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

Regulations 4 and 5

SCHEDULE 3 Standards applicable to edible caseinates

Table 1 Essential factors of composition

1.	Maximum moisture content	8% by weight
2.	Minimum milk protein content calculated on the dried extract	88% by weight
	of which minimum casein content	95% by weight
3.	Maximum milk fat content	2% by weight
4.	Maximum anhydrous lactose content	1% by weight
5.	pH value	6.0 to 8.0
6.	Maximum sediment content (burnt particles)	22.5 mg in 25 g

Table 2 Contaminants

Maximum lead content

0.75 mg/kg

Table 3 Impurities

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

Table 4 Food additives

(optional neutralizing and buffering agents)

hydroxydes	of	sodium
carbonates		potassium
phosphates		calcium
citrates		ammonium
		magnesium

Table 5 Organoleptic characteristics

1.	Odour	Very slight foreign flavours and 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
3.	Solubility	Almost entirely soluble in distilled water, except for calcium caseinate