5. For preserved, concentrated or sweetened cow’s milk, for raw milk and whole cream milk of another origin: and for butter, cheese or curd whether made from cow’s milk or other milk of a combination, the following levels apply:
if the fat content is less than 2% by weight. the MRL is taken as half that set for raw milk and whole cream milk;
if the content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.