I1SCHEDULE 1Standards applicable to edible acid caseins
I1Table 1Essential 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 |
I1Table 2Contaminants
Maximum lead content | 0.75 mg/kg |
I1Table 3Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
I1Table 4Processing 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 |
I1Table 5Organoleptic 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 |
Sch. 1 in force at 22.12.2016, see reg. 1(3)