Lithuania proposes to amend regulations on the quality of cream and cream products

29 - Jul - 2024 QQISB

Lithuania proposes to amend regulations on the quality of cream and cream products


On 29 April 024, the Lithuanian Ministry of Agriculture published draft Regulation No. 24-7598, which proposes to amend Decree No. 3D-225 of 2005 on the quality of cream and cream products, with a feedback period until 14 May 2024, for comments. Key elements include:

  (1) Cream and cream products, including cream, restored cream, fermented cream, etc., applicable for direct consumption and further processing of other food products, and provides definitions;

  (2) Raw materials used for the manufacture of cream and cream products shall comply with the requirements of regulatory standards and have food safety and quality approval documents, of which milk shall comply with the requirements of regulations such as (EU) 853/2004, and butter, dehydrated milk and water used in the production of regenerated or restored cream shall comply with the requirements of (EU) 1308/2013, Lithuanian Order of the Ministry of Agriculture No. 3D-138, and Lithuanian Hygienic Norms, respectively HN24:2003 respectively;

  (3) Other dairy products and/or other ingredients, as well as additional substances as required, may be added to a cream product for the purpose of replacing, in whole or in part, substances other than milk ingredients, depending on the type of product, e.g. products made from milk or whey containing at least 35% by weight of any type of milk protein may be used as a thickener or stabiliser up to a maximum limit of use of 20 g/kg, and depending on whether or not other thickeners or stabilisers are used;

  (4) In addition to the General Mandatory Standard for Food Labelling, the labels of the relevant products shall comply with additional provisions, such as sour cream and its products shall be labelled with the strain of fermentation, cream and cream products produced from recovered milk shall be labelled with ‘Recovered Cream’, the method of heat treatment used shall be labelled, and the fat content shall be labelled in terms of percentage by mass.

  For more details, see: https://e-seimas.lrs.lt/portal/legalAct/lt/TAP/7e55434005f811ef8e4be9fad87afa59

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