Without prejudice to the requirements in the specific Regulation , The minimum protein content would be 34 % per 1 September 2009. , 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,,,, ,, vanillin ,Not detectable,Annex VI,, ,, ethyl ester of carotenic acid ,≤ 6 mg/kg,Annex VII,, ,, triglycerides of enanthic acid ,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:,,,, ,, sterols ,See Annex VIII,Annex VIII,, ,, vanillin ,See Annex VI,Annex VI,, ,, ethyl ester of carotenic acid ,See Annex VII,Annex VII,, ,, triglycerides of enanthic acid ,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:,,,, ,, sterols ,See Annex VIII,Annex VIII,, ,, vanillin ,See Annex VI,Annex VI,, ,, ethyl ester of carotenic acid ,See Annex VII,Annex VII,, ,, triglycerides of enanthic acid ,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:,,,, sterols ,See Annex VIII,Annex VIII, vanillin ,See Annex VI,Annex VI, ethyl ester of carotenic acid ,See Annex VII,Annex VII, triglycerides of enanthic acid ,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:,,,, sterols ,See Annex VIII,,Note 2, ,, vanillin ,See Annex VI,Annex VI,, ,, ethyl ester of carotenic acid ,See Annex VII,,Note 2, ,, triglycerides of enanthic acid ,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:,,,, stigmasterol (95 % m/m) ,15 g/100 kg of concentrated butter,Annex VIII, ,, stigmasterol (85 % m/m) ,17 g/100 kg of concentrated butter,Annex VIII,, ,, triglycerides of enanthic acid ,10,34 kg/t of concentrated butter,Annex V,, ,, ethyl ester of butyric acid and stigmasterol ,, ethyl ester of butyric acid stigmasterol: Annex VIII ,Note 2, ,, ethyl ester of butyric acid and triglycerides of enanthic acid ,, ethyl ester of butyric acid triglycerides of enanthic acid: Annex V ,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 % 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,, 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,, Appearance,5,4, Consistency,5,4, Flavour/aroma,5,4, Table 2. , The defects mentioned under ‘good’ are only very small deviations from the ideal type. , 5,, Very good ideal type highest quality (equal dry) ,5,, Very good ideal type highest quality (well spreadable) ,5,, Very good ideal type highest quality (absolutely pure finest aroma) , 4,, Good no evident defects ,4, 17 18 , Good hard soft ,4,, Good no evident defects , 3, 1 2 3 4 5 6 7 8 , Fair (slight defects) loose (free), moisture not uniform, two coloured streaky mottled, marbled speckled oil separation overcoloured weak, open texture ,3, 14 15 16 17 18 , Fair (slight defects) short, brittle, crumbly pasty, doughy, greasy sticky hard soft ,3, 21 22 25 27 33 34 35 , Fair (slight defects) unclean foreign flavour acid cooked flavour, scorched flavour feed flavour coarse, bitter oversalted , 2, 1 3 4 5 6 10 11 12 , Poor (evident defects) loose (free) moisture streaky mottled, marbled speckled oil separation foreign matter mouldy undissolved salt ,2, 14 15 16 17 18 , Poor (evident defects) short, brittle, crumbly pasty, doughy, greasy sticky hard soft ,2, 21 22 23 25 32 33 34 35 36 38 , Poor (evident defects) unclean foreign flavour stale acid oxidized flavour, metallic flavour feed flavour coarse, bitter oversalted musty-flat, putrid chemical flavour , 1, 1 3 4 5 6 7 9 10 11 12 , Very poor (strong defects) loose (free) moisture streaky mottled, marbled speckled oil separation overcoloured granular foreign matter mouldy undissolved salt ,1, 14 15 16 17 18 , Very poor (strong defects) short, brittle, crumbly pasty, doughy, greasy sticky hard soft ,1, 22 24 25 26 28 29 30 31 32 34 35 36 37 38 , Very poor (strong defects) foreign flavour cheesy, lactic cheese flavour acid yeasty mould flavour rancid oily, fishy tallowy oxidized flavour, metallic flavour coarse, bitter oversalted musty-flat, putrid malty chemical flavour , This designation should be used as seldom as possible and only when the defect cannot be described more accurately. , I. Appearance , 1. loose (free), moisture , 2. not uniform, two coloured , 3. streaky , 4. mottled, marbled , 5. speckled , 6. oil separation , 7. overcoloured , 8. weak (open texture) , 9. granular , 10. foreign matter , 11. mouldy , 12. undissolved salt , II. Consistency , 14. short, brittle, crumbly , 15. pasty, doughy, greasy , 16. sticky , 17. hard , 18. soft , III. Flavour and aroma , 20. without flavour , 21. unclean , 22. foreign flavour , 23. stale , 24. cheesy, lactic cheese flavour , 25. acid , 26. yeasty , 27. (a) cooked flavour , (b) scorched flavour , 28. mouldy flavour , 29. rancid , 30. oily, fishy , 31. tallowy , 32. (a) oxidized flavour , (b) metallic flavour , 33. feed flavour , 34. coarse, bitter , 35. oversalted , 36. musty-flat, putrid , 37. malty , 38. chemical flavour , Sample A,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,8, RENNES,FR1,11,0,11,1,11,1,N. of outliers,1, RIKILT,NL,11,2,11,2,11,2,Outliers,DК, ZPLA,DE*,11,6,11,8,11,7,Mean value,11,3, ADAS,GB,11,4,11,2,11,3,True value,11,0, CNEVA,FR2,11,4,11,4,11,4,Repeatability standard deviation (Sr),0,09, LODI,IT,11,1,11,3,11,2,Repeatability relative sd (RSDr%),0,80, EELA,FI,11,3,11,2,11,3,Repeatability r (95 %),0,26, ISPRA,UE*,11,0,11,0,11,0,Relative Repeatability r %,2,24, D.V.F.A.,DK,13,3,11,8,12,6,Reproducibility standard deviation (SR),0,23, ,,,,,Reproducibility relative sd (RSDR%),2,04, ,,,,,Reproducibility R (95 %),0,84, ,,,,,Relative Reproducibility R %,5,71, Sample B,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,8, RENNES,FR1,12,7,12,8,12,8,N, of outliers,1, RIKILT,NL,13,5,13,3,13,4,Outliers,DK, ZPLA,DE*,14,0,13,8,13,9,Mean value,13,4, ADAS,GB,13,4,13,5,13,5,True value,13,5, CNEVA,FR2,13,3,13,4,13,4,Repeatability standard deviation (Sr),0,14, LODI,IT,13,9,13,5,13,7,Repeatability relative sd (RSDr%),1,04, EELA,FI,13,4,13,2,13,3,Repeatability r (95 %),0,40, ISPRA,UE*,13,2,13,3,13,3,Relative Repeatability r %,2,91, D.V.F.A.,DK,14,1,14,8,14,5,Reproducibility standard deviation (SR),0,35, ,,,,,Reproducibility relative sd (RSDR%),2,61, ,,,,,Reproducibility R (95 %),0,99, ,,,,,Relative reproducibility R %,7,31, Sample C,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,8, RENNES,FR1,8,9,9,2,9,1,N. of outliers,1, RIKILT,NL,9,2,9,3,9,3,Outliers,DK, ZPLA,DE*,9,2,9,4,9,3,Mean value,9,3, ADAS,GB,9,5,9,3,9,4,True value,9,3, CNEVA,FR2,9,4,9,4,9,4,Repeatability standard deviation (Sr),0,14, LODI,IT,9,2,9,5,9,4,Repeatability relative sd (RSDr%),1,50, EELA,FI,9,4,9,6,9,5,Repeatability r (95 %),0,40, ISPRA,UE*,9,4,9,3,9,4,Relative Repeatability r %,4,20, D.V.F.A.,DK,10,7,10,9,10,8,Reproducibility standard deviation (SR),0,17, ,,,,,Reproducibility relative sd (RSDR%),1,82, ,,,,,Reproducibility R (95 %),0,47, ,,,,,Relative Reproducibility R %,5,10, Sample D,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,8, RENNES,R1,1,6,1,6,1,6,N. of outliers,1, RIKILT,NL,2,1,2,1,2,1,Outliers,DK, ZPLA,DE*,2,3,2,3,2,3,Mean value,2,1, ADAS,GB,2,1,2,2,2,2,True value,2,1, CNEVA,FR2,2,1,2,1,2,1,Repeatability standard deviation (Sr),0,08, LODI,IT,2,2,1,9,2,1,Repeatability relative sd (RSDr%),3,81, EELA,FI,2,3,2,3,2,3,Repeatability r (95 %),0,22, ISPRA,UE*,2,3,2,3,2,3,Relative Repeatability r %,10,67, D.V.F.A.,DK,3,4,2,9,3,2,Reproducibility standard deviation (SR),0,24, ,,,,,Reproducibility relative sd (RSDR%),11,43, ,,,,,Reproducibility R (95 %),0,67, ,,,,,Relative Reproducibility R %,32,00, Sample A,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,6, RENNES,FR1,11,0,11,1,11,1,N. of outliers,1, RIKILT,NL,11,2,11,2,11,2,Outliers,DК, ADAS,GB,11,4,11,2,11,3,Mean value,11,2, CNEVA,FR2,11,4,11,4,11,4,True value,11,0, LODI,IT,11,1,11,3,11,2,Repeatability standard deviation (Sr),0,09, EELA,FI,11,3,11,2,11,3,Repeatability relative sd (RSDr%),0,80, D.V.F.A.,DK,13,3,11,8,12,6,Repeatability r (95 %),0,25, ,,,,,Relative Repeatability r %,2,24, ,,,,,Reproducibility standard deviation (SR),0,13, ,,,,,Reproducibility relative sd (RSDR%),1,16, ,,,,,Reproducibility R (95 %),0,36, ,,,,,Relative Reproducibility R %,3,25, Sample B,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,6, RENNES,FR1,12,7,12,8,12,8,N. of outliers,1, RIKILT,NL,13,5,13,3,13,4,Outliers,DК, ADAS,GB,13,4,13,5,13,5,Mean value,13,3, CNEVA,FR2,13,3,13,4,13,4,True value,13,5, LODI,IT,13,9,13,5,13,7,Repeatability standard deviation (Sr),0,15, EELA,FI,13,4,13,2,13,3,Repeatability relative sd (RSDr%),1,13, D.V.F.A.,DK,14,1,14,8,14,5,Repeatability r (95 %),0,42, ,,,,,Relative Repeatability r %,3,16, ,,,,,Reproducibility standard deviation (SR),0,33, ,,,,,Reproducibility relative sd (RSDR%),2,48, ,,,,,Reproducibility R (95 %),0,93, ,,,,,Relative Reproducibility R %,6,94, Sample C,,R 1 ,R 2 ,Mean,N. of labs retained after eliminating outliers,6, RENNES,FR1,8,9,9,2,9,1,N. of outliers,1, RIKILT,NL,9,2,9,3,9,3,Outliers,DК, ADAS,GB,9,5,9,3,9,4,Mean value,9,3, CNEVA,FR2,9,4,9,4,9,4,True value,9,3, LODI,IT,9,2,9,5,9,4,Repeatability standard deviation (Sr),0,15, EELA,FI,9,4,9,6,9,5,Repeatability relative sd (RSDr%),1,61, D.V.F.A.,DK,10,7,10,9,10,8,Repeatability r (95 %),0,42, ,,,,,Relative Repeatability r %,4,51, ,,,,,Reproducibility standard deviation (SR),0,19, ,,,,,Reproducibility relative sd (RSDR%),2,04, ,,,,,Reproducibility R (95 %),0,53, ,,,,,Relative Reproducibility R %,5,71, Sample D,,R 1 ,R 2 ,Mean,N, of labs retained after eliminating outliers,6, RENNES,FR1,1,6,1,6,1,6,N. of outliers,1, RIKILT,NL,2,1,2,1,2,1,Outliers,DK, ,,,,,Mean Value,2,1, ADAS,GB,2,1,2,2,2,2,True value,2,1, CNEVA,FR2,2,1,2,1,2,1,Repeatability standard deviation (Sr),0,09, LODI,IT,2,2,1,9,2,1,Repeatability relative sd (RSDr%),4,29, EELA,FI,2,3,2,3,2,3,Repeatability r (95 %),0,26, D.V.F.A.,DK,3,4,2,9,3,2,Relative Repeatability r %,12,01, ,,,,,Reproducibility standard deviation (SR),0,25, ,,,,,Reproducibility relative sd (RSDR%],11,90, ,,,,,Reproducibility R (95 %),0,69, ,,,,,Relative Reproducibility R %,33,32, CrD95 =0,40 Minimum purity stated for trienantoate = 95 % Minimum limit stated for trienantoate in butterfat = 11 kg/t Taking the Critical Difference for a 95 % probability level into consideration, the mean of the two results shall not be less than: in the case of incorporation of 95 % pure trienantoate 10,05 kg/t , Sample A,8,1,0,09,0,23, Sample Β,8,1,0,14,0,35, Sample C,8,1,0,14,0,17, Sample D,8,1,0,08,0,24, Pooled value,,,0,116,0,256, ,,, r , R , Pooled value* 2,8 ,,, 0,324 , 0,716 , CrD95 = 0,36 Minimum purity stated for trienantoate = 95 % Minimum limit stated for trienantoate in butterfat = 11 kg/t Taking the Critical Difference for a 95 % probability level into consideration, the mean of the two results shall not be less than: in the case of incorporation of 95 % pure trienantoate 10,09 kg/t. , Sample A,6,1,0,09,0,13, Sample B,6,1,0,15,0,33, Sample C,6,1,0,15,0,19, Sample D,6,1,0,09,0,25, Pooled value,,,0,124,0,237, ,,, r , R , Pooled value * 2,8 ,,, 0,347 , 0,663 , Note: Integration of the stigmasterol peak should include any tailing as defined by points 1, 2 and 3. , Figure 2a , Figure 2b , Stigmasterol standard , Butter sample denatured with stigmasterol , , , Note: β-sitosterol often contains an impurity (identified as stigmastanol) which elutes immediately after β-sitosterol. The areas of these two peaks should be summed when evaluating the total β-sitosterol present. , Figure 3a , Figure 3b , Sitosterol standard , Butter sample denatured with β-Sitosterol , , , Sample application: After pre-focusing (step 1), pipette 18 μl of the sample and standard solutions onto the sample applicators (10 × 5 mm), place them on the gel at 1 mm intervals from each other and 5 mm longitudinally from the anode and press lightly. Carry out focusing using the above conditions, carefully removing the sample applicators after the 60 minutes of sample focusing. , 1. Pre-focusing ,30,maximum 2 500,maximum 15,constant 4,c. 300, 2. Sample focusing ,60,maximum 2 500,maximum 15,constant 4,c. 1 000, 3. Final focusing ,60,maximum 2 500,maximum 5,maximum 20,c. 3 000, 40,maximum 2 500,maximum 6,maximum 20,c. 3 000, 30,maximum 2 500,maximum 7,maximum 25,c. 3 000, 1. Pre-focusing ,1 000 V,10,0 mA,3,5 W,8 °C,85 Vh, 2. Sample focusing ,250 V,5,0 mA,2,5 W,8 °C,30 Vh, 3. Focusing ,1 200 V,10,0 mA,3,5 W,8 °C,80 Vh, 4. Focusing ,1 500 V,5,0 mA,7,0 W,8 °C,570 Vh, Peak II:,The second peak of the chromatogram having an RT of about 12,5 minutes., Peak III:,The third peak of the chromatogram, corresponding to the CMP, having an RT of 15,5 minutes., A II :,area of peak II,, A III :,area of peak III,, Peak II:,R II = 100/(A II [0]), Peak III:,R III = W/(A III [5] – A III [0]), S III = 0,376 P % – 10,7,(graph 1),, S III = 0,0123 S II [E] + 0,93,(graph 2),, Initial,1,0,90,10,*, 27,1,0,60,40,linear, 32,1,0,10,90,linear, 37,1,0,10,90,linear, 42,1,0,90,10,linear, Initial,40,60,0, 0,1,40,60,0,1, 5,0,40,60,0,1, 6,0,40,60,1,0, 6,5,40,60,1,0, 9,0,36,64,1,0, 10,0,20,80,1,0, 11,5,16,84,1,0, 12,0,16,84,1,0, 16,0,10,90,1,0, 19,0,0,100,1,0, 20,0,0,100,1,0, 21,0,40,60,1,0, 29,0,40,60,1,0, 30,0,40,60,0, C 24 ,10,00, C 26 ,2,69, C 28 ,3,03, C 30 ,1,76, C 32 ,1,03, C 34 ,0,79, C 36 ,0,25, C 38 ,0,42, C 40 ,0,20, C 42 ,0,26, C 44 ,0,34, C 46 ,0,37, C 48 ,0,53, C 50 ,0,38, C 52 ,0,54, C 54 ,0,60, Calculated on a 99 % confidence level, so that foreign fat addition is only indicated if the detection limits of the relevant equation are exceeded (see Table B.1). , Soy bean, sunflower, olive, rapeseed, linseed, wheat germ, maize germ, cotton seed, fish oil,(3),98,05 to 101,95, Coconut and palm kernel fat,(4),99,42 to 100,58, Palm oil and beef tallow,(5),95,90 to 104,10, Lard,(6),97,96 to 102,04, Total,(7),95,68 to 104,32, Soy bean, sunflower, olive, rapeseed, linseed, wheat germ, maize germ, cotton seed, fish oil,(3),0,67, Coconut and palm kernel fat,(4),0,12, Palm oil and beef tallow,(5),1,20, Lard,(6),0,58, Total,(7),1,49, Soy bean, sunflower, olive, rapeseed, linseed, wheat germ, maize germ, cotton seed, fish oil,(3),1,08, Coconut and palm kernel fat,(4),0,40, Palm oil and beef tallow,(5),1,81, Lard,(6),0,60, Total,(7),2,07, Soy bean, sunflower, olive, rapeseed, linseed, wheat germ, maize germ, cotton seed, fish oil,(3),97,36 to 102,64, Coconut and palm kernel fat,(4),99,14 to 100,86, Palm oil and beef tallow,(5),94,77 to 105,23, Lard,(6),97,65 to 102,35, Total,(7),94,42 to 105,58, Soy bean oil,2,1,4,4, Sunflower oil,2,3,4,8, Olive oil,2,4,4,7, Coconut oil,3,5,4,3, Palm oil,4,4,4,7, Palm kernel fat,4,6,5,9, Rapeseed oil,2,0,4,4, Linseed oil,2,0,4,0, Wheat germ oil,2,7,6,4, Maize germ oil,2,2,4,5, Cotton seed oil,3,3,4,4, Lard,2,7,4,7, Beef tallow,5,2,5,4, Hydrogenated fish oil,5,4,6,1, Unknown,7,46, Soy bean oil,8,18, Sunflower oil,9,43, Olive oil,12,75, Coconut oil,118,13, Palm oil,7,55, Palm kernel oil,112,32, Rapeseed oil,3,30, Linseed oil,4,44, Wheat germ oil,27,45, Maize germ oil,9,29, Cotton seed oil,41,18, Lard,177,55, Beef tallow,17,56, Fish oil,64,12, Article 1,Article 1, Article 2,Article 1, Article 3,Article 2, —,Article 3, Article 4,—, Article 5,—, Article 6,Article 4, Article 7,Article 18, Article 8,—, Article 9,Article 5, Article 10,Article 6, Article 11,Article 7, Article 12,Article 8, Article 13,Article 9, Article 14,Article 10, Article 15,Article 11, Article 16,Article 12, Article 17,Article 13, —,Article 14, Article 18,Article 15, Article 19,Article 16, ,Article 17, ,Article 19, Article 20,—, Article 21,—, Article 22,Article 20, Article 23,Article 21,