1990 No. 1 (S.1)

FOODCOMPOSITION AND LABELLING

The Caseins and Caseinates (Scotland) Amendment Regulations 1990

Made3rd January 1990

Laid before Parliament15th January 1990

Coming into force5th February 1990

The Secretary of State, in exercise of the powers conferred upon him by sections 4, 7, 56 and 56A of the Food and Drugs (Scotland) Act 19561 and of all other powers enabling him in that behalf, and after consultation in accordance with section 56(6) of the said Act with such organisations as appear to him to be representative of interests substantially affected by these Regulations, hereby makes the following Regulations:

Title and commencement1

These Regulations may be cited as the Caseins and Caseinates (Scotland) Amendment Regulations 1990 and shall come into force on 5th February 1990.

Interpretation2

In these Regulations the expression “the principal Regulations” means the Caseins and Caseinates (Scotland) Regulations 19862 and, unless the context otherwise requires, any reference herein to a numbered regulation or to a Schedule shall be construed as a reference to the regulation so numbered in or to the Schedule to the principal Regulations.

Amendment of the principal Regulations

3

The principal Regulations shall be amended in accordance with regulations 4 to 7 of these Regulations.

4

At the end of regulation 2 there shall be added the following regulation:–

2A
Any reference in Part III of the Schedule to a “method” identified by a number shall be construed as a reference to the method of analysis for casein products described under that number in, and as read with the General Provisions of, Annex II to First Commission Directive 85/503/EEC3.

5

After regulation 6 there shall be added the following regulation:–

Sampling6A
In relation to the sampling of casein products for analysis–
a
the power of a sampling officer or of an officer of the Secretary of State’s department under section 28 or 32 respectively of the Food and Drugs (Scotland) Act 1956 to procure samples; and
b
the duty of a sampling officer or of an officer of the Secretary of State’s department under section 30 or 32 respectively of the Food and Drugs (Scotland) Act 1956 to deal with samples,
shall be exercised and performed in accordance with the methods laid down in the Annex to First Commission Directive 86/424/EEC4.

6

Regulation 10 (amendment of the Food Labelling (Scotland) Regulations 1984) shall be revoked.

7

For Part III of the Schedule there shall be substituted the Part III set out in the Schedule to these Regulations.

Amendment of the Food Labelling (Scotland) Regulations 19848

As the first item in Schedule 3 (Generic Names in List of Ingredients) to the Food Labelling (Scotland) Regulations 19845, there shall be inserted, in Column 1, the word “Caseinates” and in Column 2, “Any type of caseinate”.

Sanderson of BowdenMinister of State, Scottish OfficeSt. Andrew’s House,Edinburgh3rd January 1990

SCHEDULENew Part III of the Schedule to the Caseins and Caseinates (Scotland) Regulations 1986

Regulation 7

PART IIISTANDARDS

(All percentages are by weight)

Edible acid casein	a Essential factors of composition
	1 Moisture content of not more than 10% determined by method 1.
	2 Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2.25%.
	4 Titratable acidity, expressed in ml. of decinormal sodium hydroxide solution per g., of not more than 0.27 determined by method 3.
	5 Ash content (including P2O5) of not more than 2.5% determined by method 4.
	6 Anhydrous lactose content of not more than 1%.
	7 Sediment content (burnt particles) of not more than 22.5mg. in 25g.
Edible acid casein	b Contaminants
	Lead content of not more than 1mg. per kg.
	c Impurities
	No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25g.
	d Organoleptic characteristics
	1 Odours: 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.
Edible rennet Casein	a Essential factors of composition
	1 Moisture content of not more than 10% determined by method 1.
	2 Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2%.
	4 Ash content (including P2O5) of not less than 7.5% determined by method 5.
	5 Anhydrous lactose content of not more than 1%.
	6 Sediment content (burnt particles) of not more than 22.5mg. in 25kg.
	b Contaminants
	Lead content of not more than 1mg. per kg.
	c Impurities
	No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25g.
	d 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.
Edible Caseinates	a Essential factors of composition
	1 Moisture content of not more than 8% determined by method 1.
	2 Milk protein content, calculated on the dried extract, of not less than 88% determined by method 2.
	3 Milk fat content, calculated on the dried extract, of not more than 2%.
	4 Anhydrous lactose content of not more than 1%.
	5 pH value of 6.0 to 8.0 determined by method 6.
	6 Sedime nt content (burnt particles) of not more than 22.5mg. in 25g.
	b Contaminants
	Lead content of not more than 1mg. per kg.
	c Impurities
	1 No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25g.
	d Characteristics
	1 Odour: No more than 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 the calcium caseinate.

(This note is not part of the Regulations)

These Regulations, which apply to Scotland only, amend the Caseins and Caseinates (Scotland) Regulations 1986 as follows:–

a

certain of the standards applicable to casein products are required to be determined by methods of analysis set out in First Commission Directive 85/503/EEC (OJNo. L308, 20.11.85, p.12) (regulations 4, 7 and Schedule);

b

casein products are required to be sampled for the purpose of analysis in accordance with First Commission Directive 86/424/EEC (OJNo. L243, 28.8.86, p.29) (regulation 5);

c

caseinates is reinstated as a generic name for use in lists of ingredients as permitted by the Food Labelling (Scotland) Regulations 1984 (regulations 6 and 8).