PROPOSED DRAFT AND PROPOSED DRAFT REVISED STANDARDS AT STEP 4 (Agenda Item 7)

Consideration of Criteria for the Elaboration or Revocation of Individual Standards for Cheeses
Consideration of Proposed Draft stAndards for Individual Cheeses, Cream, Dairy Spreads, Fermented Milk Products and Processed Cheese

Consideration of Criteria for the Elaboration or Revocation of Individual Standards for Cheeses[21]

80. In discussing the withdrawal of individual cheese standards at its 2nd Session (ALINORM 97/11, paras. 84-85), the Committee noted a reservation of the Delegation of Germany which called for criteria to be applied for the revocation of the remaining standards. The Chairperson requested the IDF to develop a methodology taking account of comments submitted.

81. Based on the method developed, the IDF considered three criteria for the revocation of individual cheese standards (the volume traded and number of countries trading and consuming the individual cheeses in the C series of standards).[22] As a result of this assessment, the Committee agreed to the following IDF recommendations:

• The continued revision of the Individual Cheese Standards for Cheddar (C-1), Danbo (C-3), Edam (C-4), Gouda (C-5), Havarti (C-6), Samsø (C-7), Emmental (C-9), Tilsiter (C-11), Saint Paulin (C-13), Provolone (C-15), Cottage Cheese (C-16), Coulommiers (C-18), Camembert (C-33) and Brie (C-34). The contents of the Standard for Cream Cheese (C-31) should be incorporated into the Draft Standard for Unripened Cheese Including Fresh Cheese.

• The revision of the following Individual Cheese Standards should be discontinued and the existing Standards should be revoked: Cheshire (C-8), Limburger (C-12), Svecia (C-14), Butterkäse (C-17), Harzer Käse (C-20), Herrgårdsost (C-21), Hushållsost (C-22), Maribo (C-24), Fynbo (C-25), Romadur (C-27), Amsterdam (C-28) Leidse (C-29), Friese (C-30) and Edelpilzkäse (C-32).

• The Proposed Draft Standard for Mozzarella should be finalized.

82. The Committee thanked the IDF for its efforts, and agreed to the usefulness of the criteria and methodology in its future deliberations.

83. The Committee agreed to recommend to the CAC the revocation of the Standards identified above.

Consideration of Proposed Draft stAndards for Individual Cheeses, Cream, Dairy Spreads, Fermented Milk Products and Processed Cheese

84. The Committee agreed to the following proposal of the Chairperson regarding the future consideration of the Proposed Draft Standards for Individual Cheeses, Cream, Dairy Spreads, Fermented Milk Products and Processed Cheese:

85. Two working groups were to be formed to consider: 1) Individual and Processed Cheeses; and 2) Cream, Dairy Spreads and Fermented Milks. The Working Groups would be responsible for seeking solutions based on the Commission’s mandate and making recommendations that would assist IDF to prepare draft standards by providing solutions to the issues listed below. The Working Groups should report their decisions to the CCMMP;

• The selection of a Chairperson and Rapporteur for each group. The Chairperson would be responsible for the elaboration of the working/discussion papers on the basis of technical inputs and recommendations of the IDF and the overall management of the Group. The Rapporteur would be responsible for the managing the use of the electronic mail box, the summary of comments submitted and the distribution of same;

• The establishment of an electronic mail box by the Codex Secretariat to facilitate their work via electronic mail;

• The working groups would not be expected to meet.

86. The Committee agreed that the Working Groups should concentrate on the following principal issues and other relevant matters:

Individual Cheese Standards

• Identification of absolute minimum values for fat in dry matter;

• The need to have separate individual cheese standards compared to annexing the provisions to the relevant provisions in the relevant standards for Cheeses, including the possible incorporation of specific and/or essential requirements into the relevant General Standards for Cheeses;

• The consideration of whether requirements such as colour, rind, holes, shape, and form should be deleted or transferred to appendices of the General Standards;

• Definitions of coatings.

Processed Cheeses

• Where the use of minimum cheese content was adequate to characterize the products covered, and if so, identification of the relevant minimum contents. If not adequate, guidance on an alternative approach.

Dairy Spreads

• The need for a specific Standard;

• Harmonization and alignment with the relevant provisions of the Draft Standard for Butter and Proposed Draft Standard for Fat Spreads and Blended Fat Spreads.

Cream

• Determination of lowest and reference fat levels;

• The consideration of the elaboration of standards for fermented creams, including their possible inclusion into the Cream or Fermented Milk Standards;

• The consideration of including whipped creams in the Standard for Cream.

Fermented Milks

• The consideration of the potential elaboration of a standard and guidelines for products heat treated after fermentation, including labelling provisions;

• The consideration of including “mild yoghurt” in the Standard;

• The consideration of guidelines to differentiate between heat treated and other products;

• The consideration of composite products, including possible provisions or restrictions on the additions of flavourings.

87. The Committee agreed that the IDF would submit proposed draft standards elaborated on the basis of the Working Groups’ inputs to the New Zealand Secretariat for circulation and comment at Step 3 before the 4th Session of the CCMMP in accordance with a timetable to be developed by the New Zealand Secretariat. It was stressed that Working Groups would be open to input from all Codex Member governments, and that any final decisions on the Proposed Draft Standards would be taken by the full CCMMP session.

88. The Committee nominated France as Chair and the United States as Rapporteur of the Working Group on Cheeses; and, Argentina as Chair and Belgium as Rapporteur for the Working Group on Dairy Products.