DATE AND PLACE OF NEXT SESSION (Agenda Item 11)

90. The next Session of the Committee was tentatively scheduled to be held from 25-29 May 1998. The final dates and place would be decided between the Host Government and the Codex Secretariat.

Annex I

SUMMARY STATUS OF WORK

Subject

Step

For Action by

Document Reference (ALINORM 97/11)

Draft Revised Standards for:

8

22nd CAC

- Butter

Appendix II

- Milkfat Products

Appendix III

- Evaporated Milks

Appendix IV

- Sweetened Condensed Milks

Appendix V

- Milk and Cream Powders

Appendix VI

- Cheese

Appendix VII

- Whey Cheese

Appendix VIII

Draft Standard for Cheeses Brine

8

22nd CAC

Appendix IX

Draft Standard for Unripened Cheese Including Fresh Cheese

6

IDF Governments

paras. 71-72

Proposed Draft Revised Code of Principles Concerning Milk and Milk Products

5

22nd CAC CCGP CCFL

Appendix X

Proposed Draft Revised Standards for:

3

IDF Governments

para. 73

- Processed Cheese

- Cream

Proposed Draft Revised Individual Cheese Standards

3

IDF Governments

para. 73

Proposed Draft Standards for:

3

IDF Governments

para. 73

- Fermented Milks

- Milk Products Obtained from Fermented Milks Heat-Treated after Fermentation

Nutritional and Quality Descriptors for Milk Products

3

Governments

paras. 75-77

Heat Treatment Definitions

3

IDF Governments

para. 74

Proposed Draft Standard for Dairy Spreads

1, 2, 3

22nd CAC IDF

paras. 73 & 86

Proposed draft individual cheese standard for Mozzarella

1

22nd CAC IDF

para. 86

Model export certificate for milk products

1

22nd CAC CCFICS Switzerland Germany

para. 89

Withdrawal of Individual Cheese Standards for:

-

22nd CAC

para. 84

- Danablu

- Gruyere

- Gudbrandsdalsost

- Norvegia

- Esrom

Individual Cheese Standard for Certain Blue Cheeses (deletion of Danablu, Adelost and Blue Cheese from the Standard)

-

22nd CAC

para. 84

Withdrawal of Individual Cheese Standard for Cream Cheese

-

CAC[25]

para. 84

Code of Hygienic Practice for Uncured/Unripened Cheese and Ripened Soft Cheese

-

Codex Secretariat CCFH

para. 78

Methods of Analysis and Sampling

-

IDF/ISO/AOAC Working Group on Methods of Analysis and Sampling

paras. 79-80

Nomenclature of milk protein products

-

CCFL

para. 83

Information on "Parmesan"

-

Germany

para. 87

[25] At the Session of the CAC where the Standard for Unripened Cheese Including Fresh Cheese is adopted.

Subject		Step	For Action by	Document Reference (ALINORM 97/11)
Draft Revised Standards for:		8	22nd CAC
	- Butter			Appendix II
	- Milkfat Products			Appendix III
	- Evaporated Milks			Appendix IV
	- Sweetened Condensed Milks			Appendix V
	- Milk and Cream Powders			Appendix VI
	- Cheese			Appendix VII
	- Whey Cheese			Appendix VIII
Draft Standard for Cheeses Brine		8	22nd CAC	Appendix IX
Draft Standard for Unripened Cheese Including Fresh Cheese		6	IDF Governments	paras. 71-72
Proposed Draft Revised Code of Principles Concerning Milk and Milk Products		5	22nd CAC CCGP CCFL	Appendix X
Proposed Draft Revised Standards for:		3	IDF Governments	para. 73
	- Processed Cheese
	- Cream
Proposed Draft Revised Individual Cheese Standards		3	IDF Governments	para. 73
Proposed Draft Standards for:		3	IDF Governments	para. 73
	- Fermented Milks
	- Milk Products Obtained from Fermented Milks Heat-Treated after Fermentation
Nutritional and Quality Descriptors for Milk Products		3	Governments	paras. 75-77
Heat Treatment Definitions		3	IDF Governments	para. 74
Proposed Draft Standard for Dairy Spreads		1, 2, 3	22nd CAC IDF	paras. 73 & 86
Proposed draft individual cheese standard for Mozzarella		1	22nd CAC IDF	para. 86
Model export certificate for milk products		1	22nd CAC CCFICS Switzerland Germany	para. 89
Withdrawal of Individual Cheese Standards for:		-	22nd CAC	para. 84
	- Danablu
	- Gruyere
	- Gudbrandsdalsost
	- Norvegia
	- Esrom
Individual Cheese Standard for Certain Blue Cheeses (deletion of Danablu, Adelost and Blue Cheese from the Standard)		-	22nd CAC	para. 84
Withdrawal of Individual Cheese Standard for Cream Cheese		-	CAC[25]	para. 84
Code of Hygienic Practice for Uncured/Unripened Cheese and Ripened Soft Cheese		-	Codex Secretariat CCFH	para. 78
Methods of Analysis and Sampling		-	IDF/ISO/AOAC Working Group on Methods of Analysis and Sampling	paras. 79-80
Nomenclature of milk protein products		-	CCFL	para. 83
Information on "Parmesan"		-	Germany	para. 87