Annexes to COM(1979)9 - - Main contents
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This page contains a limited version of this dossier in the EU Monitor.
| dossier | COM(1979)9 - . |
|---|---|
| document | COM(1979)9  |
| date | July 25, 1983 |
EDIBLE CASEINS
I. NAMES AND DEFINITIONS
(a) "edible acid casein" means edible casein obtained by precipitation using the technological adjuvants and bacterial cultures listed in Section II (d) which comply with the standards laid down in Section II.
(b) "edible rennet casein" means edible casein obtained by precipitation using the technological adjuvants listed in Section III (d) which comply with the standards laid down in Section III.
II. STANDARDS APPLICABLE TO "EDIBLE ACID CASEIN"
(a) Essential factors of composition
1.Maximum moisture content | 10,0 % by weight |
2.Minimum milk protein content calculated on the dried extractof which minimum casein content | 90 % by weight 95 % by weight |
3.Maximum milk fat content calculated on the dried extract | 2,25 % by weight |
4.Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g | 0,27 |
5.Maximum ash content (P2O5 included) | 2,5 % by weight |
6.Maximum anhydrous lactose content | 1 % by weight |
7.Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
(b) Contaminants
Maximum lead content | 1 mg/kg |
(c) Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Harmless technological adjuvants and bacterial cultures suitable for human consumption
(i) - lactic acid (E 270)
- hydrochloric acid
- sulphuric acid
- citric acid (E 330)
- acetic acid (E 260)
- orthophosphoric acid
(ii) - whey
- bacterial cultures producing lactic acid
(e) 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.
III. STANDARDS APPLICABLE TO "EDIBLE RENNET CASEIN"
(a) Essential factors of composition
1.Maximum moisture content | 10 % m/m |
2.Minimum milk protein content calculated on the dried extractof which minimum casein content | 84 % by weight 95 % by weight |
3.Maximum milk fat content calculated on the dried extract | 2 % by weight |
4.Minimum ash content (P2O5 included) | 7,50 % by weight |
5.Maximum anhydrous lactose content | 1 % by weight |
6.Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
(b) Contaminants
Maximum lead content | 1 mg/kg |
(c) Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Harmless technological adjuvants suitable for human consumption
- rennet
- other milk-coagulating enzymes
(e) 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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ANNEX II
EDIBLE CASEINATES
I. DENOMINATIONS AND DEFINITIONS
"edible caseinates": means caseinates obtained from edible caseins using neutralizing agents of edible quality listed under Section II (d) and complying with the standards set out in Section II.
II. STANDARDS APPLICABLE TO EDIBLE CASEINATES
(a) Essential factors of composition
1.Maximum moisture content | 8 % by weight |
2.Minimum content of milk protein casein, calculated on the dried extract | 88 % by weight |
3.Maximum content of milk fat, calculated on the dried extract | 2,0 % by weight |
4.Maximum anhydrous lactose content | 1,0 % by weight |
5.pH value | 6,0 to 8,0 |
6.Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
(b) Contaminants
Maximum lead content | 1 mg/kg |
(c) Impurities
Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Technological adjuvants of edible quality
(optional neutralizing and buffering agents)
| sodium potassium calcium ammonium magnesium |
hydroxides | of | |
carbonates | |
phosphates | |
citrates | |
(e) Characteristics
1. Odour : Very slight foreign flavours and odours.
2. Appearance : Colour ranging from white to creamy white; the product must not contain any lumps that do not break under slight pressure.
3. Solubility : Almost entirely soluble in distilled water, except for the calcium caseinate.
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