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
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: ü 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 2 9. 4. 1 9 9 9 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s L 1 1 1 / 2 5 Commission Regulation Product Parameter Limit Reference method Remark ü Carotenic acid ethyl ester Not detectable ü 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: ü Sterols ü Vanillin ü Carotenic acid ethyl ester ü 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 L 1 1 1 / 2 6 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s 2 9. 4. 1 9 9 9 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: ü Sterols ü Vanillin ü Carotenic acid ethyl ester ü 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: ü Sterols ü Vanillin ü Carotenic acid ethyl ester ü 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 2 9. 4. 1 9 9 9 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s L 1 1 1 / 2 7 Commission Regulation Regulation (EC) No 2571/97 Cream Product Parameter Limit Reference method Remark Fat Tracers: ü Sterols ü Vanillin ü Carotenic acid ethyl ester ü 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: ü Stigmasterol (95 %) 96 % min. 2 % max. 15 g/100 kg butter concentrate ü Stigmasterol (85 %) 17 g/100 kg butter concentrate ü Triglycerides of enanthic acid ü Ethyl ester of butyric acid and 1,1 kg/100 kg butter concentrate See Annex point 1(c) stigmasterol ü 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 L 1 1 1 / 2 8 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s 2 9. 4. 1 9 9 9 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 ü 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 ü 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 2 9. 4. 1 9 9 9 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s L 1 1 1 / 2 9 Commission Regulation Product Parameter Limit Reference method Remark Regulation (EEC) No 2921/90 Annex I ü Caseinate Water Milk protein Fat and ash 6,00 % max. 88,00 % min. 6,00 % max. Regulation (EEC) No 2921/90 Annex II ü 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 ü Rennet casein Regulation (EEC) No 2921/90 Annex II ü Caseinate Regulation (EEC) No 2921/90 Annex III ü 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 L 1 1 1 / 3 0 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s 2 9. 4. 1 9 9 9 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 ü 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 ü Rennet Whey ü 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 °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 2 9. 4. 1 9 9 9 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s L 1 1 1 / 3 1 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. ü ü 1 % max. 8,00 % min. ü 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 L 1 1 1 / 3 2 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s 2 9. 4. 1 9 9 9 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 2 9. 4. 1 9 9 9 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s L 1 1 1 / 3 3 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 °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. ' L 1 1 1 / 3 4 E N O f f i c i a l J o u r n a l o f t h e E u r o p e a n C o m m u n i t i e s 2 9. 4. 1 9 9 9