SCHEDULENEW PART III OF THE SCHEDULE TO THE CASEINS AND CASEINATES REGULATIONS 1985

PART IIIstandards

(All percentages are by weight)

Edible acid casein

(a) Essential factors of composition

1

Moisture content of not more than 10% determined by method 1.

2

Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.

3

Milk fat content, calculated on the dried extract, of not more than 2.25%.

4

Titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g, of not more than 0.27 determined by method 3.

5

Ash content (including P2O5) of not more than 2.5% determined by method 4.

6

Anhydrous lactose content of not more than 1%.

7

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.

(b) Contaminants

Lead content of not more than 1 mg per kg.

(c) Impurities

No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.

(d) Organoleptic characteristics

1

Odours: 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.

Edible rennet casein

(a) Essential factors of composition

1

Moisture content of not more than 10% determined by method 1.

2

Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.

3

Milk fat content, calculated on the dried extract, of not more than 2%.

4

Ash content (including P2O5) of not less than 7.5% determined by method 5.

5

Anhydrous lactose content of not more than 1%.

6

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.

(b) Contaminants

Lead content of not more than 1 mg per kg.

(c) Impurities

No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.

(d) 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.

Edible caseinates

(a) Essential factors of composition

1

Moisture content of not more than 8% determined by method 1.

2

Milk protein casein content, calculated on the dried extract, of not less than 88% determined by method 2.

3

Milk fat content, calculated on the dried extract, of not more than 2%.

4

Anhydrous lactose content of not more than 1%.

5

pH value of 6.0 to 8.0 determined by method 6.

6

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.

(b) Contaminants

Lead content of not more than 1 mg per kg.

(c) Impurities

1

No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.

(d) Characteristics

1

Odour: No more than 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 the calcium caseinate.