| 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 When on-the-spot inspections are carried out. | |
| e When ISO 8069 is applied.’ | |
| Parameters | Content and quality characteristics |
|---|---|
| Protein | Minimum 34,0 % of the non-fat dry matter |
| Fat | Maximum 1,00 % |
| Water | Maximum 3,5 % |
| Titratable acidity in ml of decinormal sodium hydroxide solution | Maximum 19,5 ml |
| Lactates | Maximum 150 mg/100 g |
| Phosphatase test | Negative, i.e., not more than 350 mU of phosphatasic activity per litre of reconstituted milk |
| Insolubility index | Maximum 0,5 ml (24 °C) |
| Scorched particles | Maximum 15,0 mg, i.e. disc B minimum |
| Micro-organisms | Maximum 40 000 CFU per gram |
| Buttermilka | Noneb |
| Rennet wheyc | None |
| Acid wheyc | Noned or maximum 150 mg/100 ge |
| Taste and smell | Clean |
| Appearance | White or slightly yellowish colour, free from impurities and coloured particles |