Download - GCC Standardization Organization (GSO) · The GSO has updated all the GCC Standardization Specification s under N o GSO 1374/2002, "Edible Casein and Caseinates", as part of the technical

GCC Standardization Organization (GSO)

GCC Standard Specification GSO /2007

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Draft: Final

(GSO Update 1374/2002)

GSO 1374/2008


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Edible Casein and Caseinates

Prepared by:


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The Gulf Technical Committee for Specifications Relating to Food & Products

from the Agricultural Sector

(17/12/2007)


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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.


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Preamble

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

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


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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.


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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 ( / )


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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.


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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".


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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".


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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".


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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".


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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.


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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.


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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.


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• Cheese processing or other enzymes.

• Drinking water.


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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


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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


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(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.


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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.


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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.


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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.


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5.9 Casein and edible caseinates characteristics must be as set out in

table No 1.

5.10 The percentage of pollutant mineral components must not exceed the

level stated next to each item below (figures shown in millions):

Copper 5

Lead 1

Iron 20 (Sprinkler-dried)


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50 (Cylinder-dried)

5.11 Provision must be made for the following items to be added, only when

different types of caseinates are produced:

International No. Additive Maximum Limit

Acidity Regulators

E 261 (i) Potassium acetate

E 262 (i) Sodium acetate


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E 263 Calcium acetate

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 328 Ammonium lactate

E 329 Magnesium lactate (DL-)

Specified according to the goods being

produced

E 452

Polyphosphate

5 g/kg alone or combined in the form of

P2O5

(Total volume of P2O5 must not exceed 10


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g/Kg)

Neutralising Agents

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 345 Magnesium citrates

E 380 Ammonium citrates


produced

E 339 Sodium phosphates

E 340 Potassium phosphates

10 g/kg alone or combined in


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E 341 Calcium phosphates

E 342 Ammonium phosphates

E 343 Magnesium phosphates

the form of P2O5


g/Kg)

E 170 Calcium carbonates

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium carbonates

E 504 Magnesium carbonates

E 525 Potassium hydroxide


produced


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E 526 Calcium hydroxide

E 527 Ammonium hydroxide

E 528 Magnesium hydroxide

Emulsifier Agents

E 322 Lecithin

E 471 Mono- & di-glycerides of

fatty acid


produced

Bulking Agents

E 325 Sodium lactate Specified according to the goods being


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produced

Anti-Caking Agents

E 170 (i) Calcium carbonate

E 341 (iii) Tricalcium orthophosphate

E 343 (iii) Trimagnesium orthophosphate

E 460 Cellulose

E 504 (i) Magnesium carbonate

E 530 Magnesium oxide

E 551 Silicon dioxide, Amorphous

10 g/kg alone or combined


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E 552 Calcium silicates

E 553 Magnesium silicates

E 554 Sodium aluminosilicate

E 556 Calcium aluminium silicate

E 559 Aluminium silicate

E 1442 Hydroxypropyl distach phosphates


g/kg)


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Acids deployed in the precipitation process:

International

No.

Acid Name


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E 260 Acetic acid, glacial

E 270 Lactic acid (L-, D-, and DL-)

E 330 Citric acid

E 338 Orthophosphoric acid

E 507 Hydrochloric acid

E 513 Sulphuric acid

Specified according to the goods

being produced

Supplementary Agents for Improving the Thrombus Process


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E 509 Calcium chloride

5.12 Microbiological levels for the product must correspond to the GCC

standard specifications set out in sub-paragraph 2.9.

5.13 The level of radioactivity in the product must correspond to the GCC

standard specifications set out in sub-paragraph 2.10.


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5.14 The level of pollutant minerals must correspond to the GCC standard

specifications set out in sub-paragraph 2.6.

5.15 Pesticide deposits must correspond to the GCC standard specifications

set out in sub-paragraphs 2.11 & 2.12.

5.16 The maximum permitted level of fungi in food and fodder (aflatoxins)

must correspond to the specification set out in sub-paragraph 2.13.


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6) Sampling

Samples are taken according to the GCC standard specification set out in sub-

paragraph 2.2.

7) Testing Methods

All the necessary tests must be conducted on the sample that is extracted

according to paragraph 5 hereinabove, in order to determine the level of


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conformity for the product with respect to the requirements set out in this

GCC specification in sub-paragraphs 2.3, 2.4 and 2.6.

8) Packaging

Without prejudice to the GCC standard specification set out in sub-paragraph

(2.7), the product packaging must meet the following requirements:


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8.1 The product must be packed in appropriate hygienic containers that

are tightly sealed in order to protect against contamination and damage. This

shall not prejudice the product and consumer health requirements shall not

be affected.

9) Transportation and Storage

In order to prevent contamination or damage, the temperature during

transportation and storage of the product must not exceed 25oC.


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10) Labelling

Without prejudice to the references set out in sub-paragraph 2.1 of this GCC

specification, the labels on containers must indicate the following:

10.1 The product name as specified in paragraph 3, in addition to the drying

process (sprinkler or cylinders).


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10.2 Agent percentages.

10.3 The salt content must be specified for caseinates.

10.4 The term “Mixture” must be indicated on the container if the product is

a mix of casein products. Details must also be given as regards the type

of mixture (casein – caseinates).


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Technical Terms

Edible acid casein

Edible rennet casein

Edible caseinates


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Sediment

Neutralising agents


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References

CODEX STANDARD FOR EDIBLE CASEIN PRODUCTS

CODEX STANDARD A-18-1995 Rev.1-2001