"caseins" means the principal protein constituent of milk, washed and dried, insoluble in water and obtained from skimmed milk by precipitation: by the addition of acid, or by microbial acidification, or by using rennet, or by using other milk-coagulating enzymes,
without prejudice to the possibility of prior use of ion exchange processes and concentration processes, "caseinates" means products obtained by drying caseins treated with neutralizing agents, "skimmed milk" means the milk of one or more cows to which nothing has been added and of which only the fat content has been reduced.
Council Directive 83/417/EEC of 25 July 1983 on the approximation of the laws of the Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumption
Modified by
- Actconcerning the conditions of accession of the Kingdom of Spain and the Portuguese Republic and the adjustments to the Treaties, 11985I, November 15, 1985
- Council Regulation (EC) No 807/2003of 14 April 2003adapting to Decision 1999/468/EC the provisions relating to committees which assist the Commission in the exercise of its implementing powers laid down in Council instruments adopted in accordance with the consultation procedure (unanimity), 32003R0807, May 16, 2003
- Regulation (EC) No 1332/2008 of the European Parliament and of the Councilof 16 December 2008on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97(Text with EEA relevance), 32008R1332, December 31, 2008
- Directive (EU) 2015/2203 of the European Parliament and of the Councilof 25 November 2015on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption and repealing Council Directive 83/417/EEC, 32015L2203, December 1, 2015
the products defined in the Annexes may be marketed only if they conform to the definitions and rules laid down in this Directive and the Annexes thereto, and products which do not satisfy the criteria laid down in the Annexes are named and labelled in such a way that the buyer is not misled as to their nature, quality or use.
(a) the name reserved for these products in accordance with Article 3 with, in the case of caseinates, an indication of the cation or cations; (b) in the case of products marketed as mixtures, the words "mixture of …" followed by the names of the different products which make up the mixture, in decreasing order of weight, an indication of the cation or cations in the case of caseinate or caseinates, the protein content in the case of mixtures containing caseinates;
(c) the net quantity expressed in the following units of mass: kilograms or grams. Until the end of the transitional period during which use of the imperial units of measurement contained in Chapter D of the Annex to Council Directive 71/354/EEC of 18 October 1971 on the approximation of the laws of the Member States relating to units of measurement OJ No L 243, 29.10.1971, p. 29 .OJ No L 262, 27.9.1976, p. 204 .— 1 ml = 0,0352 fluid ounces, — 1 l = 1,760 pints 0,220 gallons, — 1 g = 0,0353 ounces (avoirdupois), — 1 kg = 2,205 pounds; (d) the name or business name and the address of the manufacturer or packager or of a seller established within the Community; however, in the case of their national production, Member States may maintain in force national provisions requiring details of the manufacturing or packaging establishment to be mentioned; (e) in the case of products imported from third countries, the name of the country of origin; (f) the date of manufacture or some marking by which the batch can be identified.
protection of public health, prevention of fraud unless such provisions are liable to impede the application of the definitions and rules laid down by this Directive, protection of industrial and commercial property, indications of source, registered designation of origin and prevention of unfair competition.
(a) the methods of analysis necessary for checking the purity criteria referred to in Article 8; (b) the sampling procedures and methods of analysis necessary for checking the composition and manufacturing specifications at the time of manufacture of the products defined in the Annexes.
permit trade in products complying with this Directive not later than two years after its notification This Directive was notified to the Member States on 2 August 1983. prohibit trade in products not complying with this Directive three years after its notification.
(a) "edible acid casein" means edible casein obtained by precipitation using the technological adjuvants and bacterial cultures listed in Section II (d) which comply with the standards laid down in Section II. (b) "edible rennet casein" means edible casein obtained by precipitation using the technological adjuvants listed in Section III (d) which comply with the standards laid down in Section III.
| 1. | Maximum moisture content | 10,0 % by weight |
| 2. | Minimum milk protein content calculated on the dried extract | 90 % by weight |
| of which minimum casein content | 95 % by weight | |
| 3. | Maximum milk fat content calculated on the dried extract | 2,25 % by weight |
| 4. | Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g | 0,27 |
| 5. | Maximum ash content (P | 2,5 % by weight |
| 6. | Maximum anhydrous lactose content | 1 % by weight |
| 7. | Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
| Maximum lead content | 1 mg/kg |
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
(i) lactic acid (E 270) hydrochloric acid sulphuric acid citric acid (E 330) acetic acid (E 260) orthophosphoric acid
(ii) whey bacterial cultures producing lactic acid
| 1. | No foreign odours | |
| 2. | Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure. |
| 1. | Maximum moisture content | 10 % m/m |
| 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 calculated on the dried extract | 2 % by weight |
| 4. | Minimum ash content (P | 7,50 % by weight |
| 5. | Maximum anhydrous lactose content | 1 % by weight |
| 6. | Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
| Maximum lead content | 1 mg/kg |
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
rennet meeting the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymesOJ L 354, 31.12.2008, p. 7 .other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.
| 1. | No foreign odours | |
| 2. | Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure. |
| 1. | Maximum moisture content | 8 % by weight |
| 2. | Minimum content of milk protein casein, calculated on the dried extract | 88 % by weight |
| 3. | Maximum content of milk fat, calculated on the dried extract | 2,0 % by weight |
| 4. | Maximum anhydrous lactose content | 1,0 % by weight |
| 5. | pH value | 6,0 to 8,0 |
| 6. | Maximum sediment content (burnt particles) | 22,5 mg in 25 g |
| Maximum lead content | 1 mg/kg |
| Extraneous matter (such as wood or metal particles, hairs or insect fragments) | nil in 25 g |
| hydroxides | of | |
| carbonates | ||
| phosphates | ||
| citrates |
| 1. | Very slight foreign flavours and odours. | |
| 2. | Colour ranging from white to creamy white; the product must not contain any lumps that do not break under slight pressure. | |
| 3. | Almost entirely soluble in distilled water, except for the calcium caseinate. |
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