Annex II Composition requirements
United Kingdom
Casein and caseinates indicated below shall have a milk protein content other than casein not exceeding 5 % of total milk protein content.
| Acid casein | Rennet-casein | |
|---|---|---|
| I. Caseins | ||
| 1. Maximum moisture content | 10,0 % | 8,0 % |
| 2. Maximum fat content | 1,5 % | 1,0 % |
| 3. Free acids expressed as lactic acids — maximum | 0,2 % | — |
| 4. Minimum ash content | — | 7,5 % |
| 5. Total bacterial count (maximum in 1 g) | 30 000 | 30 000 |
| 6. Coliforms (in 0,1 g) | absence | absence |
| 7. Thermophilic bacterial count (maximum in 1 g) | 5 000 | 5 000 |
| II. Caseinates | ||
| 1. Maximum moisture content | 6,0 % | |
| 2. Minimum content in milk protein substances | 88,0 % | |
| 3. Maximum fat and ash content | 6,0 % | |
| 4. Total bacterial count (maximum in 1 g) | 30 000 | |
| 5. Coliforms (in 0,1 g) | absence | |
| 6. Thermophilic bacterial count (maximum in 1 g) | 5 000 |