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  1. Introductory Text

  2. TITLE I GENERAL PROVISIONS

    1. CHAPTER I Introductory provision

      1. Article 1.Scope

      2. Article 1A.Definitions

    2. CHAPTER II General common rules

      1. Article 2.Submission and admissibility of offers, tenders and applications

  3. TITLE II PUBLIC INTERVENTION

    1. CHAPTER I Specific rules related to public intervention

      1. Article 3.Intervention storage places

      2. Article 4.Establishing the eligibility of products

    2. CHAPTER II Buying-in of products into intervention

      1. Section 1 General provisions

        1. Article 5.Minimum quantities of products offered or tendered

        2. Article 6.Level of the security for buying-in of products

        3. Article 7.Submission and admissibility of offers and tenders

        4. Article 8.Verification of offers and tenders by the paying agency

        5. Article 9.Notifications of offers and tenders to the Commission

      2. Section 2 Buying-in at fixed price

        1. Article 10.Submission of offers for buying-in of common wheat, butter and skimmed milk powder at fixed price

        2. Article 11.Measures for respecting the quantitative limitations

      3. Section 3 Buying-in via a tendering procedure

        1. Article 12.Tendering procedure

        2. Article 13.Submission and admissibility of tenders

        3. Article 14.Decisions on the buying-in price

        4. Article 15.Individual decisions on tenders

        5. Article 16.Limitation of buying-in for beef

      4. Section 4 Deliveries and transport costs

        1. Article 17.Delivery order

        2. Article 18.Specific provisions for the delivery of cereals and rice

        3. Article 19.Transport costs for cereals and rice

        4. Article 20.Specific provisions for the delivery of beef

        5. Article 21.Specific provisions for the packing, delivery and storage of butter and skimmed milk powder

        6. Article 22.Delivery

      5. Section 5 Control and takeover

        1. Article 23.The takeover record

        2. Article 24.Obligations of the operator

        3. Article 25.Deboning requirement for beef

      6. Section 6 Price adjustments and payments

        1. Article 26.Price adjustments for cereals and rice

        2. Article 27.Payments

    3. CHAPTER III Sale of products from intervention

      1. Article 28.Opening of the tendering procedure

      2. Article 29.Notice of invitation to tender and arrangements related to the invitation to tender

      3. Article 30.Submission and admissibility of tenders

      4. Article 31.Notification of tenders to the Commission

      5. Article 32.Decisions on the selling price

      6. Article 33.Individual decisions on tenders

      7. Article 34.Specific rules for the allocation of beef, butter and skimmed milk powder

      8. Article 35.Payments

      9. Article 36.Sales by the paying agency

      10. Article 37.Removal order

      11. Article 38.Removal of butter and skimmed milk powder

    4. CHAPTER IV Disposal of products from intervention for the scheme for food distribution to the most deprived in the Union

      1. Article 38a.Making products from intervention available for the scheme

      2. Article 38b.Sale of intervention products made available for the scheme

  4. TITLE III AID FOR PRIVATE STORAGE

    1. CHAPTER I Specific rules for aid for private storage

      1. Section I General provisions

        1. Article 39.Opening of tendering procedures and fixing aid in advance

        2. Article 40.Submission and admissibility of tenders and applications for aid for private storage

        3. Article 41.Verification of tenders and applications by the paying agency

        4. Article 42.Notification of tenders and applications to the Commission

      2. Section II Fixing the amount of aid for private storage via a tendering procedure

        1. Article 43.Decisions on the maximum amount of aid for private storage

        2. Article 44.Individual decisions on tenders

      3. Section III Fixing the amount of aid for private storage in advance

        1. Article 45.Decisions on applications for aid for private storage fixed in advance

      4. Section IV Placing of products into private storage

        1. Article 46.Information related to the place of private storage for products not yet in storage

        2. Article 47.Placing into storage of products not yet in storage

    2. CHAPTER II Storage contracts

      1. Section I Conclusion of contracts

        1. Article 48.Contractual storage period

        2. Article 49.Conclusion of contracts

        3. Article 50.Notification of conclusion of contracts

      2. Section II Elements of the contract and obligations of the operator

        1. Article 51.Elements of the contract

        2. Article 52.Obligations of the operator

    3. CHAPTER III Removal of products and payment of aid for private storage

      1. Section I Removal of products from storage

        1. Article 53.Removal from storage

      2. Section II Payment

        1. Article 54.Application for payment of aid for private storage

        2. Article 55.Payment of aid for private storage

  5. TITLE IV CHECKS AND PENALTIES

    1. CHAPTER I Checks

      1. Article 56.General provisions on checks relating to public intervention and aid for private storage

      2. Article 57.Specific provisions on checks relating to public intervention

      3. Article 58.Specific provisions on checks relating to public intervention for cereals and rice

      4. Article 59.Specific provisions for the takeover in storage place of the storekeeper for cereals and rice

      5. Article 60.Specific provisions on checks relating to aid for private storage

      6. Article 60a.Specific provision on checks relating to public intervention and aid for private storage for milk and milk products

      7. Article 61.Reporting of checks

    2. CHAPTER II Penalties and administrative measures

      1. Article 62.Penalties and administrative measures in relation to aid for private storage

  6. TITLE V NOTIFICATIONS AND FINAL PROVISIONS

    1. CHAPTER I Notifications

      1. Section I General provisions on notifications

        1. Article 63.Method of notification

        2. Article 64.Notifications concerning the paying agency

      2. Section II Notifications as regards public intervention

        1. Article 65.Notifications of information on intervention stocks

      3. Section III Notifications as regards aid for private storage

        1. Article 66.Notification of information on private storage

    2. CHAPTER II Final provisions

      1. Article 67.Entry into force and application

  7. Signature

    1. ANNEX I

      CEREALS

      1. PART I 1. DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED...

        1. 1. DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY...

          1. 1.1. Broken grains

          2. 1.2. Grain impurities

            1. (a) Shrivelled grains

            2. (b) Other cereals

            3. (c) Grains damaged by pests

            4. (d) Grains in which the germ is discoloured

            5. (e) Grains overheated during drying

            6. (f) Mottled grains

          3. 1.3. Sprouted grains

          4. 1.4. Miscellaneous impurities

            1. (a) Extraneous seeds

            2. (b) Damaged grains

            3. (c) Extraneous matter

            4. (d) Husks (cob fragments in the case of maize)

            5. (e) Ergots

            6. (f) Decayed grains

            7. (g) Impurities of animal origin.

          5. 1.5. Live pests

          6. 1.6. Mitadiné grains

        2. 2. SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF...

          1. 2.1. Durum wheat

          2. 2.2. Common wheat

          3. 2.3. Barley

          4. 2.4. Maize

      2. PART II Methods used for determining the quality of cereals offered or...

        1. Methods used for determining the quality of cereals offered or...

      3. PART III Method for determining the non-stickiness and machinability of the dough...

        1. Method for determining the non-stickiness and machinability of the dough...

          1. 1. Title

          2. 2. Scope

          3. 3. Principle

          4. 4. Ingredients

            1. 4.1. Yeast

            2. 4.2. Tap water

            3. 4.3. Sugar-salt-ascorbic acid solution

            4. 4.4. Sugar solution

            5. 4.5. Enzyme active malt flour

          5. 5. Equipment and apparatus

            1. 5.1. Baking room

            2. 5.2. Refrigerator

            3. 5.3. Balance

            4. 5.4. Balance

            5. 5.5. Analytical balance

            6. 5.6. Mixer

            7. 5.7. Proving cabinet

            8. 5.8. Open plastic boxes

            9. 5.9. Square plastic sheets

            10. 5.10. Moulder

          6. 6. Sampling

          7. 7. Procedure

            1. 7.1. Determination of water uptake

            2. 7.2. Determination of malt flour addition

            3. 7.3. Reactivation of active dry yeast

            4. 7.4. Temperature adjustment of the flour and the dough liquid

            5. 7.5. Dough composition

            6. 7.6. Mixing

            7. 7.7. Dividing and rounding

            8. 7.8. Moulding

          8. 8. Test report

          9. 9. General remarks

            1. 9.1. The formula for the calculation of the quantity of dough...

            2. 9.2. The method is not directly applicable to wheat. The procedure...

      4. PART IV Methodology of sampling and analyses for cereals 1. For each...

        1. Methodology of sampling and analyses for cereals

          1. 1. For each lot of cereals, the quality characteristics shall be...

          2. 2. The reference methods to be used for determining the quality...

          3. 3. In cases of dispute, the paying agency shall have the...

      5. PART V Price increases and reductions Table I Price increases for moisture...

        1. Price increases and reductions

      6. PART VI Calculation of prices increases and reductions The price adjustments provided...

        1. Calculation of prices increases and reductions

    2. ANNEX II

      RICE

      1. PART I Methodology of sampling and analyses for paddy rice

        1. 1. With a view to verifying the quality requirements as laid...

        2. 2. Representative samples shall be taken of each part-delivery (by lorry,...

        3. 3. The control of the radioactivity level is performed only if...

        4. 4. In cases of dispute, the paying agency shall have the...

      2. PART II Prices increases and reductions

        1. 1. The price adjustments provided for in Article 26(1) shall be...

        2. 2. The price increases and decreases shall apply on the basis...

    3. ANNEX III

      BEEF

      1. PART I Conditions and controls for taking over

        1. 1. Products delivered shall be taken over subject to verification by...

        2. 2. The failure to comply with the requirements laid down in...

        3. 3. The outcome of the checks described in point 1 shall...

      2. PART II Conversion coefficients

      3. PART III Deboning

        1. I. General conditions governing deboning

          1. 1. Deboning may only be carried out in cutting plants approved...

          2. 2. For the purposes of this Regulation ‘deboning operations’ means the...

          3. 3. Boned cuts must meet the requirements laid down in Part...

        2. II. Contracts and specifications

          1. 1. Deboning shall be carried out under contract on terms laid...

          2. 2. The specifications of the paying agencies shall lay down the...

        3. III. Control and monitoring of deboning operations

        4. IV. Storage of cuts

        5. V. Costs of deboning operations

        6. VI. Time limits for deboning operations

        7. VII. Checks and rejection of products

          1. 1. When as a result of the checks provided for in...

          2. 2. Without prejudice to the application of penalties, the paying agencies...

      4. PART IV Specifications for intervention deboning

        1. 1. HINDQUARTER CUTS

          1. 1.1. Description of cuts

            1. 1.1.1. Intervention shank (code INT 11)

            2. 1.1.2. Intervention thick flank (code INT 12)

            3. 1.1.3. Intervention topside (code INT 13)

            4. 1.1.4. Intervention silverside (code INT 14)

            5. 1.1.5. Intervention fillet (code INT 15)

            6. 1.1.6. Intervention rump (code INT 16)

            7. 1.1.7. Intervention striploin (code INT 17)

            8. 1.1.8. Intervention flank (code INT 18)

            9. 1.1.9. Intervention fore-rib (five bone) (code INT 19)

        2. 2. FOREQUARTER CUTS

          1. 2.1. Description of cuts

            1. 2.1.1. Intervention shin (code INT 21)

            2. 2.1.2. Intervention shoulder (code INT 22)

            3. 2.1.3. Intervention brisket (code INT 23)

            4. 2.1.4. Intervention forequarter (code INT 24)

      5. PART V Individual prices of rejected intervention cuts

    4. ANNEX IV

      BUTTER

      1. PART I Sampling for chemical and microbiological analysis and sensory evaluation

        1. 1. Chemical and microbiological analysis

        2. 2. Sensory evaluation

        3. 3. Guidelines to be followed where samples show defects

          1. (a) chemical and microbiological analysis:

          2. (b) sensory evaluation: where a sample fails the sensory evaluation, the...

          3. (c) where samples show a sensory defect and either a chemical...

      2. PART IA Methods of analysis of unsalted butter for public intervention

        1. Scoring table

      3. PART II Delivery and packaging of butter

        1. 1. Butter shall be delivered in blocks and packed in new,...

        2. 2. The packing shall show at least the following particulars, where...

        3. 3. The storekeeper shall keep a register in which the particulars...

    5. ANNEX V

      SKIMMED MILK POWDER

      1. PART I Sampling and analysis of skimmed-milk powder offered for intervention

        1. 1. Samples per lot shall be taken in accordance with the...

        2. 2. Number of packages to be selected for taking samples for...

        3. 3. Weight of sample: samples of at least 200 g are...

        4. 4. Grouping of samples: no more than nine samples are to...

        5. 5. Analysis of samples: each global sample is to undergo an...

        6. 6. Where samples show defects:

      2. PART IA Methods of analysis of skimmed milk powder for public intervention

      3. Appendix I

        1. SKIMMED MILK POWDER: QUANTITATIVE DETERMINATION OF PHOSPHATIDYLSERINE AND PHOSPHATIDYLETHANOLAMINE

          1. Method: reversed-phase HPLC

            1. 1. PURPOSE AND FIELD OF APPLICATION

            2. 2. DEFINITION

            3. 3. PRINCIPLE OF THE METHOD

            4. 4. REAGENTS

              1. 4.1. Standard material: PEDP, at least 99 % pure

              2. 4.2. Reagents for standard sample and test sample preparation

                1. 4.2.1. HPLC-grade methanol

                2. 4.2.2. HPLC-grade chloroform

                3. 4.2.3. Tryptamine-monohydrochloride

              3. 4.3. Reagents for o-phthaldialdehyde derivatisation

                1. 4.3.1. Sodium hydroxide, 12 M water solution

                2. 4.3.2. Boric acid, 0,4 M water solution adjusted to pH 10,0...

                3. 4.3.3. 2-mercaptoethanol

                4. 4.3.4. o-phthaldialdehyde (OPA)

              4. 4.4. HPLC elution solvents

                1. 4.4.1. Elution solvents shall be prepared using HPLC-grade reagents.

                2. 4.4.2. HPLC-grade water

                3. 4.4.3. Methanol of tested fluorimetric purity

                4. 4.4.4. Tetrahydrofuran

                5. 4.4.5. Sodium dihydrogen phosphate

                6. 4.4.6. Sodium acetate

                7. 4.4.7. Acetic acid.

            5. 5. APPARATUS

              1. 5.1. Analytical balance, capable of weighing to the nearest 1 mg,...

              2. 5.2. Beakers, 25 and 100 ml capacity

              3. 5.3. Pipettes, capable of delivering 1 and 10 ml

              4. 5.4. Magnetic stirrer

              5. 5.5. Graduated pipettes, capable of delivering 0,2, 0,5 and 5 ml...

              6. 5.6. Volumetric flasks, 10, 50 and 100 ml capacity

              7. 5.7. Syringes, 20 and 100 μl capacity

              8. 5.8. Ultrasonic bath

              9. 5.9. Centrifuge, capable of operating at 27 000 × g

              10. 5.10. Glass vials, about 5 ml capacity

              11. 5.11. Graduated cylinder, 25 ml capacity

              12. 5.12. pH-meter, accurate to 0,1 pH units

              13. 5.13. HPLC equipment

                1. 5.13.1. Gradient pumping system, capable of operating at 1,0 ml/min at...

                2. 5.13.2. Autosampler with derivatisation capability

                3. 5.13.3. Column heater, capable of maintaining the column at 30 °C...

                4. 5.13.4. Fluorescence detector, capable of operating at 330 nm excitation wavelength...

                5. 5.13.5. Integrator or data processing software capable of peak area measurement...

                6. 5.13.6. A LiChrospher® — 100 column (250 × 4,6 mm) or...

            6. 6. SAMPLING

            7. 7. PROCEDURE

              1. 7.1. Preparation of the internal standard solution

                1. 7.1.1. Weigh 30,0 ± 0,1 mg of tryptamine-monohydrochloride (4.2.3) into a...

                2. 7.1.2. Pipette 1 ml (5.3) of this solution into a 10...

              2. 7.2. Preparation of the test sample solution

                1. 7.2.1. Weigh 1,000 ± 0,001 g of the SMP sample into...

                2. 7.2.2. Pipette 0,2 ml (5.5) of the reconstituted milk into a 10...

                3. 7.2.3. Centrifuge (5.9) at 27 000 g × g for 10...

              3. 7.3. Preparation of the external standard solution

                1. 7.3.1. Weigh 55,4 mg PEDP (4.1) into a 50 ml volumetric...

                2. 7.3.2. Pipette 1 ml (5.3) of this solution into a 100...

              4. 7.4. Preparation of the derivatising reagent

              5. 7.5. Determination by HPLC

                1. 7.5.1. Elution solvents (4.4)

                2. 7.5.2. Suggested eluting gradient:

                3. 7.5.3. Injection volume: 50 μl derivatising reagent and 50 μl sample...

                4. 7.5.4. Column equilibration

                5. 7.5.5. Determine the PS + PE content in the test sample...

                6. 7.5.6. Perform the sequence of the chromatographic analyses keeping constant the...

              6. 7.6. Integration mode

                1. 7.6.1. PEDP peak

                2. 7.6.2. Tryptamine peak

                3. 7.6.3. PS and PE peaks groups

            8. 8. CALCULATION AND EXPRESSION OF RESULTS

            9. 9. ACCURACY OF THE METHOD

              2. 9.1. Repeatability

              3. 9.2. Reproducibility

            10. 10. REFERENCES

              1. 10.1. Resmini P., Pellegrino L., Hogenboom J.A., Sadini V., Rampilli M.,...

          2. Figure 1 HPLC pattern of OPA-derivatives of phosphatidylserine (PS) and phosphatidylethanolamine (PE)...

      4. Appendix II

        1. DETECTION OF RENNET WHEY IN SKIMMED MILK POWDER FOR PUBLIC...

          1. 1. SCOPE AND FIELD OF APPLICATION

          2. 2. REFERENCE

          3. 3. DEFINITION

          4. 4. PRINCIPLE

          5. 5. REAGENTS

            1. 5.1. Trichloroacetic acid solution

            2. 5.2. Eluent solution, pH 6,0

            3. 5.3. Flushing solvent

            4. 5.4. Standard samples

              1. 5.4.1. Skimmed milk powder meeting the requirements of this Regulation (i.e. [0])...

              2. 5.4.2. The same skimmed milk powder adulterated with 5 % (m/m) rennet-type whey...

          6. 6. APPARATUS

            1. 6.1. Analytical balance

            2. 6.2. Optional centrifuge capable of attaining a centrifugal force of 2...

            3. 6.3. Mechanical shaker

            4. 6.4. Magnetic stirrer

            5. 6.5. Glass funnels, diameter about 7 cm

            6. 6.6. Filter papers, medium filtration, diameter about 12,5 cm

            7. 6.7. Glass filtration equipment with 0,45 μm pore diameter membrane filter

            8. 6.8. Graduated pipettes allowing delivery of 10 ml (ISO 648, Class A,...

            9. 6.9. Dispensing system capable of delivering 20,0 ml water at ca....

            10. 6.10. Thermostatic water bath, set at 25 ± 0,5 °C

            11. 6.11. HPLC equipment, consisting of:

          7. 7. SAMPLING

            1. 7.1. Samples shall be taken in accordance with the procedure laid...

            2. 7.2. Store the sample in conditions which preclude any deterioration or...

          8. 8. PROCEDURE

            1. 8.1. Preparation of the test sample

            2. 8.2. Test portion

            3. 8.3. Removal of fat and proteins

              1. 8.3.1. Add 20,0 ml of warm water (50 °C) to the test portion....

              2. 8.3.2. Add 10,0 ml of the trichloroacetic acid solution (5.1) of ca....

              3. 8.3.3. Centrifuge (6.2) for 10 minutes at 2 200  g, or...

            4. 8.4. Chromatographic determination

              1. 8.4.1. Inject 15 to 30 μl of accurately measured supernatant or filtrate...

              2. 8.4.2. The results of chromatographic analysis of the test sample [E]...

            5. 8.5. Calibration

              1. 8.5.1. Apply exactly the procedure described from point 8.2 to point...

              2. 8.5.2. Prior to chromatographic determination of the samples, condition the columns...

              3. 8.5.3. Determine the response factors R by injecting the same volume...

          9. 9. EXPRESSION OF RESULTS

            1. 9.1. Method of calculation and formulae

              1. 9.1.1. Calculation of the response factors R:

              2. 9.1.2. Calculation of the relative area of the peaks in the...

              3. 9.1.3. Calculation of the relative retention time of peak III in...

              4. 9.1.4. Experiments have shown that there is a linear relation between...

            2. 9.2. Calculation of the percentage of rennet whey powder in the...

            3. 9.3. Accuracy of the procedure

              1. 9.3.1. Repeatability

              2. 9.3.2. Reproducibility

            4. 9.4. Interpretation

              1. 9.4.1. Assume the absence of whey if the relative area of...

              2. 9.4.2. If the relative area of peak III, S III [E]...

              3. 9.4.3. If the relative area of peak III, S III [E]...

                1. 9.4.3.1. The data obtained after analysis of samples of unadulterated skimmed...

                2. 9.4.3.2. If T 1 and/or T 2 are zero or less,...

      5. Appendix III

        1. DETERMINING RENNET WHEY SOLIDS IN SKIMMED MILK POWDER

          1. 1. PURPOSE: DETECTING THE ADDITION OF RENNET WHEY SOLIDS TO SKIMMED...

          2. 2. REFERENCES: INTERNATIONAL STANDARD ISO 707

          3. 3. DEFINITION

          4. 4. PRINCIPLE

          5. 5. REAGENTS

            1. 5.1. Trichloroacetic acid solution

            2. 5.2. Eluents A and B

            3. 5.3. Conservation of the column

            4. 5.4. Standard samples

              1. 5.4.1. Skimmed milk powder meeting the requirements for public storage (i.e. [0])....

              2. 5.4.2. The same skimmed milk powder adulterated with 5 % (m/m) rennet-type whey...

              3. 5.4.3. The same skimmed milk powder adulterated with 50 % (m/m) rennet-type whey...

          6. 6. APPARATUS

            1. 6.1. Analytical balance

            2. 6.2. Optional centrifuge capable of attaining a centrifugal force of 2...

            3. 6.3. Mechanical shaker

            4. 6.4. Magnetic stirrer

            5. 6.5. Glass funnels, diameter about 7 cm

            6. 6.6. Filter papers, medium filtration, diameter about 12,5 cm

            7. 6.7. Glass filtration equipment with 0,45 μm pore diameter membrane filter...

            8. 6.8. Graduated pipettes, allowing delivery of 10 ml (ISO 648, Class...

            9. 6.9. Dispensing system capable of delivering 20,0 ml water at ca....

            10. 6.10. Thermostatic water bath, set at 25 ± 0,5 °C

            11. 6.11. HPLC equipment, consisting of:

          7. 7. SAMPLING

            1. 7.1. Samples shall be taken in accordance with the procedure laid...

            2. 7.2. Store the sample in conditions which preclude any deterioration or...

          8. 8. PROCEDURE

            1. 8.1. Preparation of the test sample

            2. 8.2. Test portion

            3. 8.3. Removal of fat and proteins

              1. 8.3.1. Add 20,0 ml of warm water (50 °C) to the...

              2. 8.3.2. Add 10,0 ml of the trichloroacetic acid solution of ca....

              3. 8.3.3. Centrifuge (6.2) 2 200 g for 10 minutes, or filter...

            4. 8.4. Chromatographic determination

              1. 8.4.1. The reversed-phase HPLC method excludes the possibility false-positive results due...

              2. 8.4.2. Before the reversed phase HPLC-analysis is carried out, the gradient...

              3. 8.4.3. Take solutions of the test samples

              4. 8.4.4. The results of the chromatographic analysis of the test sample...

            5. 8.5. Calibration

              1. 8.5.1. Apply exactly the procedure described from point 8.2 to point...

              2. 8.5.2. Prior to chromatographic determination of the samples inject 100 μl...

              3. 8.5.3. Determine the response factors R by injecting the same volume...

          9. 9. EXPRESSION OF RESULTS

            1. 9.1. Method of calculation and formulae

              1. 9.1.1. Calculation of the response factor R:

            2. 9.2. Calculation of the percentage of rennet whey powder in the...

            3. 9.3. Accuracy of the procedure

              1. 9.3.1. Repeatability

              2. 9.3.2. Reproducibility

              3. 9.3.3. Linearity

            4. 9.4. Interpretation

              1. Figure 1 Ni—4.6 standard

      6. (*) International IDF Standard 135B/1991. Milk and milk products. Precision characteristics of analytical methods. Outline...

      7. PART II Delivery and packaging of skimmed milk powder

        1. 1. Skimmed milk powder shall be packed in new, clean, dry...

        2. 2. The bags shall show the following particulars, where appropriate in...

        3. 3. The storekeeper shall keep a register in which the particulars...

    6. ANNEX VI

      Methods of analysis of butter under private storage

      1. The method to be applied shall be approved by the...

    7. ANNEX VII

      Methods of analysis of skimmed milk powder under private storage

      1. Parameter Method Fat ISO 1736 Protein ISO 8968 part 1...

    8. ANNEX VIII

      Methods of analysis of cheeses under private storage

      1. 1. The method of analysis laid down in the Appendix shall...

      2. 2. Methods for detecting cow's milk casein in cheeses referred to in...

  9. ATTACHMENTS

    1. Appendix

    2. ANNEX IX

    3. Appendix