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Commission Regulation (EC) No 273/2008 (repealed)Show full title
Commission Regulation (EC) No 273/2008 of 5 March 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products (repealed)
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- Regulations originating from the EU
- 2008 No. 273
- ANNEX I
- LIST OF REFERENCE METHODS
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- Revised 01/07/20133.59 MB
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LIST OF REFERENCE METHODS
Index Min. = minimum, Max. = maximum, Annex = Annex to quoted Regulation, SNF = solids non fat, PV = peroxide value, A = appearance, F = flavour, C = consistency, TBC = total bacterial count, Therm = thermophilic bacterial count, MS = Member State, IDF = International Dairy Federation, ISO = International Standards Organisation, IUPAC = International Union of Pure and Applied Chemistry, ADPI = American Dairy Products Institute, SCM = sweetened condensed milk, EMC = evaporated milk or cream.
PART A
| a Without prejudice to the requirements in the specific Regulation | |||||
| b The minimum protein content would be 34 % per 1 September 2009. | |||||
| Commission Regulation | Product | Parameter | Limita | Reference method | Remark |
|---|---|---|---|---|---|
| Regulation (EC) No 2771/1999 — Public storage | Unsalted butter | Fat | Min. 82 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Fat acidity | 1,2 mmole/100 g of fat | ISO 1740:2004|IDF 6:2004 | |||
| PV (max.) | 0,3 meq. oxygen/1 000 g fat | ISO 3976:2006|IDF 74:2006 | Note 1 | ||
| Coliforms | Not detectable in 1 g | Annex X | Note 3 | ||
| Non-milk fat | Not detectable by triglyceride analysis | Annex XX | |||
| Sterol tracers | Not detectable, β-sitosterol ≤ 40 mg/kg | Annex VIII | |||
| Other tracers | |||||
| Not detectable | Annex VI | |||
| ≤ 6 mg/kg | Annex VII | |||
| Not detectable | Annex V | |||
| Sensory characteristics | At least 4 out of 5 points for A, F and C | Annex IV | |||
| Water dispersion | At least 4 points | ISO 7586:1985 — IDF 112A:1989 | |||
| Regulation (EC) No 2771/1999 — Private storage | Unsalted butter | Fat | Min. 82 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Regulation (EC) No 2771/1999 — Private storage | Salted butter | Fat | Min. 80 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF (excluding salt) | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Salt | Up to 2 % m/m | ISO 15648:2004|IDF 179:2004 | |||
| Regulation (EC) No 1898/2005 chapter II | Unsalted butter | Fat | Min. 82 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Non-milk fat | Annex XX | ||||
| Water | Up to 16 % m/m | ISO 3727-1 2001|IDF 80-1:2001 | |||
| SNF | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Tracers: | |||||
| See Annex VIII | Annex VIII | |||
| See Annex VI | Annex VI | |||
| See Annex VII | Annex VII | |||
| See Annex V | Annex V | |||
| Regulation (EC) No 1898/2005 chapter II | Salted butter | Fat | Min. 80 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Non-milk fat | Annex XX | ||||
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF (excluding salt) | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Salt | Up to 2 % m/m | ISO 15648:2004|IDF 179:2004 | |||
| Tracers: | |||||
| See Annex VIII | Annex VIII | |||
| See Annex VI | Annex VI | |||
| See Annex VII | Annex VII | |||
| See Annex V | Annex V | |||
| Regulation (EC) No 1898/2005 chapter II | Concentrated butter | Fat | Min. 99,8 % m/m | IDF 24:1964 | |
| Water and SNF | Up to 0,2 % m/m | ISO 5536:2002|IDF 23:2002 (moisture) IDF 24:1964 (SNF) | |||
| Fat acidity | 1,2 mmole/100 g of fat | ISO 1740:2004|IDF 6:2004 | |||
| PV (max.) | 0,5 meq. oxygen/1 000 g fat | ISO 3976:2006|IDF 74:2006 | Note 1 | ||
| Non-milk fat | Absence | Annex XX | |||
| Flavour | Clean | ||||
| Smell | Absence of foreign odours | ||||
| Other | Absence of neutralising agents, anti-oxidants and preservatives | ||||
| Tracers: | |||||
| See Annex VIII | Annex VIII | |||
| See Annex VI | Annex VI | |||
| See Annex VII | Annex VII | |||
| See Annex V | Annex V | |||
| Regulation (EC) No 1898/2005 chapter II | Cream | Fat | Minimum 35 % m/m | ISO 2450:1999|IDF 16 C:1987 | |
| Non-milk fat | Annex XX | ||||
| Tracers: | |||||
| See Annex VIII | Note 2 | |||
| See Annex VI | Annex VI | |||
| See Annex VII | Note 2 | |||
| See Annex V | Annex V | |||
| Regulation (EC) No 1898/2005 chapter III | Concentrated butter | Fat | Min. 96 % m/m | Note 2 | |
| Non-milk fat | Annex XX | ||||
| SNF | Up to 2 % m/m | Note 2 | |||
| Tracers: | |||||
| 15 g/100 kg of concentrated butter | Annex VIII | |||
| 17 g/100 kg of concentrated butter | Annex VIII | |||
| 10,34 kg/t of concentrated butter | Annex V | |||
|
| Note 2 | |||
|
| Note 2 | |||
| lecithin (E 322) | Up to 0,5 % m/m | Note 2 | |||
| NaC1 | Up to 0,75 % m/m | ISO 15648:2004|IDF 179:2004 | |||
| Fat acidity | 1,2 mmole/100 g of fat | ISO 1740:2004|IDF 6:2004 | |||
| PV (max.) | Up to 0,5 meq. oxygen/1 000 g fat | ISO 3976:2006|IDF 74:2006 | Note 1 | ||
| Flavour | Clean | ||||
| Smell | Absence of foreign odours | ||||
| Other | Absence of neutralising agents, anti-oxidants and preservatives | ||||
| Regulation (EC) No 1898/2005 chapter IV | Unsalted butter | Fat | Min. 82 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Regulation (EC) No 1898/2005 chapter IV | Salted butter | Fat | Min. 80 % m/m | ISO 17189:2003|IDF 194:2003 | |
| Water | Up to 16 % m/m | ISO 3727-1:2001|IDF 80-1:2001 | |||
| SNF (excluding salt) | Up to 2 % m/m | ISO 3727-2:2001|IDF 80-2:2001 | |||
| Salt | Up to 2 % m/m | ISO 15648:2004|IDF 179:2004 | |||
| Article 9 and Title II of Regulation (EC) No 1255/1999 | Cheese made from ewes’ and/or goats’ milk | Cows’ milk | < 1 % m/m | Annex IX | |
| Regulation (EEC) No 2921/90 | Annex I — Acid casein | Water | Up to 12,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Fat | Up to 1,75 % m/m | ISO 5543:2004|IDF127:2004 | |||
| Free acidity | Up to 0,30 ml of 0,1 N NaOH solution/g | ISO 5547:1978|IDF 91:1979 | |||
| Regulation (EEC) No 2921/90 | Annex I — Rennet- casein | Water | Up to 12,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Fat | Up to 1,00 % m/m | ISO 5543:2004|IDF 127:2004 | |||
| Ash | Min. 7,50 % m/m | ISO 5545:1978|IDF 90:1979 | |||
| Regulation (EEC) No 2921/90 | Annex I — Caseinates | Water | Up to 6,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Milk protein | Min. 88,00 % m/m | ISO 5549:1978|IDF 92:1979 | |||
| Fat and ash | Up to 6,00 % m/m | ISO 5543:2004|IDF 127:2004 | |||
| Fixed ash | ISO 5544:1978|IDF 89:1979 | ||||
| Ash | ISO 5545:1978|IDF 90:1979 | ||||
| Regulation (EEC) No 2921/90 | Annex II — Acid casein | Water | Up to 10,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Fat | Up to 1,50 % m/m | ISO 5543:2004|IDF 127:2004 | |||
| Free acidity | Up to 0,20 ml of 0,1 N NaOH solution/g | ISO 5547:1978|IDF 91:1979 | |||
| TBC (max.) | 30 000/ g | ISO 4833:2003 | Note 3 | ||
| Coliforms | Absence in 0,1 g | Annex X | Note 3 | ||
| Therm. (max.) | 5 000/ g | ISO 4833:2003 | Notes 3 and 4 | ||
| Regulation (EEC) No 2921/90 | Annex II — Rennet-casein | Water | Up to 8,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Fat | Up to 1,00 % m/m | ISO 5543:2004|IDF 127:2004 | |||
| Ash | Min. 7,50 % m/m | ISO 5545:1978|IDF 90:1979 | |||
| TBC (max.) | 30 000/ g | ISO 4833:2003 | Note 3 | ||
| Coliforms | Absence in 0,1 g | Annex X | Note 3 | ||
| Therm. (max.) | 5 000/ g | ISO 4833:2003 | Notes 3 and 4 | ||
| Regulation (EEC) No 2921/90 | Annex II — Caseinates | Water | Up to 6,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Milk protein | Min. 88,00 % m/m | ISO 5549:1978|IDF 92:1979 | |||
| Fat and ash | Up to 6,00 % m/m | ISO 5543:2004|IDF 127:2004 ISO 5544:1978|IDF 89:1979 or ISO 5545:1978|IDF 90:1979 | |||
| TBC (max.) | 30 000/ g | ISO 4833:2003 | Note 3 | ||
| Coliforms | Absence in 0,1 g | Annex X | Note 3 | ||
| Therm. (max.) | 5 000/ g | ISO 4833:2003 | Notes 3 and 4 | ||
| Regulation (EEC) No 2921/90 | Annex III — Caseinates | Water | Up to 6,00 % m/m | ISO 5550:2006|IDF 78:2006 | |
| Milk protein | Min. 85,00 % m/m | ISO 5549:1978|IDF 92:1979 | |||
| Fat | Up to 1,50 % m/m | ISO 5543:2004|IDF 127:2004 | |||
| Lactose | Up to 1,00 % m/m | ISO 5548:2004|IDF 106:2004 | |||
| Ash | Up to 6,50 % m/m | ISO 5544:1978|IDF 89:1979 or ISO 5545:1978|IDF 90:1979 | |||
| TBC (max.) | 30 000/ g | ISO 4833:2003 | Note 3 | ||
| Coliforms | Absence in 0,1 g | Annex X | Note 3 | ||
| Therm. (max.) | 5 000/ g | ISO 4833:2003 | Notes 3 and 4 | ||
| Regulation (EC) No 2799/1999 | Compound feedingstuffs and skimmed-milk powder (SMP) (for use in feedingstuffs) | Water (acid buttermilk powder) | Up to 5 % m/m | Annex XIX | |
| Protein | 31,4 % m/m (min.) of the non-fat dry matter | ISO 8968-1|2|3:2001|IDF 20-1|2|3:2001 | |||
| Water (SMP) | Up to 5 % m/m | ISO 5537:2004|IDF 26:2004 | |||
| Fats (SMP) | Up to 11 % m/m | ISO 1736:2000|IDF 9C:1987 | |||
| Rennet whey (SMP) | Absence | Annex XIII | Note 6 | ||
| Starch (SMP) | Absence | Annex XVII | |||
| Water (mixtures) | Up to 5 % m/m of the non-fat matter | ISO 5537:2004|IDF 26:2004 | |||
| Fat (mixtures) | Commission Directive 84/4/EEC (OJ L 15, 18.1.1984, p. 29) | ||||
| Rennet whey (mixtures) | Absence | Annex XIII | |||
| SMP content (of end product) | Min. 50 % m/m | Annex XVI | |||
| Fat (in end product) | Min. 2,5 % m/m or 5 % m/m | Commission Directive 84/4/EEC (OJ L 15, 18.1.1984, p. 29) | Note 7 | ||
| Starch (in end product) | Min. 2 % m/m | Annex XVII | Note 8 | ||
| Copper (in end product) | 25 ppm | Commission Directive 78/633/EEC (OJ L 206, 26.7.1987, p. 43) | |||
| Regulation (EC) No 214/2001 | SMP (spray) | Fat | Up to 1,0 % m/m | ISO 1736:2000|IDF 9C:1987 | |
| Protein | 31,4 %b m/m (min.) of the non-fat dry matter | ISO 8968-1/2:2001|IDF 20-1/2:2001 | |||
| Water | Up to 3,5 % m/m | ISO 5537:2004|IDF 26:2004 | |||
| Acidity | Up to 19,5 ml, 0,1 N NaOH, 10 g solids non-fat | ISO 6091:1980|IDF 86:1981 | |||
| Lactates | Up to 150 mg/100 g solids non-fat | ISO 8069:2005|IDF 69:2005 | |||
| Phosphatase | Negative | ISO 11816-1:2006|IDF 155-1:2006 | |||
| Insolubility index | Up to 0,5 ml at 24 °C | ISO 8156:2005|IDF 129:2005 | |||
| Scorched particles | Disc A or B (15,0 mg) | ADPI (1990) | |||
| TBC | 40 000/ g | ISO 4833:2003 | Note 3 | ||
| Coliforms | Negative/0,1 g | Annex X | Note 3 | ||
| Buttermilk | Negative | Annex XIV | |||
| Rennet whey | Negative | Annex XII | |||
| Acid whey | Negative | Note 2 | |||
| Anti-microbial agents | Annex XV | ||||
PART B
The reference methods listed in Part B may be used for analysing products covered by any of the Regulations listed in column 1.
| Commission Regulation | Product | CN code | Parameter | Limit | Reference method | Remark |
|---|---|---|---|---|---|---|
| Regulation (EEC) No 2658/87 Regulation (EC) No 2535/2001 Regulation (EC) No 1282/2006 | Milk and cream, not concentrated nor containing added sugar or other sweetening matter | 0401 | Fat (≤ 6 % m/m) | The limits are those specified in the description of the CN code for the specific product, further specified, where applicable, in Commission Regulation (EEC) No 3846/87 (OJ L 366, 24.12.1987, p. 1), Part 9 of the export nomenclature or Regulation (EC) No 2535/2001 (OJ L 341, 22.12.2001, p. 29) | ISO 1211:2001|IDF 1D:1996 | |
| Fat (> 6 % m/m) | ISO 2450:1999|IDF 16C:1987 | |||||
| Milk and cream, concentrated or containing added sugar or other sweetening matter | 0402 | Fat (liquid form) | ISO 1737:1999|IDF 13C:1987 | |||
| Fat (solid form) | ISO 1736:2000|IDF 9C:1987 | |||||
| Protein | ISO 8968-1|2|3:2001|IDF 20-1|2|3:2001 | |||||
| Sucrose (normal content) | ISO 2911:2004|IDF 35:2004 | |||||
| Sucrose (low content) | Note 2 | |||||
| Solids (SCM) | ISO 6734:1989|IDF 15B:1991 | |||||
| Solids (EMC) | ISO 6731:1989|IDF 21B:1987 | |||||
| Water (milk powder) | ISO 5537:2004|IDF 26:2004 | |||||
| Water (cream powder) | Annex XVIII | |||||
| Buttermilk, fermented or acidified milk and cream, concentrated or not concentrated, containing added sugar or other sweetening matter | 0403 | Fat | ISO 1211:2001|IDF 1D:1996 ISO 1736:2000|IDF 9C:1987 ISO 2450:1999|IDF 16 C:1987 ISO 7208:1999|IDF 22B:1987 ISO 8262-3:2005|IDF 124-3:2005 | |||
| Protein | ISO 8968-1|2|3:2001|IDF 20-1|2|3:2001 | |||||
| Sucrose (normal content) | ISO 2911:2004|IDF 35:2004 | |||||
| Sucrose (low content) | Note 2 | |||||
| Water (acid buttermilk powder) | Annex XIX | |||||
| Water (sweet buttermilk powder) | ISO 5537:2004|IDF26:2004 | |||||
| Solids (other products) | Methods approved by the competent authority | |||||
| Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents | 0404 | Fat | ISO 1736:2000|IDF 9C:1987 ISO 2450:1999|IDF 16C:1987 ISO 7208:1999|IDF 22B:1987 | |||
| Protein | ISO 8968-1|2|3:2001|IDF 20-1|2|3:2001 | |||||
| Sucrose (normal content) | ISO 2911:2004|IDF 35:2004 | |||||
| Sucrose (low content) | Note 2 | |||||
| 0404 90 | Protein | ISO 8968 1/2 2001|IDF 20-1/2:2001 | ||||
| Water | IDF 21B:1987 | |||||
| Solids | ISO 6734:1989|IDF 15B:1991 | |||||
| (Concentrated products) | ISO 6731:1989|IDF 21B:1987 | |||||
| Butter and other fats derived from milk; dairy spreads | 0405 | Fat (if ≤ 85 % m/m) | ISO 17189:2003|IDF 194:2003 | |||
| Butter | Water | ISO 3727-1:2001|IDF 80-1:2001 | ||||
| SNF | ISO 3727-2:2001|IDF 80-2:2001 | |||||
| NaCl | ISO 15648:2004|IDF 179:2004 | |||||
| Fat (if > 99 % m/m) | IDF 24:1964 | |||||
| Butteroil | Water (if fat < 99 % m/m) | ISO 5536:2002|IDF 23:2002 | ||||
| Cheese and curd | 0406 | Fat | ISO 1735:2004|IDF 5:2004 | |||
| Solids | ISO 5534:2004|IDF 4:2004 | |||||
| Solids (Ricotta) | ISO 2920:2004|IDF 58:2004 | |||||
| NaCl | ISO 5943:2006|IDF 88:2006 | |||||
| Lactose | ISO 5765-1/2:2002|IDF 79-1/2:2002 | |||||
| Regulation (EEC) No 2658/87 | Compound feedingstuffs | 2309 | Lactose | Annex XI |
Notes to list of European Union reference methods:
Note 1: Milk fat isolation as described in ISO 1740:1991 (protection from light).
Note 2: No reference method has been established. Methods approved by the competent authority.
Note 3: Sample to be prepared according to ISO 8261:2001|IDF 122:2001.
Note 4: Incubation for 48 hours at a temperature of 55 °C, care should be taken to prevent the culture medium from drying out.
Note 5: % m/m SNF = % m/m solids — % m/m fat.
Note 6: Commission Directive 84/4/EEC.
Note 7: Commission Regulation (EC) No 2799/1999 (OJ L 340, 31.12.1999, p. 3-27).
Note 8: Commission Directive 78/633/EEC.
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