APPENDIX XII
PROPOSED DRAFT REVISED STANDARD FOR EMMENTAL (C-9)
(at Step 4)
The Appendix 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.
This Standard applies to Emmental intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
Emmental is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001). The body has a ivory through to light yellow or yellow colour and an elastic, sliceable but not sticky texture, with regular, scarce to plentiful distributed, mat to brilliant, cherry to walnut sized (or mostly from 1 to 5 cm in diameter) gas holes, but few openings and splits are acceptable. Emmental is typically manufactured as wheels and blocks of weights from 40 kg or more, but individual countries may on their territory permit weights from 9 kg and above if the consumer would not be misled with respect to the identity of Emmental. The cheese is manufactured and sold with or without 1 a hard, dry rind. The typical flavour is mild, nut-like and sweet, more or less pronounced.
For Emmental ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 2 months at 10-25°C depending on the degree of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided a minimum period of 6 weeks is observed and provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Emmental intended for further processing need not exhibit the same degree of ripening.
Cows´ milk or buffaloes´ milk, or their mixtures, and products obtained from these milks.
- Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless microorganisms;
- Rennet or other safe and suitable coagulating enzymes;
- Sodium chloride;
- Potable water;
- Safe and suitable enzymes to enhance the ripening process;
- Rice, corn and potato flours and starches: Notwithstanding the provisions in the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001), 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.
Milk constituent: |
Minimum content (m/m): |
Maximum content
|
Reference level (m/m): | |
Milkfat in dry matter: |
45% |
Not restricted |
45% to 55% | |
Dry matter: |
Depending on the fat in dry matter content, according to the table below. | |||
Fat in dry matter content (m/m): |
Corresponding minimum dry matter content (m/m): | |||
Equal to or above 45% but less than 50%: |
60% | |||
Equal to or above 50% but less than 60% |
62% | |||
Equal to or above 60%: |
67% | |||
Propionic acid in ready for sale cheese*: |
150 mg/100g |
|||
Calcium content*: |
800 mg/100g |
|||
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are not considered to be in compliance with section 4.3.3 of the Codex General Standard for the Use of Dairy Terms (CODEX STAN 206-1999).
*) The purpose of these criteria are to provide targets for the validation (initial assessment prior to the design of the manufacturing process), respectively, of (i) whether the intended fermentation and ripening conditions are capable of achieving the activity of propionic acid producing bacteria, and of (ii) whether the curd management and pH development are capable of obtaining the characteristic texture.
Emmental is obtained by microbiological fermentation, using thermophilic lactic acid producing bacteria for the primary (lactose) fermentation; the secondary (lactate) fermentation is characterized by the activity of propionic acid producing bacteria. The curd is heated after cutting to a temperature significantly above2 the coagulation temperature.
Only those additives classes indicated in the table below may be used for the product categories specified. Within each additive class, and where permitted according to the table, only those food additives listed below may be used and only within the functions and limits specified.
Justified use: | ||
Additive functional class: |
Cheese mass |
Surface/rind treatment |
Colours: |
X1 |
- |
Bleaching agents: |
- |
- |
Acids: |
- |
- |
Acidity regulators: |
X |
- |
Stabilizers: |
- |
- |
- |
- | |
Emulsifiers: |
- |
- |
Antioxidants: |
- |
- |
Preservatives: |
X |
X |
Salt substitutes: |
X |
X |
Foaming agents: |
- |
- |
Anti-caking agents: |
- |
X2 |
1) Only to obtain the colour characteristics, as described in Section 2
2) For the surface of sliced, cut, shredded or grated cheese, only
X = The use of additives belonging to the class is technologically justified
- = The use of additives belonging to the class is not technologically justified
No. |
Name of food additive |
Maximum level | ||
Colours |
||||
160a(i) |
Carotenes (synthetic) |
25 mg/kg | ||
160a(ii) |
Carotenes (vegetable) |
600 mg/kg | ||
160b |
Annatto extracts |
10 mg/kg of cheese on bixin/norbixin basis | ||
160c |
Paprika oleoresins |
Limited by GMP | ||
160e |
β-apo-8`-carotenal |
35 mg/kg | ||
160f |
β-apo-8`-carotenic acid, methyl and ethyl ester |
35 mg/kg | ||
Acidity regulators |
||||
170 |
Calcium carbonates |
) |
||
504 |
Magnesium carbonates |
) |
Limited by GMP | |
575 |
Glucono-delta-lactone (GDL) |
) |
||
Preservatives |
||||
234 |
Nisin |
12.5 mg/kg | ||
1105 |
Lysozyme |
Limited by GMP | ||
For surface/rind treatment only: |
||||
200 |
Sorbic acid |
) |
1000 mg/kg of cheese, singly | |
202 |
Potassium sorbate |
) |
or in combination, | |
203 |
Calcium sorbate |
) |
calculated as sorbic acid | |
235 |
Pimaricin (natamycin) |
2 mg/dm2 surface of whole cheese. Not present at a depth of 5 mm. For rind treatment or added to coatings only. | ||
Salt substitutes |
||||
508 |
Potassium chloride |
Limited by GMP | ||
Anti-caking agents |
||||
460 |
Cellulose |
Limited by GMP | ||
551 |
Silicon dioxide, amorphous |
) |
||
552 |
Calcium silicate |
) |
||
553 |
Magnesium silicates |
) |
10 g/kg singly or in combination | |
554 |
Sodium aluminosilicate |
) |
Silicates calculated as silicon dioxide | |
555 |
Potassium aluminosilicate |
) |
||
556 |
Calcium aluminium silicate |
) |
||
559 |
Aluminium silicate |
) |
||
560 |
Potassium silicate |
) |
||
The milk used in the manufacture of the products covered by this Standard shall comply with the maximum limits for contaminants and the maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission.
6.1 It is recommended that the product 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. 4 - 2003), 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).
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:
The names Emmental or Emmentaler may be applied in accordance with section 4.1 of the Codex General Standard for the Labelling of Prepackaged Foods, provided that the product is in conformity with this Standard. Where customary in the country of retail sale, alternative spelling may be used.
The use of the name is an option that may be chosen only if the cheese complies with this standard. Where the name is not used for a cheese that complies with this standard, the naming provisions of the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001) apply.
The designation of products in which the fat content is above the reference range specified in section 3.3 of this Standard shall be accompanied by an appropriate qualification describing the modification made or the fat content (expressed as fat in dry matter or as percentage by mass), either as part of the name or in a prominent position in the same field of vision. Suitable qualifiers are the appropriate characterizing terms specified in Section 7.3 of the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001) or a nutritional claim in accordance with the Guidelines for the Use of Nutritional Claims (CAC/GL 023 – 1997) 3.
The designation may also be used for cut, sliced, shredded or grated products made from cheese which cheese is in conformity with this Standard.
The country of origin (which means the country of manufacture, not the country in which the name originated) shall be declared. When the product undergoes substantial transformation 4 in a second country, the country in which the transformation is performed shall be considered to be the country of origin for the purpose of labelling.
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.
Notwithstanding the provisions of Section 4.7.1 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A), the date of manufacture may be declared instead of the minimum durability information, provided that the product is not intended to be purchased as such by the final consumer.
Information specified 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) 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 of the manufacturer or packer shall appear on the container, and in the absence of such a container, on the product itself. However, lot identification and the name and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.
See Codex Alimentarius, Volume 13.
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The information below is intended for voluntary application by commercial partners and not for application by governments.
Should a Member Country identify legitimate objective(s) for retaining or introducing national regulation(s) that address(es) matters considered in this Annex, the provisions below should be taken into account.
Usual dimensions:
Shape: Wheel Block
Height: 12-30 cm 12-30 cm
Diameter: 70-100 cm -
Weight: 60 kg 40 kg
2.1 Fermentation procedure: Microbiologically derived acid development.
1 The cheese has been ripened and/or kept in such a way that no rind is developed (a “rindless” cheese). Ripening film is used in the manufacture of rindless cheese. Ripening film may also constitute the coating that protects the cheese.
2 The temperature required to obtain the compositional and sensory characteristics specified by this Standard depends on a number of other technology factors, including the suitability of the milk for Emmental manufacture, the choice and activity of coagulating enzymes and of primary and secondary starter cultures, the pH at whey drainage and at the point of whey removal, and the ripening/storage conditions. These other factors differ according to local circumstances: In many cases, in particular where traditional technology is applied, a cooking temperatures of approx. 50 °C is typically applied; In other cases, temperatures above and below are applied.
3 For the purpose of comparative nutritional claims, the minimum fat content of 45% fat in dry matter constitutes the reference.
4 For instance, [repackaging, cutting, slicing, shredding and grating – formulation under review] is not regarded as substantial transformation