# The Caseins and Caseinates (Wales) Regulations 2016, Schedule 3: Standards applicable to edible rennet 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
84% by weight
of which minimum casein content
95% by weight
3
Maximum milk fat content
2% by weight
4
Maximum ash content (P2O5 included)
7,5% by weight
5
Maximum anhydrous lactose content
1% by weight
6
Maximum sediment content (burnt particles)
15 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
rennet meeting the requirements of Regulation (EC) No 1332/2008;
other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.
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/3 (the official version)
Page: https://openlegislation.uk/caseins-and-caseinates-wales-regulations-2016/schedule-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.