Standard 2.5.4

Cheese

Purpose

This Standard defines cheese and sets compositional requirements for that product.  The Standard also defines processed cheese. 

Table of Provisions

1 Interpretation

2 Addition of other foods during production

3 Tall Oil Phytosterol Esters

Clauses

1 Interpretation

In this Code –

cheese means the ripened or unripened solid or semi-solid milk product which may be coated and is obtained by one or both of the following processes –

(a) coagulating wholly or partly milk, or materials obtained from milk, or both, through the action of rennet or other suitable coagulating agents, partially draining the whey which results from such coagulation; or

(b) processing techniques involving concentration or coagulation of milk, or materials obtained from milk, or both, which give an end-product with similar physical, chemical and organoleptic characteristics as the product described in paragraph (a).

processed cheese means a product manufactured from cheese and products obtained from milk, which is heated and melted, with or without added emulsifying salts, to form a homogeneous mass.

2 Addition of other foods during production

Cheese may contain –

(a) water; and

(b) lactic acid producing microorganisms; and

(c) flavour producing microorganisms; and

(d) gelatine; and

(e) starch; and

(f) vinegar; and

(g) salt.

3 Tall Oil Phytosterol Esters

Tall oil phytosterol esters may only be added to cheese and processed cheese –

(a) that contains no more than 12 g total fat per 100 g; and

(b) that is supplied in an individual portion, the weight of which is no more than 50 g; and

(c) where the tall oil phytosterol ester is added at no less than 70 g / kg and no more than 90 g / kg.