APPENDIX XXI
PROPOSED DRAFT STANDARD FOR MOZZARELLA
(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 Mozzarella intended for direct consumption or for further processing, in conformity with the description in Section 2 of this Standard.
Mozzarella is an 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 XXX-2001). It is a smooth elastic cheese with a long stranded parallel-orientated fibrous protein structure without evidence of curd granules. The cheese is rindless 1 and may be formed into various shapes.
Mozzarella with a high moisture content is a soft cheese with overlying layers that may form pockets containing liquid of milky appearance. It may be packed with or without the liquid. The cheese has a near white colour.
Mozzarella with a low moisture content is a firm/semi-hard homogeneous cheese without holes and is suitable for shredding.
Mozzarella is made by “pasta filata” processing, which consists of heating curd of a pH value suitable for further processing by kneading and stretching until the curd is smooth and free from lumps. Still warm, the curd is cut and moulded, then firmed by cooling. Other processing techniques, which give end products with the same physical, chemical and organoleptic characteristics are allowed.
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;
- Vinegar;
- Potable water;
- 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 Mozzarella with a low moisture content 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: |
||||||
- with high moisture: |
20% |
Not restricted |
40% to 50% | |||
- with low moisture |
18% |
Not restricted |
40% to 50% | |||
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): | |||||
With low moisture: |
With high moisture: | |||||
Equal to or above 18% but less than 30%: |
34% |
- | ||||
Equal to or above 20% but less than 30%: |
- |
24% | ||||
Equal to or above 30% but less than 40%: |
39% |
26% | ||||
Equal to or above 40% but less than 45%: |
42% |
29% | ||||
Equal to or above 45% but less than 50%: |
45% |
31% | ||||
Equal to or above 50% but less than 60%: |
47% |
34% | ||||
Equal to or above 60% but less than 85%: |
53% |
38% | ||||
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).
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: | ||||
Mozzarella with high moisture content |
Mozzarella with high moisture content | |||
Additive functional class: |
Cheese mass |
Surface treatment |
Cheese mass |
Surface treatment |
Colours: |
X1 |
- |
X1 |
- |
Bleaching agents: |
- |
- |
- |
- |
Acids: |
X |
- |
X |
- |
Acidity regulators: |
X |
- |
X |
- |
Stabilizers: |
X2 |
- |
X2 |
- |
Thickeners: |
X2 |
- |
X2 |
- |
Emulsifiers: |
- |
- |
- |
- |
Antioxidants: |
- |
- |
- |
- |
Preservatives: |
X |
- |
X |
X |
Salt substitutes: |
X |
- |
X |
X |
Foaming agents: |
- |
- |
- |
- |
Anti-caking agents: |
- |
- |
- |
X3 |
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 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 |
|||
101(ii) |
Turmeric |
Limited by GMP | |
101 |
Riboflavins |
Limited by GMP | |
140 |
Chlorophyll |
Limited by GMP | |
141 |
Copper chlorophylls |
15 mg/kg | |
160a(i) |
Carotenes (synthetic) |
35 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 | |
171 |
Titanium dioxide |
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 |
) |
10000 mg/kg, singly or in combination* |
341 |
Calcium phosphates |
) |
|
500 |
Sodium carbonates |
) |
|
501 |
Potassium carbonates |
) |
Limited by GMP |
504 |
Magnesium carbonates |
) |
|
575 |
Glucono-delta-lactone (GDL) |
) |
|
Acids |
|||
260 |
Acetic acid glacial |
) |
|
270 |
Lactic acid (L-, D- and DL-) |
) |
|
296 |
Malic acid (DL-) |
) |
Limited by GMP |
330 |
Citric acid |
) |
|
338 |
Orthophosphoric acid |
2 g/kg, expressed as P2O5* | |
507 |
Hydrochloric acid |
Limited by GMP | |
Stabilizers/thickeners |
|||
407 |
Carrageenan and its Na, K, NH4 salts (includes furcelleran) |
)
|
|
410 |
Carob bean gum |
) |
|
412 |
Guar gum |
) |
Limited by GMP |
415 |
Xanthan gum |
) |
|
416 |
Karaya gum |
) |
|
417 |
Tara gum |
) |
|
Salt substitutes |
|||
508 |
Potassium chloride |
Limited by GMP | |
Anti-caking agents |
|||
460 |
Cellulose |
Limited by GMP | |
460 (i) |
Microcrystalline 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 |
) |
|
Preservatives |
|||
200 |
Sorbic acid |
) |
|
202 |
Potassium sorbate |
) |
1000 mg/kg of cheese, |
203 |
Calcium sorbate |
) |
expressed as sorbic acid |
280 |
Propionic acid |
) |
|
281 |
Sodium propionate |
) |
Limited by GMP |
282 |
Calcium propionate |
) |
|
283 |
Potassium propionate |
) |
|
235 |
Pimaricin (for surface treatment only)** |
Not exceeding 2 mg/dm2 and not present in a depth of 5 mm | |
*) Total amount of phosphates not to exceed 10000 mg/kg.
**) Temporarily endorsed
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 Mozzarella 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 Mozzarella with a high moisture content shall be accompanied by a qualifying term describing the true nature of the product.
The designation of products in which the fat content is below or above the reference range but above the absolute minimum 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) 2.
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 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.
Determination of equivalency between “pasta filata” processing and other processing techniques: Identification of the typical structure by confogal laser scanning microscopy.
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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.
1.1 The principal starter culture microorganisms are Streptococcus thermophilus and/or Lactococcus spp.
1.2 Products made from buffalo’s milk shall be salted in cold brine.
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 40% fat in dry matter constitutes the references.
3 For instance, [repackaging, cutting, slicing, shredding and grating – formulation under review] is not regarded as substantial transformation