Report of the Fourth Session of the Codex Committee on Milk and Milk Products

Table of Contents

Wellington, New Zealand, 28 February - 3 March 2000

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
Twenty-Fourth Session
Geneva, 2-7 July 2001

CODEX ALIMENTARIUS COMMISSION
	FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS	WORLD HEALTH ORGANIZATION
JOINT OFFICE: Viale delle Terme di Caracalla 00100 ROME Tel: 39 06 57051 www.codexalimentarius.net Email: [email protected] Facsimile: 39 06 5705 4593

ALINORM 01/11 E

NOTE: This report includes Codex Circular Letter 2000/8-MMP.

Table of Contents

PREFACE

SUMMARY AND CONCLUSIONS

LIST OF ABBREVIATIONS

INTRODUCTION

OPENING OF THE SESSION

ADOPTION OF THE AGENDA (Agenda Item 1)

MATTERS REFERRED TO THE COMMITTEE BY THE CODEX ALIMENTARIUS COMMISSION AND OTHER CODEX COMMITTEES (Agenda Item 2)

Consideration of Raw Materials and Minimum Protein Level in the Codex General Standard for Cheese
Elaboration of a Standard for Products in Which Milk Components are Substituted by Non-Milk Components

DRAFT STANDARD FOR UNRIPENED CHEESE INCLUDING FRESH CHEESE AT STEP 7 (Agenda Item 3)

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

Summaries and Conclusions of the Working Group
Creams
Fermented Milks (Agenda Item 4b)
Dairy Spreads (Agenda Item 4c)
Processed Cheese (Agenda Item 4d)
Individual Cheeses (Agenda Item 4e)
Whey Powders (Agenda Item 4f)
Edible Casein Products (Agenda Item 4g)

HEAT TREATMENT DEFINITIONS (Agenda Item 5)

METHODS OF ANALYSIS AND SAMPLING FOR MILK PRODUCTS (Agenda Item 6)

MODEL EXPORT CERTIFICATE FOR MILK PRODUCTS (Agenda Item 7)

PROPOSALS FOR NEW STANDARDS (Agenda Item 8)

Parmesan (Agenda Item 8a)
Cheese Specialities (Agenda Item 8b)

OTHER BUSINESS AND FUTURE WORK (Agenda Item 9)

DATE AND PLACE OF NEXT SESSION (Agenda Item 10)

ANNEX I. SUMMARY STATUS OF WORK

LIST OF APPENDICES

Appendix I. List of Participants
Appendix II. Draft Group Standard for Unripened Cheese Including Fresh Cheese
Appendix III. Proposed Draft Revised Standard for Edible Casein Products
Appendix IV. Proposed Draft Amendment to the Codex General Standard for Cheese: Description
Appendix V. Proposed Draft Amendment to the Codex Group Standard for Cheeses in Brine: Sampling
Appendix VI. Proposed Draft Revised Standard for Creams, Whipped Creams and Fermented Creams
Appendix VII. Proposed Draft Revised Standard for Fermented Milks
Appendix VIII. Proposed Draft Revised Standard for Whey Powders
Appendix IX. Proposed Draft Amendment to the Codex General Standard for Cheese: Composition
Appendix X. Proposed Draft Amendment to the Codex General Standard for Cheese: Appendix
Appendix XI. Methods of Analysis and Sampling for Milk Products