# The Caseins and Caseinates (Amendment) Regulations 1989, Part III: standards


(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 22.5 mg in 25 g.
(b) Contaminants
Lead content of not more than 1 mg per kg.
(c) Impurities
No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
(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 22.5 mg in 25 g.
(b) Contaminants
Lead content of not more than 1 mg per kg.
(c) Impurities
No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
(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 casein 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 Sediment content (burnt particles) of not more than 22.5 mg in 25 g.
(b) Contaminants
Lead content of not more than 1 mg per kg.
(c) Impurities
1 No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.
(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.

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Source: https://www.legislation.gov.uk/uksi/1989/2321/schedule/part/III (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-amendment-regulations-1989/schedule/part-III
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.