Commission Regulation (EC) No 881/1999 of 28 April 1999 amending Regulation (EC) No 1854/96 establishing a list of reference methods to be applied for the analysis and quality evaluation of milk and milk products under the common market organisation
Date: 1999-04-28
Institutions: European Commission
Subjects: application of EU law, butter, food inspection, milk, milk product, product quality

L 111/24

EN

Official Journal of the European Communities

29. 4. 1999

COMMISSION REGULATION (EC) No 881/1999

of 28 April 1999

amending Regulation (EC) No 1854/96 establishing a list of reference methods to
be applied for the analysis and quality evaluation of milk and milk products
under the common market organisation

THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European
Community,
Having regard to Council Regulation (EEC) No 804/68 of
27 June 1968 on the common organisation of the market
in milk and milk products (1), as last amended by Regula-
tion (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 24 November 1995 establishing rules for the
application of reference and routine methods for the
analysis and quality evaluation of milk and milk products
under the common market organisation (3) specifies that
before 1 April each year a list of reference methods
applicable for the analyses mentioned in Article 1 of that
Regulation has to be established; whereas the list is estab-
lished by Commission Regulation (EC) No 1854/96 (4), as
last amended by Regulation (EC) No 745/98 (5); whereas

the list of reference methods should be updated; whereas
the Annex to Regulation (EC) No 1854/96 should be
replaced;

Whereas the measures provided for in this Regulation are
the Management
in accordance with the opinion of
Committee for Milk and Milk Products,

HAS ADOPTED THIS REGULATION:

Article 1

The Annex to Regulation (EC) No 1854/96 is replaced by
the Annex hereto.

Article 2

This Regulation shall enter into force on the third day
following its publication in the Official Journal of the
European Communities.

This Regulation shall be binding in its entirety and directly applicable in all Member
States.

Done at Brussels, 28 April 1999.

For the Commission

Franz FISCHLER

Member of the Commission

(1) OJ L 148, 28.6.1968, p. 13.
(2) OJ L 206, 16.8.1996, p. 21.
(3) OJ L 283, 25.11.1995, p. 7.
(4) OJ L 246, 27.9.1996, p. 5.
(5) OJ L 103, 3.4.1998, p. 8.

ANNEX

‘ANNEX

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 Organisation, 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 fats.

PART A:

Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

Regulation (EC) No 454/95
Public storage

Unsalted butter

Milk fat

Water

SnF

82 % min.

16 % max.

2 % max.

Fat acidity (Max.)
PV (Max.)

1,2 mmol/100 g fat
0,3 mequiv. oxygen/1 000 g fat

Coliform

Not detectable in 1 g

Non milk fat

Sterol tracers

Other tracers:
(cid:190) Vanillin

by

triglyceride

detectable

Not
analysis
Not detectable

Not detectable

Commission Regulation (EC) No
880/98 (OJ L 124, 25.4.1998, p. 16)
Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 6B:1989
IDF Standard 74A:1991 (English
version)
Commission Regulation (EC) No
1080/96 (OJ L 142, 15.6.1996, p.
13)
Annex III

Commission Regulation (EC) No
86/94 (OJ L 17, 20.1.1994, p. 7)

Note 1

Note 3

Commission Regulation (EC) No
1459/98 (OJ L 193, 9.7.1998, p. 16)

Note 2

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Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

(cid:190) Carotenic acid ethyl ester

Not detectable

(cid:190) Triglyceride of enanthic acid
Sensory characteristics

Water dispersion

Not detectable
At least four out of five points for
A, F, C
At least four points

Regulation (EC) No 1082/96 (OJ L
142, 15.6.1996, p. 26)
IUPAC 2.301 sub 5
Annex IV

IDF Standard 112A:1989

Regulation (EC) No 454/95
Private storage

Unsalted butter

Milk fat

Water

Regulation (EC) No 454/95
Private storage

Salted butter

Milk fat

Water

Salt

Regulation (EC) No 2571/97

Non-salted butter

Milk fat

Water

Tracers:
(cid:190) Sterols

(cid:190) Vanillin

(cid:190) Carotenic acid ethyl ester

(cid:190) Triglycerides of enanthic acid

82 % min.

16 % max.

80 % min.

16 % max.

2 % max.

82 % min.

16 % max.

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98

Note 6

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 12B:1988

Note 6

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98

Commission Regulation (EC) No
86/94
Commission Regulation (EC) No
1459/98
Commission Regulation (EC) No
1082/96
IUPAC 2.301 sub 5

Note 2

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Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

Regulation (EC) No 2571/97

Salted butter

80 % min.

16 % max.

2 % max.

Milk fat

Water

Salt
Tracers:
(cid:190) Sterols

(cid:190) Vanillin

(cid:190) Carotenic acid ethyl ester

(cid:190) Triglycerides of enanthic acid

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 12B:1988

Commission Regulation (EC) No
86/94
Commission Regulation (EC) No
1459/98
Commission Regulation (EC) No
1082/96
IUPAC 2.301 sub 5

Note 2

Regulation (EC) No 2571/97

Concentrated butter

Milk fat
Moisture and MSNF

99,8 % min.
0,2 % max.

Fat acidity
PV (max.)

0,35 % (oleic) max.
0,5 mequiv. oxygen/1 000 g fat

Non milk fat

Absent

Fresh
Absence of extraneous odours
Absence of neutralising agents,
antioxidants and preservatives

Flavour
Smell
Other

Tracers:
(cid:190) Sterols

(cid:190) Vanillin

(cid:190) Carotenic acid ethyl ester

(cid:190) Triglycerides of enanthic acid

IDF Standard 24:1964
IDF Standard 23A:1988 (moisture)
IDF Standard 24:1964 (MSNF)
IDF Standard 6B:1989
IDF Standard 74A:1991 (English
version)
Annex III to Regulation (EC) No
454/95 (OJ L 46, 1.3.1995, p. 1)

Note 1

Commission Regulation (EEC) No
3942/92 (OJ L 399, 31.12.1992, p.
29)
Commission Regulation (EC) No
1459/98
Commission Regulation (EC) No
1082/96
IUPAC 2.301 sub 5

Note 2

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Commission
Regulation

Regulation (EC) No 2571/97

Cream

Product

Parameter

Limit

Reference method

Remark

Fat
Tracers:
(cid:190) Sterols

(cid:190) Vanillin

(cid:190) Carotenic acid ethyl ester

(cid:190) Triglycerides of enanthic acid

35 %

IDF Standard 16C:1987

Methods approved by competent
authority
Commission Regulation (EC) No
1459/98
Methods approved by competent
authority
IUPAC 2.301 sub 5

Note 2

Note 2

Note 2

Regulation (EEC) No 429/90

Concentrated butter

Milk fat

Snf

Tracers:
(cid:190) Stigmasterol (95 %)

96 % min.

2 % max.

15 g/100 kg butter concentrate

(cid:190) Stigmasterol (85 %)

17 g/100 kg butter concentrate

(cid:190) Triglycerides of enanthic acid
(cid:190) Ethyl ester of butyric acid and

1,1 kg/100 kg butter concentrate
See Annex point 1(c)

stigmasterol

(cid:190) Lecithin (E322)

0,5 % max.

NaCl
Fat acidity
PV (max.)

Flavour
Smell
Other

0,75 % max.
0,35 % (oleic) max.
0,5 mequiv. oxygen/1 000 g fat

Fresh
Absence of extraneous odours
Absence of neutralising agents,
antioxidants and preservatives

Methods approved by competent
authority
Methods approved by competent
authority

Note 2

Note 2

Commission Regulation (EEC) No
3942/92
Commission Regulation (EEC) No
3942/92
IUPAC 2.301 sub 5
Commission Regulation (EEC) No
3942/92 (stigmasterol) and method
approved by competent authority
(butyric acid)
Methods approved by competent
authority
IDF Standard 12B:1988
IDF Standard 6B:1989
IDF Standard 74A:1991 (English
version)

Note 2

Note 2

Note 1

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Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

Regulation (EEC) No 2191/81

Non-salted butter

Milk fat

Water

Regulation (EEC) No 2191/81

Salted butter

Milk fat

Water

Salt

Regulation (EEC) No 2990/82

Non-salted butter

Milk fat

Water

Regulation (EEC) No 2990/82

Salted butter

Milk fat

Water

Salt

Regulation (EC) No 1081/96

Cheese made from ewes
and/or goats milk

Cows’ milk

82 % min.

16 % max.

80 % min.

16 % max.

2 % max.

82 % min.

16 % max.

80 % min.

16 % max.

2 % max.

: 1 %

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 12B:1988

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 12B:1988

Commission Regulation (EC) No
1081/96 (OJ L 142, 15.6.1996, p.
15)

Regulation (EEC) No 2921/90

Annex I (cid:190) Acid casein

Water
Fat
Free acidity

12,00 % max.
1,75 % max.
0,30 % (lactic) max.

IDF Standard 78C:1991
IDF 127A:1988
IDF Standard 91:1979

Regulation (EEC) No 2921/90

Annex I (cid:190) Rennet casein Water

Fat
Ash

12,00 % max.
1,00 % max.
7,50 % min.

IDF Standard 78C:1991
IDF 127A:1998
IDF Standard 90:1979

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Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

Regulation (EEC) No 2921/90

Annex I (cid:190) Caseinate

Water
Milk protein
Fat and ash

6,00 % max.
88,00 % min.
6,00 % max.

Regulation (EEC) No 2921/90

Annex II (cid:190) Acid casein Water

Fat
Free acidity
TBC (max.)
Coliforms

10,00 % max.
1,50 % max.
0,20 % (lactic) max.
30,000/l g
Absence/0,1 g

Regulation (EEC) No 2921/90

Annex II (cid:190) Rennet
casein

Regulation (EEC) No 2921/90

Annex II (cid:190) Caseinate

Regulation (EEC) No 2921/90

Annex III (cid:190) Caseinate

Therm.

(max.)

5,000/l g

Water
Fat
Ash
TBC (max.)
Coliforms

8,00 % max.
1,00 % max.
7,50 % min.
30,000/l g
Absence/0,1 g

Therm.

(max.)

5,000/l g

Water
Milk Protein
Fat and ash

TBC (max.)
Coliforms

6,00 % max.
88,00 % min.
6,00 % max.

30,000/l g
Absence/0,1 g

Therm.

(max.)

5,000/l g

Water
Milk protein
Fat
Lactose
Ash
TBC (max.)
Coliforms

6,00 % max.
85,00 % min.
1,50 % max.
1,00 % max.
6,50 % max.
30,000/l g
Absence/0,1 g

Therm.

(max.)

5,000/l g

IDF Standard 78C:1991
IDF Standard 92:1979
IDF 127A:1988
IDF Standard 89:1979 or
IDF Standard 90:1979

IDF Standard 78C:1991
IDF 127A:1988
IDF Standard 91:1979
IDF Standard 100B:1991
Commission Regulation (EC) No
1080/96
IDF Standard 100B:1991

IDF Standard 78C:1991
IDF 127A:1988
IDF Standard 90:1979
IDF Standard 100B:1991
Commission Regulation (EC) No
1080/96
IDF Standard 100B:1991

IDF Standard 78C:1991
IDF Standard 92:1979
IDF 127A:1988
IDF 89:1979 or IDF 90:1979
IDF Standard 100B:1991
Commission Regulation (EC) No
1080/96
IDF Standard 100B:1991

IDF Standard 78C:1991
IDF Standard 92:1979
IDF 127A:1988
IDF Standard 106:1982
IDF 89:1979 or IDF 90:1979
IDF Standard 100B:1991
Commission Regulation (EC) No
1080/96
IDF Standard 100B:1991

Note 3
Note 3

Note 3, 4

Note 3
Note 3

Note 3, 4

Note 3
Note 3

Note 3, 4

Note 3
Note 3

Notes 3 and 4

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Commission
Regulation

Regulation (EEC) No 1725/79

Product

Parameter

Limit

Reference method

Remark

Compound feedingstuffs Water (acid buttermilk powder)
and SMP (animal grade)

Water (SMP)
Fat (SMP)
Rennet whey (SMP)
Starch (SMP)
Water (Mixture)
Fatty material (Mixture)

5 % max.
5 % max.
11 % max.
Absence
Absence
5 % max. in non fat dry matter
(cid:190)

Rennet whey (Mixture)
SMP content (final product)
Fatty matter (final product)
Starch (final product)
Copper (final product)

Absence
50 % Minimum
2,5 % or 5 % minimum
2 % min.
25 ppm

Annex VI
IDF Standard 26A:1993
IDF Standard 9C:1987
Annex IV
Annex V
IDF Standard 26A:1993
Commission Directive 84/4/EEC
(OJ L 15, 18.1.1984, p. 28)
Annex IV
Annex III
Commission Directive 84/4/EEC Note 7
Note 8
Annex V
Note 9
Commission Directive 78/633/EEC
(OJ L 206, 29.7.1987, p. 43)

Note 7

Regulation (EC) No 322/96

SMP spray

Fat
Protein
Water
Acidity (N/10 NaOH)
Lactates
Phosphatase
Solubility
Scorched particles
TBC
Coliform

Buttermilk
Whey (cid:190) Rennet
Whey (cid:190) Acid

Antimicrobial agents

1,0 % max.
31,4 % (min. in non-fat dry matter)
3,5 % max.
19,5 mls max.
150 mg/100 g max.
Negative
0,5 ml max. at 24 (cid:176)C
Disk B min.
40,000/l g
Negative/0,1 g

(15,0 mg)

Negative
Negative
Negative

IDF Standard 9C:1987
IDF Standard 20B:1993
IDF Standard 26A:1993
IDF Standard 86:1981
IDF Standard 69B:1987
ISO Standard 3356:1975
IDF 129A:1988
ADPI:1990
IDF Standard 100B:1991
Commission Regulation (EC) No
1080/96
Annex VI
Annex V
Method approved by competent
authority
Annex VII

Note 3
Note 3

Note 2

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Commission
Regulation

Product

Parameter

Limit

Reference method

Remark

Regulation (EEC) No 1105/68

Skimmed milk

Regulation (EEC) No 1105/68

Buttermilk

Fat
Solids non fat
Total solids
Freezing point

Fat
Solids non fat
Total solids

1 % max.
8,75 % min.
(cid:190)
(cid:190)

1 % max.
8,00 % min.
(cid:190)

IDF Standard 22B:1987

IDF Standard 21B:1987
IDF 108B:1991

IDF Standard 22B:1987

IDF Standard 21B:1987

Note 5

Note 5

PART 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.

Commission
Regulation

Product

CN code

Parameter

Limit

Reference method

Remark

Regulation (EEC) No 1150/90
Regulation (EC) No 1466/95
Regulation (EC) No 1600/95
Regulation (EC) No 2508/97

Milk and cream, not con-
centrated nor containing
added
other
or
sweetening matter

sugar

CN code 0401

Fat (@ 6 %)

Fat (; 6 %)

IDF Standard 1D:1996

IDF Standard 16C:1987

product

The limits are those speci-
fied in the description to
the CN code for the partic-
or where
ular
applicable those specified
the export
in Part 9 of
in
refund nomenclature
Commission
Regulation
(EEC) No 3846/87 (OJ L
366, 24.12.1987, p. 1)

Milk and cream, concen- CN code 0402
trated or containing added
sugar or other sweetening
matter

Fat (liquid form)
Fat (solid form)
Sucrose (normal content)
Sucrose (low content)

Total solids (SCM)
Total solids (EMC)

IDF Standard 13C:1987
IDF Standard 9C:1993
IDF Standard 35A:1992
Method approved by competent
authority
IDF Standard 15B:1991
IDF Standard 21B:1987

Note 2

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Commission
Regulation

Product

CN code

Parameter

Limit

Reference method

Remark

Buttermilk, fermented or
acidified milk and cream,
concentrated or uncon-
centrated containing ad-
ded sugar or other sweet-
ening matter

CN code 0403

Fat

Sucrose (normal content)

Sucrose (low content)

or

concentrated

Whey,
unconcentrated
containing added sugar or
other sweetening matter;
products
of
natural milk constituents

consisting

and

other

fats
Butter
derived from milk; dairy
spreads

CN code 0404

Fat

Protein

Sucrose (normal content)

Sucrose (low content)

CN code 0405

Fat (if fat @ 85 %)

Water

Butter

Solids non fat

NaCl
Butteroil Fat (fat ; 99 %)

Water (if fat. : 99 %)

Cheese and curd

CN code 0406

Fat
Dry matter
Dry matter (Ricotta)
NaCl
Lactose

IDF 1D:1996, IDF 9C:1987
IDF 16C:1987, IDF 22B:1987
IDF 126A:1988
IDF Standard 35A:1992

Method approved by competent
authority

Note 2

IDF 9C:1987, IDF 16C:1987
IDF 22B:1987
IDF Standard 20B:1993

IDF Standard 35A:1992

Method approved by competent
authority

Note 2

Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
Commission Regulation (EC) No
880/98
IDF Standard 12B:1988
IDF Standard 24:1964
IDF Standard 23A:1988

IDF Standard 5B:1986
IDF Standard 4A:1982
IDF Standard 58:1970
IDF Standard 88A:1988
IDF Standard 79B:1991

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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 (cid:176)C, precautions against drying out of the growth medium to be taken.
Note 5: % solids non fat = % total solids – % fat.
Note 6: The butter must correspond to the national quality class of the Member State of production referred to in Annex II to Commission Regulation (EC) No 454/95.
Note 7: Commission Directive 84/4/EEC.
Note 8: Commission Regulation (EC) No 1758/94 (OJ L 183, 19.7.1994, p. 14).
Note 9: Commission Directive 78/633/EEC.'

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4

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1
9
9
9