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

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 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

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

— 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.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
(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).