Regulations 4 and 5
SCHEDULE 2Standards applicable to edible rennet caseins
This schedule has no associated Policy Notes
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 258/97(1); — 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 |
(1)
OJ No L 354, 31.12.2008, p.7, last amended by Commission Regulation (EU) No 1056/2012 (OJ L 313, 13.11.2012, p.9).