Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and methods of test for edible acid casein, edible rennet casein and edible caseinate in conformity with the description under 3 of this Standard, intended for direct consumption or further processing.

2. REFERENCES

The following standards listed below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:

460 (Part 1) : 2020 Specification for test sieves: Part 1 Wire cloth test sieves (fourth revision)

2491 : 2013 Food hygiene - General principles - Code of practice (third revision)

5401 (Part 1) : 2012/ISO 4832 : 2006 Microbiology - General guidance for enumeration of coliforms: Part 1 Colony count technique (second revision)

5403 : 1999 Method for yeast and mould count of foodstuffs (first revision)

5887 Methods for detection of bacteria responsible for food poisoning

(Part 1 : 1976) Isolation, identification and enumeration of Escherichia coli (first revision)

(Part 2) : 1976 Isolation, identification and enumeration of Staphylococcus aureus and faecal streptococci (first revision)

(Part 3) : 1999 General guidance on methods for the detection of Salmonella (second revision)

(Part 6) : 1999 Colony count technique at 30 °C (first revision)

10500 : 2012 Drinking water - Specification (second revision)

10171 : 1999 Guide on suitability of plastics for food packaging (second revision)

11078 : 2012 Round open top sanitary cans for milk powder - Specification (second revision)

11888 : 2005 Caseins and caseinates - Determination of content of scorched particles and of extraneous matter

11917 : 2018 Milk and milk products - Determination of nitrogen content - Kjeldahl principle and crude protein calculation (first revision)

11918 : 2017/ISO 5546 : 2010 Caseins and caseinates - Determination of pH (reference method) (first revision)

11919 : 1987/ISO 5544 : 1978 Method for determination of ‘fixed ash’ in caseins (Reference method)

11920 : 2012 Caseins and caseinates - Determination of moisture content (Reference method)

11963 : 2005 Caseins and caseinates - Determination of lactose content - Photometric method

11964 : 2012 Caseins - Determination of free acidity (Reference method)

14988 (Part 1) : 2020/ISO11290-1 : 2017 Microbiology of food and feeding stuffs - Horizontal method for detection and enumeration of Listeria monocytogenes: Part 1 Detection method (first revision)

16072 : 2012 Determination of moisture content in milk powder and similar products (Routine Method)

5402 (Part 1) : 2021/ISO 4833-1 : 2013 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms: Part 1 Colony count at 30 °C by the pour plate technique (third revision)

ISO 5543 : 2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

ISO 5738 : 2004 Milk and milk products - Determination of copper content - Photometric method (Reference method)

ISO/TS 6733 : 2006 Milk and milk products - Determination of lead content - Graphite furnace atomic absorption spectrometric method

ISO 15213 : 2003 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of sulfite reducing bacteria growing under anaerobic conditions

ISO 17997-1 : 2004 Milk - Determination of casein-nitrogen content - Part 1: Indirect method (Reference method)

ISO 17997-2 : 2004 Milk - Determination of casein-nitrogen content - Part 2: Direct method