- Edible Casein Products mean the products obtained by separating, washing and drying the coagulum of skimmed milk.
- Edible acid casein means the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk.
- Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet or by other coagulating enzymes
- Edible caseinate means the dry product obtained by reaction of edible casein or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment. It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried).
The products shall be white to pale cream or have greenish tinge; free from lumps and any unpleasant foreign flavour, it may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:—
|Requirements||Non-animal rennet Casein||Acid Casein||Caseinate|
|Moisture||Not more than 12.0 percent m/m||Not more than 12.0 percent m/m||Not more than 8.0 percent m/m|
|Milk Fat||Not more than 2.0 percent m/m||Not more than 2.0 percent m/m||Not more than 2.0 percent m/m|
(Nx6.38) on dry
|Not less than 84.0 percent m/m||Not less than 90.0 percent m/m||Not less than 88.0 percent mm|
|Casein in Protein||Not less than 95.0 percent m/m||Not less than 95.0 percent m/m||Not less than 95.0 percent m/m|
|Ash including P2O5||Not less than 7.5 percent m/m||Not more than 2.5 percent m/m|
|Lactose||Not more than 1.0 percent m/m||Not more than 1.0 percent m/m||Not more than 1.0 percent m/m|
|Free fatty Acid|
|Not more than 0.27 percent|
|pH Value in 10%|
|Not more than 8.0|