Division 2 Methods for detecting cow's milk casein in cheeses referred to in paragraph 1 may be used provided that:F1

1. (a)

   the detection limit is maximum 0,5 % and

2. (b)

   there are no false-positive results and

3. (c)

   cow's milk casein is detectable with the required sensitivity even after long ripening periods, as may occur in usual commercial conditions.

If any of the above mentioned requirements is not met, the methods laid down in the Appendix shall be used.