Routine methods for the detection of cows' milk casein in cheeses referred to in Article 1 may be used under the following conditions:
- the detection limit must be 0,5 % or lower,
- false-positive results must not occur. If this cannot be excluded, any sample giving a positive result has to be analysed using the reference method,
- cows' milk casein must be detectable with the required sensitivity even after long ripening periods, as may occur under usual commercial conditions. If this requirement is not fulfilled for a certain type of cheese referred to in Article 1, that cheese must be analysed using the reference method.
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