xmlns:atom="http://www.w3.org/2005/Atom"

  1. Introductory Text

  2. 1.Citation, commencement and extent

  3. 2.Interpretation

  4. 3.Scope

  5. 4.Restriction on the marketing and use of edible acid caseins, edible rennet caseins and edible caseinates

  6. 5.Labelling of edible acid caseins, edible rennet caseins and edible caseinates

  7. 6.Enforcement

  8. 7.Offences and penalties

  9. 8.Application of provisions of the Act

  10. 9.Revocations

  11. Signature

    1. SCHEDULE 1

      Standards applicable to edible acid caseins

      1. 1.Essential factors of composition 1 Maximum moisture content 12% by...

      2. 2.Contaminants Maximum lead content 0,75 mg/kg

      3. 3.Impurities Extraneous matter (such as wood or metal particles, hairs...

      4. 4.Processing aids, bacterial cultures and authorised ingredients 1. acids: —...

      5. 5.Organoleptic characteristics 1. Odour No foreign odours 2. Appearance Colour...

    2. SCHEDULE 2

      Standards applicable to edible rennet caseins

      1. 1.Essential factors of composition 1. Maximum moisture content 12% by...

      2. 2.Contaminants Maximum lead content 0,75 mg/kg

      3. 3.Impurities Extraneous matter (such as wood or metal particles, hairs...

      4. 4.Processing aids, bacterial cultures and authorised ingredients — rennet meeting...

      5. 5.Organoleptic characteristics 1. Odour No foreign odours 2. Appearance Colour...

    3. SCHEDULE 3

      Standards applicable to edible caseinates

      1. 1.Essential factors of composition 1 Maximum moisture content 8% by...

      2. 2.Contaminants Maximum lead content 0,75 mg/kg

      3. 3.Impurities Extraneous matter (such as wood or metal particles, hairs...

      4. 4.Food additives (optional neutralizing and buffering agents) hydroxydes of sodium...

      5. 5.Organoleptic characteristics 1. Odour Very slight foreign flavours and odours...

    4. SCHEDULE 4

      Modification of provisions of the Act

  13. Explanatory Note