Commission Regulation (EC) No 2771/1999 of 16 December 1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream
Modified by
- Commission Regulation (EC) No 1560/2000of 17 July 2000amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32000R1560, July 18, 2000
- Commission Regulation (EC) No 2099/2000of 3 October 2000amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32000R2099, October 4, 2000
- Commission Regulation (EC) No 213/2001of 9 January 2001laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products and amending Regulations (EC) No 2771/1999 and (EC) No 2799/1999, 32001R0213, February 7, 2001
- Commission Regulation (EC) No 1614/2001of 7 August 2001amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention measures on the market in butter and cream, 32001R1614, August 8, 2001
- Commission Regulation (EC) No 359/2003of 27 February 2003amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32003R0359, February 28, 2003
- Commission Regulation (EC) No 318/2004of 23 February 2004amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32004R0318, February 24, 2004
- Commission regulation (EC) No 810/2004of 29 April 2004adapting several regulations concerning the common organisation of the milk and milk products market by reason of the accession of the Czech Republic, Estonia, Cyprus, Latvia, Lithuania, Hungary, Malta, Poland, Slovenia and Slovakia to the European Union, 32004R0810, June 16, 2004
- Commission Regulation (EC) No 1236/2004of 5 July 2004amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32004R1236, July 6, 2004
- Commission Regulation (EC) No 1448/2004of 13 August 2004amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32004R1448, August 14, 2004
- Commission Regulation (EC) No 1932/2004of 8 November 2004amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32004R1932, November 9, 2004
- Commission Regulation (EC) No 2250/2004of 27 December 2004amending Regulations (EEC) No 429/90, (EC) No 2571/97, (EC) No 174/1999, (EC) No 2771/1999, (EC) No 2799/1999, (EC) No 214/2001, (EC) No 580/2004, (EC) No 581/2004 and (EC) No 582/2004 as regards the time limits for the submission of tenders and for the communication to the Commission, 32004R2250, December 28, 2004
- Commission Regulation (EC) No 1008/2005of 30 June 2005amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32005R1008, July 1, 2005
- Commission Regulation (EC) No 1802/2005of 3 November 2005amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32005R1802, November 4, 2005
- Commission Regulation (EC) No 2107/2005of 21 December 2005amending Regulations (EC) No 174/1999, (EC) No 2771/1999, (EC) No 2707/2000, (EC) No 214/2001 and (EC) No 1898/2005 in the milk sector, 32005R2107, December 22, 2005
- Commission Regulation (EC) No 1226/2006of 14 August 2006amending Regulations (EC) No 2771/1999 and (EC) No 1898/2005 as regards the entry into storage of intervention butter put on sale, 32006R1226, August 15, 2006
- Commission Regulation (EC) No 1474/2006of 5 October 2006amending Regulations (EC) No 2771/1999 and (EC) No 1898/2005 as regards the entry into storage of intervention butter put on sale, 32006R1474, October 6, 2006
- Commission Regulation (EC) No 1633/2006of 3 November 2006amending Regulations (EC) No 2771/1999 and (EC) No 1898/2005 as regards the entry into storage of intervention butter put on sale, 32006R1633, November 4, 2006
- Commission Regulation (EC) No 1803/2006of 7 December 2006amending Regulations (EC) No 2771/1999 and (EC) No 1898/2005 as regards the entry into storage of intervention butter put on sale, 32006R1803, December 8, 2006
- Commission Regulation (EC) No 1919/2006of 11 December 2006adapting several Regulations concerning the common organisation of the milk and milk products market by reason of the accession of Bulgaria and Romania to the European Union, 32006R1919, December 28, 2006
- Commission Regulation (EC) No 688/2007of 19 June 2007amending Regulation (EC) No 2771/1999 as regards the entry into storage of intervention butter put on sale, 32007R0688, June 20, 2007
- Commission Regulation (EC) No 1171/2007of 5 October 2007amending Regulation (EC) No 2771/1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 32007R1171, October 6, 2007
- Commission Regulation (EC) No 105/2008of 5 February 2008laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter, 32008R0105, February 6, 2008
Corrected by
- Corrigendum to Commission Regulation (EC) No 2771/1999 of 16 December 1999 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards intervention on the market in butter and cream, 31999R2771R(02), February 14, 2001
-
(a) the approval number identifying the factory and the Member State of production; (b) the date of production; (c) the date of entry into storage; (d) the production batch number and the package number; the package number may be replaced by a pallet number marked on the pallet; (e) the words "sweet cream" if the aqueous phase of the butter has the corresponding pH; (f) the national quality class referred to in Annex V, where this is required by the Member State of production.
(a) are approved in accordance with Article 4 of Regulation (EC) No 853/2004 of the European Parliament and of the Council and have the appropriate technical equipment;OJ L 139, 30.4.2004, p. 55 . Corrected byOJ L 226, 25.6.2004, p. 22 .(b) undertake to keep permanent records in the form determined by the competent agency of each Member State, listing the origin of the raw materials, the quantities of butter obtained and the packaging, identification and exit date of each production batch intended for public intervention; (c) agree to submit their production of butter to a specific official inspection and, where applicable, to meet the requirements for the national quality class referred to in Annex V; (d) undertake to inform the competent agency responsible for inspection, at least two working days in advance, of their intention to produce butter for public intervention. However, the Member State may set a shorter time limit.
-
(a) one inspection per period of 28 days of production for intervention with at least one inspection every six months, to examine the records referred to in paragraph 1(b); (b) one inspection every six months, to verify compliance with the other conditions for approval referred to in paragraph 1.
-
(a) the date of the inspection; (b) its duration; (c) the operations carried out.
-
(a) the membership of prices boards, in such a way as to ensure that buyers and sellers engaged in transactions involving a large quantity of butter are equally represented or, as the case may be, the system for recording prices on the representative markets; (b) the provisions needed to check the data on which the price recording is based; (c) in cases where transactions relating to butter of the quality referred to in the first paragraph of Article 7 are insufficient in volume to be deemed representative, the criteria for establishing the ratio between the prices for butter for which there have been enough transactions and those for butter as referred to in Article 7.
-
(a) the name and address of the seller; (b) the quantity offered; (c) the place where the butter is held.
-
(a) they relate to a quantity of butter meeting the requirements of Article 4(4); (b) they are accompanied by a written undertaking by the seller to comply with Articles 4(3) and 14(2); (c) proof is furnished that the seller has lodged a security of EUR 5 per 100 kg in the Member State in which the offer was submitted no later than the day on which the offer is received.
-
(a) the original offer stipulates that the seller intends to avail himself/herself of the provisions of this paragraph; (b) subsequent offers refer to the provisions of this paragraph and to the date of the original offer.
-
(a) the quantity to be delivered; (b) the final date for delivery of the butter; (c) the cold storage depot to which it must be delivered.
-
(a) they will take back the butter in question and (b) they will pay the storage costs of the butter concerned from the day on which it was taken over until the date of its removal from storage.
-
(a) the name and address of the tenderer; (b) the quantity offered; (c) the proposed price per 100 kilograms of butter, exclusive of national taxes and charges, delivered to the loading bay of the cold store, expressed in euro to no more than two decimal places; (d) the place where the butter is held.
-
(a) they relate to a quantity of butter meeting the requirements of Article 4(4); (b) they are accompanied by the written undertaking by the tenderer to comply with Articles 4(3) and 14(2); (c) proof is furnished that the tenderer has lodged a security of EUR 5 per 100 kg for the invitation to tender concerned, in the Member State in which the tender was submitted, before the closing date for submission of tenders.
-
(a) the original tender stipulates that the tenderer intends to avail himself of the provisions of this paragraph; (b) subsequent tenders refer to the provisions of this paragraph and to the date of the original tender.
-
(a) the quantity to be delivered; (b) the final date for delivery of the butter; (c) the cold storage depot to which it must be delivered.
-
(a) the locations of the cold store where the butter to be sold is in store, (b) the quantity for sale in each cold store.
-
(a) to examine samples of the butter put up for sale at their own expense before submitting a tender; (b) to verify the results of the analyses referred to in Article 8 of Commission Regulation (EC) No 213/2001 .OJ L 37, 7.2.2001, p. 1 .
-
(a) the name and address of the tenderer; (b) the quantity desired; (c) the price in euro tendered per 100 kilograms, not including national taxes and charges, delivered to the loading-bay of the cold store; (d) if appropriate, the cold store where the butter is held and, if desired, a substitute cold store; (e) if appropriate, an indication of the kind of butter referred to in Article 4(6)(e) for which the offer is being submitted.
-
(a) they relate to at least five tonnes or, if the quantity available in a cold store is less than five tonnes, to the actual quantity available; (b) proof is provided that the tenderer has lodged a tendering security of EUR 70 per tonne, in the Member State where the tender is submitted, for the tendering round in question before the closing date for submission of tenders.
-
(a) the quantity in respect of which the corresponding amount has been paid; (b) the cold store in which the butter is in store; (c) the final date for removal of the butter.
-
(a) have been the subject of a sale contract; (b) have been taken over.
-
"storage lot" means a quantity weighing at least one tonne and of homogeneous composition and quality, originating in a single factory, taken into storage in a single warehouse on a single day; "day of commencement of contractual storage" means the day following that of entry into store; "last day of contractual storage" means the day preceding that of removal from storage.
-
(a) in respect of which an application for direct consumption aid has been made under other Community provisions; (b) which has been placed under the arrangements referred to in Article 5(1) of Council Regulation (EEC) No 565/80 ; subsequent placing under those arrangements shall be regarded as ending the contractual storage period.OJ L 62, 7.3.1980, p. 5 .
-
(a) the quantity of butter or cream to which the contract applies; (b) the amount of the aid, without prejudice to Article 38; (c) the dates relating to the execution of the contract, without prejudice to the fifth subparagraph of Article 6(3) of Regulation (EC) No 1255/1999; (d) the identity of the cold stores.
-
(a) the number identifying the factory and the Member State of production; (b) the date of production; (c) the date of entry into storage; (d) the number of the manufacturing batch; (e) the word "salted" in the case of butter as referred to in the third indent of the first subparagraph of Article 6(3) of Regulation (EC) No 1255/1999; (f) the national quality class referred to in Annex V; (g) the net weight.
-
(a) the approval number identifying the factory and the Member State of production, (b) the date of production; (c) the date of entry into storage; (d) the storage lot number; (e) presence in the store and the address of the store; (f) the date of removal from storage.
-
(a) the storage lot number of the products placed in private storage; (b) the dates of entry into and removal from storage; (c) the quantity of butter or cream, indicated per storage lot; (d) the location of the products in the store.
-
(a) either seal the products by contract, storage lot or smaller quantity at the time of the check provided for in paragraph 1; (b) or make an unannounced check, by sampling, to ensure that the products are present in the store. The sample concerned must be representative and must correspond to at least 10 % of the total quantity under contract for a private storage aid measure.
-
(i) the end of the maximum contractual storage period of 210 days, or (ii) before the start of the removal operations where products are removed during or after the 210-day period.
-
(a) the date of the check; (b) its duration; (c) the operations carried out.
Parameters | Content and quality characteristics | Reference method |
---|---|---|
Fat | Minimum 82 % | |
Water | Maximum 16 % | |
Non-fat solids | Maximum 2 % | |
Free fatty acids |
Maximum |
|
Peroxide value | Maximum |
|
Coliformes | Not detectable in 1 g | |
Non-milk fat | Not detectable by triglyceride analysis | |
|
Not detectable | |
Other tracers |
Not detectable | Methods approved by competent authority |
Sensory characteristics | At least four out of five points for appearance, flavour and consistency | |
Water dispersion | At least four points |
-
4.1. Carrier gas: nitrogen, purity degree ≥ 99,996 %. 4.2. Standard triglycerides , saturated as well as cholesterol for standardizing a standard milk fat according to section 6.5.4.Suitable products are commercially available. 4.3. Methanol, water-free. 4.4. n-Hexane 4.5. n-Heptane 4.6. Toluene 4.7. Dimethylchlorosilane solution: 50 ml dimethylchlorosilane are dissolved in 283 ml toluene. 4.8. Combustible gas: hydrogen and synthetic air 4.9. Stationary phase, 3-% OV-1 on 125/150 μm (100/120 mesh) Gas ChromQ. Trade names such as, e.g. Extrelut, Gas ChromQ, Chrompack are examples for suited products available in the specialised trade. This information shall serve the purpose of easy handling of the standard by the user and does not represent a request of the product. The indication of grain was transferred to the SI-unit μm according to BS 410:1988 "British Standard Specification for test sieves". 4.10. 10 % cocoa butter solution
-
5.1. High temperature gas chromatograph suited for temperatures of at least 400 — 450 °C, equipped with a flame ionization detector (FID) and constant mass flow controller for the carrier gas. Combustion gas: 30 ml/min H 2 , 270 ml/min synthetic air.Note: Because of the high temperatures occuring during triglyceride analyses the glass inserts in the FID or in the injector system must be frequently cleaned. The gas chromatograph msut be equipped with septa, withstanding high temperatures, which can be frequently used and exhibit generally a very low degree of "bleeding". Note: Suited are Chromblue (tm) septa (Chrompack). The septa must be exchanged at regular intervals, e.g. after roughly 100 injections or as soon as the resolution deteriorates (see figure 4). 5.2. Chromatography column U-shaped glass column (inside diameter 2 mm, 500 mm in length), which is first silanized according to section 6.1 with dimethylchlorosilane in order to deactivate the glass surface. Note: Suited are also somewhat longer (80 — 200 mm in length) packed columns. With them a slightly better reproducibility of the results can be achieved. On the other hand, the stationary phase exhibits occasionally fractures after operation, which may lead, in turn, to worse quantitative results. Further, the FID flame is easily extinguised as a result of the required extremely high carrier gas flow of 75 to 85 ml/min. 5.3. Arrangement for filling the column (see figure 1) -
5.3.1. Plastic column with screwed-on end caps, provided with a mark up to which the required quantity of stationary phase can be filled 5.3.2. Fine sieve (mesh size approximately 100 μm) with screw cap, suited for sealing the glass column according to figure 1. 5.3.3. Deactivated, silanized glass wool 5.3.4. Vibrator for uniform distribution of the stationary phase during filling
-
5.4. 1 to 3 ml Extrelut column with silica gel. This column can alternatively be used for the extraction for obtaining milk fat.See footnote 3 on page 23. 5.5. Graphite seal 6,4 mm (1/4″) with 6 mm bore 5.6. Devices for silanizing the glass surface of the column according to section 6.1. -
5.6.1 Woulff bottle 5.6.2. Water suction pump
-
5.7. Water bath, adjustable to (50 ± 2) °C 5.8. Drying cabinet, adjustable to (50 ± 2) °C and (100 ± 2) °C 5.9. Microlitre pipette 5.10. 5 ml graduated pipette for dosing 1,5 ml methanol 5.11. 50 ml round-bottomed flask 5.12. Erlenmeyer flask, nominal volume 50 ml 5.13. Funnel 5.14. Fine-pored filter 5.15. Rotary evaporator 5.16. Ampoules, nominal volume 1 ml, sealable with an aluminium cap, with a septum in the interior 5.17. Injection syringe, the plunger of the syringe used must not reach into the tip of the needle. Note: Such syringes allow a better reproductibility of the results to be obtained. In oder to avoid deterioration of the septum, the tip of the needle should be checked at regular intervals (e.g. with a stereomicroscope).
-
6.3.1. Isolation of the milk fat from butter 5 to 10 g of butter is melted in a suitable vessel in a water bath according to section 5.7 at 50 °C. A 50 ml Erlenmeyer flask and a funnel with inserted filter according to section 5.14 are heated in the drying cabinet to 50 °C. The fat layer of the molten butter sample is filtered using the preheated device. Such a milk fat is almost phospholipid-free. 6.3.2. Extraction of the fat fraction according to the Röse-Gottlieb method Extraction is done either according to IDF Standard 1 C: 1987, 16C: 1987, 116A: 1987 or 22B: 1987. With such a milk fat phospholipids allow a cholesterol peak to be obtained which is increased by approximately 0,1 %. The triglyceride spectrum standardized to 100 with the cholesterol is thereby influenced only to a negligible extent. 6.3.3. Extraction from milk using silica gel columns 0,7 ml of a milk sample tempered to 20 °C are applied to a 1 to 3 ml Extrelut column with a microlitre pipette according to section 5.4 and allowed to distribute uniformly on the silica gel for approximately five minutes. For denaturing the protein-lipid complexes 1,5 ml of methanol is added by pipette. Subsequently the sample is extracted with 20 ml n-hexane. The n-hexane is slowly added in small amounts and the solvent draining off collected in a 50 ml round-bottomed flask that had been dried to a constant, known weight. After extraction led the column drain until empty. From the eluate the solvents are distilled off on a rotatory evaporator at a water bath temperature of 40 to 50 °C. The flask is dried and the fat yield determined by weighing. Note: Fat extractions according to Gerber, Weibull-Berntrop, Schmid-Bondzynski-Ratzlaff or isolation of milk fat using detergents (BDI method) are not suited for triglyceride analysis, because with these methods more or less large quantities of partial glycerides or phospholipids can pass into the fat phase.
-
6.5.1.1. Combination of columns Two packed columns are used in compensating mode. 6.5.1.2. Baseline correction by the gas chromatograph By application of a run by the gas chromatograph without injection of a fat solution and subsequent subtraction of the stored baseline rising of the baseline can be avoided. 6.5.1.3. Baseline correction by integration software By application of a run by the integration system without injection of a fat solution and subsequent subtraction of the stored baseline rising of the baseline can be avoided. 6.5.1.4. Baseline correction by adequate conditioning With adequate initial conditioning of the column and approximately 20 injections with milk fat solutions baseline rising at high temperatures is frequently so low that baseline corrections are not necessary.
-
(a) 15 min 40 ml/min N 2 -flow at 50 °C; (b) Heating with 1 K/min up to 355 °C at 10 ml N 2 /min;(c) Holding for 12 to 15 h at 355 °C; (d) two injections of 1 μl of the cocoa butter solution according to section 4.10 and respective temperature program; (e) 20 injections of 0,5 μm of a milk fat solution for two to three days according to section 6.4.
(g/100 g) | ||
Triglyceride | Mean | SD |
---|---|---|
C24 | ||
C26 | ||
C28 | ||
C30 | ||
C32 | ||
C34 | ||
C36 | ||
C38 | ||
C40 | ||
C42 | ||
C44 | ||
C46 | ||
C48 | ||
C50 | ||
C52 | ||
C54 |
(1) |
Formula for detection of | S-range |
---|---|
Soybean, sunflower, olive, rape-seed, linseed, wheat germ, maize germ, cotton, fish oil | |
Coconut and palm kernel fat | |
Palm oil and beef tallow | |
Lard | |
Total formula |
Individual formula | Total formula | |
---|---|---|
Soybean oil | ||
Sunflower oil | ||
Olive oil | ||
Coconut fat | ||
Palm oil | ||
Palm kernel fat | ||
Rape-seed oil | ||
Linseed oil | ||
What germ oil | ||
Maize germ oil | ||
Cotton seed oil | ||
Lard | ||
Beef tallow | ||
Hydrogenised fish oil |
, | (3) |
Foreign fat | S |
---|---|
Soybean oil | |
Sunflower oil | |
Olive oil | |
Coconut fat | |
Palm oil | |
Palm kernel oil | |
Rape-seed oil | |
Linseed oil | |
Wheat germ oil | |
Maize germ oil | |
Cotton seed oil | |
Lard | |
Beef tallow | |
Fish oil |
Formula for detection of | r |
---|---|
Soyabean, sunflower, olive, rape-seed, linseed, wheat germ, maize germ, cotton, fish oil | |
Coconut and palm kernel fat | |
Palm oil and beef tallow | |
Lard | |
Total formula |
Formula for detection of | R |
---|---|
Soybean, sunflower, olive, rape-seed, linseed, wheat germ, maize germ, cotton, fish oil | |
Coconut and palm kernel fat | |
Palm oil and beef tallow | |
Lard | |
Total formula |
Formula for detection of | range |
---|---|
Soybean, sunflower, olive, rape-seed, linseed, wheat germ, maize germ, cotton, fish oil | |
Coconut and palm kernel fat | |
Palm oil and beef tallow | |
Lard | |
Total formula |
DIN |
Nachweis and Bestimmung von Fremdfetten in Milchfett anhand einer gaschromatographischen Triglyceridanalyse |
IDF Standard 1 C: |
Milk. Determination of Fat Content — Röse Gottlieb Gravimetric Method |
IDF Standard 16C: |
Cream. Determination of Fat Content — Röse Gottlieb Gravimetric Method |
IDF Standard 116A: |
Milk-Based Edible Ices and Ice Mixes. Determination of Fat Content — Röse Gottlieb Gravimetric Method |
IDF Standard 22B: |
Skimmed Milk, Whey & Buttermilk. Determination of Fat Content — Röse Gottlieb Gravimetric Method. |
Maximum | Required | |
---|---|---|
Appearance | 5 | 4 |
Consistency | 5 | 4 |
Flavour | 5 | 4 |
-
It is desirable that the identity of the samples are concealed during the assessment so that any possible bias is avoided. This should be organized by the panel leader prior to the evaluation without the presence of the other panel members.
-
It is desirable that the identity of the samples are concealed during the assessment so that any possible bias is avoided. This should be organized by the panel leader prior to the evaluation without the presence of the other panel members.
Appearance | ||
---|---|---|
Points | No |
Remarks |
5 | ||
4 | ||
3 | ||
1 | loose (free), moisture | |
2 | not uniform, two coloured | |
3 | streaky | |
4 | mottled, marbled | |
5 | speckled | |
6 | oil separation | |
7 | overcoloured | |
8 | weak, open texture | |
2 | ||
1 | loose (free) moisture | |
3 | streaky | |
4 | mottled, marbled | |
5 | speckled | |
6 | oil separation | |
10 | foreign matter | |
11 | mouldy | |
12 | undissolved salt | |
1 | ||
1 | loose (free) moisture | |
3 | streaky | |
4 | mottled, marbled, | |
5 | speckled | |
6 | oil separation | |
7 | overcoloured | |
9 | granular | |
10 | foreign matter | |
11 | mouldy | |
12 | undissolved salt |
Consistency | ||
---|---|---|
Points (quality class) | No |
Remarks |
5 | ||
4 | ||
17 | hard | |
18 | soft | |
3 | ||
14 | short, brittle, crumbly | |
15 | pasty, doughy, greasy | |
16 | sticky | |
17 | hard | |
18 | soft | |
2 | ||
14 | short, brittle, crumbly | |
15 | pasty, doughy, greasy | |
16 | sticky | |
17 | hard | |
18 | soft | |
1 | ||
14 | short, brittle, crumbly | |
15 | pasty, doughy, greasy | |
16 | sticky | |
17 | hard | |
18 | soft |
Flavour + aroma | ||
---|---|---|
Points (quality class) | No |
Remarks |
5 | ||
4 | ||
3 | ||
21 | unclear | |
22 | foreign flavour | |
25 | acid | |
27 | cooked flavour, scorched flavour | |
33 | feed flavour | |
34 | coarse, bitter | |
35 | oversalted | |
2 | ||
21 | unclean | |
22 | foreign flavour | |
23 | stale | |
25 | acid | |
32 | oxidized flavour, metallic flavour | |
33 | feed flavour | |
34 | coarse, bitter | |
35 | oversalted | |
36 | musty-flat, putrid | |
38 | chemical flavour | |
1 | ||
22 | foreign flavour | |
24 | cheesy, lactic cheese flavour | |
25 | acid | |
26 | yeasty | |
28 | mouldy flavour | |
29 | rancid | |
30 | oily, fishy | |
31 | tallowy | |
32 | oxidized flavour, metallic flavour | |
34 | coarse, bitter | |
36 | musty-flat, putrid | |
37 | malty | |
38 | chemical flavour |
-
a) cooked flavour b) scorched flavour
-
a) oxidized flavour b) metallic flavour
Minimum number of samples (> 100 g) | |
---|---|
≤ |
2 |
> |
3 |
> |
4 |
> |
5 |
> |
6 |
> |
7 |
> |
7 + 1 per |
-
(a) using a clean, dry butter trier or similar suitable instrument, extract a core of butter of at least 30 g and place in a sample container. The composite sample must then be sealed and forwarded to the laboratory for analysis; (b) at the laboratory the composite sample is to be warmed in the original unopened container to 30 °C and shaken frequently until a homogeneous fluid emulsion free of unsoftened pieces is obtained. The container should be one half to two thirds full.
Minimum number of samples | |
---|---|
2 | |
> |
3 |
> |
3 + 1 per |
-
(a) chemical and microbiological analysis: -
where individual samples are analysed, one sample showing a single defect out of five to 10 samples or two samples each showing a single defect out of 11 to 15 samples may be allowed. Where a sample shows a defect, two new samples must be taken from either side of the sample showing the defect and checked for the parameter in question. Where neither sample meets the specification, the quantity of butter between the original two samples on either side of the sample showing the defect must be rejected from the quantity offered. Quantity to be rejected where the new sample shows a defect: where composite samples are analysed and found to show defects in respect of one parameter, the quantity represented by the composite sample concerned is to be rejected from the quantity offered. The quantity represented by one composite sample may be determined by subdividing the quantity offered before samples are taken randomly from each part thereof;
-
(b) sensory evaluation: where a sample fails the sensory evaluation, the quantity of butter between two neighbouring samples on either side of the sample failing is to be rejected from the quantity offered; (c) where samples show a sensory defect and either a chemical or a microbiological defect, the whole quantity is to be rejected.
"beurre de laiterie; qualité extra; melkerijboter; extra kwaliteit" as regards Belgian butter, "Екстра качество" as regards Bulgarian butter, "České stolní máslo" as regards Czech Republic butter, "smør af første kvalitet" as regards Danish butter, "Markenbutter" as regards German butter, "Ekstra kvaliteet" as regards Estonian butter, "προϊόν προερχόμενο αποκλειστικά από κρέμα γάλακτος που υπέστη επεξεργασία φυγοκεντρήσεως και παστεριώσεως" as regards Greek butter, "producto exclusivamente a partir de leche de vaca o de nata de leche pasteurizada" as regards Spanish butter, "pasteurisé A" as regards French butter, "Irish creamery butter" as regards Irish butter, "prodotto esclusivamente con crema di latte sottoposta ad un trattamento di centrifugazione e pastorizzazione" as regards Italian butter, "Ekstrā klases sviests" as regards Latvian butter, "A klasės sviestas" as regards Lithuanian butter, "Marque Rose" or "Beurre de première qualité" as regards Luxembourg butter, "Márkázott vaj" as regards Hungarian butter, "Extra kwaliteit" as regards Dutch butter, "Teebutter" as regards Austrian butter, "masło ekstra; masło delikatesowe; masło wyborowe" as regards Polish butter, "produto exclusivamente a partir de leite ou de nata de leite de vaca pasteurizados" as regards Portuguese butter, "unt extra" as regards Romanian butter, "Surovo maslo I. vrste" as regards Slovenian butter, "Slovenské výberové maslo" as regards Slovakian butter, "perinteinen meijerivoi/traditionellt mejerismör" as regards Finnish butter, "svensk smör" as regards Swedish butter, "Extra selected" as regards Great Britain butter and "Premium" as regards Northern Ireland butter.