APPENDIX XVIII
PROPOSED DRAFT REVISED STANDARD FOR CREAM CHEESE (C-31)
(at Step 4)
This Standard applies to Cream Cheese intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
In some countries, the term “cream cheese” is used to designate cheeses, such as high fat ripened hard cheese, that do not conform to the description I Section 2. This Standard does not apply to such cheeses.
Cream Cheese is a soft, spreadable, unripened and rindless 1 cheese in conformity with the Standard for Unripened Cheeses Including Fresh Cheeses (CODEX STAN 221-2001) and the General Standard for Cheese (CODEX STAN A-6 – 1978, Rev. 2-2001). The cheese has a near white through to light yellow colour. The texture is spreadable and smooth to slightly flaky and without holes, and the cheese spreads and mixes readily with other foods.
Milk and/or products obtained from milk.
- 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: 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;
- Vinegar.
Milk constituent: |
Minimum content (m/m): |
Maximum content (m/m): |
Reference level (m/m): |
Milk fat in dry matter: |
25 % |
Not restricted |
60-70 % |
Moisture on fat free basis: |
67 % |
- |
Not specified |
Dry matter: |
22% |
Restricted by the MMFB FF |
Not specified |
Compositional modifications of Cream Cheese beyond the minima and maxima specified above for milkfat, moisture and dry matter are not considered to be in compliance with section 4.3.3 of the 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: |
X1 |
- |
Bleaching agents: |
- |
- |
Acids: |
X |
- |
Acidity regulators: |
X |
- |
Stabilizers: |
X2 |
- |
Thickeners: |
X2 |
- |
Emulsifiers: |
X |
- |
Antioxidants: |
X |
- |
Preservatives: |
X |
- |
Salt substitutes: |
X |
- |
Foaming agents: |
X3 |
- |
Anti-caking agents: |
- |
- |
1) Only to obtain the colour characteristics, as described in Section 2
2) Stabilizers and thickeners including modified starches may be used in compliance with the definition of milk products and only to heat treated products to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2.
3) For whipped products, 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 | ||
160e |
β-apo-8`-carotenal |
35 mg/kg | ||
160f |
β-apo-8`-carotenic acid, methyl and ethyl ester |
35 mg/kg | ||
171 |
Titanium dioxide |
Limited by GMP | ||
Acids |
||||
260 |
Acetic acid glacial |
) |
||
270 |
Lactic acid (L-, D- and DL-) |
) |
||
296 |
Malic acid (DL-) |
) |
Limited by GMP | |
330 |
Citric acid |
) |
||
507 |
Hydrochloric acid |
) |
||
574 |
Gluconic acid |
) |
||
Acidity regulators |
||||
170 |
Calcium carbonates |
) |
||
261 |
Potassium acetates |
) |
||
262 |
Sodium acetates |
) |
||
263 |
Calcium acetates |
) |
||
325 |
Sodium lactate |
) |
||
326 |
Potassium lactate |
) |
||
327 |
Calcium lactate |
) |
Limited by GMP | |
350 |
Sodium malates |
) |
||
351 |
Potassium malates |
) |
||
352 |
Calcium malates |
) |
||
500 |
Sodium carbonates |
) |
||
501 |
Potassium carbonates |
) |
||
575 |
Glucono-delta-lactone (GDL) |
) |
||
577 |
Potassium gluconate |
) |
||
578 |
Calcium gluconate |
) |
||
Stabilizers/thickeners |
||||
331 |
Sodium citrates |
) |
||
332 |
Potassium citrates |
) |
Limited by GMP | |
333 |
Calcium citrates |
) |
||
339 |
Sodium phosphates |
) |
||
340 |
Potassium phosphates |
)
|
10000 mg/kg, singly or in combination | |
341 |
Calcium phosphates |
) |
||
450i |
Disodium diphosphate |
) |
||
452 |
Polyphosphates |
) |
||
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 |
) |
||
417 |
Tara gum |
) |
||
418 |
Gellan gum |
) |
||
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 |
) |
||
Emulsifiers: |
||||
322 |
Lecithins |
) |
||
470 |
Salts of fatty acids (with base AL, Ca, Na, Mg, K and NH4) |
)
|
||
471 |
Mono- and di-glycerides of fatty acids |
) |
||
472a |
Acetic and fatty acid esters of glycerol |
) |
Limited by GMP | |
472b |
Lactic and fatty acid esters of glycerol |
) |
||
472c |
Citric and fatty acid esters of glycerol |
) |
||
472f |
Mixed tartaric, acetic and fatty acid esters of glycerol |
) |
||
Antioxidants: |
||||
300 |
Ascorbic acid (L-) |
) |
||
301 |
Sodium ascorbate |
) |
Limited by GMP | |
302 |
Calcium ascorbate |
) |
||
304 |
Ascorbyl palmitate |
) |
0.5 g/kg | |
305 |
Ascorbyl stearate |
) |
||
306 |
Mixed tocopherols concentrate |
Limited by GMP | ||
307 |
Alpha-tocopherol |
0.2 g/kg | ||
Preservatives: |
||||
200 |
Sorbic acid |
) |
1000 mg/kg of cheese, singly | |
202 |
Potassium sorbate |
) |
or in combination, | |
203 |
Calcium sorbate |
) |
calculated as sorbic acid | |
234 |
Nisin |
12.5 mg/kg | ||
280 |
Propionic acid |
) |
||
281 |
Sodium propionate |
) |
3000 mg/kg, calculated as | |
282 |
Calcium propionate |
) |
propionic acid | |
283 |
Potassium propionate |
) |
||
1105 |
Lyzozyme |
Limited by GMP | ||
Salt substitutes |
||||
508 |
Potassium chloride |
Limited by GMP | ||
Foaming agents |
||||
290 |
Carbon dioxide |
Limited by GMP | ||
941 |
Nitrogen |
Limited by GMP | ||
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 name Cream 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 but equal to or above 40% fat in dry matter as 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. The designation of products in which the fat content is below 40% fat in dry matter but above the absolute minimum specified in section 3.3 of this Standard shall either be accompanied by an appropriate qualifier 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, or alternatively the name 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, in either case provided that the designation used does not create an erroneous impression the retail sale regarding the character and identity of the cheese.
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) 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 minimum fat content of 60 % fat in dry matter constitutes the reference.
3 For instance, [repackaging, cutting, slicing, shredding and grating – formulation under review] is not regarded as substantial transformation