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The Caseins and Caseinates Regulations (Northern Ireland) 2016

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Regulation 2

SCHEDULE 3Standards applicable to edible rennet caseins

This schedule has no associated Explanatory Memorandum

1. Essential factors of composition

1Maximum moisture content12% by weight
2Minimum milk protein content calculated on the dried extract84% by weight
of which minimum casein content95% by weight
3Maximum milk fat content2% by weight
4Maximum ash content (P2O5 included)7,5% by weight
5Maximum anhydrous lactose content1% by weight
6Maximum sediment content (burnt particles)15 mg in 25 g

2. Contaminants

Maximum lead content0,75 mg/kg

3. Impurities

Extraneous matter (such as wood or metal particles, hairs or insect fragments)nil in 25 g

4. Processing aids

— rennet meeting the requirements of Regulation (EC) No 1332/2008(1);
— other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.

5. Organoleptic characteristics

1.OdourNo foreign odours
2.AppearanceColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
(1)

OJ No L 354, 3.12.2008, p 7, last amended by Commission Regulation (EU) No 1056/2012 of 12 November 2012

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