文档介绍：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 ponents and/or other foodstuffs in accordance with paragraph 2.
2 OPTIONAL INGREDIENTS
Cream, butter and butteroil.
Milk products other than those listed under , max. 5% lactose content in the final product.
Salt (sodium chloride).
Vinegar.
Spices and other vegetable seasonings in sufficient quantity to characterize the product.
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.
Cultures of harmless bacteria and enzymes.
3 FOOD ADDITIVES
Maximum level in the final product
EMULSIFIERS
Sodium, potassium and calcium salts of the mono-, di-
and polyphosphoric acids
Sodium, potassium and calcium salts of citric acid
Citric acid and/or phosphoric acid with sodium hydrogen
40 g/kg, singly or binati