CXS 271-1968 圣宝林奶酪法典标准（2019版）

STANDARDFORSAINT-PAULINCXS271-1968FormerlyCODEXSTANC-13-1968.Adoptedin1968.Revisedin2007.Amendedin2008,2010,2013,2018,2019.CXS271-196821.SCOPEThisStandardappliestoSaint-PaulinintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2ofthisStandard.2.DESCRIPTIONSaint-Paulinisaripenedfirm/semi-hardcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978).Thebodyhasanearwhiteorivorythroughtolightyelloworyellowcolourandafirm-textured(whenpressedbythumb)butflexibletexture.Gasholesaregenerallyabsent,butfewopeningsandsplitsareacceptable.Thecheeseismanufacturedandsoldwithorwithout1adryorslightlymoistrind,whichishard,butelasticunderthumbpressure,andwhichmaybecoated.ForSaint-Paulinreadyforconsumption,theripeningproceduretodevelopflavourandbodycharacteristicsisnormallyfrom1weekat10–17°Cdependingontheextentofmaturityrequired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,providedthecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Saint-Paulinintendedforfurtherprocessingneednotexhibitthesamedegreeofripeningwhenjustifiedthroughtechnicaland/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).Ripeningfilmmaybeusedinthemanufactureofrindlesscheese.Ripeningfilmmayalsoconstitutethecoatingthatprotectsthecheese.Forrindlesscheese,seealsotheAppendixtotheGeneralStandardforCheese(CXS283-1978).CXS271-196833.3CompositionMilkconstituentMinimumcontent(m/m)Maximumcontent(m/m)Referencelevel(m/m)Milkfatindrymatter:40%Notrestricted40%to50%Drymatter:Dependingonthefatindrymattercontent,accordingtothetablebelow.Fatindrymattercontent(m/m):Correspondingminimumdrymattercontent(m/m):Equaltoorabove40%butlessthan60%:44%Equaltoorabove60%:54%Compositionalmodificationsbeyondtheminimaandmaximaspecifiedaboveformilkfatanddrymatterarenotconsideredtobeincompliancewithsection4.3.3oftheGeneralStandardfortheUseofDairyTerms(CXS206-1999).4.FOODADDITIVESOnlythoseadditivesclassesindicatedasjustifiedinthetablebelowmaybeusedfortheproductcategoriesspecified.Anticakingagents,coloursandpreservativesusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory01.6.2.1(Ripenedcheese,includesrind)andonlycertainacidityregulatorsandanticakingagentsinTable3areacceptableforuseinfoodsconformingtothisstandard.Additivefunctionalclass:JustifieduseCheesemassSurface/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.CXS271-196845.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsforcontaminantsthatarespecifiedfortheproductintheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).ThemilkusedinthemanufactureoftheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsforcontaminantsandtoxinsspecifiedformilkbytheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995)andwiththemaximumresiduelimitsforveterinarydrugresiduesandpesticidesestablishedformilkbytheCAC.6.HYGIENEItisrecommendedthattheproductcoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),theCodeofHygienicPracticeforMilkandMilkProducts(CXC57-2004)andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPracticeTheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGInadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985)andtheGeneralStandardfortheUseofDairyTerms(CXS206-1999),thefollowingspecificprovisionsapply:7.1NameofthefoodThenameSaint