CASEIN AND CASEINATES REGULATIONS

SUBSIDIARY LEGISLATION 449.30

CASEIN AND CASEINATES REGULATIONS

22nd December, 2016 *

LEGAL NOTICE 426 of 2016.

(1) The title of these regulations is the Caseins and

Caseinates Regulations, 2016.

(2) These regulations implement the provisions of Directive

2015/2203/EU of the European Parliament and of the Council

relating to caseins and caseinates for human consumption.

(3) These regulations shall apply to lactoproteins (caseins and

caseinates) as defined in the Schedules of these regulations, which

are intended for human consumption and mixtures thereof.

(Regulation 1(3))

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

90% by weight

dried extract

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 (P 2 O 5 included)

2.5% by weight

For the purposes of these regulations, unless the context

otherwise requires

"edible acid casein" means a milk product obtained by

separating, washing and drying the acid-precipitated coagulum of

skimmed milk and, or of other products obtained from milk;

"edible caseinate" means a milk product obtained by action of

edible casein or edible casein curd coagulum with neutralizing

agents, followed by drying;

"edible rennet casein" m eans a milk product obtained by

separating, washing and drying the coagulum of skimmed milk and,

or of other products obtained from milk; the coagulum is obtained

through the reaction of rennet or other coagulating enzymes.

(Regulation 1(3)

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

CASEIN AND CASEINATES

(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)

Hydroxides

of

sodium, potassium, calcium, ammonium,

Carbonates

magnesium

Phosphates

Citrates

of

sodium, potassium, calcium, ammonium

(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.

The milk products defined in regulation 2 shall be

marketed, under the names specified therein, only if they comply

with the provisions of these regulations and the standards set out in

Schedules I and II; and caseins and caseinates which do not comply

with the standards set out in paragraphs (b) and (c) of Section I of

Schedule I, paragraphs (b) and (c) of Section II of Schedule I or

paragraphs (b) and (c) of Schedule II, shall not be used for the

preparation of food, and, where lawfully marketed for other

purposes, shall be named and labelled in such a way that the

purchaser is not misled as to their nature, quality or intended use.

The following particulars shall be marked on the packages,

containers or labels of the milk products defined in regulation 2 in

easily visible, clearly legible and indelible characters

(a) the name of the milk product as laid down in

regulation 2 with, in the case of edible caseinates, an

indication of the cation or cations as listed in

paragraph (d) of Schedule II;]

*see regulation 1(4) of these Regulations as originally promulgated.

(b) in the case of products marketed as mixtures

(i)

the words "mixture of .............." followed by the

names of the different products of which the

mixture is composed, in decreasing order of

weight;

(ii) an indication of the cation or cations, as listed in

paragraph (d) of Schedule II, in the case of

edible caseinates;

(iii) the protein content in the case of mixtures

containing edible caseinates;

(c) the net quantity of the products, expressed in

kilograms or grams;

(d) the name or business name and the address of the food

business operator under whose name or business name

the product is marketed or, if that food business

operator is not established in the European Union, the

importer into the European Union market;

(e) in the case of products imported from third countries,

the name of the country of origin;

(f)

the lot identification of the products or the date of

production

Provided that the particulars referred to in paragraphs

(b)(iii), (c), (d) and (e) may be marked only in an accompanying

document.

(1) The marketing of milk products defined in regulation 2

shall be prohibited if the particulars referred to in regulation 4 are

not given in English, Maltese or Italian; however those particulars

may be given in several languages.

(2) Where the minimum milk protein content set out in

paragraph (a) 2 of Section I of Schedule I, paragraph (a) 2 of

Section II of Schedule I, and paragraph (a) 2 of Schedule II is

exceeded in the milk products defined in regulation 2, this fact

may, without prejudice to other provisions, be adequately marked

on the packages, containers or labels of the products.

CASEIN AND CASEINATES

Maximum anhydrous lactose content

1% by weight

Maximum sediment content (burnt particles)

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

-

lactic acid (E 270)

-

hydrochloric acid (E 507)

-

sulphuric acid (E 513)

-

citric acid (E 330)

-

acetic acid (E 260)

-

orthophosphoric acid (E 338)

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 (P 2 O 5 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.