
Article 1 
The Annexes to Delegated Regulation (EU) 2016/1238 are amended as follows:

((a)) Part II of Annex IV is replaced by the text set out in Annex I to this Regulation;
((b)) Part II of Annex V is replaced by the text set out in Annex II to this Regulation.
Article 2 
This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 15 November 2017.
For the Commission
The President
Jean-Claude JUNCKER
ANNEX I

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PART II 
Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:


Parameters Content and quality characteristics
Fat Minimum 82 %
Water Maximum 16 %
Non-fat solids Maximum 2 %
Fat acidity Maximum 1,2 mmole/100 g fat
Peroxide value Maximum 0,3 meq oxygen/1 000 g fat
Non-milk fat Not detectable by triglyceride analysis
Sensory characteristics At least four out of five points for appearance, flavour and consistency
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ANNEX II

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PART II 

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
Buttermilk None
Rennet whey None
Acid whey None or maximum 150 mg/100 g
Taste and smell Clean
Appearance White or slightly yellowish colour, free from impurities and coloured particles





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