| 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. |