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

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 OJ L 347, 20.12.2013, p. 671. , and in particular Article 19(1)(a) thereof, Whereas: (1) Commission Delegated Regulation (EU) 2016/1238 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). 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

Annex

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: ParametersContent and quality characteristicsFatMinimum 82 %WaterMaximum 16 %Non-fat solidsMaximum 2 %Fat acidityMaximum 1,2 mmole/100 g fatPeroxide valueMaximum 0,3 meq oxygen/1000 g fatNon-milk fatNot detectable by triglyceride analysisSensory characteristicsAt least four out of five points for appearance, flavour and consistency

Annex

ANNEX II PART II Compositional requirements and quality characteristics Buttermilk means the by-product of butter production obtained after churning of the cream and separation of the solid fat.

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. Whey means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes. When on-the-spot inspections are carried out. When ISO 8069 is applied. ParametersContent and quality characteristicsProteinMinimum 34,0 % of the non-fat dry matterFatMaximum 1,00 %WaterMaximum 3,5 %Titratable acidity in ml of decinormal sodium hydroxide solutionMaximum 19,5 mlLactatesMaximum 150 mg/100 gPhosphatase testNegative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milkInsolubility indexMaximum 0,5 ml (24 °C)Scorched particlesMaximum 15,0 mg, i.e. disc B minimumMicro-organismsMaximum 40000 CFU per gramButtermilkNoneRennet wheyNoneAcid wheyNone or maximum 150 mg/100 gTaste and smellCleanAppearanceWhite or slightly yellowish colour, free from impurities and coloured particles