42.0  
Whole milk powder   at least  26.0 and less than 42.0   
Partially skimmed milk powder  
of which se mi-skimmed   more than 1.5 and less than 26.0  
14.0 to 16.0 
Skimmed milk powder   maximum  1.5  
 
 
Table  4 - Fermented milk products  
 
Type of product   Fat content (in % by weight)   Non-fat dry matter content (in % by 
weight, minimum)  
Sour cream   minimum 10.0    
Fermented milk, including yoghurt 
milk minimum 0.5   8.0  
Buttermilk   maximum 1.5   7.0  
White creamy yoghurt  minimum 10.0    
White yoghurt   minimum 3.0  8.2  
 
 
Table  5 – Classification of natural cheeses according to fat content in dry matter  
 
Cheese  Fat in dry matter (in % by 
weight)  
High -fat 
Whole  
Semi -skimmed  
Low-fat 
Skimmed  minimum 60.0  
minimum 45.0  
minimum 25.0  
minimum 10.0  
less than 10.0   
 
Fat content by weight in per cent in dry matter shall be established using the following formula:  
 
 fat we ight in g  
% by weight of fat in dry matter = -------------------------------- x 100  
 100 - weight of water in g  
 
 
Table  6 - Classification of natural cheeses according to consistency in relation to water content in the non -fatty 
matter  
 
Cheese  % of WNFM  
Extra hard  
Hard  
Semi -hard 
Semi -soft maximum 47.0  
47.0 to 54.9 
55.0 to 61.9 
62.0 to a maximum of 68.0  26 
 Soft  more than 68.0   
 
WNFM = water in non -fat matter established according to the following formula:  
 
weight of water in g  
% WNFM = ------------------------ ----------  x 100  
100 - fat weight in g  
 
Table  7 - Classification of natural cheeses according to ripening  
 
Cheese  Characteristics  
Fresh cheese  unripened  
thermised  
Ripened cheese  
 
 
 
of which Mould cheese  
 on the surface  
with sebum on the surface  
throughou t 
 
with a surface mould  
with inside mould  
dual mould  
 
 
Table  8 — Classification of curd according to consistency and fat content in dry matter  
 
Curd  Fat in dry matter (in % by 
weight)  
High -fat minimum 38.0   
Semi -skimmed  15.0 to 25.0  
Low-fat or fine   maximum 15.0   
Skimmed or soft or hard  maximum 5.0   
 
 
Table  9 - General overview of ingredients other than cheese for the production of processed cheese and processed 
cheese products  
 
Ingredient other than 
cheese  Processed cheese and processed spreadable c heese  Processed cheese product  
 designated by type   not designated by type   
Butter, butterfat, 
cream, butter 
concentrate  only for the standardisation 
of fat content  yes yes 
Other milk 
components  no yes 
lactose content of not more 
than 5  % by weight in t he final 
processed cheese   yes 
Edible salt  yes yes yes 
Bacterial cultures  yes yes yes 
Enzymes*)  yes yes yes 
Sugars (carbohydrates 
with a sweetening 
effect)  no no yes 
Spices and seasonal 
vegetables  according to product type and in a quantity sufficient  to give the final product a distinctive 
taste  27 
 Other wholesome 
foodstuffs  yes  yes 
*) wholesome with specific effects  28 
 Annex  7 to Decree No  …/2015  
 
 
Permissible negative weight and volume deviations for ice cream packaging  
 
 
Product  Weight or volume of p ackaging  Permissible negative weight or 
volume deviation  
Ice cream  up to 100  g - 5.0 % for each package  
up to 500  g - 3.0 % for each package  
over 500  g - 1.0 % for each package  
 29 
 Annex  8 to Decree No  …/2015  
 
 
Classification of ice creams by type, grou p and subgroup  
 
 
Type  Group   Subgroup  
Ice cream  creamy  according to the flavouring 
ingredient used, for example:  
 
vanilla  
strawberry  
raspberry  
apricot  
lemon  
orange  
nut 
pistachio  
chocolate  
caramel  
coffee  
cocoa  milky  
with vegetable fat  
watery  
fruit 
sorbet  
 30 
 Annex  9 to Decree No  …/2015  
 
Physical and chemical requirements for the quality of ice creams  
 
 
Type  Total dry 
matter (in 
% by 
weight)  Non-fat milk 
solids (in % by 
weight, 
minimum)  Milkfat (% by 
weight, 
minimum)  Fruit 
ingredient  
(in % by 
weight, 
minimum)  Dry nuts  
(in % by 
weight, 
minimum)  
Creamy ice cream    8.0    
Milky ice cream   6.0  2.5    
Ice cream with vegetable fat     5.0 (vegetable 
fat content)    
Watery ice cream  12.0     
Fruit ice cream   12.0    15.0  5.0  
Sorbet ice cream  12.0    25.0  7.0  
 
 
Note:  Depending on the flavouring ingredient used, in the case of fruit ice creams and sorbet ice creams, the 
requirement relating to the flavouring ingredient content or the dry nut content applies.  
 31 
 Annex  10 to Decree No  …/2015  
 
 
Permis sible negative weight and volume deviations for the packaging of edible fats and oils  
 
 
Product  Weight or volume of packaging  Permissible negative weight or 
volume deviation  
Vegetable oil  up to 1 litre  - 4.0 % for each package  
- 2.0 % for a package of 20  
Liquid emulsified fat  1 to 15 litres  - 1.0 % for each package  
over 15 litres   - 0.1 % for each package  
Spreadable fat, mixed spreadable fat, 
hydrogenated and cooking fats, 
animal fats   up to 500  g  - 1.5 % for each package  
- 1.0 % for a package of 20   
0.5 to 5.0  kg - 1.0 % for each package  
over 5  kg  - 0.1 % for each package  32 
 Annex  11 to Decree No  …/2015  
 
Classification of edible fats and oils by type, group and subgroup  
 
 
Table  1 - Basic classification of edible fats and oils by type, group and sub group  
 
Type  Group  Subgroup  
Edible fat or edible oil  vegetable  single -varietal  
multi -varietal  
animal  lard, pork fat  
select beef tallow, beef tallow  
fat or oil, according to the animal 
species  
hydrogenated  fully  
partially  
cooking   
spreadable 17  
mixed spreadable17  
liquid emulsified   
 
 
 
Table  2 - Classification and requirements for single -varietal vegetable fats and oils  
 
Product  Requirements  
Groundnut oil  oil made from groundnut kernels (kernels of Arachis hypogaea L.)  
Babassu oil  made from th e kernels of the fruit of several species of babassu palms Orbignya 
spp. 
Coconut fat  made from the pulp (copra) of coconuts, the fruit of the coconut palm (Cocos 
nucifera L.)  
Cotton seed oil  made from the seeds of various cultivated species of cotton Gos sypum spp.  
Grape seed oil  made from the seeds of vine fruit (Vitis vinifera L.)  
Maize oil  made from the germs of corn (germs of Zea mays L.)  
Mustard oil  Made from the seeds of white mustard (Sinapis alba L. or Brassica hirta 
Moench), brown or yellow mus tard (Brassica juncea (L.) Czernajev and Cossen) 
and black mustard (Brassica negra (L.) Koch).  
Palm kernel fat  made from the kernels of the fruit of the oil palm (Elaeis guineensis)  
fractionated palm kernel fat - 
olein   liquid fraction obtained from palm  kernel fat by fractionation  
fractionated palm kernel fat - 
stearin  solid fraction with a high melting point obtained from palm kernel fat by 
fractionation  
Palm fat  made from the pulp of the fruit of the oil palm (Elaeis guineensis)  
fractionated palm fa t - olein  liquid fraction obtained from palm fat by fractionation  
fractionated palm kernel fat - 
stearin   solid fraction with a high melting point obtained from palm fat by fractionation  
fractionated palm kernel fat - 
superolein  liquid fraction obtained from palm fat using a special process of controlled 
crystallisation to achieve an iodine value of 60 or more  
Rape seed oil  made from the seeds of rape species Brassica napus L., Brassica campestris L., 
Brassica juncea L. and Brassica tournefortii Gouan  
Low erucic rape seed oil  made from seeds of cultivated rape species Brassica napus L., Brassica 
                                                           
17 Regulation (EU) No  1308/2013 of the European Parliament and of the  Council . 33 
 campestris L. and Brassica juncea L. with a low erucic acid content; it must not 
contain more than 2  % by weight of erucic acid in the total fatty acid content  
Rice oil   made from rice bran (Oriza sativa L.)  
Safflower oil   made from the seeds of safflower (Carthamus tinctorius L.)  
Oleic acid -rich safflower oil  made from oleic acid -rich seeds of cultivated species of safflower (Carthamus 
tinctorius L.); it must contain at least 70  % by weight of oleic acid in the total 
fatty acid content  
Sesame oil  made from the seeds of sesame (Sesamum indicum L.)  
Soya oil   made from the seeds of soya (Glycine max (L.) Merr.)  
Sunflower oil  made from the seeds of sunflower (He lianthus annuu L.)   
Oleic acid -rich sunflower oil  made from oleic acid -rich seeds of cultivated species of sunflower (Helianthus 
annuu L.); it must contain at least 75  % by weight of oleic acid in the total fatty 
acid content  
Olive oil   oil obtained from  the fruit of the olive tree (Olea europaea sativa Hoff. et Link)