General-Standard-for-Cheese(奶酪通用标准)

1CodexStandard283-1978FormerlyCODEXSTANA-6-1973.Adoptedin1973.Revision1999,Amendments2006,2008.CODEXGENERALSTANDARDFORCHEESECODEXSTAN283-19781.SCOPEThisStandardappliestoallproducts,intendedfordirectconsumptionorfurtherprocessing,inconformitywiththedefinitionofcheeseinSection2ofthisStandard.SubjecttotheprovisionsofthisStandard,standardsforindividualvarietiesofcheese,orgroupsofvarietiesofcheese,maycontainprovisionswhicharemorespecificthanthoseinthisStandardandinthesecases,thosespecificprovisionsshallapply.2.DESCRIPTION2.1Cheeseistheripenedorunripenedsoft,semi-hard,hard,orextra-hardproduct,whichmaybecoated,andinwhichthewheyprotein/caseinratiodoesnotexceedthatofmilk,obtainedby:(a)coagulatingwhollyorpartlytheproteinofmilk,skimmedmilk,partlyskimmedmilk,cream,wheycreamorbuttermilk,oranycombinationofthesematerials,throughtheactionofrennetorothersuitablecoagulatingagents,andbypartiallydrainingthewheyresultingfromthecoagulation,whilerespectingtheprinciplethatcheese-makingresultsinaconcentrationofmilkprotein(inparticular,thecaseinportion),andthatconsequently,theproteincontentofthecheesewillbedistinctlyhigherthantheproteinleveloftheblendoftheabovemilkmaterialsfromwhichthecheesewasmade;and/or(b)processingtechniquesinvolvingcoagulationoftheproteinofmilkand/orproductsobtainedfrommilkwhichgiveanend-productwithsimilarphysical,chemicalandorganolepticcharacteristicsastheproductdefinedunder(a).2.1.1Ripenedcheeseischeesewhichisnotreadyforconsumptionshortlyaftermanufacturebutwhichmustbeheldforsuchtime,atsuchtemperature,andundersuchotherconditionsaswillresultinthenecessarybiochemicalandphysicalchangescharacterizingthecheeseinquestion.2.1.2Mouldripenedcheeseisaripenedcheeseinwhichtheripeninghasbeenaccomplishedprimarilybythedevelopmentofcharacteristicmouldgrowththroughouttheinteriorand/oronthesurfaceofthecheese.2.1.3Unripenedcheeseincludingfreshcheeseischeesewhichisreadyforconsumptionshortlyaftermanufacture.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1RawmaterialsMilkand/orproductsobtainedfrommilk.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandculturesofotherharmlessmicroorganisms–Safeandsuitableenzymes–Sodiumchloride–Potablewater4.FOODADDITIVESOnlythosefoodadditiveslistedbelowmaybeusedandonlywithinthelimitsspecified.UnripenedcheesesAslistedintheCodexStandardforUnripenedCheeseIncludingFreshCheese.CheesesinbrineAslistedintheCodexStandardforCheesesinBrine(CODEXSTAN208-1999).Ripenedcheeses,includingmouldripenedcheesesAdditivesnotlistedbelowbutprovidedforinCodexindividualstandardsforvarietiesofripenedcheesesmayalsobeusedforsimilartypesofcheesewithinthelimitsspecifiedwithinthosestandards.2CodexStandard283-1978INSno.NameofadditiveMaximumlevelColours100Curcumins(forediblecheeserind)LimitedbyGMP101RiboflavinsLimitedbyGMP120Carmines(forredmarbledcheesesonly)LimitedbyGMP140Chlorophyll(forgreenmarbledcheesesonly)LimitedbyGMP141Chlorophylls,coppercomplexes15mg/kg160a(i)β-Carotene(synthetic)25mg/kg160a(ii)β-Carotenes(vegetable)600mg/kg160b(ii)Annattoextracts,norbixinbased50mg/kg160cPaprikaoleoresinsLimitedbyGMP160eβ-apo-8’-Carotenal35mg/kg160fβ-apo-8’-Carotenoicacid,methylorethylester35mg/kg162BeetredLimitedbyGMP171TitaniumdioxideLimitedbyGMPAcidityregulators170Calciumcarbonates504Magnesiumcarbonates575Gluconodelta-lactoneLimitedbyGMPPreservatives200Sorbicacid201Sodiumsorbate202Potassiumsorbate203Calciumsorbate3000mg/kgcalculatedassorbicacid234Nisin12.5mg/kg239Hexamethylenetetramine(Provoloneonly)25mg/kg,expressedasformaldehyde251Sodiumnitrate252Potassiumnitrate50mg/kg,expressedasNaNO3280Propionicacid281Sodiumpropionate282Calciumpropionate3000mg/kg,calculatedaspropionicacid1105LysozymeLimitedbyGMPForsurface/rindtreatmentonly:200Sorbicacid202Potassiumsorbate203Calciumsorbate1g/kgsinglyorincombination,calculatedassorbicacid235Pimaricin(natamycin)2mg/dm2ofsurface.Notpresentinadepthof5mmMiscellaneousadditive508PotassiumchlorideLimitedbyGMPSliced,cut,shreddedorgratedcheeseAnti-cakingagents460CellulosesLimitedbyGMP551Silicondioxide,amorphous552Calciumsilicate553Magnesiumsilicates554Sodiumaluminosilicate10g/kgsinglyorincombination.Silicatescalculatedassilicondioxide3CodexStandard283-1978INSno.NameofadditiveMaximumlevel555Potassiumaluminosilicate556Calciumaluminiumsilicate559Aluminiumsilicate560PotassiumsilicatePreservatives200Sorbicacid202Potassiumsorbate203Calciumsorbate1g/kgsinglyorincombination,calculatedassorbicacid5.CONTAMINANTS5.1HeavymetalsTheproductscoveredbythisStandardshallcomplywiththemaximumlimitsestablishedbytheCodexAlimentariusCommission.5.2PesticideresiduesTheproductscoveredbytheprovisionsofthisstandardshallcomplywiththosemaximumresiduelimitsestablishedbytheCodexAlimentariusCommission.6.HYGIENEItisrecommendedthattheproductscoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheRecommendedInternationalCodeofPractice–GeneralPrinciplesofFoodHygiene(CAC/RCP1-1969),theCodeofHygienicPracticeforMilkandMilkProducts(CAC/RCP57-2004)andotherrelevantCodextextssuch