The Caseins and Caseinates Regulations (Northern Ireland) 2016

Regulation 2

SCHEDULE 3 Standards applicable to edible rennet caseins

1. Essential factors of composition

1	Maximum moisture content	12% by weight
2	Minimum milk protein content calculated on the dried extract	84% by weight
	of which minimum casein content	95% by weight
3	Maximum milk fat content	2% by weight
4	Maximum ash content (P2O5 included)	7,5% by weight
5	Maximum anhydrous lactose content	1% by weight
6	Maximum sediment content (burnt particles)	15 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. 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.	Odour	No foreign 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.

(1)

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