1. The competent body shall allocate the butter on the basis of its date of entry into storage, starting with the oldest product of the total quantity or, as the case may be, the oldest of the quantity of sweet or sour cream butter available in the cold store designated by the tenderer.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

(1) Die zuständige Stelle teilt die Butter nach Maßgabe ihres Einlagerungsdatums zu, ausgehend von dem ältesten Erzeugnis der verfügbaren Gesamtmenge bzw. der ältesten Menge Süß- oder Sauerrahmbutter, die sich in dem vom Bieter bezeichneten Kühlhaus befindet.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

“Dulce de leche” and soured-cream butter

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2006-05-23]

‚Dulce di leche‘ und Sauerrahmbutter

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2006-05-23]

https://eur-lex.europa.eu/lega (...) [HTML] [2006-05-23]

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2. The butter shall be allocated on the basis of its date of entry into storage, starting with the oldest product of the total quantity or, as the case may be, the oldest of the quantity of sweet or sour cream butter available in the cold store designated by the tenderer.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2003-12-31]

(2) Die Butter wird nach Maßgabe ihres Einlagerungsdatums zugeteilt, ausgehend von dem ältesten Erzeugnis der verfügbaren Gesamtmenge bzw. der ältesten Menge Süß- oder Sauerrahmbutter, die sich in dem vom Bieter bezeichneten Kühlhaus befindet.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2003-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2003-12-31]

Regarding the general authorisation of the addition to soured-cream butter of the sodium carbonates and the phosphates listed in Annex IV As already stated in the recitals to Directive 95/2/EC, it is generally accepted that certain foodstuffs should be free of additives.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

- Zur generellen Zulässigkeit des Zusatzes von Natriumcarbonat und den in Anhang IV genannten Phosphaten zu Sauerrahmbutter Schon in den Erwägungsgründen zur Richtlinie 95/2/EG wird allgemeine Übereinstimmung darüber angeführt, daß bestimmte Lebensmittel keine Zusatzstoffe enthalten sollen.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

http://europa.eu/rapid/press-r (...) [HTML] [1998-09-27]

3. Explanation of the German delegation's vote The German delegation regrets that additives E 500 (sodium carbonates), E 338 (phosphoric acid), E 339 (sodium phosphates), E 340 (potassium phosphates), E 341 (calcium phosphates), E 343 (magnesium phosphates), E 450 (diphosphates), E 451 (triphosphates) and E 452 (polyphosphates) have been generally authorised for soured-cream butter although there was no technological requirement which justified it.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

3. Erklärung der deutschen Delegation zur Stimmabgabe Die deutsche Delegation bedauert, daß die Stoffe E 500 (Natriumkarbonate), E 338 (Phosphorsäure), E 339 (Natriumphosphate), E 340 (Kaliumphosphate), E 341 (Calziumphosphate), E 343 (Magnesiumphosphate), E 450 (Diphosphate), E 451 (Triphosphate) und E 452 (Polyphosphate) für Sauerrahmbutter allgemein zugelassen werden, obwohl hierfür keine technologische Notwendigkeit besteht.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

http://europa.eu/rapid/press-r (...) [HTML] [1998-09-27]

–Regarding the general authorization of the addition to soured-cream butter of the sodium carbonates and the phosphates listed in Annex IV As already stated in the recitals to Directive 95/2/EC, it is generally accepted that certain foodstuffs should be free of additives.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

http://europa.eu/rapid/press-r (...) [HTML] [1998-03-22]

The German delegation regrets that additives E 500 (sodium carbonates), E 338 (phosphoric acid), E 339 (sodium phosphates), E 340 (potassium phosphates), E 341 (calcium phosphates), E 343 (magnesium phosphates), E 450 (diphosphates), E 451 (triphosphates) and E 452 (polyphosphates) have been generally authorized for soured-cream butter although there was no technological requirement which justified it.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

Die deutsche Delegation bedauert, daß die Stoffe E 500 (Natriumkarbonate), E 338 (Phosphorsäure), E 339 (Natriumphosphate), E 340 (Kaliumphosphate), E 341 (Calziumphosphate), E 343 (Magnesiumphosphate), E 450 (Diphosphate), E 451 (Triphosphate) und E 452 (Polyphosphate) für Sauerrahmbutter allgemein zugelassen werden, obwohl hierfür keine technologische Notwendigkeit besteht.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

http://europa.eu/rapid/press-r (...) [HTML] [1998-03-22]

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