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

1.

Acids:

— lactic acid

— hydrochloric acid

— sulphuric acid

— citric acid

— acetic acid

— orthophosphoric acid

2.

Bacterial cultures producing lactic acid

3.

Whey

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