APPENDIX XVI
PROPOSED DRAFT REVISED STANDARD FOR COTTAGE CHEESE (C-16)
(at Step 4)
This Standard applies to Cottage Cheese intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
Cottage Cheese is a soft, rindless 1, unripened cheese in conformity with the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001) and the Standard for Unripened Cheese Including Fresh Cheese (CODEX STAN 221-2001). The body has a near white colour and a granular texture consisting of discrete individual soft curd granules of relatively uniform size, from approximately 3-12 mm depending on whether small or large type of curd is desired, and possibly covered with a creamy mixture.
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;
- Gelatin and starches: 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 stabilizers/thickeners listed in section 4.
- Sodium chloride;
- Potable water.
Milk constituent: |
Minimum content
|
Maximum content
|
Reference level (m/m): | ||
Milkfat: |
0% |
Not restricted |
4-5% | ||
Fat free dry matter: |
18% |
Restricted by the MFFB |
|||
Compositional modifications beyond the minimum and maximum specified above for fat free 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).
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: |
- |
- |
Bleaching agents: |
- |
- |
Acids: |
X |
- |
Acidity regulators: |
X |
- |
Stabilizers: |
X1 |
- |
Thickeners: |
- |
- |
Emulsifiers: |
- |
- |
Antioxidants: |
- |
- |
Preservatives: |
- |
- |
Salt substitutes: |
X |
- |
Foaming agents: |
- |
- |
Anti-caking agents: |
- |
- |
1) Stabilizers including modified starches may be used in compliance with the definition of milk products and only to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2.
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 | ||
Acids |
||||
260 |
Acetic acid glacial |
) |
||
270 |
Lactic acid |
) |
Limited by GMP | |
330 |
Citric acid |
) |
||
338 |
Orthophosphoric acid |
2 g/kg, expressed as P2O5* | ||
507 |
Hydrochloric acid |
Limited by GMP | ||
Acidity regulators |
||||
170 |
Calcium carbonates |
) |
||
325 |
Sodium lactate |
) |
Limited by GMP | |
326 |
Potassium lactate |
) |
||
327 |
Calcium lactate |
) |
||
339 |
Sodium phosphates |
) |
||
340ii |
Dipotassium orthophosphates |
) |
3 g/kg, singly or in combination, | |
341 |
Calcium phosphates |
) |
expressed as P2O5* | |
500 |
Sodium carbonates |
) |
||
501 |
Potassium carbonates |
) |
Limited by GMP | |
504 |
Magnesium carbonates |
) |
||
575 |
Glucono-delta-lactone (GDL) |
) |
||
Stabilizers | ||||
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, singly or in combination | ||
406 |
Agar |
) |
||
407 |
Carrageenan or its Na, K, NH4 salts (includes furcelleran) |
)
|
||
410 |
Carob bean gum |
) |
||
412 |
Guar gum |
) |
||
413 |
Tragacanth gum |
) |
Limited by GMP | |
415 |
Xanthan gum |
) |
||
416 |
Karaya gum |
) |
||
440 |
Pectins |
) |
||
466 |
Sodium carboxymethyl cellulose |
) |
||
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 |
) |
||
Preservatives: |
||||
200 |
Sorbic acid |
) |
1000 mg/kg of cheese, singly | |
202 |
Potassium sorbate |
) |
or in combination, | |
203 |
Calcium sorbate |
) |
calculated as sorbic acid | |
280 |
Propionic acid |
) |
||
281 |
Sodium propionate |
) |
3000 mg/kg, calculated as | |
282 |
Calcium propionate |
) |
propionic acid | |
283 |
Potassium propionate |
) |
||
Salt substitutes |
||||
508 |
Potassium chloride |
Limited by GMP | ||
*) Total amount of P2O5 not to exceed 3 g/kg.
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 Cottage Cheese and Dry Curd Cottage Cheese 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 name may be translated into other languages in a non-misleading way.
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 below or 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 “dry curd” (for fat reduced products), “creamed” and “full fat” (for fat enriched products), or a nutritional claim in accordance with the Guidelines for the Use of Nutritional Claims (CAC/GL 23 – 1997) 2.
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 3 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.
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.
1 The cheese has been kept in such a way that no rind is developed (a “rindless” cheese).
2 For the purpose of comparative nutritional claims, the fat content of 4% constitutes the reference.”
3 For instance, [repackaging, cutting, slicing, shredding and grating – formulation under review] is not regarded as substantial transformation.