Division (a) Essential factors of composition
United Kingdom
| 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 |