1996R1854 — EN — 01.04.1997 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSION REGULATION (EC) No 1854/96
of 26 September 1996
establishingalistofreferencemethodstobeappliedfortheanalysisandqualityevaluationofmilk
and milk products under the common market organization
(OJ L 246, 27.9.1996, p. 5)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EC) No 658/97 of 16 April 1997 L100 14 17.4.1997
1996R1854 — EN — 01.04.1997 — 001.001 — 2
▼B
COMMISSION REGULATION (EC) No 1854/96
of 26 September 1996
establishing a list of reference methods to be applied for the
analysisandqualityevaluationofmilkandmilkproductsunderthe
common market organization
THE COMMISSIONOF THE EUROPEANCOMMUN ITIES,
Having regard to the Treaty establishing the European Community,
HavingregardtoCouncilRegulationNo804/68of27June1968onthe
common organization of the market in milk and milk products(1), as
last amended by Regulation (EC) No 1587/96(2), and in particular
Articles 6 (6), 7 (5), 8 (4), 9 (3), 10 (3), 11 (3), 12 (3), 13 (3), 16 (1)and (4), and 17 (14) thereof,
Whereas Article 2 (1) of Commission Regulation (EC) No 2721/95 of
24November1995ontheestablishmentofrulesfortheapplicationofreferenceandroutinemethodsfortheanalysisandqualityevaluationofmilk and milk products under the common market organization(
3),
specifies, that each year a list of reference methods applicable for theanalysesmentionedinArticle1ofthatRegulationhastobeestablished;whereas a first list has been drawn up and should be adopted;
WhereasthemeasuresprovidedforinthisRegulationareinaccordance
with the opinion of the Management Committee for Milk and MilkProducts,
HAS ADOPTED THIS REGULATION:
Article 1
The Annex to this Regulation contains the list of reference methods
applicable to the analyses referred to in Article 1 of CommissionRegulation (EC) No 2721/95.
Article 2
This Regulation shall enter into force on 1 October 1996.
ThisRegulationshallbebindinginitsentiretyanddirectlyapplicablein
all Member States.
(1) OJ No L 148, 28. 6. 1968, p. 13.
(2) OJ No L 206, 16. 8. 1996, p. 21.
(3) OJ No L 283, 25. 11. 1995, p. 7.
1996R1854 — EN — 01.04.1997 — 001.001 — 3CommissionRegulation Product Parameter Limit Referencemethod Remark▼M1
ANNEX
LIST OF REFERENCE METHODS PURSUANT TO REGULATION (EC) No 2721/95
Applicable from 1 April 1997
Index:
Min.=minimum, Max.=maximum, Annex=Annex to quoted Regulation, SnF=solids not fat, r=repeatability, R=reproducibility, FFA=free fatty acids, PV=peroxide value, A=appearance,
F=flavour, C=consistency, TBC=total bacterial count, Therm=thermophilic bacterial count, MS=Member State, IDF=International Dairy Federation, ISO=International Standards Organization,IUPAC=InternationalUnionofPureandAppliedChemistry,ADPI=AmericanDairyProductsInstitute,SCM=sweetenedcondensedmilk,EMC=evaporatedmilkorcream,MSNF=milksolidsnonfat, WC=whey cheese.
Part A:
Regulation (EC) No 454/95 Butter Milk fat 82% Min. IDF Standard 80:1977
Annex I Water 16% Max. IDF Standard 80:1977
SnF 2% Max. IDF Standard 80:1977
Fat acidity (Max.) 1,2 mmol/100 g fat IDF Standard 6B:1989
PV (Max.) 0,3 mequiv. oxygen/1000 g fat ISO 3976:1977 Note 1
Coliform Not detectable in 1 g Commission Regulation (EC) No
1080/96(OJNoL142,15.6.1996,p. 13)Note 3
Non milk fat Not detectable by triglyceride
analysisAnnex III
Sterol tracers Not detectable Commission Regulation (EC) No
86/94 (OJ No L 17, 20. 1. 1994, p.7)
Other tracers Not detectable Methods approved by competent
authorityNote 2
Sensory characteristics At least 4 out of 5 points for A, G,
CAnnex IV
Water dispersion At least 4 points IDF 112A:1989
Regulation (EEC) No 570/88 Non-salted butter Milk fat 82% Min. IDF Standard 80:1977
Water 16% Max. IDF Standard 80:1977
Tracers
Sterols Regulation (EC) No 86/94
1996R1854 — EN — 01.04.1997 — 001.001 — 4▼M1
CommissionRegulation Product Parameter Limit Referencemethod Remark
Vanillin Methods approved by competent
authorityNote 2
Carotenic acid ethyl ester Commission Regulation (EC) No
1082/96(OJNoL142,15.6.1996,p. 26)
Triglycerides of enanthic acid IUPAC 2.301 sub 5
Regulation (EEC) No 570/88 Salted butter Milk fat 80% Min. IDF Standard 80:1977
Water 16% Max. IDF Standard 80:1977
Tracers
Sterols Commission Regulation (EC) No86/94
Vanillin Methods approved by competentauthorityNote 2
Carotenic acid ethyl ester Regulation (EC) No 1082/96
Triglycerides of enanthic acid IUPAC 2.301 sub 5
Regulation (EEC) No 570/88 Concentrated butter Milk fat 99,8% Min. IDF Standard 24:1964
Moisture & MSNF 0,2% Max. IDF 23A:1988 (moisture)
IDF 24:1964 (MSNF)
Fat acidity 0,35% (oleic) Max. IDF Standard 6B:1989
PV (Max.) 0,5 mequiv. oxygen/1000 g fat ISO 3979:1977 Note 1
Flavour Fresh
Smell Absence of extraneous odours
Other Absence of neutralizing agents,
antioxidants and preservatives
Tracers
Sterols Commission Regulation (EEC) No3942/92
Vanillin Methods approved by competentauthorityNote 2
Carotenic acid ethyl ester Regulation (EC) No 1082/96
Triglycerides of enanthic acid IUPAC 2.301 sub 5
Regulation (EEC) No 570/88 Cream Fat 3 5%—4 9% IDF Standard 16C:1987
Tracers
Sterols Methods approved by competent
authorityNote 2
1996R1854 — EN — 01.04.1997 — 001.001 — 5▼M1
CommissionRegulation Product Parameter Limit Referencemethod Remark
Vanillin Methods approved by competent
authorityNote 2
Carotenic acid ethyl ester Method approved by competent
authorityNote 2
Triglycerides of enanthic acid IUPAC 2.301 sub 5
Regulation (EEC) No 429/90 Concentrated butter Milk fat 96% IDF Standard 24:1964
SnF 2% IDF 80:1977
Tracers
Stigmasterol (95%) 15 g/100 kg butter concentrate Commission Regulation (EEC) No
3942/92 (OJ No L 399, 31. 12.1992, p. 29)
Stigmasterol (85%) 17 g/100 kg butter concentrate Regulation (EEC) No 3942/92 (OJNo L 399, 31. 12. 1992, p. 29)
Triglycerides of enanthic acid 1,1 kg/100 kg butter concentrate IUPAC 2.301 sub 5
Ethyl ester of butyric acid and stig-masterol See Annex point 1 (c) Regulation(EEC)No3942/92(stig-masterol) and method approved bycompetent authority (butyric acid)Note 2
Lecithin (E322) 0,5% Max. Methods approved by competent
authorityNote 2
NaCl 0,75% Max. IDF Standard 12B:1988
Fat acidity 0,35% (oleic) Max. IDF Standard 6B:1989
PV (Max.) 0,5 mequiv. oxygen/1000 g fat ISO 3976:1977 Note 1
Flavour Fresh
Smell Absence of extraneous odours
Other Absence of neutralizing agents,
antioxidants and preservatives
Regulation (EEC) No 2191/81 Non-salted butter Milk fat 82% Min. IDF Standard 80:1977
Water 16% Min. IDF Standard 80:1977
Regulation (EEC) No 2191/81 Salted butter Milk fat 80% Min. IDF Standard 80:1977
Water 16% Min. IDF Standard 80:1977
Salt 2% Max. IDF Standard 80:1977
Regulation (EEC) No 2990/82 Non-salted butter Milk fat 82% Min. IDF Standard 80:1977
Water 16% Min. IDF Standard 80:1977
Regulation (EEC) No 2990/82 Salted butter Milk fat 80% Min. IDF Standard 80:1977
Water 16% Min. IDF Standard 80:1977
1996R1854 — EN — 01.04.1997 — 001.001 — 6▼M1
CommissionRegulation Product Parameter Limit Referencemethod Remark
Salt 2% Max. IDF Standard 80:1977
Regulation (EC) No 1081/96 Cheese made from ewes’
and/or goats’ milkCows’ milk <1% Regulation (EC) No 1081/96 (OJ
No L 142, 15. 6. 1996 p. 15)
Regulation (EEC) No 2921/90 Annex I — Acid casein Water 12,00% Max. IDF Standard 78C:1990
Fat 1,75% Max. IDF 127A:1988
Free acidity 0,3% (lactic) Max. IDF Standard 91:1979
Regulation (EEC) No 2921/90 Water 12,00% Max. IDF Standard 78C:1990
Fat 1,00% Max. IDF 127A:1988
Ash 7,50% Min. IDF Standard 90:1979
Regulation (EEC) No 2921/90 Annex I — Caseinate Water 6,00% Max. IDF Standard 78C:1990
Milk protein 88,0% Min. IDF Standard 92:1979
Fat and ash 6,00% Max. IDF 127A:1988
IDF Standard 89:1979 orIDF Standard 90:1979
Regulation (EEC) No 2921/90 Annex II — Acid casein Water 10% Max. IDF Standard 78C:1990
Fat 1,5% Max. IDF 127A:1988
Free acidity 0,2% (lactic) Max. IDF Standard 91:1979
TBC (Max.) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms (Max.) Absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therm. (Max.) 5000/1 g IDF Standard 100B:1991 Note 3, 4
Regulation (EEC) No 2921/90 AnnexII—Rennetcasein Water 8% Max. IDF Standard 78C:1990
Fat 1,0% Max. IDF 127A:1988
Ash (Min.) 7,5% IDF Standard 90:1979
TBC (Max.) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms (Max.) Absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therm. (Max.) 5000/1 g IDF Standard 100B:1991 Note 3, 4
Regulation (EEC) No 2921/90 Annex II — Caseinate Water 6,00% Max. IDF Standard 78C:1990
Milk protein 88,0% Min. IDF Standard 92:1979
Fat and ash 6,00% Max. IDF 127A:1988IDF 89:1979 or IDF 90:1979
TBC (Max.) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms (Max.) Absence/0,1 g Commission Regulation (EC) No
1080/96Note 3
1996R1854 — EN — 01.04.1997 — 001.001 — 7▼M1
CommissionRegulation Product Parameter Limit Referencemethod Remark
Therms (Max.) 5000/1 g IDF Standard 100B:1991 Note 3, 4
Regulation (EEC) No 2921/90 Annex III — Caseinate Water 6,00% Max. IDF Standard 78C:1990
Milk protein 85,00% Min. IDF Standard 92:1979
Fat 1,5% Max. IDF 127A:1988
Lactose 1,00% Max. IDF Standard 106:1982
Ash 6,5% Max. IDF 89:1979 or IDF 90:1979
TBC (Max.) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms (Max.) Absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therm. (Max.) 5000/1 g IDF Standard 100B:1991 Note 3, 4
Regulation (EEC) No 1725/79 Water (acid buttermilk powder) 5% Max. Annex VI
Water (SMP) 5% Max. IDF Standard 26A:1993
Fat (SMP) 11% Max. IDF Standard 9C:1987
SMP content final product 50% Min. Annex III
Fatty matter final product 2,5% or 5% Min. Commission Directive 84/4/EEC
(OJ No L 15, 18. 1. 1984, p. 28)
Copper final product 25 ppm Directive 78/633/EEC (OJ No L206, 29. 7. 1978, p. 43)
Starch Final Product ≥2% Annex V
Rennet whey final product Absence Annex IV
Regulation (EC) No 322/96 SMP spray Fat 1,0% Max. IDF Standard 9C:1987
Protein 31,4% (Min. of the non-fat dry
matter)IDF Standard 20B:1993
Water 3,5% Max. IDF Standard 26A:1993
Acidity (N/10 NaOH) 19,5 mls Max. IDF Standard 86:1981
Lactates 150 mg/100 g Max. IDF Standard 69B:1987
Phosphatase Negative ISO Standard 3356:1975
Solubility 0,5 ml Max. at 24 °C IDF 129A:1988
Scorched particles Disk B Min. (15,0 mg) ADPI:1990
TBC 40000/1 g IDF Standard 100B:1991
Coliform Negative/0,1 g Regulation (EC) No 1080/96 Note 3
Buttermilk Negative Annex VI
Whey — rennet Negative Annex V
1996R1854 — EN — 01.04.1997 — 001.001 — 8▼M1
CommissionRegulation Product Parameter Limit Referencemethod Remark
Whey — acid Negative Method approved by competent
authority
Antimicrobial agents Annex VII
Regulation (EEC) No 1105/68 Skimmed milk Fat 1,0% Max. IDF Standard 122B:1987
Solids non fat 8,75% Min. Note 5
Total solids IDF Standard 121B:1987
Freezing Point IDF Standard 108B:1991
Regulation (EEC) No 1105/68 Buttermilk Fat 1,0% Max. IDF Standard 122B:1987
Solids non fat 8,00% Min. Note 5
Total solids IDF Standard 121B:1987
Freezing Point IDF Standard 108B:1991
1996R1854 — EN — 01.04.1997 — 001.001 — 9▼M1
CommissionRegulation Product CNcode Parameter Limit Referencemethod RemarkPart B
The reference methods listed under Part B are applicable to analyses of products covered by any of the regulations indicated in the first column
Regulation (EC) No 1466/95 Milk and cream, not concentrated CNcode0401 Fat (≤6%) The limits are those speci- IDF Standard 1C:1987
nor sweetened Fat (>6%) fiedinthedescriptiontothe IDF Standard 16C:1987 Regulation (EC) No 1600/95
Regulation (EEC) No 584/92Milk and cream, concentrated or
containing added sugarCNcode0402 Fat (liquid form) CNcode for the particularproduct or where applicable IDF Standard 13C:1987
Regulation (EC) No 1588/94
Regulation (EC) No 1713/95Fat (solid form) those specified in Part 9 of
theexportrefundnomencla-IDF Standard 9C:1993
Sucrose tureinRegulation(EEC)No IDF Standard 35A:1992 Regulation(EEC)No 1150/90
Total solids (SCM) 3846/87 IDF Standard 15B:1991
Total solids (EMC) IDF Standard 21B:1987
Buttermilk, fermented or acidifiedmilk and cream, concentrated or CNcode0403 Fat IDF 1C:1987, IDF 9C:1987
IDF16C:1987,IDF22B:1987
unconcentrated containing added
sugarSucrose IDF Standard 35A:1992
Whey, whether or not concentratedorsweetened;productsconsistingof CNcode0404 Fat IDF 9C:1987, IDF 16C:1987
IDF 22B:1987
natural milk constituentsProtein IDF Standard 20B:1993
Sucrose IDF Standard 35A:1992
Butter and other fats derived from
milk; dairy spreadsCNcode0405 Fat (if fat ≤85%) IDF Standard 80:1977
Butter Water IDF Standard 80:1977
Solids not fat IDF Standard 80:1977
NaCl IDF Standard 12B:1988
Butteroil Fat (fat>99%) IDF Standard 24:1964
Water (if fat >99%) IDF Standard 23A:1988
Cheese and curd CNcode0406 Fat IDF Standard 5B:1986
Dry matter IDF Standard 4A:1982
Dry matter (Ricotta) IDF Standard 58:1970
NaCl IDF Standard 88A:1988
Lactose IDF Standard 79B:1991
1996R1854 — EN — 01.04.1997 — 001.001 — 10▼M1
Notes to list of European Union reference methods
Note 1: Milk fat isolation as described in IDF Standard 6B:1989 (protection from light).Note 2: No reference method has been established.Note 3: Sample preparation to be carried out according to IDF Standard 122C:1996 or according to IDF Standard 73A:1985.Note 4: Incubation for 48 hours at a temperature of 55 °C.
Note 5: % solids non fat = % total solids — % fat.