Annexes to COM(1995)722-5 - Partly or wholly dehydrated preserved milk for human consumption

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dossier COM(1995)722-5 - Partly or wholly dehydrated preserved milk for human consumption.
document COM(1995)722
date December 20, 2001
ANNEX I


DEFINITIONS OF PRODUCTS AND PRODUCT NAMES

1. Partly dehydrated milk

This means the liquid product, whether or not sweetened, obtained directly by the partial removal of water from milk, from wholly or partly skimmed milk or from a mixture of these products, which may have an admixture of cream or of wholly dehydrated milk or both, the addition of wholly dehydrated milk not to exceed, in the finished products, 25 % of total milk solids.

- Types of unsweetened condensed milk

(a) Condensed high-fat milk

Partly dehydrated milk containing, by weight, not less than 15 % fat, and not less than 26,5 % total milk solids.

(b) Condensed milk

Partly dehydrated milk containing, by weight, not less than 7,5 % fat and not less than 25 % total milk solids.

(c) Condensed, partly skimmed milk

Partly dehydrated milk containing, by weight, not less than 1 % and less than 7,5 % fat, and not less than 20 % total milk solids.

(d) Condensed skimmed milk

Partly dehydrated milk containing, by weight, not more than 1 % fat and not less than 20 % total milk solids.

- Types of sweetened condensed milk

(e) Sweetened condensed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not less than 8 % fat and not less than 28 % total milk solids.

(f) Sweetened condensed, partly skimmed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not less than 1 % and less than 8 % fat, and not less than 24 % total milk solids.

(g) Sweetened condensed skimmed milk

Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not more than 1 % fat and not less than 24 % total milk solids.

2. Totally dehydrated milk

This means the solid product, where the water content does not exceed 5 % by weight of the finished product, obtained directly by the removal of water from milk, from wholly or partly skimmed milk, from cream or from a mixture of these products.

(a) Dried high-fat milk or high-fat milk powder

Dehydrated milk containing, by weight, not less than 42 % fat.

(b) Dried whole milk or whole milk powder

Dehydrated milk containing, by weight, not less than 26 % and less than 42 % fat.

(c) Dried partly skimmed milk or partly skimmed-milk powder

Dehydrated milk with a fat content of more than 1,5 % and less than 26 % by weight.

(d) Dried skimmed milk or skimmed-milk powder

Dehydrated milk containing, by weight, not more than 1,5 % fat.

3. Treatments

(a) An additional quantity of lactose not greater than 0,03 % by weight of the finished product is authorised for the manufacture of the products defined in 1(e) to (g).

(b) Without prejudice to Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products, the preservation of the products referred to in 1 and 2 shall be achieved:

- by heat-treatment (sterilisation, UHT, etc.), for the products referred to in 1(a) to (d),

- by the addition of sucrose, for the products referred to in 1(e) to (g),

- by dehydration, for the products referred to in 2.

4. Authorised additions

Pursuant to Article 2, the addition of vitamins is authorised in the case of the products referred to in this Annex, subject to Directive 90/496/EEC.


ANNEX II


PARTICULAR DESIGNATIONS FOR CERTAIN PRODUCTS LISTED IN ANNEX I

(a) The English term "evaporated milk" means the product defined in Annex I(1)(b) containing, by weight, at least 9 % fat and 31 % total milk solids.

(b) The French terms "lait demi-écrémé concentré" and "lait demi-écrémé concentré non sucré", the Spanish term "leche evaporada semidesnatada", the Dutch terms "geëvaporeerde halfvolle melk" or "halfvolle koffiemelk" and the English term "evaporated semi-skimmed milk" mean the product defined in Annex I(1)(c) containing, by weight, between 4 % and 4,5 % fat and not less than 24 % total solids.

(c) The Danish term "kondenseret kaffefløde" and the German term "kondensierte Kaffeesahne" mean the product defined in Annex I(1)(a).

(d) The Danish term "flødepulver", the German terms "Rahmpulver" and "Sahnepulver", the French term "crème en poudre", the Dutch term "roompoeder", the Swedish term "gräddpulver" and the Finnish term "kermajauhe" mean the product defined in Annex I(2)(a).

(e) The French term "lait demi-écrémé concentré sucré", the Spanish term "leche condensada semidesnatada" and the Dutch term "gecondenseerde halfvolle melk met suiker" mean the product defined in Annex I(1)(f) containing, by weight, between 4 % and 4,5 % fat and not less than 28 % total milk solids.

(f) The French term "lait demi-écrémé en poudre", the Dutch term "halfvolle melkpoeder" and the English terms "semi-skimmed milk powder" or "dried semi-skimmed milk" mean the product defined in Annex I(2)(c) with a fat content of between 14 % and 16 %.

(g) The Portuguese term "leite em pó meio gordo" means the product defined in Annex I(2)(c) with a fat content of between 13 % and 26 %.

(h) The Dutch term "koffiemelk" means the product defined in Annex I(1)(b).

(i) The Finnish term "rasvaton maitojauhe" means the product defined in Annex 1(2)(d).

(j) The Spanish term "leche en polvo semidesnatada" means the product defined in Annex I(2)(c) with a fat content of between 10 % and 16 %.