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National Food Safety Standard
Casein
1 Scope
This standard is applicable to casein prepared by acid method, enzyme method or membrane separation.
2 Terms and Definitions
2.1 casein
the mixture composed of α, β, κ, γ as well as their hypotypes, using milk and/or dairy product as raw material and prepared by acid method, enzyme method or membrane separation
2.2 casein prepared by acid method
the product using milk and/or dairy product as raw material and prepared by degreasing and acidizing to precipitate the casein, then subjecting to filtration, washing and drying
2.3 casein prepared by enzyme method
the product using milk and/or dairy product as raw material and prepared by degreasing and precipitating the casein with rennin, then subjecting to filtration, washing and drying
2.4 casein prepared by membrane separation
the product using milk and/or dairy product as raw material and prepared by degreasing and separating the casein with membrane, then subjecting to concentration, sterilization and drying
3 Technical Requirements
3.1 Raw material requirements
The raw material shall meet those specified in corresponding food standards and relevant regulations.
3.2 Sensory requirements
The sensory requirements shall meet those specified in Table 1.?
Table 1 Sensory Requirements
Item Requirements Inspection method
Color and lustre White to cream yellow Take a proper amount of specimen into a clean and white plate (porcelain plate or similar container) and observe its color and lustre as well as state under natural light, smell the specimen, rinse mouth with warm water and taste the taste
Taste and odor With inherent odor and flavor of this product, without extraneous odor.
Texture Dry and uniform powder; small amount of deep yellow particles are allowable; without external impurities visible to normal eyesight.
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and Chemical Indexes
Item Index Inspection methods
Acid method Enzyme method Membrane separation
Protein (calculated by dry basis) / (g/100g) ≥ 90.0 84.0 84.0 Kjeldahl method or spectrophotometer in GB 5009.5
Casein (amount in protein)/(g/100g) ≥ 95.0 95.0 82.0 Annex A
Fat/(g/100g) ≤ 2.0 2.0 5.0 Alkaline hydrolysis in GB 5009.6
Moisture content/(g/100g) ≤ 12.0 12.0 12.0 GB 5009.3
Free acid/[0.1mol/L NaOH/(mL/g) ≤ 0.27 — — The same as the analytical procedure for casein in GB 5009.239.
3.4 Maximum levels of contaminants and mycotoxins
3.4.1 Maximum levels of contaminants shall meet those specified in GB 2762.
3.4.2 Maximum levels of mycotoxins shall meet those specified in GB 2761.
3.5 Maximum levels of microorganism
Maximum levels of microorganism shall meet those specified in Table 3.
1 Scope
2 Terms and Definitions
3 Technical Requirements
Annex A Determination of Casein
