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Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumption (83/417/EEC) (repealed)

1. Introductory Text

2. Article 1. . . . . . . . . . ....

3. Article 2. . . . . . . . . . ....

4. Article 3. . . . . . . . . . ....

5. Article 4. . . . . . . . . . ....

6. Article 5. . . . . . . . . . ....

7. Article 6. . . . . . . . . . ....

8. Article 7. . . . . . . . . . ....

9. Article 8. . . . . . . . . . ....

10. Article 9. . . . . . . . . . ....

11. Article 10. . . . . . . . . . ....

12. Article 11. . . . . . . . . . ....

13. Article 12. . . . . . . . . . ....

14. Article 13. . . . . . . . . . ....

15. 1. ANNEX I

       EDIBLE CASEINS

       1. I. NAMES AND DEFINITIONS

       2. II. STANDARDS APPLICABLE TO ‘EDIBLE ACID CASEIN’

          1. (a) Essential factors of composition

          2. (b) Contaminants

          3. (c) Impurities

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

          5. (e) Organoleptic characteristics

       3. III. STANDARDS APPLICABLE TO ‘EDIBLE RENNET CASEIN’

          1. (a) Essential factors of composition

          2. (b) Contaminants

          3. (c) Impurities

          4. (d) Harmless technological adjuvants suitable for human consumption

          5. (e) Organoleptic characteristics

    2. ANNEX II

       EDIBLE CASEINATES

       1. I. DENOMINATIONS AND DEFINITIONS

       2. II. STANDARDS APPLICABLE TO EDIBLE CASEINATES

          1. (a) Essential factors of composition

          2. (b) Contaminants

          3. (c) Impurities

          4. (d) Technological adjuvants of edible quality

          5. (e) Characteristics