- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
Directive (EU) 2015/2203 of the European Parliament and of the CouncilDangos y teitl llawn
Directive (EU) 2015/2203 of the European Parliament and of the Council of 25 November 2015 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption and repealing Council Directive 83/417/EEC
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- Cyfarwyddebau yn deillio o’r UE
- 2015 No. 2203
- Annexes only
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ANNEX I EDIBLE CASEINS
I.STANDARDS APPLICABLE TO EDIBLE ACID CASEINS
(a)Essential factors of composition
| 1. | Maximum moisture content | 12 % 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 | 2 % 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
| Maximum lead content | 0,75 mg/kg |
(c)Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d)Processing aids, bacterial cultures and authorised ingredients
1.
acids:
lactic acid
hydrochloric acid
sulphuric acid
citric acid
acetic acid
orthophosphoric acid
2.
bacterial cultures producing lactic acid
3.
Whey
(e)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.
II.STANDARDS APPLICABLE TO EDIBLE RENNET CASEINS
(a)Essential factors of composition
| 1. | Maximum moisture content | 12 % by weight |
| 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 | 2 % by weight |
| 4. | Minimum ash content (P2O5 included) | 7,5 % by weight |
| 5. | Maximum anhydrous lactose content | 1 % by weight |
| 6. | Maximum sediment content (burnt particles) | 15 mg in 25 g |
(b)Contaminants
| Maximum lead content | 0,75 mg/kg |
(c)Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d)Processing aids
rennet meeting the requirements of Regulation (EC) No 1332/2008;
other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.
(e)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.
ANNEX II EDIBLE CASEINATES
STANDARDS APPLICABLE TO EDIBLE CASEINATES
(a)Essential factors of composition
| 1. | Maximum moisture content | 8 % by weight |
| 2. | Minimum milk protein content calculated on the dried extract | 88 % by weight |
| of which minimum casein content | 95 % by weight | |
| 3. | Maximum milk fat content | 2 % by weight |
| 4. | Maximum anhydrous lactose content | 1 % by weight |
| 5. | pH value | 6,0 to 8,0 |
| 6. | Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
(b)Contaminants
| Maximum lead content | 0,75 mg/kg |
(c)Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d)Food additives
(optional neutralizing and buffering agents)
| hydroxydes carbonates phosphates citrates | of | sodium potassium calcium ammonium magnesium |
(e)Characteristics
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 would not break up under slight pressure.
3. Solubility
:
Almost entirely soluble in distilled water, except for calcium caseinate.
ANNEX III CORRELATION TABLE
| Council Directive 83/417/EEC | This Directive |
|---|---|
| Article 1 | Articles 1 and 2 |
| Article 2 | Article 3 |
| Article 3 | Article 3 |
| Article 4(1) | Article 4(1) first subparagraph |
| Article 4(2), first subparagraph | Article 4(2) |
| Article 4(2), second subparagraph | Article 4(1) second subparagraph |
| Article 5 | — |
| Article 6(1) | — |
| Article 6(2) | — |
| Article 7 | — |
| Article 8 | — |
| Article 9 | — |
| Article 10 | — |
| Article 11 | — |
| — | Article 5 |
| — | Article 6 |
| Article 12 | Article 7 |
| — | Article 8 |
| — | Article 9 |
| Article 13 | Article 10 |
| Annex I, section I | Article 2, points (a) and (b) |
| Annex I, section II | Annex I, section I |
| Annex I, section III | Annex I, section II |
| Annex II, section I | Article 2, point (c) |
| Annex II, section II | Annex II |
| — | Annex III |
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