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The Caseins and Caseinates (Scotland) (No. 2) Regulations 2016

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Regulations 4 and 5

SCHEDULE 1Standards applicable to edible acid caseins

This schedule has no associated Policy Notes

Table 1Essential factors of composition

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

Table 2Contaminants

Maximum lead content0.75 mg/kg

Table 3Impurities

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

Table 4Processing 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

Table 5Organoleptic 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

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