Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa:

used in the description of spirituous beverages not containing milk or other milk products or milk or milk product imitations (for example, crème de cassis, crème de framboise, crème de banane, crème de cacao, crème de menthe, etc.)

used in the description of a soup not containing milk or other milk products or milk or milk product imitations (for example, crème de volailles, crème de légumes, crème de tomates, crème d’asperges, crème de bolets, etc.)

Crème de pruneaux, crème de marron (cream of other stone fruits)

2. Where tracers are added to butter or cream, or butter or cream are incorporated into final products or, where applicable, into intermediate products, in a Member State other than the country of manufacture, such butter or cream shall be accompanied by a certificate issued by the competent authority of the Member State stating that the terms of Article 5 have been complied with.

2. If the manufacture of concentrated butter as referred to in Article 5(1)(b), with or without the addition of tracers, or the processing of intervention butter into concentrated butter in accordance with Article 7, or the addition of tracers to butter or cream, as the case may be, takes place in an establishment other than that where it is incorporated into final products or, where applicable, into intermediate products as referred to in Article 10, then the concentrated butter, intervention butter, butter or cream shall be put up in sealed packages, weighing not less than 10 kilograms net for concentrated butter or butter, without pre ...[+++]judice to any subpackaging, and not less than 25 kilograms net for cream.