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 |