Caseins and Caseinates Regulations, 2016 (L.N. 426 of 2016)

B 6020 B 6020 L.N. 426 of 2016 FOOD SAFETY ACT (CAP. 449) Caseins and Caseinates Regulations, 2016 IN exercise of the powers conferred by article 10 of the Food Safety Act, the Minister for Health has made the following regulations: Citation, scope and commencement. 1. (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. (4) These regulations shall be deemed to have come into force on 22nd December, 2016: L.N. 113 of 2002. Provided that products falling within the scope of these regulations which do not conform with these regulations but which conform with the Casein and Caseinates Regulations, 2002, may continue to be utilised up to six months after entry into force of these regulations. Interpretation. 2. 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" means 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. VERŻJONI ELETTRONIKA B 6021 B 6020 L.N. 426 of 2016 FOOD SAFETY ACT (CAP. 449) Caseins and Caseinates Regulations, 2016 IN exercise of the powers conferred by article 10 of the Food Safety Act, the Minister for Health has made the following regulations: Citation, scope and commencement. 1. (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. (4) These regulations shall be deemed to have come into force on 22nd December, 2016: L.N. 113 of 2002. Provided that products falling within the scope of these regulations which do not conform with these regulations but which conform with the Casein and Caseinates Regulations, 2002, may continue to be utilised up to six months after entry into force of these regulations. Interpretation. 2. 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" means 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. B 6021 Marketing of milk products. 3. 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. Particulars to be marked on packages, etc. 4. 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; (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), VERŻJONI ELETTRONIKA B 6022 B 6022 (c), (d) and (e) may be marked only in an accompanying document. Prohibition. 5. (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. Revocation of the Casein and Caseinates Regulations, 2002. Legal Notice 113 of 2002. 6. (1) The Casein and Caseinates Regulations, 2002, hereinafter referred to as the revoked regulations, are hereby revoked without prejudice to anything done or omitted to be done thereunder. (2) Any reference, in any legislation or in any instrument having the force of law, to the revoked regulations shall be construed as a reference to these regulations. SCHEDULE I (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 dried extract 90% by weight 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 (P2O5 included) 2.5% by weight 6. Maximum anhydrous lactose content 1% by weight VERŻJONI ELETTRONIKA B 6023 B 6022 (c), (d) and (e) may be marked only in an accompanying document. Prohibition. 5. (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. Revocation of the Casein and Caseinates Regulations, 2002. Legal Notice 113 of 2002. 6. (1) The Casein and Caseinates Regulations, 2002, hereinafter referred to as the revoked regulations, are hereby revoked without prejudice to anything done or omitted to be done thereunder. (2) Any reference, in any legislation or in any instrument having the force of law, to the revoked regulations shall be construed as a reference to these regulations. SCHEDULE I (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 dried extract 90% by weight 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 (P2O5 included) 2.5% by weight 6. Maximum anhydrous lactose content 1% by weight B 6023 (b) Contaminants (c) Impurities (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 7. Maximum sediment content (burnt particles) 22.5 mg in 25 g Maximum lead content 0.75 mg/kg Extraneous matter: such as wood or metal particles, hairs or insect fragments nil in 25 g 1. Maximum moisture content 12% by weight VERŻJONI ELETTRONIKA B 6024 B 6024 (b) Contaminants (c) Impurities (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. 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 (P2O5 included) 7.5% by weight 5. Maximum anhydrous lactose content 1% by weight 6. Maximum sediment content (burnt particles) 15 mg in 25 g Maximum lead content 0.75 mg/kg Extraneous matter: such as wood or metal particles, hairs or insect fragments nil in 25 g VERŻJONI ELETTRONIKA B 6025 B 6024 (b) Contaminants (c) Impurities (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. 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 (P2O5 included) 7.5% by weight 5. Maximum anhydrous lactose content 1% by weight 6. Maximum sediment content (burnt particles) 15 mg in 25 g Maximum lead content 0.75 mg/kg Extraneous matter: such as wood or metal particles, hairs or insect fragments nil in 25 g B 6025 SCHEDULE II (Regulation 1(3) Edible Caseinates Standards applicable to Edible Caseinates (a) Essential factors of composition (b) Contaminants (c) Impurities (d) Food additives (optional neutralizing and buffering agents) (e) Characteristics: 1. Odour: Very slight foreign flavours and odours. 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 Maximum lead content 0.75 mg/kg Extraneous matter: such as wood or metal particles, hairs or insect fragments nil in 25 g Hydroxides Carbonates Phosphates of sodium, potassium, calcium, ammonium, magnesium Citrates of sodium, potassium, calcium, ammonium VERŻJONI ELETTRONIKA B 6026 B 6026 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. Ippubblikat mid-Dipartiment tal-Informazzjoni (doi.gov.mt) — Valletta — Published by the Department of Information (doi.gov.mt) — Valletta Mitbugħ fl-Istamperija tal-Gvern fuq karta riċiklata — Printed at the Government Printing Press on recycled paper Prezz/Price €0.63 VERŻJONI ELETTRONIKA