ANNEX VSKIMMED MILK POWDER

PART IVCompositional requirements, quality characteristics and analytical methods

Parameters

Content and quality characteristics

Protein content

Minimum 34,0 % of the non-fat dry matter

Fat content

Maximum 1,0 %

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 oC)

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 buttermilk36

Negative37

Detection of rennet whey38

None

Detection of acid whey39

None

Taste and smell

Clean

Appearance

White or slightly yellowish colour, free from impurities and coloured particles

Antimicrobial substances

Negative40

‘Buttermilk’ means the by-product of butter manufacture obtained after churning of the cream and separation of the solid fat.

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 FEDP per 100 g.

‘Whey’ means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes.

‘Whey’ means the by-product of cheese or casein manufacture obtained by the action of acids, rennet and/or chemico-physical processes. The method to be applied shall be approved by the intervention agency

Raw milk used for the manufacture of skimmed milk powder must meet the requirements specified in Section IX of Annex III to Regulation (EC) No 853/2004.

The reference methods to be applied shall be those laid down in Commission Regulation (EC) No 273/2008 (OJ L 88, 29.3.2008, p. 1).