1.Chemical and microbiological analysisU.K.
| Quantity of butter(kg) | Minimum number of samples(> 100 g) |
|---|---|
| ≤ 1 000 | 2 |
| > 1 000 ≤ 5 000 | 3 |
| > 5 000 ≤ 10 000 | 4 |
| > 10 000 ≤ 15 000 | 5 |
| > 15 000 ≤ 20 000 | 6 |
| > 20 000 ≤ 25 000 | 7 |
| > 25 000 | 7 + 1 per 25 000 kg or part thereof |
Sampling for microbiological analysis must be carried out aseptically.
Up to five samples of 100 g may be combined into one sample for analysis after thorough mixing.
The samples must be taken randomly from different parts of the offered quantity before or at the time of entry into the cold store designated by the competent body.
Preparation of composite butter sample (chemical analysis):
using a clean, dry butter trier or similar suitable instrument, extract a core of butter of at least 30 g and place in a sample container. The composite sample must then be sealed and forwarded to the laboratory for analysis;
at the laboratory the composite sample is to be warmed in the original unopened container to 30 oC and shaken frequently until a homogeneous fluid emulsion free of unsoftened pieces is obtained. The container should be one half to two thirds full.
Two samples per year per producer offering butter for intervention must be analysed for non-milk fat.