SCHEDULE 1Standards applicable to edible acid caseins
Table 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 |
Table 2Contaminants
Maximum lead content | 0.75 mg/kg |
Table 3Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
Table 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 |
Table 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 |
SCHEDULE 2Standards applicable to edible caseinates
Table 1Essential 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 |
Table 2Contaminants
Maximum lead content | 0.75 mg/kg |
Table 3Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
Table 4Food additives
(Optional neutralizing and buffering agents)
Hydroxydes | of | Sodium |
Carbonates | Potassium | |
Phosphates | Calcium | |
Citrates | Ammonium | |
Magnesium |
Table 5Characteristics
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 |
SCHEDULE 3Standards applicable to edible rennet caseins
Table 1Essential 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 |
Table 2Contaminants
Maximum lead content | 0.75 mg/kg |
Table 3Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
Table 4Processing aids, bacterial cultures and authorised ingredients
— rennet meeting the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/978; — other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008. |
Table 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 |
SCHEDULE 4The contaminants and impurities standards
Contaminants
Maximum lead content | 0.75 mg/kg |
Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
SCHEDULE 5Modifications of the Food Safety Act 1990
Provision of the Food Safety Act 1990 that applies | Modification |
---|---|
Section 3 (presumptions that food intended for human consumption) | In subsection (1), for “this Act” substitute “the Caseins and Caseinates (England) Regulations 2017” |
Section 10(1) and (2) (improvement notices) | For subsection (1) (improvement notices) substitute—
|
Section 20 (offences due to fault of another person) | For “any of the preceding provisions of this Part” substitute “section 10(2), as applied by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017,” |
Section 21(1) and (5) (defence of due diligence) | In subsection (1), for “any of the preceding provisions of this Part” substitute “section 10(2), as applied by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017” |
Section 30(8) (evidence of certificates given by a food analyst or examiner) | For “this Act” substitute “the Caseins and Caseinates (England) Regulations 2017” |
Section 33 (obstruction etc. of officers) | In subsection (1), for “this Act” (in each place occurring) substitute “the Caseins and Caseinates (England) Regulations 2017” |
Section 359 (punishment of offences) but only subsections (1) and (2) and in so far as section 35 is modified by these Regulations to include subsection (1ZA) | In subsection (1), after “section 33(1) above”, insert “, as applied and modified by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017,” After subsection (1), insert—
In subsection (2) for “any other offence under this Act”, substitute “an offence under section 33(2), as applied by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017,” |
Section 36 (offences by body corporate) | In subsection (1), for “this Act” substitute “section 10(2), as applied by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017,” |
Section 36A10 (offences by Scottish partnerships) | For “this Act” substitute “section 10(2), as applied by regulation 7 of, and Schedule 5 to, the Caseins and Caseinates (England) Regulations 2017,” |
Section 37(1) and (6) (appeals) | For subsection (1) substitute—
In subsection (6)— (a) for “(3) or (4)” substitute “(1)”, and (b) in paragraph (a), for “a magistrates’ court or to the sheriff” substitute “the First-tier Tribunal” |
Section 39 (appeals against improvement notices) | For subsection (1) substitute—
In subsection (3), omit “for want of prosecution” |
Section 44 (protection of officers acting in good faith) | For “this Act” (in each place occurring) substitute “the Caseins and Caseinates (England) Regulations 2017” |