CXS 270-1968 泰尔西特干酪法典标准（2019版）

STANDARDFORTILSITERCXS270-1968FormerlyCODEXSTANC-11-1968.Adoptedin1968.Revisedin2007.Amendedin2008,2010,2013,2018.CXS270-196821.SCOPEThisStandardappliestoTilsiterintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2ofthisStandard.2.DESCRIPTIONTilsiterisaripenedfirm/semi-hardcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978).Thebodyhasanearwhiteorivorythroughtolightyelloworyellowcolourandafirm-textured(whenpressedbythumb)texturesuitableforcutting,withirregularlyshaped,shinyandevenlydistributedgasholes.Thecheeseismanufacturedandsoldwithorwithout1awell-driedsmear-developedrind,whichmaybecoated.ForTilsiterreadyforconsumption,theripeningproceduretodevelopflavourandbodycharacteristicsisnormallyfrom3weeksat10–16°Cdependingontheextentofmaturityrequired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,providedthecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Tilsiterintendedforfurtherprocessingneednotexhibitthesamedegreeofripeningwhenjustifiedthroughtechnicaland/ortradeneeds.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1RawmaterialsCows’milkorbuffaloes’milk,ortheirmixtures,andproductsobtainedfromthesemilks.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandculturesofotherharmlessmicro-organisms;–Rennetorothersafeandsuitablecoagulatingenzymes;–Sodiumchlorideandpotassiumchlorideasasaltsubstitute;–Potablewater;–Safeandsuitableenzymestoenhancetheripeningprocess;–Safeandsuitableprocessingaids;–Rice,cornandpotatofloursandstarches:NotwithstandingtheprovisionsintheGeneralStandardforCheese(CXS283-1978),thesesubstancescanbeusedinthesamefunctionasanti-cakingagentsfortreatmentofthesurfaceofcut,sliced,andshreddedproductsonly,providedtheyareaddedonlyinamountsfunctionallynecessaryasgovernedbyGoodManufacturingPractice,takingintoaccountanyuseoftheanti-cakingagentslistedinSection4.1Thisisnottomeanthattherindhasbeenremovedbeforesale,insteadthecheesehasbeenripenedand/orkeptinsuchawaythatnorindisdeveloped(a“rindless”cheese).Ripeningfilmisusedinthemanufactureofrindlesscheese.Ripeningfilmmayalsoconstitutethecoatingthatprotectsthecheese.Forrindlesscheese,seealsotheAppendixtotheGeneralStandardforCheese(CXS283-1978).CXS270-196833.3CompositionMilkconstituentMinimumcontent(m/m)Maximumcontent(m/m)Referencelevel(m/m)Milkfatindrymatter:30%Notrestricted45%to55%Drymatter:Dependingonthefatindrymattercontent,accordingtothetablebelow.Fatindrymattercontent(m/m):Correspondingminimumdrymattercontent(m/m):Equaltoorabove30%butlessthan40%:49%Equaltoorabove40%butlessthan45%:53%Equaltoorabove45%butlessthan50%:55%Equaltoorabove50%butlessthan60%:57%Equaltoorabove60%butlessthan85%:61%Compositionalmodificationsbeyondtheminimaandmaximaspecifiedaboveformilkfatanddrymatterarenotconsideredtobeincompliancewithsection4.3.3oftheGeneralStandardfortheUseofDairyTerms(CXS206-1999).4.FOODADDITIVESOnlythoseadditivesclassesindicatedasjustifiedinthetablebelowmaybeusedfortheproductcategoriesspecified.Withineachadditiveclass,andwherepermittedaccordingtothetable,onlythosefoodadditiveslistedbelowmaybeusedandonlywithinthefunctionsandlimitsspecified.AdditivefunctionalclassJustifieduseCheesemassSurface/rindtreatmentColours:X(a)–Bleachingagents:––Acidityregulators:X–Stabilizers:––Thickeners:––Emulsifiers:––Antioxidants:––Preservatives:XXFoamingagents:––Anti-cakingagents:–X(b)(a)Onlytoobtainthecolourcharacteristics,asdescribedinSection2.(b)Forthesurfaceofsliced,cut,shreddedorgratedcheese,only.XTheuseofadditivesbelongingtotheclassistechnologicallyjustified.–Theuseofadditivesbelongingtotheclassisnottechnologicallyjustified.CXS270-19684INSno.NameofadditiveMaximumlevelColours160a(i)Carotene,beta-,synthetic35mg/kgsinglyorincombination160a(iii)Carotene,beta-,Blakesleatrispora160eCarotenal,beta-apo-8’-160fCarotenoicacid,ethylester,beta-apo-8’-160a(ii)Carotenes,beta-,vegetable600mg/kg160b(ii)Annattoextracts–norbixinbased25mg/kgPreservatives1105LysozymeLimitedbyGMP200Sorbicacid1000mg/kgbasedonsorbicacid.Surfacetreatmentonly*202Potassiumsorbate203Calciumsorbate234Nisin12.5mg/kg235Natamycin(natamycin)2mg/dm2Notpresentatadepthof5mm.Surfacetreatmentonly*251Sodiumnitrate35mg/kgSinglyorincombination(expressedasnitrateion)252Potassiumnitrate280Propionicacid3000mg/kgSurfacetreatmentonly*281Sodiumpropionate282PotassiumpropionateAcidityregulators170(i)CalciumcarbonateLimitedbyGMP504(i)MagnesiumcarbonateLimitedbyGMP575Gluconodelta-lactoneLimitedbyGMPAnticakingagents460(i)Microcrystallinecellulose(Cellulosegel)LimitedbyGMP460(ii)PowderedcelluloseLimitedbyGMP551Silicondioxide,amorphous10000mg/kgsinglyorincombinationSilicatescalculatedassilicondioxide552Calciumsilicate553(i)Magnesiumsilicate,synthetic553(iii)Talc*ForthedefinitionofcheesesurfaceandrindseeAppendixtotheGeneralStandardforCheese(CXS283-1978).5.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsforcontaminantsthatarespecifiedfortheprodu