The Caseins and Caseinates (Scotland) Regulations 2016

Regulations 4 and 5

SCHEDULE 1 Standards applicable to edible acid caseins

1.  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

2.  Contaminants

Maximum lead content

0,75 mg/kg

3.  Impurities

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

nil in 25 g

4.  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

5.  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.

Regulations 4 and 5

SCHEDULE 2 Standards applicable to edible rennet caseins

1.  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.	Maximum 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

2.  Contaminants

Maximum lead content

0,75 mg/kg

3.  Impurities

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

nil in 25 g

4.  Processing aids, bacterial cultures and authorised ingredients

— rennet meeting the requirements of Regulation (EC) No 1332/2008(1); — other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.

5.  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.

Regulations 4 and 5

SCHEDULE 3 Standards applicable to edible caseinates

1.  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

2.  Contaminants

Maximum lead content

0,75 mg/kg

3.  Impurities

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

nil in 25 g

4.  Food additives

(optional neutralizing and buffering agents)

hydroxydes	of	sodium
carbonates		potassium
phosphates		calcium
citrates		ammonium
		magnesium

5.  Organoleptic 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.

Regulation 8

SCHEDULE 4 Modification of provisions of the Act

Provision of the Act	Modifications
Section 3 (presumptions that food intended for human consumption)	In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 20 (offences due to fault of another person)	For “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 21(2) (defence of due diligence)	In subsection (1), for “any of the preceding provisions of this Part” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 22 (defence of publication in the course of business)	In subsection (1), for “any of the preceding provisions of this Part” substitute “any provision of the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 29 (procurement of samples)	In paragraph (b)(ii), after “under section 32 below” insert “including under section 32 as applied and modified by regulation 9 and the schedule of the Caseins and Caseinates Groups (Scotland) Regulations 2016”.
Section 30(8) (evidence of certificates given by a food analyst or examiner)	For “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 32 (powers of entry)	In subsection (1), for paragraphs (a) to (c) substitute “(a) to enter any premises within the authority’s area for the purpose of ascertaining whether there has been any contravention of a specified EU requirement (as defined in regulation 9 of the Caseins and Caseinates (Scotland) Regulations 2016); (b) to enter any business premises, whether within or outside the authority’s area, for the purpose of ascertaining whether there is on the premises any evidence of any contravention of such a requirement; and (c) when exercising a power of entry under this section, to exercise the associated powers in sub-sections (5) and (6) relating to records.”.
Section 33 (obstruction etc. of officers)	In subsection (1), for “this Act” (in each place where it occurs) substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 35(1) (punishment of offences)	After “section 33(1) above” insert “as applied and modified by regulation 9 and the schedule of the Caseins and Caseinates (Scotland) Regulations 2016,”.
Section 36 (offences by bodies corporate)	In subsection (1), for “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 36A(3) (offences by Scottish partnerships)	For “this Act” substitute “the Caseins and Caseinates (Scotland) Regulations 2016”.
Section 44 (protection of officers acting in good faith)	For “this Act”— (a) where it first appears substitute “the Caseins and Caseinates (Scotland) Regulations 2016 (“the 2016 Regulations”)”; and (b) on each other occasion it appears substitute “the 2016 Regulations”.

(1)

OJ No L 354, 31.12.2008, p.7, last amended by Commission Regulation (EU) No 1056/2012 of 12th November 2012.

(2)

Section 21(2) was amended by S.I. 2004/3279.

(3)

Section 36A was inserted by the Food Standards Act 1999, schedule 5, paragraph 16.