1996R1854 — EN — 22.10.1997 — 002.001 — 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
►M2Commission Regulation (EC) No 1997/97 of 14 October 1997 L282 13 15.10.1997
1996R1854 — EN — 22.10.1997 — 002.001 — 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 — 22.10.1997 — 002.001 — 3▼M2
CommissionRegulation Product Parameter Limit Referencemethod RemarksANNEX
LIST OF REFERENCE METHODS PURSUANT TO REGULATION (EC) No 2721/95
Index:
Min.=minimum, Max.=maximum, Annex=Annex to quoted Regulation, SnF=solids not fat, 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=International Union of Pure and
Applied Chemistry, ADPI=American Dairy Products Institute, SCM=sweetened condensed milk, EMC=evaporated milk or cream, MSNF=milk solids non fat, WC=whey cheese.
Part A
Regulation (EC) No 454/95: Public
StorageUnsalted Butter Milk-Fat 82% Min IDF Standard 80:1977
Water 16% Max IDF Standard 80:1977
S.n.F. 2% Max IDF Standard 80:1977
Fat acidity (Max) 1,2 mmol/100 g fat IDF Standard 6B:1989
P.V. (Max) 0,3 mequiv. oxygen/1000 g fat IDF Standard 74A:1991 (English
Version)Note 1
Coliform not detectable in 1 g Regulation (EC) No 1080/96 (OJ L
142, 15. 6. 1996, p. 13)Note 3
non milk fat notdetectablebytriglycerideanalysis Annex III
Sterol tracers not detectable Regulation (EC) No 86/94 (OJ L 17,
20. 1. 1994, p. 7)
Other tracers not detectable Methods approved by competent
authorityNote 2
Sensory Characteristics Atleast4outof5pointsforA,F,C Annex IV
Water dispersion At least 4 points IDF Standard 112A:1989
Regulation (EC) No 454/95:Private
StorageUnsalted Butter Milk-Fat 82% Min IDF Standard 80:1977 Note 6
Water 16% Max IDF Standard 80:1977
Regulation (EC) No 454/95: Private
StorageSalted Butter Milk-Fat 80% Min IDF Standard 80:1977 Note 6
1996R1854 — EN — 22.10.1997 — 002.001 — 4▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
Water 16% Max IDF Standard 80:1977
Salt 2% Max IDF Standard 12B:1988
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
Vanillin Methods approved by competent
authorityNote 2
Carotenic Acid Ethyl Ester Regulation (EC) No 1082/96 (OJ L
142, 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
Salt 2% Max IDF Standard 12B:1988
Tracers
Sterols Regulation (EC) No 86/94
Vanillin Methods approved by the competentauthorityNote 2
Carotenic Acid Ethyl Ester Regulation (EC) No 1082/96
Triglycerides of enanthic acid IUPAC 2301 sub 5
Regulation (EEC) No 570/88 Concentratedbutter Milk-Fat 99,8% Min IDF Standard 24:1964
Moisture & MSNF 0,2% Max IDF Standard 23A:1988 (moisture)
IDF Standard 24:1964 (MSNF)
Fat acidity 0,35% (oleic) Max IDF Standard 6B:1989
P.V. (Max) 0,5 mequiv. oxygen/1000 g fat IDF Standard 74A:1991 (English
Version)Note 1
Flavour Fresh
Smell absence of extraneous odours
Other Absence of neutralising agents, anti-
oxidants and preservatives
1996R1854 — EN — 22.10.1997 — 002.001 — 5▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
Tracers
Sterols Regulation (EEC) No 3942/92 (OJ L
399, 31. 12. 1992, p. 29)
Vanillin Methods approved by competentauthorityNote 2
Carotenic Acid Ethyl Ester Regulation (EC) No 1082/96
Triglycerides of enanthic acid IUPAC 2301 sub 5
Regulation (EEC) No 570/88 Cream Fat 35%—49% IDF Standard 16C:1987
Tracers
Sterols Methods approved by competent
authorityNote 2
Vanillin Methods approved by competent
authorityNote 2
Carotenic Acid Ethyl Ester Methods approved by competent
authorityNote 2
Triglycerides of enanthic acid IUPAC 2301 sub 5
Regulation (EEC) No 429/90 Concentratedbutter Milk-Fat 96% Min Methods approved by competent
authorityNote 2
S.n.f. 2% Max Methods approved by competent
authorityNote 2
Tracers
stigmasterol (95%) 15 g/100 kg Butter concentrate Regulation (EEC) No 3942/92 (OJ L
399, 31. 12. 1992, p. 29)
stigmasterol (85%) 17 g/100 kg Butter concentrate Regulation (EEC) No 3942/92
triglycerides of enanthic acid 1,1 kg/100 kg Butter concentrate IUPAC 2301 sub 5
ethyl ester of butyric acid and stig-masterol see Annex point 1 (c) Regulation (EEC) No 3942/92 (stig-masterol) and method approved vycompetent authority (butyric acid)Note 2
lecithin (E322) 0,5% Max Methods approved by competent
authorityNote 2
1996R1854 — EN — 22.10.1997 — 002.001 — 6▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
NaCl 0,75% Max IDF Standard 12B:1988
Fat acidity 0,35% (oleic) Max IDF Standard 6B:1989
P.V. (Max) 0,5 mequiv. oxygen/1000 g fat IDF Standard 74A:1991 (English
version)Note 1
Flavour fresh
Smell absence of extraneous odours
Other absence of neutralising agents, anti-
oxidants and preservatives
Regulation (EEC) No 2191/81 Non-salted butter Milk fat 82% Min IDF Standard 80:1977
Water 16% Max IDF Standard 80:1977
Regulation (EEC) No 2191/81 Salted butter Milk fat 80% Min IDF Standard 80:1977
Water 16% Max IDF Standard 80:1977
Salt 2% Max IDF Standard 12B:1988
Regulation (EEC) No 2990/82 Non-salted butter Milk fat 82% Min IDF Standard 80:1977
Water 16% Max IDF Standard 80:1977
Regulation (EEC) No 2990/82 Salted butter Milk fat 80% Min IDF Standard 80:1977
Water 16% Max IDF Standard 80:1977
Salt 2% Max IDF Standard 12B:1988
Regulation (EC) No 1081/96 Cheese made fromewes’and/orgoats’milk Cows’ milk <1% Regulation (EEC) No 1081/96 (OJ L
142, 15. 6. 1996, p. 15)
Regulation (EEC) No 2921/90 Annex I — AcidCasein Water 12,00% Max IDF Standard 78C:1990
Fat 1,75% Max IDF 127A:1988
Free acidity 0,30% (lactic) Max IDF Standard 91:1979
Regulation (EEC) No 2921/90 Annex I — RennetCasein 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
1996R1854 — EN — 22.10.1997 — 002.001 — 7▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
Milk Protein 88,00% Min IDF Standard 92:1979
Fat & Ash 6,00% Max IDF 127A:1988
IDF Standard 89:1979 or IDF
Standard 90:1979
Regulation (EEC) No 2921/90 Annex II — AcidCasein Water 10,00% Max IDF Standard 78C:1990
Fat 1,50% Max IDF 127A:1988
Free acidity 0,20% (lactic) Max IDF Standard 91:1979
T.B.C. (Max) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therm. (Max) 5000/1 g IDF Standard 100B:1991 Notes 3, 4
Regulation (EEC) No 2921/90 Annex II —Rennet Casein Water 8,00% Max IDF Standard 78C:1990
Fat 1,00% Max IDF 127A:1988
Ash 7,50% Min IDF Standard 90:1979
T.B.C. (Max) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therm. (Max) 5000/1 g IDF Standard 100B:1991 Notes 3, 4
Regulation (EEC) No 2921/90 Annex II —Caseinate Water 6,00% Max IDF Standard 78C:1990
Milk Protein 88,00% Min IDF Standard 92:1979
Fat & Ash 6,00% Max IDF 127A:1988
IDF 89:1979 or IDF 90:1979
T.B.C. (Max) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms absence/0,1 g Regulation (EC) No 1080/96 Note 3
Therms (Max) 5000/1 g IDF Standard 100B:1991 Note 3, 4
Regulation (EEC) No 2921/90 Annex III —
CaseinateWater 6,00% Max IDF Standard 78C:1990
1996R1854 — EN — 22.10.1997 — 002.001 — 8▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
Milk Protein 85,00% Min IDF Standard 92:1979
Fat 1,50% Max IDF 127A:1988
Lactose 1,00% Max IDF Standard 106:1982
Ash 6,50% Max IDF 89:1979 or IDF 90:1979
T.B.C. (Max) 30000/1 g IDF Standard 100B:1991 Note 3
Coliforms 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 Compound
feedingstuffs &SMP (animalgrade)Water (acid buttermilk powder) 5% Max Annex VI
Water (SMP) 5% Max IDF Standard 26A:1993
Fat (SMP) 11% Max IDF Standard 9C:1987
Rennet Whey (SMP) Absence Annex IV
Starch (SMP) Absence Annex V
Water (Mixture) 5% Max in non fat dry matter IDF Standard 26A:1993
Fatty material (Mixture) — Directive 84/4/EEC (OJ L 15, 18. 1.1984, p. 28)Note 7
Rennet Whey (Mixture) Absence Annex IV
SMP content (Final Product) 50% Minimum Annex III
Fatty matter (Final Product) 2,5% or 5% minimum Directive 84/4/EEC Note 7
Starch (Final Product) 2% Min Annex V Note 8
Copper (Final Product) 25 ppm Directive78/633/EEC(OJL206,29.
7. 1978, p. 43)Note 9
Regulation (EC) No 322/96 SMP spray Fat 1,0% Max IDF Standard 9C:1987
Protein 31,4% (in 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
1996R1854 — EN — 22.10.1997 — 002.001 — 9▼M2
CommissionRegulation Product Parameter Limit Referencemethod Remarks
Scorched Particles disk B Min (15,0 mg) ADPI:1990
T.B.C. 40000/1 g IDF Standard 100B:1991 Note 3
Coliform negative/0,1 g Regulation (EC) No 1080/96 Note 3
Buttermilk negative Annex VI
Whey — Rennet negative Annex V
Whey — Acid negative Method approved by competent
authorityNote 2
Antimicrobial agents Annex VII
Regulation (EEC) No 1105/68 Skimmed milk Fat 1,0% Max IDF Standard 22B:1987
Solids non fat 8,75% Min Note 5
Total solids — IDF Standard 21B:1987
Freezing Point — IDF 108B:1991
Regulation (EEC) No 1105/68 Buttermilk Fat 1,0% Max IDF Standard 22B:1987
Solids non fat 8,00% Min Note 5
Total solids — IDF Standard 21B:1987
1996R1854 — EN — 22.10.1997 — 002.001 — 10▼M2
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 1150/90
Regulation (EC) No 584/92
Regulation (EEC) No 1588/94
Regulation (EC) No 1466/95
Regulation (EC) No 1600/95
Regulation (EEC) No 1713/95
Regulation (EC) No 455/97Milk and cream, not concen-
trated nor containing added
sugar or other sweetening
matter0401 Fat (≤6%) The limits are those specified
in the description to the CN-
codefortheparticularproduct
or where applicable those
specified in Part 9 of the
Export Refund Nomenclature
inRegulation(EEC)No3846/
87IDF Standard 1D:1996
Fat (>6%) IDF Standard 16C:1987
Milk and cream, concentrated
or containing added sugar or
other sweetening matter0402 Fat (liquid form) IDF Standard 13C:1987
Fat (solid form) IDF Standard 9C:1993
Sucrose (normal content) IDF Standard 35A:1992
Sucrose (low content) Method approved by
competent authorityNote 2
Total solids (SCM) IDF Standard 15B:1991
Total solids (EMC) IDF Standard 21B:1987
Buttermilk,fermentedoracid-
ifiedmilkandcream,concen-
trated or unconcentrated
containing added sugar or
other sweetening matter0403 Fat IDF 1D:1996, IDF 9C:1987
IDF16C:1987,IDF22B:1987
Sucrose (normal content) IDF Standard 35A:1992
Sucrose (low content) Method approved by
competent authorityNote 2
Whey, concentrated
containing added sugar or
other sweetening matter;
products consisting of natural
milk constituents0404 Fat IDF 9C:1987, IDF 16C:1987
IDF 22B:1987
1996R1854 — EN — 22.10.1997 — 002.001 — 11▼M2
CommissionRegulation Product CNcode Parameter Limit Referencemethod Remark
Protein IDF Standard 20B:1993
Sucrose (normal content) IDF Standard 35A:1992
Sucrose (low content) Method approved by
competent authorityNote 2
Butter and other fats derived
from milk; dairy spreads0405
ButterFat (if fat ≤85%) IDF Standard 80:1977
Water IDF Standard 80:1977
Solids non 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 0406 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
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 establishedNote 3: Sample preparation to be carried out according to IDF Standard 122C:1996 or according to IDF Standard 73A:1985Note 4: Incubation for 48 hours at a temperature of 55 °C, precautions against drying-out of the growth medium to be taken
Note 5: % Solids non fat = % Total solids − % fatNote 6: The butter must correspond to the national quality class of the Member State of production referred to in Annex II of Commission Regulation (EC) No 454/95
Note 7: Commission Directive 84/4/EEC (OJ L 15, 18. 1. 1984, p. 28)Note 8: Commision Regulation (EC) No 1758/94 (OJ L 183, 19. 7. 1994, p. 14)Note 9: Commission Directive 78/633/EEC (OJ L 206, 29. 7. 1978, p. 43)