Regulation on the minimum quality of "raw butter I type" and on the implementation of Council Regulations (EC) and Commission Regulations (EC) laying down standards for spreadable fats.

This Regulation defines the minimum quality of "raw type I butter" to be implemented, in relation to the European Union legislation and related deriving standards that are also here adopted, as listed in article 1.
A "Type I crude butter" is designated as product that meets the following minimum quality conditions: it has to be made from pasteurized cream or pasteurized fermented cream; it has to have a characteristic odor, taste and color; it has to contain at least 82% of milk fat; it cannot contain more than 16% of total water quantity.
The Inspectorate of the Republic of Slovenia for Agriculture, Forestry and Food shall supervise the fulfillment of the minimum quality requirements of this Regulation (article 3).