Directive (EU) 2015/2203 of the European Parliament and of the CouncilShow full title

II. STANDARDS APPLICABLE TO EDIBLE RENNET CASEINS U.K.

(a) Essential factors of composition U.K.

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 U.K.

Maximum lead content

0,75 mg/kg

(c) Impurities U.K.

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

nil in 25 g

(d) Processing aids U.K.

• 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 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.