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1. Maximum moisture content 12 % by weight 2. Minimum milk protein content calculated on the dried extract 90 % by weight of which minimum casein content 95 % by weight 3. Maximum milk fat content 2 % by weight 4. Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g 0,27 5. Maximum ash content (P2O5 included) 2,5 % by weight 6. Maximum anhydrous lactose content 1 % by weight 7. Maximum sediment content (burnt particles) 22,5 mg in 25 g (b) Contaminants Maximum lead content 0,75 mg/kg (c) Impurities Extraneous matter (such as wood or metal particles, hairs or insect fragments) nil in 25 g (d) Processing aids, bacterial cultures and authorised ingredients 1. acids:

— lactic acid — hydrochloric acid — sulphuric acid — citric acid — acetic acid — orthophosphoric acid 2. bacterial cultures producing lactic acid 3. Whey (e) Organoleptic characteristics 1. Odour : No foreign odours.

2. Appearance : Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.

1. Maximum moisture content 12 % by weight 2. Minimum milk protein content calculated on the dried extract 84 % by weight of which minimum casein content 95 % by weight 3. Maximum milk fat content 2 % by weight 4. Minimum ash content (P2O5 included) 7,5 % by weight 5. Maximum anhydrous lactose content 1 % by weight 6. Maximum sediment content (burnt particles) 15 mg in 25 g (b) Contaminants Maximum lead content 0,75 mg/kg (c) Impurities Extraneous matter (such as wood or metal particles, hairs or insect fragments) nil in 25 g (d) Processing aids — rennet meeting the requirements of Regulation (EC) No 1332/2008;

— other milk-coagulating enzymes meeting the requirements of Regulation (EC) No 1332/2008.

(e) Organoleptic characteristics 1. Odour : No foreign odours.

2. Appearance : Colour ranging from white to creamy white; the product must not contain any lumps that would not break up under slight pressure.