SCHEDULE 2Standards applicable to edible rennet caseins

Regulations 4 and 5

Table 1Essential 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

Table 2Contaminants

Maximum lead content

0.75 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

— rennet meeting the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/9712;

— other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.

Table 5Organoleptic 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