Schedule 1 Standards applicable to edible acid caseinsI1
England and Wales
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.