Regulation 2
SCHEDULE 3Standards applicable to edible rennet caseins
1. Essential 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 |
2. Contaminants
Maximum lead content | 0,75 mg/kg |
3. Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
4. Processing aids
rennet meeting the requirements of Regulation (EC) No 1332/2008(1);
other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.
5. Organoleptic 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, 3.12.2008, p 7, last amended by Commission Regulation (EU) No 1056/2012 of 12 November 2012.