# The Caseins and Caseinates (Scotland) (No. 2) Regulations 2016, Essential factors of composition

Extent: S

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

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Source: https://www.legislation.gov.uk/ssi/2016/422/schedule/3/crossheading/essential-factors-of-composition (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-scotland-no-2-regulations-2016/schedule-3/crossheading-essential-factors-of-composition
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.