CELEX: 51979PC0009
Language: en
Date: 1979-01-29
Title: PROPOSAL FOR A COUNCIL DIRECTIVE ON THE APPROXIMATION OF THE LAWS OF THE MEMBER STATES RELATING TO EDIBLE CASEINS AND CASEINATES (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (79) 9
Vol. 1979/0002
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 ---pagebreak---    COMMISSION OF THE EUROPEAN COMMUNITIES
                                                           COM (79)9 final.
                                                           Brussels , 29 January 1979 .
         * V/ 'V
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                                                         a
                                PROPOSAL FOR A COUNCIL DIRECTIVE
                   ON TOE APPROXIMATION OF THE LAWS OF THE MEMBER STATES
                            RELATING TO EDIBLE CASEINS AND CASEINATES
                        (submitted to the Council by the Commission )
C0M(79 ) 9 final .
 ---pagebreak---                                                         ^        . 1t£
                                   FÂPfJV          Γ Σ.      Λ.* ! . "
 1 s pre? ;.rdr-':r~ r 3x7?! or;
      Casein is che r&cvjor prcrieln. con/.^i^uexi't o;T ccf.-te kxIIc* T^^-re are 27 pTar.n
      of casein in ea*fc litre of milk anu this is eT-^-valfurt to 80 per cent
      of its protein content ^ iiaeuin is separated from milk b;/* precipitation
     using an enzymatic aci&ifyir ? cgezrt suoh e,3 rennet ( rennet casein), or
     by the direct addition of an acid$ for example hydrockl ori c acid
     ( acid casein) o Caseins produced "by these methods are insoluble in
     water* They can , for technologic?! purposes be converted into caBeinates
     soluble in water , by reaction with an alkali *
                                       #        W
                                            »
2# Caseins and caseinates have a number of notable properties useful
     to the manufacture cf foods and pharmaceuticals® In the first place
     their aaino ecid contents sake them a protein of very high nutritional
    value o In the second place the water binding capacity of caseinates
     and their capacity to forra an emulsion with fats have led to their
    use in a variety of applications and particularly in sausages and
    minced meatsj they haye been used to develop a number of new products ,
    for example ; powdered cream for coffee ( coffee whitener); other
    important markets for caseinates are whipped dessert toppings , dietetic
     products and their use in milk substitute foods for calves#               Food
     grade casein as such is also an expanding market j it is used to enrich
     certain plant based foods , breakfast cereals for example * As a result
     of the growing use of casein as a nutrient in the human diet and in
     spite of a reduction in its industrial use ( even though it remains
     indispensible for paper glazings , and the nairufacture cf certain
     luxury buttons) the world production of casein has grown from
    100 000 tons to 200 000 tons in the last 20 years# ( Community
     production is running at 60 000 tons per annum worth 90 million
    U#S« dollars# )
3o There are a number of differences in the legislations of Member
     States concerning the definition and compositional standards for
     these products. Although in the Federal Hepublic of Germany distinctions
     are made between caseinates. food grade caBein, edible acid caaein,
     and edible rennet casein, in France there is simply a distinction
     between three qualities for caseinf on the ether hand in Italy the
     legal texts only tpke into account c?.?cin and potassium caseinate#
     There era further                  ia ihysa legislations concarsin^ the
 ---pagebreak--- permitted compositional standards . These concern the quantitative
lirrits for humidity , lactose , ash , lactic acid , arsenic , lead , and tho
insolubility index . Each limit for every one of these charactsri sties
is along sufficient to prevent products from passing Intra Community
barriers® The example of theBe three Member States ia in point when
ona takes account, of the faot that in 1970 Prance was the worlds third
largest exporter of caaein ( following Australia and New Zealand ), the
Federal Republic of Germany , was the Community 's second largest exporter
and seventh in the world tab'ieo      By contrast in the same year the Federal
Republic of Germany was the worlds third largest importer following the
United States and Japan , Italy was in fourth place and the United
Kingdom fifth# Community rules eliminating the internal barriers to
trade in thea© products would facilitate trade not only in the products
themselves , but a fortiori in the very considerable range of products
in which they are increasingly found®
On 13 January 1970 "the Commission presented to the Council a proposal
for a directive concerning the approximation of the laws of Member
States relating to casein and oaseinates «      Tills proposal was made in
accordance with the general programme of the Community dated
28 May 1969 relating to the elimination of technical barriers to trade#
This proposal aimed to remove the barriers to trade arising from the
legislatives regulatory , and administrative differences in the
 systems of the Member States concerning casein and oaseinate and at
the same time to produce a standard for the products as had been done
 several years previously in several large produoer and consumer countries
 ( notably New Zealand and the United States) •
                                    »
By resolution dated 14 May 1970 "the European Parliament whilst approv­
 ing the Commission initiative did make proposals for certain textual
 amendments *                       !
 On 21 October 1970 the Eoonomio and Social Committee adopted an opinion
 asking that produots dealt with by the proposal but not destined for
 human consumption should "be treated flexibly and in a less restrictive
 way« At Council level the proposal was discussed at a number of
 meetings , the last of which was held on 13 May 1971 «
 The enlargement of the Ccnssrunity led to a reexamination of the proposal *
 Finally the Caamiaeion decided on 8 December 1976 "to withdraw a
 ---pagebreak---                                        - 3 -
     certain swafcer of proposals which it had sent tc the Council of which
    -the casein proposal Tf&& one , "becsus-a they needed ejiendi ng in the
    light a? technical progress® At +.h© same time the Ccsraciseion announced
    that it would ssend a new proposal for casein to the Council (OJ Fs G 26/
    of 3O 2 O 19TT ) O
5o Further , £ aliening the Council decision in 1973 the CoaaJieeion was
   anxious to extsnd the food legislation already adopted by the
   Community and to this end has concentrated greater efforts on areas
   of general interest for food processing© A range of directives of
   this type have already been adopted such as for example the directives
   concerning additives®
   Caseins and caseinates fall into this area of general interests
   They aie in addition to being a food ingredient , also processing
   aids used in the marrafactura of a large number of foods , and very-
   close to "being additives by virtu® of their emulsifying properties..
   The Community adopted a directive 'concerning emuleifiers in 1974 ?
   74/329/EEC.                           ,
69 The new proposal is "based as far as possible on the work of the experts
   from the International Dairy Federation, in particular on their
   recent work on the preparation of standards for edible rennet caseins®
   The proposal also takes Into account the work of the joint FAO/WHO
   committee on the code of principle for milk and dairy products®
   This Committee is preparing standards fcr the composition of edible
   acid casein and caseinates , taking into account the work currently
   in hand at the IBP and the European Community®
   These standards provide specifications for maxim-urn and minimum levels®
   The zninimma specifications relate to the minimum quality standard
   with which these products must comply if they are to be permitted to
   use the designations provided in the proposal ( for example there must
   be a minimum protein content)® The maximum specifications set limits
   for substances foreign to casein which are inevitably found in it
   (for example the maximum content in lactose)® The use of the
   designations permitted by the directive require that casein should
 OJ L 189 o£ 12o7.1974» p* 1
                                                            /
 ---pagebreak--- comply with the specified maximum and minimum limits *
Furthermore » the progress that has Toe en made since 1971 » notably
under the Commission 's auspioes , in the design of test methods has
shown that certain standards laid down in the original proposal needed
to be adapted.
As regards the introduction of microti ologioal standards , the
Commission proposes the immediate adoption of certain specifications
in order to protect the consumer . These specifications could sub­
sequently be revised in the light of the Commission 's recently
started work on the definition of a general policy in the field of
microbiological supervision.
In preparing its new proposal , the Commission ascertained the views of
the Member States and the Advisory Committee on Foodstuffs , which
is composed of representatives of industry , commerce , agriculture ,
consumers and trade unions .
This proposal is based upon Article 100 . Bearing in mind that the
implementation of the present proposal will require the amendment of
the legislation of Member States the proposal roust be referred both
to the European Parliament and the Economic and Social Committee.
 ---pagebreak---                                         - 5 ~
      PROPOSAL FPT? A COUNCIL DIRECTIVE ON TFIB' APFROXIMATia?T OF THE LAWS
      OF THE I'TT^DjER STATES R5L ATINO TO STDXBLE CASEINS All!) CASETNATffS
THE COUNCIL OP THE EUROPEAN COMMUNITIES ,
Having regard +.0 "the Trea'cy establishing "the European Economic Comnnxnity ,
and in particular Article 100 thereof ,
Having regard to the proposal from the Commission ,
Having regard to the opinion of the European Parliament ,
Having regard to the opinion of the Economic and Social Committee ?
Whereas the provisions laid down by law , regulation or administrative
action in force in some Member States define the composition and manufacturing
characteristics of caseins and caseinates intended for human consumption ,
together with the conditions with whioh these products must comply in
order that certain designations may "be used in their regard or that their
use in the preparation of other foodstuffs may "be authorized ; whereas
such provisions do not exist at present in other Member States ?
Whereas this situation is such as to hinder the free movement
of caseins and caseinates intended for human consumption
and to create conditions of unfair competition between users ;
whereas it therefore has a direct effect on the establishment and
functioning of the common market ;
 Whereas it is therefore necessary to determine , at Community level , the
 rules which must "be observed as regards the composition and labelling
 of these products ?
 Whereas caseins and caseinates are not intended for the ultimate con­
  sumer , their labelling being aimed at the professional users
 ---pagebreak--- Whereas "the preliminary programme of the European Economic Community for
a consumer protection and. information policy1 _ provides for Community
action in fields which are of special importance for the protection of
the consumer 's health and safety , notably in that of foodstuffs j
Whereas the process of defining the sampling procedures and methods of anal­
ysis necessary for testing the composition and other properties of the prod­
ucts in question constitutes a technical implementing measure the adoption
of which should be entrusted to the Commission in order to simplify and
speed, up the procedure ;
Whereas , in all the oases for which the Commission is empowered by
the Council to implement the rules applicable to foodntuffs for human
 consumption , a procedure should be provided for instituting close cooperation
between the Member States and the Commission within the Standing Committee
                                                                         2
on Foodstuffs set up pursuant to Council Decision 69/414 /EEC
HAS ADOPTED THIS DIRECTIVES
                                         Article 1
1 . This Directive shall apply to :
     ( a)      edible caseins and caseinatesf
     (b)       mixtures of edible caseins and oaseinatea *
 2 » For the purposes of this Directive ,
     ( a) edible caseins means the products intended for human consumption
            as defined in Annex Ij
      ( b ) edible caseinates means products intended for human consumption
            as defined in Annex II .
                                         Article 2
 r ember S*t a*t u s era^l "fcako all nooessary s'fcops "to erunirs thai; the products
 defined in the               i hsreto may be marketed only if they conform to
 the dofinitiono end rules laid down in this directive and. the Annexes
 the ret o®
   CJ No C 92 cf 25.4J.875 , p. 1
 "OJ No L 231 of 29.11.196S , p. 9
 ---pagebreak---                                       ""7 -
                                     Article 3
 The names specified in ike Atmer.as hereto shall "be reserved for the
 products defined therein and ehall "be used commercially to designate
 those products .
                                     Article 4
 1 , Without prejudice to Community provisions adopted on the labelling
                    /not intended for the ultimate consumer
     of foodstuffs / the labelling of the products referred to in Artiole 1
     shall indicate the following particulars in clearly visible , easily
     legible and indelible characters s
     ( a) in the case of the products referred to in Article l(l)(a), the
          words " edible acid casein or edible rennet casein" or " edible
          oaseinate" with an indication of the nature of the cation or
          cations as appropriate !
                                 0
     (b) in the oase of the products referred to in Article l(l)(b ):
          – the words "mixture of oaseins and/or caseinates for use in
            foodstuffs " with an indication of the nature of the cation or
            cations as appropriate ;
          - information as to the constituents of the mixture , followed by
            an indication of the proportion , in decreasing order of
            concentration ,  in whioh they are present in the mixture or an
            indication of the minimum protein content $
     ( o) in the oase of packaged products , an indication of the net
          weight expressed in kilograms or grams *   Pending the entry into
          force of relevant Community provisions , national provisions
          relating to the determination and/or indication of the net weight
          shall apply* Until the expiry of the transitional period during
          which the use of the Imperial units of measurement given in
          Annex II to Directive 11/354/EEC^" , as last amended by Directive
          76/770/EEC , is authorized in the Conaminity, the indication of
                                         1
 OJ No L 243 of 29.io.1971 , p. 29
20J No L 262 of 27.9.1976, p. 204
                                         1
 ---pagebreak---                                         - 8 -
        the net weight in SI ( Systeme international ) units of measurement
        shall be accompanied , if Ireland or the United Kingdom so wish m
        the case of products marketed in their respective territories , by on
        indication of the net weight of the contents expressed in th^> fv ]uiv-
        alent Imperial units of measurement , calculated according to the
        following conversion rates :
        1 ounce ( avoirdupois ) = 28 . 35 x 10      kg
        1 ounce = 0.4536 kg
  ( d ) the name or trade name and the address or registered office of the
        manufacturer or packer or of a seller established within the
        Community ;
  ( e ) in the case of products imported from non-member countries , the
        name of the country of origin shall appear in addition to the
        particulars referred to under ( a ) to ( d ) above ;
  ( f ) the date of expiry of shelf life .
        Member States shall prohibit the marketing of edible caseins and
        casemates in their territory if the particulars referred to in
        paragraph 1(a ) to ( d ) above do not appear in a language easily
        understood by the purchaser , save where the latter is appropriately
        informed by other means ; this provision shall not preclude the
        appearance of tine said particulars in several languages .
          "the date of expiry of c.helf life ;
        If the products referred to in the Annexes hereto are put in
        packages or containers of a nominal weight exceeding 20 kg
                                                     the particulars specified in
        paragraph 1(a ) to ( d ) and those referred to in the first subparagraph
        of this paragraph need appear only in the accompanying documents .
                                     Article 5
Without prejudice to Comrnunity provisions to be adopted in the field of
health ar -- hygiene in connection wi th the products referred to in Annexes
I and II , sveh products must be subjected to heat treatment at least
equiv? Is'-'f vc pasteurisation where the prccsns of nianuf actuve of the
^.ccov.ctfi rere '.red tc m Article .1 ( 1 ) c?c>es net include such ixtaunent ,.
                                      ArMc^e 6
l.Mrwber States shall t-:k~ all necessary strr^s to ensure that trad- in
     products referred to in Areola 1 which              v iviUi the definitions ,-, nd
 ---pagebreak--- rules laid down in this Directive and the Annexes thereto canncrt "be
impeded by the application of nora-harmonized national provxcdons
governing the composition, manufacturing «p«?cifications , packaging or
labelling of these products or nf foodstuffs itt general •
Paragraph 1 shall not apply to norWvaraonizad provisions which are
justified on the grounds oft
– protection af public healthj
- prevention of frauds , unless such provisions are liable to impede
   the application of the definitions and rules laid down by thig Directive*
– protection of industrial and commercial property, indications of
    provenance and designations of origin, and prevention of unfair
    ocxnpetition*
                               Article 7
Where , as a result of new information or of a reassessment of existing
 information made sinoe the Directive was adopted , a Member State
 establishes on the basis of a detailed statement of reasons that the
 use in the products defined in Annexes I and II hereto of one of
 the substances referred to therein or the maxim-urn quantity of such
 substance that may be used   constitutes a danger to human health , even
 though it complies with the provisions of this Directive , that Member
 State may temporarily suspend or restrict application of the
 provisions in question in its territory# It shall immediately inform
 the other Member States and the Commission thereof and give reasons
 for its decision*
  The Commission shall examine as soon as possible the grounds given by
  the Member State concerned and shall consult the Merrier States
  within the Standing Committee for Foodstuffs } it shall then deliver its
  opinion forthwith and take the appropriate measures .
  If the Commission considers that amendments to the Directive are
  necessary in order to resolve the difficulties referred to in paragraph
  1 above and to protect human health , it shall initiate the procedure
  provided for in Article 10 for the purpose 'of adopting such amendments .
  In that case , the Member State which has adopted safeguard measures
  may maintain them until the amendments enter into force#
 ---pagebreak---                                     Article 8
Tho Council , acting on a proposal from the Commission , shall adopt :
 ( a ) whore necessary , purity criteria for the adjurants and agents referred
       to in the Annexes hereto ;
 ("b ) hygienic , chemical and. physical criteria for the products defined
        in the Annexes hereto }
                                    Article 9
The following shall "be determined in accordance with the procedure laid
dov:n in Article 10 :
( a) the methods of analysis necessary for checking the purity criteria
        referred to in Article 8(a);
 ("b ) the sampling procedures and methods erf analysis nocecnary for checking
        the composition, manufacturin# specifications , hyrienic criteria and
        microbiological specificationo at the time of manufacture of the
        products defined in the Annexes hereto ;
 ( c ) amendments to the microbiological specifications defined in the
        Annexes hereto#
                                    Article 10
1# Where the procedure provided for in this Article is reported to , the
      matter shall 58 referred to the Standing Committee on Foodstuffs set
      up "by the Council Decision 69 /414/EEC , hereinafter called
      " the Committee ", "by its Chairman either on his own initiative or at
      the request of a representative of a Member State .
 2® The Commission representative shall submit to the Committee a dr.-;.ft
       of the measures to be adopted#     The Committee shall give its opinion
       on the said draft within such time as the Chairman, of the Committee inay
       determine in the lifht of the urgency of the matter in question#
       The Committee shall decide by a majority of at least 41 votes , and the
       votes of the Member States shall be weighted as provided in Article
       148(2 ) of tho Treaty# The Chairman shall not take part in the vote#
3.(a)The Commit; si on shall adopt the measures contemplated where they
         accord with the opinion of the Committee©
 ---pagebreak---  (b) Where the measures contemplated do not accord with the opinion of the
     Committee , or where no such opinion has been issued , the Commission
     shall forthwith submit to the Council a proposal on the measures to be
     taken . The Council shall act by a qualified majority .
( c) If, on expiry of a period of three months from -the date on which the
     matt er ■ was • referred to the Council , the latter has taken no action,
     the proposed measures shall "be adopted "by the Commission#
                                      Article 11
The provisions of this Directive shall not apply to products referred to
in Article 1 intended for export to non-member countries.
                                      Article 12
1# Within 18 months after the date of notification of this Directive ,
    the Member States shall amend their laws where necessary in order to
    comply with the provisions of this Directive and shall forthwith infoim
    the Commission thereof#
    Legislation giving effect to the provisions of this Directive shall
    apply not later than two years after the date of such notification to
    products manufactured in or imported into the Community .
2# Once this Directive has been notified , the Member States shall also
    ensure that they communicate to the Commission the texts of the main
    provisions of national law which they adopt in the field covered "by
    this Directive#
                                      Article 13
This Directive is addressed to the Member States#
 ---pagebreak---                                         - 12
                                                            ANTTRX I
                                       CASEINS
I.    DEFINITION
      " Casein" means the principal protein constituent of milk , washed and
     dried , insoluble in water and obtained from skimmed milk , generally
     "by curdling with acid , rennet or other milk–coagulating enzymes .
     For the purposes of the preceding paragraph :
     - " skimmed milk" means the milk of one or more cows to which nothing
         has "been added and the fat content of which does not exceed 0.1/£ .
     In particular :
     – " acid casein for use in foodstuffs " means the product defined in
         the first paragraph of this section , obtained exclusively by
         precipitation with the technological adjuvants listed in Section
         11(c ) of this Annex and complying with the standards set out in
         Section II of this Annex ;
     – " rennet casein for use in foodstuffs " means the product defined
         in the first paragraph of this section , obtained exclusively by
         precipitation with rennet or other milk–coagulating enzymes authorized
         in the Member States and complying with the standards set out in
         Section III of this Annex .
II . STANDARDS APPLICABLE TO EDIBLE ACID CASEINS
      ( a) Essontial factors of composition
           1 . Maximum moisture content                           12»Ofo by weight
           2 a Minimum content of milk protein matter ,
                calculated on the dried extract                   90.0% by weight
           3 . Maximum content of milk fat . calculated
                on the dried extract                               2.257° "by weight
           4® Extraneous matter ( such as wood or metal
                particles , hairs or insect fragments )            ml in 25 g
            5® Maximum sediment content ( burnt particles )       22.5 mg in 25 g
            6 . Maximum acidity , expressed in ml of decinormal
                sodium hydroxide solution per g                    0.27
 ---pagebreak---                                     - 13 -
      7. Maximum ash content (P^O^ included)            2.% "by weight
      8 . Maximum anhydrous lactose content             H
Ob ) Hygienic criteria
      1 « Metals (maximum )
          – iron                                         20 mg/kg
          •» copper                                       5 mg/kg
          – lead                                          2 mg/kg
( o ) Microbiological specifications at the time of manufacture
      l a Total germ content in 1 gr 100 000
      2a Absence    of pathogenic germs and their toxins
      3a Errt erobact eri aceae in 1 gt 20
      4a Eschericia ooli in 1 gx none
      5a Salmonellae in 25 gt none
      6a Thermophilic germs in 1 g : 5 000
      7a Moulds and yeasts in 1 gx 100
( d) Technological adjuvants of edfble quality authorized for precipitation
      Lactic acid (E 270)
      Hydrochloric acid                •
      Sulphuric acid
      Citrio acid (E 330)
                                       >.
      Acetic acid (E 260 )             i
      Whey
      Orthophosphorio acid
( e) Organoleptic characteristics
      la Odour: Not more than very slight foreign flavours and odours a
      2a Appearance ! Colour ranging from white to creamy whites the
           product must not contain any lumps that do not "break under
           slight pressurea
 ---pagebreak---                                         14
III . STANDARDS APPLI CABLE TP EDIBLE EENNET CA5EINS
      ( a) Essential factors of composition
           1 . Maximum moisture content                       12% "by weight
           2 . Minimum content of milk protein matterf
               calculated on the dried extract                    'o "by weight
           3 . Maximum content of milk fat , calculated
               on the dried extract                            2$ lay weight
           4. Extraneous matter ( such as wood or metal
               particles , hairs or insect fragments)         nil in 25 g
           5. Maximum sediment content ("burnt partioles)     22.5 mg in 25 g
           6. Minimum ash content (pgO^ inoluded)             7.50$ "by weight
           7 . Maximum lactose content                        11o
      (h) Hygienic criteria
           1 . Metals (maximum)
               – iron                                         20 mg/kg
               – copper                                         5 mg/kg
               – lead                                           2 mg/kg
      ( c) Microbiological specifications at the time of manufacture
           1 # Total germ content in 1 g : 100 000
           2 * Absence of pathogenic germs and their toxins
           3 . Eirterobacteriaceae in 1 g: 20
           4* Escherichia coli in 1 g : none
           5 * Salmonellae in 25 g : none
           6. Thermophilic germs in 1 gt 5 000
           7 . Moulds and yeast in 1 g : 100
      ( d) Organoleptic characteristics
           1 . Odour : Not more than very slight foreign flavours and odours .
           2m Appearance : Colour ranging from white to creamy white ; the
               product must not contain any lumps that do not "break tuider
               slight pressure*
 ---pagebreak---                                           15
                                                                 ANNEX II
                                     CASEINA.TES
I.   DEFINITION
     "Edible caseinates" means products obtained from "the reaction of
     edible caseins or curds of edible casein with neutralizing agents
     a£ edible quality listed under Section II ( d) of this Annex. These
     products , with, the exception of calcium caseinate , are almost totally
     soluble in distilled water? they comply with the standards set out
     in Section II of this Annex .
II . STANDARDS APPLICABLE TO EDIBLE CASEINATES
     ( a) Essential factors of composition
            1 . Maximum moisture content                       8% by weight
            2. Minimum content of milk protein matter ,
                calculated on the dried extract               88% by weight
            3. Maximum content of milk fat , calculated
                 on the dried extract                         2.0% by weight
            4« Extraneous matter ( such as wood or
                metal particles , hairs or insect
                 fragments)                                   nil in 25 g
            5 . Maximum sédiment corrteirt (burirt partioles)22»5      3-n 25 g
            6m Maximum anhydrous lactose content                1.0$ by weight
            7 « Maximum pH value                                6.0 to 8.0
      ("b) Hygienic oriteria
            1« Metals ( maximum)
                 – iron                                        20 mg/kg
                 – copper                                       5 mg/kg
                 – lead                                         2 mg/kg
       ( °) Microbiological specifications at the time of manufacture
             1# Total germ content in 1 g : 100 000
             2 « Absence of pathogenic germs and their toxins
             3 * Errterobacteriaceae in 1 gl 20
             4* Escherichia coli in 1 gt none
 ---pagebreak---      5 * Salmonellae in 25 g: none
     6 * Thermophilic germs in 1 g: 5 000
     7 . Moulds and yeasts in 1 g: 100
( d) Edible neutralizing agents ( optional neutralizing and "buffering
     agents )
     The hydroxides , carbonates and phosphates of sodium , potassium ,
     calcium , ammonium and magnesium ; calcium citrate.
( e) Organoleptic characteristics
     1 . Odour ? Not more than very slight foreign flavours and odours *
     2 * Appearance : Colour ranging from white to creamy white ; the
         product must not contain any lumps that do not "break under
         slight pressure *          <