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

Extent: E+W

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/wsi/2016/1130/schedule/1 (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-wales-regulations-2016/schedule-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.