CODEX STAN 207-1999 codex standard for milk powders and cream powder
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A7C064E1D01C424895B6E2ADB3BCEC40 |
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文件大小(MB)： |
0.04 |
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页数： |
4 |
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日期： |
2009-3-6 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
1 Codex Standard 207-1999,CODEX STANDARD FOR MILK POWDERS AND CREAM POWDER1,CODEX STAN 207-1999,1. SCOPE,This Standard applies to milk powders and cream powder, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard.,2. DESCRIPTION,Milk powders and cream powder are milk products which can be obtained by the partial removal of water from milk or cream. The fat and/or protein content of the milk or cream may have been adjusted, only to comply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Raw materials,Milk and cream,The following milk products are allowed for protein adjustment purposes:,– Milk retentate Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;,– Milk permeate Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and,– Lactose *.,* For specification, see relevant Codex standard.,3.2 Composition,Cream powder,Minimum milkfat,42% m/m,Maximum water**,5% m/m,Minimum milk protein in milk solids-not-fat**,34% m/m,Whole milk powder,Milkfat,Minimum 26% and less than 42% m/m,Maximum water**,5% m/m,Minimum milk protein in milk solids-not-fat**,34% m/m,Partly skimmed milk powder,Milkfat,More than 1.5% and less than 26% m/m,Maximum water**,5% m/m,Minimum milk protein in milk solids-not-fat**,34% m/m,Skimmed milk powder,Maximum milkfat,1.5% m/m,Maximum water**,5% m/m,Minimum milk protein in milk solids-not-fat**,34% m/m,** The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose.,1 This Standard replaced the Standard for Whole Milk Powder, Partly Skimmed Milk Powder and Skimmed Milk Powder (A-5-1971) and the Standard for Cream Powder, Half Cream Powder and High Fat Milk Powder (A-10-1971).,2 Codex Standard 207-1999,4. FOOD ADDITIVES,Only those food additives listed below may be used and only within the limits specified.,INS no.,Nameof additive,Maximum level,Stabilizers,331,Sodium citrates,332,Potassium citrates,5 g/kg singly or in combination, expressed as anhydrous substances,Firming agents,508,Potassium chloride,Limited by GMP,509,Calcium chloride,Limited by GMP,Acidity regulators,339,Sodium phosphates,340,Potassium phosphates,450,Diphosphates,451,Triphosphates,452,Polyphosphates,500,Sodium carbonates,501,Potassium carbonates,5 g/kg singly or in combination expressed as anhydrous substances,Emulsifiers,322,Lecithins (or phospholipids from natural sources),Limited by GMP,471,Mono- and diglycerides of fatty acids,2.5 g/kg,Anticaking agents,170(i),Calcium carbonate,341(iii),Tricalcium orthophosphate,343(iii),Trimagnesium orthophosphate,504(i),Magnesium carbonate,530,Magnesium oxide,551,Silicon dioxide, amorphous,552,Calcium silicate,553,Magnesium silicates,554,Sodium aluminosilicate,556,Calcium aluminium silicate,559,Aluminium silicate,10 g/kg singly or in combination,Antioxidants,300,L-Ascorbic acid,301,Sodium ascorbate,304,Ascorbyl palmitate,0.5 g/kg expressed as ascorbic acid,320,Butylated hydroxyanisole (BHA),0.01% m/m,5. CONTAMINANTS,5.1 Heavy metals,The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.,3 Codex Standard 207-1999,5.2 Pesticide residues,The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.,6. HYGIENE,It is recommended that the products 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), the Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 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).,7. LABELLING,In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:,7.1 Name of the food,……
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