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| Definition |
This card can be used for sampling of butter, butter oil and butterfat and other paste-like dairy products such as ghee. Butter is a dairy product made by churning fresh or fermented cream or milk. Butterfat or milkfat is the fatty portion of milk.
For other dairy products see specific cards for ‘Cheese’ and ‘Dairy produce’.
For products in individual packs see specific card for ‘Retail packages’. |
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| Recommended minimum quantity for each sample |
0.5 kg |
| EN/ISO standards and regulations specific to butter and butterfat |
- EN ISO 707 Milk and milk products — Guidance on sampling.
- Commission Regulation (EC) No 2535/2001, Article 40 and Annex IV (for butter of New Zealand origin).
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Legislation (technical standards or specifications): please refer to your national legislation and national guidelines regarding sampling.
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| Suggested sampling tool depending on the method used |
- Pipette-type sampler (L03-01)
- Piston-tube sampler (L05-01)
- Hand drill sampler (Trier or corer) (E02-01)
- Razor wire.
- Stainless steel spatula.
- General tools: knife, stainless steel axe, ladle, etc.
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| Containers to be used for the sampling |
- Plastic bags, different designs and sizes (P00)
- Plastic bottles, wide mouth opening, size 500-1 000 ml (P03, P04),
preferably not transparent.
- Aluminium foil to protect the sample from light.
- Cling or plastic wrap to prevent moisture loss.
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| Safety precautions and risk assessment |
Please refer to your national legislation and guidelines on health and safety.
- Under normal conditions foodstuffs do not present particular health hazards.
- Pay attention to any safety labels.
- Wear protective gloves and safety shoes.
- Wear a disposable gown and a safety helmet or ear protectors (when necessary).
- Do not eat, drink or smoke during sampling.
- You should wear clean clothing to minimise the risk of accidentally contaminating the sample. Always take hygienic measures to avoid contamination. You should wash your hands prior to sampling.
- You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
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| Type of consignment |
Description |
| Consignments for customs clearance |
The aggregate sample consists of an appropriate number of incremental samples. One sample is usually taken as representing the goods covered by the same customs declaration. |
| Consignments for CAP (export refunds) |
The aggregate sample consists of an appropriate number of incremental samples. The minimum number of incremental samples is described below. If the consignment consists of goods originating from one production line (the lot number is identical) a reduced number of samples may be taken. |
| Solid and paste-like products packed in cartons or liquid products packed in cans |
One or more aggregate sample(s): from incremental samples taken by random selection or systematically according to the package weight. More aggregate samples may be created from containers containing different products or lots. |
| Butter of New Zealand origin |
This butter has to be sampled in accordance with Commission Regulation (EC) No 2535/2001, Article 40 and Annex IV. |
| Frozen blocks |
It is not possible to draw samples from frozen blocks of butter or fat. You should take whole blocks as samples for the laboratory, allowing them to thaw slowly at a temperature of no more than 5 °C. |
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| Sampling procedure |
General comments:
- It is always preferable to take complete packages of butter and butterfat as samples and drilling or other sampling is not recommended. If it is not realistic to take whole packages, use an appropriate tool to separate in pieces.
- The critical parameter for the analysis is the moisture content. If it is not possible to take whole unopened packages, you must take every possible precaution to prevent a change in the moisture content by either condensation or evaporation. Samples should be immediately wrapped in cling-film and double-bagged before being sealed. In the laboratory a representative sample is taken in accordance with EN ISO 707.
- For more information refer to the ISO Standards and EU Regulations in force.
Cartons containing packages below 25 grams:
- You should take two packs each from a minimum of 10 different cartons. When lot numbers are printed on the package, you should choose as many different lot numbers as possible.
- Prepare the two final samples by putting together a package from each carton.
Cartons containing packages or cans equal to or below 2 kg:
- You should draw two packages or cans from a minimum of three different cartons. When lot numbers are printed on the package, you should choose as many different lot numbers as possible.
- Prepare the two final samples by putting one package of butter from each carton in a plastic bag.
Packages or tins with a content of more than 2 kg:
- You should choose three packages to make a representative sample. When lot numbers are printed on the packing choose as many different lot numbers as possible.
- Where it is impractical to take full packages as samples please consult your laboratory.
Packages or tins with a content of more than 2 kg:
- You should choose three packages to make a representative sample. When lot numbers are printed on the packing choose as many different lot numbers as possible.
- Where it is impractical to take full packages as samples please consult your laboratory.
Cartons or tins with a content of 25 kg or more:
- You should choose if possible the same sampling procedure as used for cartons or tins of more than 2 kg. When lot numbers are displayed on the package, choose from as many different lot numbers as possible.
- Cut off with a knife a cube of 2 kg of butter of each package and put this in cling-film and in a double plastic bag which can be sealed.
- Report to the customs laboratory the method used to take the sample. In the laboratory two representative final samples are prepared from this sample in accordance with EN ISO 707.
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| Sampling form |
- Fill in the sample form. One copy should be attached to the samples and one copy should be kept for the record.
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| Transport |
- Protect the samples against light and air contact (desiccation).
- Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
- The samples must be transported in a refrigerator.
- Frozen products should preferably be transported in a freezer. Alternatively they can be transported in a refrigerator. Take care that the samples do not thaw during transport. The cooling chain must be maintained and should be recorded.
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| Storage |
- Protect the samples against light and air contact (desiccation).
- Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
- The samples must be stored at a cool temperature, preferably at 1 to 5 °C; see for details EN ISO 707. The cooling chain must be maintained and preferably be recorded.
- Freeze for long-term storage where ongoing action may apply.
- Frozen products must be stored in a freezer. The cooling chain must be maintained and should be recorded.
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