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CAC畜产加工标准条目1CAC/GL13-1991乳过氧化酶系统保藏鲜奶的导则Guidelinesforthepreservationofrawmilkbyuseofthelactoperoxidasesystem2CAC/GL14-1991加工肉禽制品使用的调料和香草的微生物质量指南GuideforthemicrobiologicalQualityofspicesandherbsusedinprocessedmeatandpoultryproducts3CAC/GL15-1991加工肉禽制品时非肉类蛋白制品导则Guidelinesfortheuseofnon-meatproteinproductsinprocessedmeatandpoultryproducts4CAC/RCP11-1993国际推荐的鲜肉卫生操作规程Recommendedinternationalcodeofhygienicpracticeforfreshmeat5CAC/RCP13-1985加工肉禽制品操作规程和导则Codesofpracticeandguidelinesforprocessedmeatandpoultryproducts6CAC/RCP14-1976禽类加工操作规程和导则Codesofpracticeandguidelinesforpoultryprocessing7CAC/RCP15-1976蛋制品卫生制作规程（包括灭菌的蛋制品的微生物要求）Codeofhygienicpracticeforgeeproducts(includesmicrobiologicalspecificationsforpasteurizedeggproducts)8CAC/RCP29-1993国际推荐的野味食品卫生操作规程Recommendedinternationalcodeofhygienicpracticeforgame9CAC/RCP31-1983国际乳粉卫生操作推荐规程Recommendedinternationalcodeofhygienicpracticefordriedmilk10CAC/RCP32-1983经机械分割并需继续加工的肉禽的生产，藏室和成分操作规程和导则Codesofpracticeandguidelinesfortheproduction,storageandcompositionofmechanicallyseparatedmeatandpoultrymeatintendedforfurtherprocessing11CAC/RCP41-1993国际推荐的动物宰后检验及鉴定的操作规程Recommendedinternationalcodeforante-mortemandpost-morteminspectionofslaughteranimalsandforante-mortemandpost-mortemjudgementofslaughteranimalsandmea12CAC/RCP45-1997降低产奶动物原料和饲料中黄曲霉毒素B1的操作规范CodeofpracticeforthereductionofaflatoxinB1inrawmaterialsandsupplementalfeedingstuffsformilkproducinganimals13CAC/RCP7-1974猪牛畜体的描述体系SystemfortheDescriptionofCarcassesofBovineandPorcineSpecies14CodexStan117-1981肉羹和肉汤标准Codexstandardforbouillonsandconsommés15CodexStan168-1989蛋黄酱Mayonnaise16CodexStan206-1999乳名词使用的通用标准Generalstandardfortheuseofdairyterms17CodexStan207-1999奶粉和稀奶油粉Milkpowdersandcreampowder18CodexStan208-1999盐水干酪Cheesesinbrine19CodexStan232-2001牛奶中黄曲霉素M1：最大水平AflatoxinM1inMilk:MaximumLevel20CodexStan88-1981咸牛肉标准Codexstandardforcornedbeef21CodexStan89-1981午餐肉标准Codexstandardforluncheonmeat22CodexStan96-1981熟制腌火腿（后腿）标准Codexstandardforcookedcuredham23CodexStan97-1981熟制的腌猪蹄膀（前腿）标准Codexstandardforcookedcuredporkshoulder24CodexStan98-1981熟制的腌肉肠标准Codexstandardforcookedcuredchoppedmeat25CODEXSTANA-11(a)-1975酸乳酪和甜酸乳酪Yoghurt(Yogurt)andSweetenedYoghurt(SweetenedYogurt)yoghurt26CODEXSTANA-11(b)-1976香酸乳酪和发酵后热加工产品FlavouredYoghurt(Yogurt)andProductsHeat-treatedafterFermentation27CodexStanA-1-1999奶油Butter28CodexStanA-15-1995乳清粉Wheypowder29CodexStanA-18-1995食用干酪制品Ediblecaseinproducts30CodexStanA-2-1999乳脂肪制品Milkfatproducts31CODEXSTANA-221-2001未后熟的干奶酪（包括新鲜奶酪）GroupStandardforUnripenedCheeseincludingFreshCheese32CodexStanA-3-1999淡炼乳Evaporatedmilks33CodexStanA-4-1999甜炼乳Sweetenedcondensedmilk34CodexStanA-6-1999干酪Cheese35CodexStanA-7-1999乳清干酪Wheycheeses36CODEXSTANA-8(a)-1978各种加过工的和涂在面包的奶酪名称NamedVarietyProcess(ed)CheeseandSpreadableProcess(ed)Cheese37CODEXSTANA-8(b)-1978各种加过工的和涂在面包上的奶酪Process(ed)CheeseandSpreadableProcess(ed)Cheese38CODEXSTANA-8(c)-1978干酪加工准备Process(ed)CheesePreparations39CODEXSTANA-9-1976直接消费的奶油CreamforDirectConsumption40CODEXSTANC-11-1968太尔西特干酪(一种柔性多孔干酪)TilsiterTilsiter41CODEXSTANC-1-1966切达干酪Cheddar42CODEXSTANC-13-1968赛特帕林干酪SaintPaulin43CODEXSTANC-15-1968(意大利)波萝伏洛干酪Provoloneprovolone44CODEXSTANC-16-1968奶油松软干酪CottageCheeseincl.CreamedCottageCheese45CODEXSTANC-18-1969乳酪Coulommierscream46CODEXSTANC-31-1973乳酪CreamCheese47CODEXSTANC-3-1966丹博干酪Danbo48CODEXSTANC-33-1973法国Camembert村所产的软质乳酪CamembertCamembert49CODEXSTANC-34-1973法国布里白乳酪BrieBrie50CODEXSTANC-35-1978干酪ExtraHardGratingCheese51CODEXSTANC-4-1966荷兰形干酪EdamEdam52CODEXSTANC-5-1966荷兰形干酪Gouda53CODEXSTANC-6-1966哈瓦蒂干酪Havarti54CODEXSTANC-7-1966萨姆索奶油硬干酪(产自丹麦萨姆索岛)SamsoeSamsoe55CODEXSTANC-9-1967瑞士（多孔）干酪EmmentalerEmmental（中国农业科学研究院农产品加工所供稿）