6 Amendments of Sandra KALNIETE related to 2011/0281(COD)
Amendment 2183 #
Proposal for a regulation
Annex II – Part IV – point 2
Annex II – Part IV – point 2
2. ‘adult bovine animals’ means bovine animals aged 812 months or more.
Amendment 2210 #
Proposal for a regulation
Annex VI – Part III – paragraph 2 – point a – point xiv a (new)
Annex VI – Part III – paragraph 2 – point a – point xiv a (new)
(xiv a) curd;
Amendment 2211 #
Proposal for a regulation
Annex VI – Part III – paragraph 2 – point a – point xiv b (new)
Annex VI – Part III – paragraph 2 – point a – point xiv b (new)
(xiv b) sour cream;
Amendment 2212 #
Proposal for a regulation
Annex VI – Part III – paragraph 2 – point a – point xiv c (new)
Annex VI – Part III – paragraph 2 – point a – point xiv c (new)
(xiv c) rjaženka (specific Latvian product name);
Amendment 2213 #
Proposal for a regulation
Annex VI – Part III – paragraph 2 – point a – point xiv d (new)
Annex VI – Part III – paragraph 2 – point a – point xiv d (new)
(xiv d) rūgušpiens (specific Latvian product name).
Amendment 2216 #
Proposal for a regulation
Annex VI – Part VI – Table – Part A
Annex VI – Part VI – Table – Part A
Fat group Sales description Product categories Additional description of the category with an Definitions indication of the % fat content by weight A. Milk fats 1. Butter The product with a milk-fat content of not less than 80 % but less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %. Products in the form of a solid, 2. Three-quarter fat butter (*)Butter of X % fat The product with a milk-fat content of not less malleable emulsion, principally of the than 6039 % but not moreless than 6280 %. water-in-oil type, derived exclusively from milk and/or certain milk products, for which the fat is the essential constituent of value. However, other substances necessary 3. Half fat butter (**) The product with a milk-fat content of not less for their manufacture may be added, than 39 % but not more than 41 %. for their manufacture may be added, provided those substances are not used for the purpose of replacing, either in whole or in part, any milk constituents 4 3. Dairy spread X % The product with the following milk-fat contents: - less than 39 %, - more than 41 % buta milk-fat content of less than 60 %, - more than 62 % but less than 8039 %.