{
  "url": "https://openlegislation.uk/caseins-and-caseinates-regulations-northern-ireland-2016/schedule-1",
  "json_url": "https://openlegislation.uk/caseins-and-caseinates-regulations-northern-ireland-2016/schedule-1.json",
  "legislation": "nisr/2016/415",
  "legislation_title": "The Caseins and Caseinates Regulations (Northern Ireland) 2016",
  "legislation_url": "https://openlegislation.uk/caseins-and-caseinates-regulations-northern-ireland-2016",
  "path": "schedule/1",
  "kind": "schedule",
  "number": "1",
  "heading": "Standards applicable to edible acid caseins",
  "text": "1. Essential factors of composition\n1\nMaximum moisture content\n12% by weight\n2\nMinimum milk protein content calculated on the dried extract\n90% by weight\nof which minimum casein content\n95% by weight\n3\nMaximum milk fat content\n2% by weight\n4\nMaximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g\n0,27\n5\nMaximum ash content (P2O5 included)\n2.5% by weight\n6\nMaximum anhydrous lactose content\n1% by weight\n7\nMaximum sediment content (burnt particles)\n22.5 mg in 25 g\n2. Contaminants\nMaximum lead content\n0,75 mg/kg\n3. Impurities\nExtraneous matter (such as wood or metal particles, hairs or insect fragments)\nnil in 25 g\n4. Processing aids, bacterial cultures and authorised ingredients\n1.\nacids:\n— lactic acid\n— hydrochloric acid\n— sulphuric acid\n— citric acid\n— acetic acid\n— orthophosphoric acid\n2.\nbacterial cultures producing lactic acid\n3.\nWhey\n5. Organoleptic characteristics\n1.\nOdour\nNo foreign odours\n2.\nAppearance\nColour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/nisr/2016/415/schedule/1",
    "retrieved_at": "2026-10-29T00:53:57.415043+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."
}