S.L. 449.40 чл. 2exceed 5% by milk, from products. fat. and less than (c) (d) 3. (a) (b) (c) of by (d) be in 4. (a) (b) *OJ L 139, †OJ L 404, obtained from than 99.0% m/ molecule of (EC) No 1332/ 16 December (EC) No 1333/ 16 December in the First in point (1)(b) milk solids, market, this qualified by semi-skimmed wi

Totally dehydrated milk This means the solid product, where the water content does not weight of the finished product, obtained by the removal of water from wholly or partly skimmed milk, from cream or from a mixture of these

(a) Dried high-fat milk or high-fat milk powder Dehydrated milk containing, by weight, not less than 42%

(b) Dried whole milk or whole milk powder Dehydrated milk containing, by weight, not less than 26% 42% fat. Dried partly skimmed milk or partly skimmed-milk powder Dehydrated milk with a fat content of more than 1,5% and less than 26% by weight. Dried skimmed milk or skimmed-milk powder Dehydrated milk containing, by weight, not more than 1,5% fat. Treatments

An additional quantity of lactose not greater than 0,03% by weight of the finished product is authorised for the manufacture of the products defined in 1(e) to (g). Without prejudice to 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(*), the preservation of the products referred to in paragraphs 1 and 2 shall be achieved: - by heat-treatment (sterilisation, UHT, etc.), for the products referred to in 1(a) to (d), - by the addition of sucrose, for the products referred to in 1(e) to (g), - by dehydration, for the products referred to in 2. Without prejudice to the compositional requirements of points 1 and 2 this Schedule the protein content of milk may be adjusted to a minimum content of 34% by weight (expressed on fat free dry matter), the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. Reduction of the lactose content by conversion to glucose and galactose. Modifications in the composition of milk as a result of this treatment shall permitted only if they are clearly indicated on the packaging of the product so that they can be easily visible and legible. Such indication is without prejudice to the obligation regarding nutrition labelling in Regulation (EU) No 1169/2011. The Food Safety and Security Authority may limit or prohibit modifications to the composition of milk referred to this paragraph. Authorised additions and raw materials Vitamins and minerals in accordance with Regulation (EC) No 1925/ 2006 of the European Parliament and of the Council of 20 of December 2006, on the addition of vitamins and minerals and of certain other † substances to foods ( ). Authorised raw materials for protein adjustment purposes referred to in point 3(c) shall be as follows:

(i) Milk retentate Milk retentate is the product obtained by concentrating milk protein by ultra filtration of milk, partly skimmed milk, or skimmed milk;

(ii) Milk permeate Milk permeate is the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, or skimmed milk by

30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22. 30.12.2006, p. 26. ultra filtration; and

(iii) Lactose Lactose is a natural constituent of milk normally whey with an anhydrous lactose content of not less m on a dry basis. It may be anhydrous or contain one water of crystallisation or be a mixture of both forms.

(c) Authorised food enzymes in accordance with Regulation 2008 of the European Parliament and of the Council of 2008 on food enzymes.

(d) Authorised food additives in accordance with Regulation 2008 of the European Parliament and of the Council of 2008 on food additives.

Amended by: SECOND SCHEDULE L.N. 74 of 2026. Particular designations for certain products listed Schedule

(a) The English term "evaporated milk" means the product defined of the First Schedule containing, by weight, at least 7.5% fat and 25% total provided, however, that, in the case of products intended for the Maltese term may also be used as a synonym for ‘unsweetened condensed milk’, suitable designations referring to its reduced fat content, where appropriate.

(b) The English terms ‘semi-skimmed milk powder’ or ‘dried milk’ mean the product defined in point (2)(c) of the First Schedule content of between 14% and 16%.