Annexes to COM(2014)174 - Approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption - Main contents
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This page contains a limited version of this dossier in the EU Monitor.
| dossier | COM(2014)174 - Approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption. |
|---|---|
| document | COM(2014)174  |
| date | November 25, 2015 |
EDIBLE CASEINS
I. STANDARDS APPLICABLE TO EDIBLE ACID CASEINS
(a) Essential factors of composition
| 1. | Maximum moisture content | 12 % by weight |
| 2. | Minimum milk protein content calculated on the dried extract | 90 % by weight |
| of which minimum casein content | 95 % by weight | |
| 3. | Maximum milk fat content | 2 % 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 | 0,75 mg/kg |
(c) Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Processing aids, bacterial cultures and authorised ingredients
| 1. | acids:
|
| 2. | bacterial cultures producing lactic acid |
| 3. | Whey |
(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. |
II. STANDARDS APPLICABLE TO EDIBLE RENNET CASEINS
(a) Essential factors of composition
| 1. | Maximum moisture content | 12 % by weight |
| 2. | Minimum milk protein content calculated on the dried extract | 84 % by weight |
| of which minimum casein content | 95 % by weight | |
| 3. | Maximum milk fat content | 2 % by weight |
| 4. | Minimum ash content (P2O5 included) | 7,5 % by weight |
| 5. | Maximum anhydrous lactose content | 1 % by weight |
| 6. | Maximum sediment content (burnt particles) | 15 mg in 25 g |
(b) Contaminants
| Maximum lead content | 0,75 mg/kg |
(c) Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Processing aids
| — | rennet meeting the requirements of Regulation (EC) No 1332/2008; |
| — | other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008. |
(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. |
ANNEX II
EDIBLE CASEINATES
STANDARDS APPLICABLE TO EDIBLE CASEINATES
(a) Essential factors of composition
| 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 |
(b) Contaminants
| Maximum lead content | 0,75 mg/kg |
(c) Impurities
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(d) Food additives
(optional neutralizing and buffering agents)
| hydroxydes carbonates phosphates citrates | of | sodium potassium calcium ammonium magnesium |
(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 would not break up under slight pressure. |
| 3. | : | Solubility | : | Almost entirely soluble in distilled water, except for calcium caseinate. |
ANNEX III
CORRELATION TABLE
| Council Directive 83/417/EEC | This Directive |
| Article 1 | Articles 1 and 2 |
| Article 2 | Article 3 |
| Article 3 | Article 3 |
| Article 4(1) | Article 4(1) first subparagraph |
| Article 4(2), first subparagraph | Article 4(2) |
| Article 4(2), second subparagraph | Article 4(1) second subparagraph |
| Article 5 | — |
| Article 6(1) | — |
| Article 6(2) | — |
| Article 7 | — |
| Article 8 | — |
| Article 9 | — |
| Article 10 | — |
| Article 11 | — |
| — | Article 5 |
| — | Article 6 |
| Article 12 | Article 7 |
| — | Article 8 |
| — | Article 9 |
| Article 13 | Article 10 |
| Annex I, section I | Article 2, points (a) and (b) |
| Annex I, section II | Annex I, section I |
| Annex I, section III | Annex I, section II |
| Annex II, section I | Article 2, point (c) |
| Annex II, section II | Annex II |
| — | Annex III |