# The Caseins and Caseinates Regulations (Northern Ireland) 2016, Schedule 1: Standards applicable to edible acid caseins


1. Essential 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
2. Contaminants
Maximum lead content
0,75 mg/kg
3. Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments)
nil in 25 g
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
5. 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.

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Source: https://www.legislation.gov.uk/nisr/2016/415/schedule/1 (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-regulations-northern-ireland-2016/schedule-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.