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Rheoliadau Caseinau a Chaseinadau (Cymru) 2016
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Rheoliad 2
ATODLEN 1Safonau sy’n gymwys i gaseinau asid bwytadwy
1. Ffactorau hanfodol o ran cyfansoddiad
| 1 | Uchafswm cynnwys lleithedd | 12% yn ôl y pwysau |
| 2 | Lleiafswm cynnwys protein llaeth a gyfrifir o’r echdyniad sych | 90% yn ôl y pwysau |
| lleiafswm cynnwys casein y protein llaeth | 95% yn ôl y pwysau | |
| 3 | Uchafswm cynnwys braster llaeth | 2% yn ôl y pwysau |
| 4 | Uchafswm asidedd titradiadwy wedi ei fynegi fel ml o hydoddiant sodiwm hydrocsid decinormal fesul g | 0,27 |
| 5 | Uchafswm cynnwys lludw (yn cynnwys P2O5) | 2,5% yn ôl y pwysau |
| 6 | Uchafswm cynnwys lactos anhydrus | 1% yn ôl y pwysau |
| 7 | Uchafswm cynnwys gwaddod (gronynnau wedi llosgi) | 22,5 mg mewn 25 g |
2. Halogyddion
| Uchafswm cynnwys plwm | 0,75 mg/kg |
3. Amhureddau
| Sylweddau estronol (fel gronynnau pren neu fetel, blew neu dameidiau o bryfed) | dim mewn 25 g |
4. Cymhorthion prosesu, meithriniadau bacteriol a chynhwysion awdurdodedig
1.
sidau:
asid lactig
asid hydroclorig
asid sylffwrig
asid citrig
asid asetig
asid orthoffosfforig
2.
meithriniadau bacteriol sy’n creu asid lactig
3.
Maidd
5. Nodweddion organoleptig
| 1. | Arogl | Dim aroglau estron |
| 2. | Ymddangosiad | Lliw yn amrywio o wyn i wyn hufennog; ni chaniateir i’r cynnyrch gynnwys unrhyw lympiau na fyddent yn chwalu o dan bwysau ysgafn. |
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