Regulation on butter and other milk subtlees

Original Language Title: Verordnung über Butter und andere Milchstreichfette

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Regulation on butter and other milk subtlees (butter regulation)

Unofficial table of contents

ButtV 1997

Date of completion: 03.02.1997

Full quote:

" Butterdecree of 3 February 1997 (BGBl. 144), the most recent of which is Article 20 of the Law of 25 July 2013 (BGBl. 2722). "

Status:

Last amended by Art. 20 G v. 25.7.2013 I 2722

For more details, please refer to the menu under Notes
This Regulation is adopted in accordance with Council Directive 83 /189/EEC of 28 March 1983 laying down a procedure for the provision of information in the field of technical standards and regulations (OJ L 180, 15.7.1983, p. EC No 8), as last amended by Directive 94 /10/EC of the European Parliament and of the Council of 23 March 1994 (OJ L 103, 25.4.1994, p. EC No L 100 p. 30).

Footnote

(+ + + Text proof: 8.2.1997 + + +) 
(+ + + Official note from the norm-provider on EC law: 
 Consideration of 
 EWGRL 189/83 (CELEX Nr: 31983L0189) + + +)

The V was defined as Article 1 V v. 3.2.1997 I 144 of the Federal Ministry of Food, Agriculture and Forestry and the Federal Ministry of Health in agreement with the Federal Ministries of Health, Economics, Justice, Food, Agriculture and forestry, environment, nature conservation and rector safety and with the approval of the Federal Council. She's gem. Art. 7 sentence 1 of this V mWv 8.2.1997 entered into force.

Section 1
General

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§ 1 Scope

(1) The provisions of this Regulation shall apply to butter, three-quarter-fat butter, half-fat butter and milk-rich fat X of the hundred (milk-rich fats) as defined in Part A of the Appendix to Annex XV of Council Regulation (EC) No 1234/2007 of 22. 1 October 2007 on a common organisation of agricultural markets and on specific provisions for certain agricultural products (OJ L 327, 28.12.2007, p. 1), as amended (in the following: EC Regulation). (2) The rules apply to the production, treatment and placing on the market of these products. Unofficial table of contents

Section 1a Definitions

For the purposes of this Regulation, dairy products shall be a dairy undertaking which, on average one year, processes or processes at least 500 litres of milk daily or a corresponding quantity of milk products to be produced, and the milk products shall be treated as technical equipment required for this purpose.

Section 2
Butter

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§ 2 Supplementary provisions for the production

(1) Without prejudice to the provisions of the EC Regulation, butter may be placed on the market only if it is manufactured in accordance with paragraphs 2 and 3. (2) butter may only be produced in the form of a raw milk product if it is to be acidified only specific lactic acid bacteria. (3) Butter which is intended for distribution to others as a consumer must be manufactured in accordance with the provisions of Part A, No 1, of the Annex to the EC Regulation. (4) The provisions of The additional substance-approval regulation must be applied. Unofficial table of contents

§ 3 Supplementary provisions on marking

(1) Without prejudice to the provisions of the EC Regulation, butter shall be placed on the market only if it is labelled in accordance with the provisions of paragraphs 2 and 6 of the first sentence of paragraph 3, the first sentence of paragraph 7 and paragraph 9. (2) The labelling of butter in Pre-packages within the meaning of Section 42 (1) of the Measurement and Verification Act, which are intended for supply to the consumer, must include:

1.: the name or business name and address of the manufacturer, the packer or a seller established in the territory of the European Union or in another State Party to the Agreement on the European Economic Area;
2.: the list of ingredients, other than the milk content, lactic acid bacteria and the lactic acid concentrate obtained from them, which are obtained exclusively by the action of lactic acid bacteria In accordance with § § 5 and 6 of the Food Labelling Regulation in conjunction with the indication that these ingredients are only further ingredients, ingredients of Appendix 3 of the Food Labelling Regulation are always available unless the transport name of the foodstuff is applied to the the existence of the relevant ingredient,
3.: the date of minimum durability in accordance with § 7 of the Food Labelling Regulation; if the date of minimum durability is indicated by the reference "chilled", it shall be calculated on the basis of a reference temperature of 10 ° C.

(3) The information referred to in paragraph 2 (1) and (2) may be dispensed with in the case of pre-packed packages whose largest single area is less than 10 qcm. (4) For the purpose of marking in accordance with paragraph 2, Article 3 (3) and (4) of the Food Labelling Regulation shall apply. (5) The provisions of paragraphs 2 and 4 shall not apply to butter in pre-packed packages which are produced at the place of sale for the purpose of delivering to the consumer as soon as they are delivered and delivered there, but not for self-service. (6) The labelling of butter, which is delivered unpacked or in pre-packed packages referred to in paragraph 5, must: Minimum durability date in accordance with § 7 of the Food Labelling Regulation. Paragraph 2 (3) of the final half-sentence shall apply accordingly. The labelling shall be made on the container in which the butter is offered or in the form of the finished package as defined in the first sentence of sentence 1, in German and clearly legible. Labelling may also be carried out in another language which is easy to understand if it does not impair the information of the consumer. The provisions of the first sentence shall not apply to butter which is delivered unpacked in restaurants or catering establishments for direct consumption on the spot. (7) (8) (omitted) (9) In the case of butter intended for delivery to other than consumers, the labelling must contain:

1.: the word 'butter' as the name of the traffic,
2.: the percentage fat content (mass fraction) at the time of manufacture,
3.: the addition of "salted" if the butter contains more than 0.1% by weight of salt,
4.: the name or business name and address of the manufacturer, the packer or a seller established in the territory of the European Union or in another State Party to the Agreement on the European Economic Area;
5.: the date of minimum durability; paragraph 2, point 3, second half-sentence shall apply accordingly.

Section 3
Butter of the trade classes

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§ 4 Placing on the market by commercial class

Butter may only be placed on the market by commercial class within the meaning of sentence 2 if it is manufactured in accordance with § 5 and satisfies the quality requirements laid down in § 6. Trade classes are "German brand butter" and "Deutsche Molkereibutter". Unofficial table of contents

§ 5 Manufacture

(1) Butter of the trade classes may be produced only directly from the milk of cows or cream (cream) or whey cream (cream) directly obtained therefrom, which are obtained by a procedure in accordance with Annex III, Section IX, Chapter II, Part II, No 1 Point (a) of Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. EU No 55, No L 139, p. 22), as amended, has been pasteurized in the current version. After the process has been carried out, the peroxidic note must be negative. Butter of the "Deutsche Markenbutter" trade class can only be made directly from pasteurised cream. (2) Butter of the trade classes may only be produced using water and salt, also joted salt. (3) Butter the trade classes must correspond to one of the following types of butter:

1.: Sour cream butter: butter made from microbially acidified milk, cream (cream) or whey cream (whey cream) and whose pH does not exceed 5,1 in serum;
2.: Sweet cream butter: butter made from non-acidified milk, cream (cream) or whey cream (whey cream), which has not been added to lactic acid bacterial cultures even after the buttress, and whose pH does not fall below 6.4;
3.: Mildly acidified butter: butter which does not correspond to the definition of sour cream butter or sweet cream butter and whose pH in the serum is less than 6.4.

Sour cream butter and mild-acidified butter may only be produced using specific lactic acid bacterial cultures; in addition, in the case of mildacidified butter, a lactic acid concentrate obtained from these butter may be used exclusively by: (5) The provisions of the Additive Authorisation Regulation are to be applied. Unofficial table of contents

§ 6 Quality requirements

(1) Butter meets the requirements of the trade class "German brand butter" if it

1.: has been produced in a dairy which, in accordance with Article 8, is entitled to use the butter produced by it to name the "German butter", and
2.: for each of the properties referred to in Article 7 (3), second sentence, no. 1 to 3, has been evaluated with at least four points.

(2) Butter meets the requirements of the "Deutsche Molkereibutter" trading class if it is

1.: has been produced in a dairy, and
2.: for each of the properties referred to in Article 7 (3), second sentence, no. 1 to 3, has been evaluated with at least three points.

(3) By way of derogation from paragraph 1 (2) and (2) (2), butter intended for delivery to others as a consumer shall satisfy the conditions as a commercial class even without any assessment of the deletability referred to in Article 7 (3) sentence 2 (3). Unofficial table of contents

Section 7 Examination of the trade class

(1) In order to monitor the quality of butter to be designated by the "Deutsche Markenbutter" trading class, it is monthly to monitor the quality of butter to be designated by the "Deutsche Molkereibutter" trading class. carry out a butter test every two months in accordance with the provisions referred to in Appendix 1. Manufacturers shall be obliged to take samples and dispatch the samples at their own expense, in accordance with the conditions laid down in points 2 and 3 of Appendix 1. (2) The inspection body may also carry out the test referred to in paragraph 1 at the form of formers and wholesale holdings. (3) The examination of the commercial class shall be carried out in accordance with the provisions of point 5 of Appendix 1. In this context, without prejudice to Section 6 (3), the following characteristics shall be examined and evaluated:

1.: the sensory properties appearance, smell, taste and texture,
2.: water distribution,
3.: the ability to match.

The pH in the serum has previously been determined by a laboratory examination. (4) In addition, a sample-like test of the quality of butter of a commercial class in dairies, mould-out sites and in the food trade is carried out. Unofficial table of contents

§ 8 Trademark authorization

(1) The authority to guide the name "Deutsche Markenbutter" shall be granted by the competent authority in accordance with the law of the country on written application for each type of butter, if at least three consecutive monthly tests according to § 7 (2) The right to lead the name "Deutsche Markenbutter" must be revoked if:

1.: from the total number of butter samples authorised for examination of a single-person butter variety in three consecutive months or within the last six months more than one-third not the requirements of § 5 (1) to (4) or (6) (1) No. 2,
2.: in the case of the examination of the butter pursuant to section 7 (4), repeated complaints of the butter which caused the dairy product,
3.: the instructions of the monitoring body within the scope of point 2 of Appendix 1 shall not be followed, or
4.: from the total number of butter samples of a single-person butter variety, more than two samples for six consecutive months from one of the reasons given in section 4.2 of Appendix 1 are not approved for testing or are not regularly tested for testing shall be sent or kept in accordance with § 7.

(3) The authority to lead the name "Deutsche Markenbutter" shall be granted again if:

1.: the circumstances which led to the withdrawal have been dislodged; and
2.: The total number of butter samples from a single-consignor's butter variety for two consecutive tests in accordance with Section 7 (1) fulfils the requirements of § 5 (1) to (4) and § 6 (1) no. 2. These tests may be carried out in consultation with the competent surveillance authority by another monitoring body.

(4) The right to lead the name "Deutsche Markenbutter" shall be deleted if:

1.: the production of German brand butter is temporarily discontinued and the examination of the first butter produced after resumption of production does not result in the number of points required in accordance with section 6 (1) no. 2, or
2.: the production of the butter is set for more than six months.

The establishment of production shall be notified without delay to the competent monitoring body. Unofficial table of contents

§ 9 Abvaluation

(1) As a result of a subsequent change, butter no longer fulfils the minimum requirements of the specified commercial class, it shall be re-evaluated in accordance with the criteria set out in Article 7 (3) and, in accordance with the assessment, as " German (2) If the seller does not agree with the devaluation, a expert expert will decide. The butter experts shall be appointed by the competent authority in accordance with the law of the country. Unofficial table of contents

§ 10 Packaging of butter of the trading classes

(1) Butter of the trade classes may only be packaged in such a way that the sensory properties of the butter are retained in accordance with § 7 (3) sentence 2 no. 1. (2) For packaging in butter winders, only such butter may be used for German branded butter. which correspond to Group B or C in accordance with DIN 10082, March 1996 *).
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*) To be obtained from Beuth Verlag GmbH, 10772 Berlin. Unofficial table of contents

Section 11 Additional labelling

The butter of the trade classes may be placed on the market only if the labelling, without prejudice to the provisions of the EC Regulation and Article 3 (2) to (6) and (9), contains the following information:

1.

as a traffic name

a): in the case of section 6 (1), also in conjunction with paragraph 3, the term "Deutsche Markenbutter" and
b): in the case of section 6 (2), also in conjunction with paragraph 3, the term "Deutsche Molkereibutter",

2.

the particular type of butter referred to in Article 5 (3),

3.

in the case of butter intended for delivery to other consumers, the indication 'intended for supply to others as a consumer'.

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§ 12 Butter from other Member States

(1) Butter which is produced in another Member State of the European Union may, within the scope of this Regulation, be marketed under the name 'butter', also in conjunction with a reference to the country of manufacture, only to the market when the butter meets the requirements

1.: Manufacture and quality according to § § 5 and 6 para. 1 no. 2 as well as
2.: Labelling and packaging in accordance with the following paragraph 2

(2) Without prejudice to the provisions of the EC Regulation and Article 3 (2), the marking must contain the indication of the butter variety (§ 5 para. 3). In the case of packaging in butter winder, the provision of section 10 (2) shall apply mutatily. (3) The compliance with the requirements for the manufacture in accordance with § 5 shall, at the request of the person who places the butter on the market, be certified by an official certificate to the competent authority of the country of manufacture in accordance with the model of Appendix 2. The authorities responsible under national law shall examine the quality requirements laid down in Article 6 (1) (2) of the Regulation on the placing on the market of the Regulation. Unofficial table of contents

§ 13 Quality marks for branded butter

(1) For branded butter, the quality marks pictured by the side may be used in accordance with the provisions of paragraphs 2 to 4. The quality mark consists of a stylized eagle with an oval border. The border contains the inscription: "Trademark ware tested in Germany".
(Content: non-representable quality mark,
Fundstelle: BGBl. I 1997, 147) (2) For butter produced within the scope of this Regulation, the quality mark may only be produced by a dairy which has the right to trade mark in accordance with § 8. (3) For butter within the meaning of § 12, the quality mark may be used by the producing Dairy products shall be used if, on request in writing, the dairy is issued by a competent national authority after three consecutive monthly tests of the butter in accordance with Article 7 (1) and (3) in conjunction with Appendix 1. , according to which the butter complies with the quality requirements laid down in Article 6 (1) (2). (4) For Revocation, redistribution and deletion of the test certificate shall apply in accordance with Section 8 (2) to (4). (5) In the case of the use of the quality mark referred to in paragraph 1, the words "Official quality control of the country ... shall be ..." on the packaging. .

Section 4
Three-quarter-fat butter, half-fat butter and milk-rich fat X of the hundred

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Section 14 Supplementary Manufacturing Regulations

Without prejudice to the provisions of the EC Regulation, the production of three-quarter-fat butter, half-fat butter and milk-rich fat X may be used by the hundred

1.: lactic acid bacterial cultures or a lactic acid concentrate obtained from these,
2.: Edible gelatine.

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Section 15 Supplementary labelling

(1) Without prejudice to the provisions of the EC Regulation, products three-quarter fat butter, half-fat butter and milk-rich fat X may be placed on the market only if they are placed on the market in accordance with the first sentence of paragraph 2 and the first sentence of paragraph 3: 3 and paragraphs 4 and 5. (2) In the case of products, three-quarter fat butter, half-fat butter and milk-rich fat X of the hundred in pre-packed packages within the meaning of Section 42 (1) of the Measurement and Verification Act, which are intended to be delivered to the consumer , the particulars referred to in Article 3 (2) shall be affixed. According to § 3 (2) (1) and (2), pre-packs, the largest single area of which is less than 10 qcm, can be omitted. 3 and 4 of the Food Labelling Regulation shall apply in accordance with Article 3 (3) and (4) of the Food Labelling Regulation. (3) The labelling of the products three-quarter fat butter, half-fat butter and milk-rich fat X of the hundred, unpacked or in the form of a Pre-packaged items manufactured at the point of sale for delivery to the consumer as soon as they are delivered and delivered there, but not for self-service, must be subject to the minimum durability date in accordance with § 7 of the Food Labelling Regulation . Section 3 (2) no. 3, final half-sentence shall apply accordingly. The labelling shall be made on the container in which butter is offered or the finished package as defined in sentence 1 in the German language and clearly legible. (4) For the products three-quarter fat butter, half-fat butter and milk-rich fat X of the hundred which are intended for delivery to others as consumers, the labelling must contain:

1.: the word 'three-quarter fat butter' or 'half-fat butter', or the word 'milkmeat fat', the word '%' and the word '%', as the name of the word 'milk-rich-fat',
2.: the information referred to in Article 3 (9) (2) to (5).

(5) In the case of half-fat butter and milk-rich fat X of the hundred with a fat content of 50% by weight or less, it shall be clearly legible and indelible on the packaging that the product shall be affixed to the packaging in a clearly legible and legible place. Roast is not suitable.

Section 5
Final provisions

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§ 16 Monitoring, powers of the state authorities

(1) Compliance with the provisions of this Regulation shall be monitored by the competent authorities in accordance with the law of the country, compliance with the provisions relating to the verification of butter by the monitoring bodies established or appointed by them. (2) According to national law competent authorities of individual or several federal states may agree that butter tests shall be carried out jointly for their areas of competence and that the verifications according to § 7 para. 4 shall also be carried out by federal states, who don't carry out any checks themselves. (3) The state governments can determine, by means of a legal regulation in accordance with § 12 of the Milk and Margarine Act, the manner in which the examination of the commercial class and the procedure for granting, withdrawal and redistribution of the trade mark authority for manufacturers, the The quantity of production in the previous calendar year 100 tonnes for one of the butter varieties shall not be exceeded, by way of derogation from § 7 (1), section 8 (1) to (4) and point 2.2 of Appendix 1. Unofficial table of contents

§ 17 Administrative Offences

(1) Contrary to the provisions of Section 9 (2) (2) of the Milk and Margarine Act, those who intentionally or negligently act

1.: , contrary to § 2 para. 1 or § 4 sentence 1 butter, put butter on the market,
2.: Contrary to § 10 sec. 2 Buttereinwickler,
3.: , contrary to Article 11 of the butter of the commercial classes, which is not marked or not marked in the prescribed manner, or
4.: , contrary to Article 12 (1), butter from another Member State of the European Union is placed on the market.

(2) In the meaning of Section 30 (1) (9) of the Milk and fat Act, who intentionally or negligently leads the quality mark contrary to § 13 paragraph 2. (3) Contrary to the order of law within the meaning of Section 60 (2) (26) (a) of the Food and Fat Act The feed code is the person who, intentionally or negligently, places on the market a product referred to in Article 3 (1) or § 15 (1), which is not marked in the prescribed manner or not. Unofficial table of contents

Section 18 Transitional provision

Foodstuffs which do not comply with the provisions of this Regulation as amended on 13 November 2004 may continue to be labelled until 24 November 2005 in accordance with the provisions in force until 12 November 2004 and shall continue to be subject to the following conditions: 24. November 2005, until stocks are put on the market. Unofficial table of contents

Annex 1 (to § 7 (1) and (3), § 8 (2))
Provisions for the performance of butter tests

Source of the original text: BGBl. I 1997, 148-150;
with regard to of the individual amendments. Footnote

1.: Inspection body, examination office, experts
1.1: The monitoring body shall carry out the monthly butter test in accordance with these provisions. It may delegate the carrying out of the butter examination of the Milk Economic Examination Institute or any other expert investigative institution as an examination office; the provisions of the water content, the pH, the hardness and the Water distribution can be transferred separately. The members of the examination office are obliged to secrecy.
1.2: In order to carry out the sensory tests, the monitoring body shall convene experts for a period of two years.
1.3: As experts, dairy farmers, professional trade representatives, dairy farmers and consumer organisations, as well as the investigative bodies responsible for official food monitoring, can be appointed. . The experts must fulfil the requirements of the provisions set out in the Official Collection of Inquiry pursuant to Section 35 of the German Food and Consumer Protection Act *) (Official Collection) under the outline number L 00.90-1.
2.: Retrieval, number, removal, shape and weight of samples
2.1: Manufacturers shall, from the day-to-day production of the day on which they are called up by the monitoring centre or the competent authority, have taken samples of any type of butter produced. The date for the withdrawal of the individual samples shall be determined in such a way that the total daily production shall be determined according to quantity and time. The date for the removal is not tied to the examination month.
2.2: Manufacturers shall send butter samples for each test on two days of call from each type of butter (§ 5 para. 3). The number of samples to be sent for each test shall be as follows from the quantity of production in the preceding calendar year as follows:

Year-on-year production in tonnes/buttersortesample/buttersorte

up to 5,000	3
over 5,000 to 10,000	5
over 10,000	7

At the request of a significant reduction in the butter production of a variety, the monitoring body or the body entrusted by it may reduce the number of samples to be sent to the production to be expected for the current year.

2.3

The monitoring body or the body responsible for the inspection shall inform the manufacturer on the date of the respective call, how many of the butter samples are to be sent, with at least one sample of butter per holding being provided on each day of the call.

2.4

Establishments which do not produce daily butter or butter of each type of butter on a daily basis shall, on each day of production, collect and store samples of each variety in a proper way.

2.5

Each butter sample consists of a 2 kg cube with two equal halves. In the case of butter intended for sale to the consumer, the sample of butter may, after being approved by the inspection body, consist of eight shaped and packaged pieces of 250 g. The packaging material required by the monitoring centre shall be used and accompanied by the accompanying text.

2.6

The monitoring of the sampling may be carried out by officers of the monitoring body.

3.

Dispatch of the butter samples

3.1

Manufacturers shall ensure that the butter does not exceed 12 °C at the point of entry to the test site.

3.2

The samples shall be sent to the address specified by the monitoring authority on the day of the call.

3.3

The costs for rehearsals and dispatch are to be borne by the consignors.

4.

Input control and storage

4.1

The samples must be registered at the entrance to the test site. In particular, the following shall be reviewed and recorded

-: the date of dispatch and receipt,
-: the condition of the samples,
-: Temperature.

In addition, the accompanying cheers must be checked. The records shall be kept for a period of one year.

4.2

Samples which are significantly affected by the transport in their condition as a result of the manufacturer's circumstances shall not be allowed to carry out the tests and tests.

4.3

The butter samples must be stored properly at 10 degrees C +-1 degree C. The observance of the prescribed temperature must be demonstrated without any gaps.

5.

Conduct of investigations and examinations

5.1

The butter samples are on the 8th, but at the latest on the 10th. Day after fetching

-: the pH in the serum in accordance with the provisions set out in the outline number L 04.00-13, May 1986, the Official Collection (DIN 10 349, August 1985) *),
-: The ability to be matted in accordance with the provisions of the classification number L 04.00-14, as of February 1996, the Official Collection, for the measurement of hardness (DIN 10 331, March 1996) *)

up to the sensory test

-: the water content in accordance with the provisions set out in the outline number L 04.00-8, as of June 1992, the Official Collection (DIN 10 317, August 1991) *),
-: the distribution of water in accordance with the provisions set out in the outline number L 04.00-9, May 1986, the Official Collection (DIN 10311, August 1985) *),
-: the content of fat-free milk solids in the case of salted butter resulting from the examination of the fat-free dry mass in accordance with the provisions of the classification number L 04.00-5 to 7, as of February 1996, of the Official Collection (DIN EN ISO 3727, August 1995) *), minus the sodium chloride content according to the provisions mentioned in the outline number L 04.00-10, April 1981, of the Official Collection (DIN 10 323, May 1971) *),

to be examined and evaluated. The butter samples are on the 14th, but at the latest on 21. Check and evaluate the day after retrieval to their sensory properties according to the provisions of the outline number L 04.00-12, as of June 1990, of the Official Collection (DIN 10 455, April 1989) *).

5.2

Samples containing less than 82% by weight in the case of unsalted butter, less than 80% by weight of fat or more than 16% by weight of water in the case of salted butter, or more than 2% by weight of water in the case of salted butter The weight of the milk or its pH in the serum of the specified variety shall not be allowed for testing.

5.3

The water distribution is evaluated with 0 to 5 points according to the comparison sheet according to the provisions of the classification number L 04.00-9, as of May 1986, the Official Collection (DIN 10 311, edition August 1985) *).

5.4

The result of the examination of the coating capacity according to the provisions for the measurement of the hardness (DIN 10 331, March 1996) *), as set out in the outline number L 04.00-14, as of February 1996, of the Official Collection, shall be assessed as follows:

Cutting resistance in NewtonRating

up to 0.80	=	5 points
0.81 to 1.00	=	4 points
1.01 to 1.20	=	3 points
1.21 to 1.50	=	2 points
1.51	=	1 point

6.: Other business
6.1: The results of the examination and the assessments of the results of the examination shall be communicated to the establishments in writing without delay
6.2: In order to maintain a largely uniform assessment scale in the implementation of the sensory tests, one expert from another shall in each case be carried out by the monitoring bodies on at least two examinations within a calendar year. Participate in the Monitoring Centre.

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*) To be obtained from Beuth Verlag GmbH, 10772 Berlin. Unofficial table of contents

Annex 2 (to § 12 para. 3)
Model of certificate of butter

Source of the original text: BGBl. I 1997, 150;
(for of the individual amendments. Footnote

Country: ..................................................................
Ministry responsible: ...................................................
Issuing Authority: ..........................................................

Certificate of branded butter

for ....................................................................
(Company)
for the submission of a control pursuant to section 12 (3) of the Butterfly Regulation

The dairy/processing company ................................
(Company)
Veterinary inspection number .........., hereby certifies that the
of its establishment and intended for placing on the market in the
Federal Republic of Germany under the name "branded butter"
certain butter meets the following characteristics:
Buttersorte (please tick):
..... Sour cream butter
..... Sweet cream butter
..... Mildly acidified butter
Manufacture:
-directly from cream, obtained directly from milk of cows and
a pasteurisation within the meaning of the procedure referred to in Annex III, Section IX
Chapter II, Part II, point 1 (a) of Regulation (EC) No 853/2004
has been subject to the applicable version; the peroxy dasher
is negative;
-by using only
-specific lactic acid bacterial cultures; in the case of mildly-acidified butter
Alternatively, a lactic acid concentrate obtained from these, which
solely by the action of lactic acid bacteria
Milk content has been produced;
-water and salt, also yodded salt, and
-E 160 a beta-carotene.

............................... ...............................
(place, date) (signature, stamp)