CELEX: 32018R0149
Language: en
Date: 2017-11-15 00:00:00
Title: Commission Delegated Regulation (EU) 2018/149 of 15 November 2017 amending Delegated Regulation (EU) 2016/1238 with regard to the compositional requirements and quality characteristics of milk and milk products eligible for public intervention and aid for private storage

31.1.2018   
            
            
               EN
            
            
               Official Journal of the European Union
            
            
               L 26/11
            
         COMMISSION DELEGATED REGULATION (EU) 2018/149
   of 15 November 2017
   amending Delegated Regulation (EU) 2016/1238 with regard to the compositional requirements and quality characteristics of milk and milk products eligible for public intervention and aid for private storage
   THE EUROPEAN COMMISSION,
   Having regard to the Treaty on the Functioning of the European Union,
   Having regard to 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 Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 19(1)(a) thereof,
   Whereas:
   
               (1)
            
            
               Commission Delegated Regulation (EU) 2016/1238 (2) sets out the compositional requirements and quality characteristics for milk and milk products that are eligible for public intervention and aid for private storage.
            
         
               (2)
            
            
               Due to technical improvements in the methodology used in the analysis and quality evaluation of milk and milk products and in order to align existing Union rules relating to hygiene requirements, it is necessary to review and update the parameters of the compositional requirements and quality characteristics of certain milk products eligible for public intervention and aid for private storage.
            
         
               (3)
            
            
               Annexes IV and V to Delegated Regulation (EU) 2016/1238 should therefore be amended accordingly,
            
         HAS ADOPTED THIS REGULATION:
   Article 1
   The Annexes to Delegated Regulation (EU) 2016/1238 are amended as follows:
   
               (a)
            
            
               Part II of Annex IV is replaced by the text set out in Annex I to this Regulation;
            
         
               (b)
            
            
               Part II of Annex V is replaced by the text set out in Annex II to this Regulation.
            
         Article 2
   This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.
   
      This Regulation shall be binding in its entirety and directly applicable in all Member States.
      Done at Brussels, 15 November 2017.
      
         
            For the Commission
         
         
            The President
         
         Jean-Claude JUNCKER
      
   
   
      (1)  OJ L 347, 20.12.2013, p. 671.
   
      (2)  Commission Delegated Regulation (EU) 2016/1238 of 18 May 2016 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (OJ L 206, 30.7.2016, p. 15).
   
      ANNEX I
      
         
            ‘PART II
         
         
            Compositional requirements and quality characteristics
         
         Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:
         
                     Parameters
                  
                  
                     Content and quality characteristics
                  
               
                     Fat
                  
                  
                     Minimum 82 %
                  
               
                     Water
                  
                  
                     Maximum 16 %
                  
               
                     Non-fat solids
                  
                  
                     Maximum 2 %
                  
               
                     Fat acidity
                  
                  
                     Maximum 1,2 mmole/100 g fat
                  
               
                     Peroxide value
                  
                  
                     Maximum 0,3 meq oxygen/1 000  g fat
                  
               
                     Non-milk fat
                  
                  
                     Not detectable by triglyceride analysis
                  
               
                     Sensory characteristics
                  
                  
                     At least four out of five points for appearance, flavour and consistency’
                  
               
   
   
      ANNEX II
      
         
            ‘PART II
         
         
            Compositional requirements and quality characteristics
         
         
                     Parameters
                  
                  
                     Content and quality characteristics
                  
               
                     Protein
                  
                  
                     Minimum 34,0 % of the non-fat dry matter
                  
               
                     Fat
                  
                  
                     Maximum 1,00 %
                  
               
                     Water
                  
                  
                     Maximum 3,5 %
                  
               
                     Titratable acidity in ml of decinormal sodium hydroxide solution
                  
                  
                     Maximum 19,5 ml
                  
               
                     Lactates
                  
                  
                     Maximum 150 mg/100 g
                  
               
                     Phosphatase test
                  
                  
                     Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk
                  
               
                     Insolubility index
                  
                  
                     Maximum 0,5 ml (24 °C)
                  
               
                     Scorched particles
                  
                  
                     Maximum 15,0 mg, i.e. disc B minimum
                  
               
                     Micro-organisms
                  
                  
                     Maximum 40 000  CFU per gram
                  
               
                     Buttermilk (1)
                     
                  
                  
                     None (2)
                     
                  
               
                     Rennet whey (3)
                     
                  
                  
                     None
                  
               
                     Acid whey (3)
                     
                  
                  
                     None (4) or maximum 150 mg/100 g (5)
                     
                  
               
                     Taste and smell
                  
                  
                     Clean
                  
               
                     Appearance
                  
                  
                     White or slightly yellowish colour, free from impurities and coloured particles
                  
               
      
         (1)  “Buttermilk” means the by-product of butter production obtained after churning of the cream and separation of the solid fat.
      
         (2)  The absence of buttermilk can be established either by an on-the-spot inspection of the production plant carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of PEDP phosphatidylethanolamine dipalmitoyl per 100 g.
      
         (3)  “Whey” means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes.
      
         (4)  When on-the-spot inspections are carried out.
      
         (5)  When ISO 8069 is applied.’