CODEX STAN 243-2003 Codex Standard For Fermented Milks（2008年修订）
|
ID： |
DE8A89575DF64FD39D7482354915EC00 |
|
文件大小(MB)： |
0.05 |
|
页数： |
8 |
|
文件格式： |
|
|
日期： |
2009-3-6 |
|
购买： |
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 Standard 243-2003,Adopted in 2003. Revision 2008.,1,CODEX STANDARD FOR FERMENTED MILKS,CODEX STAN 243-2003,1. SCOPE,This standard applies to fermented milks, that is Fermented Milk including, Heat Treated Fermented,Milks, Concentrated Fermented Milks and composite milk products based on these products, for direct,consumption or further processing in conformity with the definitions in Section 2 of this Standard.,2. DESCRIPTION,2.1 FERMENTED MILK,Fermented Milk is a milk product obtained by fermentation of milk, which milk may have been,manufactured from products obtained from milk with or without compositional modification as limited,by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of,pH with or without coagulation (iso-electric precipitation). These starter microorganisms shall be,viable, active and abundant in the product to the date of minimum durability. If the product is heattreated,after fermentation the requirement for viable microorganisms does not apply.,Certain Fermented Milks are characterized by specific starter culture(s) used for fermentation as,follows:,Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus,delbrueckii subsp. bulgaricus.,Alternate Culture Yoghurt: Cultures of Streptococcus thermophilus and any Lactobacillus species.,Acidophilus Milk: Lactobacillus acidophilus.,Kefir: Starter culture prepared from kefir grains, Lactobacillus kefiri, species of,the genera Leuconostoc, Lactococcus and Acetobacter growing in a,strong specific relationship.,Kefir grains constitute both lactose fermenting yeasts (Kluyveromyces,marxianus) and non-lactose-fermenting yeasts (Saccharomyces,unisporus, Saccharomyces cerevisiae and Saccharomyces exiguus).,Kumys: Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces,marxianus.,Other microorganisms than those constituting the specific starter culture(s) specified above may be,added.,2.2 CONCENTRATED FERMENTED MILK,Concentrated Fermented Milk is a Fermented Milk the protein of which has been increased prior to,or after fermentation to minimum 5.6%. Concentrated Fermented Milks includes traditional products,such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette.,2.3 FLAVOURED FERMENTED MILKS,Flavoured Fermented Milks are composite milk products, as defined in Section 2.3 of the Codex,General Standard for the Use of Dairy Terms (CODEX STAN 206-1999) which contain a maximum of,50% (m/m) of non-dairy ingredients (such as nutritive and non nutritive sweeteners, fruits and,vegetables as well as juices, purees, pulps, preparations and preserves derived therefrom, cereals,honey, chocolate, nuts, coffee, spices and other harmless natural flavouring foods) and/or flavours. The,non-dairy ingredients can be mixed in prior to/or after fermentation.,Codex Standard 243-2003 2,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 RAW MATERIALS,.. Milk and/or products obtained from milk.,.. Potable water for the use in reconstitution or recombination.,3.2 PERMITTED INGREDIENTS,.. Starter cultures of harmless microorganisms including those specified in Section 2;,.. Sodium chloride; and,.. Non-dairy ingredients as listed in Section 2.3 (Flavoured Fermented Milks).,.. Gelatine and starch in:,- fermented milks heat-treated after fermentation;,- flavoured fermented milk; and,- plain fermented milks if permitted by national legislation in the country of sale to the,final consumer;,provided they are added only in amounts functionally necessary as governed by Good Manufacturing,Practice, taking into account any use of the stabilizers/thickeners listed in section 4. These substances,may be added either before or after adding the non-dairy ingredients.,3.3 COMPOSITION,Fermented,Milk,Yoghurt, Alternate,Culture Yoghurt and,Acidophilus milk,Kefir Kumys,Milk protein (a) (% m/m) min. 2.7% min. 2.7% min. 2.7%,Milk fat (% m/m) less than 10% less than 15% less than 10% less than 10%,Titrable acidity, expressed as %,lactic acid (% m/m) min. 0.3% min. 0.6% min. 0.6% min. 0.7%,Ethanol (% vol./w) min. 0.5%,Sum of microorganisms,constituting the starter culture,defined in section 2.1 (cfu/g, in,total),min. 107 min. 107 min. 107 min. 107,Labelled microorganisms (b),(cfu/g, total) min. 106 min. 106,Yeasts (cfu/g) min. 104 min. 104,(a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.,(b) Applies where a content claim is made in the labelling that refers to the presence of a specific,microorganism (other than those specified in section 2.1 for the product concerned) that has been added,as a supplement to the specific starter culture.,In Flavoured Ferme……
……