Standard 2.5.4 - Cheese

Issue1391Standard2.5.4STANDARD2.5.4CHEESEPurposeThisStandarddefinescheeseandsetscompositionalrequirementsforthatproduct.TheStandardalsodefinesprocessedcheese.Editorialnote:TheAustralianprocessingrequirementsforcheesearecontainedinStandard4.2.4.NewZealandhasitsownprocessingrequirementsformilkandmilkproducts.TableofProvisions1Interpretation2Additionofotherfoodsduringproduction3TallOilPhytosterolEstersClauses1InterpretationInthisCode–cheesemeanstheripenedorunripenedsolidorsemi-solidmilkproductwhichmaybecoatedandisobtainedbyoneorbothofthefollowingprocesses–(a)whollyorpartiallycoagulatingmilk,ormaterialsobtainedfrommilk,orboth,throughtheactionofrennetorothersuitablecoagulatingagents,partiallydrainingthewheywhichresultsfromsuchcoagulation;or(b)processingtechniquesinvolvingconcentrationorcoagulationofmilk,ormaterialsobtainedfrommilk,orboth,whichgiveanend-productwithsimilarphysical,chemicalandorganolepticcharacteristicsastheproductdescribedinparagraph(a).processedcheesemeansaproductmanufacturedfromcheeseandproductsobtainedfrommilk,whichisheatedandmelted,withorwithoutaddedemulsifyingsalts,toformahomogeneousmass.2AdditionofotherfoodsduringproductionCheesemaycontain–(a)water;and(b)lacticacidproducingmicroorganisms;and(c)flavourproducingmicroorganisms;and(d)gelatine;and(e)starch;and(f)vinegar;and(g)salt.3TallOilPhytosterolEstersTalloilphytosterolestersmayonlybeaddedtocheeseandprocessedcheese–FederalRegisterofLegislativeInstrumentsF2013C00144Issue1392Standard2.5.4(a)thatcontainsnomorethan12gtotalfatper100g;and(c)wherethetalloilphytosterolesterisaddedatnolessthan70g/kgandnomorethan90g/kg.FederalRegisterofLegislativeInstrumentsF2013C00144