CXS 268-1966 萨姆索奶酪法典标准（2019版）

STANDARDFORSAMSØCXS268-1966FormerlyCODEXSTANC-7-1966.Adoptedin1966.Revisedin2007.Amendedin2008,2010,2013,2018,2019.CXS268-196621.SCOPEThisStandardappliestoSamsøintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2ofthisStandard.2.DESCRIPTIONSamsøisaripenedhardcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978).Thebodyhasanearwhiteorivorythroughtolightyelloworyellowcolourandafirm-textured(whenpressedbythumb)texturesuitableforcutting,withfewtoplentiful,evenlydistributed,smoothandroundpeatocherrysized(ormostlyupto20mmindiameter)gasholes,butfewopeningsandsplitsareacceptable.Theshapeisaflatcylindrical,flatsquareorrectangular.Thecheeseissoldwithorwithout1ahard,dryrind,whichmaybecoated.ForSamsøreadyforconsumption,theripeningproceduretodevelopflavourandbodycharacteristicsisnormallyfrom3weeksat8–17°Cdependingontheextentofmaturityrequired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,providedthecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Samsøintendedforfurtherprocessingneednotexhibitthesamedegreeofripeningwhenjustifiedthroughtechnicaland/ortradeneeds.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1RawmaterialsCows’milkorbuffaloes’milk,ortheirmixtures,andproductsobtainedfromthesemilks.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandculturesofotherharmlessmicro-organisms;–Rennetorothersafeandsuitablecoagulatingenzymes;–Sodiumchlorideandpotassiumchlorideasasaltsubstitute;–Potablewater;–Safeandsuitableenzymestoenhancetheripeningprocess;–Safeandsuitableprocessingaids;–Rice,cornandpotatofloursandstarches:NotwithstandingtheprovisionsintheGeneralStandardforCheese(CXS283-1978),thesesubstancescanbeusedinthesamefunctionasanti-cakingagentsfortreatmentofthesurfaceofcut,sliced,andshreddedproductsonly,providedtheyareaddedonlyinamountsfunctionallynecessaryasgovernedbyGoodManufacturingPractice,takingintoaccountanyuseoftheanti-cakingagentslistedinSection4.1Thisisnottomeanthattherindhasbeenremovedbeforesale,insteadthecheesehasbeenripenedand/orkeptinsuchawaythatnorindisdeveloped(a“rindless”cheese).Ripeningfilmisusedinthemanufactureofrindlesscheese.Ripeningfilmmayalsoconstitutethecoatingthatprotectsthecheese.ForrindlesscheeseseealsotheAppendixtotheGeneralStandardforCheese(CXS283-1978).CXS268-196633.3CompositionMilkconstituentMinimumcontent(m/m)Maximumcontent(m/m)Referencelevel(m/m)Milkfatindrymatter:30%Notrestricted45%to55%Drymatter:Dependingonthefatindrymattercontent,accordingtothetablebelow.Fatindrymattercontent(m/m):Correspondingminimumdrymattercontent(m/m):Equaltoorabove30%butlessthan40%:46%Equaltoorabove40%butlessthan45%:52%Equaltoorabove45%butlessthan55%:54%Equaltoorabove55%:59%CompositionalmodificationsbeyondtheminimaandmaximaspecifiedaboveformilkfatanddrymatterarenotconsideredtobeincompliancewithSection4.3.3oftheGeneralStandardfortheUseofDairyTerms(CXS206-1999).4.FOODADDITIVESOnlythoseadditivesclassesindicatedasjustifiedinthetablebelowmaybeusedfortheproductcategoriesspecified.Anticakingagents,coloursandpreservativesusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory01.6.2.1(Ripenedcheese,includesrind)andonlycertainacidityregulatorsandanticakingagentsinTable3areacceptableforuseinfoodsconformingtothisstandard.Additivefunctionalclass:JustifieduseCheesemassSurface/rindtreatmentColours:X(a)–Bleachingagents:––Acidityregulators:X–Stabilizers:––Thickeners:––Emulsifiers:––Antioxidants:––Preservatives:XXFoamingagents:––Anti–cakingagents:–X(b)(a)Onlytoobtainthecolourcharacteristics,asdescribedinSection2.(b)Forthesurfaceofsliced,cut,shreddedorgratedcheese,only.XTheuseofadditivesbelongingtotheclassistechnologicallyjustified.–Theuseofadditivesbelongingtotheclassisnottechnologicallyjustified.CXS268-196645.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsforcontaminantsthatarespecifiedfortheproductintheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).ThemilkusedinthemanufactureoftheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsforcontaminantsandtoxinsspecifiedformilkbytheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995)andwiththemaximumresiduelimitsforveterinarydrugresiduesandpesticidesestablishedformilkbytheCAC.6.HYGIENEItisrecommendedthattheproductcoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),theCodeofHygienicPracticeforMilkandMilkProducts(CXC57-2004)andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPracticeTheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGInadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985)andtheGeneralStandardfortheUseofDa