The Caseins and Caseinates Regulations (Northern Ireland) 2016 No. 415

Regulation 2

SCHEDULE 2 Standards applicable to edible caseinates

1. Essential factors of composition

1	Maximum moisture content	8% by weight
2	Minimum milk protein content calculated on the dried extract	88% by weight
	of which minimum casein content	95% by weight
3	Maximum milk fat content	2% by weight
4	Maximum anhydrous lactose content	1% by weight
5	pH value	6,0 to 8,0
6	Maximum sediment content (burnt particles)	22.5 mg in 25 g

2. Contaminants

Maximum lead content

0,75 mg/kg

3. Impurities

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

4. Food additives

(optional neutralising and buffering agents)

hydroxydes	of	Sodium
carbonates		Potassium
phosphates		Calcium
citrates		Ammonium
		Magnesium

5. Characteristics

1.	Odour	Very slight foreign flavours and odours
2.	Appearance	Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
3.	Solubility	Almost entirely soluble in distilled water, except for calcium caseinate.