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

Appendix I. List of Participants

LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

CHAIRPERSON:

Dr Steve Hathaway

PRÉSIDENT:

Director Programme Development, Food

PRESIDENTE:

Assurance Authority

Ministry of Agriculture and Forestry

P.O. Box 2526

Wellington

New Zealand

Tel: +64 4 470-2622

Fax: +64 4 470-2669

E-mail: [email protected]

ARGENTINA
ARGENTINE

Dr Alfredo Jorge NADER
National Director of Food
SAGPyA
Paseo Colón 922, 2nd floor of 228
Buenos Aires
Tel: +54-11 4349-2054
Fax: +54-11 4349-2097
E-mail: [email protected]

Ing. Gabriel Pons
Coordinación de Lácteos y Apícolas
Servicio Nacional de Sanidad Agroalimentaria
(SENASA)
Paseo Colón 367, Piso 6
(C.P.1063) Buenos Aires
Tel: +54 11 4345-4110/12 int: 1617
Fax: +54 11 4342-781
E-mail: [email protected]

Lic. Susana B. FATTORI
Instituto Nacional de Alimentos (INAL)
Departamento de Control y Desarrollo
Estados Unidos 25
(1101) Capital Federal
Tel: +54 11 4340-0800
Fax: +54 11 4331-6418
E-mail: [email protected]

Ricardo WEILL
Representante del Centro de la Industria Lechera
Gerente de Investigación y Desarrollo
DANONE S.A.
Av. Berlin 50-(1854)
Longchamps
Buenos Aires
Tel: +54 11 4239-1713
Fax: +54 11 4239-1885
E-mail: [email protected]

AUSTRALIA
AUSTRALIE

Mr James GRUBER
Principal Food Technologist
Australia New Zealand Food Authority
55 Blackall Street
Barton ACT 2903
Tel: +61 2 6271-2226
Fax: +61 2 6271-2278
E-mail: [email protected]

Dr Wayne SANDERSON
Murray Goulburn Co-operative
GPO Box 4307
Melbourne VIC 3001
Tel: +61 3 9387-6211
Fax: +61 3 9289-6566
E-mail: [email protected]

Mr Phill GOODE
Australian Dairy Corporation
Locked Bag 104
Flinders Lane
Melbourne VIC 8009
Tel: +61 03 9694-3817
Fax: +61 03 9694-3858
E-mail: [email protected]

Phillip RICHARDSON
Australian Dairy Corporation
Locked Bag 104
Flinders Lane
Melbourne VIC 8009
Tel: +61 3 9694-3785
Fax: +61 3 9694-3754
E-mail: [email protected]

Peter MITCHELL
Kraft Foods Ltd
GPO Box 1673N
Melbourne VIC 3001
Tel: +61 3 99676-5555
Fax: +61 3 9676-5881
E-mail: [email protected]

Ms Slava ZEMAN
Australian Quarantine and Inspection Service
Policy & International Division
GPO Box 858
Canberra ACT 2601
Tel: +61 2 6272-5027
Fax: +61 2 6271-6522
E-mail: [email protected]

AUSTRIA
AUTRICHE

Mr Karl SCHOBER
Deputy Head of Division VI A4
Federal Ministry of Agriculture and Forestry
Stubenring 1
A-1012 Vienna
Tel: +43 17 1100-2844
Fax: +43 17 1100-2901
E-mail: [email protected]

BELGIUM
BELGIQUE
BELGICA

Mrs Christine MARIN
Food Inspection Officer
Belgian Food Inspection Service
Federal Ministry of Health
Boulevard Pacheco 19
Bte 5, 1010, Brussels
Tel: +32 2 210-4843
Fax: +32 2 210-4816
E-mail: [email protected]

Mr Guido KAYAERT
Nestle Coordination Center
European Regulatory Affairs
Nestle Coodination Center
Birmingham Straat 227
B 1070, Brussels
Tel: +32 2 529-5330
Fax: +32 2 529-5667
E-mail: [email protected]

Mr Herman HOOYBERGHS
Director
Ministry of Agriculture
Blvd. Simon Bolivar 30
B-1000 Brussels
Tel: +32 2208-4920
Fax: +32 2208-4925
E-mail: [email protected]

BRAZIL
BRESIL
BRASIL

Guilherme de AGUIAR PATRIOTA
Counsellor (HOD)
Embassy of Brazil in Wellington
10 Brandon Street
Level 9
Wellington, New Zealand
Tel: +64 4 473-3516
Fax: +64 4 473-3517
E-mail: [email protected]

Mrs. Rose Mary RODRIGUES
Medical Veterinarian
Divisão de Normas Tecnicas
Brazilian Ministry of Agriculture
Esplanada Dos Ministerios
Anexo - Ala “A” - Sala 440
CEP: 70043 900
E-mail: [email protected]

Mr. Celso Roberto Versiani VELLOSO
Medical Veterinarian
Chefe do Servicio de Inspecão de Leite e
Derivados
Brazilian Ministry of Agriculture
Esplanada dos Ministerios
Anexo A, Sala 440-A
CEP 70.043-900
Tel: +61 218-2680
Fax: +61 218-2672
E-mail: [email protected]

Daniela Rodrigues ALVES
Customer Service Manager
Brazilian UHT Milk Association
R. Cenna Sbrighi 27 20 andar
São Paulo - SP
Cep 05036 - 010
Tel: +55 11 861-2068
Fax: +55 11 861-1990
E-mail: [email protected]

CANADA

Ms Gail DANIELS
Chief, Dairy Programs
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario
KIA OY9
Tel: +61 3 225-2342
Fax: +61 3 228-6119
E-mail: [email protected]

Ms Josee NADON
Senior Advisor, National Programs
Bureau of Food Regulatory
International and Interagency Affairs
Food Directorate
Health Protection Branch
Health Canada
HPB Building (0702C1)
Tunney’s Pasture
Ottawa, Ontario KIA OL2
Tel: +61 3 957-8917
Fax: +61 3 941-3537
E-mail: [email protected]

Ms Hélène COUTURE
A/Chief
Evaluation Division
Bureau of Microbial Hazards
Food Directorate
Health Protection Branch, Health Canada
Sir Frederick Banting Building
Ottawa, Ontario
KIA 0L2 Locator (2204A1)
Tel: +61 3 957-1742
Fax: +61 3 952-6400
E-mail: [email protected]

Dr Réjean BOUCHARD
Assistant Director
Policy and Dairy Production
Dairy Farmers of Canada
75 Albert Street, Suite 101
Ottawa, Ontario
KIP 5E7
Tel: +61 3 236-9997
Fax: +61 3 236-0905
E-mail: [email protected]

Mr Pierre NADEAU
Vice-President
National Dairy Council of Canada
221 Laurier Avenue East
Ottawa, Ontario
KIN 6P1
Tel: +61 3 238-4116
Fax: +61 3 238-6247
E-mail: [email protected]

CHINA
CHINE

Ms Ellen Ka-yan HO
Scientific Officer
Food and Environmental Hygiene Department
43/F Queensway Offices
66 Queensway
Hong Kong SAR
Tel: +85 2 867-5609
Fax: +85 2 893-3547
E-mail: [email protected]

CHILI
CHILE

Dr. Oscar VIDELA
Medico Veterinario
Agriculture and Livestock
Industria y Tecnología Pecuaria
Av. Bulnes 140, Piso 7
Casilla 4088, Santiago
Tel: +56 2 671-4047
Fax: +56 2 671-6184
E-mail: [email protected]

DENMARK
DANEMARK
DINAMARCA

Ms Alice SORENSEN
Deputy Head of Division
Danish Veterinary and Food Administration
19, Morkhoj Bygade
DK 2860 Soborg
Tel: +45 33 95 6137
Fax: +45.33 95 6001
E-mail: [email protected]

Mr Michael STRUBE
Scientific Adviser
Danish Veterinary and Food Administration
19, Morkhoj Bygade
DK 2860 Soborg
Tel: +45 33 95-6170
Fax: +45 33 95-6001
E-mail: [email protected]

Mr Claus HEGGUM
Member of the Programme Coordination Committee
Danish Dairy Board
Frederiks Allé, 22
DK-8000 Århus C
Tel +45 87 312-000
Fax +45 87 312-001
E-mail: [email protected]

Jargen Hald CHRISTENSEN
Head of Division
Danish Dairy Board
Frederiks Allé 22
8000 Århus C, Denmark
Tel: +45 8731-2000
Fax +45 8731-2001
E-mail: [email protected]

FINLAND
FINLANDE
FINLANDIA

Mr Esko UUSI-RAUVA
Professor
National Veterinary and Food Research Institute
PO Box 368
FI-00231 Helsinki
Tel: +35 89 393-1961
Fax: +35 89 393-1811
E-mail: [email protected]

Ms Marleena TANHUANPÄÄ
Specialist Advisor
Finnish Food and Drink Industries’ Federation
PO Box 115
FI-00241 Helsinki
Tel: +35 89 1488-7222
Fax: +35 89 1488-7201
E-mail: [email protected]

FRANCE
FRANCIA

Mr Jean-Marie HOCHARD
Responsable des produits laitiers au Bureau
des produits d’origine animale
Direction générale de la concurrence et de la
consommation et de la répression des fraudes
59 bd. Vincent Auriol - Teledoc 251
75703 Paris Cedex 13
Tel: +33 1 4497-2914
Fax: +33 1 4497-3039
E-mail: [email protected]

Mrs Roseline LECOURT
Chargée de mission
Direction générale de la concurrence et de la
consommation et de la répression des fraudes
59 bd. Vincent Auriol - Teledoc 251
75703 Paris Cedex 13
Tel: +33 1 4497-3470
Fax: +33 1 4497-3037
E-mail: [email protected]

Marie-Hélène LE HENAFF
MAP/DPEI
Chef du Bureau de lait et des industries laitières
3, rue Barbet de Jouy
75007 Paris
Tel: +33 1 4955-4611
Fax: +33 1 4955-4925

Mr Jean-François ROCHE
MAF/DGAL
Chargé de mission Codex Alimentarius
251, rue de Vaugirard
75732 Paris Cedex 15
Tel: +33 1 4955-5881
Fax: +33 1 4955-5948
E-mail: [email protected]

Dr Thibault LEMAÎTRE
Vétérinaire inspecteur
Bureau des établissements de transformation
Direction générale de l´alimentation
Ministry of Agriculture
Chargé d’études
251, rue de Vaugirard
75732 Paris Cedex 15
Tel: + 33 1 4955-8497
Fax: + 33 1 4955-5680
E-mail: [email protected]

Laurent LALOUX
AFSSA
Agence Française de sécurité sanitaire des aliments
10, rue Pierre Curie
94704 Maisons-Alfort
Tel: +33 1 4977-2740
Fax: +33 1 4977-2695
E-mail: [email protected]

Jean CHIBON
ONILAIT
2, rue Saint-Charles
75015 Paris
Tel: +33 1 4058-7227
E-mail: [email protected]

Dominique BUREL
Responsable Réglementation CNIEL
CNIEL - Association Laitière Française
34 Rue de Saint Petersbourg
75008 Paris, Cedex 08
Tel: +33 1 4970-7115
Fax: +33 1 4280-6345
E-mail: [email protected]

Mr Jean-François MOLLE
Director Food Safety, Regulatory &
Environment Affairs
Groupe Danone
7 rue de Téhéran
75008 Paris
Tel: +33 1 4435-2452
Fax: +33 1 4435-2469
E-mail: [email protected]

Mrs Huguette MEYER-CARON
Expert, A.L.F.
Fromageries Bel
4 Rue d’Anjou, 75008 Paris
Tel: +33 1 4007-7382
Fax: +33 1 4007-7298
E-mail: [email protected]

Mrs Isabelle GILLES
SYNDIFRAIS
34 rue de St. Petersbourg
75382 Paris Cedex 08
Tel: +33 1 4970-7230
Fax: +33 1 4980-6390
E-mail: [email protected]

Mr Arnauld de MIOLLIS
Secretary General
SYNDIFRAIS
34 rue de St. Petersbourg
75382 Paris Cedex 08
Tel: +33 1 4970-7230
Fax: +33 1 4980-6390
E-mail: [email protected]

Mr André KOZLOVSKY
Dr. Réglementation
CNIEL/ALF
170bis Bd. du Routparnasil
75014 Paris
Tel: +33 1 4410-9046
Fax: +33 1-4410-9024
E-mail: [email protected]

Mr Jean-Claude GILLIS
Chef du Service scientifique, technique et réglementaire
ATLA
34 rue de St. Petersbourg
75008 Paris
Tel: +33 1 4970-7272
Fax: +33 1 4280-6362
E-mail: [email protected]

Dr Eric GRANDE
Regulatory Affair Manager
SB Alliance
42, rue Rieussec
78223 Viroflay Cedex
Tel: +33 1 3458-6618
Fax: +33 1 3458-5426
E-mail: [email protected]

GERMANY
ALLEMAGNE
ALEMANIA

Dorothea KELLEN
Assistant Head of Unit
Federal Ministry of Food, Agriculture and
Forestry
Rochusstr. 1
D-53123 Bonn
Tel: +49 22 8529-3388
Fax: +49 22 8529-4407
E-mail: [email protected]

Dr Hans BOEHM
Head of Division of Food Hygiene and Food Trade
Federal Ministry of Health
Am Propsthof 78a
D-53121 Bonn
Tel: +49 2 2894-4220
Fax: +49 2 2894-4944
E-mail: [email protected]

Mr Gernot WERNER
Dairy Industry Federation
Adenauerallee 148
D-53113 Bonn
Tel: +49 2 2859-6912
Fax: +49 2 2837-3780
E-mail: [email protected]

Dr Joerg W. RIEKE
Dairy Industry Federation
Adenauerallee 148
D-53113 Bonn
Tel: +49 228 959-6922
Fax: +49 228 37-1513
E-mail: [email protected]

Thomas KUTZEMEIER
German Dairy Association
Meckenheimer Allee 137
D-53115 Bonn
Tel: +49 2 2898-2430
Fax: +49 2 2898-2432
E-mail: [email protected]

GREECE
GRECE
GRECIA

Mr Perikilis SOTIRIOU
Agriculturist
Head of the Milk Section in the
Direction of Animal Products
Ministry of Agriculture
6 Kapnokiptiriou Street
10176 Athens
Tel: +30 1 821-5894
Fax: +30 1 823-0730

Mr Christos KEHAGIAS
Professor of Milk Science in the Technological
Educational Institution of Athens
Agiou Spyridonos Street
122-10 Egaleo, Athens
Tel: +30 1 821-5894
Fax: +30 1 823-0730

HUNGARY
HONGRIE
HUNGRIA

Zoltan HORVATH
Director
National Meat and Milk Control Supervision
Lehel u. 43-47
H-1135 Budapest
Tel: +36 1 350-0302

Janos DUDAS
General Manager
AGRO-LEGATO Kft
Keleti Karoly u. 24
H-1024 Budapest
Tel: +36 1 212-5084

INDIA
INDE

D. RAJAGOPALAN
Chairman
Agricultural and Processed Food Products
Export Development Authority
Ministry of Commerce, Govt. of India
3rd Floor, Ansal Chambers No. 11
6 Bhikaji Cama Place
New Delhi 110066
Tel: +91 11 616-4350
Fax: +91 11 619-5016
E-mail: [email protected]

I.K. NARANG
Assistant Commissioner (Dairy Dev.)
Department of Animal Husbandry & Dairying
Government of India
Krishi Bhavan
New Delhi-110001
Tel: +91 11 307-0746
Fax: +91 11 307-0746
E-mail: [email protected]

Anand KISHORE
Deputy Director
Export Inspection Council
Ministry of Commerce of India
1204 Pragati Tower, 26 Rajendra Place
New Delhi-110008
Tel: +91 11 572-8802
Fax: +91 11 573-0016
E-mail: [email protected]

J. P. DANGE
Secretary
Trade, Commerce & Mining Department
Government of Maharashtra
Room #563 Mantralaya (Main)
Murmbai 400 020
Tel: +91 22 204-5969
Fax: +91 22 281-0424

IRELAND
IRLANDE
IRLANDA

Mr Des KIELY
Agricultural Inspector
Department of Agriculture,
Food & Rural Development
Agriculture House 1E
Kildare St., Dublin 2
Tel: +35 3 1607-2154
Fax: +35 3 1676-7100

ITALY
ITALIE
ITALIA

Giuseppe AMBROSIO
Direttore Generale
Ministry of Agricultural Policy
Rome
Tel: +39 06 482-7034
Fax: +39 06 481-9714
E-mail: [email protected]

Gianni BESSI
International Relations Office
Ministry of Agricultural Policy
Rome
Tel: +39 06 482-4539
Fax: +39 06 488-4394
E-mail: [email protected]

Ernesto CARBONE
Staff Ministro Politiche Agricole
Rome
Tel: +39 064 6653-0056

Brunella LOTURCO
Ministero, Politica Agricola
Via XX Settembre, 20
00100 Rome
Tel: +39 06 4665-5016
Fax: +39 06 4888-0273
E-mail: [email protected]

Dr Sergio VENTURA
Professor (University of Piacenza) - Food Legislation
Avenue du Vieux Montier, 18
B-1640-Rhode-Saint-Génèse
Belgium

Dr Leo BERTOZZI
Executive Director
Consorzio Parmigiano-Reggiano
Via J.F. Kennedy
18-42100 Reggio Emilia
Tel: +39 05 2230-7741
Fax: +39 05 2230-7748
E-mail: [email protected]

Bruna BIANCHI SALVADORI
Presidente
Centro Sperimentale del Latte S.P.A.
Strada per Merlino, 3
Zelo B. Persico (LO)
Tel: +39 1 0290-6961
Fax: +39 02 906-9699
E-mail: [email protected]

Dr Renzo MORA
Executive Director
Consorzio Parmigiano-Reggiano
Via J.F. Kennedy
18-42100 Reggio Emilia
Tel: +39 05 2230-7741
Fax: +39 05 2230-7748
E-mail: [email protected]

Dr Mauro PECORARI
Technical Director
Consorzio Parmigiano-Reggiano
Via J.F. Kennedy
18-42100 Reggio Emilia
Tel: +39 05 2230-7741
Fax: +39 05 2230-7748
E-mail: [email protected]

JAPAN
JAPON

Hiroshi UMEDA
Chief, Veterinary Sanitation Division
Environmental Health Bureau
Ministry of Health and Welfare
Kasumigaseki 1-2-2
Chiyoda-ku
Tokyo 100-0045
Tel: +81 3 3595-2337
Fax: +81 3 3503-7964
E-mail:[email protected]

Yayoi TSUJIYAMA
Deputy Director
Milk and Dairy Products Division
Ministry of Agriculture, Forestry and Fisheries
Kasumigaseki 1-2-1
Chiyoda-Ku
Tokyo 100-8950
Tel: +81 3 3501-1018
Fax: +81 3 3506-9578
E-mail: [email protected]

Makoto KOBAYASHI
Deputy Director
Milk and Dairy Products Division
Livestock Industry Bureau
Ministry of Agriculture, Forestry & Fisheries
Kasumigaseki 1-2-1
Chiyoda-Ku
Tokyo 100-8950
E-mail: [email protected]

Michio IWANAMI
First Secretary
Embassy of Japan in New Zealand
Wellington, New Zealand
Tel: +64 4 473 1540
Fax: +64 4 471 2951

Toshio NOMURA
Chief Representative
Australian Office
Agriculture and Livestock Industries Corporation

Bunji KANZAKI
Japan Dairy Technical Association
Director
General Manager of Inspection & Research Dept.
1-14-19 Kudan-kita Chiyoda-ku
Tokyo 102-0073
Tel: +81 3 3264-1921
Fax: +81 3 3264-1569
E-mail: [email protected]

Akitoshi ITO
Japanese Association of Fermented
Milk and Fermented Milk Drinks
Hokenkaikan, 1-1, Sadohara-cho, Shinjuku-ku
Tokyo 162-0842
Tel: +81 3 3267-4686
Fax: +81 3 3267-4663

Masaru MATUZAKI
Section Manager
Production Department
Morinaga Milk Industry Co. Ltd.
33-1, 5-Chome
Shiba Minato-Ku
Tokyo 108-8384
Tel: +81 3 3798-0187
Fax: +81 3 3798-0103

Naoki ORII
Section Manager
R & D Department
Central Research Institute
Meiji Milk Products Co. Ltd.
1-21-3 Sakae-Cho
Higashimurayama
Tokyo 189-8530
Tel: +81 042 397-5629
Fax: +81 042 395-1829

Goro HANAGATA
Project Manager
Inspection Center
Quality Assurance Dept.
Snow Brand Milk Products Co. Ltd.
1-2 Minamidai 1-Chome, Kawagoe 350-1165
Tel: +81 04 9242-8131
Fax: +81 04 9242-8130
E-mail: [email protected]

Yoichi ISHIDA
General Manager
Japan Dairy Products Association
1-14-19, Kudan-Kita
Chiyoda-Ku
Tokyo 102-0073
Tel: +81 03 3264-4131
Fax: +81 03 3264-4139
E-mail: [email protected]

Osamu SUGANUMA
The Japanese National Committee of IDF
Nyugyo Kaikan
1-14-19, Kudan-Kita
Chiyoda-Ku
Tokyo 102-0073
Tel: +81 03 3264-3731
Fax: +81 03 3264-3732

KOREA, REPUBLIC OF
KOREE, REPBLIQUE DE
COREA, REPUBLICA DE

Deuk Shin LEE
Chief, National Veterinary Research and
Quaratine Service
Ministry of Agriculture and Forestry
480, Anyang 6-Dong
Anyang-city, Gyeonggi-Do

Seung Chun BAIEK
Senior Researcher
R & D Center
Seoul Dairy Cooperative
1059 Shingil-Dong, Ansan
Kyunggi-Do

MALAYSIA
MALAISIE
MALASIA

Dr. Vincent Ng HOOI
Ministry of Agriculture
Department of Veterinary Services
Wisma Chase Perdana
Block A, 8 & 9th. Floor
Exchange Square
Off Jalan Semantan
50630 Kuala Lumpur
E-mail: [email protected]

Ms Nor Aini SUDIN
Technical Advisory Service
PORIM, Ministry of Primary Industries
PO Box 10620
50720 Kuala Lumpur
Tel: +60 3 825-9432
Fax: +60 3 825-9446
E-mail: [email protected]

Mr Seak Seong CHEW
Technology Unit Manager
Nestle Foods (M) Sdn.Bhd
25, Jalan Tandang, Peti Surat No.8081
46781 Petaling Jaya
Tel: +60 7 7781-1822
Fax: +60 7 7781-3823

MEXICO
MEXIQUE

Mr Pablo Fernando HERNÁNDEZ
Subdirector de Regulación Pecuaria
Secretaría de Agricultura, Ganadería y Desarrollo Rural
SAGAR
Dirección General de Ganadería
Recreo #14-6 piso
Col.Actipán del Alle
03230 Mexico D.F.
Tel: +52 4-8203
Fax: +53 4-7998
E-mail: [email protected]

Mr Alfonso MONCADA JIMENEZ
Gerente de Producto
YAKULT-Mexico
Av. División del Norte #1419
Col. Santa Cruz Atoyac
03310 Mexico, D.F.
Tel: +52 7-20429
Fax: +52 97-20770
E-mail: [email protected]

Mr Oscar VAZQUEZ BUSTAMANTE
Director Jurídico
DANONE-Mexico
Guillermo Glez. Camarena #333
Col. Centro de Cd. Santa Fe
01210 Mexico, D.F.
Tel: +52 258-7293
Fax: +52 292-2603
E-mail: [email protected]

NETHERLANDS
PAYS-BAS
PAISES BAJOS

Mr F.J. WESTERLING
Ministry of Agriculture, Nature
Management and Fisheries
PO Box 20401
2500 EK The Hague
Tel: +31 70 378-4398
E-mail: [email protected]

Rini J.A. BOUWMAN
Director
Expert on Dairy Technology and Legislation
COKZ
Netherlands Controlling Authority for Milk and
Milk Products
PO Box 250
NL 3830 AG Leusden
Tel: +31 33 496-5696
Fax: +31 33 496-5666
E-mail: [email protected]

Dr Ludwig BERCHT
Dutch Dairy Association
PO Box 165
2700 AD Zoetermeer
Tel: +31 79 343-0304
Fax: +31 79 342-6185
E-mail: [email protected]

Mr Rob OOST
Productshap Zuivel
PO Box 5806
2280 HV Rijswijk
Tel: +31 70 340-9423
Fax: +31 70 340-9943
E-mail: [email protected]

NEW ZEALAND
NOUVELLE-ZELANDE
NUEVA ZELANDIA

Mr Phil FAWCET
MAF Food Assurance Authority
Ministry of Agriculture and Forestry
PO Box 2526
Wellington
Tel: +64 4 498-9874
Fax: +64 4 474-4196
E-mail: [email protected]

Mr Tim KNOX
MAF Food Assurance Authority
Ministry of Agriculture and Forestry
PO Box 2526
Wellington
Tel: +64 4 474-4191
Fax: +64 4 474-4230
E-mail: [email protected]

Mrs Carol BARNAO
MAF Food Assurance Authority
Ministry of Agriculture and Forestry
PO Box 2526
Wellington
Tel: +64 4 498-9876
Fax: +64 4 474-4196
E-mail: [email protected]

Mr Murray SMITH
National Service Manager
AgriQuality NZ Ltd.
PO Box 1371
Wellington
Tel: +64 4 473-4721
Fax: +64 4 471-2554
E-mail: [email protected]

Ms Julie BEAGLEY
Regulatory Affairs Manager
New Zealand Dairy Board
PO Box 417
Wellington
Tel: +64 4 71-8956
Fax: +64 4 71-8539
E-mail: [email protected]

Dr Joan WRIGHT
Counsel - Regulatory & Special Projects
New Zealand Dairy Board
PO Box 417
Wellington
Tel: +64 4 471-8300
Fax: +64 4 471-8539
E-mail: [email protected]

Mrs Dianne SCHUMACHER
Regulatory Affairs Advisor
Kiwi Dairies
PO Box 444
Hawera
Tel: +64 6 278-7087
E-mail: [email protected]

Mr Keith JOHNSTON
Principal Research Technologist
New Zealand Dairy Research Institute
Palmerston North
Tel: +64 6 350-4640
Fax: 06-356-1476
E-mail: [email protected]

Jim WILSON
Safety & Regulation Branch
Ministry of Health
PO Box 5013
Wellington
Tel: +64 4 496-2360
Fax: +64 4 496-2340
E-mail: [email protected]

NORWAY
NORVEGE
NORUEGA

Mrs Torild Agnalt OSTMO
Senior Executive Officer
Department of Food Law and International Affairs
Norwegian Food Control Authority
PO Box 8187 Dep
N-0034 OSLO
Tel: +47 2224-9090
Fax: +47 2224-6699
E-mail: [email protected]

Dr Anders OTERHOLM
Tine Norwegian Dairies
PO Box 9051 Gronland
N-0133 OSLO
NORWAY
Tel: +47-22-938800
Fax: +47-22-172299
E-mail: [email protected]

POLAND
POLOGNE
POLONIA

Mrs Marianna WIELGOSZ
Institute for Dairy Research
Hoza 66/68 Street
00-628 Warsaw
Poland
Tel: 048 22 628-5812

PORTUGAL

Dr Luis TAVARES SALINO
Assessor of Direction
Ministério Agricultura
RVA Padre Antonio Vieira N 1 - 9 Andar
1070 Lisboa
Tel: + 35 213805-6450
E-mail: [email protected]

Dr Pedro PIMENTEL
ANIL - Associacão Nacional dos Industrials de Lacticinios
Lisboa
Tel: +351 22 200-1229
Fax: +351 22 205-6450
E-mail: [email protected]

ROMANIA
ROUMANIE
RUMANIA

Mr Tudorel BALTA
Director of the Food Industry Division
Ministry of Agriculture and Food
Bd. Carol I. No.2-4, Sector 3
Bucharest
Fax: +401-311-2278

Dr Gheorghe MENCINICOPSCH
Director of the Institute of Food Chemistry Institute
Garlei Street, No.1, Sector 1
Bucharest
Fax: +401-230-0311

SPAIN
ESPAGNE
ESPAÑA

Dra. Ma. Luisa AGUILAR ZAMBALAMBERRI
Jefe de Sección de la Subdirección
General de Higiene de los Alimentos
Dirección General de Salud Pública
Ministerio de Sanidad y Consumo
Paseo del Prado 18-20
28071 MADRID
E-mail: [email protected]

Sr. D. José Manuel VALLEJO
Subdirector General de Calidad y
Normalización Agroalimentaria
Dirección General de Alimentación
Ministerio de Agricultura, Pesca y Alimentación
P. Infanta Isabel, 1
28071 Madrid
E-mail: [email protected]

SWEDEN
SUEDE
SUECIA

Mrs Kerstin JANSSON
Senior Administrative Officer
Ministry of Agriculture, Food and Fisheries
SE-103 33 STOCKHOLM
Tel: +46-840-51168
Fax: +46-840-54970
E-mail: [email protected]

Mrs Karin WINBERG
Government Inspector
National Food Administration
Box 622
SE-751 26 UPPSALA
Tel: +46-18-175609
Fax: +46-18-105848
E-mail: [email protected]

Ms Gunilla JOHANSSON
M., Sc.
Swedish Dairy Association
SE-105 46 STOCKHOLM
Tel: 46-86-773244
Fax: 46-82-03329
E-mail: [email protected]

SWITZERLAND
SUISSE
SUIZA

Dr Roland CHARRIÈRE
Service Food of Animal Origin
Swiss Federal Office of Public Health
CH-3003 Berne
Tel: +41-31-323 3104
Fax: +41-31-322 9574
E-mail: [email protected]

Dr Jean VIGNAL
Nestec Ltd.
CH-1800 Vevey
Tel: 41-21-924-3501
Fax: 41-21-924-4547
E-mail: [email protected]

Ms Christina BLUMER
Federal Office for Agriculture
CH-3003 Berne
Tel: 41-31-324-9661
Fax: 41-31-322-2634
E-mail: [email protected]

THAILAND
THAILANDE
TAILANDIA

Dr Suphsorn CHAYOVAN
Advisor
Ministry of Agriculture and Cooperatives
1192/90 Soi Vachirathamsatit 57
Onnuch 44 Street Prakanong
BANGKOK 10260
Tel: +66 2 3326599
Fax: +66 2 6425342

Mr Pisit RANGSARITWUTIKUL
Standards Officer 8
Thai Industrial Standards Institute
Rama VI Rachathawee
Bangkok 10400
Tel: +66 2 202-3438
Fax: +66 2 248-7987
E-mail: [email protected]

Miss Artaya KIATSOONTHON
Veterinary Officer 7
Veterinary Public Health Division
Department of Livestock Development
Ministry of Agriculture and Cooperatives
1192/90 Soi Vachirathamsatit 57
Onnuch 44 Street Prakanong
BANGKOK 10260

Dr. Arporna SRIBHIBHADH
Adviser of Food Processing Industries Club
The Federation of Thai Industries
60 New Rachadapisek Road, Klongtoey
Bangkok 10110

Mr. Sommart PRAPERTCHOB
Deputy Secretaries General of Food Processing
Industries Club
The Federation of Thai Industries
60 New Rachadapisek Road, Klongtoey
Bangkok 10110
Tel: +66 2 229-4255
Fax: +66 2 2294-9412

UNITED KINGDOM
ROYAUME-UNI
REINO UNIDO

Dr Dorian Kennedy
Food Labelling and Standards Division
MAFF/Joint Food Safety and Standards Group
Room 316
Ergon House c/o Nobel House
17 Smith Square
London, SW1P 3JR
Tel: +44 20 7238-5574
Fax: +44 20 7238-6763/5782
E-mail: [email protected]

Chris PRATT
Food Hygiene Division
MAFF/Joint Food Safety and Standards Group
Room 416
Ergon House
C/o Nobel House
17 Smith Square
London, SW1P 3JR
Tel: +44 20 7238-6466
Fax: +44 20 7238-6745
E-mail: [email protected]

Ms A.P. NAJRAN
Food Labelling and Standards Division
MAFF/Joint Food Safety and Standards Group
Room 325c
Ergon House
C/o Nobel House
17 Smith Square
London, SW1P 3JR
Tel: +44 017 1238-6152
Fax: +44 017 1238-6763
E-mail: [email protected]

Dr E. KOMOROWSKI
Dairy Industry Federation
MAFF/Joint Food Safety and Standards Group
19 Cornwall Terrace
London, NW1 4QP, U.K.
Tel:0044 020 7486-7244
Fax:0044 020 7487-4734
E-mail: [email protected]

Mr Richard ROSS
Smithkline Beecham
Consumer Healthcare
11 Stoke Poges Lane
Slough, Berkshire, SL1 3NW
Tel: +44 0 17 5350-2104
Fax: +44 0 17 5350-2007
E-mail: [email protected]

UNITED STATES OF AMERICA
ETATS-UNIS D’AMERIQUE
ESTADOS UNIDOS DE AMERICA

Mr Duane R. SPOMER
Chief
Diary Standardization Branch
Dairy Programs
Agricultural Marketing Service
US Department of Agriculture
1400 Independence Avenue, SW
Room 2748-South Building
Washington, DC 20090-6456
Tel: +1 202 720-9382
Fax: +1 202 720-2643
E-mail: [email protected]

Mr John C. MOWBRAY
Consumer Safety Officer
Office of Plant and Dairy Foods and Beverages
US Food and Drug Administration
200 C Street, SW, (HFS-306)
Washington, DC 20204
Tel: +1 202 205-1731
Fax: +1 202 205-4422
E-mail: [email protected]

Mr Syed A. ALI
Staff Officer
U.S Codex Office
Food Safety and Inspection Service
US Department of Agriculture
1400 Independence Avenue, SW
Room 4861-South Building
Washington, DC 20250
Tel: +1 202 205-0574
Fax: +1 202 720-3157

Ms Aggie THOMPSON
Associate Deputy Administrator
Dairy Programs
Agricultural Marketing Service
US Department of Agriculture
1400 Independence Avenue, S.W.
Room 2968-South Building
Washington DC 20090-6456
Tel:001 202 720-5751
Fax:001 202 690-3410
E-mail: [email protected]

Mr Thomas M. BALMER
Senior Vice President
National Milk Producers Federation
2101 Wilson Boulevard, Suite 400
Arlington, VA 22201
Tel: +1 703 243-6111
Fax: +1 703 841-9328
E-mail: [email protected]

Dr Robert BYRNE
Vice-President
National Milk Producers Federation
2101 Wilson Boulevard, Suite 400
Arlington, VA 22201
Tel: +1 703 243-6111
Fax: +1 703 841-9328
E-mail: [email protected]

Dr Russell J. BISHOP
Director
Centre for Dairy Research
University of Wisconsin - Madison
1605 Linden Drive, Babcock Hall
Madison, WI 53706
Tel: +1 608 265-3696
Fax: +1 608 262-1578
E-mail: [email protected]

Mr Philippe CARADEC
Danone International Brands, Inc.
208 Harbour Drive
Stamford, CT 06902
Tel: +1 203 425-1723
Fax: +1 203 324-0581

Dr Chuck CHAKRABARTI
Vice-President, Research and Development
General Mills Inc.
James Food Bell Technical Center
9000 Plymouth Avenue North
Minneapolis, MN 55427
Tel: +1 612 764-7465
Fax: +1 612 764-3431

Dr Warrens CLARK
Chief Executive Officer
American Dairy Products Institute
300 West Washington Street, Suite 400
Chicago, IL 60606
Tel: +1 312 782-4888
Fax: +1 312 782-5299
E-mail: [email protected]

Mr Robert L. GARFIELD
Vice-President, Regulatory and Technical Affairs
National Yoghurt Association
2000 Corporate Ridge, Suite 1000
McLean, VA 22102-7805
Tel: +1 703 821-0770
Fax: +1 703 821-1350
E-mail: [email protected]

Ms Diane D. LEWIS
Vice-President Market Access & Regulatory Affairs
U.S. Dairy Export Council
2101 Wilson Boulevard
Suite 400
Arlington, VA 22201
Tel: +1 703 528-3049
Fax: +1 703 528-3705

Mr Allen R. SAYLER
Director
Regulatory Affairs and International Standards
International Dairy Foods Association
1250 H Street, NW, Suite 900
Washington, DC 20050
Tel: +1 202 220-3544
Fax: +1 202 331-7820
E-mail: [email protected]

Mr J. Edward THOMPSON
Kraft Foods Inc.
Three Lakes Drive
Northfield, IL 60093-2758
Tel: +1 847 646-2492
Fax: +1 847 646-4431 or 32
E-mail: [email protected]

Ms Deborah VAN DYK
Director of Legal Affairs
Schreiber Foods Inc.
425 Pine Street
PO Box 19010
Green Bay, Wisconsin 54307-9010
Tel: +1 920 437 7601
Fax: +1 920 455 2700
E-mail: [email protected]

URUGUAY

Jorge CASTRO
Sector Lácteo
Laboratorio Tecnológico del Uruguay
Avda. Italia 6201
CP 11500 - Montevideo
Tel: +598 2 601-3724 Ints. 276-342
Fax: +598 2 601-8554
E-mail: [email protected]

Dra. Ma. Luisa BLANCO
Directora
Ministerio de Agricultura y Pesca del Uruguay
Constituyente 1476
Montevideo R.O.V.
Telefax: +598 2 402-6302
E-mail: [email protected]

INTERNATIONAL ORGANIZATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES

COUNCIL OF THE EUROPEAN UNION

Mr Klavs SKOVSHOLM
Rue de la Loi 175
B-1048, Brussels, Belgium
Tel: +32-2-2858379
Fax: +32-2-1857928

EUROPEAN COMMUNITY
COMMUNAUTE EUROPEENNE
COMINIDA EUROPEA

Mrs Christine MAJEWSKI
European Commission
Rue de la Loi, 200
1049 Brussels
Belgium
Tel: +32 2 295-0874
Fax: +32 2 296-0951
E-mail: [email protected]

Mr Andrew John WILSON
Counsellor, Consumer Health Affairs
European Commission
E.C. Delegation
140 Wireless Road
Bangkok 10330, Thailand
Tel: +66 2 255-9100
Fax: +66 2 255-9114
E-mail: [email protected]

Mr Hermann GLAESER
DG Agriculture
Rue de la Loi, 200
B-1049 Brussels, Belgium
Tel: +32 2 295-3238
Fax: +32 2 295-3310
E-mail: [email protected]

Mrs Carole MICMACHER
DG Sanco
European Commission
Rue de la Loi, 200
B-1049 Brussels, Belgium
Tel: +32 2 296-6523
Fax: +32 2 296-9062
E-mail: [email protected]

Mrs Susana PEREZ FERRERAS
DG Agriculture
Rue de la Loi, 200
B-1049 Brussels, Belgium
Tel: +32 2 295-6846
Fax: +32 2 296-1271
E-mail: [email protected]

EUROPEAN DAIRY ASSOCIATION

M. Jean-Claude GILLIS
4, rue Montoyer
B-1000 Bruxelles
Belgique
Tel: +32 2 549-5040
Fax: +32 2 549-5049
E-mail: [email protected]

INTERNATIONAL DAIRY FEDERATION
FEDERATION INTERNATIONALE DE LAITERIE
FEDERACION INTERNACIONAL DE LECHERIA

Mr Claus HEGGUM
International Dairy Federation
Member of the Programme Coordination Committee
Danish Dairy Board
Frederiks Alleé 22
DK-8000 Aarhus C
Denmark
Tel: +45 8731-2000
Fax: +45 8731-2001
E-mail [email protected]

Mr Jerome J. KOZAK
President
Chief Executive Officer
National Milk Producers Federation
2101 Wilson Boulevard
Suite #400 Arlington, VA22201
United States of America
Tel: +1 703 243-6111
Fax: +1 703 841-9328
E-mail: [email protected]

Mr Joerg SEIFERT
Technical Manager
41, Square Vergote
B-1030 Brussels
Belgium
Tel: +32 2 743-3922
Fax: +32 2 733-0413
E-mail: [email protected]

INTERNATIONAL ORGANIZATION
FOR STANDARDIZATION
ORGANISATION INTERNATIONALE
DE NORMALISATION

R. VAN SCHAIK
Secretary of ISO/TC 34/SC 5
C/- COKZ
Kastanjelann 7
PO Box 250
3830 AG Leusden
Netherlands
Tel: +31 33 496-5696
Fax: +31 33 496-5666
E-mail: [email protected]

INTERNATIONAL OFFICE OF EPIZOOTICS
OFFICE INTERNATIONAL DES EPIZOOTIES
OFICINA INTERNACIONAL DE EPIZOOTIAS

Dr Barry O’NEIL
NZ Delegate/President
OIE Regional Commission for Asia, the Far
East and Oceania
Biosecurity Authority
Ministry of Agriculture and Forestry
PO Box 2526
Wellington, New Zealand
Tel: +64 4 474-4128
Fax: +64 4 498-9888
E-mail: [email protected]

JOINT FAO/WHO SECRETARIAT

Dr Yukiko YAMADA
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization of the
United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel: +39 06 5705 5443
Fax: +39 06 5705 4593
E-mail: [email protected]

Mr David H. BYRON
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel: +39 06 5705-4419
Fax: +39 06 5705-4593
E-mail: [email protected]

NEW ZEALAND SECRETARIAT

Mr Brian BURGESS
MAF Food
PO Box 2526
Wellington, New Zealand
Tel: +64 4 498-9875
Fax: +64 4 474-4196
E-mail: [email protected]

Mr S. RAJASEKAR
Manager SPS/WTO Codex
MAF Policy
PO Box 2526
Wellington, New Zealand
Tel: +64 4 470-2734
Fax: +64 4 473-0118
E-mail: [email protected]

Miss Fiona DUNCAN
MAF Policy
PO Box 2526
Wellington, New Zealand
Tel: +64 4 474-4298
Fax: +64 4 474-4206
E-mail: [email protected]

Miss Debra TUIFAO
MAF Policy
PO Box 2526
Wellington, New Zealand
Tel: +64 4 498-9935
Fax: +64 4 474-4206
E-mail: [email protected]

Appendix II. Draft Group Standard for Unripened Cheese Including Fresh Cheese

(Advanced to Step 8 of the Codex Procedure)

1. SCOPE

This Standard applies to unripened cheese including fresh cheese, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard. Subject to the provisions of this Standard, Codex Standards for individual varieties of unripened cheese may contain provisions, which are more specific than those in this Standard and in these cases; those specific provisions shall apply.

2. DESCRIPTION

Unripened cheeses including fresh cheeses are products in conformity with the Codex General Standard for Cheese, which are ready for consumption shortly after manufacture.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Milk and/or products obtained from milk.

3.2 PERMITTED INGREDIENTS

Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other harmless micro-organisms;
Rennet or other safe and suitable coagulating enzymes;
Sodium chloride;
Potable water;
Gelatine and starches: Notwithstanding the provisions in the Codex Standard for Cheese (A-6), these substances can be used in the same function as stabilizers, provided they are added only in amounts functionally necessary as governed by Good Manufacturing Practice taking into account any use of the stabilisers/thickeners listed in section 4;
Vinegar;
Rice, corn and potato flours and starches: Notwithstanding the provisions in the Codex Standard for Cheese (A-6), these substances can be used in the same function as anti-caking agents for treatment of the surface of cut, sliced, and shredded products only, provided they are added only in amounts functionally necessary as governed by Good Manufacturing Practice taking into account any use of the anti-caking agents listed in section 4.

4. FOOD ADDITIVES[39]

Only those food additives listed below may be used and only within the limits specified. Additives not listed below but provided for in individual Codex standards for varieties of Unripened Cheeses may also be used in similar types of cheese within the limits specified within those standards.

INS No.

Name of food additive

Maximum level

Acids

260

Acetic acid, glacial

Limited by GMP

270

Lactic acid (L-, D- and DL-)

Limited by GMP

296

Malic acid (DL-)

Limited by GMP

330

Citric acid

Limited by GMP

338

Orthophosphoric acid

2 g/kg, expressed as P₂O₅

507

Hydrochloric acid

Limited by GMP

Acidity regulators

170

Calcium carbonates

Limited by GMP

500

Sodium carbonates

Limited by GMP

501

Potassium carbonates

Limited by GMP

575

Glucono delta-lactone (GDL)

Limited by GMP

Stabilizers/thickeners

Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.

331

Sodium citrates

332

Potassium citrates

Limited by GMP

333

Calcium citrates

339

Sodium phosphates

340

Potassium Phosphates

341

Calcium Phosphates

3.5 g/kg, singly or in combination, expressed as P₂O₅

450(i)

Disodium diphosphate

450(ii)

Trisodium diphosphate

541

Sodium aluminium phosphate

400

Alginic acid

401

Sodium alginate

402

Potassium alginate

Limited by GMP

403

Ammonium alginate

404

Calcium alginate

405

Propylene glycol alginate

5 g/kg

406

Agar

407

Carrageenan and its Na, K, NH₄ salts

(includes Furcelleran)

410

Carob bean gum

412

Guar gum

413

Tragacanth gum

415

Xanthan gum

Limited by GMP

416

Karaya gum

417

Tara gum

440

Pectins

460

Cellulose

466

Sodium carboxymethyl cellulose

576

Sodium gluconate

Modified starches as follows:

1400

Dextrins, roasted starch white and

yellow

1401

Acid-treated starch

1402

Alkaline treated starch

1403

Bleached starched

1404

Oxidized starch

1405

Starches, enzyme-treated

1410

Monostarch phosphate

1412

Distarch phosphate esterified with

sodium trimetasphosphate; esterified with phosphorus oxychloride

Limited by GMP

1413

Phosphated distarch phosphate

1414

Acetylated distarch phosphate

1420

Starch acetate esterified with acetic

anhydride

1421

Starch acetate esterified with vinyl

acetate

1422

Acetylated distarch adipate

1440

Hydroxypropyl starch

1442

Hydroxypropyl distarch phosphate

Colours

100

Curcumins (for edible cheese rind)

Limited by GMP

101

Riboflavins

Limited by GMP

140

Chlorophyll

Limited by GMP

141

Copper chlorophylls

15 mg/kg, singly or combined

160a(i)

b-Carotene (synthetic)

25 mg/kg

160a(ii)

Carotenes (natural extracts)

600 mg/kg

160b

Annatto extracts

- normal coloured

10 mg/kg (on bixin/norbixin basis)

- orange coloured

25 mg/kg (on bixin/norbixin basis)

- deep orange coloured

50 mg/kg (on bixin/norbixin basis)

160c

Paprika oleoresins

Limited by GMP

160e

b-apo-Carotenal

35 mg/kg

160f

b-apo-8´-Carotenoic acid, methyl or

35 mg/kg

ethyl ester

162

Beet red

Limited by GMP

171

Titanium dioxide

Limited by GMP

Preservatives

200

Sorbic acid

202

Potassium sorbate

1 g/kg of cheese, singly or in combination,

203

Calcium sorbate

expressed as sorbic acid

234

Nisin

12.5 mg/kg

280

Propionic acid

281

Sodium propionate

Limited by GMP

282

Calcium propionate

283

Potassium propionate

For surface/rind treatment only:

235

Pimaricin (natamycin)

2 mg/dm² of surface.

Not present in a depth of 5 mm.

Foaming agents (for whipped products only)

290

Carbon dioxide

Limited by GMP

941

Nitrogen

Limited by GMP

Sliced, cut, shredded and grated products only (surface treatment)

Anticaking agents

460

Cellulose

Limited by GMP

551

Silicon dioxide, amorphous

552

Calcium silicate

10 g/kg singly or in combination.

553

Magnesium silicates

Silicates calculated as silicon dioxide

554

Sodium aluminosilicate

556

Calcium aluminium silicate

559

Aluminium silicate

560

Potassium silicate

Preservatives

200

Sorbic acid

202

Potassium sorbate

1g/kg of cheese, singly or in combination, expressed as sorbic acid

203

Calcium sorbate

280

Propionic acid

281

Sodium propionate

Limited by GMP

282

Calcium propionate

283

Potassium propionate

235

Pimaricin (natamycin)

20mg/kg applied to the surface added during kneading and stretching process

5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 PESTICIDE RESIDUES

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate Sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

6.2 From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection.

6.3 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD

The name of the food shall be unripened cheese. However, the words “unripened cheese” may be omitted in the designation of an individual unripened cheese variety reserved by a Codex standard for individual cheeses, and, in the absence thereof, a variety name specified in the national legislation of the country in which the product is sold, provided that the omission does not create an erroneous impression regarding the character of the food.

In case the product is not designated by an alternative or a variety name, but with the designation “unripened cheese”, the designation may be accompanied by a descriptive term such as provided for in Section 7.1.1 of the Codex General Standard for Cheese (CODEX STAN A-6-1978, Rev. 1-1999).

Unripened cheese may alternatively be designated “fresh cheese” provided it is not misleading to the consumer in the country in which the product is sold.

7.2 DECLARATION OF MILKFAT CONTENT

The milk fat content shall be declared in a manner found acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label, provided that the number of servings is stated.

Additionally, the following terms may be used:

High fat

(if the content of FDM is above or equal to 60%)

Full fat

(if the content of FDM is above or equal to 45% and less than 60%)

Medium fat

(if the content of FDM is above or equal to 25% and less than 45%)

Partially skimmed

(if the content of FDM is above or equal to 10% and less than 25%)

Skim

(if the content of FDM is less than 10%)

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A) and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container, and, in the absence of such a container on the cheese itself. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Volume 13.

Appendix III. Proposed Draft Revised Standard for Edible Casein Products

(Advanced to Step 5 of the Codex Procedure with a recommendation to omit Steps 6 and 7 for adoption at Step 8)

The Annex to this Standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A.(I)(b) of the General Principles of the Codex Alimentarius.

1. SCOPE

This Standard applies to edible acid casein, edible rennet casein and edible caseinate, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard.

2. DESCRIPTION

Edible acid casein is the milk product obtained by separating, washing and drying the acid-precipitated coagulum of skimmed milk and/or of other products obtained from milk.

Edible rennet casein is the milk product obtained by separating, washing and drying the coagulum of skimmed milk and/or of other products obtained from milk. The coagulum is obtained through the reaction of rennet or other coagulating enzymes.

Edible caseinate is the milk product obtained by action of edible casein or edible casein curd coagulum with neutralizing agents followed by drying.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Skimmed milk and/or other products obtained from milk.

3.2 PERMITTED INGREDIENTS

Starter cultures of harmless lactic acid producing bacteria
Rennet or other safe and suitable coagulating enzymes
Potable water

3.3 COMPOSITION

Rennet casein

Acid casein

Caseinates

Minimum milk protein in dry matter^(a)

84.0% m/m

90.0% m/m

88.0% m/m

Minimum content of casein in milk protein

95.0% m/m

95.0% m/m

95.0% m/m

Maximum water^(b)

12.0% m/m

12.0% m/m

8.0% m/m

Maximum milkfat

2.0% m/m

2.0% m/m

2.0% m/m

Ash (including P₂O₅)

7.5% m/m (min.)

2.5% m/m (max.)

-

Maximum lactose^(c)

1.0% m/m

1.0% m/m

1.0% m/m

Maximum free acid

-

0.27 ml 0.1 N NaOH/g

-

Maximum pH value

-

-

8.0

^(a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.
^(b) The water content does not include water of crystallization of the lactose.
^(c) Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is expressed as anhydrous lactose. 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.

In accordance with the provision of section 4.3.3 of the General Standard for the Use of Dairy Terms, edible casein products may be modified in composition to meet the desired end-product composition. However, compositional modifications beyond the minima or maxima specified above for milk protein in dry matter, casein, water, milkfat, lactose and free acid are not considered to be in compliance with the Section 4.3.3.

4. FOOD ADDITIVES

Only those additives listed below may be used within the limits specified.

CASEINATES

INS No

Name of food additive

Maximum level

Acidity regulators

261(i)

Potassium acetate

262(i)

Sodium acetate

Limited by GMP

263

Calcium acetate

325

Sodium lactate

326

Potassium lactate

327

Calcium lactate

328

Ammonium lactate

329

Magnesium lactate (DL-)

452

Polyphosphates

5 g/kg singly or in combination expressed as P₂O₅*

Neutralizing agents

331

Sodium citrates

332

Potassium citrates

333

Calcium citrates

Limited by GMP

345

Magnesium citrate

380

Ammonium citrates

339

Sodium phosphates

340

Potassium phosphates

341

Calcium phosphates

10 g/kg singly or in combination expressed as P₂O₅*

342

Ammonium phosphates

343

Magnesium phosphates

170

Calcium carbonates

500

Sodium carbonates

501

Potassium carbonates

503

Ammonium carbonates

504

Magnesium carbonates

524

Sodium hydroxide

Limited by GMP

525

Potassium hydroxide

526

Calcium hydroxide

527

Ammonium hydroxide

528

Magnesium hydroxide

Emulsifiers

322

Lecithins

471

Mono- and di-glycerides of fatty acids

Limited by GMP

Bulking agents

325

Sodium lactate

Limited by GMP

Anti-caking agents

170(i)

Calcium carbonate

341(iii)

Tricalcium orthophosphate

343(iii)

Trimagnesium orthophosphate

460

Cellulose

504(i)

Magnesium carbonate

530

Magnesium oxide

551

Silicon dioxide, amorphous

10 g/kg singly or in combination *

552

Calcium silicate

553

Magnesium silicates

554

Sodium aluminosilicate

556

Calcium aluminium silicate

559

Aluminium silicate

1442

Hydroxypropyl distach phosphate

*) Total amount of P2O5 shall not exceed 10 g/kg.

5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

In particular, the following maximum limits apply:

Metal

Maximum Level

Lead

1 mg/kg

5.2 PESTICIDE RESIDUES

The products covered by this Standard shall comply with those maximum residues limits established by the Codex Alimentarius Commission.

6. HYGIENE

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD

The name of the food shall be:

Edible acid casein

Edible caseinate

According to the descriptions in Section 2 and the compositions in Section 3.3.

Edible rennet casein

The name of edible caseinate shall be accompanied by an indication of the cation used.

7.2 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A) and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Vol. 13.

APPENDIX

INFORMATION ON USUAL PATTERNS OF MANUFACTURING EDIBLE CASEIN PRODUCTS

This text below is intended for voluntary application by commercial partners and not for application by governments.

1. Other Quality Factors

1.1 Physical appearance

White to pale cream; free from lumps which do not break up under slight pressure.

1.2 Flavour and odour

Not more than slight foreign flavours and odours. The product must be free from offensive flavours and odours.

2. Processing aids

Acids used for precipitation purposes:

INS No

Name

260

Acetic acid, glacial

270

Lactic acid (L-, D- and DL-)

330

Citric acid

338

Orthophosphoric acid

507

Hydrochloric acid

513

Sulphuric acid

For renneting enhancement purposes:

509

Calcium chloride

3. Additional quality factors

Rennet casein

Acid casein

Caseinates

Maximum sediment

15 mg/25g

22.5 mg/25g

22.5 mg/25g (spray dried)

(scorched particles)

81.5 mg/25g (roller dried)

Heavy metals

The following limits apply:

Metal

Maximum limit

Copper

5 mg/kg

Iron

20 mg/kg (50 mg/kg in roller dried caseinates)

4. Additional methods of analysis

See Codex Alimentarius, Vol. 13.

Appendix IV. Proposed Draft Amendment to the Codex General Standard for Cheese: Description

(Advanced to Step 5 of the Codex Procedure with a recommendation to omit Steps 6 and 7 for adoption at Step 8)

Amend Section 2.1 of the Codex General Standard for Cheese (CODEX STAN A-6-1978, Rev.1-1999) as follows (struck-out text to be deleted and italicized text to be inserted):

2.1 Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by:

(a) coagulating wholly or partly, the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or
(b) processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics as the product defined under (a).

Appendix V. Proposed Draft Amendment to the Codex Group Standard for Cheeses in Brine: Sampling

(Advanced to Step 5 of the Codex Procedure with a recommendation to omit Steps 6 and 7 for adoption at Step 8)[40]

Amend Section 8.1 of the Codex Standard for Cheeses in Brine (CODEX STAN 208-1999) concerning sampling as follows (struck-out text to be deleted):

8.1 SAMPLING

According to IDF Standard 50C:1995/ISO 707:1997/AOAC 933.12.

Special requirements for cheese in brine: A representative piece of cheese is placed on a cloth or on a sheet of absorbent paper for 5 to 10 min. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis.

Appendix VI. Proposed Draft Revised Standard for Creams, Whipped Creams and Fermented Creams

(Advanced to Step 5 of the Codex Procedure)

1. SCOPE

This Standard applies to creams, including whipped creams and fermented creams, for direct consumption [or further processing,] in conformity with the definition in Section 2 of this Standard.

2. DESCRIPTION

2.1 CREAMS are milk products comparatively rich in fat, in the form of an emulsion of fat-inskimmed milk, which can be obtained by:

(a) separation from milk. The final composition may be adjusted by the addition of milk or skimmed milk; or
(b) reconstituting and/or recombining milk products into creams with the same characteristics as the product obtained under (a).

2.1.1 Whipping creams are liquid creams which are suitable for whipping [by the final consumer].

2.1.2 [Thickened cream [to be developed]]

2.2 WHIPPED CREAMS are creams into which air or inert gas has been incorporated without reversing the fat-in-skimmed milk emulsion.

2.2.1 Creams packed under pressure are creams that are packed with a propellant gas in a pressurepropulsion container.

2.3 FERMENTED CREAMS are creams that have been subjected to fermentation by the action of [specific] microorganisms and resulting in reduction of pH and coagulation.

2.3.1 [Acidified Cream [to be developed]]

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Milk

For use only in creams made by reconstitution or recombination:

Butter*, milkfat products*, milk, and cream powders*, potable water.

* For specifications, see the relevant Codex standards

3.2 PERMITTED INGREDIENTS

For use only in UHT, sterilized, creams receiving similar heat treatments, creams and fermented creams containing less than [xx]% milkfat, whipping cream and whipped cream (including creams packed under pressure):

Maximum

Milk solids non fat, or

20 g/kg

Caseinates

6 g/kg

Gelatine and starches

6 g/kg singly or in combination with the thickening and modifying

agents listed in section 4

For use only in fermented creams:

Starter cultures of harmless microorganisms
Safe and suitable enzymes
[Sodium chloride]

3.3 COMPOSITION[41]

Cream:

Minimum milkfat

10%

Reference level for fat

[18/20/30/35/36]% m/m

Creams lowered in milkfat content:

Minimum milkfat

10% m/m

Fermented cream:

Minimum milkfat

[18%]

4. FOOD ADDITIVES[42]

Only those additives listed below may be used and only within the limits specified, for use only in UHT and sterilised creams, creams and fermented creams containing less than [xx]% milkfat, whipping cream and whipped cream (including creams packed under pressure).

INS No

Name of Food Additive

Maximum Level

Stabilizers

170

Calcium carbonates

270

Lactic acid (L, D, and DL-)

325

Sodium lactate

326

Potassium lactate

327

Calcium lactate

330

Citric acid

Limited by GMP

331

Sodium citrates

332

Potassium citrates

333

Calcium citrates

500

Sodium carbonates

501

Potassium carbonates

516

Calcium sulphate

339

Sodium phosphates

340

Potassium phosphates

341

Calcium phosphates

2 g/kg, singly or in combination, expressed as P₂O₅

450

Diphosphates

451

Triphosphates

452

Polypshosphates

Thickeners and Emulsifiers

322

Lecithins

Limited by GMP

400

Alginic acid

401

Sodium alginate

402

Potassium alginate

403

Ammonium alginate

404

Calcium alginate

406

Agar

407

Carrageenan and its Na, K, NH₄ salts

410

Carob bean gum

412

Guar gum

414

Gum Arabic

415

Xanthan gum

418

Gellan gum

432

Polyoxyethylene (20) sorbitan monolaurate

433

Polyoxyethylene (20) sorbitan monooleate

434

Polyoxyethylene (20) sorbitan monopalmitate

1 g/kg

435

Polyoxyethylene (20) sorbitan monostearate

436

Polyoxyethylene (20) sorbitan tristearate

440

Pectins

460

Cellulose

461

Methyl cellulose

463

Hydroxypropyl cellulose

464

Hydroxypropyl methyl cellulose

465

Methyl ethyl cellulose

466

Sodium carboxymethyl cellulose

Limited by GMP

471

Mono- and diglycerides of fatty acids

472a

Acetic and fatty acid esters of glycerol

472b

Lactic and fatty acid esters of glycerol

472c

Citric and fatty acid esters of glycerol

508

Potassium chloride

509

Calcium chloride

1410

Monostarch phosphate

1412

Distarch phosphate esterified with sodium

trimetaphosphate: esterified with phosphorus

oxychloride

1413

Phosphated distarch phosphate

1414

Acetylated distarch phosphate

Limited by GMP

1420

Starch acetate esterified with acetic anhydride

1422

Acetylated distarch adipate

1440

Hydroxypropyl starch

1442

Hydroxypropyl distarch phosphate

1450

Starch sodium octenyl succinate

For use only in whipped creams (including creams packed under pressure):

290

Carbon dioxide

941

Nitrogen

Limited by GMP

942

Nitrous oxide

5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by this Standard shall comply with the maximum limits established the Codex Alimentarius Commission.

5.2 PESTICIDE RESIDUES

The products covered by this Standard shall comply with the maximum residues limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygiene Practice and Codes of Practice.

6.2 From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurisation, and these should be shown to achieve the appropriate level of public health protection.

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 209-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD⁴¹

The name of the food shall be cream, or whipped cream, or fermented cream, as appropriate. Cream packed under pressure may also be designated as whipped cream. Fermented creams may alternatively be designated with other descriptive names specified in the national legislation of the country in which the product is manufactured and/or sold or with a name existing by common usage, provided that such designations do not create an erroneous impression regarding the character and identity of the food.

Creams increased or lowered in milkfat content above or below the milkfat content specified for cream (i.e., creams containing in excess of [xx]% milkfat or from 10% to [xx]% milkfat) shall be designated with a qualifying term describing the true nature of the food.

Nutrition claims, when used, shall be in accordance with the Codex Guidelines for Use of Nutrition Claims (CAC/GL 23-1997). In the case of creams containing less milkfat than the standard food (i.e., creams containing from 10% to [xx]% milkfat), the reference fat content shall be the milkfat content of the standard food (i.e., [xx]% milkfat).

The designation “whipping cream” may be used for creams specifically intended for whipping, that is, incorporation of air or inert gas without reversing the fat-in-skimmed milk emulsion. The designation “whipped cream” may be used for creams with a minimum milkfat content of [30%] that have been so whipped.

Creams which have been manufactured by the recombination or reconstitution of dairy ingredients as specified in Sections 2 and 3.1 shall be labelled as “Recombined cream” or “Reconstituted cream” or another truthful qualifying term if the consumer would be mislead by the absence or such labelling.

When creams have been pasteurised, sterilised, or UHT-treated they shall have the declaration “pasteurised”, “sterilised” or “UHT”, as appropriate, in close proximity to the designation.

7.2 DECLARATION OF MILKFAT CONTENT

The milkfat content shall be declared in a manner acceptable in the country of sale to the final consumer, either as (i) a percentage of mass or volume, (ii) in grams per serving as qualified in the label, provided that the number of servings is stated.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods, and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Volume 13.

Appendix VII. Proposed Draft Revised Standard for Fermented Milks

(Advanced to Step 5 of the Codex Procedure)

1. SCOPE

This standard applies to fermented milks, that is Fermented Milk including, Heat Treated Fermented Milks, Concentrated Fermented Milks and composite milk products based on these products, for direct consumption or further processing in conformity with the definitions in Section 2 of this Standard.

2. DESCRIPTION

2.1 FERMENTED MILK

Fermented Milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of specific microorganisms and resulting in reduction of pH and coagulation. These specific microorganisms shall be viable, active and abundant in the product [at the point of sale to the final consumer/to the date of minimum durability/at the time when the product leaves the manufacturer] if the product is not heat-treated after fermentation.

Certain Fermented Milks are characterised by the specific micro-organism(s) used for fermentation as follows:

Yoghurt:

Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus

Acidophilus Milk:

Lactobacillus acidophilus

Kefir:

Starter culture prepared from kefir grains, Lactobacillus kefiri, species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship

Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose-fermenting yeasts (Saccharomyces omnisporus, Saccharomyces cerevisae and Saccharomyces exiguus)

Kumys:

Lactobacillus delbrueckii subsp. Bulgaricus and Kluyveromyces marxianus

Mild Yoghurt:

[Cultures of Streptococcus thermophilus and other Lactobacilli other than Lactobacillus delbrueckii subsp. Bulgaricus]

Other cultures than those specified in the descriptions of the specific fermented milks above may be used in addition to the specific cultures characterising the product.

2.2 CONCENTRATED FERMENTED MILK

Concentrated Fermented Milk is a Fermented Milk the protein of which has been increased prior to or after fermentation to minimum [5.6%]. Concentrated Fermented Milks includes traditional products such as Stragisto (strained yaourti), Labneh, Ymer and Ylette.

2.3 COMPOSITE FERMENTED MILK PRODUCTS

Composite Fermented Milk Products are products which contain [a maximum of [30/50]% (w/w) of] non dairy ingredients (such as nutritive and non nutritive carbohydrates, fruits and vegetables as well as juices, purees, pulps, preparations and preserves derived therefrom, cereals, honey, chocolate, nuts, coffee, spices and other harmless natural flavouring foods) and/or flavours. The non-dairy ingredients can be mixed in prior to/or after fermentation.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Milk and/or products obtained from milk.

3.2 PERMITTED INGREDIENTS

Starter cultures of harmless micro-organisms including those specified in Section 2;
Sodium chloride.
In composite products only:
Gelatine and starches, added either before or after adding the flavourings
Flavouring foods, safe and suitable nutritive and non-nutritive carbohydrates, natural flavours, nature identical and artificial flavours.

3.3 COMPOSITION

Fermented Milk

Yoghurt and Acidophilus milk

Yoghurt, Acidophilus milks and Fermented Milk with additional microorganisms (optional)

Mild Yoghurt

Kefir

Kumys

Milk protein^a (% w/w)

min 2.8%

min 2.8%

min 2.8%

min 2.8%

Titrable acidity, expressed

min 0.6%

min 0.6%

min 0.6%

min 0.6%

min 0.7%

as % lactic acid (% w/w)

Ethanol (% vol./w)

min 0.5%

Sum of specific microorganisms defined in section 2.1 (cfu/g, in total)

min 10

min 10

min 10

min 10

min 10

Labelled additional microorganisms (optional) (cfu/g, total)

min 10

[to be developed]

Yeasts (cfu/g)

min 10

min 10

a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.

In Composite Fermented Milk Products the above criteria apply to the fermented milk part in the products, however the microbiological criteria (based on the proportion of fermented milk product) are valid up to [the point of sale to the final consumer/the date of minimum durability/the time when the product leaves the manufacturer]. This requirement does not apply to products heat-treated after fermentation.

3.4 ESSENTIAL MANUFACTURING CHARACTERISTICS

Whey removal after fermentation is not permitted in the manufacture of fermented milks, except for Concentrated Fermented Milk (Section 2.2)

4 FOOD ADDITIVES

[Additives to be identified according to the decision chart in square brackets below.]

Fermented milks

Heat treated fermented milks

Plain

Composite

Plain

Composite

GSFA
Categorisation

01.2.1.1.
01.1.2 (except fl.)
01.1.1.2.

01.7 (partly)
01.1.2
(flavoured)

01.2.1.2
01.1.2

To be specified.

Category

Technical function

Colours

-

X

-

X

Sweeteners

-

X

X

X

Preservatives

-

X

-

X

Other additives

Antioxidants

X

-

X

Acidifiers

X

X

X

Acidity regulators

X

X

X

Anticaking agents

No

X

-

X

Emulsifiers

Additives

X

-

X

Firming agents

Are

X

X

X

Flavour enhancers

Needed

X

-

X

Gelling agents

X

X

X

Modified starches

X

X

X

Packaging gases

X

X

X

Propellent gases

X

X

X

Stabilisers

X

X

X

Thickeners

X

X

X

X justified
- not justified

5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by this standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 PESTICIDE RESIDUES

The products covered by this standard shall comply with the maximum residues limits established by the Codex Alimentarius Commission.

6. HYGIENE

6.2 From raw material production to the point of consumption, the products covered by this Standard should be subject to a combination of control measures, which may include, for example, pasteurisation, and these should be shown to achieve the appropriate level of public health protection.

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991, Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD[43]

7.1.1 The name of the food shall be fermented milk or concentrated fermented milk as appropriate.

However, these names may be replaced by the designations Yoghurt, Acidophilus Milk, Kefir, Kumys, Stragisto, Labneh, Ymer and Ylette, provided that the product complies with the specific provisions of this Standard. Yoghurt may be spelled as appropriate in the country of retail sale.

Other fermented milks, including mild yoghurts, and concentrated fermented milks may be designated with other variety names as specified in the national legislation of the country in which the product is sold, or names existing by common usage, provided that such designations do not create an erroneous impression in the country of retail sale regarding the character and identity of the food.

Products obtained from fermented milk(s) heat treated after fermentation shall be named “Heat Treated Fermented Milk”. [If the consumer would be misled by this name, the products shall be labelled in a manner permitted by national legislation in the country of sale to the final consumer. When there is no legislation in the country of sale, the product shall be labelled “Heat Treated Fermented Milk”.]

7.1.2 The designation of Composite Fermented Milk Products shall include the name of the principal flavouring substance(s) or flavour(s) added.

7.1.3 The designation of products, to which artificial sweeteners have been added, shall be accompanied by the term “sweetened with... ".

7.1.4 The names covered by this Standard may be used in the designation, on the label, in commercial documents and advertising of other foods, provided that it is used as an ingredient and that the characteristics of the ingredient are maintained to a relevant degree in order not to mislead the consumer.

7.2 DECLARATION OF FAT CONTENT

If the consumer would be mislead by the omission, the milkfat content shall be declared in a manner acceptable in the country of sale to the final consumer, either as (i) a percentage of mass or volume, or (ii) in grams per serving as qualified in the label, provided that the number of servings is stated.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Pre-packaged Foods, and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer, shall appear on the container. However, lot identification and the name and address of the manufacturer or packager may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Volume 13.

Appendix VIII. Proposed Draft Revised Standard for Whey Powders

(Advanced to Step 5 of the Codex Procedure)

1. SCOPE

This Standard applies to Whey Powder and Acid Whey Powder, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard.

2. DESCRIPTION

Whey powders are milk products obtained by drying whey or acid whey.

Whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by separation from the curd after coagulation of milk and/or of products obtained from milk. Coagulation is obtained through the action of, principally, rennet type enzymes.

Acid whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by separation from the curd after coagulation of milk and/or of products obtained from milk. Coagulation is obtained, principally, by acidification.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Whey or acid whey.

3.2 PERMITTED INGREDIENTS

Seed lactose* in the manufacture of pre-crystallized (non-hygroscopic) whey powder.

* For specification, see relevant Codex Standard.

3.3 COMPOSITION

Whey powder

Acid whey powder

Minimum lactose^(a)

61.0 % m/m

61.0% m/m

Minimum milk protein^(b)

[11.0]%m/m

[7.0]%m/m

Maximum milkfat

[2.0/7.0]%m/m

2.0% m/m

Maximum water^(c)

5.0% m/m

4.5% m/m

Maximum ash

9.5% m/m

[15.0/18.0]%m/m

pH (in 10 % solution)

> 5.1

<= 5.1

^(a) Although the products may contain both anhydrous lactose and lactose monohydrate, the lactose content is expressed as anhydrous lactose.100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.
^(b) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.
^(c) The water content does not include water of crystallization of the lactose.

In accordance with the provision of Section 4.3.3 of the General Standard for the Use of Dairy Terms, whey powders may be modified in composition to meet the desired end-product composition, for instance, neutralization or demineralization. However, compositional modifications beyond the minima or maxima specified above for lactose, milk protein, milkfat and water are not considered to be in compliance with the Section 4.3.3.

4. FOOD ADDITIVES

Only those additives listed below may be used within the limits specified.

INS No

Name of food additive

Maximum level

Stabilizers

331

Sodium citrates

332

Potassium citrates

Limited by GMP

500

Sodium carbonates

501

Potassium carbonates

339

Sodium phosphates

340

Potassium phosphates

450

Diphosphates

10 g/kg singly or in combination expressed as P₂O₅

451

Triphosphates

452

Polyphosphates

Firming Agents

508

Potassium chloride

Limited by GMP

509

Calcium chloride

Acidity regulators

452(i)

Sodium polyphosphate

524

Sodium hydroxide

Limited by GMP

525

Potassium hydroxide

526

Calcium hydroxide

Anti-caking agents

170(i)

Calcium carbonate

341(iii)

Tricalcium orthophosphate

343(iii)

Trimagnesium orthophosphate

460

Cellulose

504(i)

Magnesium carbonate

530

Magnesium oxide

551

Silicon dioxide, amorphous

10 g/kg singly or in combination

552

Calcium silicate

553

Magnesium silicates

554

Sodium aluminosilicate

556

Calcium aluminium silicate

559

Aluminium silicate

1442

Hydroxypropyl distach phosphate

Bleaching Agent

928

Benzoyl peroxide
- calcium phosphate tribasic, as a carrier for liquid whey destined for dried products other than infant foods

100 mg/kg

5. CONTAMINANTS

5.1 HEAVY METALS

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

In particular, the following maximum limits apply:

Metal

Maximum Level

Lead

1mg/kg

5.2 PESTICIDE RESIDUES

The products covered by this Standard shall comply with those maximum residues limits established by the Codex Alimentarius Commission.

6. HYGIENE

7. LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD

The name of the food shall be:

Whey Powder

According to the definitions in Section 2 and compositions as specified

Acid whey powder

in Section 3.3.

7.2 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A) and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Vol. 13.

APPENDIX

INFORMATION ON USUAL PATTERNS OF MANUFACTURING WHEY POWDERS

This text below is intended for voluntary application by commercial partners and not for application by governments.

1. Other Quality Factors

1.1 Physical appearance

Uniform colour corresponding to that of the whey from which the powder is derived. Free from lumps that does not break up under moderate pressure.

1.2 Flavour and odour

Free from off flavours and odours

2. Processing aids

507 Hydrochloric acid

3. Heavy metals

The following limits apply:

Metal

Maximum limit

Copper

5 mg/kg

Iron

20 mg/kg (50 mg/kg in roller dried powder)

5. Additional methods of analysis

Appropriate methods for the determination of the content of copper and iron are provided in Codex Alimentarius, Vol. 13.

Appendix IX. Proposed Draft Amendment to the Codex General Standard for Cheese: Composition

(At Step 3 of the Codex Procedure)

Insert a new subsection on Composition as follows in Section 3 of the Codex General Standard for Cheese (CODEX STAN A-6-1978, Rev.1-1999):

3.3 COMPOSITION

Minimum protein in dry matter [6]% m/m

Appendix X. Proposed Draft Amendment to the Codex General Standard for Cheese: Appendix

(At Step 1/2/3 of the Codex Procedure)

Insert a new Appendix concerning cheese coatings as follows in the Codex General Standard for Cheese (CODEX STAN A-6-1978, Rev.1-1999):

“APPENDIX

CHEESE RIND

During ripening of the moulded cheese curd in natural creation or in environments in which the air humidity and, possibly, air composition are controlled, the outside of the cheese will develop into a semi-closed layer with a lower moisture content. This part of the cheese is called rind. The rind is constituted of cheese mass which, at the start of the ripening, is of the same composition as the internal part of the cheese. In may cases, the brining of cheese initiates the formation of rind. Due to the influence of the salt gradient in the brine, of oxygen, of drying out and of other reactions, the rind successively becomes of a somewhat different composition than the interior of the cheese and often presents a more bitter taste.

During or after ripening the cheese rind can be treated or can be naturally colonized with desired cultures of microorganisms, for instance Penicillium candidum or Brevibacterium linens. The resulting layer, in some cases referred to as smear, forms a part of the rind.

Rindless cheese is ripened in a (semi-) airtight barrier such as ripening film (normally a plastic bag). The outer part of that cheese do not develop a rind with a lower moisture content although influence of light of course can cause some difference to the inner part.

CHEESE SURFACE

The term “cheese surface” is used for the outside layer of cheese or parts of cheese, even in the sliced, shredded or grated form. The term includes the outside of the whole cheese, disregarding whether a rind has been formed or not.

CHEESE COATINGS

Cheese can be coated prior to the ripening, during the ripening process or when the ripening has been finished. When a coating is used during ripening the purpose of the coating is to regulate the moisture content of the cheese and to protect the cheese against microorganisms.

Coating of a cheese after the ripening has been finished is done to protect the cheese against microorganisms and other contamination, to protect the cheese from physical damage during transport and distribution and/or to give the cheese a specific appearance (e.g. coloured).

Coating can be distinguished very easily from rind, as coatings are made of non-cheese material, and very often it is possible to remove the coating again by brushing, rubbing or peeling it off.

Cheese can be coated with:

- A film, very often polyvinylacetate, but also other artificial material or material composed of natural ingredients, which helps to regulate the humidity during ripening and protects the cheese against microorganisms.
- A layer, mostly wax, paraffin or a plastic, which normally is impermeable to moisture, to protect the cheese after ripening against microorganisms and against physical damage during retail handling and, in some cases to contribute to the presentation of the cheese.

In the national legislation of some countries, coating materials and their composition are regulated.”

Appendix XI. Methods of Analysis and Sampling for Milk Products

1. Methods for Requirements/Specifications in Draft and Proposed Draft under Elaboration (except food additives)

COMMODITY

PROVISION

METHOD

PRINCIPLE

NOTE[44]

Milk Products

Copper
<= 5 mg/kg (whey powders, edible casein products)

AOAC 985.35

Atomic absorption spectrophotometry

E/II

Milk Products

Copper
<= 5 mg/kg (whey powders, edible casein products)

IDF Standard 76A:1980
ISO 5738:1980
AOAC 960.40 (Codex general method)

Photometry, diethyldithiocarbamate

E/III

Milk Products

Iron
<= 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates),
<= 50 mg/kg (roller dried whey powder & caseinates)
<= 2.0 mg/kg (butter)
<= 0.2 mg/kg (milkfat products)

NMKL 139.1991 (Codex general method)

E/II

Milk Products

Iron
<= 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates),
<= 50 mg/kg (roller dried whey powder & caseinates)
<= 2.0 mg/kg (butter)
<= 0.2 mg/kg (milkfat products)

IDF Standard 103A:1986
ISO 6732:1985

Photometry, bathophenanthroline

E/IV

Milk Products

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

E/-

Milk Products

Sampling

IDF Standard 113A:1990
ISO 5538:1987

Inspection by attributes

E/-

Milk Products

Sampling

IDF Standard 136A:1992
ISO 8197:1988

Instpection by variables

E/-

Cheese
(A-6, C)

Milkfat
(specified in individual standards)

IDF Standard 5B:1986
ISO 1735:1987
AOAC 933.05

Gravimetry (Schmid- Bonzynski-Ratzlaff)

E/I

Cheese
(A-6, C)

Moisture
(specified in individual standards)

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Cheese
(A-6, C)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

E/-

Cheese
(A-6, C)

Solids
(specified in individual standards)

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Cheeses, individual
(C)

Dry matter
(specified in individual standards)

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Cheeses, individual
(C)

Milkfat in dry matter
>=48 %
(48-55) %

IDF Standard 5B:1986
ISO 1735:1987
AOAC 933.05

Gravimetry (Schmid- Bonzynski-Ratzlaff)

Creams, Whipped Creams and Fermented Creams
(A-9)

Milk solids-not-fat
<= 20 g/kg

IDF Standard 80:1977
ISO 3727:1977
AOAC 920.116

Gravimetry

Creams, Whipped Creams and Fermented Creams
(A-9)

Milk-solid-not-fat
<= 20 g/kg

IDF Standard 11A:1986

Gravimetry

Cream
(A-9)

Milkfat
>= xx % m/m

IDF Standard 16C:1987
ISO 2450:1999
AOAC 995.19

Gravimetry

Creams Lowered in Milkfat Content

Milkfat
>= 10 %

IDF Standard 16C:1987
ISO 2450:1999
AOAC 995.19

Gravimetry

Creams, Whipped creams and Fermented Creams
(A-9)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

Dairy Spreads

Milkfat
(59-61) %

IDF Standard 80:1977
ISO 3727:1977
AOAC 938.06

Gravimetry

Edible Casein Products
(A-18)

Ash (including P₂O₅)
>= 7.5 % (rennet casein), <= 2.5 % (acid casein)

IDF Standard 90:1979
ISO 5545:1978

Furnace, 825 °C

E/IV

Edible Casein Products
(A-18)

Casein in protein
>= 95 %

IDF Standard 29:1964

Titrimetry, Kjeldahl

Edible Casein Products
(A-18)

Free acid
<= 0.27 ml 0.1 N NaOH/g

IDF Standard 91:1979
ISO 5547:1978

Titrimetry, aqueous extract

E/IV

Edible Casein Products
(A-18)

Lactose
<= 1.0 %

IDF Standard 106:1982
ISO 5548:1980

Photometry, phenol and H₂SO₄

E/IV

Edible Casein Products
(A-18)

Lead
<= 1 mg/kg

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

E/II

Edible Casein Products
(A-18)

Lead
<= 1 mg/kg

IDF Standard 133A:1992

Spectrometry, 1,5-diphenylthiocarbazone

E/III

Edible Casein Products
(A-18)

Lead
<= 1 mg/kg

AOAC 982.23 (Codex general method)

Anodic Stripping Voltammetry

E/III

Edible Casein Products
(A-18)

Lead
<= 1 mg/kg

NMKL 139.1991 (Codex general method)

Atomic absorption spectrophotometry

E/III

Edible Casein Products
(A-18)

Milkfat
<= 2.0 %

IDF Standard 127A:1988
ISO 5543:1986

Gravimetry (Schmidt-Bondzynski-Ratslaff)

E/I

Edible Casein Products
(A-18)

Moisture
<= 12 % (rennet casein & acid casein),
<= 8 % (caseinates)

IDF Standard 78C:1991
ISO 5550:1978

Gravimetry, drying at 102 °C

E/I

Edible Casein Products
(A-18)

pH
<= 7.5 (caseinates)

IDF Standard 115A:1989
ISO 5546:1979

Electrometry

E/IV

Edible Casein Products
(A-18)

Protein (total N x 6.38 in dry matter)
>= 84 % (rennet casein),
>= 90 % (acid casein),
>= 88 % (caseinates)

IDF Standard 92:1979
ISO 5549:1978

Titrimetry, Kjeldahl

E/IV

Edible Casein Products
(A-18)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

E/-

Edible Casein Products
(A-18)

Sediment (scorched particles) (in 25 g)
<= 15 mg (rennet casein),
<= 22.5 mg (acid casein, spray dried caseinates),
<= 81.5 mg (roller dried caseinates)

IDF Standard 107A:1995
ISO 5739:1983

Visual comparison with standard disks, after filtration

E/IV

Fermented Milks
(A-11)

Lactic acid
>= 0.6 % (m/m) (yoghurt, acidophilus milk, cultured milk, cultured buttermilk, fermented milk containing bifidobacteria, kefir),
>= 0.7 % (m/m) (kumys)

IDF Standard 150:1991
ISO 11869:1997

Potentiometry

Fermented Milks
(A-11)

Lactic acid
>= 0.6 % (m/m) (yoghurt, acidophilus milk, cultured milk, cultured buttermilk, fermented milk containing bifidobacteria, kefir),
>= 0.7 % (m/m) (kumys)

AOAC 937.05

Spectrophotometric (for lactate acid in milk & milk products)

Fermented Milks
(A-11)

Protein
>= 2.8 % (m/m) (except for kumys)

IDF Standard 20B:1993
ISO DIS 8968
AOAC 991.20-23

Titrimetry (Kjeldahl)

Fermented Milks
(A-11)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

Fermented Milks
(A-11)

Dairy starter cultures of lactic acid bacteria (LAB)

IDF Standard 149A:1997
(Annex A)

Colony count at 25 °C, 30 °C, 37 °C & 45 °C according to the starter organism in question

Fermented Milks
(Yoghurt)
(A-11)

Streptococcus thermophilus & Lactobacillus delbrueckii subsp. Bulgaricus
>= 10⁷ cfu/g

IDF Standard 117B:1997
ISO DIS 7889

Colony count at 37°C

Fermented Milks
(Yoghurt)
(A-11)

Streptococcus thermophilus & Lactobacillus delbrueckii subsp.bulgaricus
>= 10⁷ cfu/g

IDF Standard 146:1991
ISO CD 9232

Test for identification

Milk Products obtained from Fermented Milks Heat-Treated after Fermentation
(A-11)

Protein
>= 2.8 % (m/m)

IDF Standard 20B:1993
ISO DIS 8968
AOAC 991.20-23

Titrimetry (Kjeldahl)

Milk Products obtained from Fermented Milks Heat-Treated after Fermentation
(A-11)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

E/-

Processed Cheese Products
(A-8)

Dry matter
>= 20 %

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Processed Cheese Products
(A-8)

Dry matter
>= 20 %

AOAC 926.08

Gravimetry, vacuum oven

Processed Cheese Products
(A-8)

Gelatin and starch
<= 10 g/kg singly or combined and/or in combination with stabilizers/thickeners (processed cheese preparations)

AOAC 940.24 (cottage cheese)

Processed Cheese Products
(A-8)

Milkfat (dry basis)
(no level specified)

IDF Standard 5B:1986
ISO 1735:1987
AOAC 933.05

Gravimetry (Schmid-Bonzynski-Ratzlaff)

Unripened Cheese Including Fresh Cheese

Dry matter
[not decided (unripened/fresh cheese)]
>= 3.5 % (cream cheese)

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Unripened Cheese Including Fresh Cheese

Dry matter
[not decided (unripened/fresh cheese)]
>= 35 % (m/m), < Restricted by the MMFB

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at 102 °C

Unripened Cheese Including Fresh Cheese

Dry matter
[not decided (unripened/fresh cheese)]
>= 3.5 % (cream cheese)

AOAC 926.08

Gravimetry, vacuum oven

Unripened Cheese Including Fresh Cheese

Protein
>= 60 % (in milkfat free dry matter without addition of foods and flavouring substances)

IDF Standard 20B:1993
ISO DIS 8968
AOAC 991.20/920.123

Titrimetry, Kjeldahl

Whey Powders
(A-15)

Ash
<= 9.5 % (whey powder),
<= 15.0 % (acid whey powder)

IDF Standard 90:1979
ISO 5545:1978

Furnace, 825 °C

E/IV

Whey Powders
(A-15)

Lactose (expressed as anhydrous lactose)
>= 61.0 %

IDF Standard 79B:1991
ISO CD 5765

Enzymatic method; Glucose moiety (method A), Galactose moiety (method B)

NE

Whey Powders
(A-15)

Lead
<= 1 mg/kg

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

E/II

Whey Powders
(A-15)

Milkfat
<= 2 %

IDF Standard 9C:1987
ISO 1736:1985
AOAC 932.06

Gravimetry (Röse-Gottlieb)

E/I

Whey Powders
(A-15)

Moisture, “Free”
<= 5.0 % (whey powder), <= 4.5 % (acid whey powder)

IDF Standard 58:1970
ISO 2920:1974

Gravimetry, drying at 88 °C

E/IV

Whey Powders
(A-15)

Protein (total N x 6.38)
>= 11 % (whey powder), >= 10 % (acid whey powder)

IDF Standard 92:1979
ISO 5549:1978

Titrimetry, Kjeldahl

E/IV

Whey Powders
(A-15)

Sampling

IDF Standard 113A:1990
ISO 5538:1987

Inspection by attributes

E/-

Whey powders
(A-15)

Sampling

IDF Standard 50C:1995
ISO 707:1997
AOAC 968.12

General instructions

E/-

2. Methods for adopted Codex Standards for which questions have been raised by the CCMMP or CCMAS (except food additives)

COMMODITY

PROVISION

METHOD

PRINCIPLE

NOTE[45]

Milk Products

Copper
<= 0.05 mg/kg (whey powders, edible casein products)

IDF Standard 76A:1980
ISO 5738:1980
AOAC 960.40 (Codex general method)

Photometry, diethyldithiocarbamate

Cheeses in Brine
(208)

Dry matter
>= 40 % (soft), >= 52 % (semi-hard)

IDF Standard 4A:1982
ISO 5534:1985

Gravimetry, drying at102 °C

Milkfat Products
(A-2)

Propyl gallate, BHT, BHA
(use or non-use)

IDF Standard 165:1993

Reversed phase gradient light chromatography

E/II

Milkfat Products
(A-2)

Peroxide value (expressed as milliequivalents of oxygen/kg fat)
<= 0.3 (anhydrous milkfat, anhydrous butteroil),
<= 0.6 (milkfat, butteroil, ghee)

AOAC 965.33

Titrimetry

Sweetened Condensed Milks
(A-4)

Solids
>= 28 % (sweetened condensed milk),
>= 24 % (sweetened condensed skimmed milk, sweetened condensed partly skimmed milk)

IDF Standard 15B:1991
ISO 6734:1989

Gravimetry, drying at102 °C

NE

3. Methods established for food additives

COMMODITY

PROVISION

METHOD

PRINCIPLE

NOTE[46]

Cheese and Processed
Cheese Products

Citric acid

IDF Standard 34C:1992

Enzymatic

E/II

Cheese and Processed
Cheese Products

Citric acid

ISO 2963:1997
AOAC 976.15

Photometry

E/II

Cheese and Cheese Rind

Pimaricin (Natamycin)
2 mg/dm² surface. Absent at 5 mm depth

IDF Standard 140A:1992
ISO 9233:1991

Molecular absorption spectrometry & HPLC (extraction)

E/II

Processed Cheese Products

Added phosphate (expressed as phosphorus)

IDF Standard 51B:1991

Calculation

Processed Cheese Products

Citrate emulsifying agents

IDF Standard 52A:1992
ISO 12082:1997

Calculation from citric acid & lactose contents

Processed Cheese Products

Phosphorus

IDF Standard 33C:1987
ISO 2962:1984
AOAC 990.24

Spectrophotometry, molybdate-ascorbic acid

[39] Additive provisions are subject to endorsement by the Codex Committee on Food Additives and Contaminants and to incorporation in the General Standard for Food Additives.
[40] Pending approval of work by the 47th Session of the Executive Committee.
[41] Provisions for whipping cream, thickened cream and acidified cream are to be developed, as necessary.
[42] Additive provisions are subject to endorsement by the Codex Committee on Food Additives and Contaminants and to incorporation in the General Standard for Food Additives
[43] Provisions for “milk yoghurt” are to be developed.
[44] The status of endorsement (E=endorsed by the CCMAS; NE=not endorsed; blank=not yet considered by the CCMAS) and, if the method is endorsed, its Type.
[45] The status of endorsement (E=endorsed by the CCMAS; NE=not endorsed; blank=not yet considered by the CCMAS) and, if the method is endorsed, its Type.
[46] The status of endorsement (E=endorsed by the CCMAS; NE=not endorsed; blank=not yet considered by the CCMAS) and, if the method is endorsed, its Type.

CHAIRPERSON:	Dr Steve Hathaway
PRÉSIDENT:	Director Programme Development, Food
PRESIDENTE:	Assurance Authority
	Ministry of Agriculture and Forestry
	P.O. Box 2526
	Wellington
	New Zealand
	Tel: +64 4 470-2622
	Fax: +64 4 470-2669
	E-mail: [email protected]

INS No.	Name of food additive	Maximum level
	Acids
260	Acetic acid, glacial	Limited by GMP
270	Lactic acid (L-, D- and DL-)	Limited by GMP
296	Malic acid (DL-)	Limited by GMP
330	Citric acid	Limited by GMP
338	Orthophosphoric acid	2 g/kg, expressed as P₂O₅
507	Hydrochloric acid	Limited by GMP
	Acidity regulators
170	Calcium carbonates	Limited by GMP
500	Sodium carbonates	Limited by GMP
501	Potassium carbonates	Limited by GMP
575	Glucono delta-lactone (GDL)	Limited by GMP

Stabilizers/thickeners

Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.

331	Sodium citrates
332	Potassium citrates	Limited by GMP
333	Calcium citrates

339	Sodium phosphates
340	Potassium Phosphates
341	Calcium Phosphates	3.5 g/kg, singly or in combination, expressed as P₂O₅
450(i)	Disodium diphosphate
450(ii)	Trisodium diphosphate
541	Sodium aluminium phosphate

400	Alginic acid
401	Sodium alginate
402	Potassium alginate	Limited by GMP
403	Ammonium alginate
404	Calcium alginate

405	Propylene glycol alginate	5 g/kg

406	Agar
407	Carrageenan and its Na, K, NH₄ salts
	(includes Furcelleran)
410	Carob bean gum
412	Guar gum
413	Tragacanth gum
415	Xanthan gum	Limited by GMP
416	Karaya gum
417	Tara gum
440	Pectins
460	Cellulose
466	Sodium carboxymethyl cellulose
576	Sodium gluconate

	Modified starches as follows:
1400	Dextrins, roasted starch white and
	yellow
1401	Acid-treated starch
1402	Alkaline treated starch
1403	Bleached starched
1404	Oxidized starch
1405	Starches, enzyme-treated
1410	Monostarch phosphate
1412	Distarch phosphate esterified with
	sodium trimetasphosphate; esterified with phosphorus oxychloride	Limited by GMP
1413	Phosphated distarch phosphate
1414	Acetylated distarch phosphate
1420	Starch acetate esterified with acetic
	anhydride
1421	Starch acetate esterified with vinyl
	acetate
1422	Acetylated distarch adipate
1440	Hydroxypropyl starch
1442	Hydroxypropyl distarch phosphate

	Colours

100	Curcumins (for edible cheese rind)	Limited by GMP
101	Riboflavins	Limited by GMP
140	Chlorophyll	Limited by GMP
141	Copper chlorophylls	15 mg/kg, singly or combined
160a(i)	b-Carotene (synthetic)	25 mg/kg
160a(ii)	Carotenes (natural extracts)	600 mg/kg
160b	Annatto extracts
	- normal coloured	10 mg/kg (on bixin/norbixin basis)
	- orange coloured	25 mg/kg (on bixin/norbixin basis)
	- deep orange coloured	50 mg/kg (on bixin/norbixin basis)
160c	Paprika oleoresins	Limited by GMP
160e	b-apo-Carotenal	35 mg/kg
160f	b-apo-8´-Carotenoic acid, methyl or	35 mg/kg
	ethyl ester
162	Beet red	Limited by GMP
171	Titanium dioxide	Limited by GMP

	Preservatives

200	Sorbic acid
202	Potassium sorbate	1 g/kg of cheese, singly or in combination,
203	Calcium sorbate	expressed as sorbic acid

234	Nisin	12.5 mg/kg

280	Propionic acid
281	Sodium propionate	Limited by GMP
282	Calcium propionate
283	Potassium propionate

	For surface/rind treatment only:
235	Pimaricin (natamycin)	2 mg/dm² of surface.
		Not present in a depth of 5 mm.

	Foaming agents (for whipped products only)

290	Carbon dioxide	Limited by GMP
941	Nitrogen	Limited by GMP

Sliced, cut, shredded and grated products only (surface treatment)

	Anticaking agents

460	Cellulose	Limited by GMP

551	Silicon dioxide, amorphous
552	Calcium silicate	10 g/kg singly or in combination.
553	Magnesium silicates	Silicates calculated as silicon dioxide
554	Sodium aluminosilicate
556	Calcium aluminium silicate
559	Aluminium silicate
560	Potassium silicate

	Preservatives

200	Sorbic acid
202	Potassium sorbate	1g/kg of cheese, singly or in combination, expressed as sorbic acid
203	Calcium sorbate

280	Propionic acid
281	Sodium propionate	Limited by GMP
282	Calcium propionate
283	Potassium propionate

235	Pimaricin (natamycin)	20mg/kg applied to the surface added during kneading and stretching process

High fat	(if the content of FDM is above or equal to 60%)
Full fat	(if the content of FDM is above or equal to 45% and less than 60%)
Medium fat	(if the content of FDM is above or equal to 25% and less than 45%)
Partially skimmed	(if the content of FDM is above or equal to 10% and less than 25%)
Skim	(if the content of FDM is less than 10%)

	Rennet casein	Acid casein	Caseinates
Minimum milk protein in dry matter^(a)	84.0% m/m	90.0% m/m	88.0% m/m
Minimum content of casein in milk protein	95.0% m/m	95.0% m/m	95.0% m/m
Maximum water^(b)	12.0% m/m	12.0% m/m	8.0% m/m
Maximum milkfat	2.0% m/m	2.0% m/m	2.0% m/m
Ash (including P₂O₅)	7.5% m/m (min.)	2.5% m/m (max.)	-
Maximum lactose^(c)	1.0% m/m	1.0% m/m	1.0% m/m
Maximum free acid	-	0.27 ml 0.1 N NaOH/g	-
Maximum pH value	-	-	8.0

INS No	Name of food additive	Maximum level

	Acidity regulators

261(i)	Potassium acetate
262(i)	Sodium acetate	Limited by GMP
263	Calcium acetate
325	Sodium lactate
326	Potassium lactate
327	Calcium lactate
328	Ammonium lactate
329	Magnesium lactate (DL-)

452	Polyphosphates	5 g/kg singly or in combination expressed as P₂O₅*

	Neutralizing agents

331	Sodium citrates
332	Potassium citrates
333	Calcium citrates	Limited by GMP
345	Magnesium citrate
380	Ammonium citrates

339	Sodium phosphates
340	Potassium phosphates
341	Calcium phosphates	10 g/kg singly or in combination expressed as P₂O₅*
342	Ammonium phosphates
343	Magnesium phosphates

170	Calcium carbonates
500	Sodium carbonates
501	Potassium carbonates
503	Ammonium carbonates
504	Magnesium carbonates
524	Sodium hydroxide	Limited by GMP
525	Potassium hydroxide
526	Calcium hydroxide
527	Ammonium hydroxide
528	Magnesium hydroxide

	Emulsifiers

322	Lecithins
471	Mono- and di-glycerides of fatty acids	Limited by GMP

	Bulking agents

325	Sodium lactate	Limited by GMP

	Anti-caking agents

170(i)	Calcium carbonate
341(iii)	Tricalcium orthophosphate
343(iii)	Trimagnesium orthophosphate
460	Cellulose
504(i)	Magnesium carbonate
530	Magnesium oxide
551	Silicon dioxide, amorphous	10 g/kg singly or in combination *
552	Calcium silicate
553	Magnesium silicates
554	Sodium aluminosilicate
556	Calcium aluminium silicate
559	Aluminium silicate
1442	Hydroxypropyl distach phosphate

Edible acid casein
Edible caseinate	According to the descriptions in Section 2 and the compositions in Section 3.3.
Edible rennet casein

INS No	Name

260	Acetic acid, glacial
270	Lactic acid (L-, D- and DL-)
330	Citric acid
338	Orthophosphoric acid
507	Hydrochloric acid
513	Sulphuric acid

For renneting enhancement purposes:

509	Calcium chloride

Metal	Maximum limit
Copper	5 mg/kg
Iron	20 mg/kg (50 mg/kg in roller dried caseinates)

	Maximum
Milk solids non fat, or	20 g/kg
Caseinates	6 g/kg
Gelatine and starches	6 g/kg singly or in combination with the thickening and modifying
	agents listed in section 4

Cream:
Minimum milkfat	10%
Reference level for fat	[18/20/30/35/36]% m/m

Creams lowered in milkfat content:
Minimum milkfat	10% m/m

Fermented cream:
Minimum milkfat	[18%]

Yoghurt:	Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus

Acidophilus Milk:	Lactobacillus acidophilus

Kefir:	Starter culture prepared from kefir grains, Lactobacillus kefiri, species of the genera Leuconostoc, Lactococcus and Acetobacter growing in a strong specific relationship

	Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces marxianus) and non-lactose-fermenting yeasts (Saccharomyces omnisporus, Saccharomyces cerevisae and Saccharomyces exiguus)

Kumys:	Lactobacillus delbrueckii subsp. Bulgaricus and Kluyveromyces marxianus

Mild Yoghurt:	[Cultures of Streptococcus thermophilus and other Lactobacilli other than Lactobacillus delbrueckii subsp. Bulgaricus]

	Fermented Milk	Yoghurt and Acidophilus milk	Yoghurt, Acidophilus milks and Fermented Milk with additional microorganisms (optional)	Mild Yoghurt	Kefir	Kumys
Milk protein^a (% w/w)	min 2.8%	min 2.8%	min 2.8%		min 2.8%
Titrable acidity, expressed	min 0.6%	min 0.6%	min 0.6%		min 0.6%	min 0.7%
as % lactic acid (% w/w)
Ethanol (% vol./w)						min 0.5%
Sum of specific microorganisms defined in section 2.1 (cfu/g, in total)	min 10	min 10	min 10		min 10	min 10
Labelled additional microorganisms (optional) (cfu/g, total)			min 10	[to be developed]
Yeasts (cfu/g)					min 10	min 10

		Fermented milks		Heat treated fermented milks
		Plain	Composite	Plain	Composite
GSFA Categorisation		01.2.1.1. 01.1.2 (except fl.) 01.1.1.2.	01.7 (partly) 01.1.2 (flavoured)	01.2.1.2 01.1.2	To be specified.
Category	Technical function
Colours		-	X	-	X
Sweeteners		-	X	X	X
Preservatives		-	X	-	X
Other additives	Antioxidants		X	-	X
	Acidifiers		X	X	X
	Acidity regulators		X	X	X
	Anticaking agents	No	X	-	X
	Emulsifiers	Additives	X	-	X
	Firming agents	Are	X	X	X
	Flavour enhancers	Needed	X	-	X
	Gelling agents		X	X	X
	Modified starches		X	X	X
	Packaging gases		X	X	X
	Propellent gases		X	X	X
	Stabilisers		X	X	X
	Thickeners		X	X	X

	Whey powder	Acid whey powder
Minimum lactose^(a)	61.0 % m/m	61.0% m/m
Minimum milk protein^(b)	[11.0]%m/m	[7.0]%m/m
Maximum milkfat	[2.0/7.0]%m/m	2.0% m/m
Maximum water^(c)	5.0% m/m	4.5% m/m
Maximum ash	9.5% m/m	[15.0/18.0]%m/m
pH (in 10 % solution)	> 5.1	<= 5.1

Whey Powder	According to the definitions in Section 2 and compositions as specified
Acid whey powder	in Section 3.3.

Metal	Maximum limit

Copper	5 mg/kg
Iron	20 mg/kg (50 mg/kg in roller dried powder)

COMMODITY	PROVISION	METHOD	PRINCIPLE	NOTE[44]
Milk Products	Copper <= 5 mg/kg (whey powders, edible casein products)	AOAC 985.35	Atomic absorption spectrophotometry	E/II
Milk Products	Copper <= 5 mg/kg (whey powders, edible casein products)	IDF Standard 76A:1980 ISO 5738:1980 AOAC 960.40 (Codex general method)	Photometry, diethyldithiocarbamate	E/III
Milk Products	Iron <= 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates), <= 50 mg/kg (roller dried whey powder & caseinates) <= 2.0 mg/kg (butter) <= 0.2 mg/kg (milkfat products)	NMKL 139.1991 (Codex general method)		E/II
Milk Products	Iron <= 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates), <= 50 mg/kg (roller dried whey powder & caseinates) <= 2.0 mg/kg (butter) <= 0.2 mg/kg (milkfat products)	IDF Standard 103A:1986 ISO 6732:1985	Photometry, bathophenanthroline	E/IV
Milk Products	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions	E/-
Milk Products	Sampling	IDF Standard 113A:1990 ISO 5538:1987	Inspection by attributes	E/-
Milk Products	Sampling	IDF Standard 136A:1992 ISO 8197:1988	Instpection by variables	E/-
Cheese (A-6, C)	Milkfat (specified in individual standards)	IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05	Gravimetry (Schmid- Bonzynski-Ratzlaff)	E/I
Cheese (A-6, C)	Moisture (specified in individual standards)	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Cheese (A-6, C)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions	E/-
Cheese (A-6, C)	Solids (specified in individual standards)	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Cheeses, individual (C)	Dry matter (specified in individual standards)	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Cheeses, individual (C)	Milkfat in dry matter >=48 % (48-55) %	IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05	Gravimetry (Schmid- Bonzynski-Ratzlaff)
Creams, Whipped Creams and Fermented Creams (A-9)	Milk solids-not-fat <= 20 g/kg	IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116	Gravimetry
Creams, Whipped Creams and Fermented Creams (A-9)	Milk-solid-not-fat <= 20 g/kg	IDF Standard 11A:1986	Gravimetry
Cream (A-9)	Milkfat >= xx % m/m	IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19	Gravimetry
Creams Lowered in Milkfat Content	Milkfat >= 10 %	IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19	Gravimetry
Creams, Whipped creams and Fermented Creams (A-9)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions
Dairy Spreads	Milkfat (59-61) %	IDF Standard 80:1977 ISO 3727:1977 AOAC 938.06	Gravimetry
Edible Casein Products (A-18)	Ash (including P₂O₅) >= 7.5 % (rennet casein), <= 2.5 % (acid casein)	IDF Standard 90:1979 ISO 5545:1978	Furnace, 825 °C	E/IV
Edible Casein Products (A-18)	Casein in protein >= 95 %	IDF Standard 29:1964	Titrimetry, Kjeldahl
Edible Casein Products (A-18)	Free acid <= 0.27 ml 0.1 N NaOH/g	IDF Standard 91:1979 ISO 5547:1978	Titrimetry, aqueous extract	E/IV
Edible Casein Products (A-18)	Lactose <= 1.0 %	IDF Standard 106:1982 ISO 5548:1980	Photometry, phenol and H₂SO₄	E/IV
Edible Casein Products (A-18)	Lead <= 1 mg/kg	AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry	E/II
Edible Casein Products (A-18)	Lead <= 1 mg/kg	IDF Standard 133A:1992	Spectrometry, 1,5-diphenylthiocarbazone	E/III
Edible Casein Products (A-18)	Lead <= 1 mg/kg	AOAC 982.23 (Codex general method)	Anodic Stripping Voltammetry	E/III
Edible Casein Products (A-18)	Lead <= 1 mg/kg	NMKL 139.1991 (Codex general method)	Atomic absorption spectrophotometry	E/III
Edible Casein Products (A-18)	Milkfat <= 2.0 %	IDF Standard 127A:1988 ISO 5543:1986	Gravimetry (Schmidt-Bondzynski-Ratslaff)	E/I
Edible Casein Products (A-18)	Moisture <= 12 % (rennet casein & acid casein), <= 8 % (caseinates)	IDF Standard 78C:1991 ISO 5550:1978	Gravimetry, drying at 102 °C	E/I
Edible Casein Products (A-18)	pH <= 7.5 (caseinates)	IDF Standard 115A:1989 ISO 5546:1979	Electrometry	E/IV
Edible Casein Products (A-18)	Protein (total N x 6.38 in dry matter) >= 84 % (rennet casein), >= 90 % (acid casein), >= 88 % (caseinates)	IDF Standard 92:1979 ISO 5549:1978	Titrimetry, Kjeldahl	E/IV
Edible Casein Products (A-18)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions	E/-
Edible Casein Products (A-18)	Sediment (scorched particles) (in 25 g) <= 15 mg (rennet casein), <= 22.5 mg (acid casein, spray dried caseinates), <= 81.5 mg (roller dried caseinates)	IDF Standard 107A:1995 ISO 5739:1983	Visual comparison with standard disks, after filtration	E/IV
Fermented Milks (A-11)	Lactic acid >= 0.6 % (m/m) (yoghurt, acidophilus milk, cultured milk, cultured buttermilk, fermented milk containing bifidobacteria, kefir), >= 0.7 % (m/m) (kumys)	IDF Standard 150:1991 ISO 11869:1997	Potentiometry
Fermented Milks (A-11)	Lactic acid >= 0.6 % (m/m) (yoghurt, acidophilus milk, cultured milk, cultured buttermilk, fermented milk containing bifidobacteria, kefir), >= 0.7 % (m/m) (kumys)	AOAC 937.05	Spectrophotometric (for lactate acid in milk & milk products)
Fermented Milks (A-11)	Protein >= 2.8 % (m/m) (except for kumys)	IDF Standard 20B:1993 ISO DIS 8968 AOAC 991.20-23	Titrimetry (Kjeldahl)
Fermented Milks (A-11)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions
Fermented Milks (A-11)	Dairy starter cultures of lactic acid bacteria (LAB)	IDF Standard 149A:1997 (Annex A)	Colony count at 25 °C, 30 °C, 37 °C & 45 °C according to the starter organism in question
Fermented Milks (Yoghurt) (A-11)	Streptococcus thermophilus & Lactobacillus delbrueckii subsp. Bulgaricus >= 10⁷ cfu/g	IDF Standard 117B:1997 ISO DIS 7889	Colony count at 37°C
Fermented Milks (Yoghurt) (A-11)	Streptococcus thermophilus & Lactobacillus delbrueckii subsp.bulgaricus >= 10⁷ cfu/g	IDF Standard 146:1991 ISO CD 9232	Test for identification
Milk Products obtained from Fermented Milks Heat-Treated after Fermentation (A-11)	Protein >= 2.8 % (m/m)	IDF Standard 20B:1993 ISO DIS 8968 AOAC 991.20-23	Titrimetry (Kjeldahl)
Milk Products obtained from Fermented Milks Heat-Treated after Fermentation (A-11)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions	E/-
Processed Cheese Products (A-8)	Dry matter >= 20 %	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Processed Cheese Products (A-8)	Dry matter >= 20 %	AOAC 926.08	Gravimetry, vacuum oven
Processed Cheese Products (A-8)	Gelatin and starch <= 10 g/kg singly or combined and/or in combination with stabilizers/thickeners (processed cheese preparations)	AOAC 940.24 (cottage cheese)
Processed Cheese Products (A-8)	Milkfat (dry basis) (no level specified)	IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05	Gravimetry (Schmid-Bonzynski-Ratzlaff)
Unripened Cheese Including Fresh Cheese	Dry matter [not decided (unripened/fresh cheese)] >= 3.5 % (cream cheese)	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Unripened Cheese Including Fresh Cheese	Dry matter [not decided (unripened/fresh cheese)] >= 35 % (m/m), < Restricted by the MMFB	IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102 °C
Unripened Cheese Including Fresh Cheese	Dry matter [not decided (unripened/fresh cheese)] >= 3.5 % (cream cheese)	AOAC 926.08	Gravimetry, vacuum oven
Unripened Cheese Including Fresh Cheese	Protein >= 60 % (in milkfat free dry matter without addition of foods and flavouring substances)	IDF Standard 20B:1993 ISO DIS 8968 AOAC 991.20/920.123	Titrimetry, Kjeldahl
Whey Powders (A-15)	Ash <= 9.5 % (whey powder), <= 15.0 % (acid whey powder)	IDF Standard 90:1979 ISO 5545:1978	Furnace, 825 °C	E/IV
Whey Powders (A-15)	Lactose (expressed as anhydrous lactose) >= 61.0 %	IDF Standard 79B:1991 ISO CD 5765	Enzymatic method; Glucose moiety (method A), Galactose moiety (method B)	NE
Whey Powders (A-15)	Lead <= 1 mg/kg	AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry	E/II
Whey Powders (A-15)	Milkfat <= 2 %	IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.06	Gravimetry (Röse-Gottlieb)	E/I
Whey Powders (A-15)	Moisture, “Free” <= 5.0 % (whey powder), <= 4.5 % (acid whey powder)	IDF Standard 58:1970 ISO 2920:1974	Gravimetry, drying at 88 °C	E/IV
Whey Powders (A-15)	Protein (total N x 6.38) >= 11 % (whey powder), >= 10 % (acid whey powder)	IDF Standard 92:1979 ISO 5549:1978	Titrimetry, Kjeldahl	E/IV
Whey Powders (A-15)	Sampling	IDF Standard 113A:1990 ISO 5538:1987	Inspection by attributes	E/-
Whey powders (A-15)	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions	E/-