| a ‘Buttermilk’ means the by-product of butter production obtained after churning of the cream and separation of the solid fat. | |
| b The absence of buttermilk can be established either by an on-the-spot inspection of the production plant carried out without prior notice at least once a week, or by a laboratory analysis of the end product indicating a maximum of 69,31 mg of PEDP phosphatidylethanolamine dipalmitoyl per 100 g. | |
| c ‘Whey’ means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes. | |
| d ‘Whey’ means the by-product of cheese or casein production obtained by the action of acids, rennet and/or chemico-physical processes. The method to be applied shall be approved by the paying agency. | |
| e Raw milk used for the production of skimmed milk powder must meet the requirements specified in Section IX of Annex III to Regulation (EC) No 853/2004. | |
| Parameters | Content and quality characteristics |
|---|---|
| Protein content | Minimum 34,0 % of the non-fat dry matter |
| Fat content | Maximum 1,00 % |
| Water content | Maximum 3,5 % |
| Titratable acidity in ml of decinormal sodium hydroxide solution | Maximum 19,5 ml |
| Lactate content | Maximum 150 mg/100 g |
| Additives | None |
| Phosphatase test | Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk |
| Solubility index | Maximum 0,5 ml (24 °C) |
| Burnt-particles index | Maximum 15,0 mg, i.e. disc B minimum |
| Micro-organism content | Maximum 40 000 per gram |
| Detection of coliforms | Negative in 0,1 g |
| Detection of buttermilka | Negativeb |
| Detection of rennet wheyc | None |
| Detection of acid wheyd | None |
| Taste and smell | Clean |
| Appearance | White or slightly yellowish colour, free from impurities and coloured particles |
| Antimicrobial substances | Negativee |