CXS 276-1973 卡芒贝尔奶酪法典标准（2019版） 5页

STANDARDFORCAMEMBERTCXS276-1973FormerlyCODEXSTANC-33-1973.Adoptedin1973.Revisedin2007.Amendedin2008,2010,2018,2019. CXS276-197321.SCOPEThisStandardappliestoCamembertintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2ofthisStandard.2.DESCRIPTIONCamembertisasoftsurfaceripened,primarilymouldripenedcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978),whichhasashapeofaflatcylinderorsectorsthereof.Thebodyhasanearwhitethroughtolightyellowcolourandasoft-textured(whenpressedbythumb),butnotcrumblytexture,ripenedfromthesurfacetothecenterofthecheese.Gasholesaregenerallyabsent,butfewopeningsandsplitsareacceptable.Arindistobedevelopedthatissoftandentirelycoveredwithwhitemouldbutmayhavered,brownishororangecolouredspots.Wholecheesemaybecutorformedintosectorspriortoorafterthemoulddevelopment.ForCamembertreadyforconsumption,theripeningproceduretodevelopflavourandbodycharacteristicsisnormallyfrom10daysat10–16°Cdependingontheextentofmaturityrequired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,providedthecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Camembertintendedforfurtherprocessingneednotexhibitthesameextentofripeningwhenjustifiedthroughtechnicaland/ortradeneeds.CarrédeCamembertisasoftsurfaceripenedcheesewithasquareshapeandwhichcomplywithallothercriteriaandrequirementsspecifiedforCamembert.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1RawmaterialsCows’milkorbuffaloes’milk,ortheirmixtures,andproductsobtainedfromthesemilks.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandculturesofotherharmlessmicro-organisms,includingGeotrichumcandidum,Brevibacteriumlinens,andyeast;–Rennetorothersafeandsuitablecoagulatingenzymes;–Sodiumchlorideandpotassiumchlorideasasaltsubstitute;–Potablewater;–Safeandsuitableenzymestoenhancetheripeningprocess;–Safeandsuitableprocessingaids;–Rice,cornandpotatofloursandstarches:NotwithstandingtheprovisionsintheGeneralStandardforCheese(CXS283-1978),thesesubstancescanbeusedinthesamefunctionasanti-cakingagentsfortreatmentofthesurfaceofcut,sliced,andshreddedproductsonly,providedtheyareaddedonlyinamountsfunctionallynecessaryasgovernedbyGoodManufacturingPractice,takingintoaccountanyuseoftheanti-cakingagentslistedinSection4.3.3CompositionMilkconstituent:MinimumMaximumReferencelevelcontentcontent(m/m)(m/m)(m/m)Milkfatindry30%Notrestricted45%to55%matter:Drymatter:Dependingonthefatindrymattercontent,accordingtothetablebelow.FatindrymattercontentCorrespondingminimumdrymatter(m/m):content(m/m):Equaltoorabove30%butless38%than40%:Equaltoorabove40%butless41%than45%:Equaltoorabove45%butless43%than55%:Equaltoorabove55%48% CXS276-19733CompositionalmodificationsbeyondtheminimaandmaximaspecifiedaboveformilkfatanddrymatterarenotconsideredtobeincompliancewithSection4.3.3oftheGeneralStandardfortheUseofDairyTerms(CXS206-1999).3.4EssentialsizesandshapesMaximumheight:Approx.5cm;Weight:Wholecheeseofflatcylinder(Camembert)orsquare(CarrédeCamembert):approx.80gto500g.3.5EssentialripeningprocedureRindformationandmaturation(proteolysis)fromthesurfacetothecentreispredominantlycausedbyPenicilliumcandidiumand/orPenicilliumcamembertiiandPenicilliumcaseicolum.4.FOODADDITIVESOnlythoseadditivesclassesindicatedasjustifiedinthetablebelowmaybeusedfortheproductcategoriesspecified.ColoursusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory01.6.2.1(Ripenedcheese,includesrind)andonlycertainacidityregulatorsinTable3areacceptableforuseinfoodsconformingtothisstandard.JustifieduseAdditivefunctionalclass:CheesemassSurface/rindtreatmentColours:X(a)–Bleachingagents:––Acids––Acidityregulators:X–Stabilizers:––Thickeners:––Emulsifiers:––Antioxidants:––Preservatives:––Foamingagents:––Anti–cakingagents:––(a)Onlytoobtainthecolourcharacteristics,asdescribedinSection2.XTheuseofadditivesbelongingtotheclassistechnologicallyjustified.–Theuseofadditivesbelongingtotheclassisnottechnologicallyjustified.5.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththemaximumlevelsforcontaminantsthatarespecifiedfortheproductintheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).ThemilkusedinthemanufactureoftheproductscoveredbythisStandardshallcomplywiththemaximumlevelsforcontaminantsandtoxinsspecifiedformilkbytheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995)andwiththemaximumresiduelimitsforveterinarydrugresiduesandpesticidesestablishedformilkbytheCAC.6.HYGIENEItisrecommendedthattheproductcoveredbytheprovisionsofthisStandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),theCodeofHygienicPracticeforMilkandMilkProducts(CXC57-2004)andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPractice.TheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGInadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985)andtheGeneralStandardfortheUseofDairyTerms(CXS206-1999),thefollowingspecificprovisionsapply:7.1NameofthefoodThenamesCamembertandCarrédeCamembertmaybeappliedinaccordancewithSection4.1oftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985),providedthattheproductisin CXS276-19734conformitywiththisStandard.Wherecustomaryinthecountryofretailsale,alternativespellingmaybeused.Theterm“Carréde”maybereplacedbyotherappropriateterm(s)relatedtoshapethataresuitableinthecountryofretailsale.TheuseofthenamesisanoptionthatmaybechosenonlyifthecheesecomplieswiththisStandard.Wherethenameisnotusedforacheesethatcomplieswiththisstandard,thenamingprovisionsoftheGeneralStandardforCheese(CXS283-1978)apply.ThedesignationofproductsinwhichthefatcontentisbeloworabovethereferencerangebutabovetheabsoluteminimumspecifiedinSection3.3ofthisStandardshallbeaccompaniedbyanappropriatequalificationdescribingthemodificationmadeorthefatcontent(expressedasfatindrymatteroraspercentagebymasswhicheverisacceptableinthecountryofretailsale),eitheraspartofthenameorinaprominentpositioninthesamefieldofvision.SuitablequalifiersaretheappropriatecharacterizingtermsspecifiedinSection7.3oftheGeneralStandardforCheese(CXS283-1978)oranutritionalclaiminaccordancewiththeGuidelinesforUseofNutritionandHealthClaims(CXG23-1997)1.Thedesignationmayalsobeusedforcut,sliced,shreddedorgratedproductsmadefromcheesewhichcheeseisinconformitywiththisStandard.7.2CountryoforiginThecountryoforigin(whichmeansthecountryofmanufacture,notthecountryinwhichthenameoriginated)shallbedeclared.Whentheproductundergoessubstantialtransformation2inasecondcountry,thecountryinwhichthetransformationisperformedshallbeconsideredtobethecountryoforiginforthepurposeoflabelling.7.3DeclarationofmilkfatcontentThemilkfatcontentshallbedeclaredinamannerfoundacceptableinthecountryofretailsale.either(i)asapercentagebymass,(ii)asapercentageoffatindrymatter,or(iii)ingramsperservingasquantifiedinthelabel,providedthatthenumberofservingsisstated.7.4LabellingofnonretailcontainersInformationspecifiedinSection7ofthisStandardandSections4.1to4.8oftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985)and,ifnecessary,storageinstructions,shallbegiveneitheronthecontainerorinaccompanyingdocuments,exceptthatthenameoftheproduct,lotidentification,andthenameofthemanufacturerorpackershallappearonthecontainer,andintheabsenceofsuchacontainer,ontheproductitself.However,lotidentificationandthenameandaddressmaybereplacedbyanidentificationmark,providedthatsuchmarkisclearlyidentifiablewiththeaccompanyingdocuments.8.METHODSOFSAMPLINGANDANALYSISForcheckingthecompliancewiththisStandard,themethodsofanalysisandsamplingcontainedintheRecommendedMethodsofAnalysisandSampling(CXS234-1999)relevanttotheprovisionsinthisStandard,shallbeused.1Forthepurposeofcomparativenutritionalclaims,theminimumfatcontentof45%fatindrymatterconstitutesthereference.2Forinstance,repackaging,cutting,slicing,shreddingandgratingisnotregardedassubstantialtransformation. CXS276-19735APPENDIX–ADDITIONALINFORMATIONTheadditionalinformationbelowdoesnotaffecttheprovisionsintheprecedingsectionswhicharethosethatareessentialtotheproductidentity,theuseofthenameofthefoodandthesafetyofthefood.1.Methodofmanufacture1.1Fermentationprocedure:Microbiologicallyderivedaciddevelopment.1.2Typeofcoagulation:Coagulationofthemilkproteinistypicallyobtainedthroughthecombinedactionofmicrobialacidificationandproteases(e.g.rennet)atanappropriatecoagulationtemperature.