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The Caseins and Caseinates (Scotland) Regulations 2016

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Regulations 4 and 5

SCHEDULE 1Standards applicable to edible acid caseins

1.  Essential factors of composition

1Maximum moisture content12% by weight
2Minimum milk protein content calculated on the dried extract90% by weight
of which minimum casein content95% by weight
3Maximum milk fat content2% by weight
4Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g0,27
5Maximum ash content (P2O5 included)2.5% by weight
6Maximum anhydrous lactose content1% by weight
7Maximum sediment content (burnt particles)22.5 mg in 25 g

2.  Contaminants

Maximum lead content0,75 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.OdourNo foreign odours
2.AppearanceColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

Regulations 4 and 5

SCHEDULE 2Standards applicable to edible rennet caseins

1.  Essential factors of composition

1.Maximum moisture content12% by weight
2.Minimum milk protein content calculated on the dried extract84% by weight
of which minimum casein content95% by weight
3.Maximum milk fat content2% by weight
4.Maximum ash content (P2O5 included)7,5% by weight
5.Maximum anhydrous lactose content1% by weight
6.Maximum sediment content (burnt particles)15 mg in 25 g

2.  Contaminants

Maximum lead content0,75 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.OdourNo foreign odours
2.AppearanceColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

Regulations 4 and 5

SCHEDULE 3Standards applicable to edible caseinates

1.  Essential factors of composition

1Maximum moisture content8% by weight
2Minimum milk protein content calculated on the dried extract88% by weight
of which minimum casein content95% by weight
3Maximum milk fat content2% by weight
4Maximum anhydrous lactose content1% by weight
5pH value6,0 to 8,0
6Maximum sediment content (burnt particles)22.5 mg in 25 g

2.  Contaminants

Maximum lead content0,75 mg/kg

3.  Impurities

Extraneous matter (such as wood or metal particles, hairs or insect fragments)nil in 25 g

4.  Food additives

(optional neutralizing and buffering agents)

hydroxydesofsodium
carbonatespotassium
phosphatescalcium
citratesammonium
magnesium

5.  Organoleptic characteristics

1.OdourVery slight foreign flavours and odours
2.AppearanceColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
3.SolubilityAlmost entirely soluble in distilled water, except for calcium caseinate.

Regulation 8

SCHEDULE 4Modification of provisions of the Act

Provision of the ActModifications
Section 3 (presumptions that food intended for human consumption)In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 20 (offences due to fault of another person)For “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 21(2) (defence of due diligence)In subsection (1), for “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 22 (defence of publication in the course of business)In subsection (1), for “any of the preceding provisions of this Part” substitute “any provision of the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 29 (procurement of samples)In paragraph (b)(ii), after “under section 32 below” insert “including under section 32 as applied and modified by regulation 9 and the schedule of the Caseins and Caseinates Groups (Scotland) Regulations 2016”.
Section 30(8) (evidence of certificates given by a food analyst or examiner)For “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 32 (powers of entry)In subsection (1), for paragraphs (a) to (c) substitute “(a) to enter any premises within the authority’s area for the purpose of ascertaining whether there has been any contravention of a specified EU requirement (as defined in regulation 9 of the Caseins and Caseinates (Scotland) Regulations 2016); (b) to enter any business premises, whether within or outside the authority’s area, for the purpose of ascertaining whether there is on the premises any evidence of any contravention of such a requirement; and (c) when exercising a power of entry under this section, to exercise the associated powers in sub-sections (5) and (6) relating to records.”.
Section 33 (obstruction etc. of officers)In subsection (1), for “this Act” (in each place where it occurs) substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 35(1) (punishment of offences)After “section 33(1) above” insert “as applied and modified by regulation 9 and the schedule of the Caseins and Caseinates (Scotland) Regulations 2016,”.
Section 36 (offences by bodies corporate)In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 36A(3) (offences by Scottish partnerships)For “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 44 (protection of officers acting in good faith)

For “this Act”—

(a) where it first appears substitute “the Caseins and Caseinates (Scotland) Regulations 2016 (“the 2016 Regulations”)”; and

(b) on each other occasion it appears substitute “the 2016 Regulations”.

(1)

OJ No L 354, 31.12.2008, p.7, last amended by Commission Regulation (EU) No 1056/2012 of 12th November 2012.

(2)

Section 21(2) was amended by S.I. 2004/3279.

(3)

Section 36A was inserted by the Food Standards Act 1999, schedule 5, paragraph 16.

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