LIST OF APPENDICES

APPENDIX I: List of Participants - Liste des Participants - Lista de Participantes
APPENDIX II: Draft Revised Standard for Butter (A-1) (Advanced to Step 8 of the Codex Procedure)
APPENDIX III: Draft Revised Standard for Milkfat Products (A-2) (Advanced to Step 8 of the Codex Procedure)
APPENDIX IV: Draft Revised Standard for Evaporated Milks (A-3) (Advanced to Step 8 of the Codex Procedure)
APPENDIX V: Draft Revised Standard for Sweetened Condensed Milks (A-4) (Advanced to step 8 of the Codex Procedure)
APPENDIX VI: Draft Revised Standard for Milk and Cream Powders (A-5/A-10) (Advanced to Step 8 of the Codex Procedure)
APPENDIX VII: Draft Revised Standard for Cheese (A-6) (Advanced to step 8 of the Codex Procedure)
APPENDIX VIII: Draft Revised Standard for Whey Cheese (A-7) (Advanced to Step 8 of the Codex Procedure)
APPENDIX IX: Draft Group Standard for Cheeses in Brine (A17) (Advanced to Step 8 of the Codex Procedure)
APPENDIX X: Code of Principles Concerning Milk and Milk Products (Advanced to Step 5 of the Codex Procedure)

APPENDIX I: List of Participants - Liste des Participants - Lista de Participantes[26]

CHAIRMAN:

Peter O'HARA

PRESIDENT:

Acting Director-General

PRESIDENTE:

Ministry of Agriculture

P.O. Box 2526

Wellington

New Zealand

MEMBER COUNTRIES

AUSTRALIA
AUSTRALIE

San NG
Consellor (Veterinary Services)
Australian Embassy
6-8 rue Guimard
1040 Brussels, Belgium
Tel.: 32 2 2310500
Fax.: 32 2 2310753

BELGIUM
BELGIQUE
BELGICA

Mme. J. HOUINS-ROULET
Inspecteur principal-chef de service
Ministère de la Santé publique
Inspection générale des denrées alimentaires
C.A.E. - Esplanade
Boulevard Pachéco, 19 Bte 5
1010 Bruxelles
Tel.: 32 2 2104843
Fax: 32 2 2104816

H. HOOYBERGHS
Director
Ministry of Agriculture - DG 2
Manhattan Office Tower
Avenue du Boulevard, 21 - 9ème étage
1210 Bruxelles
Tel.: 32 2 2067396
Fax: 32 2 2067216

G. KAYAERT
European Regulatory and Environmental Affairs Manager
Nestlé Co-ordination Center
Rue de Birmingham, 221
1070 Bruxelles
Tel.: 32 2 529 53 30
Fax: 32 2 5295620

BRAZIL
BRESIL
BRASIL

Fernando José MARRONI DE ABREU
First Secretary
Alternate Permanent Representative of Brazil to FAO
Via Santa Maria dell'Anima 32
00186 Rome, Italy
Tel.: 39 6 683-07576
Fax: 39 6 68398802

Adauto L. RODRIGUES
Chefe da Divisao de Assuntos Sanitarios junto a OMC
Esplanada dos ministerios
Anexo do Ministerio da Agricultura
4° Andar
Sala 408 - Brasília
Tel.: 55 61 2182314/2182315
Fax.: 55 61 2243995/2182316

Mrs. Osmarina FINGER
Divisao de Normas Tecnicas
Departamento de Inspecão de Origem Animal
Ministerio da Agricultura
Esplanada dos Ministerio
Bl. D. anexo - 4° andar, Sala 450
Brasilia
Tel.: 55 61 2182285
Fax.: 55 61 2269850/2182672

Pedro SIMAO FILHO
Representative
Brazilian Association of Food Manufacters (ABIA)
Tel.: 55 11 8165733
Fax: 55 11 8146688

Mrs. Mariela WEINGARTEN BEREZOVSKY
Representative
Brazilian Association of Food Manufacters (ABIA)
Tel.: 55 11 8165733
Fax: 55 11 8146688

CANADA

John WAKELIN
Associate Director
Dairy, Fruit & Vegetable Division
Agriculture and Agri-Food Canada
59 Camelot Drive
Nepean, Ontario
Canada, K1A 0Y9
Tel.: 1 613 9528000 ext. 4722
Fax: 1 613 9938511

Mrs. Helene COUTURE
Health Canada
Bureau of Microbial Hazards
Evaluation Division
4th Floor West
Sir Frederick Banting Building
Tunney's Pasture
Ottawa, Ontario
Locator # 2204A1
K1A 0L2
Tel.: 1 613-957-1742
Fax: 1 613-952-6400

Ms. Shelley CRABTREE
Policy and Government Relations
Dairy Farmers of Canada
75 Albert Street, Suite 1101
Ottawa, Ontario K1P 5E7
Tel.: 1 613-236-9997
Fax: 1 613-236-0905

Timothy FINKLE
National Dairy Council
221 Laurier Avenue East
Ottawa, Ontario K1N 6P1
Tel.: 1 613-238-4116
Fax: 1 613-238-6247

CROATIA
CROATIE
CROACIA

Mrs. Jasmina HAVRANEK
Head of department
Faculty of Agriculture
Dairy Department
Svetosimunska 25
Zagreb
Tel.: 385 1 2335777
Fax.: 385 1 215300

CUBA

Ms. Milagros Irene PADRON RODRIGUEZ
Dra Medicina Veterinaria
Industria Alimentaria
Aguiar #360
entre Obispo y Obrapía
Havana Vieja, Ciudad Havana
Tel.: 53 7 628610/629561
Fax.: 53 7 625591

CZECH REPUBLIC
REPUBLIQUE TCHEQUE
REPUBLICA CHECA

Mrs. Jarmila STIPKOVA
Head
Department of Technology
V Olšinách 75
Prague 10
Tel.: 42 2 7822401
Fax: 42 2 7821759

Václav BARTA
Expert for Dairy Technology
MILCOM servis, A.S.
V Olšinách 75
Prague 10
Tel.: 42 2 7822401
Fax: 42 2 7821759

Mrs. Hana VACHOUSKOVA
Expert for Standardization
V Olšinách 75
Prague 10
Tel.: 42 2 7822002
Fax: 42 2 7821759

CYPRUS
CHYPRE
CHIPRE

Phrosso HADJILUCAS
Cyprus Standards Officer
Ministry of Commerce, Industry and Tourism
Nicosia
Tel.: 357 2 30 3441
Fax: 357 2 375120

P. HADJICOSTAS
Member of the Board
Cyprus Industrial Milk Organization (C.I.M.O.)
Tel.: 357 5 726280
Fax.: 357 5 726260

Chrysanthos LOIZIDES
Alternate Permanent Representative of Cyprus to FAO
44 P.za Farnese
00186 Roma, Italy
Tel.: 39 6 6865758

A. MARANGOS
Director
Cyprus Industrial Milk Organization (C.M.I.O.)
Tel.: 357 2 475697
Fax.: 357 2 467313

A. ORPHANIDES
Senior Officer
Veterinary Department
Ministry of Agriculture, Natural Resources and Environment
Tel.: 357 2 305232
Fax: 357 2 332803

DENMARK
DANEMARK
DINAMARCA

Ms. Lise BERG
M. Sc. Dairy Science
Danish Dairy Board
Frederiks Alle 22
DK-8000 Arhus C
Tel.: 45 86132611
Fax: 45 86132693

Claus HEGGUM
Head of Department
Danish Dairy Board
Frederiks Alle 22
DK-8000 Arhus C
Tel.: 45 86 132611
Fax: 45 86 132693

Poul Schmidt MADSEN
Senior Veterinary Officer
Danish Veterinary Service
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel.: 45 31358100
Fax: 45 31358544

EGYPT
EGYPTE
EGIPTO

Rayan ABD EL AZIZ
General Manager
Juhayna Dairy
11 El Gehad St.
Lebanon Sq.
Cairo

Adel ABOUL NAGA
Agricultural Counsellor
Deputy Permanent Representative
Embassy of Egypt
267 Via Salaria
Rome, Italy

Abd El-Kader HEFNY
Professor Doctor of Dairy Technology
Ministry of Agriculture (ARC)
Animal Production Research Institute
Dairy Technology Research Department
Nadi El Said Street
Gizza, Dokki
Cairo

FINLAND
FINLANDE
FINLANDIA

Esko UUSI-RAUVA
Professor
National Veterinary and Food Research Institute
Box 368
00231 Helsinki
Tel.: 358 0 3931961
Fax: 358 0 3499438

Martti TUOKKO
Senior Manager
Valio Finnish Co-operative Dairies' Association
Box 390
00101 Helsinki
Tel.: 358 0 50663005
Fax: 358 0 50663019

FRANCE
FRANCIA

Jean-Marie HOCHARD
Chef de delegation
Ministère de l'Economie et des Finances
Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes
59 boulevard Vincent Auriol
75703 Paris CEDEX 13
Tel.: 33 1 44 972914
Fax: 33 1 44973037/44973043

Jean-Pierre DOUSSIN
Ministère de l'Economie et des Finances
Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes
59 boulevard Vincent Auriol
75703 Paris CEDEX 13
Tel.: 33 1 44973470
Fax: 33 1 44973037/44973043

Ms. Dominique BUREL
Conseiller
CNIEL
34 rue St. Pétersbourg
75382 Paris Cedex 008
Tel.: 33 1 49707111
Fax: 33 1 42806345

Arnauld DE MIOLLIS
Délégué Général
Syndifrais-Syndilait
Club International des Fabricants de Yoghourt
34, rue de St-Pétersbourg
75382 Paris Cedex 08
Tel.: 33 1 49707230
Fax: 33 1 42806390

Jean-Claude GILLIS
Conseiller
ATLA
34 rue de St. Petersbourg
754008 Paris
Tel.: 33 1 49707272
Fax: 33 1 42806362

Eric GRANDE
Expert
Bongrains A.
B.P. 10
78041 Guyancourt
Tel.: 33 1 30481200
Fax: 33 1 30433723

Laurent LALOUX
Ministère de l'Agriculture, de la Pêche et de l'Alimentation
CNEVA - Laboratoire Central d'Hygiène Alimentaire
43 rue de Dantzig
75015 Paris
Tel.: 33 1 55762200
Fax: 33 1 55762706

Antoine LEFRANC
Juriste
31 Impasse
Le Vivauj
53000 Laval

Ms. Huguette MEYER CARON
Adviser
Fromagerie Bel
16 Bd. Malesherbes
75008 Paris
Tel.: 33 1 40077382

Daniel NAIRAUD
Ministère de l'Agriculture, de la Pêche et de l'Alimentation
Direction Générale de l'Alimentation
175 rue du Chevaleret
75646 Paris CEDEX 13
Tel.: 33 1 49555840
Fax: 33 1 49554925

André KOZLOVSKY
Expert
SODIAAL
170 biz Bd. Montparnasse
75014 Paris
Tel.: 33 1 44109010

Ms. Annette JUNG
Responsable reglementation produits frais
Groupe Danone
7, rue de Teheran
75008 Paris
Tel.: 33 1 44352031
Fax: 33 1 45634515

Emmanuel PETEL
Office du lait
2 rue Saint Charles
75015 Paris
Tel.: 33 1 40587027
Fax: 33 1 40590458

Ms. Maire-Claire PONSIN
Conseiller
SYNDIFONTE
34 rue Se. Petersbourg
75382 Paris Cedex 008
Tel.: 33 1 49707293
Fax: 33 1 42806399

Mme Annick VENANT
Ministère de l'Agriculture, de la Pêche et de l'Alimentation
CNEVA - Laboratoire Central d'Hygiène Alimentaire
43 rue de Dantzig
75015 Paris
Tel.: 33 1 55762174
Fax: 33 1 55762706

Ms. Catherine VINCENT-RACE
Véterinaire- inspecteur
Direction general Alimentation
SDHA - filière produits laitiers
Ministère de l'Agriculture, de l'Alimentation et de la Pêche
175 rue du Chevaleret
75013 Paris

GABON

Jean Pierre NGOUA
Secrétaire Principal du Comité National du Codex Alimentarius
Commission Nationale de la FAO
B.P. 551
Libreville
Tel.: 241 763835

GERMANY
ALLEMAGNE
ALEMANIA

Deterd GOEMAN
Deputy Director
Federal Ministry of Food, Agriculture and Forestry
53123 Bonn
Tel.: 0228 529 3587
Fax: 0228 529 3429

Hans Dieter BOEHM
Head of Division
Federal Ministry for Health
53121 Bonn
Tel.: 49 228 9414220
Fax: 49 228 9414944

Ms. Juliane BRÄUNIG
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin
Diedersdorfer Wy.1
12277 Berlin
Tel.: 49 30 84122142
Fax: 49 30 84122151

Ms. Dorothea KELLEN
Assistant Head of Division
Federal Ministry of Food, Agriculture and Forestry
53123 Bonn
Tel.: 49 228 5293388
Fax: 49 228 5294407

Fritz G.E. KLEY
Senior Research Principal
Business Unit
Kraft Jacobs Suchard
D-81737 München
Tel.: 49 89 62738-0
Fax: 49 89 62738-120

Thomas KUETZEMEIER
Verband der Deutschen Milchwirtschaft
Meckenheimer Allee 137
53115 Bonn
Tel.: 49 228 982430
Fax: 49 228 9824320

Joerg W. RIEKE
Milchindustrie-Verband
Godesberger Allee 157
53175 Bonn
Tel.: 49 228 959690
Fax: 49 228 371535

Michael SCHAUFF
Verband der Deutschen Milchwirtschaft
Meckenheimer Allee 137
53115 Bonn
Tel.: 49 228 982430
Fax.: 49 228 9824320

Gernot WERNER
Milchindustrie-Verband
Godesberger Allee 157
53175 Bonn
Tel.: 49 228 959690
Fax: 49 228 373780

GREECE
GRECE
GRECIA

Mrs. Catherine GUINI
Alternate Permanent Representative of Greece to FAO
Via Saverio Mercadante 36
00198 Rome, Italy
Tel.: 39 6 854-9630
Fax: 39 6 8415927

Ms. Anastasia PIPERIDOU
Veterinarian
Ministry of Agriculture
General Directorate of Veterinary Services
Dir. of Public Health, Milk Section
Acharnon Rd. 2
Athens 10176
Tel.: 30 1 8836430
Fax: 30 1 8228188

HUNGARY
HONGRIE
HUNGRIA

Zoltán HORVATH
Director
National Meat and Milk Control Supervision
Lehel u. 43-47
H-1134 Budapest
Tel.: 36 1 2700 302

Zsigmond MATOCZA
Researcher
Hungarian Dairy Research Institute
Bakáts u. 8
H-1093 Budapest
Tel.: 36 1 2150 133

INDIA
INDE

Amrita PATEL
Managing Director
National Dairy Development Board
Anand, Gujarat
Fax: 02692-40156/40165

Sinha ATUL
Alternate Permanent Representative of India to FAO
Embassy of India
Via XX Settembre 5
00187 - Rome, Italy
Tel.: 39 6 4884642
Fax: 39 6 4819539

N.K. CHAWLA
Executive Director
National Dairy Development Board
Anand, Gujarat
Fax: 02692 40156/40165

N.C. GANGULI
Adviser
Indian Dairy Association
New Delhi
Tel.: 91 11 6429526
Fax: 91 11 3320613

Babu JACOB
Joint Secretary
Dept. of Animal Husbandry and Dairying
Ministry of Agriculture
Krishi Bhavan
New Delhi
Fax: 91 11 3387804

INDONESIA
INDONESIE

Mrs. Iga Mai SUKARIYATI
Head of Sub Directorate
Program Development, Directorate of Tobacco and Beverages Industries, DGAFI
Directorate General of Agricultural & Forestry Based Industry
Ministry of Industry and Trade
Gatot Subroto Kav 52-53, 17th floor
Jakarta 12960
Tel.: 62 21 5251753
Fax: 62 21 5252450

Uu Suhadi MAWARDANA
Assistant Agriculture Attaché
Indonesian Embassy
Via Campania, 55
00187 - Rome, Italy
Tel.: 39 6 4825951
Fax: 39 6 4880280

Habdisudarma SAMIHADJI
Division Head
Research & Development
PT INDOMILK
P.O. Box 2531
Jakarta 1001
Tel.: 62 21 8710211
Fax: 62 21 8710404

IRAN (Islamic Republic of)
IRAN (République islamique d')
IRAN (República Islámica del)

Mrs. Guity KARIM
Ministry of Health, Food, Hygienic and Cosmetic
Control Department
Teheran University, Fac. Vet. Med.
Azadi Avenue
Tehran

Mrs. Mansuren SEDEHI ESFAHANI
Institute of Standards and Industrial Research of Iran
P.O. Box 31585-163
Karaj

IRELAND
IRLANDE
IRLANDA

John FERRIS
Deputy Chief Veterinary Officer
Agriculture House
Department of Agriculture, Food and Forestry
Kildare Street
Dublin 2
Tel.: 353 1 6789011
Fax: 353 1 6762989

John O'MAHONY
Agricultural Inspector
Agriculture House
Kildare Street
Dublin 2
Tel.: 353 1 6072219
Fax: 353 1 6767100

ITALY
ITALIE
ITALIA

Ms. Brunella LO TURCO
Dirigente
Ministero delle Risorse Agricole, Alimentari e Forestali
Via Sallustiana 10
Roma
Tel./Fax: 39 6 4880273

Mrs. Maria BELFATTO
Medico Veterinario
Ministero della Sanità
Piazzale Marconi
Palazzo Italia, EUR
Roma
Tel.: 39 6 59943826
Fax: 39 6 59943598

Ms. Bruna BIANCHI-SALVADORI
Esperto Codex Italiano
Centro Sperimentale Latte
Strada per Merlino 3
Zelo Buon; Persico (MI)
Tel.: 39 2 906961
Fax: 39 2 9069699

Ettore CONI
Istituto Superiore della Sanità
V.le Regina Elena, 299
Rome

Mrs Isabella CORSO
UNALAT
Via Modena, 5
Roma
Tel.: 39 6 4872194
Fax: 39 6 4827571

Ms. Paola MERCIARO
Funzionario
Ministero delle Risorse Agricole, Alimentari e Forestali
Via XX Settembre, 20
Roma
Tel./Fax: 39 6 4880273

Ms. Rosa PAOLA
Observer
Codex Risorse Agricole
P.za A. Salviati 4
Roma
Tel./Fax: 39 6 4881252

Gennaro PISCOPO
Funzionario Agrario
Ministero delle Risorse Agricole
Via XX Settembre, 20
Roma
Tel.Fax: 39 6 4881252

Paolo RADOGNA
Legal manager
Corso P.ta Romana 2
Milano
Tel.: 39 2 72021817
Fax: 39 2 72021838

Angelo Vittorio ZAMBRINI
ASSOLATTE
Corso P.ta Romana 2
Milano
Tel.: 39 2 72021817
Fax: 39 2 72021838

JAPAN
JAPON

Ms. Noriko ISEKI D.V.M.
Section Chief for Sanitation Control of Milk and Dairy Products
Veterinary Sanitation Division
Environmetal Health Bureau
Ministry of Health and Welfare
2-2 Kasamigaseki 1-chome
Chiyoda -ku
Tokyo 100-45
Tel.: 81 3 35952337

Fax: 81 3 35037964

Kiyohide NAKAYAMA
Chief
Milk and Dairy Products Division
Livestock Industry Bureau
Ministry of Agriculture, Forestry and Fisheries
2-2 Kasumigaseki 1-chome
Chiyoda-ku
Tokyo 100
Tel.: 81 3 35011018
Fax: 81 3 35069578

Kaname ABURAI
Technical Advisor
Japan Fermented Milk and Fermented Milk Drinks Association
1-1 Sadohara-Cho
Ichigaya Hoken-Kaikan-Bekkan
Shinjuku-Ku
Tokyo 162
Tel.: 81 3 32674686
Fax: 81 3 32674663

Tetsuji HIROTA
Japan International Dairy Federation
1-14-9 Kudan-Kita
Chiyoda-ku
Tokyo
Tel.: 81 3 32643731
Fax: 81 3 32643732

Yoichi ISHIDA
General Manager
Japan Dairy Products Association
1-14-9, Kudan-Kita
Chiyoda-ku
Tokyo
Tel.: 81 3 32644131
Fax: 81 3 32644139

Hiroaki KAGI
Japan International Dairy Federation
1-14-9, Kudan-Kita
Chiyoda-ku
Tokyo
Tel.: 81 3 32643731
Fax: 81 3 32643732

Toru KANAMORI
Technical Advisor
Japan Fermented Milk and Fermented Milk Drinks Association
1-1 Sadohara-Cho
Icigaya Hoken-Kaikan-Bekkan
Shinjuku-ku
Tokyo 162
Tel.: 81 3 32674686
Fax: 81 3 32674663

Bunji KANZAKI
Technical Advisor
Japan Dairy Technical Association
(Japan Food Hygiene Association)
1-14-19 Kudan-Kita
Chiyoda-ku
Tokyo
Tel.: 81 3 32641921
Fax: 81 3 32641569

Hideki SUZUKI
Japan International Dairy Federation
1-14-9, Kudan-Kita
Chiyoda-ku
Tokyo
Tel.: 81 3 32643731
Fax: 81 3 32643732

KOREA
COREE
COREA

Kiho YOON
Alternate Permanent Representative to FAO
Embassy of the Republic of Korea
Via Barnaba Oriani, 30
00197 - Rome
Italy
Tel.: 39 6 8088769
Fax: 39 6 80687794

Byungho PARK
Assistant Director
Livestock Policy Division
Ministry of Agriculture, Forestry and Fisheries
Tel.: 82 2 5049431
Fax.: 82 2 5073966

IlYoung KWAK
Assistant Director
Food Sanitation Division
Ministry of Health and Welfare
Tel.: 82 2 5037586
Fax.: 82 2 5031100

Jong Yeom KIM
Director Bacteriology & Immunology Department
National Veterinary Research Institute
6 Dong 480 Anyang
430-016 Korea
Tel.: 82 343 671765
Fax: 82 343 671778

MyungSub CHUNG
Chief Researcher
Korean Institute of Food
57-1 Noryangjin-Dong
Dong Jak-Ku
Seoul 156-050
Tel.: 82 2 8239547
Fax.: 82 2 8241762

ManJae LEE
Managing Director
Dairy Plant Management and Quality Control
Seoul Dairy Cooperative
Tel.: 82 2 4338151
Fax.: 82 2 4331078

SeungChun BAICK
Principle Research Scientist
Institute of Seoul Dairy Foods Research
Seoul Dairy Cooperative
Tel.: 82 345 4913867
Fax.: 82 345 4919179

LIBYA
LIBYE
LIBIA

Salem AL-HAMLI AL-MAGHRABI
Director
Misrata Milk Factory
Tel.: 218 51 631420
Fax: 218 51 631172

Salah NASR AL-MAHMOUDI
Chief Milk Standards Inspector
Tel.: 218 51 801035
Fax: 218 51 801036

Mansur Mabruk SEGHAYER
Consellor and Alternate Representative of Libya
Mission to UN Agriculture in Rome
Via Nomentana 365
Rome, Italy

MADAGASCAR

Raymond SAMANY
Directeur Elevage
B.P. 291
Antananarivo 101
Tel.: 261 2 40011 et 40609
Fax: 261 2 40609

MAURITIUS
MAURICE
MAURICIO

Denis CANGY
Representative of Mauritius Ambassador to FAO
Ministry of Foreign Affairs
Consulate of Mauritius
Rome, Italy

MEXICO
MEXIQUE

Javier ALVAREZ
Ministerio de Agricultura, Ganaderia y Desarrollo Rural
Recreo N. 14, 8° Piso
Mexico, D.F.
Tel.: 52 5 5347985
Fax: 52 5 5349744

Eduardo MENDEZ
Advisor to the Ministry of Commerce
Ministry of Commerce
P.O. Box 600-486
México D.F. 03810
Tel.: 52 5 6874426
Fax: 52 5 543 9189

MOROCCO
MAROC
MARRUECOS

Abdesselem ARIFI
Représentant Permanent Adjoint
Ambassade du Royaume du Maroc à Rome
Via Lazaro Spallanzani 8-10
00161 - Rome, Italy
Tel.: 39 6 4402524/4402587
Fax: 39 6 4402695

MYANMAR

U KYI WIN
Third Secretary
Embassy of the Union of Myanmar
Via Vincenzo Bellini, 20
00198 - Rome, Italy
Tel.: 39 6 8549374
Fax.: 39 6 8413167

NETHERLANDS
PAYS-BAS
PAISES BAJOS

Dr. A. MEIJERING
Ministry of Agriculture, Nature Management and Fisheries
Department for Agriculture
P.O. Box 20401
2500 Ek The Hague
Tel.: 31 70 37922554
Fax: 31 70 3476809

M. J. BOUWMAN
Adviser
COKZ
P.O. Box 250
3830 AG Leusden
Tel.: 31 33 4965696
Fax: 31 33 4940674

Dr. C.A.L. BERCHT
Adviser
NZO
Bleiswijkseweg 35
2712 PB Zoetermeer
Tel.: 31 79-3430304
Fax: 31 79-3426185

R.H. OOST
Adviser
Commodity Board for Dairy Produce
P.O. Box 5806
2280 HV Rijswijk
Tel.: 31 70 3409423
Fax: 31 70 3409943

Nicholas SCHELLING
Ministry of Agriculture, Nature Management and Fisheries
Department for Industry and Trade
P.O. Box 20401
2500 EK The Hague
Tel.: 31-70-3792235
Fax: 31-70-3477459

NEW ZEALAND
NOUVELLE-ZELANDE
NUEVA ZELANDIA

Philip R. FAWCET
National Manager
(Standards and Systems) (Dairy)
MAF Regulatory Authority
P.O. Box 2526
Wellington
Tel.: 64 4 4989874
Fax: 64 4 4744240

R.I. HALL
Operations Manager
New Zealand Dairy Board
P.O. Box 417
Wellington
Tel.: 64 4 4718791
Fax: 64 4 4718739

Jeremy PALMER
First Secretary
New Zealand Embassy
Via Zara 28
00198 Rome, Italy

NIGERIA

Joseph Ahmadu ABALAKA
Director General
Standards Organization of Nigeria
Phase 1, 9th Floor
Federal Secretariat
Lagos
Tel.: 234 1 685073/682615
Fax: 234 1 681820

Aethelbirth MUOKA
Deputy Director (Research)
Federal Ministry of Industry
P.M.B. 85, Garki
Abuja
Tel.: 234 9 2341367
Fax: 234 9 2341919

P.A. NWAJAGU
Secretary, Codex Contact Point and National Codex Committee
Standards Organisation of Nigeria
Office of the Director General
Federal Secretariat,
Phase 1, 9th Floor
Ikoyi, Lagos
Tel.: 234 1 685073
Fax: 234 1 681820

NORWAY
NORVEGE
NORUEGA

Mrs. Nora MENTZONI
Norwegian Food Control Authority
P.O. Box 8187 Dep
N-0034 Oslo
Tel.: 47 22 246650
Fax: 47 22 246699

PERU
PEROU

Miss Gabriella Vassallo
Encargada de negocios

a.i.
Representación Permanente del Perú ante la FAO
Lungotevere Portuense, 150, int. 17
00153 - Rome, Italy
Tel./Fax.: 39 6 5809782

PHILIPPINES
FILIPINAS

Noel DE LUNA
Agricultural Attache
Deputy Permanent Representative
Embassy of the Republic of the Philippines
Via San Valentino, 12
00197 Rome, Italy
Tel.: 39 6 8083530
Fax: 39 6 8084219

POLAND
POLOGNE
POLONIA

Cezary ORGANISCIAK
Main Specialist
Ministry of Agriculture and Food Economy
30 Wspólna
Warsaw
Tel.: 48 22 622266
Fax: 48 22 6288511

Franciszek DORCZAK
Chief of Section
Quality Inspection Office
Ministry of Foreign Economic Relations
32/34 Zurawia
Warsaw
Tel.: 48 22 6284625
Fax: 48 22 6214858

Andrzej BARANOWSKI
Chief
Technology and Standardization Division
National Agreement of Dairy Cooperatives
66/68 Hoza
Warsaw 00-950
Tel.: 48 22 6287081 ext. 253
Fax: 48 22 6298253

PORTUGAL

Mme Antonieta QUINTA QUEIMADA
Head of Delegation
Instituto de Protecção da Produção Agro Alimentar
Tel.: 01-7962161
Fax: 01-7971750

ROMANIA
ROUMANIE
RUMANIA

Ms. Anisoara LAUDONIU
Rechercher principal
Ministère de l'agriculture et de l'alimentation
Institut de Chimie Alimentaire
rue Garlei No. 1
Bucarest

Mr. Tudorel BALTA
Directeur
Ministère de l'agriculture et de l'alimentation
Str. Carol 15-17, sect. 1
Bucarest

Mrs. Alexandrina TOMA
Chef laboratorie du lait et des produits laitiers
Ministrère de l'agriculture et de l'alimentation
Institut de chimie alimentaire
rue Garlei N. 1, sect. 1
Bucarest

SENEGAL

M.B. LY
Ministre-Conseiller
Representant adjoint
Ambassade de la République du Sénégal
Via Giulia, 66
00186 - Rome, Italy
Tel/Fax: 39 6 6865212

SLOVAK REPUBLIC
REPUBLIQUE SLOVAQUE
REPUBLICA ESLOVACA

Ms. María KADLECIKOVA
Embassy of the Slovak Republic
Via dei Colli della Farnesina, 144
00194 Rome, Italy
Tel.: 39 6 36308741/5
Fax: 39 6 36308617

Ms. Viera HERMANOVA
Milk Research Institute
Dlhá 95
Zilina 01001
Tel.: 42 89 32618
Fax:42 89 52002

SPAIN
ESPAGNE
ESPANA

Mrs. Maria Luisa AGUILAR
Jefe de sección de la Subdirección General de Higiene de los Alimentos
Ministerio de Sanidad y Consumo
Paseo del Prado,18-20
28014 Madrid

Pedro BALLESTER
Ingeniero Agrónomo
CEA Bermupez, 63 - 28003
Madrid

SWAZILAND
SWAZILANDIA

Robert S. THWALA
Director, Veterinary Services
Ministry of Agriculture and Co-operatives
P.O. Box 162
Mbabane
Tel.: 268 42731
Fax: 268 44700

SWEDEN
SUEDE
SUECIA

Mrs. Karin WINBERG
Government Inspector
National Food Administration
Box 622
S-751 26 Uppsala
Tel.: 46 18 175500
Fax: 46 18 105848

Mrs. Gunilla JOHANSSON
M. Sc.
Swedish Dairies' Association
S-105 46 Stockholm
Tel.:46.8. 6773244
Fax:46.8. 203329

SWITZERLAND
SUISSE
SUIZA

Ms. Eva ZBINDEN
Head of Codex Section
Federal Office of Public Health
Mattenhofstrasse 5
3003 Berne
Tel.: 41 31 3229572
Fax: 41 31 3229574

Fédéric BRAND
Federal Office of Agriculture
Mattenhofstrasse 5
3003 Berne
Tel.:41.31. 322-2629
Fax:41.31.322-2634

Jan KRUSEMAN
Nestec Ltd.
1800 Vevey
Tel.: 41.21. 9243273
Fax: 41 21 9244547

THAILAND
THAILANDE
TAILANDIA

Narin TONGSIRI
Faculty of Agro-Industry
Chiang Mai University
Chiang Mai - 50200
Tel.: 66.53. 221699 ext. 4951
Fax: 66.53. 217143
Email: [email protected]

Ms. Kanuengnit KORTHAMMARIT
Veterinarian
Feed Quality Control Division
Department of Livestock Development
Ministry of Agriculture and co-operatives
Phyathai Road
Bangkok 10400
Tel./Fax: 66 2 2511942

Miss Sukontha NAEKAMANURAK
Scientist
Department of Science Service
Ministry of Science, Technology and Environment
Rama VI Rd.
Bangkok 10400
Tel.: 66 2 6445431
Fax: 66 2 2458993

Kasem PRASUTSANGCHAN
Alternate Permanent Representative
Thai Embassy
Via Zara, 9
00198 Rome
Tel.: 39 6 4402234
Fax: 39 6 4402029

Mrs. Yuantar PRUKSARAJ
Director of Feed Quality ControlDivision
Department of Livestock Development
Ministry of Agriculture and Co-operative
Phyathai Road
Bangkok 10400
Tel.: 66 2 2518206/2515136-8
Fax: 66 2 2511942

Surat SOOKJAI
Chief of Dairy Plant Division
Office of the D.P.O. Central Region
Dairy Farming Promotion Organization of Thailand
Tel.:66.36. 342016
Fax:66.36.341013

Suhat SUNGCHAYA
Second Secretary
Royal Thai Embassy
Via Zara 9
00198 Rome, Italy
Tel.: 39 6 4402234
Fax: 39 6 4402029

UGANDA
OUGANDA

C.W. BUNOTI
Acting Commissioner for Animal Production and Marketing Department
Ministry of Agriculture, Animal Industry and Fisheries
P.O. Box 513
Entebbe
Tel.: 256 042 21040/20825
Fax 256 042 20428

Robert P. WALIMBWA
Field Manager
Dairy Corporation
P.O. Box 7078
Kampala
Tel.: 256 41 258751-5
Fax: 256 41 230942

UNITED KINGDOM
ROYAUME-UNI
REINO UNIDO

Greg HODSON
Food Labelling and Standards Division
Room 316
Ministry of Agriculture, Fisheries and Food
Ergon House
17 Smith Square
London SW1P 3JR
Tel.: 44 171 238 6214
Fax: 44 171 238 5782

Ms. Sue GOLIGHER
Food Hygiene Division
Room 415
Ministry of Agriculture, Fisheries and Food
Ergon House
17 Smith Square
London SW1P 3JR
Tel.: 44 171 238 6353
Fax: 44 171 238 6745

Ed KOMOROWSKI
Dairy Industry Federation
19 Cornwall Street
London NW1 4QP
Tel.: 44 171 4807244
Fax: 44 171 4874734

Miss Pendi NAJRAN
Food Labelling and Standards Division
Ministry of Agriculture, Fisheries and Food
Ergon House, c/o Nobel House
17 Smith Square
London SW1P 3JR
Tel.: 44 171 238 6182
Fax: 44 171 238 5782

Richard ROSS
St. Ivel Ltd.
Interface Business Park
Wootton Bassett
Swindon
Wiltshire SN4 8QE
Tel.: 44.1793. 843429
Fax: 44.1793. 843454

UNITED STATES OF AMERICA
ETATS-UNIS D'AMERIQUE
ESTADOS UNIDOS DE AMERICA

Duane R. SPOMER
Chief
Dairy Standardization Branch
Dairy Division AMS
U.S. Department of Agriculture
Washington, DC 20090-6456
Tel.: 1 202.7207473
Fax: 1 202.7202693

Thomas M. BALMER
Vice President
International Dairy Foods Association
1250 H. Street 900
Washington, DC 20005
Tel.: 1 202.737. 4332
Fax: 1 202.331.7820

Warren S. CLARK
Chief Executive Officer
American Dairy Products Institute
130 North Franklin Street
Chicago, Illinois 60606
Tel.: 1 312.782.4888
Fax: 1 312.782.5299

John J. GUZEWICH
Chief
Food Protection Section
New York Department of Health
2 University Place, Room 404
Albany
New York 12203-3399
Tel.: 1 518 4586714
Fax: 1 518 4586732

Jerome J. KOZAK
Senior Vice President
International Dairy Foods Association
1250 H. Street 900
Washington, DC 20005
Tel.: 1 202.737.4332
Fax: 1 202.331.7820

Ms. Diane D. LEWIS
Vice President of Technical Services
United States Dairy Export Council
2111 Wilson Boulevard, Suite 600
Arlington, VA 22201
Tel.: 1 703.528.3049
Fax: 1 703.528.3705

L.J. MATURIN
Chief
Laboratory Quality Assurance Branch, H.H.-450
Division of HACCP
Center for Food Safety
U.S. Food and Drug Administration
6502 Archer Road
Summit Argo, Illinois 605010-1957
Tel.: 1 708.728.4120
Fax: 1 708.728.4179

Timothy A. MORCK
Director, Nutrition and Regulatory Affairs
The Dannon Company
120 White Plains Road
Tarrytown, New York 10591-55336
Tel.: 1 914.366.2891
Fax: 1 914.366.2752

John C. MOWBRAY
Consumer Safety Officer
Office of Plant and Dairy Foods and Beverages, HFS-306
U.S. Food and Drug Administration
200 C Street, SW
Washington, DC 20204
Tel.: 1 202.205. 1731
Fax: 1 202.205. 4422

Raj NARASIMMON
Director of Product Innovation and Quality Systems
Schreiber Foods, Inc.
425 Pine Street
P.O. Box 19010
Green Bay, Wisconsin 54307-9010
Tel.:414.437.7601
Fax:414.436.2225

Johnnie G. NICHOLS
Special Consultant, International Affairs
International Dairy Foods Association
1250 H. Street 900
Washington, DC 20005

Ms. Deborah VAN DYK
Director of Legal Affairs
Schreiber Foods, Inc.
425 Pine Street
P.O. Box 19010
Green Bay, Wisconsin 54302-9010
Tel.: 1 414.437.7601
Fax: 1 414.436.2700

H. Michael WEHR
Director, International Food Standards
Technical Assessment Systems, Inc.
The Flour Mill
1000 Potomac Street, NW
Washington, DC 20007
Tel.: 1 202.337.2625
Fax: 1 202.337.1744

URUGUAY

Mrs. Ana María BERTI
Directora
Ministerio de Ganadería, Agricultura y Pesca
Millán 4703
Montevideo - C.P. 12.900
Tel.: 598 2 393069
Fax: 598 2 393069/392074

Mrs. María Luisa BLANCO GIANI
Directora de División
Ministerio de Ganadería, Agricultura y Pesca
Constituyente y 18 de Julio
Montevideo
Tel.: 598 2 426302
Fax: 598 2 426331

Sra. Maya PIÑEIRO
Jefe Sector
LATU
Laboratorio Tecnológico del Uruguay
Avenida Italia 6201
Montevideo
Tel.: 598 2 613724
Fax: 598 2 618554

VIETNAM

Prof. Phan THI KIM
Vien Dinh Duong, Vice Director
National Institute of Nutrition
Ministry of Health
48 Tang Bat HO
Hanoi
Tel.: 84 4 257090; 253784
Fax: 84 4 257885

Prof. Bui Minh DUC
Vien Dinh Duong
Ass. Director on Food Science and Safety
National Institute of Nutrition
Ministry of Health
48 Tang Bat HO
Hanoi
Tel.: 84 4 257090; 253784
Fax: 84.4. 257885

Dr. Huynh Hong NGA
Vien Dinh Duong
Head Department on Food Hygiene and Safety
National Institute of Nutrition
Ministry of Health
48 Tang Bat HO
Hanoi
Tel.: 84 4 257090; 253784
Fax: 84 4 257885

OBSERVER COUNTRIES
PAYS OBSERVATEURS
PAISES OBSERVADORES

HOLY SEE
SAINT-SIEGE
SANTA SEDE

Mr. Lelio BERNARDI
Agricultural Adviser
c/o Permanent Observer of the Holy See to WFP
Piazza S. Callisto
00120 Città del Vaticano
Italy

RUSSIAN FEDERATION
FEDERATION DE RUSSIE
FEDERACION DE RUSIA

Andrey BOGATYREV
Head of Department of Agriculture
Ministry of Science and Technical Policy of the Russian Federation
Tverskaya st., 11
Moscow

Ms. Valentina TARASSENKOVA
Head Specialist
Minsitry of Sciences and Technical Policy of the Russian Federation
Tverskaya st., 11
Moscow 103905

Igor CHUVAKHIN
Alternate Observer of the Russian Federation
Russian Embassy
Via Gaeta, 5
Rome, Italy

UKRAINE
UCRANIA

Volodymyr VILSKY
Consigliere dell'Ambasciata
Ambasciata dell'Ucraina in Italia
Via Guido D'Arezzo, 9
Rome, Italy

INTERNATIONAL ORGANIZATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES

EUROPEAN COMMUNITY (EC)

Commission:

Ms. Marie-Ange BALBINOT
Administrator
Foodstuffs Legislation
Directorate General Industry
European Commission
Rue de la Loi, 200
Brussels 1049, Belgium
Tel.: 32 2 2950763
Fax: 32 2 2960951

Hermann GLAESER
Principal Administrator
Directorate General Agriculture
European Commission
Rue de la Loi
Brussels 1049, Belgium
Tel.:32.2.2953238
Fax:32.2.2953310

Eric THEVENARD
Administrator
Directorate General Agriculture
European Commission
Rue de la Loi
Brussels 1049, Belgium
Tel.: 32 2 2969966
Fax: 32 2 2953144

Ms. Sophie WEISSWANGE
Administrator
Foodstuffs Legislation
Directorate General Industry
European Commission
Rue de la Loi
Brussels 1049, Belgium
Tel.: 32 2 2994784
Fax: 32 2 2960951

Council:

Luciano ROBOTTI
Amministratore Principale
Consiglio dei Ministri dell'Unione Europea
rue de la Loi, 175
1048 Bruxelles, Belgium
Tel.: 32 2 2857312
Fax: 32 2 2857957

EUROPEAN DAIRY ASSOCIATION (EDA)

Dr. A.J. VAN DE VEN
14, rue Montoyer
B-1000 Bruxelles, Belgium
Tel.: 32 2 5495040
Fax: 32 2 5497049

R. MAEIJER
Walstraat 17
8011 NR Zwolle, The Netherlands
Tel.: 31 384 214078
Fax: 31 384 214078

EUROPEAN FOOD & FEED CULTURES
ASSOOCIATION (E.F.F.C.A.)

Jean-Jacques PIOT
Conseiller/Adviser
N.G.O. - E.F.F.C.A.
85 boulevard Haussmann
75008 Paris, France
Tel.: 33 1 42654246
Fax: 33 1 42650205

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)

R.J. Dawson

Senior Technical Advisor

FAO/RAP

Maliwan Mansion, 29 Phra Atit Road

Bangkok 10200, Thailand

Tel: 662 281 7844

Fax: 662 282 9757

INTERNATIONAL DAIRY FEDERATION (IDF)
FEDERATION INTERNATIONALE DE LAITERIE (FIL)

Anders OTERHOLM
President of Commission D
International Dairy Federation
Norwegian Dairy Association
POB 9051 Grøenland
N-0133 Oslo, Norway
Tel.: 47 22 938800
Fax: 47 22 172299

Edward HOPKIN
Secretary General
International Dairy Federation
41 Square Vergote
1030 Brussels, Belgium
Tel.: 32 2 7331690
Fax: 32 2 7330413
E-mail: [email protected]

Hans VAN DER BAS
International Dairy Federation
Oude Arnhemse Bovenweg 12
3941 XM Doorn, The Netherlands
Tel./Fax: 31.343.415591

MARINALG INTERNATIONAL

Paul COUCHOUD
Adviser
NGO Marinalg Int.
85 Bld. Haussmann
75008 Paris, France
Tel.: 33 1 42654158
Fax: 33 1 42650205

NEW ZEALAND SECRETARIAT

B.C. BURGESS
Chief Dairy Officer
MAF Regulatory Authority
P.O. Box 2526
Wellington, New Zealand
Tel.: 64 4 474 4100
Fax: 64 4 473 0118

Miss F.L. DUNCAN
Policy Analyst
MAF Policy
P.O. Box 2526
Wellington, New Zealand
Tel.: 64 4 474 4100
Fax: 64 4 473 0118

JOINT FAO/WHO SECRETARIAT

Ms. Yukiko YAMADA
Food Standards Officer
Joint FAO/WHO Food Standards Programme
FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: 39 6 52255443
Fax: 39 6 52254593

George GHEORGHIEV
Consultant
Joint FAO/WHO Food Standards Programme
FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: 39 6 52253832
Fax: 39 6 52254593

Franck BOCCAS
Food Standards Officer
Joint FAO/WHO Food Standards Programme
FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: 39 6 52252700
Fax: 39 6 52254593

APPENDIX II: Draft Revised Standard for Butter (A-1) (Advanced to Step 8 of the Codex Procedure)

The Appendix to this Standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A(I)(b) of the General Principles of the Codex Alimentarius.

1. SCOPE

This Standard applies to butter intended for direct consumption or for further processing in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

Butter is a fatty product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

Milk and products obtained from milk

3.2 Permitted Ingredients

Sodium chloride and food grade salt
Starter cultures of harmless lactic acid and/or flavour producing bacteria
Potable water

3.3 Composition

Minimum milkfat content

80% m/m

Maximum milk solids-not-fat content

2% m/m

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

Colours

160b

Annatto extracts

20 mg/kg (calculated as bixin)

160a

b-Carotene

25 mg/kg

Acidity Regulators

339

Sodium phosphates

)

500(i)

Sodium carbonate

)

2 g/kg

500(ii)

Sodium hydrogen carbonate

)

singly or in combination expressed as

524

Sodium hydroxide

)

anhydrous substances

526

Calcium hydroxide

)

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

In particular, the following limit applies:

Metal

Maximum Level

Lead

0.05 mg/kg

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the product covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

7.1 Name of the Food

The name of the food shall be "Butter". The name "butter" with a suitable qualification shall be used for butter with more than 95% fat.

7.1.1 A word or words denoting the animal or, in the case of a mixture, all the animals from which the milk has been derived, should be inserted immediately before or after the designation of the product. Such declarations are not required if the consumer would not be misled by their omission.

7.1.2 Butter may be labelled to indicate whether it is salted or unsalted according to national legislation.[27]

7.2 Labelling of Non-Retail Containers

Information required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions if required shall either be given on the container or in accompanying documents. However, the name of the product, lot identification, the name and address of the manufacturer or packer shall appear on the container. Lot identification and the name and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

7.3 Declaration of Milkfat Content

Butter shall be labelled to indicate the fat content in a manner found acceptable in the country of sale if the consumer would be misled by its omission.

8. METHODS OF SAMPLING AND ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat, Solids-not-fat and Water Content

According to IDF Standard 80:1977/ISO 3727:1977/AOAC 938.06 (fat) & 920.116.

8.3 Detection of Vegetable Fat

According to either IDF Standard 32:1965/ISO 3595:1976/AOAC 955.34 (phytosteryl acetate test) or IDF Standard 54:1970/ISO 3594:1976/AOAC 970.50 (gas-liquid chromatography).

8.4 Determination of Lead

According to AOAC 972.25 (Codex general method).

Appendix

1. OTHER CONTAMINANTS

Heavy Metals

Metal

Maximum Level

Iron

2.0 mg/kg

Copper

0.05 mg/kg

2. OTHER METHODS OF ANALYSIS

2.1 Determination of Acid Value

According to IDF Standard 6B:1989/ISO 1740:1991/AOAC 967.17.

2.2 Determination of Refractive Index

According to IDF Standard 7A:1969 (confirmed 1983)/ISO 1739:1975/AOAC 969.18.

2.3 Determination of Salt Content

According to IDF Standard 12B:1988/ISO CD 1738/AOAC 960.29.

2.4 Determination of Iron

According to NMKL 139.1991 (Codex general method) or IDF Standard 103A:1986/ISO 6732:1985.

2.5 Determination of Copper

According to AOAC 971.20 (Codex general method) or IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 (Codex general method).

APPENDIX III: Draft Revised Standard for Milkfat Products (A-2) (Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to Anhydrous milkfat, milkfat, anhydrous butteroil, butteroil and ghee, which are intended for further processing or culinary use, in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

2.1 Anhydrous Milkfat, Milkfat, Anhydrous Butteroil and Butteroil are fatty products derived exclusively from milk and products obtained from milk by means of processes which result in almost total removal of water and non-fat solids.

2.2 Ghee is a product exclusively obtained from milk, cream or butter by means of processes which result in almost total removal of water and non-fat solids, with an especially developed flavour and physical structure.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

Milk and products obtained from milk

3.2 Permitted Ingredients

Starter cultures of harmless lactic acid and/or flavour producing bacteria.

3.3 Composition

Anhydrous milkfat/Anhydrous butteroil

Milkfat

Butteroil

Ghee

Minimum milkfat (% m/m)

99.8

99.6

99.6

99.6

Maximum water (% m/m)

0.1

-

-

-

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

4.1 Inert gas with which airtight containers are flushed before, during and after filling with product.

4.2 Antioxidants

The following are permitted with or without antioxidant synergists in all products except Anhydrous Milkfat:

No.

Name of Food Additive

Maximum Level

Antioxidants

310

Propyl gallate

100 mg/kg

321

Butylated hydroxytoluene (BHT)

75 mg/kg

320

Butylated hydroxyanisole (BHA)

175 mg/kg

Any combination of propyl gallate, BHA and BHT providing limits above are not exceeded

200 mg/kg

306

Mixed tocopherols concentrate

)

307

Alpha-tocopherol

)

500 mg/kg

308

Synthetic gamma-tocopherol

)

309

Synthetic delta-tocopherol

)

304

Ascorbyl palmitate

)

500 mg/kg

305

Ascorbyl stearate

)

individually or in combination

Antioxidant Synergists

330

Citric acid

Limited by GMP

331

Sodium citrates

Limited by GMP

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

7.1 Name of the Food

The name of the food shall be:

Anhydrous Milkfat

)

Milkfat

)

According to description specified in Section 2,

Anhydrous Butteroil

)

composition specified in Section 3, and the use of

Butteroil

)

antioxidants (see Section 4).

Ghee

)

7.1.1 A word or words denoting the animal or, in the case of a mixture, all the animals from which the milk has been derived should be inserted immediately before or after the designation of the product. Such declarations are not required if the consumer would not be misled by their omission.

7.2 Labelling of Non-Retail Containers

8. METHODS OF SAMPLING AND ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12

8.2 Determination of Fat Content

According to IDF Standard 24:1964/ISO CD 8852.

8.3 Determination of Water Content

According to IDF Standard 23A:1988/ISO CD 5536.

8.4 Detection of Vegetable Fat

According to either IDF Standard 32:1965/ISO 3595:1976/AOAC 955.34 (phytosteryl acetate test) or IDF Standard 54:1970/ISO 3594:1976/AOAC 970.50 (gas-liquid chromatography).

Appendix

1. OTHER QUALITY FACTORS

Anhydrous milkfat/
Anhydrous butteroil

Milkfat

Butteroil

Ghee

Maximum free fatty acids (% m/m as oleic acid)

0.3

0.4

0.4

0.4

Maximum peroxide value (milliequivalents of oxygen/kg fat)

0.3

0.6

0.6

0.6

Taste and odour

Acceptable for market requirements after heating a sample to 40-45°C

Texture

Smooth and fine granules to liquid, depending on temperature

2. OTHER CONTAMINANTS

Heavy Metals

The following limits apply to Anhydrous Milkfat, Milkfat, Anhydrous Butteroil and Butteroil and Ghee:

Metal

Maximum Level

Copper

0.05 mg/kg

Iron

0.2 mg/kg

3. OTHER METHODS OF ANALYSIS

3.1 Determination of Free Fatty Acids Content (expressed as oleic acid)

According to IDF Standard 6B:1989/ISO 1740:1991/AOAC 969.17.

The free fatty acids content can be calculated by multiplying the fat acidity by 0.282.

3.2 Determination of Peroxide Value

According to IDF Standard 74A:1991/ISO 3976:1977.

3.3 Determination of Copper Content

According to IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 (Codex general method).

3.4 Determination of Iron Content

According to IDF Standard 103A:1986/ISO 6732:1985.

APPENDIX IV: Draft Revised Standard for Evaporated Milks (A-3) (Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to evaporated milks, intended for direct consumption or further processing, in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

Evaporated milks are milk products which can be obtained by the partial removal of water from milk by heat, or by any other process which leads to a product of the same composition and characteristics. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.

3. ESSENTIAL COMPOSITION & QUALITY FACTORS

3.1 Raw Materials

Milk and milk powders*, cream and cream powders*, milkfat products*.

* For specifications, see the relevant Codex standards.

The following milk products are allowed for protein standardization purposes:

- milk retentate

Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk.

- milk permeate

Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration.

- lactose*

* For specifications, see the relevant Codex standards.

3.2 Permitted Ingredients

Potable water

3.3 Composition

Evaporated milk

Minimum milkfat

7.5% m/m

Minimum milk solids

25% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Evaporated skimmed milk

Maximum milkfat

1% m/m

Minimum milk solids

20% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Evaporated partly skimmed milk

Milkfat

More than 1% and less than

7.5% m/m

Minimum milk solids

20% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Evaporated high-fat milk

Minimum milkfat

15% m/m

Minimum milk solids-not-fat

11.5% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

Firming Agents

Sodium chloride

)

2 g/kg singly or 3 g/kg in combination,

508

Potassium chloride

)

expressed as anhydrous substances

509

Calcium chloride

)

Stabilizers

331

Sodium citrates

)

2 g/kg singly or 3 g/kg in combination,

332

Potassium citrates

)

expressed as anhydrous substances

333

Calcium citrates

)

Acidity Regulators

500

Sodium carbonates

)

501

Potassium carbonates

)

170

Calcium carbonates

)

339

Sodium phosphates

)

2 g/kg singly or 3 g/kg in combination,

340

Potassium phosphates

)

expressed as anhydrous substances

341

Calcium phosphates

)

450

Diphosphates

)

451

Triphosphates

)

452

Polyphosphates

)

Thickener

407

Carrageenan

150 mg/kg

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

7.1 Name of the Food

The name of the food shall be

Evaporated milk

}

Evaporated skimmed milk

}

according to the composition specified in Section 3

Evaporated partly skimmed milk

}

Evaporated high-fat milk

}

Evaporated partly skimmed milk may be designated "evaporated semi-skimmed milk" if the milkfat content is 4.0 - 4.5% and the minimum milk solids is 24% m/m.

7.1.1 A word or words denoting the animal or, in the case of a mixture, all the animals from which the milk has been derived should be inserted immediately before or after the designation of the product. Such declarations are not required if the consumer would not be misled by their omission.

7.2 Declaration of Milkfat Content

The milkfat content expressed as a percentage by weight of the product shall be declared.

7.3 List of Ingredients

For products obtained by recombination or reconstitution, the fact of recombination and reconstitution shall be declared by listing the raw materials in the ingredients list. Milk products used only for protein adjustment purposes need not be declared.

7.4 Labelling of Non-Retail Containers

Information required in Sections 4.1 - 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions, if required, shall either be given on the container or in accompanying documents. However, the name of the product, lot identification, the name and address of the manufacturer or packer shall appear on the container. Lot identification and the name and address may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING & ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat Content

According to IDF Standard 13C:1987/ISO 1737:1985/AOAC 920.115F, 945.48G.

8.3 Determination of Total Solids Content

According to IDF Standard 21B:1987/ISO 6731:1989 or AOAC 925.23A, 920.107, 945.48D.

8.4 Determination of Protein Content

Protein content is 6.38 multiplied by total Kjeldahl nitrogen determined by AOAC 945.48H following the method prescribed in IDF Standard 20B:1993/ISO CD 8968/AOAC 991.20.

APPENDIX V: Draft Revised Standard for Sweetened Condensed Milks (A-4) (Advanced to step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to sweetened condensed milks, intended for direct consumption or further processing, in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

Sweetened condensed milks are milk products which can be obtained by the partial removal of water from milk with the addition of sugar, or by any other process which leads to a product of the same composition and characteristics. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.

3. ESSENTIAL COMPOSITION & QUALITY FACTORS

3.1 Raw Materials

Milk and milk powders*, cream and cream powders*, milkfat products*.

* For specifications, see the relevant Codex standards.

The following milk products are allowed for protein adjustment purposes:

* For specifications, see the relevant Codex standards.

3.2 Permitted Ingredients

Potable water

Sugar

In this product, sugar is generally considered to be sucrose, but a combination of sucrose with other sugars, consistent with Good Manufacturing Practice, may be used.

3.3 Composition

Sweetened condensed milk

Minimum milkfat

8% m/m

Minimum milk solids

28% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Sweetened condensed skimmed milk

Maximum milkfat

1% m/m

Minimum milk solids

24% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Sweetened condensed partly skimmed milk

Milkfat

More than 1% and less than

8% m/m

Minimum milk solids-not-fat

20% m/m

Minimum milk solids

24% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Sweetened condensed high-fat milk

Minimum milkfat

16% m/m

Minimum milk solids-not-fat

14% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

For all sweetened condensed milks the amount of sugar is restricted by Good Manufacturing Practice to a minimum value which safeguards the keeping quality of the product and a maximum value above which crystallization of sugar, may occur.

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

Sweetener

951

Aspartame

1 g/kg

Firming Agents

Sodium chloride

)

2 g/kg singly or 3 g/kg in combination,

508

Potassium chloride

)

expressed as anhydrous substances

509

Calcium chloride

)

Stabilizers

331

Sodium citrates

)

2 g/kg singly or 3 g/kg in combination,

332

Potassium citrates

)

expressed as anhydrous substances

333

Calcium citrates

)

Acidity Regulators

500

Sodium carbonates

)

501

Potassium carbonates

)

170

Calcium carbonates

)

339

Sodium phosphates

)

2 g/kg singly or 3 g/kg in combination,

340

Potassium phosphates

)

expressed as anhydrous substances

341

Calcium phosphates

)

450

Diphosphates

)

451

Triphosphates

)

452

Polyphosphates

)

Thickener

407

Carrageenan

150 mg/kg

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

7.1 Name of the Food

The name of the food shall be

Sweetened condensed milk

}

Sweetened condensed skimmed milk

}

according to the composition specified in

Sweetened condensed partly skimmed milk

}

Section 3

Sweetened condensed high-fat milk

}

Sweetened condensed partly skimmed milk may be designated "sweetened condensed semi-skimmed milk" if the milkfat content is 4.0 - 4.5% and the minimum milk solids is 28% m/m.

7.2 Declaration of Milkfat Content

The milkfat content expressed as a percentage by weight of the product shall be declared.

7.3 List of Ingredients

For products obtained by recombination or reconstitution of milk products, the fact of recombination and reconstitution shall be declared by listing the raw materials in the ingredients list. Milk products used for protein adjustment purposes need not be declared.

7.4 Labelling of Non-Retail Containers

8. METHODS OF SAMPLING & ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat Content

According to IDF Standard 13C:1987/ISO 1737:1985/AOAC 920.115F, 945.48G.

8.3 Determination of Total Solids Content

According to IDF Standard 15B:1982/ISO 6734:1991 or AOAC 920.115D.

8.4 Determination of Protein Content

Protein content is 6.38 multiplied by total Kjeldahl nitrogen determined by AOAC 920.115G following the method prescribed in IDF Standard 20B:1993/ISO/CD 8968/AOAC 991.20.

APPENDIX VI: Draft Revised Standard for Milk and Cream Powders (A-5/A-10) (Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to milk powders and cream powders, intended for direct consumption or further processing, in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

Milk powders and cream powders are milk products which can be obtained by the partial removal of water from milk or cream. The fat and/or protein content of the milk or cream may have been adjusted, only to comply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.

3. ESSENTIAL COMPOSITION & QUALITY FACTORS

3.1 Raw Materials

Milk and cream

The following milk products are allowed for protein adjustment purposes:

- milk retentate

Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk

- milk permeate

Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration

- lactose*

* For specifications, see the relevant Codex standards.

3.2 Composition

Cream powder

Minimum milkfat

42% m/m

Maximum water

5% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Whole milk powder

Milkfat

Minimum 26% and less than

42% m/m

Maximum water

5% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Partly skimmed milk powder

Milkfat

More than 1.5% and less than

26% m/m

Maximum water

5% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

Skimmed milk powder

Maximum milkfat

1.5% m/m

Maximum water

5% m/m

Minimum milk protein in milk solids-not-fat

34% m/m

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

Stabilizers

331

Sodium citrates

)

5 g/kg singly or in combination,

332

Potassium citrates

)

expressed as anhydrous substances

Firming Agents

508

Potassium chloride

Limited by GMP

509

Calcium chloride

Limited by GMP

Acidity Regulators

500

Sodium carbonates

)

501

Potassium carbonates

)

339

Sodium phosphates

)

5 g/kg singly or in combination,

340

Potassium phosphates

)

expressed as anhydrous substances

450

Diphosphates

)

451

Triphosphates

)

452

Polyphosphates

)

Emulsifiers

471

Mono- and diglycerides of fatty acids

2.5 g/kg

322

Lecithin (or phospholipids from natural sources)

Limited by GMP

Anticaking Agents

341(iii)

Tricalcium orthophosphate

)

170(i)

Calcium carbonate

)

530

Magnesium oxide

)

504(i)

Magnesium carbonate

)

10 g/kg singly or in combination

343

Trimagnesium phosphate

)

559

Aluminium silicate

)

552

Calcium silicate

)

553

Magnesium silicates

)

554

Sodium Aluminosilicate

)

551

Silicon dioxide, amorphous

)

Antioxidants

301

Sodium L-ascorbate

)

300

L-Ascorbic acid

)

0.5 g/kg expressed as ascorbic acid

304

Ascorbyl palmitate

)

320

Butylated Hydroxyanisole (BHA)

0.01% m/m

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

7.1 Name of the Food

The name of the food shall be

Cream powder

}

Whole milk powder

}

according to the composition in Section 3.2

Partly skimmed milk powder

}

Skimmed milk powder

}

Partly skimmed milk powder may be designated "Semi-skimmed milk powder" provided that the content of milkfat does not exceed 16% m/m and is not less than 14% m/m.

If allowed by national legislation or otherwise identified to the consumer in the country where the product is sold, "whole milk powder" may be designated "full cream milk powder" and "skimmed milk powder" may be designated "low fat milk powder".

7.2 Declaration of Milkfat Content

The milkfat content expressed as a percentage by weight of the product shall be declared.

7.3 List of Ingredients

Milk products used for protein adjustment purposes need not be declared.

7.4 Labelling of Non-Retail Containers

Information required in Sections 4.1 - 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions. if required, shall either be given on the container or in accompanying documents. However, the name of the product, lot identification, the name and address of the manufacturer or packer shall appear on the container. Lot identification and the name and address may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING & ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat Content

According to IDF Standard 9C:1987/ISO 1736:1985/AOAC 932.06.

8.3 Determination of Protein Content

Protein content is 6.38 multiplied by total Kjeldahl nitrogen determined by IDF Standard 20B:1993/ISO CD 8968/AOAC 991.20, 991.22 or 991.23.

8.4 Determination of Water Content

According to IDF Standard 26A:1993/ISO CD 5537.

APPENDIX VII: Draft Revised Standard for Cheese (A-6) (Advanced to step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to all products, intended for direct consumption or further processing, in conformity with the definition of cheese in Section 2 of this Standard. However the labelling section of this standard provides additionally for the designation of cheese with flavouring foods, spices, herbs, natural flavours, nature identical flavours and artificial flavours. Subject to the provisions of this Standard, standards for individual varieties of cheese, or groups of varieties of cheese, may contain provisions which are more specific than those in this Standard.

2. DESCRIPTION

2.1 Cheese is the ripened or unripened solid or semi-solid product in which the whey protein/casein ratio does not exceed that of milk, obtained by:

(a) coagulating wholly or partly the following raw materials: milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating enzymes, and by partially draining the whey resulting from such coagulation; and/or
(b) processing techniques involving coagulation of milk and/or materials obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics as the product defined under (a).

2.1.1 Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question.

2.1.2 Mould ripened cheese is a ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese.

2.1.3 Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

Only raw materials specified in Section 2 of this Standard are permitted.

3.2 Permitted Ingredients

- Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other harmless microorganisms
- Rennet or other safe and suitable coagulating enzymes
- Sodium chloride
- Calcium chloride
- Carbon dioxide (CO₂) (processing aid)

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

Unripened cheeses:

As listed in the Standard for Unripened Cheese Including Fresh Cheese (CODEX STAN A-19).

Cheeses in Brine

As listed in the Standard for Cheeses in Brine (CODEX STAN A-17).

Ripened cheeses, including mould ripened cheeses

No.

Name of Food Additive

Maximum Level

Colours

100

Curcumin

Limited by GMP for edible cheese rind

101

Riboflavin

Limited by GMP

141

Copper chlorophylls

15 mg/kg

160a

Carotenes

600 mg/kg

160c

Paprica oleoresin

Limited by GMP

160b

Annatto extracts

- normal coloured

10 mg/kg)on bixin/norbixin basis

- orange coloured

25 mg/kg)

Acidity regulators

170

Calcium carbonates

)

504

Magnesium carbonates

)

Limited by GMP

575

Glucono delta-lactone

)

Preservatives

234

Nisin

12.5 mg/kg

239

Hexamethylene tetramine (Provolone only)

25 mg/kg, expressed as formaldehyde

251

Sodium nitrate

)

50 mg/kg, expressed as

252

Potassium nitrate

)

NaNO3

1105

Lysozyme

Limited by GMP

For surface/rind treatment only:

200

Sorbic acid

)

202

Potassium sorbate

)

1 g/kg singly or in combination

203

Calcium sorbate

)

235

Pimaricin (natamycin)

2 mg/dm² of surface Not present in a depth of 5 mm

Sliced, shredded or grated cheese

Anticaking agents

460

Microcrystalline cellulose

Limited by GMP

551

Silicon dioxide, amorphous

)

552

Calcium silicate

)

553

Magnesium silicates

)

554

Sodium alminosilicate

)

10 g/kg singly or in combination

555

Potassium aluminium silicate

)

556

Calcium aluminium silicate

)

557

Zinc silicate

)

559

Aluminium silicate

)

560

Potassium silicate

)

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985).

7.1 Name of the Food

Only products in conformity with this Standard may be designated cheese. Only products in conformity with an international individual or group standard, or national legislation, may be designated with the specific designation.

A product, subject of this Standard with the addition of flavouring foods, spices, herbs, natural flavours, nature identical flavours and artificial flavours (ref: Codex Alimentarius, 2nd Ed., Vol. 1A) may be named "cheese" with a clear description of the added characteristic ingredients (or group of ingredients) provided that such ingredients are not intended to take the place of any milk constituent and the cheese remains the essential part of the product. Such a description is not required if the consumer would not be misled by its omission.

7.1.1 In case the product is not designated with a variety name but with the designation "cheese" alone, the designation may be accompanied by the appropriate descriptive terms in the following table:

Designation according to firmness and ripening characteristics

According to firmness: Term 1

According to principal ripening: Term 2

MFFB %

Designation

< 51

Extra hard

Ripened

49-56

Hard

Mould ripened

54-69

Firm/Semi-hard

Unripened/Fresh

> 67

Soft

In Brine

MFFB equals percentage moisture on a fat-free basis, i.e.,

Example: The designation of cheese with a moisture on a fat-free basis of 57% which is ripened in a manner similar to which Cheddar is ripened would be:
"Ripened firm (or semi-hard) cheese" or "Firm (or semi-hard) ripened cheese."

7.1.2 A word or words denoting the animal or, in the case of a mixture, animals from which the milk has been derived should be inserted immediately before or after the designation of the product. Such declarations are not required if the consumer would not be misled by their omission.

7.2 Country of Origin

The country of origin (which means the country in which the cheese was manufactured, not the country in which the variety first originated) shall be declared taking into account Section 4.5 of the General Standard for the Labelling of Prepackaged Foods.

7.3 Declaration of Milkfat Content

For characterizing the product, the fat content shall be indicated, expressed either as a percentage by mass or as a percentage in dry matter* or as specified in national legislation. Contents of fat in dry matter may adequately be indicated in the labelling of the cheese, e.g. by steps of 5% fat in dry matter.

*) Fat in dry matter may be indicated as prefix % FDM, suffix % FDM or suffix +

Additionally, the following terms may be used or national standards may apply:

High fat

(if the content of FDM is above or equal to 60%);

Full fat

(if the content of FDM is above or equal to 45% and less than 60%);

Medium fat

(if the content of FDM is above or equal to 25% and less than 45%);

Low fat

(if the content of FDM is above or equal to 10% and less than 25%); and

Skim

(if the content of FDM is less than 10%).

7.4 List of Ingredients

Starter cultures, rennet or other safe and suitable coagulating enzymes, and calcium chloride need not be declared in the list of ingredients.

7.5 Date Marking

The date of minimum durability need not be declared in the labelling of whole cheese which is still ripening.

7.6 Labelling of Non-retail Containers

Information required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions if required, shall either be given on the container or in accompanying documents. However, the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container and, in the absence of such a container, on the cheese itself. Lot identification and the name and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat Content

According to IDF Standard 5B:1986/ISO 1735:1987/AOAC 933.05

8.3 Determination of Dry matter/moisture Content

According to IDF Standard 4A:1982/ISO 5534:1985 or AOAC 926.08.

APPENDIX VIII: Draft Revised Standard for Whey Cheese (A-7) (Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to all products intended for direct consumption or further processing, in conformity with the definition of whey cheese in Section 2 of this Standard. Subject to the provisions of this Standard, standards for individual varieties of whey cheese may contain provisions which are more specific than those in this Standard.

2. DESCRIPTION

Whey Cheese is the solid or semi-solid product obtained by the concentration of whey, with or without the addition of milk, cream or other raw materials of milk origin, and the moulding of the concentrated product.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

Only raw materials specified in Section 2 of this Standard are permitted.

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

200

Sorbic acid

)

201

Sodium sorbate

)

1 g/kg calculated as sorbic acid

202

Potassium sorbate

)

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

The name or names specified in Section 7.1 of this Standard shall be used only in accordance with the Code of Principles Concerning Milk and Milk Products.

Prepackaged products covered by this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985).

7.1 Name of the Food

Only products conforming to this Standard may be designated Whey Cheese. Only whey cheese conforming to an international individual standard or national legislation may be designated with the specific designation in the applicable standard or national legislation.

The designations may be combined with an indication of the fat content as follows:

Fat on the dry basis*

Creamed whey cheese

minimum 33%

Whey cheese

minimum 10% and less than 33%

Skimmed whey cheese

less than 10%

*) The dry matter content of whey cheese includes water of crystallization of the lactose.

7.2 Declaration of Milkfat Content

*) Fat in dry matter may be indicated as prefix % FDM, suffix % FDM or suffix +

7.3 Country of Origin

The country of origin (which means the country in which the whey cheese was manufactured, not the country in which the variety first originated) shall be declared, taking into account Section 4.5 of the General Standard for the Labelling of Prepackaged Foods.

7.4 Labelling of Non-retail Containers

Information required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods and storage instructions if required shall either be given on the container or in accompanying documents. However, the name of the product, lot identification, and the name and address of the manufacturer or packer, shall appear on the container and, in the absence of such a container, on the whey cheese itself. Lot identification and the name and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 968.12.

8.2 Determination of Milkfat Content

According to IDF Standard 59A:1986/ISO 1854:1987/AOAC 974.09

8.3 Determination of Dry Matter Content

According to IDF Standard 58:1970 (confirmed 1993)/ISO 2920:1974

APPENDIX IX: Draft Group Standard for Cheeses in Brine (A17) (Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to cheeses in brine, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard. Subject to the provisions of this Group Standard, standards for individual varieties of cheeses in brine may contain provisions which are more specific than those in this Standard.

2. DESCRIPTION

Cheeses in Brine are semi-hard to soft ripened/unripened cheeses in conformity with the Codex Standard for Cheese (CODEX STAN A-6). The body has a white to yellowish colour and a compact texture suitable for slicing, with none to few mechanical openings. The cheeses have no actual rind and have been ripened and preserved in brine until delivered to, or prepacked for, the consumer.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw materials

Only raw materials specified in Section 2 of this Standard are permitted.

3.2 Permitted ingredients

- Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other harmless microorganisms
- Rennet or other safe and suitable coagulating enzymes
- Sodium chloride
- Calcium chloride
- Safe and suitable enzymes to assist in flavour development

3.3 Composition

Soft

Semi-hard

Minimum fat in dry matter (%)

40

40

Minimum dry matter (%)

40

52

4. FOOD ADDITIVES

Only those food additives listed may be used and only within the limits specified.

No.

Name of Food Additive

Maximum Level

Acidity Regulators

270

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

Limited by GMP

575

Glucono delta-lactone (GDL)

Limited by GMP

5. CONTAMINANTS

5.1 Heavy Metals

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 Pesticide Residues

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;
(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.

7. LABELLING

Prepackaged products covered by this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985).

7.1 Name of the Food

Only products in conformity with this Standard may be designated Cheese in Brine or a variety name according to international or national individual standards for such cheeses.

7.2 Declaration of Milkfat Content

*) Fat in dry matter may be indicated as prefix % FDM, suffix % FDM or suffix +

7.3 List of Ingredients

Starter cultures, rennet or other safe and suitable coagulating enzymes, and calcium chloride need not be declared in the list of ingredients.

7.4 Labelling of Non-retail Containers

Information required in Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods and Storage Instructions, if required, shall either be given on the container or in accompanying documents. However, the name of the product, lot identification and the name and address of the manufacturer or packer, shall appear on the container. Lot identification and the name and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

8.1 Sampling

According to IDF Standard 50C:1995/ISO DIS 707/AOAC 933.12.

Special requirements for cheese in brine: A representative piece of cheese is placed on a cloth or on a sheet of non-absorbent paper for 5 to 10 min. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis.

8.2 Determination of Milkfat content

According to IDF Standard 5B:1985/ISO 1735:1987/AOAC 933.05.

8.3 Determination of Dry Matter Content

According to IDF Standard 4A:1982/ISO 5534:1985 or AOAC 926.08.

APPENDIX X: Code of Principles Concerning Milk and Milk Products (Advanced to Step 5 of the Codex Procedure)

PREAMBLE

THE CODEX ALIMENTARIUS COMMISSION, CONSIDERING THAT:

(a) the Joint FAO/WHO Committee of Government Experts on the Code of Principles concerning Milk and Milk Products in 1958 adopted a "Code of Principles concerning Milk and Milk Products" (the Code), which has since been accepted in principle by 73 Governments;
(b) the Commission approved in 1993 the change of status of the Joint FAO/WHO Committee referred to under (a) to become the Codex Committee on Milk and Milk Products (CCMMP) under Rule IX.1(b)(I) of the Commission's Rules of Procedure with the following terms of reference: "To elaborate international codes and standards for milk and milk products within the framework of the Codex Alimentarius and the Code of Principles concerning Milk and Milk Products";
(c) as a consequence of this change of status the Code needs to be aligned with the General Principles of the Codex Alimentarius;
(d) the Code and the associated interpretations and decisions of the FAO/WHO Committee referred to under (a), need to be revised otherwise to bring them up to date and to avoid unnecessary duplication with other Codex standards and texts, in particular with the General Standard for the Labelling of Prepackaged Foods (Codex Stan 001);

AND RECOGNIZING THAT:

(a) to achieve the objectives of the Codex Alimentarius milk and milk products need to be defined, and established names for milk and milk products need to be reserved exclusively for these products;
(b) conditions should be specified under which names for milk and milk products may be used for naming products for which a standard does not exist, and which consist wholly or partly of milk constituents;
(c) specific provisions are necessary, in addition to the general provisions of the General Standard for the Labelling of Prepackaged Foods, for naming products not derived from milk, but related to milk and milk products, such as products intended to replace milk and milk products;

HEREBY DECIDES TO ADOPT THIS REVISED VERSION OF THE "CODE OF PRINCIPLES CONCERNING MILK AND MILK PRODUCTS", TO PUBLISH IT IN THE CODEX ALIMENTARIUS, AND TO SUBMIT IT TO ALL MEMBER COUNTRIES FOR CONSIDERATION WITH A VIEW TO ITS IMPLEMENTATION.

ARTICLE 1 - OBJECTIVE

The objective of this Code is to ensure the correct use of names and representations of milk and milk products and thereby to protect the consumer from being confused or misled and to ensure fair trade practices by:

(a) defining "milk", "milk products" and "composite milk products" and establishing rules for naming them;
(b) specifying the conditions under which names for milk and milk products may be used for other products not being milk, milk products or composite milk products;
(c) identifying and preventing misuse of the names for milk and milk products and other representations, which refer to or are suggestive of milk and milk products.

ARTICLE 2 - DEFINITIONS

For the purpose of this Code:

"milk": is the normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing;
"milk product": is a product obtained from milk with the addition only of food additives, processing aids and other ingredients functionally necessary for the manufacturing process;
"composite milk product": is a product of which the milk, milk products or milk constituents are an essential part either in terms of quantity or for the characterization of the product, provided that the constituents not derived from milk are not intended to take the place in part or in whole of any milk constituent.

ARTICLE 3 - MILK

3.1 Only milk complying with the definition for milk may be named "milk".

3.2 Notwithstanding the provision of article 3.1, milk which is standardized for fat and/or protein content and which is intended for direct consumption, may also be named "milk" provided that:

such standardization is permitted in the country of sale;
the fat and/or the protein content (as the case may be) of the standardized milk is specified in the legislation of the country of sale within the limits of the natural variation of these constituents in that country; and
the standardization has been performed only by the addition and/or withdrawal of milk constituents, except water, without altering the whey protein to casein ratio.

3.3 Milk which is modified in composition by the addition and/or withdrawal of milk constituents beyond the provisions in article 3.2 may be named with a name using the term "milk" in association with a clear description of the modification to which the milk has been subjected.

ARTICLE 4 - MILK PRODUCTS

4.1 Only a product complying with the provisions in a Codex standard for a milk product or a definition in the annex to this Code may be named with the name specified in the Codex standard or in the annex to this Code for the product concerned.

4.2 Notwithstanding the provision of article 4.1, a milk product may be named as specified in the Codex standard or in the annex to this Code for the relevant milk product when manufactured from milk, the fat and/or protein content of which has been standardized as allowed in the relevant standard.

4.3 A milk product which is modified in composition beyond the limits of composition specified in the Codex standard for the product concerned by the addition and/or withdrawal of milk constituents may be named with the name of the relevant milk product in association with a clear description of the modification to which the milk product has been subjected. This provision does not apply to cheese for which an individual cheese standard exists.

ARTICLE 5 - COMPOSITE MILK PRODUCTS

A product complying with the definition for a composite milk product may be named with the term "milk" or the name specified for a milk product as appropriate, in association with a clear description of the other principal ingredients used for the manufacture of the product.

ARTICLE 6 - ORIGIN OF MILK

Unless the consumer would not be misled by its omission, a word or words denoting the animal, or in the case of a mixture, all the animals from which the milk has been derived should be inserted immediately before or after the name of the product.

ARTICLE 7 - OTHER PRODUCTS

7.1 The names referred to in articles 3, 4 and 5 may only be used as names or as part of a label declaration for milk, milk products or composite milk products respectively.

7.2 However, the provision in article 7.1 shall not apply to the name of a product the exact nature of which is clear from traditional usage or when the name is clearly used to describe a characteristic quality of the non-milk product.

7.3 In respect of a product which is not milk, a milk product or a composite milk product, no label, commercial document, publicity material or any form of advertising, or any form of presentation shall be used which claims, implies or suggests that the product is milk, a milk product or a composite milk product, or which refers to one or more of these products.

7.4 However, with regard to a product referred to in article 7.3, which contains milk ingredients, the term "milk" or a name of a milk product may be used for labelling and advertising purposes only to indicate the milk ingredients in the description of the true nature of the product and to list the ingredients in accordance with the General Standard for Labelling of Prepackaged Foods.

If, however, the product is intended to replace milk, a milk product or a composite milk product, the name of the product which is substituted shall not be used, unless permitted in the country of sale.

ARTICLE 8 - REVIEW

From time to time each government will be requested to submit to the secretariat of the Codex Alimentarius Commission a report on the implementation of this Code. Such reports should be compiled and presented to the Codex Alimentarius Commission for its consideration of progress achieved and of any improvement and additions or otherwise which might become necessary, and to enable it to make appropriate recommendations. Such consideration should take into account the evolution of trade factors related to the principles upon which the code is based and on its objective.

Annex

TRADE DESIGNATIONS FOR PRODUCTS NOT COVERED BY SPECIFIC STANDARDS

Whey protein cheese: is the fresh or matured solid, semi-solid or soft product in which the whey protein/casein ratio exceeds that of milk, obtained by:

(a) coagulation of one or more of the following raw materials: whey, milk, or a mixture of whey and milk, with or without the addition of other raw materials of milk origin, through the action of suitable coagulating agents, or
(b) other processing techniques involving coagulation of whey, with or without the addition of other raw materials of milk origin.

This definition includes traditional whey protein cheeses such as Ricotta, Requeson and Mizithra which are made exclusively by heat coagulation in an acid medium and which have a whey protein/casein ratio greater than 1.

"Reconstituted (product)" is the milk product resulting from the addition of water to the dried or condensed form of (product) in the amount necessary to re-establish the specified water solids ratio.

"Recombined (product)" is the milk product resulting from the combining of milkfat and milk-solids-non-fat in one or more of their various forms with or without water. This combination must be made so as to re-establish the product's specified fat to solids-non-fat ratio and solids to water ratio.

[26] The heads of delegations are listed first; alternates, advisers and consultants are listed in alphabetical order.
Les chefs de délégation figurent en tête et les suppléants, conseillers et consultants sont énumérés par ordre alphabétique.
Figuran en primer lugar los Jefes de las delegaciones; los Suplentes, Asesores y Consultores aparecen por orden alfabético.
[27] Governments when accepting this Standard, are requested to indicate the provision in force in their country.

CHAIRMAN:	Peter O'HARA
PRESIDENT:	Acting Director-General
PRESIDENTE:	Ministry of Agriculture
	P.O. Box 2526
	Wellington
	New Zealand

Minimum milkfat content	80% m/m
Maximum milk solids-not-fat content	2% m/m

No.	Name of Food Additive		Maximum Level
	Colours
160b	Annatto extracts		20 mg/kg (calculated as bixin)
160a	b-Carotene		25 mg/kg
	Acidity Regulators
339	Sodium phosphates	)
500(i)	Sodium carbonate	)	2 g/kg
500(ii)	Sodium hydrogen carbonate	)	singly or in combination expressed as
524	Sodium hydroxide	)	anhydrous substances
526	Calcium hydroxide	)

	Anhydrous milkfat/Anhydrous butteroil	Milkfat	Butteroil	Ghee
Minimum milkfat (% m/m)	99.8	99.6	99.6	99.6
Maximum water (% m/m)	0.1	-	-	-

Anhydrous Milkfat	)
Milkfat	)	According to description specified in Section 2,
Anhydrous Butteroil	)	composition specified in Section 3, and the use of
Butteroil	)	antioxidants (see Section 4).
Ghee	)

	Anhydrous milkfat/ Anhydrous butteroil	Milkfat	Butteroil	Ghee
Maximum free fatty acids (% m/m as oleic acid)	0.3	0.4	0.4	0.4
Maximum peroxide value (milliequivalents of oxygen/kg fat)	0.3	0.6	0.6	0.6
Taste and odour	Acceptable for market requirements after heating a sample to 40-45°C
Texture	Smooth and fine granules to liquid, depending on temperature

- milk retentate	Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk.
- milk permeate	Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration.
- lactose*

Evaporated milk
	Minimum milkfat		7.5% m/m
	Minimum milk solids		25% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Evaporated skimmed milk
	Maximum milkfat		1% m/m
	Minimum milk solids		20% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Evaporated partly skimmed milk
	Milkfat	More than 1% and less than	7.5% m/m
	Minimum milk solids		20% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Evaporated high-fat milk
	Minimum milkfat		15% m/m
	Minimum milk solids-not-fat		11.5% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m

Evaporated milk	}
Evaporated skimmed milk	}	according to the composition specified in Section 3
Evaporated partly skimmed milk	}
Evaporated high-fat milk	}

Sweetened condensed milk
	Minimum milkfat		8% m/m
	Minimum milk solids		28% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Sweetened condensed skimmed milk
	Maximum milkfat		1% m/m
	Minimum milk solids		24% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Sweetened condensed partly skimmed milk
	Milkfat	More than 1% and less than	8% m/m
	Minimum milk solids-not-fat		20% m/m
	Minimum milk solids		24% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Sweetened condensed high-fat milk
	Minimum milkfat		16% m/m
	Minimum milk solids-not-fat		14% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m

Cream powder
	Minimum milkfat		42% m/m
	Maximum water		5% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Whole milk powder
	Milkfat	Minimum 26% and less than	42% m/m
	Maximum water		5% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Partly skimmed milk powder
	Milkfat	More than 1.5% and less than	26% m/m
	Maximum water		5% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m
Skimmed milk powder
	Maximum milkfat		1.5% m/m
	Maximum water		5% m/m
	Minimum milk protein in milk solids-not-fat		34% m/m

Cream powder	}
Whole milk powder	}	according to the composition in Section 3.2
Partly skimmed milk powder	}
Skimmed milk powder	}

	Anticaking agents
460	Microcrystalline cellulose		Limited by GMP
551	Silicon dioxide, amorphous	)
552	Calcium silicate	)
553	Magnesium silicates	)
554	Sodium alminosilicate	)	10 g/kg singly or in combination
555	Potassium aluminium silicate	)
556	Calcium aluminium silicate	)
557	Zinc silicate	)
559	Aluminium silicate	)
560	Potassium silicate	)

Designation according to firmness and ripening characteristics
According to firmness: Term 1		According to principal ripening: Term 2
MFFB %	Designation
< 51	Extra hard	Ripened
49-56	Hard	Mould ripened
54-69	Firm/Semi-hard	Unripened/Fresh
> 67	Soft	In Brine

High fat	(if the content of FDM is above or equal to 60%);
Full fat	(if the content of FDM is above or equal to 45% and less than 60%);
Medium fat	(if the content of FDM is above or equal to 25% and less than 45%);
Low fat	(if the content of FDM is above or equal to 10% and less than 25%); and
Skim	(if the content of FDM is less than 10%).

	Fat on the dry basis*
Creamed whey cheese	minimum 33%
Whey cheese	minimum 10% and less than 33%
Skimmed whey cheese	less than 10%

	Soft	Semi-hard
Minimum fat in dry matter (%)	40	40
Minimum dry matter (%)	40	52