SCHEDULE 3

Standards applicable to edible caseinates
Regulations 4 and 5
Table 1

Essential 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 2

Contaminants
Maximum lead content | 0.75 mg/kg
Table 3

Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g
Table 4

Food additives
(optional neutralizing and buffering agents)
hydroxydes | of | sodium
carbonates | | potassium
phosphates | | calcium
citrates | | ammonium
| | magnesium
Table 5

Organoleptic 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
Sch. 3 in force at 22.12.2016, see reg. 1(3)