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 |