| 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.