Regulations 4 and 5
SCHEDULE 1Standards applicable to edible acid caseins
Table 1Essential factors of composition
1. | Maximum moisture content | 12% by weight |
2. | Minimum milk protein content calculated on the dried extract | 90% by weight |
of which minimum casein content | 95% by weight | |
3. | Maximum milk fat content | 2% by weight |
4. | Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g | 0.27 |
5. | Maximum ash content (P2O5 included) | 2.5% by weight |
6. | Maximum anhydrous lactose content | 1% by weight |
7. | Maximum sediment content (burnt particles) | 22.5 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
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. | 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 |
Regulations 4 and 5
SCHEDULE 2Standards applicable to edible rennet caseins
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 |
Regulations 4 and 5
SCHEDULE 3Standards applicable to edible caseinates
Table 1Essential 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 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 4Food additives
(optional neutralizing and buffering agents)
hydroxydes | of | sodium |
---|---|---|
carbonates | potassium | |
phosphates | calcium | |
citrates | ammonium | |
magnesium |
Table 5Organoleptic 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 |
Regulation 8
SCHEDULE 4Modification of provisions of the Act
Provision of the Act | Modifications |
---|---|
Section 3 (presumptions that food intended for human consumption) | In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 20 (offences due to fault of another person) | For “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 21(2) (defence of due diligence) | In subsection (1), for “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 22 (defence of publication in the course of business) | For “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 29 (procurement of samples) | In paragraph (b)(ii), after “under section 32 below” insert “including under section 32 as applied and modified by regulation 8 and schedule 4 of the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 30 (evidence of certificates given by a food analyst or examiner) | In subsection (8), for “this Act” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 32 (powers of entry) | In subsection (1), for paragraphs (a) to (c) substitute— |
“(a)to enter any premises within the authority’s area for the purpose of ascertaining whether there has been any contravention of the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016; (b)to enter any business premises, whether within or outside the authority’s area, for the purpose of ascertaining whether there is on the premises any evidence of any contravention of such a requirement; and (c)when exercising a power of entry under this section, to exercise the associated powers in subsections (5) and (6) relating to records.”. | |
Section 33 (obstruction etc. of officers) | In subsection (1), for “this Act” (in each place where it occurs) substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 35(1) (punishment of offences) | After “section 33(1) above” insert “as applied and modified by regulation 8 and schedule 4 of the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016,”. |
Section 36 (offences by bodies corporate) | In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 36A(3) (offences by Scottish partnerships) | For “this Act” substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016”. |
Section 44 (protection of officers acting in good faith) | For “this Act”— |
(a) where it first appears substitute “the Caseins and Caseinates (Scotland) (No. 2) Regulations 2016 (“the 2016 Regulations”)”; and | |
(b) on each other occasion it appears substitute “the 2016 Regulations”. |
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).
Section 21(2) was amended by S.I. 2004/3279.
Section 36A was inserted by the Food Standards Act 1999, schedule 5, paragraph 16.