Milk products regulation (dairy product regulation-MilchErzV)

Unofficial table of contents

Milk ErzV

Date of completion: 15.07.1970

Full quote:

" Milk product regulation of 15 July 1970 (BGBl. 1150), the most recent of which is Article 17 of the Law of 25 July 2013 (BGBl. 2722). "

Status:

Last amended by Art. 17 G v. 25.7.2013 I 2722

For more details, please refer to the menu under Notes

Footnote

(+ + + Text proof applicable: 11.12.1987 + + +) 
(+ + + measures on the basis of the EinigVtr cf.  Milk V Annex EV + + +) 
(+ + + For application in the accession area cf.  for the period from 3.10.1990 to 
 31.12.1990 V v. 28.9.1990 I 2117 (EGRÜblV) u.  for the period from 1 January 1991 
 V v. 18.12.1990 I 2915 (EGÜblV) + + +) 
(+ + + Official notes of the norm provider on EC law: 
 Implementation of the 
 ERL 114/2001 (CELEX Nr: 32001L0114)  V v. 23.6.2003 I 1052   
 Implementation of the   
 ERL 61/2007 (CELEX Nr: 32007L0061)  V v. 21.12.2007 I 3282 + + +) 

  

Heading: IdF d. Art. 1 No. 1 V v. 3.12.1987 I 2443 mWv 11.12.1987 Unofficial table of contents

Input formula

With the consent of the Federal Council
Pursuant to § § 37 and 52 (1) sentence 1 of the Milk Act of 31 July 1930 (Reichsgesetzbl. 421), as last amended by the Introductory Act on the Law on Administrative Offences of 24 May 1968 (Bundesgesetzbl. 503), in conjunction with Article 129 (1) of the Basic Law of the Federal Ministers of Food, Agriculture and Forestry, in agreement with the Federal Minister for Youth, Family and Health, after consulting an expert advisory board,
as regards § 1 (1), § 2 (1) and § 8, also pursuant to § 5 (4) and (5) of the Food Act, as amended by the Notice of 17 January 1936 (Reichsgesetzbl. 17), as last amended by the Law amending the Food Law of 8 September 1969 (Bundesgesetzbl. 1590), in conjunction with Article 129 (1) of the Basic Law of the Federal Minister for Youth, Family and Health, together with the Federal Minister for Food, Agriculture and Forestry
and
in agreement with the Federal Minister for Food, Agriculture and Forestry and the Federal Minister for Food, Agriculture and Forestry, § 5a (1) (1), (2) and (6), (2) and (3) of the Food Law of the Federal Minister for Youth, Family and Health) Federal Minister for Economic Affairs Unofficial table of contents

§ 1 Scope

(1) For the purposes of this Regulation, milk products are the products referred to in Appendix 1 to the extent that they are intended for use as food. (2) The provisions of this Regulation shall apply only to industrial production and Marketing of milk products. Professional production or placing on the market shall be the same when milk products are produced or marketed for members of cooperatives or similar establishments or in establishments for mass caterers. (3) The provisions of the Ordination on Dietetic Food of 20 June 1963 (Federal Law Gazette). 415) in the respective version shall remain unaffected. Unofficial table of contents

§ 1a Definitions

(1) Milk retente for the purposes of this Regulation shall be the product obtained by concentrating milk protein with the aid of the ultrafiltration of milk, semi-skimmed milk or skimmed milk. (2) Milk permeate within the meaning of this Regulation is the product of: The product obtained by the withdrawal of milk proteins and milk fat from milk, semi-skimmed milk or skimmed milk with the aid of ultrafiltration. Unofficial table of contents

§ 2 Requirements for manufacture and packaging

Unsweetened condensed milk of Group VII of Appendix 1 may only be placed on the market if it has been heat-treated in accordance with a process which meets the requirements of Annex III, Section IX, Chapter II, Part II 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 327, 30.4.2004, p. EU No 55, No L 139, p. 22), as last amended by Commission Regulation (EC) No 1662/2006 of 6 November 2006 (OJ L 378, 27.12.2006, p. EU No 1). (1a) (omitted) (1b) acid-nutrient casein, nutrient casein and nutrient caseinate may only be produced in such a way that:

1.

the lead content is not more than 1 milligram in one kilogram, and

2.

No foreign substances, in particular wood or metal particles, hair or insect fragments, are contained in 25 grams.

(2) Only the following foods may be used in the manufacture of milk products:

1.

the food referred to in column 1 (b) or column 3 of Appendix 1;

2.

Strength and edible gelatine at

a)

Milk products, yoghurt products, kefir-products and buttermilk products of column 1 of Appendix 1, which are subjected to a heat treatment of more than 50 °C after fermentation, and

b)

milk and whey mixed products,

3.

Vitamins and minerals, in accordance with Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods (OJ L 378, 27.12.2006, p. EU No 26), as amended, for products of Groups VII to IX, XIV and XV of column 1 of Appendix 1, as well as the standard varieties of Groups VII and VIII and the standard varieties Nos 1, 4, 7 and 10 of Group IX of Appendix 1.

Food provided within the meaning of column 1 (b) of groups XIV and XVI of Appendix 1 shall be food produced in the manufacture of milk-containing or whey-mixed products for the purpose of obtaining a special taste, without to replace a milk component, with the exception of milk and milk products. (3) (4) Milk products, in the manufacture of which the rules

1.

paragraph 1b or

2.

paragraph 2

(5) Unsweetened condensed milk products, condensed milk products and dried milk products intended for retail sale may only be placed on the market in containers. which are firmly sealed and protect the products against adverse effects. Unofficial table of contents

§ 2a (omitted)

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§ 3 General labelling requirements

Milk products may be placed on the market only if they are labelled in accordance with the provisions of this Regulation. § 8 of the Food-Labelling Regulation as well as § 9 of the Additive Authorisation Regulation are to be applied. (2) For milk products in pre-packed packages within the meaning of § 42 (1) of the Measurement and Verification Act, which are intended for delivery to the consumer shall be indicated

1.

the name of the traffic in accordance with paragraph 3;

2.

the name or business name and address of the manufacturer, the packer or a seller established in the European Union or in a State Party to the Agreement on the European Economic Area,

3.

the list of ingredients in accordance with Articles 5 and 6 of the Food Labelling Regulation, with the exception of condensed milk products and dried milk products; in the case of sour milk products, yoghurt products, kefir-products, Buttermilk products and cream products shall be the list of ingredients only for ingredients other than the milk content, enzymes and micro-organism cultures necessary for the production, with the indication that it is only a matter of other ingredients. Ingredients; ingredients of Appendix 3 of the Food Labelling Regulation shall always be indicated unless the transport name of the foodstuff indicates the existence of the relevant ingredient;

4.

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,

5.

a)

provided that milk products have been subjected to heat treatment in accordance with Part II of Chapter II of Annex III to Regulation (EC) No 853/2004, the indication

aa)

"ultra-heated" in the case of a process complying with the procedure laid down in Annex III, Section IX, Chapter II, Part II, point 1 (b) of Regulation (EC) No 853/2004; in the case of unsweetened condensed milk products, the name may instead be used: "ultrahigh heating" is used,

bb)

'heat treated' in the case of any other heat treatment of more than 50 ° C, with the exception of a single pasteurisation in the case of cream products, which are subject to a procedure in accordance with Annex III, Section IX, Chapter II, Part II, point (a), of Regulation (EC) No 853/2004;

b)

in the case of milk products which have not been heat treated, a heat treatment of the milk product referred to in point (a) used for the production shall be indicated, provided that the milk product has undergone a heat treatment.

6.

in addition to the information specified in section 4 (1).

The first sentence shall not apply to nutritional casein and nutritional caseinates. (2a) In the case of nutrient casein and nutrient caseinates in pre-packed packings, the labelling must contain:

1.

the information referred to in the first sentence of paragraph 2, 1 and 2,

2.

the country of origin of imported products from countries not members of the European Union (third countries),

3.

the date of manufacture or an indication enabling the batch to be determined;

4.

the protein content in the case of mixtures of nutrient casein and nutrient caseinates.

(2b) (omitted) (3) The traffic name is

1.

in the case of milk products of the standard varieties, the corresponding name as defined in column 2 of Appendix 1;

2.

in the case of milk products which do not meet the conditions laid down in a standard variety, the name referred to in column 1 (a) of Appendix 1; the designation referred to in column 1 (a) of Appendix 1 may, by way of derogation from point 1, also be used in the case of standard varieties of Groups VII to XII of Appendix 1 shall be used if they are indicated as an ingredient in the labelling of other foodstuffs,

3.

in the case of nutrition caseinates, the name given in column 2 of Appendix 1, indicating the cations;

4.

in the case of mixtures of nutrient casein and nutrient caseinates, the name "mixture of", followed by the names of the products from which the mixture consists, in descending order of weight.

(4) In the case of pre-packed packages, the largest single area of which is less than 10 qcm, the particulars referred to in the first sentence of paragraph 2 may be deleted. (5) For the manner in which the marking referred to in paragraphs 2 and 2a and the quantity of nominal quantities are marked, In accordance with Section 43 (1) of the Measurement and Verification Act, § 3 (3) and (4) of the Food-labelling Ordinance applies accordingly. The indication of the heat treatment shall be carried out in close geographical relation with any indication of the name of the traffic. In the case of unsweetened condensed milk products and condensed milk products, the information referred to in Article 4 (1) (1) or (2) and (4) (a), in the case of dry milk products, shall be subject to the information provided for in Article 4 (1) (1) or (2) and (5) (d) in the same way. The field of vision shall be the information referred to in the first sentence of paragraph 2 (1) and (4) By way of derogation from the first sentence,

1.

in the case of unsweetened condensed milk products, sweetened condensed milk products and dry milk products with a unit weight of less than 20 grams placed on the market in a package, the particulars referred to in the first sentence of paragraph 2: 4 and 5 as well as in accordance with § 4 (1) Nos. 1 or 2, 4 and 5 shall only be affixed to the collective packing,

2.

(dropped)

3.

in the case of nutrient casein and nutrient caseinates, the information referred to in the first sentence of paragraph 2 and point 2 (2a) and (4) of paragraph 2a shall be included only in an accompanying document.

(6) Paragraphs 2 to 5 shall not apply to milk products in pre-packed packages produced at the place of sale for delivery to the consumer as soon as they are delivered and delivered there, but not for self-service. (7) In the case of milk products, the unpacked or in pre-packed packages within the meaning of paragraph 6, to consumers, shall be clearly visible on a sign in the case of the goods in the German language and shall be indicated in easily legible lettering;

1.

the traffic description referred to in paragraph 3;

2.

the information referred to in section 4 (1) (1) or (2).

This shall not apply to milk products which are delivered in unpackaged form for direct consumption in place. Unofficial table of contents

§ 4 Special labelling requirements

(1) The labelling must also include:

1.

in the case of milk products, in the absence of buttermilk, pure buttermilk, whey products and whey mixed products, with the exception of whey and whey mixed products from whey cream, or milk sugar and milk-ice products, and other milk products which have been produced from skimmed milk, the indication "...% fat" for the amount of the fat content; however, by way of derogation from this,

a)

indicate, in the case of whipped cream and milk products from whole milk with a natural fat content, the minimum fat content by means of the words "at least ...% fat";

b)

in the case of mixed milk products, to supplement the prescribed indication of the fat content by the words 'in the milk part',

2.

in the case of milk products derived from skimmed milk which do not comply with any standard variety, the indication 'from skimmed milk' or 'from skimmed milk',

3.

(dropped)

4.

in the case of unsweetened condensed milk products and condensed milk products, the indication of the content of fat-free milk dry mass in the hundred at the time of filling,

5.

for dried milk products

a)

a recommendation for the dissolution and, with the exception of skimmed-milk powder, the indication of the fat content of the product obtained in this way,

b)

the reference "not intended as food for infants under 12 months of age",

c)

the indication "milk sugar-enriched" if the product is enriched with a milk sugar product,

d)

the indication "immediately soluble" in direct connection with the name of the traffic, if the substance E 322 lecithin has been added to the dry milk product,

6.

in the case of whey products, excluding sweet whey, sour whey, whey cream, sweet whey powder and sour whey powder, the contents of the protein and lactose content and, in the case of desalting, also of mineral substances, expressed as ash content in the A hundred of the dry matter.

(2) (dropped) Unofficial table of contents

§ 5 Approval of additives

(1) The additives referred to in Appendix 2 shall be authorised as an additive in the manufacture of milk products for the purposes of the use referred to therein. The content of the additives shall not exceed the maximum quantities specified in Appendix 2. (1a) Milk-rich fat products within the meaning of point 1 (b) and points 8, 14 and 15 of Appendix 2 are three-quarter-fat butter, half-fat butter and milk-rich fat X of the hundred within the meaning of Part A (2), (3) and (4) of the Annex to Council Regulation (EC) No 2991/94 of 5 December 1994 laying down standards for petting fats (OJ 1994 L 327, p. EC No 2). (2) The additives listed in Appendix 2 are also authorised as an additive to foods intended for the manufacture of milk-based products (food products). (3) By way of derogation from Article 16 (1), first sentence, of the food product, and the law on demand does not have the obligation to make the content of the additives approved in accordance with paragraphs 1 and 2 the content of the goods. § 3 para. 2 no. 3 shall remain unaffected. (4) The provisions of the Additive Authorisation Regulation shall apply. Unofficial table of contents

Section 5a

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§ 5b Analyses methods

(1) In the case of milk products referred to in Appendix 3, the provisions necessary for the verification of the characteristics specified therein shall be carried out in accordance with the methods laid down therein. (2) Insofar as in Appendix 3 for a single destination methods , the method used shall be indicated in the test report. Unofficial table of contents

§ 6 Foreign products

Milk products (foreign milk products) produced outside the scope of this Regulation, which do not comply with the provisions of this Regulation, may be placed on the market subject to paragraph 2 if they are: are manufactured in accordance with the legislation of the country of manufacture and are capable of transport there, subject to a pasteurisation process or to a heating process at least equivalent to that used for the manufacture of the milk constituents used for the manufacture of the milk . (2) Foreign milk products which deviate substantially from domestic products, in particular with regard to the fat content and the use of starting materials, may only be placed on the market, if, in addition to the marking in accordance with § § 3 and 4, the description of the deviation on the pre-filled package or the sign in connection with the traffic description is clearly legible. The first sentence shall apply to milk products lawfully manufactured or lawfully marketed in another Member State of the European Union or another State Party to the Agreement on the European Economic Area; or which originate in a third country and which are lawfully placed on the market in a Member State of the European Union or another State Party to the Agreement on the European Economic Area, unless, in spite of an indication in the The list of ingredients may not be ruled out by the consumer. Unofficial table of contents

§ 7 Crime offences and administrative offences

(1) According to Article 58 (1) (18), (4) to (6) of the Food and Feed Code, it is punishable who brings unsweetened condensed milk into circulation in accordance with § 2 (1). (2) According to Article 59 (1) (21) (a) of the Food and Feed Code (1) (2) (a) of the Food and Feed Code. The feed code shall be punished for the use of additives in the production of milk products intended to be placed on the market beyond the limits laid down in § 5 (1) sentence 2. (2a) According to Article 59 (1) Point 21 (a) of the Food and Feed Code shall be punished as to who is contrary to § 6 (2) sentence 1 (3) Those who are negligent in the act referred to in paragraph 2 or 2a shall act in accordance with Section 60 (1) of the Food and Agriculture Committee. (3) (4) Administrative offences within the meaning of Article 60 (2) (26) (a) of the Food and Feed Code are responsible for intentional or negligent conduct of the law.

1.

(dropped)

2.

, contrary to § 2 para. 1b, acid-nutrient casein, food casein or nutritional caseinates,

3.

, contrary to Article 2 (4) (1), milk products are placed on the market or

4.

, contrary to Article 2 (5), milk products referred to there are unpacked or placed on the market in containers which do not comply with the requirements referred to therein.

(5) Contrary to § 60 (2) (26) (a) of the Food and Feed Code, who intentionally or negligently contrasts with § 3 (1) in conjunction with paragraph 2, sentence 1, no. 1 to 5, para. 2a, 5 sentence 1 or 2 or paragraph 7 1. No 1 milk products which are not or are not marked in the prescribed manner. (6) unlawful or negligent acts within the meaning of Section 9 (2) (2) of the Milk and Margarine Act, who are intentional or negligent

1.

manufactures milk products in accordance with § 2 para. 2 or is placed on the market in accordance with § 2 para. 4 no. 2

2.

in accordance with Section 3 (1) in conjunction with paragraph 2, sentence 1, sentence 1, sentence 1 or 3 or paragraph 7, sentence 1, sentence 1, no. 2, milk products which are not marked or not marked in the prescribed manner shall be placed on the market.

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Section 7a Special preparations

§ 2 (2), § 3 (3) and § 4 (1) do not apply to preparations of sour milk, yoghurt and kefir-products, which are produced in Greece using oil and other typical additives, in particular cucumbers, or such Greek products by way of production and composition. Unofficial table of contents

§ 7b Transitional provision

(1) Milk products may still be manufactured and labelled until 31 December 2004 after the provisions in force until 23 July 2004 and placed on the market until stocks are to be used. (2) Food which is subject to the provisions of of this Regulation in which, as from 13 November 2004, this Regulation does not comply with the provisions in force, may continue until 24 November 2005 in accordance with the provisions in force until 12 November 2004 and continue until 24 November 2005 until the end of the period of 24 November 2005, until 24 November 2005. When stocks are put on the market, they are put on the market. Unofficial table of contents

Section 8 Entry into force

This Regulation shall enter into force on the day after the date of delivery. Unofficial table of contents

Appendix 1 (to § 1 (1))

(Fundstelle des Originaltextes: BGBl. I 1970, 1154-1159;
with regard to of the individual amendments. Footnote)
Group Standard Sort 1234 (a) Labelling) Preparation of the manufacturing method, specific fat content in 100 parts by weight, other composition

I.	(a) sour milk products) produced from milk or cream using mesophilic lactic acid bacteria crops, also with an increase in milk dry mass and/or enriched with milk protein products;	1.	Sourmilk (drinking milk)	1.	as column 1, I b), of milk without enrichment with milk-protein products without heat treatment after fermentation		at least 3.5
		2.	Sour milk thickened (Thick Milk, seedmilk)	2.	as No. 1, but thickened		at least 3.5
		3.	Low-fat sour milk (low-fat drinking sour milk)	3.	as n ° 1		at least 1.5 maximum 1.8
		4.	low-fat milk (low fat milk, low-fat seedmilk)	4.	as No. 1, but thickened		at least 1.5 maximum 1.8
		5.	Sour milk skimmed (sour cream milk, skimmed milk sour)	5.	as No.1, also with the addition of pure buttermilk or buttermilk, in the production of which only skimmed milk has been added to the butter		0.5
		6.	Sour milk is thickened (skimmed milk, skimmed milk, framed milk of seedlings, milk of seedlings)	6.	like No. 5, but thickened		0.5
		7.	Sahnesauermilch (cream milk, sour cream, sour cream)	7.	as no. 1, but from cream, also under the one-position of the fat content		at least 10,0
		8.	Cream Milk (skimmed milk, cream milk, cream milk)	8.	as No. 7, but thickened		at least 10,0
		9.	creme fraiche (kitchen cream, kitchen cream)	9.	made from pasteurised milk or cream using lactic acid bacterial cultures, even with a fat content setting, even with the addition of sucrose, up to 15% of the total product, without heat treatment after fermentation, Packaged within 24 hours of manufacture at the site of manufacture		at least 30
II.	(a) yoghurt products made from milk or cream, where, in the finished product, specific thermophilic ripening cultures, the growth optimum of which is greater than 42 °C, must outweigh the weight of the milk, even with an increase in the weight of the milk dry matter. and/or enriched with milk protein products	1.	Yoghurt	1.	as column 1, II b), ripening cultures predominantly consisting of Streptococcus thermophilus and Lactobacillus bulgaricus, without enrichment with milk protein products and without heat treatment after fermentation		at least 3.5
		2.	Low-fat yoghurt	2.	as n ° 1		at least 1.5 maximum 1.8
		3.	Yoghurt from skimmed milk (skimmed milk yoghurt)	3.	as n ° 1		0.5
		4.	Cream yoghurt (cream yoghurt)	4.	as No.1, but from cream, even with the fat content		at least 10,0
		5.	Yoghurt mild	5.	as No. 1, using other lactobacilli instead of the Lactobacillus bulgaricus		at least 3.5
		6.	Low-fat yoghurt mild	6.	as No. 5		at least 1.5 maximum 1.8
		7.	Yoghurt mild, from skimmed milk (yoghurt mild from skimmed milk)	7.	as No. 5		0.5
		8.	Cream yoghurt mild (cream yoghurt mild)	8.	as No. 5, but from cream, even with the fat content setting		at least 10,0
III.	(a) Kefir products produced from milk or cream, using specific ketoirs or a culture derived therefrom, also with a view to increasing the mass of milk and/or enriched with milk protein products	1.	Kefir	1.	made from milk, with the specific keto or a culture directly produced from this, which must contain all the characteristic micro-organisms of the Kefir oil, so that in the ready-to-eat product at least 0.05 Weight percentages of ethanol as well as the formation of carbon dioxide can be achieved, even with an increase of the milk dry mass, without enrichment with milk protein products and without heat treatment after fermentation.		at least 3.5
		2.	Fetarmer Kefir	2.	as n ° 1		at least 1.5 maximum 1.8
		3.	Kefir from skimmed milk (skimmed milk kefir)	3.	as n ° 1		0.5
		4.	Sahnekefir (Rahmkefir)	4.	as No.1, but from cream, even with the fat content		at least 10,0
		5.	Kefir mild	5.	as column 1, III (b), but from milk, with specific cultures derived from kefir-claves with lactic acid streptococci and lactobacilli, without enrichment with milk-protein products and without heat treatment after fermentation		at least 3.5
		6.	Fetarmer Kefir mild	6.	as No. 5		at least 1.5 maximum 1.8
		7.	Kefir mild from skimmed milk (Kefir mild from skimmed milk)	7.	as No. 5		0.5
		8.	Sahnekefir mild (Rahmkefir mild)	8.	as No. 5, but from cream, even with the fat content setting		at least 10,0
IV.	(a) buttermilk products) in the case of milk or cream, and the direct manufacture of milk fat products of group XVII from cream, whether or not sour or subsequently with lactic acid bacteria Acidified, also with an increase in the mass of milk and/or enriched with milk-protein products, also with the addition of cream	1.	Buttermilk	1.	as in column 1, IV b), without enrichment with milk protein products and cream and without heat treatment after fermentation; the water added in the case of the buttress shall not exceed 10% of the total product obtained; if used, Skimmed milk must not account for more than 15% of the total product in the case of the breast milk		1.0
		2.	Pure buttermilk	2.	as No 1, without the addition of water or skimmed milk, to butter, increase of milk dry mass only by the withdrawal of water		1.0
V.	(a) cream product (cream product) b) produced from milk by the separation of skimmed milk or the adjustment of the fat content to at least 10% fat, also enriched with milk protein products	1.	Coffee bean (drinking cream, coffee cream, cream, cream)	1.	as column 1, V (b), but without enrichment with milk-protein products		at least 10,0
		2.
		3.	Whipped cream (Schlagrahm)	3.	as No. 1, impact-resistant, even with an increase in the weight of the milk-milk-mass		at least 30.0
VI.	(dropped)
VII.	(a) unsweetened condensed milk products obtained from milk, whether or not containing cream and/or dried milk products, are concentrated by partial withdrawal of the water and made free of germs by heat treatment, with the addition of Dry milk products must not exceed 25% of the dry matter content of the finished product; even if the protein content of the milk used has been adjusted to at least 34% by weight of the fat-free dry mass, by adding Milk retente, milk permeate and/or lactose and/or withdrawal of milk components, but without modification of the ratio of whey protein to casein in the standardized milk	1.	Condensed milk with a high fat content (condensed coffee bean)	1.	as column 1, VII b), total milk dry matter at least 26.5% by weight		at least 15.0
		2.	Condensed milk (condensed whole milk)	2.	as point 1, total milk dry matter at least 25.0% by weight		at least 7.5
		3.	Semi-skimmed condensed milk	3.	as No. 1, total milk dry matter at least 20.0% by weight		At least 1.0 less than 7.5
		4.	Condensate milk (condensed skimmed milk)	4.	as No. 1, total milk dry matter at least 20.0% by weight		1.0
VIII.	(a) sugared condensed milk products) produced from milk, whether or not containing cream and/or dried milk products and/or lactose, concentrated by partial withdrawal of water and by the addition of sucrose (semi-white sugar, white sugar) or refined white sugar), with the addition of dry milk products not exceeding 25% and lactose not exceeding 0.03% of the dry matter content of the finished product, including the adjustment of the protein content of the milk used at least 34% by weight of the fat-free dry mass, by Addition of milk retentate, milk permeate and/or lactose and/or withdrawal of milk components, but without changing the ratio of whey protein to casein in the standardized milk	1.	Condensed milk sweetened (condensed whole milk)	1.	as column 1, VIII (b), total milk dry mass at least 28.0% by weight		at least 8.0
		2.	Sweetened partially skimmed condensed milk (partly skimmed condensed milk)	2.	as point 1, total milk dry matter at least 24.0% by weight		At least 1.0 less than 8,0
		3.	Condensed skimmed milk (condensed skimmed milk)	3.	as point 1, total milk dry matter at least 24.0% by weight		1.0
IX.	(a) dried milk products obtained from milk, whether or not containing lactic acid bacterial cultures or specific lactic acid bacterial cultures (yoghurt cultures) or ketene cultures, or cream products, by further deprivation of the water Dried, with a water content not exceeding 5% in the finished product, including milk sugar products, up to 32% of the total product for use as an additive to beverages; also using lactase; also with the setting of the Protein content of milk used for at least 34% by weight of the milk used Non-fat dry matter, by the addition of milk retentate, milk permeate and/or lactose and/or withdrawal of milk components, but without changing the ratio of whey protein to casein in the standardized milk	1.	Milk powder with high fat content (cream powder, cream powder)	1.	as column 1, IX (b), but without the use of milk sugar products and lactase, of unleavened milk and/or cream products, with no more than 5% water content		at least 42.0
		2.	Yoghurt powder with high fat content (cream yoghurt powder, cream yoghurt powder)	2.	as no. 1, but from cream yoghurt (cream yoghurt)		at least 42.0
		3.	High fat kefir-powder (cream cone powder, cream cone powder)	3.	as No. 1, however, from Sahnekefir (Rahmkefir)		at least 42.0
		4.	Milk powder (whole milk powder)	4.	as n ° 1		at least 26,0
		5.	Yoghurt powder	5.	as no. 1, but from yoghurt		at least 26,0
		6.	Kefirpowder	6.	as No. 1, but from Kefir		at least 26,0
		7.	Semi-skimmed milk powder	7.	as n ° 1		more than 1.5 less than 26,0
		8.	Semi-skimmed yoghurt powder	8.	as no. 1, but from low-fat yoghurt		more than 1.5 less than 26,0
		9.	Semi-skimmed Kefir powder	9.	as No. 1, but from fat-rich Kefir		more than 1.5 less than 26,0
		10.	Skimmed milk powder	10.	as n ° 1		Maximum 1.5
		11.	Magermilk yoghurt powder	11.	as No.1, but from skimmed-milk yoghurt		Maximum 1.5
		12.	Skimmed milk powder	12.	as No.1, but from skimmed-milk kefir		Maximum 1.5
		13.	Buttermilk powder	13.	as in column 1, IX (b), but without the use of milk sugar products and lactase, of buttermilk products, with a maximum water content of 7%		maximum 15.0
X.	(a) dairy products) by the complete or partial separation of the egg white from milk and the products produced therefrom, including the use of lactase	1.	Sweet whey	1.	by the deposition of the cheese material with milk serum obtained by the action of such a label, also using lactase
		2.	Sauermolke	2.	milk serum obtained by the deposition of the cheese at predominant acid effect, also using lactase
		3.	Whey cream (whey cream)	3.	in the case of a product, including lactase, which is produced by the removal of whey		at least 10,0
		4.	Sweet whey powder	4.	Product produced by the extensive withdrawal of water from sweet whey with a maximum of 5% water, milk sugar content of at least 70%, also using lactase
		5.	Sweet whey powder, partially unsweetened	5.	like No 4, but less milk sugar due to partial withdrawal
		6.	Sour whey powder	6.	Product produced by extensive withdrawal of water from sour whey or re-acidified sweet whey with a maximum of 6% water, milk sugar content of at least 60%, also using lactase
		7.	Sour whey powder, partially unsweetened	7.	like No 6, but less milk sugar due to partial withdrawal
		8.	desalinated whey powder	8.	Sweet or sour whey powder produced from largely desalinated sweet or sour whey, ash content not more than 2.5%, water content not exceeding 6%, also using lactase
		9.	Protein-enriched whey powder	9.	produced from sweet or sour whey by extensive deprivation of water, according to procedures which accumulate whey protein, protein content at least 22%, water content not more than 8%, also using lactase
XI.	(a) milk sugar products) made from milk or whey products by crystallisation or other processes obtained from carbohydrates, including lactase	1.	Milk Sugar Medicinal book quality	1.	as in column 1, XI (b), refined, in accordance with the pharmacopoeia in its valid version,
		2.	Lactose (lactose)	2.	as column 1, XI b), with a water-free lactose content of at least 99.0% m/m in dry matter, anhydrous or with a molecule of water of crystallization, or a mixture of both
XII.	(a) milk protein product) produced from skimmed milk, buttermilk or whey in accordance with the procedures listed in column 3 or other methods which separate the milk protein in its entirety or in part from the other parts of the milk, without prejudice to: a possible prior treatment with ion exchange and concentration procedures; where use is made of laboratory substitutes, they must comply with the requirements of Article 20 (5) of the Code in the version of the Notice of 14 April 1986 (BGBl. I p. 412).	1.	Milk protein	1.	produced from skimmed milk by process which, in its entirety, largely separate the milk protein from the other ingredients; protein content at least 70%, water content not more than 6%, ash content not exceeding 7%, milk sugar content not exceeding 15%		Maximum 1.5
		2.	Water-soluble milk protein	2.	as No. 1, soluble in water		Maximum 1.5
		3.	Acid-nutrient casein or nutritional casein (acid casein)	3.	a)	as column 1, XII b), but from skimmed milk; by precipitation with the aid of acids, whey or lactic acid-forming bacteria cultures; washed and dried	Water content, maximum 10.0% m/m
							Milk protein content in dry matter, at least 90% m/m
							of which nutrient content, at least 95% m/m
							Milk fat content in dry matter, at most 2.25% m/m
							titratable acidity, expressed in ml of tentelnormal sodium hydroxide solution in g, at most 0.27
					b)	without foreign odors; colour white to creamy white; the product must not contain any lumps which are resistant to light pressure; insoluble in pure water	Ash content (including: P (deep) 2 O (deep) 5), not more than 2.5% m/m
							water-free lactose, maximum 1% m/m
							Sediments (burnt particles), not more than 22.5 mg in 25 g
		4.	Nutrient casein or nutrient casein (Labnährkasein)	4.	a)	as column 1, XII b), but from skimmed milk, by precipitation with the help of Lab or other milk coagulant enzymes, washed and dried	Water content, not more than 10% m/m
							Milk protein content in dry matter, at least 84% m/m
							of which cascum content, at least 95% m/m
					b)	as no. 3 (b)	Milk fat content in dry matter, not more than 2% m/m
							Ash content (including: P (deep) 2 O (deep) 5), at least 7.50% m/m
							water-free lactose, maximum 1% m/m
							Sediments (burnt particles), not more than 22.5 mg in 25 g
		5.	Nutrient caseinate or closed milk protein (caseinate)	5.	a)	as column 1, XII b), but from skimmed milk; by precipitation with the aid of acids, whey or lactic acid-forming bacterial cultures; treated with neutralizing substances and drying; or from casein treated with neutralizing substances has been	Water content not more than 8% m/m
							Milk powder content in dry matter, at least 88% m/m
							Milk fat content in dry matter, not more than 2.0% m/m
							water-free lactose, not more than 1.0% m/m
							pH 6 to 8
							Sediments (burnt particles), not more than 22.5 mg in 25 g
					b)	(b), but very low aroma and very low foreign odors, almost completely soluble in distilled water, with the exception of calcium caseinate
		6.	Labkasein	6.	as column 1, XII b), product obtained from skimmed milk by the action of the lab., with at least 78% protein (factor 6.37); not more than 12% water
		7.	Whey protein	7.	produced from sweet or sour whey by process which enriches the whey protein; protein content at least 70%, water content not more than 7%, ash content not more than 8%, milk sugar content at most 15%.
XIII.	(dropped)
XIV.	(a) milk mixed product or name of the group used in each case in combination with the transport name of the food sb) produced from milk and/or one or more milk products from Groups I to V, and also from the group IX in the case of drinks from vending machines, including enrichment with milk products of groups X and XII, with the addition of food added, including the use of colouring foods, up to a total of 30% of the total quantity of the finished product, to be used for the Manufacture in vending machines also completely or partially dried, with the exception of: Ice cream, semi-finished products for ice cream, puddings, milk rice, creams, sauces, soups	1.	Milk mixed drink or whole milk in combination with the transport name of the given food	1.	as column 1, XIV b), from whole milk, liquid
		2.	Milk-mixed drink or semi-skimmed milk in combination with the indication of the transport name of the given food	2.	as no. 1, but from semi-skimmed milk, liquid
		3.	Milk mixed drink from skimmed milk (from skimmed milk) or skimmed milk (skimmed milk) in combination with the transport name of the given food	3.	as No. 1, but from skimmed milk (skimmed milk), liquid
		4.	Name of the standard variety of groups I to V in connection with the transport name of the given food	4.	as column 1, XIV b), from a standard variety of groups I to IV, in each case without heat treatment after fermentation, and a standard type of group V
XV.	(a) whey mixed product produced from group X molk products, also using colouring foods and lactase and/or enriched with milk protein products, with the addition of added foods, the proportion of Molk products are larger than the sum of the other parts, also completely or partially dried for manufacture in vending machines	1.	Whey in combination with the transport name of the given food	1.	as column 1, XVI b), but from whey
		2.	Whey cream (whey cream) in combination with the transport name of the given food	2.	as column 1, XVI b), but from whey cream (whey cream)
XVI.	(a) milk fat products produced from milk, cream by separating buttermilk and/or butter by separating water and adjusting the fat-free dry mass, liquid or partially crystallised, including by means of inert gas, including by: Separation into different softening and solidification ranges, fat content more than 90%	1.	Butterfat (water-free butterfat, anhydrous milk fat, buttery malt)	1.	as column 1, XVII b), by separating the fat-free dry matter, maximum free fatty acid content: 0.35%, in the case of sour cream butter, 0.45% (calculated as oleic acid), maximum water content: 0.1%, without disconnection into different Softening ranges		at least 99.8
		2.	Butterfat (butteroil)	2.	as No. 1, but maximum free fatty acids: 0.5% (calculated as oleic acid), Peroxide maximum: 0.5 mEqu O (deep) 2/kg of fat, maximum water content: 0.2%		at least 96
		3.	Butterfat fractionated	3.	as No. 1, fractionated by crystallization		at least 99.8

Unofficial table of contents

Appendix 1a (omitted)

-Annex 1a: Aufgeh. by Art. 18 N ° 6 V v. 8.8.2007 I 1816 mWv 15.8.2007 Unofficial table of contents

Annex 2 (to § 5 (1))
Authorised additives

1.

The additives referred to in Article 1a (1) of the Regulation on Vitaminized Food for the vitamins of dried milk products, mixed milk products and mixed whey products.

2.

Vitamin A acetate and vitamin A palmitate for the vitamin treatment of milk fat products

up to a total of 5 milligrams to one kilogram, calculated as retinol (vitamin A alcohol).

3.

Ergocalciferol, cholecalciferol and cholecalciferol cholesterol for the vitamin-treatment of milk-rich fat products

up to a total of 12.5 micrograms to one kilogram, calculated as calciferol.

Unofficial table of contents

Appendix 3 (to § 5b para. 1)
Analytical methods

The method to be used is to be seen from the list below. The description of the analytical methods derives from the official collection of methods for sampling and testing in accordance with § 64 (1) of the Food and Feed Code * 1) under the specified outline number.

Milk product	Property	Method	Stand
I. Condensed milk products uncapped	1. Milkrocking mass	L 02.06.E (EC) and 1 (EC)	January 1981
	2. Fat content and 3 (EC)	L 02.06.E (EC)	January 1981
	3. Sampling	L 02.06-9 (EC) -11 (EC)	May 1988
II. Sweetened condensed milk products	1. Milkrocking mass	L 02.06.E (EC) and 1 (EC)	January 1981
	2. Fat content	L 02.06.E (EC) and 3 (EC)	January 1981
	3. Sucrose content	L 02.06.E (EC) and 5 (EC)	January 1981
	4. Sampling	L 02.06-9 (EC) -11 (EC)	May 1988
III. Dried milk products	1. Water content	L 02.06.E (EC) and 2 (EC)	January 1981
	2. Fat content	L 02.06.E (EC) and 4 (EC)	January 1981
	3. Lactic acid and lactate content to review the ban on the use of neutralising agents	L 02.06.E (EC) and 6 (EC)	January 1981
	4. Phosphatase activity for the verification of the required heat treatment	L 02.06.E (EC) and 7 (EC) or 8 (EC)	January 1981
	5. Sampling	L 02.06-9 (EC) -11 (EC)	May 1988
IV. Acid asein	1. Water content	L 02.09-4	May 1986
	2. Protein content	L 02.09-5	May 1986
	3. titratable acid	L 02.09-1	May 1986
	4. Ash (P (deep) 2O (deep) 5 included)	L 02.09-2	May 1986
	5. Sampling	L 02.09-7 (EC)	March 1987
V. Labkasein	1. Water content	L 02.09-4	May 1986
	2. Protein content	L 02.09-5	May 1986
	3. Ash (P (deep) 2O (deep) 5 included)	L 02.09-3	May 1986
	4. Sampling	L 02.09-7 (EC)	March 1987
VI. Kaseinat	1. Water content	L 02.09-4	May 1986
	2. Protein content	L 02.09-5	May 1986
	3. PH value	L 02.09-6	June 1986
	4. Sampling	L 02.09-7 (EC)	March 1987
--------- * 1) To be received by Beuth-Verlag GmbH, Berlin and Cologne