Commission Decision
of 18 December 1996
laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products
(Text with EEA relevance)
(97/80/EC) (revoked)

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Decision revoked (15.12.2021) by The UK Statistics (Amendment etc.) (EU Exit) Regulations 2021 (S.I. 2021/1300), reg. 1, Sch. 1 para. 15

Article 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ANNEX I LIST OF MILK PRODUCTS

EXPLANATORY NOTES

DRINKING MILK (11)
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BUTTERMILK (12)
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CREAM (13)
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ACIDIFIED MILK (14)
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DRINKS WITH A MILK BASE (15)
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OTHER FRESH PRODUCTS (16)
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CONCENTRATED MILK (21)
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POWDERED DAIRY PRODUCTS (22)
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BUTTER (23)
Butter, total and other yellow fat dairy products (23): includes butter, traditional butter, recombined butter, whey butter, rendered butter and butteroil, and other yellow fat products, expressed in butter equivalent with a milk fat content equal to 82 % by weight of the product.
Table A: Denmark: includes only butter (231),
Table B: the headings 231 (butter), 2311 (traditional butter), 2312 (recombined butter), 2313 (whey butter), 232 (rendered butter and butteroil), 233 (other yellow fat dairy products), 2331 (reduced-fat butter) and 2332 (other) must be recorded in product weight. Only item 23 must be given in its butter equivalent.
Butter (231): a product with a milk fat content of not less than 80 % and less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.
Includes also butter which contains small amounts of herbs, spices, aromatic substances, etc. on the condition that the product retains the characteristics of butter.
Traditional butter (2311): a product obtained directly and exclusively from pasteurised cream, with a milk fat content of not less than 80 % and less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.
Recombined butter (2312): a product obtained from butteroil, non-fat dry milk extract and water, with a milk fat content of not less than 80 % and less than 90 % and maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.
Whey butter (2313): a product obtained from whey cream or a mixture of whey cream and cream with a milk fat content of not less than 80 % and less than 90 % and maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %.
Headings 2311, 2312 and 2313 also include butter which contains small amounts of herbs, spices, aromatic substances, etc. on the condition that the product retains the characteristics of butter.

Rendered butter and butteroil (232):
Rendered butter: renderd butters have a milk fat content exceeding 85 % by weight. The term frequently covers, in addition to rendered butter as such, a number of other similar dehydrated butters which are known generically under various names, such as ‘dehydrated butter’, ‘anhydrous butter’, ‘butteroil’, ‘butyric fat’ (milk fat) and ‘concentrated butter’.
Butteroil: a product obtained from milk, cream or butter by processes which eliminate the water and the dry non-fat extract with a minimum content of milk fat of 99,3 % of the total weight and a maximum water content of 0,5 % of the total weight.
Also includes ‘ghee’.
To avoid double counting, ‘butteroil’ relates only to direct production from cream.

Other yellow fat products (233):
Reduced-fat butter (2331): product similar to butter with a milk-fat content of less than 80 % by weight (excluding all other fat) (sales description according to section A of the Annex to Regulation (EC) No 2991/94: ‘three-quarter-fat butter’, ‘half-fat butter’ and ‘dairy spread’).
Other (2332): in particular fats composed of plant and/or animal products: products in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of between 10 and 80 % of the fat content (sales description according to section C of the Annex to Regulation (EC) No 2291/94: ‘blend’, ‘three-quarter-fat blend’, ‘half-fat blend’ and ‘blended spread’).
Table B: if the reduced-fat butter (2331) and/or ‘other’ (2332) are producted from butter manufactured in the same dairy and the type of butter is not identifiable (2311, 2312 or 2313) the data are taken from heading 23, indicating the quantity of butter concerned.

CHEESE (24)
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PROCESSED CHEESE (25)
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CASEIN AND CASEINATES (26)
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WHEY (27)
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OTHER MANUFACTURED PRODUCTS (28)
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ANNEX II

TABLE A
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Table B
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TABLE C
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EXPLANATORY NOTES

TABLE A
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TABLE B
To avoid double counting, milk products used within the same dairy for the manufacture of other milk products are not taken into account.
Likewise, the data in this table refer to the concept of the ‘national dairy’. Accordingly, all trade in raw materials or products between dairies in the Member State concerned must be excluded from national production figures.
Availability/I and II: collected milk: relates to purchases of all types of whole milk (cows', ewes', goats' and buffalos' milk) and milk products collected directly from agricultural holdings.
Availability/II.6: relates to other milk products (such as cheese, butter and yoghurt) collected from agricultural holdings. These products, irrespective of whether or not they are processed, are intended for input in the dairies' manufacturing process and must be included in part B (Use) of the table.
Availability/III.4: relates to other milk products (such as cheese, butter and yoghurt) imported from other countries. These products, irrespective of whether or not they are intended for input in the dairies' manufacturing process, must be included in part B (Use) of the table.
If they are intended to be placed on the market without processing (excluding packaging or maturing), these products must be entered under heading 16 (in the case of fresh farm products) or 28 (in the case of manufactured farm products).
Availability/III-Imports and intra-Community arrivals: in bulk or in containers of 2 l or more.
Column 1 — Quantities: unless otherwise indicated, the quantities to be recorded refer to the net weight of the raw material/finished product (in 1 000 tonnes).
Quantities of processed fresh milk products shall be understood to be available for delivery outside dairies.
Column 2/B. Use — milk fat content: quantities (in tonnes) of milk fat used to manufacture the product concerned, including possible losses occurring during the manufacturing process.
Column 3/A. Availabilities — milk protein: quantities (in tonnes) of milk protein contained in the cows' milk collected.
Column 3/B. Use — input of whole milk: quantities (in 1 000 tonnes) of whole milk used in the manufacture of the product in question, including possible losses occurring during the manufacturing process.
Column 4/B. Use — input of skimmed milk:
positive: quantities (in 1 000 tonnes) of skimmed milk used in the manufacture of the product in question, including possible losses occurring during the manufacturing process,
negative: quantities (in 1 000 tonnes) of skimmed milk recovered during the manufacturing process for the product in question (for example: skimmed milk recovered during the manufacture of butter from whole milk or cream).

Other uses (codes 3-6):
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TABLE C
Agricultural holding: a techno-economic unit under a single management producing agricultural products.

A: Availabilities:
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B. Use:
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C. Products obtained:
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TABLES D AND E
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TABLE E
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TABLE F
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TABLES D, E, F AND G
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ANNEX III . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .