III.TerminologyU.K.
1.The term ‘traditional’ may be used together with the name ‘butter’ provided for in point 1 of part A of the Appendix, where the product is obtained directly from milk or cream.U.K.
For the purposes of this point, ‘cream’ means the product obtained from milk in the form of an emulsion of the oil-in-water type with a milk-fat content of at least 10 %.
2.Terms for products referred to in the Appendix which state, imply or suggest fat content other than those referred to in that Appendix shall be prohibited.U.K.
3.By way of derogation from paragraph 2 and in addition:U.K.
(a)
the term ‘reduced-fat’ may be used for products referred to in the Appendix with a fat content of more than 41 % but not more than 62 %;
(b)
the terms ‘low-fat’ or ‘light’ may be used for products referred to in the Appendix with a fat content of 41 % or less.
The term ‘reduced-fat’ and the terms ‘low-fat’ or ‘light’ may, however, replace respectively the terms ‘three-quarter-fat’ or ‘half-fat’ used in the Appendix.