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    Codex Specification Spreadable Processed Cheese

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    Grover Villegas
    This document outlines the Codex General Standard for Processed Cheese and Spreadable Processed Cheese. It defines processed cheese and spreadable processed cheese and lists optional ingredients that may be added, such as cream, butter, milk products, salt, vinegar, spices, and cultures of harmless bacteria. It specifies maximum levels for food additives including emulsifiers, acidifiers, colors, and preservatives. It provides requirements for heat treatment during manufacture, composition standards, and labeling guidelines including declaration of ingredients, net contents, manufacturer information, country of origin, and date marking.

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    Codex Specification Spreadable Processed Cheese

    Uploaded by

    Grover Villegas
    121 views3 pages
    This document outlines the Codex General Standard for Processed Cheese and Spreadable Processed Cheese. It defines processed cheese and spreadable processed cheese and lists optional ingredients that may be added, such as cream, butter, milk products, salt, vinegar, spices, and cultures of harmless bacteria. It specifies maximum levels for food additives including emulsifiers, acidifiers, colors, and preservatives. It provides requirements for heat treatment during manufacture, composition standards, and labeling guidelines including declaration of ingredients, net contents, manufacturer information, country of origin, and date marking.

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    This document outlines the Codex General Standard for Processed Cheese and Spreadable Processed Cheese. It defines processed cheese and spreadable processed cheese and lists optional ingredients that may be added, such as cream, butter, milk products, salt, vinegar, spices, and cultures of harmless bacteria. It specifies maximum levels for food additives including emulsifiers, acidifiers, colors, and preservatives. It provides requirements for heat treatment during manufacture, composition standards, and labeling guidelines including declaration of ingredients, net contents, manufacturer information, country of origin, and date marking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    121 views3 pages

    Codex Specification Spreadable Processed Cheese

    Uploaded by

    Grover Villegas
    This document outlines the Codex General Standard for Processed Cheese and Spreadable Processed Cheese. It defines processed cheese and spreadable processed cheese and lists optional ingredients that may be added, such as cream, butter, milk products, salt, vinegar, spices, and cultures of harmless bacteria. It specifies maximum levels for food additives including emulsifiers, acidifiers, colors, and preservatives. It provides requirements for heat treatment during manufacture, composition standards, and labeling guidelines including declaration of ingredients, net contents, manufacturer information, country of origin, and date marking.

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    © All Rights Reserved
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    You are on page 1of 3

    CODEX STAN A-8(b) Page 1 of 3

    CODEX GENERAL STANDARD FOR PROCESS(ED) CHEESE AND SPREADABLE


    PROCESS(ED) CHEESE
    CODEX STAN A-8(b)-1978

    1 DEFINITION
    Process(ed) cheese and spreadable process(ed) cheese are made by grinding, mixing, melting and emulsifying
    with the aid of heat and emulsifying agents one or more varieties of cheese, with or without the addition of
    milk components and/or other foodstuffs in accordance with paragraph 2.
    2 OPTIONAL INGREDIENTS
    2.1 Cream, butter and butteroil.
    2.2 Milk products other than those listed under 2.1, max. 5% lactose content in the final product.
    2.3 Salt (sodium chloride).
    2.4 Vinegar.
    2.5 Spices and other vegetable seasonings in sufficient quantity to characterize the product.
    2.6 For the purpose of flavouring the product, foods other than sugars, properly cooked or otherwise
    prepared, may be added in sufficient quantity to characterize the product provided these additions,
    calculated on the basis of dry matter, do not exceed one sixth of the weight of the total solids of the
    final product.
    2.7 Cultures of harmless bacteria and enzymes.
    3 FOOD ADDITIVES
    Maximum level in the final product
    3.1 EMULSIFIERS
    Sodium, potassium and calcium salts of the mono-, di- and 40 g/kg, singly or in combination,
    polyphosphoric acids calculated as anhydrous substances,
    except that added phosphorus
    compounds should not exceed 9 g/kg
    calculated as phosphorus
    Sodium, potassium and calcium salts of citric acid
    Citric acid and/or phosphoric acid with sodium hydrogen
    carbonate and/or calcium carbonate
    3.2 ACIDIFIERS/PH CONTROLLING AGENTS
    Citric acid
    Phosphoric acid
    Acetic acid
    Lactic acid
    Sodium hydrogen carbonate and/or calcium carbonate
    3.3 COLOURS
    Annatto1 600 mg/kg singly or in combination
    Beta-carotene
    Chlorophyll including copper chlorophyll Limited by GMP
    Riboflavin
    Oleoresin of paprika
    1
    Endorsement postponed.
    CODEX STAN A-8(b) Page 2 of 3

    Maximum level in the final product


    Curcumin
    3.4 PRESERVATIVES
    Either sorbic acid and its sodium and potassium salts, or 3 g/kg singly or in combination
    propionic acid and its sodium and calcium salts expressed as the acids
    Nisin 12.5 mg of pure nisin per kg
    4 HEAT TREATMENT
    During their manufacture, products conforming to the definition of the standard shall be heated throughout to a
    temperature of 70 °C for 30 seconds, or any other equivalent or greater time/temperature combination.
    5 DESIGNATION AND COMPOSITION
    5.1 DESIGNATION
    Products conforming to this standard may not be designated by a cheese variety name in connection with the
    name "Process(ed) Cheese" or "Spreadable Process(ed) Cheese"; but mention may be made on the label of the
    name of a cheese variety which gives a characteristic flavour to the product (e.g. "process(ed) cheese with
    ___________").
    5.2 COMPOSITION
    Process(ed) Cheese and Spreadable Process(ed) Cheese shall have a minimum dry matter content related to the
    declared minimum milk fat in dry matter content, as follows:
    Milk Fat in Dry Minimum Dry Matter %
    Matter %
    Process(ed) Spreadable
    Cheese Process(ed) Cheese
    65 53 45
    60 52 44
    55 51 44
    50 50 43
    45 48 41
    40 46 39
    35 44 36
    30 42 33
    25 40 31
    20 38 29
    15 37 29
    10 36 29
    less than 10 34 29
    6 LABELLING
    In addition to Sections 1, 2 , 4 and 6 of the Codex General Standard for the Labelling of Prepackaged Foods
    (Ref. No. CODEX STAN 1-1981 ), the following specific provisions apply:
    6.1 THE NAME OF THE PRODUCT
    6.1.1 The name of the product shall be Process(ed) Cheese or Spreadable Process(ed) Cheese as applicable.
    6.1.2 In case the Process(ed) Cheese or Spreadable Process(ed) Cheese above includes spices according to
    2.5 5:11 or natural foodstuffs, according to 2.6 5:11 the name of the product shall be the one applicable
    above followed by the term "with ________ ", the blank being filled in with the common or usual
    names of the spices or natural foodstuffs used, in order of predominance by weight.
    CODEX STAN A-8(b) Page 3 of 3

    6.1.3 The milk fat content shall be declared as fat in the dry matter in multiples of 5% (the figure used being
    that of the 5% multiple immediately below the actual composition) and/or as percentage by mass.
    6.2 LIST OF INGREDIENTS
    A complete list of ingredients shall be declared on the label in descending order of proportion, in accordance
    with paragraph 3.2(c) of the Codex General Standard for the Labelling of Prepackaged Foods (Ref. No.
    CODEX STAN 1-1981 ).
    6.3 NET CONTENTS
    The net contents, except on individual portions not intended for separate sale, shall be declared by weight in
    either the metric system ("Système international" units) or avoirdupois or both systems of measurement as
    required by the country in which the food is sold.
    6.4 NAME AND ADDRESS
    The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the product
    shall be declared, except on individual portions not intended for separate sale, in which case the declaration
    may be replaced by a trademark or other indication of the manufacturer, or importer, or seller.
    6.5 COUNTRY OF MANUFACTURE
    The name of the producing country shall be declared (for export only).
    6.6 DATE MARKING
    There shall be a clear indication of the minimum durability date.
    6.7 LOT INDENTIFICATION
    Each container shall be permanently marked in code or in clear to identify the producing factory and the lot.
    7 METHODS OF SAMPLING AND ANALYSIS
    See Volume 13 of the Codex Alimentarius.

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