Essential factors of composition Essential factors of composition
Scotland
| 1. | Maximum moisture content | 8% by weight |
| 2. | Minimum milk protein content calculated on the dried extract | 88% by weight |
| of which minimum casein content | 95% by weight | |
| 3. | Maximum milk fat content | 2% by weight |
| 4. | Maximum anhydrous lactose content | 1% by weight |
| 5. | pH value | 6.0 to 8.0 |
| 6. | Maximum sediment content (burnt particles) | 22.5 mg in 25 g |