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Commission Implementing Regulation (EU) 2016/1240Show full title

Commission Implementing Regulation (EU) 2016/1240 of 18 May 2016 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (Text with EEA relevance)

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ANNEX IVU.K.BUTTER

[F1A1.This Annex does not apply in relation to public intervention schemes in England, otherwise than in connection with exceptional market conditions which are the subject of a declaration under section 20 of the Agriculture Act 2020.]U.K.

[F2A2.This Annex ceases to apply in relation to public intervention schemes in Scotland, otherwise than in connection with public intervention measures which the appropriate authority takes under Article 219(1) of Regulation (EU) No 1308/2013, for a period of five years beginning on 1 July 2023.]U.K.

PART IU.K.Sampling for chemical and microbiological analysis and sensory evaluation

1.Chemical and microbiological analysisU.K.

Quantity of butter(kg)Minimum number of samples(> 100 g)
≤ 1 0002
> 1 000 ≤ 5 0003
> 5 000 ≤ 10 0004
> 10 000 ≤ 15 0005
> 15 000 ≤ 20 0006
> 20 000 ≤ 25 0007
> 25 0007 + 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 each lot before or at the time of entry into the cold store designated by the paying agency.

Preparation of composite butter sample (chemical analysis):

(a)

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;

(b)

at the laboratory the composite sample is to be warmed in the original unopened container to 30 °C 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.

2.Sensory evaluationU.K.

Quantity of butter(kg)Minimum number of samples
1 000 ≤ 5 0002
> 5 000 ≤ 25 0003
> 25 0003 + 1 per 25 000 kg or part thereof

Following a trial storage period of 30 days, samples are to be taken randomly from different parts of each lot between the 30th and the 45th day following delivery of the butter and graded.

[F3Each sample shall be assessed individually. No resampling or re-evaluation is allowed.]

3.Guidelines to be followed where samples show defectsU.K.

(a)chemical and microbiological analysis:U.K.
(i)

where individual samples are analysed, one sample showing a single defect out of five to 10 samples or two samples each showing a single defect out of 11 to 15 samples may be allowed. Where a sample shows a defect, two new samples must be taken from either side of the sample showing the defect and checked for the parameter in question. Where neither sample meets the specification, the quantity of butter between the original two samples on either side of the sample showing the defect must be rejected from the quantity offered.

Quantity to be rejected where the new sample shows a defect:

(ii)

where composite samples are analysed and found to show defects in respect of one parameter, the quantity represented by the composite sample concerned is to be rejected from the quantity offered. The quantity represented by one composite sample may be determined by subdividing the quantity before samples are taken randomly from each part thereof;

(b)sensory evaluation: where a sample fails the sensory evaluation, the quantity of butter between two neighbouring samples on either side of the sample failing is to be rejected from the quantity of the lot,U.K.
(c)where samples show a sensory defect and either a chemical or a microbiological defect, the whole quantity is to be rejected.U.K.

[F4PART IAU.K. Methods of analysis of unsalted butter for public intervention

a

The method to be applied shall be approved by the paying agency.

Parameter Method
Fat a ISO 17189 or ISO 3727 part 3
Water ISO 3727 part 1
Non-fat solids ISO 3727 part 2
Fat acidity ISO 1740
Peroxide value ISO 3976
Non-milk fat ISO 17678
Sensory characteristics ISO 22935 parts 2 and 3 and scoring table hereafter.

Scoring table U.K.

Appearance Consistency Odour and Flavour
Points Remarks Points Remarks Points Remarks
5

Very good

Ideal type

Highest quality

(equal dry)

5

Very good

Ideal type

Highest quality

(equal spreadable)

5

Very good

Ideal type

Highest quality

(absolutely pure finest odour)

4

Good

(no evident defects)

4

Good

(no evident defects)

4

Good

(no evident defects)

1, 2 or 3 Any defect 1, 2 or 3 Any defect 1, 2 or 3 Any defect]

PART IIU.K.Delivery and packaging of butter

1.Butter shall be delivered in blocks and packed in new, strong material in such a way as to ensure it is protected throughout transportation, entry into storage, storage and removal from storage.U.K.

2.The packing shall show at least the following particulars, where appropriate in code:U.K.

(a)

the approval number identifying the factory and [F5indicating that the butter was produced in the United Kingdom];

(b)

the date of production;

(c)

the production batch number and the package number; the package number may be replaced by a pallet number marked on the pallet;

(d)

the words ‘sweet cream’ if the butter has a pH of 6,2 or higher.

Textual Amendments

3.The storekeeper shall keep a register in which the particulars referred to in point 2 are recorded on the date of entry into storage.U.K.

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