GCC Standardization Organization (GSO)

GCC Standard Specification GSO /2007

1

Draft: Final

(GSO Update 1374/2002)

GSO 1374/2008

GCC Standard Specification GSO /2007

2

Edible Casein and Caseinates

Prepared by:

GCC Standard Specification GSO /2007

3

The Gulf Technical Committee for Specifications Relating to Food & Products

from the Agricultural Sector

(17/12/2007)

GCC Standard Specification GSO /2007

4

This document is a draft of a specific GCC Standard Specification that was

distributed. This draft aims to respond to the opinions and notes contained in

the original specification and alleviate any concerns. As such, it is liable to

change and may not be considered a GCC Standard Specification until it has

been accredited by the GSO Board.

GCC Standard Specification GSO /2007

5

Preamble

The GCC Standardization Organization (GSO) is a regional organisation that

consists of the GCC Member States’ National Standards Bodies. One of its main

GCC Standard Specification GSO /2007

6

functions is to issue Gulf regulations relating to standards through specialised

technical committees (TCs).

The GSO has updated all the GCC Standardization Specifications under No GSO

1374/2002, "Edible Casein and Caseinates", as part of the technical committee

working programme No (TC 5), "The Gulf Technical Committee for

Specifications Relating to Food & Products from the Agricultural Sector". The

State of Kuwait has drafted this Specification.

GCC Standard Specification GSO /2007

7

This Specification has been accredited as a GCC (Standard

Specification/Technical List) at the Organization board meeting No (

) held on / / hijri, the equivalent of / / , and

shall replace and supersede GSO Standard No ( / )

GCC Standard Specification GSO /2007

8

GCC Standard Specification GSO /2007

9

GCC Standard Specification GSO /2007

10

Edible Casein and Caseinates

1) Scope and Field of Application

This Specification relates to edible acid casein, edible rennet casein and edible

caseinates prepared for direct consumption or other uses as set out in sub-

paragraph (3) herein.

GCC Standard Specification GSO /2007

11

2) Complementary References

2.1 GCC Specification No GSO 9, "Packed Food Item Cards".

2.2 GCC Specification No GSO 569, "Sampling Procedures for Milk and

Dairy Products".

2.3 GCC Specification No GSO 570, "Chemical & Physical Procedures for

Testing Milk".

GCC Standard Specification GSO /2007

12

2.4 GCC Specification No GSO 571, "Microbiological Testing of Liquid

Milk".

2.5 GCC Specification No GSO 21, "Hygiene Conditions for Food Plants

and Staff".

2.6 GCC Specification No GSO 20 "Assessment Methods for Mineral

Pollutants in Food Goods".

GCC Standard Specification GSO /2007

13

2.7 GCC Specification No GSO 839, "Food Product Containers – Part 1:

General Conditions".

2.8 GCC Specification accredited by the relevant organisation, relating to

"Hygiene Conditions for Producing Milk".

2.9 GCC Specification No GSO 1016, "Microbiological Limits for Food Goods

– Part 1".

GCC Standard Specification GSO /2007

14

2.10 GCC Specification No GSO 988, "Permitted Levels of Radioactivity in

Food Goods".

2.11 GCC Specification No GSO 382, "Maximum Permitted Levels of

Pesticides in Foods and Agricultural Products – Part 1".

2.12 GCC Specification No GSO 383, "Maximum Permitted Levels of

Pesticides in Foods and Agricultural Products – Part 2".

GCC Standard Specification GSO /2007

15

2.13 GCC Specification No GSO 841, "Maximum Permitted Levels of Micro-

toxins in Foods and Fodder – Aflatoxins".

3) Definitions

3.1 Edible Acid Casein: This is a milk product obtained from cross-linking,

centrifuging and dehydrating rennet with acidic precipitation that

exists in fat-free milk and/or other dairy products.

GCC Standard Specification GSO /2007

16

3.2 Edible Rennet Casein: The milk produced from cross-linking,

centrifuging and dehydrating fat-free milk and/or other dairy products.

Thrombus is attained through the interaction of rennet or other cheese

processing enzymes.

3.3 Edible Caseinates: The milk produced from the interaction of edible

acid caseinates or thrombus of the edible caseinates cheese with

neutralising agents, followed by dehydration.

GCC Standard Specification GSO /2007

17

4. Basic Structure and Quality Factors:

4.1 Raw Materials: Fat-free milk and/or other dairy products.

4.2 Permitted Additives:

• Non-spoilage lactic acid bacteria.

GCC Standard Specification GSO /2007

18

• Cheese processing or other enzymes.

• Drinking water.

GCC Standard Specification GSO /2007

19

GCC Standard Specification GSO /2007

20

4.3 Components:

Components of Caseinates and Edible Caseinates

Components Nutrient

Acidic Casein

Nutrient

Abomasums Casein

Edible Caseinates

Humidity (Max)%Mass/Mass 12 12 12

Protein on basis of dry

weight (Min)%

90 84 88

Fat on basis of dry

weight (Max)%Mass/Mass

2 2 2

GCC Standard Specification GSO /2007

21

Lactose on basis of dry

weight (Max) %Mass/Mass

1 1 1

Ash (Pentagonal

Phosphoric Acid) %Mass/Mass

2.5 (Max) 7.5 (Max)

Hydrogen Exponent PH (Max) - - 8

Casein in Protein %Mass/

Mass (Min)

95 95 95

Precipitates 22.5 mlg/25g 15 mlg/25g 22.5 mg/25 g (sprinkler-

dried)

81.5 mg/25 g

GCC Standard Specification GSO /2007

22

(cylinder-dried)

a) Water percentage does not include the volume of water produced from

lactose crystallisation.

b) Protein percentage is 6.38×specified kjeldahl nitrogen.

c) Despite the fact that products may consist of hydrant lactose and

monohydric lactose, non-hydrant lactose is present which accounts for

95% of the 100 monohydric lactose particles.

GCC Standard Specification GSO /2007

23

5. Requirements:

The product must comply with the following:

5.1 Must be completely free from pork products and derivatives.

5.2 Raw materials used in its production must comply with the relevant

GCC standard specifications.

GCC Standard Specification GSO /2007

24

5.3 Must comply with all the hygiene rules and conditions stipulated in the

GCC standard specifications set out in sub-paragraphs 2.3 + 2.8.

5.4 Must possess an acceptable odour and be free of any alien flavours and

odours.

5.5 The colour must range between white and off-white.

GCC Standard Specification GSO /2007

25

5.6 Must not consist of any lumps which cannot be broken under minimal

pressure.

5.7 25 kg of the product must be free from any alien substances.

5.8 The maximum level of precipitates (burnt particles) is 22.5 mg/25 g of

the product for sprinkler-dried, and 32.5 mg/10 g for cylinder-dried.