Commission Decision of 18 December 1996 laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (Text with EEA relevance) (97/80/EC)

ANNEX I U.K. LIST OF MILK PRODUCTS

a [F1 Data collection and transfer optional.]
Product code	Description
1	Fresh products
11	Drinking milk
111	Raw milk
112	Whole milk
1121	Pasteurized
1122	Sterilized
1123	Uperized
113	Semi-skimmed milk
1131	Pasteurized
1132	Sterilized
1133	Uperized (i.e. UHT)
114	Skimmed milk
1141	Pasteurized
1142	Sterilized
1143	Uperized
12	Buttermilk
13	Cream
	Of fat content by weight
131	Not exceeding 29 %
132	Over 29 %
14	Acidified milk (Yoghurts, drinking yoghurts and other)
141	With additives
142	Without additives
15	Drinks with a milk base
16	Other milk products (Milk jelly and others)
2	Manufactured products
21	Concentrated milk
211	Unsweetened
212	Sweetened
22	Powdered dairy products
221	Cream milk powder
222	Whole milk powder
223	Partly skimmed-milk powder
224	Skimmed-milk powder
225	Buttermilk
226	Other powder products
[F2 23	Total butter and other yellow fat dairy products
231	Butter
2311	Traditional butter a
2312	Recombined butter a
2313	Whey butter a
232	Rendered butter and butteroil
233	Other yellow fat products
2331	Reduced-fat butter a
2332	Other] a
24	Cheese
241	Cheese by milk category:
2411	Cheese from cows' milk only
2412	Cheese from ewes' milk only
2413	Cheese from goats' milk only
2414	Others (mixed or cheese from buffalos' milk only)
242	Cheese (all milks) by category:
2421	Soft cheese
2422	Semi-soft cheese
2423	Semi-hard cheese
2424	Hard cheese
2425	Extra hard cheese
2426	Fresh cheese
25	Processed cheese
26	Caseins and caseinates
27	Whey, total
271	Whey delivered in the liquid state
272	Whey delivered in the concentrated state
273	Whey in powder or block
274	Lactose (milk sugar)
275	Lactalbumin
28	Other manufactured products

Textual Amendments

F1 Inserted by Council Decision of 6 October 1998 amending Commission Decision 97/80/EC laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (98/582/EC).

F2 Substituted by Council Decision of 6 October 1998 amending Commission Decision 97/80/EC laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (98/582/EC).

EXPLANATORY NOTES U.K.

DRINKING MILK (11) U.K.

Drinking milk: raw milk, whole milk, semi-skimmed and skimmed milk containing no additives.

• Relates only to milk directly intended for consumption, normally in containers of 2 l or less,

• Also includes milk with vitamin additives.

Raw milk (111): milk produced by the secretion of the mammary glands of one or more cows, ewes, goats or buffalos, which has not been heated beyond 40 ^oC or undergone any treatment that has an equivalent effect (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 3).

Whole milk (112): milk which has been subject to one heat treatment or an authorized treatment of equivalent effect by a milk processor and whose fat content is either at least 3,50 % naturally or has been brought to at least 3,5 % (Council Regulation (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3.7.1971, p. 4).

• Also includes Swedish drinking milk types designated as ‘Gammaldags mjölk’ and ‘Standardmjölk’ whose milk fat contents are 4,2 % and 3 % respectively.

Semi-skimmed milk (113): milk which has been subject to at least one heat treatment or an authorized treatment of equivalent effect by a milk processor and whose fat content has been brought to at least 1,50 % and at most 1,80 % (Council Regulation (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3.7.1971, p. 4).

• Also includes Finnish drinking milk designated as ‘ykkösmaito/ettans mjölk’ whose milk fat content is 1 %,

• Also includes the Swedish drinking milk types designated as ‘Ekologisk mjölk’ and ‘Mellanmjölk’ whose milk fat contents are 2 % and 1,5 % respectively,

• Also includes Austrian drinking milk whose milk fat content is between 2 % and 2,5 %.

Skimmed milk (114): milk which has been subject to at least one heat treatment or an authorized treatment of equivalent effect by a milk processor and whose fat content has been brought to not more than 0,30 % (Council Regulation (EEC) No 1411/71 of 29 June 1971, OJ No L 148, 3.7.1971, p. 4).

• Also includes the Swedish drinking milk types designated as ‘Lättmjölk’ and ‘Minimjölk’ whose milk fat contents are 0,5 % and 0,07 % respectively,

• Also includes Austrian drinking milk whose milk fat content is 0,5 %.

Pasteurized: pasteurized milk must have been obtained by means of a treatment involving a high temperature for a short time (at least 71,7 ^oC for 15 seconds or any equivalent combination) or pasteurization process using different time and temperature combinations to obtain an equivalent effect (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 24).

Sterilized: sterilized milk must:

• have been heated and sterilized in hermetically sealed wrappings or containers, the seal of which must remain intact,

• in the event of random sampling, be of preservability such that no deterioration can be observed after it has spent 15 days in a closed container at a temperature of + 30 ^oC (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 25).

Uperized: uperized milk (or UHT milk) must be produced by applying a continuous flow of heat using a high temperature for a short time (not less than 135 ^oC for not less than 1 second) (Council Directive 92/46/EEC of 16 June 1992, OJ No L 268, 14.9.1992, p. 24).

• Member States which make no distinction between sterilized and uperized milk may group them together.

BUTTERMILK (12) U.K.

Buttermilk: Residual product (may even be acid or acidified) of the processing of milk or cream into butter (by continuous churning and separation of the solid fats).

• Buttermilk with additives must be included in drinks with a milk base.

CREAM (13) U.K.

Cream: a film of fat which forms naturally on the surface of the milk by slow agglomeration of emulsifying fat globules. If it is removed by skimming it from the surface of the milk or extracted from the milk by centrifuging in a cream separator, it has, in addition to the other components of the milk, a relatively high fat content (usually exceeding 10 % of the weight of the product).

Cream (13): cream which has been processed and is available for delivery outside dairies (i.e. for human consumption, as raw material for manufacturers of chocolate, ice cream, etc.). In the same way as for other products, does not include intermediate production intended for the manufacture of other dairy products.

Cream of a fat content by weight not exceeding 29 % (131).

Cream of a fat content by weight over 29 % (132).

• Table A/ ‘Collection’: raw material (in milk equivalent) delivered to dairies by agricultural holdings.

• Table B/ ‘Availabilities’: cream separated at the farm and delivered to a dairy.

• Table A/ ‘Products obtained’ and Table B/ ‘Utilization’:

  • pasteurized, sterilized or uperized;

  • also includes acidified cream;

  • also includes cream in cartons or tins.

ACIDIFIED MILK (14) U.K.

Acidified milk: milk products with a pH of between 3,8 and 5,5.

• Relates to yoghurts, drinkable yoghurts, prepared yoghurts, heat-treated fermented milk and others,

• Also includes products based on or containing bifidus.

Acidified milk with additives (141): sweetened acidified milk should be included under heading 142.

Acidified milk without additives (142): also includes acidified milk with the addition of sugar and/or sweeteners.

DRINKS WITH A MILK BASE (15) U.K.

Drinks with a milk base: other liquid products containing at least 50 % milk products, including products based on whey.

• Includes chocolate milk, buttermilk with additives or flavoured, etc.

OTHER FRESH PRODUCTS (16) U.K.

• Relates to fresh milk products not elsewhere specified, mainly milk-based desserts (jellied milks, custard tarts, cream desserts, mousses, etc.) and ice cream (and similar products) manufactured in the reporting enterprises,

• Also includes desserts in tins,

• Also includes fresh farm products collected from agricultural holdings (under heading Availability/III.4) and placed on the market without processing (excluding packaging).

CONCENTRATED MILK (21) U.K.

Concentrated milk: a product obtained by partial elimination of water, from whole milk, semi-skimmed or skimmed milk only.

• Also includes evaporated milk (heat-treated) and concentrated milk with added sugar,

• Also includes concentrated milk used for the manufacture of ‘Chocolate crumb’; dried product consisting of milk, sugar and cocoa paste in the following proportions:

  • milkfat: more than 6,5 % (content by weight) but less than 11 % (content by weight),

  • cocoa: more than 6,5 % (content by weight) but less than 15 % (content by weight),

  • sucrose (including invert sugar calculated as sucrose) more than 50 % (content by weight) but less than 60 % (content by weight),

  • non-fat dry matter of milk: more than 17 % (content by weight) but less than 30 % (content by weight),

  • water: more than 0,5 % (content by weight) but less than 3,5 % (content by weight).

  Its composition is as given in Annex I to Commission Regulation (EEC) No 380/84 of 15 February 1984 (OJ No L 46 16.2.1984, p. 26).

POWDERED DAIRY PRODUCTS (22) U.K.

Powdered dairy products: product obtained by eliminating water from cream, whole milk, semi-skimmed milk, skimmed milk, buttermilk and acidified milk.

• Also includes additives to the raw material before the product is made into powder,

• Also includes milk powder manufactured in dairies and contained in powders for infants and in animal feeds.

Cream milk powder (221): milk powder with a milk fat content of not less than 42 % by weight of the product.

Whole milk powder (222): milk powder with a milk fat content of not less than 26 % and less than 42 % by weight of the product.

Partly skimmed-milk powder (223): milk powder with a milk fat content of more than 1,5 % and less than 26 % by weight of the product.

Skimmed-milk powder (224): milk powder with a maximum milk fat content of 1,5 % by weight of the product.

Buttermilk powder (225): powder product made from buttermilk.

Other powdered products (226): curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not containing added sugar or other sweetening matter or flavoured or containing added fruit or cocoa.

• Also includes mixtures of powdered cream, milk, buttermilk and/or whey,

• Also includes protein-based powdered products.

[F2 BUTTER (23) U.K.

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): U.K.

Rendered butter: renderd 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): U.K.

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 producted 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.]

CHEESE (24) U.K.

Cheese: shall be a fresh or matured, solid or semi-solid product, obtained by coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, alone or in combination, by the action of rennet or other suitable coagulating agents, and by partly draining the whey resulting from such coagulation. (Codex Alimentarius — FAO, Volume XVI, Standard A-6).

— Table A:	cows' milk only, also includes cheese used for the manufacture of processed cheese but excludes processed cheese.
— Table B:	includes all the various categories of cheeses (and curds) obtained from all kinds of milk (242), also includes ricotta, the quantities of cheese must exclude the quantities of cheese used to make processed cheese, the subdivision into main hardness categories depends on the moisture content on a fat-free basis (MFFB):

Soft cheese (2421): cheese in which the MFFB when refined is in general not less than 68 %.

Semi-soft cheese (2422): cheese in which the MFFB when refined is in general not less than 62 % and less than 68 %.

Semi-hard cheese (2423): cheese in which the MFFB when refined is in general not less than 55 % and less than 62 %.

Hard cheese (2424): cheese in which the MFFB when refined is in general not less than 47 % and less than 55 %.

Very hard cheese (2425): cheese in which the MFFB when refined is in general less than 47 %.

Fresh cheese (2426): product obtained from sour milk from which most of the serum has been removed (e.g. by draining or pressing). Also includes curds (other than in powder form) containing up to 30 % by weight in the form of sugar and added fruits.

• Includes fresh whey cheese (obtained by concentrating whey and adding milk or milk fat).

PROCESSED CHEESE (25) U.K.

Processed cheese: product obtained by grinding, mixing, melting and emulsifying under the action of heat and with the aid of emulsifying agents one or more varieties of cheese, with or without the addition of milk components and/or other foodstuffs. (Codex Alimentarius — FAO, Volume XVI, Standard A-8 (b)).

CASEIN AND CASEINATES (26) U.K.

Casein: is the main protein constituent of milk. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmonized system — SectionVI, Chapter 35 (No 35.01)).

Caseinates: (salts of casein) include the sodium and ammonium salts known as ‘soluble caseins’; these salts are normally used to prepare concentrated foods and pharmaceutical products. Calcium caseinate is used in the preparation of foodstuffs or as a glue, depending on its character. (Explanatory notes to the harmonized system — SectionVI, Chapter 35 (No 35.01)).

WHEY (27) U.K.

Whey: by-product obtained during the manufacture of cheese or casein. In the liquid state, whey contains natural constituents (on average 4,8 % lactose, 0,8 % protein and 0,2 % fats by weight of the product) which remain when the casein and the majority of the fat have been removed from the milk.

Total whey (27): also includes the whey used in the dairy for manufacturing animal feedingstuffs.

• Items 271 (whey delivered in the liquid state), 272 (whey used in the concentrated state), 273 (whey in powder or block form), 274 (lactose), 275 (lactalbumin) are to be given in their effective weight. Only item 27 (total whey) is to be given in its liquid whey equivalent and must in no event be the sum of the abovementioned quantities.

Whey delivered in the liquid state (271): whey delivered to be used mainly for animal feeds. Quantities used as raw materials for other processes must be excluded.

Whey delivered in the concentrated state (272).

Whey in powdered or block form (273).

Lactose (milk sugar) (274).

Lactalbumin (275): one of the main components of whey protein.

OTHER MANUFACTURED PRODUCTS (28) U.K.

• This heading relates to manufactured milk products (to be specified) not designated elsewhere, mainly lactoferrins.

• Also includes manufactured farm products collected from agricultural holdings (under heading Availability/III.4) and placed on the market without processing (excluding packaging or maturing).

(1)

[F2 OJ L 316, 9.12.1994, p. 2 .]

Textual Amendments

F2 Substituted by Council Decision of 6 October 1998 amending Commission Decision 97/80/EC laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (98/582/EC).