Edible acid casein | (a) Essential factors of composition |
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| 1Moisture content of not more than 10% determined by method 1.
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| 2Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.
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| 3Milk fat content, calculated on the dried extract, of not more than 2.25%.
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| 4Titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g, of not more than 0.27 determined by method 3.
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| 5Ash content (including P2O5) of not more than 2.5% determined by method 4.
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| 6Anhydrous lactose content of not more than 1%.
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| 7Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
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| (b) Contaminants |
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| Lead content of not more than 1 mg per kg. |
| (c) Impurities |
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| No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g. |
| (d) Organoleptic characteristics |
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| 1Odours: No foreign odours.
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| 2Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
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Edible rennet casein | (a) Essential factors of composition |
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| 1Moisture content of not more than 10% determined by method 1.
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| 2Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.
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| 3Milk fat content, calculated on the dried extract, of not more than 2%.
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| 4Ash content (including P2O5) of not less than 7.5% determined by method 5.
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| 5Anhydrous lactose content of not more than 1%.
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| 6Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
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| (b) Contaminants |
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| Lead content of not more than 1 mg per kg. |
| (c) Impurities |
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| No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g. |
| (d) Organoleptic characteristics |
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| 1Odour: No foreign odours.
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| 2.Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure. |
Edible caseinates | (a) Essential factors of composition |
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| 1Moisture content of not more than 8% determined by method 1.
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| 2Milk protein casein content, calculated on the dried extract, of not less than 88% determined by method 2.
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| 3Milk fat content, calculated on the dried extract, of not more than 2%.
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| 4Anhydrous lactose content of not more than 1%.
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| 5pH value of 6.0 to 8.0 determined by method 6.
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| 6Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
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| (b) Contaminants |
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| Lead content of not more than 1 mg per kg. |
| (c) Impurities |
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| 1No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
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| (d) Characteristics |
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| 1Odour: No more than very slight foreign flavours and odours.
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| 2Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
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| 3Solubility: Almost entirely soluble in distilled water, except for the calcium caseinate.
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