1997D0080 — EN — 17.10.1998 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONDECISION
of18December 1996
layingdownprovisionsfortheimplementationofCouncilDirective96/16/EConstatisticalsurveys
ofmilkandmilkproducts
(TextwithEEArelevance)
(97/80/EC)
(OJ L 24, 25.1.1997, p. 26)
Amended by:
Official Journal
No page date
►M1Council Decision 98/582/EC of 6 October 1998 L 281 36 17.10.1998
▼B
COMMISSIONDECISION
of18December 1996
layingdownprovisionsfortheimplementationofCouncilDirective
96/16/EConstatisticalsurveysofmilkandmilkproducts
(TextwithEEArelevance)
(97/80/EC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
Having regard to Council Directive 96/16/EC of 19 March 1996 on
statistical surveys of milk and milk products(1), and in particular
Article 3 (2), Article 4 (2) and Article 6 (1) thereof,
Whereas, following the replacement by Directive 96/16/EC of Direc-
tive 72/280/EEC, a parallel re-casting of Commission Decision 72/356/EEC of 18 October 1972 laying down implementing provisions
for the statistical surveys on milk and milk products(
2), as last
amended by Decision 86/180/EEC(3), is appropriate as a means of
guaranteeing the continuous development of statistics in harmony withprevailing economic conditions;
Whereas experience acquired in applying Decision 72/356/EEC has
shown that it is necessary to adopt more detailed explanatory notesconcerning the products and tables;
Whereas, with a view to improved integration of Community statistics,
it is opportune to look forward to complete coordination with theProdcom list referred to in Council Regulation (EEC) No 3924/91 of19 December 1991 on the establishment of a Community survey of
industrial production(
4);
Whereas the measures provided for in this Decision are in accordance
with the opinion of the Standing Committee for Agricultural Statistics,
HAS ADOPTED THIS DECISION:
Article 1
The list of milk products covered by the surveys referred to in Article 3
(2) of Directive 96/16/EC is set out in Annex I to this Decision.
Article 2
Specimens of the tables to be used for transmitting the data referred to
in Article 6 (1) of Directive 96/16/EC are set out in Annex II to thisDecision.
Article 3
The work programme referred to in Article 4 (2) of Directive 96/16/EC
is set out in Annex III to this Decision.
Article 4
Decision 72/356/EEC is repealed with effect from 1 January 1997.References to the repealed Decision shall be construed as references to
this Decision.1997D0080 — EN — 17.10.1998 — 001.001 — 2
(1) OJ No L 78, 28. 3. 1996, p. 27.
(2) OJ No L 246, 30. 10. 1972, p. 1.
(3) OJ No L 138, 24. 5. 1986, p. 49.
(4) OJ No L 374, 31. 12. 1991, p. 1.
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Article 5
This Decision is addressed to the Member States.1997D0080 — EN — 17.10.1998 — 001.001 — 3
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ANNEX I
LISTOFMILKPRODUCTS
Product code Description
1 Freshproducts
11 Drinking milk
111 Raw milk
112 Whole milk
1121 Pasteurized
1122 Sterilized
1123 Uperized
113 Semi-skimmed milk
1131 Pasteurized
1132 Sterilized
1133 Uperized (i.e. UHT)
114 Skimmed milk
1141 Pasteurized
1142 Sterilized
1143 Uperized
12 Buttermilk
13 Cream
Of fat content by weight
131 Not exceeding 29 %132 Over 29 %
14 Acidified milk (Yoghurts, drinking yoghurts and other)
141 With additives
142 Without additives
15 Drinks with a milk base
16 Other milk products (Milk jelly and others)
2 Manufacturedproducts
21 Concentrated milk
211 Unsweetened
212 Sweetened
22 Powdered dairy products
221 Cream milk powder
222 Whole milk powder
223 Partly skimmed-milk powder
224 Skimmed-milk powder
225 Buttermilk
226 Other powder products
23 Total butter and other yellow fat dairy products
231 Butter
2311 Traditional butter (*)2312 Recombined butter (*)
2313 Whey butter (*)
232 Rendered butter and butteroil
233 Other yellow fat products1997D0080 — EN — 17.10.1998 — 001.001 — 4
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Product code Description
2331 Reduced-fat butter (*)
2332 Other (*)
24 Cheese
241 Cheese by milk category:
2411 Cheese from cows' milk only
2412 Cheese from ewes' milk only
2413 Cheese from goats' milk only
2414 Others (mixed or cheese from buffalos' milk only)
242 Cheese (all milks) by category:
2421 Soft cheese
2422 Semi-soft cheese
2423 Semi-hard cheese
2424 Hard cheese
2425 Extra hard cheese
2426 Fresh cheese
25 Processed cheese
26 Caseins and caseinates
27 Whey, total
271 Whey delivered in the liquid state272 Whey delivered in the concentrated state
273 Whey in powder or block
274 Lactose (milk sugar)
275 Lactalbumin
28 Other manufactured products
(*) Data collection and transfer optional.1997D0080 — EN — 17.10.1998 — 001.001 — 5
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EXPLANATORY NOTES
DRINKINGMILK(11)
Drinking milk: raw milk, whole milk, semi-skimmed and skimmed milk
containing no additives.
— Relates only to milk directly intended for consumption, normally in
containers of 2 l or less,
— Also includes milk with vitamin additives.
Rawmilk(111): milk produced by the secretion of the mammary glands of one
or more cows, ewes, goats or buffalos, which has not been heated beyond 40 ºC
or undergone any treatment that has an equivalent effect (Council Directive 92/
46/EEC of 16 June 1992, OJ No L 268, 14. 9. 1992, p. 3).
Whole milk (112): milk which has been subject to one heat treatment or an
authorized treatment of equivalent effect by a milk processor and whose fat
content is either at least 3,50 % naturally or has been brought to at least 3,5 %
(Council Regulation (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3. 7.
1971, p. 4).
— Also includes Swedish drinking milk types designated as ‘Gammaldags
mjölk’ and ‘Standardmjölk’ whose milk fat contents are 4,2 % and 3 %
respectively.
Semi-skimmed milk (113): milk which has been subject to at least one heat
treatment or an authorized treatment of equivalent effect by a milk processor
and whose fat content has been brought to at least 1,50 % and at most 1,80 %
(Council Regulation (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3. 7.
1971, p. 4).
— Also includes Finnish drinking milk designated as ‘ykkösmaito/ettans mjölk’
whose milk fat content is 1 %,
— Also includes the Swedish drinking milk types designated as ‘Ekologisk
mjölk’ and ‘Mellanmjölk’ whose milk fat contents are 2 % and 1,5 %
respectively,
— Also includes Austrian drinking milk whose milk fat content is between 2 %
and 2,5 %.
Skimmed milk (114): milk which has been subject to at least one heat treat-
ment or an authorized treatment of equivalent effect by a milk processor and
whose fat content has been brought to not more than 0,30 % (Council Regula-
tion (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3. 7. 1971, p. 4).
— Also includes the Swedish drinking milk types designated as ‘Lättmjölk’ and
‘Minimjölk’ whose milk fat contents are 0,5 % and 0,07 % respectively,
— Also includes Austrian drinking milk whose milk fat content is 0,5 %.
Pasteurized: pasteurized milk must have been obtained by means of a treatment
involving a high temperature for a short time (at least 71,7 ºC for 15 seconds or
any equivalent combination) or pasteurization process using different time and
temperature combinations to obtain an equivalent effect (Council Directive 92/
46/EEC of 16 June 1992, OJ No L 268, 14. 9. 1992, p. 24).
Sterilized: sterilized milk must:
— have been heated and sterilized in hermetically sealed wrappings or
containers, the seal of which must remain intact,
— in the event of random sampling, be of preservability such that no deteriora-
tion can be observed after it has spent 15 days in a closed container at a
temperature of + 30 ºC (Council Directive 92/46/EEC of 16 June 1992, OJ
No L 268, 14. 9. 1992, p. 25).
Uperized: uperized milk (or UHT milk) must be produced by applying a contin-
uous flow of heat using a high temperature for a short time (not less than 135 ºC
for not less than 1 second) (Council Directive 92/46/EEC of 16 June 1992, OJ
No L 268, 14. 9. 1992, p. 24).
— Member States which make no distinction between sterilized and uperized
milk may groupthem together.
BUTTERMILK(12)
Buttermilk: Residual product (may even be acid or acidified) of the processing
of milk or cream into butter (by continuous churning and separation of the solid
fats).
— Buttermilk with additives must be included in drinks with a milk base.1997D0080 — EN — 17.10.1998 — 001.001 — 6
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CREAM(13)
Cream:a film of fat which forms naturally on the surface of the milk by slow
agglomeration of emulsifying fat globules. If it is removed by skimming it from
the surface of the milk or extracted from the milk by centrifuging in a cream
separator, it has, in addition to the other components of the milk, a relatively
high fat content (usually exceeding 10 % of the weight of the product).
Cream (13): cream which has been processed and is available for delivery
outside dairies (i.e. for human consumption, as raw material for manufacturers
of chocolate, ice cream, etc.). In the same way as for other products, does not
include intermediate production intended for the manufacture of other dairy
products.
Creamofafatcontentbyweightnotexceeding29%(131).
Creamofafatcontentbyweightover29%(132).— Table A/ ‘Collection’: raw material (in milk equivalent) delivered to dairies
by agricultural holdings.
— Table B/ ‘Availabilities’: cream separated at the farm and delivered to a
dairy.
— Table A/ ‘Products obtained’ and Table B/ ‘Utilization’:
— pasteurized, sterilized or uperized;
— also includes acidified cream;
— also includes cream in cartons or tins.
ACIDIFIEDMILK(14)
Acidifiedmilk: milk products with a pH of between 3,8 and 5,5.
— Relates to yoghurts, drinkable yoghurts, prepared yoghurts, heat-treated
fermented milk and others,
— Also includes products based on or containing bifidus.
Acidified milk with additives (141): sweetened acidified milk should be
included under heading 142.
Acidified milk without additives (142): also includes acidified milk with the
addition of sugar and/or sweeteners.
DRINKSWITHAMILKBASE(15)
Drinks with a milk base: other liquid products containing at least 50 % milk
products, including products based on whey.
— Includes chocolate milk, buttermilk with additives or flavoured, etc.
OTHERFRESHPRODUCTS(16)
— Relates to fresh milk products not elsewhere specified, mainly milk-based
desserts (jellied milks, custard tarts, cream desserts, mousses, etc.) and ice
cream (and similar products) manufactured in the reporting enterprises,
— Also includes desserts in tins,— Also includes fresh farm products collected from agricultural holdings
(under heading Availability/III.4) and placed on the market without proces-
sing (excluding packaging).
CONCENTRATEDMILK(21)
Concentrated milk: a product obtained by partial elimination of water, from
whole milk, semi-skimmed or skimmed milk only.
— Also includes evaporated milk (heat-treated) and concentrated milk with
added sugar,
— Also includes concentrated milk used for the manufacture of ‘Chocolate
crumb’; dried product consisting of milk, sugar and cocoa paste in the
following proportions:
— milkfat: more than 6,5 % (content by weight) but less than 11 % (content
by weight),
— cocoa: more than 6,5 % (content by weight) but less than 15 % (content
by weight),
— sucrose (including invert sugar calculated as sucrose) more than 50 %
(content by weight) but less than 60 % (content by weight),
— non-fat dry matter of milk: more than 17 % (content by weight) but less
than 30 % (content by weight),1997D0080 — EN — 17.10.1998 — 001.001 — 7
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— water: more than 0,5 % (content by weight) but less than 3,5 % (content
by weight).
Its composition is as given in Annex I to Commission Regulation (EEC)
No 380/84 of 15 February 1984 (OJ No L 46 16. 2. 1984, p. 26).
POWDEREDDAIRYPRODUCTS(22)
Powdered dairy products: product obtained by eliminating water from cream,
whole milk, semi-skimmed milk, skimmed milk, buttermilk and acidified milk.
— Also includes additives to the raw material before the product is made into
powder,
— Also includes milk powder manufactured in dairies and contained in
powders for infants and in animal feeds.
Cream milk powder (221): milk powder with a milk fat content of not less
than 42 % by weight of the product.
Wholemilkpowder(222): milk powder with a milk fat content of not less than
26 % and less than 42 % by weight of the product.
Partly skimmed-milk powder (223): milk powder with a milk fat content of
more than 1,5 % and less than 26 % by weight of the product.
Skimmed-milk powder (224): milk powder with a maximum milk fat content
of 1,5 % by weight of the product.
Buttermilkpowder(225): powder product made from buttermilk.
Other powdered products (226): curdled milk and cream, kephir and other
fermented or acidified milk and cream, whether or not containing added sugar
or other sweetening matter or flavoured or containing added fruit or cocoa.
— Also includes mixtures of powdered cream, milk, buttermilk and/or whey,
— Also includes protein-based powdered products.
BUTTER(23)
Butter, total and other yellow fat dairy products (23): includes butter, tradi-
tional butter, recombined butter, whey butter, rendered butter and butteroil, and
other yellow fat products, expressed in butter equivalent with a milk fat content
equal to 82 % by weight of the product.
— Table A: Denmark: includes only butter (231),
— Table B: the headings 231 (butter), 2311 (traditional butter), 2312 (recom-
bined butter), 2313 (whey butter), 232 (rendered butter and butteroil), 233
(other yellow fat dairy products), 2331 (reduced-fat butter) and 2332 (other)
must be recorded in product weight. Only item 23 must be given in its butter
equivalent.
Butter (231): a product with a milk fat content of not less than 80 % and less
than 90 %, a maximum water content of 16 % and a maximum dry non-fat
milk-material content of 2 %.
— Includes also butter which contains small amounts of herbs, spices, aromatic
substances, etc. on the condition that the product retains the characteristics
of butter.
Traditional butter (2311): a product obtained directly and exclusively from
pasteurised cream, with a milk fat content of not less than 80 % and less than
90 %, a maximum water content of 16 % and a maximum dry non-fat milk-
material content of 2 %.
Recombinedbutter(2312): a product obtained from butteroil, non-fat dry milk
extract and water, with a milk fat content of not less than 80 % and less than
90 % and maximum water content of 16 % and a maximum dry non-fat milk-
material content of 2 %.
Wheybutter(2313): a product obtained from whey cream or a mixture of whey
cream and cream with a milk fat content of not less than 80 % and less than
90 % and maximum water content of 16 % and a maximum dry non-fat milk-
material content of 2 %.
Headings 2311, 2312 and 2313 also include butter which contains small
amounts of herbs, spices, aromatic substances, etc. on the condition that the
product retains the characteristics of butter.1997D0080 — EN — 17.10.1998 — 001.001 — 8
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Renderedbutterandbutteroil(232):
Rendered butter: renderd butters have a milk fat content exceeding 85 % by
weight. The term frequently covers, in addition to rendered butter as such, a
number of other similar dehydrated butters which are known generically under
various names, such as ‘dehydrated butter’, ‘anhydrous butter’, ‘butteroil’,
‘butyric fat’ (milk fat) and ‘concentrated butter’.
Butteroil: a product obtained from milk, cream or butter by processes which
eliminate the water and the dry non-fat extract with a minimum content of
milk fat of 99,3 % of the total weight and a maximum water content of 0,5 %
of the total weight.
— Also includes ‘ghee’.
— To avoid double counting, ‘butteroil’ relates only to direct production from
cream.
Otheryellowfatproducts(233):
Reduced-fatbutter(2331): product similar to butter with a milk-fat content of
less than 80 % by weight (excluding all other fat) (sales description according to
section A of the Annex to Regulation (EC) No 2991/94(1): ‘three-quarter-fat
butter’, ‘half-fat butter’ and ‘dairy spread’).
Other (2332): in particular fats composed of plant and/or animal products:
products in the form of a solid, malleable emulsion principally of the water-in-
oil type, derived from solid and/or liquid vegetable and/or animal fats suitable
for human consumption, with a milk-fat content of between 10 and 80 % of
the fat content (sales description according to section C of the Annex to Regula-
tion (EC) No 2291/94: ‘blend’, ‘three-quarter-fat blend’, ‘half-fat blend’ and
‘blended spread’).
Table B: if the reduced-fat butter (2331) and/or ‘other’ (2332) are producted
from butter manufactured in the same dairy and the type of butter is not identi-
fiable (2311, 2312 or 2313) the data are taken from heading 23, indicating the
quantity of butter concerned.
CHEESE(24)
Cheese: shall be a fresh or matured, solid or semi-solid product, obtained by
coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream or
buttermilk, alone or in combination, by the action of rennet or other suitable
coagulating agents, and by partly draining the whey resulting from such coagu-
lation. (Codex Alimentarius — FAO, Volume XVI, Standard A-6).
— Table A: — cows' milk only,
— also includes cheese used for the manufacture of processed
cheese but excludes processed cheese.
— Table B: — includes all the various categories of cheeses (and curds)
obtained from all kinds of milk (242),
— also includes ricotta,— the quantities of cheese must exclude the quantities of
cheese used to make processed cheese,
— the subdivision into main hardness categories depends on
the moisture content on a fat-free basis (MFFB):
weight of water content
total weight /C0weight of fat content/C2100
Soft cheese (2421): cheese in which the MFFB when refined is in general not
less than 68 %.
Semi-softcheese(2422): cheese in which the MFFB when refined is in general
not less than 62 % and less than 68 %.
Semi-hard cheese (2423): cheese in which the MFFB when refined is in
general not less than 55 % and less than 62 %.
Hardcheese(2424): cheese in which the MFFB when refined is in general not
less than 47 % and less than 55 %.
Veryhardcheese(2425): cheese in which the MFFB when refined is in general
less than 47 %.1997D0080 — EN — 17.10.1998 — 001.001 — 9
(1) OJ L 316, 9.12.1994, p. 2.▼B
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Fresh cheese (2426): product obtained from sour milk from which most of the
serum has been removed (e.g. by draining or pressing). Also includes curds
(other than in powder form) containing up to 30 % by weight in the form of
sugar and added fruits.
— Includes fresh whey cheese (obtained by concentrating whey and adding
milk or milk fat).
PROCESSEDCHEESE(25)
Processed cheese: product obtained by grinding, mixing, melting and emulsi-
fying under the action of heat and with the aid of emulsifying agents one or
more varieties of cheese, with or without the addition of milk components and/
or other foodstuffs. (Codex Alimentarius — FAO, Volume XVI, Standard A-8
(b)).
CASEINANDCASEINATES(26)
Casein:is the main protein constituent of milk. It is obtained from skimmed
milk by precipitation (curdling), generally with acids or rennet. The heading
covers various types of casein which differ according to the method of curdling,
e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmo-
nized system — SectionVI, Chapter 35 (No 35.01)).
Caseinates: (salts of casein) include the sodium and ammonium salts known as
‘soluble caseins’; these salts are normally used to prepare concentrated foods
and pharmaceutical products. Calcium caseinate is used in the preparation of
foodstuffs or as a glue, depending on its character. (Explanatory notes to the
harmonized system — SectionVI, Chapter 35 (No 35.01)).
WHEY(27)
Whey:by-product obtained during the manufacture of cheese or casein. In the
liquid state, whey contains natural constituents (on average 4,8 % lactose, 0,8 %
protein and 0,2 % fats by weight of the product) which remain when the casein
and the majority of the fat have been removed from the milk.
Total whey (27): also includes the whey used in the dairy for manufacturing
animal feedingstuffs.
— Items 271 (whey delivered in the liquid state), 272 (whey used in the
concentrated state), 273 (whey in powder or block form), 274 (lactose), 275
(lactalbumin) are to be given in their effective weight. Only item 27 (total
whey) is to be given in its liquid whey equivalent and must in no event be
the sum of the abovementioned quantities.
Wheydeliveredintheliquidstate(271): whey delivered to be used mainly for
animal feeds. Quantities used as raw materials for other processes must be
excluded.
Wheydelivered intheconcentratedstate(272).
Wheyinpowderedorblockform(273).Lactose(milksugar)(274).
Lactalbumin(275): one of the main components of whey protein.
OTHERMANUFACTUREDPRODUCTS(28)
— This heading relates to manufactured milk products (to be specified) not
designated elsewhere, mainly lactoferrins.
— Also includes manufactured farm products collected from agricultural hold-
ings (under heading Availability/III.4) and placed on the market without
processing (excluding packaging or maturing).1997D0080 — EN — 17.10.1998 — 001.001 — 10
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ANNEX II
TABLE A
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Table B
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TABLE C
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TABLE D
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TABLE E
TABLE F
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TABLE G.1
TABLE G.2
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TABLE G.3
TABLE G.4
1997D0080 — EN — 17.10.1998 — 001.001 — 20
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TABLE G.5
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EXPLANATORY NOTES
TABLEA
The data concerning this Table refer only to cows' milk, for both collection and
the products obtained (mixtures are therefore excluded).
In the case of weekly returns, the data for the weeks running into the next
month must be divided and broken down in accordance with the number of
working days in each of the two months.
Fatcontent: — fat content of milk, as a percentage of the product
weight,
— weighted national average based on data obtained by
reference to the Rose-Gottlieb method (code IDF/FIL
1C: 1987).
Protein content: — protein content of milk, as a percentage of the product
weight.
— weighted national average on the basis of data obtained
by reference to the Kjeldahl method.
Products obtained: quantities of processed fresh milk products shall be under-
stood to be available for delivery outside dairies.
TABLEB
To avoid double counting, milk products used within the same dairy for the
manufacture of other milk products are not taken into account.
Likewise, the data in this table refer to the concept of the ‘national dairy’.
Accordingly, all trade in raw materials or products between dairies in the
Member State concerned must be excluded from national production figures.
Availability/IandII: collected milk: relates to purchases of all types of whole
milk (cows', ewes', goats' and buffalos' milk) and milk products collected
directly from agricultural holdings.
Availability/II.6: relates to other milk products (such as cheese, butter and
yoghurt) collected from agricultural holdings. These products, irrespective of
whether or not they are processed, are intended for input in the dairies' manu-
facturing process and must be included in part B (Use) of the table.
Availability/III.4: relates to other milk products (such as cheese, butter and
yoghurt) imported from other countries. These products, irrespective of whether
or not they are intended for input in the dairies' manufacturing process, must be
included in part B (Use) of the table.
If they are intended to be placed on the market without processing (excluding
packaging or maturing), these products must be entered under heading 16 (in
the case of fresh farm products) or 28 (in the case of manufactured farm
products).
Availability/III-Imports and intra-Community arrivals: in bulk or in
containers of 2 l or more.
Column 1 — Quantities: unless otherwise indicated, the quantities to be
recorded refer to the net weight of the raw material/finished product (in 1000
tonnes).
Quantities of processed fresh milk products shall be understood to be available
for delivery outside dairies.
Column2/B.Use—milkfatcontent: quantities (in tonnes) of milk fat used to
manufacture the product concerned, including possible losses occurring during
the manufacturing process.
Column 3/A. Availabilities — milk protein: quantities (in tonnes) of milk
protein contained in the cows' milk collected.
Column3/B.Use—inputofwholemilk: quantities (in 1 000 tonnes) of whole
milk used in the manufacture of the product in question, including possible
losses occurring during the manufacturing process.
Column4/B.Use—inputofskimmedmilk:— positive: quantities (in 1 000 tonnes) of skimmed milk used in the manufac-
ture of the product in question, including possible losses occurring during
the manufacturing process,1997D0080 — EN — 17.10.1998 — 001.001 — 22
▼B
— negative: quantities (in 1 000 tonnes) of skimmed milk recovered during the
manufacturing process for the product in question (for example: skimmed
milk recovered during the manufacture of butter from whole milk or cream).
Otheruses(codes3-6):
Skimmed milk and buttermilk returned to the farm (3): the skimmed milk
and buttermilk returned to farms.
Exports and consignments of milk and cream in bulk (4): exports and
Community dispatches of whole milk, skimmed milk and liquid cream in bulk
or in containers of 2 l or more by the dairies.
Other uses (5): includes whole and skimmed milk in bulk or in containers of
more than 2 l delivered to food industries (e.g. for ice cream) or intended for
use as animal feedingstuffs in all forms, except item 3.
Differences(6): relates to the statistical differences.
TABLEC
Agricultural holding: a techno-economic unit under a single management
producing agricultural products.
A:Availabilities:
Cows' milk: relates to all cows' milk, excluding milk directly suckled but
including that obtained by milking (including colostrum) used for animal
feedingstuffs (for example in buckets or by other means).
Dairy cows: cows which are used exclusively or mainly for the production of
milk for human consumption and/or processing into dairy products, including
cull dairy cows (whether or not fattened between their last lactation and theirslaughter).
Wholemilkcolumn: relates to the quantities of milk obtained.
Skimmedmilkandbuttermilkcolumn:
— returned by the dairies (1): see definition Table B/3.
— balance of cream deliveries (2).
B.Use:
Whole milk/home consumption: whole milk consumed by the holder's house-
hold (therefore for human consumption only).
Whole milk/direct sales: whole milk for human consumption sold direct to
consumers.
Whole milk/farm butter and cream: whole milk (all milks) used to produce
farm butter and cream.
Wholemilk/farmcheese: whole milk (all milks) used to produce farm cheese.
Wholemilk/otherproducts: whole milk (all milks) used for the manufacture of
milk products for human consumption (e.g. yoghurt).
Whole milk/animal feedingstuffs: whole milk used on the farm for animal
feedingstuffs, in whatever form (as they are or as compound animal feeding-
stuffs manufactured on the farm).
Wholemilk/delivered todairies:
— includes deliveries:
— of all types of whole milk (from cows, ewes, goats and buffalos) to
dairies (within or outside the Member State) and to the agricultural hold-
ings referred to in Article 2 of Directive 96/16/EC;
— other products (specify), in milk equivalent,
— deliveries of cream must be expressed in milk equivalent.
Wholemilk/differences andlosses:
— refers to the statistical difference and the quantities lost during manufac-
turing,
— the total for the ‘whole milk use column’ should be equal to the total avail-
able.1997D0080 — EN — 17.10.1998 — 001.001 — 23
▼B
Skimmed milk and buttermilk/drinking milk: skimmed milk and buttermilk
used on agricultural holdings for human consumption, in particular home
consumption on holdings and direct sales to consumers.
Skimmed milk and buttermilk/farm cheese: quantity of skimmed milk and
buttermilk used to produce farm cheese.
C.Productsobtained:
The quantities reported shall refer to the net weight of the finished product (in
1 000 tonnes).
Drinkingmilk: home consumption and direct sales.
Farmcream: cream produced on agricultural holdings.
Farmbutter: butter produced on agricultural holdings.
Farmcheese: cheese produced on the agricultural holding.
Other products: other products (to be specified) produced on the agricultural
holding.
Ofwhichdeliveredtodairies: relates to deliveries of cream, butter, cheese and
other farm products to dairies (within or outside the Member State).
TABLESDANDE
Milk collected: quantities of milk and cream (in milk equivalent) collected
direct from farms.
TABLEE
Collection centres: relates only to those enterprises which purchase milk from
agricultural holdings and sell it in their own name to dairies. Collection centres
which are local units dependent on dairies are thus excluded.
The accounting centres for national accounting of quantities of milk collected in
the national territory by an enterprise (dairy) from another Member State must
therefore also be included in this table.
TABLEF
Volume: total volume of raw material processed = quantities of whole milk (or
whole milk equivalent) used for the manufacture of milk products in the enter-
prise.
TABLESD,E,FANDG
Enterprise: the enterprise is the smallest combination of legal units that is an
organizational unit producing goods or services, which benefits from a certain
degree of autonomy in decision-making, especially for the allocation of its
current resources. An enterprise carries out one or more activities at one or
more locations. An enterprise may be a sole legal unit. (Council Regulation
(EEC) No 696/93 of 15 March 1993, OJ No L 76, 30. 3. 1993).
Transmitted data which are subject to statistical confidentiality must be clearly
identified as such.
The tables must be completed for all enterprises in operation on 31 December of
the reference year. They relate to the dairies' activities, including the activities
of dairies taken over by them in the course of the year.1997D0080 — EN — 17.10.1998 — 001.001 — 24
▼B
ANNEX III
Workprogrammefor1997
1. Member States shall forward to the Commission by 1 May 1997, as far as
possible:
(a) the data provided for in column 1 and columns 2 and/or 3 of the table
below, together with a detailed report describing the methods used to
obtain these data;
(b) a report on the regional differences in the protein content of the cows'
milk collected;
(c) a report on the relation between the use of protein in the manufacture of
milk products and the protein content of milk products.
2. Member States shall at the same time forward a report to the Commission
describing the technical facilities for recording the data referred to in para-
graph 1, and their proposals for the 1998 programme.1997D0080 — EN — 17.10.1998 — 001.001 — 25
▼B
DAIRIES ACTIVITIES
1997D0080 — EN — 17.10.1998 — 001.001 — 26