{
  "url": "https://openlegislation.uk/caseins-and-caseinates-scotland-no-2-regulations-2016/schedule-2/crossheading-essential-factors-of-composition",
  "json_url": "https://openlegislation.uk/caseins-and-caseinates-scotland-no-2-regulations-2016/schedule-2/crossheading-essential-factors-of-composition.json",
  "legislation": "ssi/2016/422",
  "legislation_title": "The Caseins and Caseinates (Scotland) (No. 2) Regulations 2016",
  "legislation_url": "https://openlegislation.uk/caseins-and-caseinates-scotland-no-2-regulations-2016",
  "path": "schedule/2/crossheading/essential-factors-of-composition",
  "kind": "crossheading",
  "number": "Table 1",
  "heading": "Essential factors of composition",
  "text": "1.\nMaximum moisture content\n12% by weight\n2.\nMinimum milk protein content calculated on the dried extract\n84% by weight\nof which minimum casein content\n95% by weight\n3.\nMaximum milk fat content\n2% by weight\n4.\nMaximum ash content (P2O5 included)\n7.5% by weight\n5.\nMaximum anhydrous lactose content\n1% by weight\n6.\nMaximum sediment content (burnt particles)\n15 mg in 25 g",
  "extent": "S",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2016/422/schedule/2/crossheading/essential-factors-of-composition",
    "retrieved_at": "2026-10-28T21:20:49.925082+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."
}