- recommended the Draft Standard for Unripened
Cheese Including Fresh Cheese for adoption at Step 8 (para. 49, Appendix
II);- recommended the Proposed Draft Revised Standard for Edible
Casein Products for adoption at Step 5/8 (para. 105, Appendix III);
and
- recommended the Proposed Draft Amendment to Section 2.1
(Description) of the Codex General Standard for Cheese for adoption at Step 5/8
(para. 15, Appendix IV).
- agreed to circulate the following Proposed Draft
Amendments to the Codex General Standard for Cheese for government comments at
Step 3:- a tentative level of minimum protein in
dry matter at [6]% (m/m) (para. 19, Appendix IX); and- a new appendix on cheese rind, surface and coating (para.
86, Appendix X);
- agreed to further gather information as required by the
Codex Criteria for the Establishment of Work Priorities on those products where
milkfat is wholly or partially replaced by vegetable fat and on their current
names and national legislation in parallel to the elaboration of the standards
to cover these products (para. 30);- agreed to continue the revision of the Standard for Cream
Cheese as the Committee decided to exclude cream cheese from the Draft Standard
for Unripened Cheese Including Fresh Cheese (paras. 32 & 83);
- agreed that the Proposed Draft Standard for Dairy Spreads
and Proposed Draft Revised Standards for individual cheese varieties be
redrafted (paras 75 & 83);
- agreed to further collect information on minimum cheese
contents in processed cheese, methods of analysis to determine minimum cheese
contents and the alternative approaches by way of a Codex circular letter (para.
77)
- agreed on the methods of analysis and sampling as required
for determining compliance of products with Codex standards being elaborated by
the Committee (para. 120, Appendix XI);
- agreed to continue discussions on the possible elaboration
of a model export certificate for milk products (paras 129-130);
- agreed that heat treatment definitions should be further
considered by the Codex Committee on Food Hygiene within the framework of the
Code of Hygienic Practice for Milk and Milk Products and that the terms used in
the Code should be aligned with those contained in the Codex General Standard
for the Use of Dairy Terms (paras 108-109);
- agreed to defer detailed discussion on the need for new
standards for the following:
- “Parmesan” (para 133);
and- Cheese Specialities (pending current and accurate data
reflecting worldwide trade, national legislation and problems in international
trade)(para 136);
- agreed to report back to the Codex Committee on Food
Labelling a new amended definition of the class name “Milk Protein
Products” (para. 11);- agreed to request the Codex Committee on Food Labelling to
consider a new class name “Coagulating Enzyme” for inclusion in the
General Standard for the Labelling of Prepackaged Foods (para. 46);
- agreed to seek a clear explanation from the Codex Committee
on Food Additives and Contaminants on the relationship between food additives
provisions in Codex commodity standards and the Codex General Standard for Food
Additives, especially as related to the food category system (para. 6);
and
- agreed to report a number of points concerning methods of
analysis and sampling back to the Codex Committee on Methods of Analysis and
Sampling (paras 112-119).
