# The Caseins and Caseinates (England) Regulations 2017, Part Table 4: Processing 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

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Source: https://www.legislation.gov.uk/uksi/2017/848/schedule/1/part/4 (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-england-regulations-2017/schedule-1/part-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.