Subject |
Step | For
Action by | Document Reference
(ALINORM 01/11) |
Draft Group Standard for Unripened Cheese Including Fresh Cheese |
8 | 24th CAC | Appendix II |
Proposed Draft Revised
Standards for Edible Casein Products |
5/8 | 24th CAC | Appendix III |
Proposed Draft Amendment
to the Codex General Standard for Cheese (Description) |
5/8 | 24th CAC |
Appendix IV |
Proposed Draft Amendment to the Codex Group Standard for Cheeses in Brine (Sampling)[37] |
5/8 | 47th CCEXEC | Appendix V |
Proposed Draft Revised Standards for: - Cream |
5 | 47th CCEXEC | paras
52-73 |
Proposed Draft Revised Standard for Whey Powders |
5 | 47th CCEXEC | paras 87-97 |
Proposed
Draft Standard for Dairy Spreads |
3 | IDF |
paras 74-75 |
Proposed Draft Revised Standard for Processed Cheese - Minimum cheese content and alternative approach |
3 | France |
paras 76-77 |
Proposed Draft Revised Individual Cheese Standards (including a new standard
for Mozzarella) | 3 |
IDF |
paras 78-83 |
Proposed Draft Amendment to the Codex General Standard for Cheese (Composition) |
3 | Governments | paras 16-19 |
Proposed
Draft Amendment to the Codex General Standard for Cheese (Appendix) |
1,2,3 | 47th
CCEXEC |
paras.84-86 |
Methods of Analysis and Sampling |
-[38] |
CCMAS | paras 110-123 |
Heat
Treatment Definitions | 3 |
CCFH | paras
106-109 |
Model Export Certificate for Milk Products |
3 | Switzerland
Argentina, Australia, Denmark, France, Germany, India, New Zealand, United States,
European Commission, |
paras 124-130 |
Proposed Draft Standards for: - Evaporated Skimmed Milk with Vegetable Fat |
1,2 | 47th CCEXEC |
paras. 20-30 |
Standard for Parmesan |
- | 5th CCMMP |
para.131-133 |
Standard for Cheese Specialities |
- | France | para. 134-137 |
Nutritional and Quality
Descriptors for Milk Products | 3 |
| (ALINORM 97/11, |