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Regulations 4 and 5
1. Essential 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 |
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, 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 |
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. |