STANDARD FOR EDIBLE CASEIN PRODUCTS

CXS 290-1995

Adopted in 1995. Revised in 2001.

Amended in 2010, 2013, 2014, 2016, 2018, 2022, 2023.
CXS 290-1995 2

2022 Amendments

Following decisions taken at the Forty-fifth Session of the Codex Alimentarius Commission in December 2022, amendments were made
in Section 7.2 Labelling of non-retail containers.

2023 Amendments

Following decisions taken at the Forty-sixth Session of the Codex Alimentarius Commission in December 2023, the food additives
provisions were amended in this standard and have been included in the General Standard for Food Additives (GSFA) (CXS 192-1995)1
in line with the process of alignment of all food additive provisions with the GSFA.
 CXS 290-1995 3

1. SCOPE
This standardi applies to edible acid casein, edible rennet casein and edible caseinate, intended for direct
consumption or further processing, in conformity with the description in Section 2 of this standard.
2. DESCRIPTION
Edible acid casein is the milk product obtained by separating, washing and drying the acid-precipitated
coagulum of skimmed milk and/or of other products obtained from milk.
Edible rennet casein is the 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.
Edible caseinate is the milk product obtained by action of edible casein or edible casein curd coagulum with
neutralizing agents followed by drying.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
Skimmed milk and/or other products obtained from milk.
3.2 Permitted ingredients
– starter cultures of harmless lactic acid producing bacteria;
– rennet or other safe and suitable coagulating enzymes; and
– potable water.
3.3 Composition

Rennet casein Acid casein Caseinates

Minimum milk protein in dry matter(a) 84.0% m/m 90.0% m/m 88.0% m/m

Minimum content of casein in milk 95.0% m/m 95.0% m/m 95.0% m/m
protein

Maximum water(b) 12.0% m/m 12.0% m/m 8.0% m/m

Maximum milkfat 2.0% m/m 2.0% m/m 2.0% m/m

Ash (including P2O5) 7.5% m/m (min.) 2.5% m/m –

(max.)

Maximum lactose(c) 1.0% m/m 1.0% m/m 1.0% m/m

Maximum free acid – 0.27 ml 0.1 N –

NaOH/g

Maximum pH value – – 8.0

(a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.
(b) The water content does not include water of crystallization of the lactose.
(c) Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is
expressed as anhydrous lactose. 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.

i Formerly CODEX STAN A-18-1995.

 CXS 290-1995 4

In accordance with the provision of Section 4.3.3 of the General Standard for the Use of Dairy Terms
(CXS 206-1999),2 edible casein products may be modified in composition to meet the desired end-product
composition. However, compositional modifications beyond the minima or maxima specified above for milk
protein in dry matter, casein, water, milkfat, lactose and free acid are not considered to be in compliance with
Section 4.3.3.
4. FOOD ADDITIVES
Only those additive functional classes indicated as technologically justified in the table below may be used
for the product category specified.
Acidity regulators and anticaking agents used in accordance with Table 1 and Table 2 of the General
Standard for Food Additives (CXS 192-1995)1 in food category 01.5.1 (Milk powder and cream powder
[plain]) and only certain acidity regulators, anticaking agents, bulking agents and emulsifiers in Table 3 are
acceptable for use in foods conforming to this standard.

Additive functional class Justified use in edible casein products:

Acidity regulators X

Anticaking agents X

Bulking agents X

Emulsifiers X

X The use of additives belonging to the class is technologically justified.

5. CONTAMINANTS
The products covered by this standard shall comply with the maximum levels for contaminants that are
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-
1995).3
The milk used in the manufacture of the products covered by this Standard shall comply with the maximum
levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in
Food and Feed (CXS 193-1995)3 and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the Codex Alimentarius Commission.
6. HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969),4 the Code
of Hygienic Practice for Milk and Milk Products (CXC 57-2004)5 and other relevant Codex texts such as codes
of hygienic practice and codes of practice.
The products should comply with any microbiological criteria established in accordance with the Principles and
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).6
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985)7
and the General Standard for the Use of Dairy Terms (CXS 206-1999),2 the following specific provisions apply:
7.1 Name of the food
The name of the food shall be:
- Edible acid casein
According to the descriptions in Section 2 and the compositions
- Edible caseinate
in Section 3.3.
- Edible rennet casein

The name of edible caseinate shall be accompanied by an indication of the cation used.
7.2 Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of
Non-Retail Containers of Foods (CXS 346-2021).8
 CXS 290-1995 5

8. METHODS OF SAMPLING AND ANALYSIS

For checking compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999)9 relevant to the provisions in this standard,
shall be used.
PPENDIX
 CXS 290-1995 6

APPENDIX – ADDITIONAL INFORMATION

The additional information below does not affect the provisions in the preceding sections which are those that
are essential to the product identity, the use of the name of the food and the safety of the food.
1. OTHER QUALITY FACTORS
1.1 Physical appearance
White to pale cream; free from lumps which do not break up under slight pressure.
1.2 Flavour and odour
Not more than slight foreign flavours and odours. The product must be free from offensive flavours and odours.
2. PROCESSING AIDS
Acids used for precipitation purposes:
INS No. Name
260 Acetic acid, glacial
270 Lactic acid, L-, D- and DL-
330 Citric acid
338 Orthophosphoric acid
507 Hydrochloric acid
513 Sulphuric acid
For renneting enhancement purposes
509 Calcium chloride

3. ADDITIONAL QUALITY FACTORS

Maximum Rennet Acid casein Caseinates
sediment casein
(scorched 15 mg/25 g 22.5 mg/25 g 22.5 mg/25 g (spray dried)
particles)
81.5 mg/25 g (roller dried)

Heavy metals
The following limits apply:
Metal Maximum limit
Copper 5 mg/kg
Iron 20 mg/kg (50 mg/kg in roller dried caseinates)

4. ADDITIONAL METHODS OF ANALYSIS

For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999)9 relevant to the provisions in this standard,
shall be used.
CXS 290-1995 7

NOTES

1 FAO and WHO. 1995. General Standard for Food Additives. Codex Alimentarius Standard, No. CXS 192-1995. Codex
Alimentarius Commission. Rome.
2 FAO and WHO. 1999. General Standard for the Use of Dairy Terms. Codex Alimentarius Standard, No. CXS 206-1999.

Codex Alimentarius Commission. Rome.

3 FAO and WHO. 1995. General Standard for Contaminants and Toxins in Food and Feed. Codex Alimentarius Standard,

No. CXS 193-1995. Codex Alimentarius Commission. Rome.

4 FAO and WHO. 1969. General Principles of Food Hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969.

Codex Alimentarius Commission. Rome.

5 FAO and WHO. 2004. Code of Hygienic Practice for Milk and Milk Products. Codex Alimentarius Code of Practice,

No. CXC 57-2004). Codex Alimentarius Commission. Rome.

6 FAO and WHO. 1997. Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related

to Foods. Codex Alimentarius Guideline, No. CXG 21-1997. Codex Alimentarius Commission. Rome.
7 FAO and WHO. 1985. General Standard for the Labelling of Pre-packaged Foods. Codex Alimentarius Standard,

No. CXS 1-1985. Codex Alimentarius Commission. Rome.

8 FAO and WHO. 2021. General Standard for the Labelling of Non-Retail Containers of Foods. Codex Alimentarius

Standard, No. CXS 346-2021. Codex Alimentarius Commission. Rome.

9 FAO and WHO. 1999. Recommended Methods of Analysis and Sampling. Codex Alimentarius Standard, No. CXS 234-

1999. Codex Alimentarius Commission. Rome.