EC on statistical surveys of milk and milk products - Main contents

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dossier	COM(1998)424 - Amendment of Decision 97/80/EC laying down provisions for the implementation of Council Directive 96/16/EC on statistical ...
document	COM(1998)424
date	October 6, 1998

ANNEX

Annex I to Commission Decision 97/80/EC shall be amended as follows:

1. Code 23 in the list of milk products shall be replaced by the following:

>TABLE>

2. the following footnote shall be added at the end of the list of milk products:

'(*) data collection and transfer optional.`;

3. the text entitled 'BUTTER (23)` in the explanatory notes shall be replaced by the following:

'BUTTER (23)

Butter, total and other yellow fat dairy products (23): includes butter, traditional butter, recombined butter, whey butter, rendered butter and butteroil, and other yellow fat products, expressed in butter equivalent with a milk fat content equal to 82 % by weight of the product.

- Table A: Denmark: includes only butter (231),

- Table B: the headings 231 (butter), 2311 (traditional butter), 2312 (recombined butter), 2313 (whey butter), 232 (rendered butter and butteroil), 233 (other yellow fat dairy products), 2331 (reduced-fat butter) and 2332 (other) must be recorded in product weight. Only item 23 must be given in its butter equivalent.

Butter (231): a product with a milk fat content of not less than 80 % and less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.

- Includes also butter which contains small amounts of herbs, spices, aromatic substances, etc. on the condition that the product retains the characteristics of butter.

Traditional butter (2311): a product obtained directly and exclusively from pasteurised cream, with a milk fat content of not less than 80 % and less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.

Recombined butter (2312): a product obtained from butteroil, non-fat dry milk extract and water, with a milk fat content of not less than 80 % and less than 90 % and maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.

Whey butter (2313): a product obtained from whey cream or a mixture of whey cream and cream with a milk fat content of not less than 80 % and less than 90 % and maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.

Headings 2311, 2312 and 2313 also include butter which contains small amounts of herbs, spices, aromatic substances, etc. on the condition that the product retains the characteristics of butter.

Rendered butter and butteroil (232):

Rendered butter: rendered butters have a milk fat content exceeding 85 % by weight. The term frequently covers, in addition to rendered butter as such, a number of other similar dehydrated butters which are known generically under various names, such as "dehydrated butter", "anhydrous butter", "butteroil", "butyric fat" (milk fat) and "concentrated butter".

Butteroil: a product obtained from milk, cream or butter by processes which eliminate the water and the dry non-fat extract with a minimum content of milk fat of 99,3 % of the total weight and a maximum water content of 0,5 % of the total weight.

- Also includes "ghee".

- To avoid double counting, "butteroil" relates only to direct production from cream.

Other yellow fat products (233):

Reduced-fat butter (2331): product similar to butter with a milk-fat content of less than 80 % by weight (excluding all other fat) (sales description according to section A of the Annex to Regulation (EC) No 2991/94 (1): "three-quarter-fat butter", "half-fat butter" and "dairy spread").

Other (2332): in particular fats composed of plant and/or animal products: products in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of between 10 and 80 % of the fat content (sales description according to section C of the Annex to Regulation (EC) No 2291/94: "blend", "three-quarter-fat blend", "half-fat blend" and "blended spread").

Table B: if the reduced-fat butter (2331) and/or "other" (2332) are produced from butter manufactured in the same dairy and the type of butter is not identifiable (2311, 2312 or 2313) the data are taken from heading 23, indicating the quantity of butter concerned.

(1) OJ L 316, 9.12.1994, p. 2.`

Annex II to Commission Decision 97/80/EC shall be amended as follows:

1. in Table B 'UTILISATION` the headings of code 23 'Butter and other yellow fat dairy products` shall be replaced by the following:

>TABLE>

2. the following footnote shall be added at the end of Table B:

'(*) data collection and transfer optional.`