{
  "url": "https://openlegislation.uk/caseins-and-caseinates-amendment-regulations-1989/schedule/part-III",
  "json_url": "https://openlegislation.uk/caseins-and-caseinates-amendment-regulations-1989/schedule/part-III.json",
  "legislation": "uksi/1989/2321",
  "legislation_title": "The Caseins and Caseinates (Amendment) Regulations 1989",
  "legislation_url": "https://openlegislation.uk/caseins-and-caseinates-amendment-regulations-1989",
  "path": "schedule/part/III",
  "kind": "part",
  "number": "III",
  "heading": "standards",
  "text": "(All percentages are by weight)\nEdible acid casein\n(a) Essential factors of composition\n1 Moisture content of not more than 10% determined by method 1.\n2 Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.\n3 Milk fat content, calculated on the dried extract, of not more than 2.25%.\n4 Titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g, of not more than 0.27 determined by method 3.\n5 Ash content (including P2O5) of not more than 2.5% determined by method 4.\n6 Anhydrous lactose content of not more than 1%.\n7 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.\n(b) Contaminants\nLead content of not more than 1 mg per kg.\n(c) Impurities\nNo extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.\n(d) Organoleptic characteristics\n1 Odours: No foreign odours.\n2 Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.\nEdible rennet casein\n(a) Essential factors of composition\n1 Moisture content of not more than 10% determined by method 1.\n2 Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.\n3 Milk fat content, calculated on the dried extract, of not more than 2%.\n4 Ash content (including P2O5) of not less than 7.5% determined by method 5.\n5 Anhydrous lactose content of not more than 1%.\n6 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.\n(b) Contaminants\nLead content of not more than 1 mg per kg.\n(c) Impurities\nNo extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.\n(d) Organoleptic characteristics\n1 Odour: No foreign odours.\n2.Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.\nEdible caseinates\n(a) Essential factors of composition\n1 Moisture content of not more than 8% determined by method 1.\n2 Milk protein casein content, calculated on the dried extract, of not less than 88% determined by method 2.\n3 Milk fat content, calculated on the dried extract, of not more than 2%.\n4 Anhydrous lactose content of not more than 1%.\n5 pH value of 6.0 to 8.0 determined by method 6.\n6 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.\n(b) Contaminants\nLead content of not more than 1 mg per kg.\n(c) Impurities\n1 No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.\n(d) Characteristics\n1 Odour: No more than very slight foreign flavours and odours.\n2 Appearance: Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.\n3 Solubility: Almost entirely soluble in distilled water, except for the calcium caseinate.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1989/2321/schedule/part/III",
    "retrieved_at": "2026-10-29T15:32:25.311376+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}