文档介绍：CODEX STAN A-11(b) Page 1 of 4
CODEX STANDARD FOR FLAVOURED YOGHURT (YOGURT) AND PRODUCTS
HEAT-TREATED AFTER FERMENTATION
CODEX STAN A-11(b)-1976
1SCOPE
This standard applies to flavoured yoghurt and the products heat-treated after fermentation.
2 Definitions
Flavoured Yoghurt is a coagulated milk product obtained by lactic acid fermentation through the
action of Lactobacillus bulgaricus and us thermophilus from milk and milk products as
listed in Sub-section , to which have been added flavouring foods or other flavouring
ingredients as listed in Sub-section , and with or without optional ingredients listed in Section
. The anisms in the final product must be viable and abundant.
Products heat-treated after fermentation are products as described under Section which have
been submitted to a heat-treatment after fermentation. They need not contain viable and abundant
anisms.
"Sugars" mean any carbohydrate sweetening matter.
3 POSITION AND QUALITY FACTORS
FLAVOURED YOGHURT
The milk part of flavoured yoghurts ply with the requirements for yoghurts as specified under
Section .
YOGHURTS
Yoghurt
Minimum milkfat content % m/m
Minimum milk solids non-fat content % m/m
Partially skimmed yoghurt
Maximum milkfat content less than % m/m
Minimum milkfat content more than % m/m
Minimum mi