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

Regulation 2

SCHEDULE 1 Standards applicable to edible acid caseins

1. Essential factors of composition

1	Maximum moisture content	12% by weight
2	Minimum milk protein content calculated on the dried extract	90% by weight
	of which minimum casein content	95% by weight
3	Maximum milk fat content	2% by weight
4	Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g	0,27
5	Maximum ash content (P2O5 included)	2.5% by weight
6	Maximum anhydrous lactose content	1% by weight
7	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. Processing aids, bacterial cultures and authorised ingredients

1.	acids: lactic acid hydrochloric acid sulphuric acid citric acid acetic acid orthophosphoric acid
2.	bacterial cultures producing lactic acid
3.	Whey

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.

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.

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.

Regulation 4

SCHEDULE 4 Standards applicable to caseins and caseinates in food

1. Contaminants

Maximum lead content

0,75 mg/kg

2. Impurities

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

nil in 25 g

Regulation 8

SCHEDULE 5 Application and modification of provisions of the Order

Part 1 Modification of Article 9(1)

1.  For Article 9(1) of the Order (improvement notices) substitute—

“(1) If an authorised officer has reasonable grounds for believing that a person is failing to comply with regulation 4, 5 or 6 of the Caseins and Caseinates Regulations (Northern Ireland) 2016, the authorised officer may, by a notice served on that person (in this Order referred to as an “improvement notice”) —

(a) state the officer’s grounds for believing that the person is failing to comply with the relevant provision;

(b) specify the matters which constitute the person’s failure so to comply;

(c) specify the measures which, in the officer’s opinion, the person must take in order to secure compliance; and

(d) require the person to take those measures, or measures that are at least equivalent to them, within such period (not being less than 14 days) as may be specified in the notice.”.

Part 2 Application and modification of other provisions of the Order

Column 1 Provision of the Order	Column 2 Modifications
Article 2 (4) (extended meaning of “sale” etc.)	For “this Order” substitute “the Caseins and Caseinates Regulations (Northern Ireland) 2016”
Article 3 (application to food offered as prizes, etc.)	For “this Order” substitute “the Caseins and Caseinates Regulations (Northern Ireland) 2016”.
Article 4 (presumptions that food intended for human consumption)	For “this Order” substitute “the Caseins and Caseinates Regulations (Northern Ireland) 2016”.
Article 19 (offences due to fault of another person)	For “any of the preceding provisions of this Part” substitute “Article 9(2) as applied by regulation 8(1) and Schedule 5 of the Casein and Caseinates Regulations (Northern Ireland) 2016”
Article 20(1) and (5) (defence of due diligence)	In paragraph (1) for “any of the preceding provisions of this Part” substitute “Article 9(2), as applied by regulation 8(1) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016”.
Article 30(8) (which relates to documentary evidence)	After “this Order,” insert “as applied and modified by regulation 8(2) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016”
Article 34 (obstruction of officers)	In each place occurring in paragraph (1), for “this Order” substitute “the Caseins and Caseinates Regulations (Northern Ireland) 2016”.
Article 36(1) and (2) (punishment of offences)	In paragraph (1), after “Article 34(1)”, insert— “, as applied and modified by regulation 8(2) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016.”. After paragraph (1), insert— “(1A) A person guilty of an offence under Article 9(2), as applied by regulation 8(1) of the Caseins and Caseinates Regulations (Northern Ireland) 2016 shall be liable, on summary conviction, to a fine not exceeding level 5 on the standard scale.”. In paragraph (2)— (a) for “any other offence under this Order”, substitute “an offence under Article 34(2), as applied by regulation 8(2) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016”; and (b) in subparagraph (b), for “the relevant amount”, substitute “the statutory maximum”.
Article 37 (appeals)	For paragraph (1) substitute— “(1) Any person who is aggrieved by a decision of an authorised officer to serve an improvement notice under Article 9(1) as applied and modified by regulation 8(1) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016 may appeal to a court of summary jurisdiction.”.
Article 38 (appeals against improvement notices)	In both paragraphs (1) and (2) insert “as applied and modified by regulation 8(1) and Schedule 5 of the Caseins and Caseinates Regulations (Northern Ireland) 2016” after “improvement notice”.

(1)

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