{
  "url": "https://openlegislation.uk/eu-regulation-1990-2921/annex-II",
  "json_url": "https://openlegislation.uk/eu-regulation-1990-2921/annex-II.json",
  "legislation": "eur/1990/2921",
  "legislation_title": "Commission Regulation (EEC) No 2921/90 of 10 October 1990 on aid for the production of casein and caseinates from skimmed milk",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1990-2921",
  "path": "annex/II",
  "kind": "annex",
  "number": "II",
  "heading": "Composition requirements",
  "text": "Casein and caseinates indicated below shall have a milk protein content other than casein not exceeding 5 % of total milk protein content.\nAcid casein\nRennet-casein\nI. Caseins\n1.\nMaximum moisture content\n10,0 %\n8,0 %\n2.\nMaximum fat content\n1,5 %\n1,0 %\n3.\nFree acids expressed as lactic acids — maximum\n0,2 %\n—\n4.\nMinimum ash content\n—\n7,5 %\n5.\nTotal bacterial count (maximum in 1 g)\n30 000\n30 000\n6.\nColiforms (in 0,1 g)\nabsence\nabsence\n7.\nThermophilic bacterial count (maximum in 1 g)\n5 000\n5 000\nII. Caseinates\n1.\nMaximum moisture content\n6,0 %\n2.\nMinimum content in milk protein substances\n88,0 %\n3.\nMaximum fat and ash content\n6,0 %\n4.\nTotal bacterial count (maximum in 1 g)\n30 000\n5.\nColiforms (in 0,1 g)\nabsence\n6.\nThermophilic bacterial count (maximum in 1 g)\n5 000",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1990/2921/annex/II",
    "retrieved_at": "2026-11-01T15:02:24.395203+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}