Regulations 4 and 5
SCHEDULE 2Standards applicable to edible rennet caseins
This schedule has no associated Policy Notes
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, bacterial cultures and authorised ingredients
— 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, 31.12.2008, p.7, last amended by Commission Regulation (EU) No 1056/2012 of 12th November 2012.