The Caseins and Caseinates (Amendment) Regulations 1989

• Citation: S.I. 1989/2321
• Sections: 34

Section 1 Title and commencement

These Regulations may be cited as the Caseins and Caseinates (Amendment) Regulations 1989 and shall come into force on 1st January 1990.

Section 2 Interpretation

In these Regulations the expression “the principal Regulations ” means the Caseins and Caseinates Regulations 1985 and, unless the context otherwise requires, any reference herein to a numbered regulation or to a Schedule shall be construed as a reference to the regulation so numbered in or to the Schedule to the principal Regulations.

Section 3 Amendment of the principal Regulations

The principal Regulations shall be amended in accordance with regulations 4 to 7 of these Regulations.

Section 4 Amendment of the principal Regulations

At the end of regulation 2 there shall be added the following regulation:

(2A) Any reference in Part III of the Schedule to a “method” identified by a number shall be construed as a reference to the method of analysis for casein products described under that number in, and as read with the General Provisions of, Annex II to First Commission Directive 85/503/ EEC .

Section 5 Amendment of the principal Regulations

After regulation 6 there shall be added the following regulation:

Sampling

(6A) In relation to the sampling of casein products for analysis–

(a) the powers of a sampling officer or of an officer of the Minister’s department under section 78 or 83 respectively of the Food Act 1984 to procure samples, and

(b) the duty of a sampling officer or of an officer of the Minister’s department under section 80 or 83 respectively of and Part I of Schedule 7 to that Act to deal with samples,

shall be exercised and performed in accordance with the methods laid down in the Annex to First Commission Directive 86/424/EEC .

Section 6 Amendment of the principal Regulations

Regulation 10 (amendment of the Food Labelling Regulations 1984) shall be revoked.

Section 7 Amendment of the principal Regulations

For Part III of the Schedule there shall be substituted the Part III set out in the Schedule to these Regulations.

Section 8 Amendment of the Food Labelling Regulations 1984

As the first item in Schedule 3 (Generic names in list of ingredients) to the Food Labelling Regulations 1984 , there shall be inserted, in Column 1, the word “Caseinates.” and, in Column 2, the words “Any type of caseinate”.

Section 1

Moisture content of not more than 10% determined by method 1.

Section 1

Odours : No foreign odours.

Section 1

Moisture content of not more than 10% determined by method 1.

Section 1

Odour : No foreign odours.

Section 1

Moisture content of not more than 8% determined by method 1.

Section 1

No extraneous matter (such as wood or metal particles, hairs or insect fragments) in 25 g.

Section 1

Odour : No more than very slight foreign flavours and odours.

Section 2

Milk protein content, calculated on the dried extract, of not less than 90% determined by method 2.

Section 2

Appearance : Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

Section 2

Milk protein content, calculated on the dried extract, of not less than 84% determined by method 2.

Section 2

Milk protein casein content, calculated on the dried extract, of not less than 88% determined by method 2.

Section 2

Appearance : Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

Section 3

Milk fat content, calculated on the dried extract, of not more than 2.25%.

Section 3

Milk fat content, calculated on the dried extract, of not more than 2%.

Section 3

Milk fat content, calculated on the dried extract, of not more than 2%.

Section 3

Solubility : Almost entirely soluble in distilled water, except for the calcium caseinate.

Section 4

Titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g, of not more than 0.27 determined by method 3.

Section 4

Ash content (including P 2 O 5 ) of not less than 7.5% determined by method 5.

Section 4

Anhydrous lactose content of not more than 1%.

Section 5

Ash content (including P 2 O 5 ) of not more than 2.5% determined by method 4.

Section 5

Anhydrous lactose content of not more than 1%.

Section 5

pH value of 6.0 to 8.0 determined by method 6.

Section 6

Anhydrous lactose content of not more than 1%.

Section 6

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.

Section 6

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.

Section 7

Sediment content (burnt particles) of not more than 22.5 mg in 25 g.