Edible casein products – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67. 100.10           DMS 1396:2016  
             First edition  
CODEX STAN 290:1995 
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.10                            DMS 139 6:2016  
 
 
 
 
 
 
 
 
 
Edible casein products  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Malawi Bureau of Standards  
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P O Box 946  
BLANTYRE  
 
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i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  1 
Contaminants  ................................ ................................ ................................ ................................ .....................  2 
Hygiene  ................................ ................................ ................................ ................................ ..............................  2 
Labelling  ................................ ................................ ................................ ................................ ............................  2 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  3 
Appendix – Additional information  ................................ ................................ ................................ .....................  4 
 
FOREWORD  
 
This draft Malawi standard has been prepared to provide requirements for edible casein products . 
 
The draft standard is identical to the following international standard:  
 
Codex Stan 290:1995, Standard for edible casein products.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL C OMMITTEE  
 
This draft Malawi standard was prepared by the Technical Committee MBS/TC 23, Milk and milk products  and 
the following companies, organizations and institutions were represented:  
 
- Blantyre A gricultural Development Division (Ministry of Agriculture)  
- Department of Animal Health and Livestock Development (Ministry of Agriculture);  
- Consumers Association of Malawi ; 
- Dairibord Malawi Limited ; 
- Lilongwe Dairy (2001) Limited ; 
- Lilongwe University of Agriculture and Natural Resources (Bunda Campus);  
- Malawi Bureau of Standards ; 
- The Polytechnic (University of Malawi);  
- Shire Highlands Milk Producers Association ; 
- Suncrest Creameries . 
 
 
NOTICE  
 
The approved  Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being revi ewed. 
 
 
 
 
 
  
1 
  DMS 139 6:2016  
DRAFT MALAWI STANDARD  
 
Edible casein products  – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard applies to edible acid casein, edible rennet casein and edible caseinate,  intended 
for direct consumption or further processing, in conformity with the  description in section 3 of this draft standard.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the most recent edit ion of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 237: Food additives – General standard;  
 
MS 75:  Milk and milk products – Methods of sampling and analysis;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 744: Use of dairy terms – General standard;  
 
MS 935 : Principles for the establishment and application of microbiological criteria for foods ; 
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
 
3 DESCRIPTION  
 
3.1 Edible acid casein  is the milk product obtained by separating, washing and drying  the acid-
precipitated coagulum of skimmed milk and/or of other products obtained from  milk. 
 
3.2 Edible rennet casein  is the 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.  
 
3.3 Edible caseinate  is the milk product obtained by action of edible casein or edible casein  curd 
coagulum with neutralizing agents followed by drying.  
 
 
4 ESSENTIAL CO MPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Skimmed milk and/or other products obtained from milk.  
 
4.2 Permitted ingredients  
 
(a) Starter cultures of harmless lactic acid producing bacteria ; 
 
(b) Rennet or other safe and suitable coagulating enzymes ;  
2 
 (c) Potable water . 
 
4.3 Composition  
 
Table 1 – Compositional requirements  for edible casein products  
 
S/N  Rennet casein  Acid casein  Caseinates  
1 Minimum milk protein  in dry 
matter(a) 84.0 % m/m  90.0 % m/m  88.0 % m/m  
2 Minimum content of casein  
in milk protein  95.0 % m/m  95.0 % m/m  95.0 % m/m  
3 Maximum water(b) 12.0 % m/m  12.0 % m/m  8.0 % m/m  
4 Maximum milkfat  2.0 % m/m  2.0 % m/m  2.0 % m/m  
5 Ash (including P 2O5) 7.5 % m/m (min.)  2.5 % m/m (max.)  –  
6 Maximum lactose(c) 1.0 % m/m  1.0 % m/m  1.0 % m/m  
7 Maximum free acid  – 0.27 ml 0.1 N  
NaOH/g  – 
8 Maximum pH value  – – 8.0 
 
Note 1:   (a) Protein content is 6.38 multiplied by the tot al Kjeldahl nitrogen determined . 
 
Note 2:   (b) The water content does not include water of crystallization of the lactose.  
 
Note 3:  (c) Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose  content is expressed as 
anhydrous lactose. 100 parts of lactose monohydrate contain 95 parts of  anhydrous lactose . 
 
In accordance with the provision of section  5.3.3  of MS 744 , edible casein products may be modified in  
composition to meet the desired end -product composition. However, compositional  modif ications beyo nd the 
minima or maxima specifi ed above for milk protein in  dry matter, casein, water, milkfat, lactose and free acid 
are not considered to be in  compliance with the section  5.3.3 . 
 
 
5. FOOD ADDITIVES  
 
Only those additives provided in MS 237 shall be used for edible casein products. Annex A  provides food 
additives which were permitted for use at the time of publishing this draft standard. However, most recent 
information on additives can be obtained from the Codex Alimentarius Commission.  
 
 
6 CONTAMINANTS  
 
The products covered  by this stand ard shall comply  with the maximum levels for contaminants that are 
specified for the product in MS 302 .  
 
The milk used in the manufacture of the products covered by this Standard shall comply with the Maximum 
Levels for contaminants and toxins specified f or milk by MS 302  and with the maximum residue limits for 
veterinary drug residues and pesticides established for milk by the C odex Alimentarius Commission .  
 
 
7 HYGIENE  
 
It is recommended that the product covered by the provisions of this standard be prep ared and handled in 
accordance with the appropriate sections of MS 21 , MS 1113  and other relevant Codex texts such as Codes 
of hygienic practice and Codes of practice. The products should comply with any microbiological criteria 
established in accordance with MS 935 .  
 
 
8 LABELLING  
 
In addition to the provisions of MS 19  and MS 744 , the following specific provisions apply:   
3 
  
8.1 Name of the food  
 
The name of th e food shall be  “Edible acid casein ,” “Edible caseinate ” or “ Edible rennet casein ” according to 
the descriptions in section 3 and the compositions in section 4.3. 
 
8.2 Labelling of non -retail containers  
 
Information required in section 8 of this standard and sections 4.1 to 4.8 of MS 19  and, if  necessary, storage 
instructions, shall be given either on the container or in accompanying documents, except that the name of the 
product, lot identification and the name and address of the manufac turer or packer shall appear on the 
container. However, lot identification and the name and address of the manufacturer or packer may be replaced 
by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.  
 
 
9 METHODS OF SAMPLING AND ANALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with MS 75 .  
4 
 APPENDIX – ADDITIONAL  INFORMATION  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
 
1. OTHER QUALITY FACTORS  
 
1.1 Physical appe arance  
 
White to pale cream; free from lumps which do not break up under slight pressure.  
 
1.2 Flavour and odour  
 
Not more than slight foreign flavours and odours. The product must be free from offensive flavours and odours.  
 
2. PROCESSING AIDS  
 
Acids used for precipitation purposes:  
 
INS no.  Name  
260 Acetic acid, glacial  
270 Lactic acid, L -, D- and DL - 
330 Citric acid  
338 Orthophosphoric acid  
507 Hydrochloric acid  
513 Sulphuric acid  
For renneting enhancement purposes:  
509 Calcium chloride  
 
 
3. ADDITIONAL QUALITY FACTORS  
 
 Rennet casein  Acid casein  Caseinates  
Maximum sediment  
(scorched particles)   15 mg/25g  22.5 mg/25g  22.5 mg/25g (spray dried)  
  81.5 mg/25g (roller dried)  
 
Heavy metals  
 
The following limits apply:  
 
Metal  Maximum limit  
Copper  5 mg/kg  
Iron 20 mg/kg (50 mg/kg in roller dried caseinates)  
 
 
4.   ADDITIONAL METHODS OF ANALYSIS  
 
See CODEX STAN 234.   
5 
 Annex A  
 
Additives  for edible casein products  
 
Table A1 – Additives  for edible casein products  
 
INS No.  Name of additive  Maximum level  
Acidity regulators  
170 Calcium citrates  
Limited by GMP  261(i)  Potassium acetate  
262(i)  Sodium acetate  
263 Calcium acetate  
325 Sodium lactate  
326 Potassium lactate  
327 Calcium lactate  
328 Ammonium lactate  
329 Magnesium lactate, DL - 
331 Sodium citrates  
332 Potassium citrates  
333 Calcium citrates  
345 Magnesium citrates  
380 Triammonium citrates  
339 Sodium phosphates  4,400 mg/kg singly or in  
combination expressed as  
phosphorous*  340 Potassium phosphates  
341 Calcium phosphates  4,400 mg/kg singly or in  
combination expressed as  
phosphorous*  342 Ammonium phosphates  
342 Magnesium phosphates  
452 Polyphosphates  2,200 mg/kg singly or in  
combination expressed as  
phosphorous*  
500 Sodium carbonates  
Limited by GMP  501 Potassium carbonates  
503 Ammonium carbonates  
504 Magnesium carbonates  
524 Sodium hydroxide  
525 Potassium hydroxide  
526 Calcium hydroxide  
527 Ammonium hydroxide  
528 Magnesium hydroxide  
Emulsifiers  
322 Lecithins  Limited by GMP  471 Mono - and di -glycerides   of fatty acids  
Bulking agents  
325 Sodium lactate  Limited by GMP  
Anti-caking agents  
170(i)  Calcium carbonate  
4,400 mg/kg singly or in 
combination*  341(iii)  Tricalcium phosphate  
343(iii)  Trimagnesium phosphate  
460 Cellulose  
504(i)  Magnesium carbonate  
530 Magnesium oxide  
551 Silicon dioxide, amorphous  
552 Calcium silicate   
6 
 INS No.  Name of additive  Maximum level  
553 Magnesium silicates  
4,400 mg/kg singly or in 
combination*  554 Sodium aluminosilicate  
556 Calcium aluminium silicate  
559 Aluminium silicate  
1442  Hydroxypropyl distach phosphate  
 
Note – * Total amount of  phosphorous shall not exceed 4, 400 mg/kg.  
 
 
  
 
 
ICS 67.100.10         DMS 1396:2016 
 
 
 
 
 
 
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