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- Original (As adopted by EU)
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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This is the original version (as it was originally adopted).
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 |
Maximum lead content | 0,75 mg/kg |
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
acids:
lactic acid
hydrochloric acid
sulphuric acid
citric acid
acetic acid
orthophosphoric acid
bacterial cultures producing lactic acid
Whey
:
No foreign odours.
:
Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
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 |
Maximum lead content | 0,75 mg/kg |
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
rennet meeting the requirements of Regulation (EC) No 1332/2008;
other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.
:
No foreign odours.
:
Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.
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