Council Directive of 25 July 1983 on the approximation of the laws of the Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumption (83/417/EEC) (repealed)

ANNEX I U.K. EDIBLE CASEINS

I. NAMES AND DEFINITIONS U.K.

(a)

‘edible acid casein’ means edible casein obtained by precipitation using the technological adjuvants and bacterial cultures listed in Section II (d) which comply with the standards laid down in Section II.

(b)

‘edible rennet casein’ means edible casein obtained by precipitation using the technological adjuvants listed in Section III (d) which comply with the standards laid down in Section III.

II. STANDARDS APPLICABLE TO ‘EDIBLE ACID CASEIN’ U.K.

(a) Essential factors of composition U.K.

1.	Maximum moisture content	10,0 % 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 calculated on the dried extract	2,25 % 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

(b) Contaminants U.K.

Maximum lead content

1 mg/kg

(c) Impurities U.K.

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

(d) Harmless technological adjuvants and bacterial cultures suitable for human consumption U.K.

(i)

• lactic acid (E 270)

• hydrochloric acid

• sulphuric acid

• citric acid (E 330)

• acetic acid (E 260)

• orthophosphoric acid

(ii)

• whey

• bacterial cultures producing lactic acid

(e) Organoleptic characteristics U.K.

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.

III. STANDARDS APPLICABLE TO ‘EDIBLE RENNET CASEIN’ U.K.

(a) Essential factors of composition U.K.

1.	Maximum moisture content	10 % m/m
2.	Minimum milk protein content calculated on the dried extract	84 % by weight
	of which minimum casein content	95 % by weight
3.	Maximum milk fat content calculated on the dried extract	2 % by weight
4.	Minimum ash content (P2O5 included)	7,50 % by weight
5.	Maximum anhydrous lactose content	1 % by weight
6.	Maximum sediment content (burnt particles)	22,5 mg in 25 g

(b) Contaminants U.K.

Maximum lead content

1 mg/kg

(c) Impurities U.K.

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

(d) Harmless technological adjuvants suitable for human consumption U.K.

• [F1 rennet meeting the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes (1) ;

• other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.]

Textual Amendments

F1 Substituted by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (Text with EEA relevance).

(e) Organoleptic characteristics U.K.

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.

ANNEX II U.K. EDIBLE CASEINATES

I. DENOMINATIONS AND DEFINITIONS U.K.

‘edible caseinates’ means caseinates obtained from edible caseins using neutralizing agents of edible quality listed under Section II (d) and complying with the standards set out in Section II.

II. STANDARDS APPLICABLE TO EDIBLE CASEINATES U.K.

(a) Essential factors of composition U.K.

1.	Maximum moisture content	8 % by weight
2.	Minimum content of milk protein casein, calculated on the dried extract	88 % by weight
3.	Maximum content of milk fat, calculated on the dried extract	2,0 % by weight
4.	Maximum anhydrous lactose content	1,0 % by weight
5.	pH value	6,0 to 8,0
6.	Maximum sediment content (burnt particles)	22,5 mg in 25 g

(b) Contaminants U.K.

Maximum lead content

1 mg/kg

(c) Impurities U.K.

Extraneous matter (such as wood or metal particles, hairs or insect fragments)

nil in 25 g

(d) Technological adjuvants of edible quality U.K.

(optlonal neutralizing and buffering agents)

hydroxides	of	sodium potassium calcium ammonium magnesium
carbonates
phosphates
citrates

(e) Characteristics U.K.

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 do not break under slight pressure.
3.	Solubility:	Almost entirely soluble in distilled water, except for the calcium caseinate.

(1)

[F1 OJ L 354, 31.12.2008, p. 7 .]

Textual Amendments

F1 Substituted by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (Text with EEA relevance).