Commission Regulation (EEC) No 2921/90Show full title

ANNEX IV U.K. CONTROL

(a) Method of analysis U.K.

For the purpose of applying this Regulation, the reference methods set out in the first Commission Directive 85/503/EEC of 25 October 1985 on methods of analysis for edible caseins and caseinates as listed below are binding:

1.

determination of moisture content (expressed as water),

2.

determination of protein content (proteins),

3.

determination of titratable acidity (free acidity),

4.

determination of ash (including P₂O₅).

(b) Definitions U.K.

1. Fat content U.K.

‘Fat content’ means the quantity of total substance obtained by the Schmid-Bondzjnski-Ratzlaff method or the Röse-Gottlieb method, expressed as a percentage weight.

2. Milk protein content other than casein U.K.

‘Milk protein content other than casein’ means the content determined by measuring the -SH and -S-S- groups linked with proteins, the reference values being 0,25 % and 3 % respectively for pure casein and whey protein.

3. Lactose content U.K.

‘Lactose content’ means the content determined by colour reaction with a solution of sulphuric phenol after breakdown of the product in a medium of sodium bicarbonate and after separation of the whey by precipitation of the protein in an acid medium.

4. Total bacterial count U.K.

‘Total bacterial count’ means the content determined by counting the colonies developed on a culture medium after incubation for 72 hours at a temperature of 30 °C.

5. Coliforms U.K.

‘Absence of coliforms’ in 0,1 grams of the product means the negative reaction obtained on a culture medium after incubation for 24 hours at a temperature of 30 °C.

6. Thermophilic bacterial count U.K.

‘Thermophilic bacterial count’ means the content determined by counting the colonies developed on a culture medium after incubation for 48 hours at a temperature of 55 °C.

(c) Sampling U.K.

Samples shall be taken in accordance with the procedure laid down in International Standard ISO 707; however, Member States may use another method of sampling provided that it complies with the principles of the abovementioned standard.