Draft Revised Standard for Butter
Draft Revised Standard for Milk Products
Draft Revised Standard for Evaporated Milks
Draft Revised Standard for Sweetened Condensed Milks
Draft Standard for Milk Powders and Cream Powders
Draft Revised Standard for Cheese
Draft Revised Standard for Whey Cheese
Draft Group Standard for Cheese in Brine
Draft Revised Standard for Unripened Cheese
30. Note: Editorial amendments included in the standards are not highlighted in this report. Also, where a decision was taken by the Committee to apply common provisions to the individual standards (See Agenda Items 4 and 5), this fact is not repeated here. See the individual appendices to this report for the definitive texts.
31. The Committee approved the lists of ingredients and additives in the Draft Standards on the basis of advice from the Codex Secretariat that substances listed in the Inventory of Processing Aids were permitted to be used in milk and products obtained from milk without further action by the Committee.
BUTTER (A-1)[9]
Description
32. The Committee decided not to include provisions for Whey Butter in this standard.
Essential Composition and Quality Factors
33. The Committee noted the opinions of several delegations requesting that a maximum requirement of 16% m/m for the Maximum Water Content be reinstated in the standard. The Delegation of the United Kingdom speaking on behalf of the Member States of the European Union present at the session, supported the reinstatement of the provision for a maximum water content of 16% as such a provision in the standard would contribute to market stability. Other delegations pointed out that the reinstatement of this requirement would result in an effective dual standard for the minimum fat content of Butter; 80% for salted butter and 82% for unsalted butter.
34. Noting the opinion of the clear majority of delegations which spoke, the Committee agreed to reinstate the Maximum Water Content of 16% for Butter.
35. The Committee did not agree to include additional provisions relating to free fatty acid content, peroxide value, or limits for physical fractionation of Butter as proposed by Egypt in its written comments.
Food Additives
36. Food Colours: The Committee noted the technological need to provide for the use of food colours in order to adjust seasonal variations in the natural colour and for the production of Butter from sources other than cows’ milk. On this basis, it agreed to include provision for the use of carotenes, natural extracts (INS 160aii) at a level of 600 mg/kg, this being the same level endorsed by the CCFAC in the Draft Revised Standard for Cheese, and for b-apo-carotenal (INS 160e) and b-apo-8’-carotenoic acid (methyl or ethyl ester) (INS 160f) at a level of 35 mg/kg as had been proposed in the Draft Tables in the General Standard for Food Additives. The Delegation of India reserved its position in regard to the restrictions on the use of annatto (160b) and natural vegetable colours, at levels of GMP, for the manufacture of Butter when made from buffalo milk for reasons of technological necessity.
37. Acidity Regulators: It was agreed that, for Butter, these substances were food additives as defined by the CAC (not processing aids) and therefore were required to be declared. The maximum levels were revised to GMP in all cases except for sodium phosphates. The Delegation of India reserved its position in regard to the use of sodium hydroxide.
Contaminants
38. The Delegation of India reserved its position relating to the maximum level of lead on the basis that an adequate risk assessment had not been carried out. In the opinion of India, the level proposed was unrealistic and hence would act as a non-tariff barrier to trade.
Hygiene
39. The Committee agreed to apply the common Food Hygiene provisions developed by the CCFH (See Agenda Item 2).
Labelling
40. It was noted that the reference to the Origin of Milk would need to be retained in the present standards until such time as the Draft General Standard for the Use of Dairy Terms had been adopted by the CAC, and a footnote was included to this effect. The same decision was applied to all standards under discussion.
Methods of Analysis
41. It was agreed to include a reference to the method of analysis for determination of salt content in the body of the Standard.
Appendix: Other Quality Requirements
42. The Appendix was deleted.
Status of the Draft Revised Standard for Butter
43. The Committee agreed to advance the Draft Revised Standard for Butter to Step 8 of the Procedure. The Delegation of India reiterated the reservations noted above. The revised text is in Appendix III of the present report.
MILKFAT PRODUCTS (A-2)[10]
Essential Composition and Quality Factors
44. The Committee did not agree to include references to maximum levels for free fatty acids or peroxide value in this section, as these were considered to be commercial quality factors and therefore were more appropriately included in the Appendix to the Standard.
Food Additives
45. Antioxidants: The Committee agreed to delete provisions for synthetic g- and d-tocopherols, as recommended by the CCFAC. The Delegation of India stated that BHA was used in that country in place of BHT.
46. Processing Aids: It was agreed that a number of commonly used acidity regulators were used as processing aids for these products and that there was very little residue of these substances in the final product. The Committee therefore decided not to include reference to them in the standard. The Committee recommended that there should be clearer guidance for Codex Committees in relation to the need to include provisions for processing aids in standards.
Labelling
47. Because the products under consideration were essentially 100% milkfat, it was agreed that a declaration of milkfat content would be redundant.
Status of the Draft Revised Standard for Milkfat Products
48. The Committee agreed to advance the Draft Revised Standard for Milkfat Products to Step 8 of the Procedure. The revised text is in Appendix IV of the present report.
EVAPORATED MILKS (A-3)[11]
Title and Scope
49. The Committee did not accept a proposal to extend the Standard to Concentrated Milks.
Essential Composition and Quality Factors
50. The Delegation of Australia expressed its opposition to the restrictive nature of the wording of Section 3.1 of the Standard.
Food Additives
51. The Committee noted the technological need for the use of lecithin (INS 322) as an emulsifier to improve the physical state of the product, and amended this section accordingly.
Labelling
52. Name of the Food: The Delegation of the United Kingdom, supported by Sweden, expressed the opinion that where milk used for the production of Evaporated Milks had been standardized for protein content, that this fact should be declared in association with the Name of the Food. In the opinion of these Delegations, protein standardization was a process additional to that declared in the common name of the food and was of no benefit to the consumer and without such a declaration consumers would be misled. Other delegations noted that the resulting product was required to meet the minimum requirements of the standard, including those for minimum milk protein requirements. The Committee decided not to include such a labelling requirement.
53. Declaration of Milk Protein: The Committee agreed to include a provision requiring the declaration of milk protein content under the same conditions which were applicable to the Declaration of Milkfat Content.
54. List of Ingredients: The Delegation of the United Kingdom, reiterating its opposition to protein standardization, expressed its opposition to the omission of a requirement for the listing of milk constituents when protein standardization was practised.
Status of the Draft Revised Standard for Evaporated Milks
55. The Committee agreed to advance the Draft Revised Standard for Evaporated Milks to Step 8 of the Procedure. The revised text is in Appendix VI of the present report.
SWEETENED CONDENSED MILKS (A-4)[12]
Food Additives
56. Sweeteners: The Committee decided to delete the provision for the use of aspartame.
57. Thickeners/Emulsifiers: The Committee noted the technological need for the use of thickeners and emulsifiers in these products to ensure uniformity of consistency and agreed to include provisions for the use of carrageenan (INS 407) and lecithin (INS 322).
Status of the Draft Revised Standard for Sweetened Condensed Milks
58. The Committee agreed to advance the Draft Revised Standard for Sweetened Condensed Milks to Step 8 of the Procedure. The revised text is in Appendix VII of the present report.
MILK POWDERS AND CREAM POWDERS (A5/A10)[13]
Essential Composition and Quality Factors
59. The Committee decided not to include provisions for Half Cream Powder as proposed by Egypt.
60. The Delegations of Argentina, Brazil and Uruguay noted that the maximum moisture levels contained in their national legislation provided for lower limits than those contained in the Draft Standard. It was noted that harmonized methods were, or soon would be, available for the determination of moisture content with or without the water of crystallization of lactose as required by the Standard.
Food Additives
61. The Committee agreed to extend the list of Anti-caking agents and to provide for the use of polydimethylsiloxane (INS 900 a) as an Antifoaming agent. The Delegation of Spain expressed its opposition to the inclusion of the new anti-caking agents.
Annex: Additional Quality Provisions
62. The Committee agreed to include an advisory Annex to the Standard to provide for the inclusion of three additional quality provisions; titratable acidity, scorched particles, and solubility index.
Status of the Draft Standard for Milk Powders and Cream Powders
63. The Committee agreed to advance the Draft Standard for Milk Powders and Cream Powders to Step 8 of the Procedure. The revised text is in Appendix VI of the present report. The Delegation of the United Kingdom noted its opposition to the use of protein standardization.
CHEESE (A-6)[14]
Scope
64. The Committee agreed that the specific provisions of individual cheese standards additional to the provisions of the General Standard should always apply and amended the text accordingly.
Description
65. The Committee amended the text describing the use of raw materials to make it consistent with the Draft General Standard for the Use of Dairy Terms and to ensure that there was a clear distinction between the descriptions of cheese and the raw materials. Noting the proposal by France in relation to Cheese Specialties (See Agenda Item 12; para. 97), the Committee agreed that these products should be considered by the normal Codex process and that any possible amendments to the General Standard would be taken up at that time.
Essential Composition and Quality Factors
66. The Committee deleted the references to the processing aids (calcium chloride, carbon dioxide as ingredients) and made a general reference to “safe and suitable enzymes” used in the manufacturing process. The Committee noted that there was considerable confusion relating to the need to list processing aids in Codex standards (either in this Section or under the Section dealing with Food Additives), in the criteria for the labelling of processing aids including enzymes. The Committee stated that the Codex Inventory of Processing Aids should be updated to include processing aids required in the dairy industry and agreed to bring this matter to the attention of the CCFAC.
Food Additives
67. The Committee agreed to include an introductory statement to allow for the use of additives prescribed in individual cheese standards in similar types of cheeses within the same limits, without having to amend the General Standard on each occasion. The Committee noted that because the list of food additives was a general one, it needed to be widely inclusive. It also noted that there was no obligation on manufacturers to use any of the additives in the list and, indeed, they should not do so if their use was not justified for the manufacture of the specific cheese variety concerned. It was agreed that the Committee would not support the inclusion of additives not evaluated by JECFA.
68. Colours and Bleaching Agents: The Committee provided appropriate quantitative or GMP limits on the use of colours to be consistent with the General Standard for Food Additives. Several delegations expressed their opposition to the use of decolorants and bleaching agents such as titanium dioxide (INS 171) in the list of food additives on the basis that it could be used to deceive the consumer. Other delegations pointed out that such an addition was necessary to maintain a uniform colour of cheese to compensate for seasonal variations and noted that yellow colours could equally be misused to deceive consumers.
69. Acidity Regulators: The Committee retained glucono d-lactone (INS 575) as an acidity regulator.
70. Preservatives: Several delegations[15] objected to the retention of sodium and potassium nitrates (INS 251/252). A number of delegations[16] also opposed the extension of the approval of pimaricin (natamycin)(INS 235) to Sliced, Cut, Shredded and Grated Cheese. Although the Committee felt that the substance should not be in the food as consumed, it referred the matter to the CCFAC and requested the Delegation of Canada to provide a written technological justification to the CCFAC. Several delegations[17] also opposed the inclusion of propionates (INS 280/281/282): the Committee included these substances in the list and requested the Delegation of Canada to provide a written technological justification to the CCFAC.
71. The Committee decided to include a provision for the use of potassium chloride (INS 508) as a miscellaneous additive in the production of low-sodium cheese.
Labelling
72. The Committee agreed to replace the term “low-fat” with the term “partially skimmed”.
Status of the Draft Revised General Standard for Cheese
73. The Committee agreed to advance the Draft Revised General Standard for Cheese to Step 8 of the Procedure. The revised text is in Appendix IX of the present report.
WHEY CHEESE (A-7)[18]
Food Additives
74. The Committee considered a proposal to include the use of nisin (INS 234) at a level of 12.5 mg/kg. However, it was clarified that there was no technical justification for this addition in Whey Cheese.
Status of the Draft Revised Standard for Whey Cheese
75. The Committee agreed to advance the Draft Revised Standard for Whey Cheese to Step 8 of the Procedure. The revised text is in Appendix X of the present report.
CHEESES IN BRINE[19]
Description and Essential Composition and Quality Factors
76. The Committee noted that certain individual cheeses in brine contained herbs and spices which were essential for the product identity. It was agreed to amend these two Sections accordingly.
Food Additives
77. Reference to calcium chloride was deleted, consistent with the Committee’s prior decision concerning processing aids.
Status of the Draft Group Standard for Cheeses in Brine
78. The Committee agreed to advance the Draft Standard for Cheeses in Brine to Step 8 of the Procedure. The revised text is in Appendix XI of the present report.
UNRIPENED CHEESES[20]
79. The Committee decided to return the text to Step 6 in order to incorporate provisions for Cream Cheese (See para. 81 below). It agreed that the IDF should redraft the text and that it should be circulated for government comments prior to consideration at the Committee’s next session.
