CODEX STAN 221-2001 codex group standard for unripened cheese including fresh cheese
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ID： |
8E936BA380154993ACB50221DF2C6EB4 |
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文件大小(MB)： |
0.03 |
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页数： |
7 |
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文件格式： |
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日期： |
2004-12-27 |
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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）：
CODEX STAN 221 - 2001 Page 1 of 5,CODEX GROUP STANDARD FOR UNRIPENED CHEESE INCLUDING FRESH CHEESE,CODEX STAN 221-2001,1. SCOPE,This Standard applies to unripened cheese including fresh cheese, intended for direct consumption or,further processing, in conformity with the description in Section 2 of this Standard. Subject to the,provisions of this Standard, Codex Standards for individual varieties of unripened cheese may contain,provisions, which are more specific than those in this Standard and in these cases; those specific,provisions shall apply.,2. DESCRIPTION,Unripened cheeses including fresh cheeses are products in conformity with the Codex General Standard,for Cheese, which are ready for consumption shortly after manufacture.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 RAW MATERIALS,Milk and/or products obtained from milk.,3.2 PERMITTED INGREDIENTS,- Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other,harmless micro-organisms;,- Rennet or other safe and suitable coagulating enzymes;,- Sodium chloride;,- Potable water;,- Gelatine and starches: Notwithstanding the provisions in the Codex Standard for Cheese (A-6),these substances can be used in the same function as stabilizers, provided they are added only in,amounts functionally necessary as governed by Good Manufacturing Practice taking into account,any use of the stabilisers/thickeners listed in section 4;,- Vinegar;,- Rice, corn and potato flours and starches: Notwithstanding the provisions in the Codex Standard for,Cheese (A-6), these substances can be used in the same function as anti-caking agents for treatment,of the surface of cut, sliced, and shredded products only, provided they are added only in amounts,functionally necessary as governed by Good Manufacturing Practice taking into account any use of,the anti-caking agents listed in section 4.,4. FOOD ADDITIVES 1,Only those food additives listed below may be used and only within the limits specified. Additives not,listed below but provided for in individual Codex standards for varieties of Unripened Cheeses may also,be used in similar types of cheese within the limits specified within those standards.,1 Additive provisions are subject to endorsement by the Codex Committee on Food Additives and Contaminants and to,incorporation in the General Standard for Food Additives.,Page 2 of 5 CODEX STAN 221 - 2001,INS NO. NAME OF FOOD ADDITIVE MAXIMUM LEVEL,Acids,260 Acetic acid, glacial Limited by GMP,270 Lactic acid (L-, D- and DL-) Limited by GMP,296 Malic acid (DL-) Limited by GMP,330 Citric acid Limited by GMP,338 Orthophosphoric acid 2 g/kg, expressed as P2O5,507 Hydrochloric acid Limited by GMP,INS NO. NAME OF FOOD ADDITIVE MAXIMUM LEVEL,Acidity regulators,170 Calcium carbonates Limited by GMP,500 Sodium carbonates Limited by GMP,501 Potassium carbonates Limited by GMP,575 Glucono delta-lactone (GDL) Limited by GMP,Stabilizers/thickeners,Stabilizers and thickeners including modified starches may be used in compliance with,the definition for milk products and only to the extent they are functionally necessary,taking into account any use of gelatine and starch as provided for in section 3.2.,331 Sodium citrates,332 Potassium citrates,333 Calcium citrates,Limited by GMP,339 Sodium phosphates,340 Potassium phosphates,341 Calcium phosphates,450(i) Disodium diphosphate,450(ii) Trisodium diphosphate,541 Sodium aluminium phosphate,3.5 g/kg, singly or in combination, expressed,as P2O5,400 Alginic acid,401 Sodium alginate,402 Potassium alginate,403 Ammonium alginate,404 Calcium alginate,Limited by GMP,405 Propylene glycol alginate 5 g/kg,CODEX STAN 221 - 2001 Page 3 of 5,406 Agar,407 Carrageenan and its Na, K, NH4 salts,(includes Furcelleran),410 Carob bean gum,412 Guar gum,413 Tragacanth gum,415 Xanthan gum,416 Karaya gum,417 Tara gum,440 Pectins,460 Cellulose,466 Sodium carboxymethyl cellulose,576 Sodium gluconate,Limited by GMP,Modified starches as follows:,1400 Dextrins, roasted starch white and,yellow,1401 Acid-treated starch,1402 Alkaline treated starch,1403 Bleached starched,1404 Oxidized starch,1405 Starches, enzyme-treated,1410 Monostarch phosphate,Limited by GMP,INS NO. NAME OF FOOD ADDITIVE MAXIMUM LEVEL,1412 Distarch phosphate esterified with,sodium trimetasphosphate; esterified,with phosphorus oxychloride,1413 Phosphated distarch phosphate,1414 Acetylated distarch phosphate,Limited by GMP,1420 Starch acetate esterified with acetic,anhydride,1421 Starch acetate esterified with vinyl,acetate,1422 Acetylated distarch adipate,1440 Hydroxypropyl starch,1442 Hydroxypropyl distarch phosphate,Page 4 of 5 CODEX STAN 221……
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