Codex Alimentarius - Milk And Milk Products Second Edition

MILK P OWDERS AND C RE AM P OWDER (CODE X STAN 207-1999)8. METHODS OF SAMPLING AND ANALYSISSee CODEX STAN 234-1999.APPENDIX – ADDITIONAL INFORMATIONThe additional information below does not affect the provisions in the precedingsections which are those that are essential to the product identity, the use of the nameof the food and the safety of the food.Additional quality factorsWhole milkpowderTitratable aciditymax 18.0PartiallySkimmed milkskimmed milkpowderpowdermax 18.0max 18.0(ml-0.1 N NaOH/10 g-solids-not-fat)Scorched particlesSolubility index (ml)MethodSee CODEX STAN234-1999See CODEX STAN234-1999max Disc Bmax Disc Bmax Disc BSee CODEX STAN234-1999max 1.0max 1.0max 1.0See CODEX STAN234-19995BOOK.indb 524/10/2011 12.14.21

MILK AND MILK PRODUC TS (2nd Edition)CODEX STANDARD FOR FERMENTED MILKSCODEX STAN 243-20031. SCOPEThis standard applies to fermented milks, that is Fermented Milk including, HeatTreated Fermented Milks, Concentrated Fermented Milks and composite milk productsbased on these products, for direct consumption or further processing in conformitywith the definitions in Section 2 of this Standard.2. DESCRIPTION2.1 Fermented Milk is a milk product obtained by fermentation of milk, which milkmay have been manufactured from products obtained from milk with or withoutcompositional modification as limited by the provision in Section 3.3, by the action ofsuitable microorganisms and resulting in reduction of pH with or without coagulation(iso-electric precipitation). These starter microorganisms shall be viable, active andabundant in the product to the date of minimum durability. If the product is heattreated after fermentation the requirement for viable microorganisms does not apply.Certain Fermented Milks are characterized by specific starter culture(s) used forfermentation as follows:Yoghurt:Symbiotic cultures of Streptococcus thermophilus and Lactobacillusdelbrueckii subsp. bulgaricus.Alternate Culture Yoghurt:Cultures of Streptococcus thermophilus and any Lactobacillus species.Acidophilus Milk:Lactobacillus acidophilus.Kefir:Starter culture prepared from kefir grains, Lactobacillus kefiri,species of the genera Leuconostoc, Lactococcus and Acetobactergrowing in a strong specific relationship.Kefir grains constitute both lactose fermenting yeasts(Kluyveromyces marxianus) and non-lactose-fermenting yeasts(Saccharomyces unisporus, Saccharomyces cerevisiae andSaccharomyces exiguus).Kumys:Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromycesmarxianus.Other microorganisms than those constituting the specific starter culture(s) specifiedabove may be added.2.2 Concentrated Fermented Milk is a Fermented Milk the protein of which has beenincreased prior to or after fermentation to minimum 5.6%. Concentrated FermentedMilks includes traditional products such as Stragisto (strained yoghurt), Labneh, Ymerand Ylette.62.3 Flavoured Fermented Milks are composite milk products, as defined in Section 2.3 ofthe General Standard for the Use of Dairy Terms (CODEX STAN 206-1999) which containa maximum of 50% (m/m) of non-dairy ingredients (such as nutritive and non nutritiveAdopted in 2003. Revision 2008, 2010.BOOK.indb 624/10/2011 12.14.22

FERMENTED MILKS (CODE X STAN 24 3 -20 03)sweeteners, fruits and vegetables as well as juices, purees, pulps, preparations andpreserves derived therefrom, cereals, honey, chocolate, nuts, coffee, spices and otherharmless natural flavouring foods) and/or flavours. The non-dairy ingredients can bemixed in prior to/or after fermentation.2.4 Drinks based on Fermented Milk are composite milk products, as defined in Section 2.3of the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), obtained bymixing Fermented Milk as described in Section 2.1 with potable water with or without theaddition of other ingredients such as whey, other non-dairy ingredients, and flavourings.Drinks Based on Fermented Milk contain a minimum of 40% (m/m) fermented milk.Other microorganisms than those constituting the specific starter cultures may be added.3. ESSENTIAL COMPOSITION AND QUALITY FACTORS3.1 Raw materials– Milk and/or products obtained from milk.– Potable water for the use in reconstitution or recombination.3.2 Permitted ingredients– Starter cultures of harmless microorganisms including those specified in Section 2;– Other suitable and harmless microorganisms (in products covered by Section 2.4);– Sodium chloride;– Non-dairy ingredients as listed in Section 2.3 (Flavoured Fermented Milks);– Potable water (in products covered by Section 2.4);– Milk and milk products (in products covered by Section 2.4);– Gelatine and starch in: fermented milks heat-treated after fermentation; flavoured fermented milk; drinks based on fermented milk; and plain fermented milks if permitted by national legislation in the country of saleto the final consumer;provided they are added only in amounts functionally necessary as governedby Good Manufacturing Practice, taking into account any use of the stabilizers/thickeners listed in section 4. These substances may be added either before or afteradding the non-dairy ingredients.3.3 CompositionFermentedMilkMilk protein(a) (% m/m)Milk fat (% m/m)Titrable acidity,expressed as %lactic acid (% m/m)Ethanol (% vol./w)Yoghurt, AlternateCulture Yoghurt andAcidophilus milkKefirKumysmin. 2.7%min. 2.7%min. 2.7%less than 10%less than 15%less than 10%less than 10%min. 0.3%min. 0.6%min. 0.6%min. 0.7%min. 0.5%7BOOK.indb 724/10/2011 12.14.22

MILK AND MILK PRODUC TS (2nd Edition)FermentedMilkYoghurt, AlternateCulture Yoghurt andAcidophilus milkKefirKumysSum of microorganismsconstituting the starterculture defined insection 2.1 (cfu/g, intotal)min. 107min. 107min. 107min. 107Labelledmicroorganisms(b)(cfu/g, total)min. 106min. 106min. 104min. 104Yeasts (cfu/g)(a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.(b) Applies where a content claim is made in the labelling that refers to the presence of a specificmicroorganism (other than those specified in section 2.1 for the product concerned) that has been addedas a supplement to the specific starter culture.In Flavoured Fermented Milks and Drinks based on Fermented Milk the above criteriaapply to the fermented milk part. The microbiological criteria (based on the proportionof fermented milk product) are valid up to the date of minimum durability. Thisrequirement does not apply to products heat-treated after fermentation.Compliance with the microbiological criteria specified above is to be verified throughanalytical testing of the product through to “the date of minimum durability” afterthe product has been stored under the storage conditions specified in the labeling.3.4 Essential manufacturing characteristicsWhey removal after fermentation is not permitted in the manufacture of fermentedmilks, except for Concentrated Fermented Milk (Section 2.2).4. FOOD ADDITIVESOnly those additives classes indicated in the table below may be used for the productcategories specified. Within each additive class, and where permitted according to thetable, only those individual additives listed may be used and only within the limits specified.In accordance with Section 4.1 of the Preamble to the General Standard for FoodAdditives (CODEX STAN 192-1995), additional additives may be present in the flavouredfermented milks and drinks based on fermented milk as a result of carry-over fromnon-dairy ingredients.Fermented Milks and Drinksbased on Fermented MilkAdditive classAcidity regulatorsCarbonating agentsColoursPlainFlavouredFermented Milks Heat Treated AfterFermentation and Drinks based onFermented Milk Heat Treated AfterFermentationPlainFlavoured XXXX(b)X(b)X(b)X(b) X X8BOOK.indb 824/10/2011 12.14.22

FERMENTED MILKS (CODE X STAN 24 3 -20 03)Fermented Milks and Drinksbased on Fermented MilkAdditive classPlainFlavouredFermented Milks Heat Treated AfterFermentation and Drinks based onFermented Milk Heat Treated AfterFermentationPlainFlavouredEmulsifiers X XFlavour enhancers X XPackaging gases XXXPreservatives XX(a)XXXSweeteners X XThickenersX(a)XXXStabilizers(a) Use is restricted to reconstitution and recombination and if permitted by national legislationin the country of sale to the final consumer.(b) Use of carbonating agents is technologically justified in Drinks based on Fermented Milk only.X The use of additives belonging to the class is technologically justified. In the case of flavoured productsthe additives are technologically justified in the dairy portion. The use of additives belonging to the class is not technologically justifiedAcidity regulators, colours, emulsifiers, packaging gases and preservatives listed in Table3 of the General Standard for Food Additives (CODEX STAN 192-1995) are acceptablefor use in fermented milk products categories as specified in the table above.INS No.Name of additiveAcidity regulators334Tartaric acid L( )335(i)Monosodium tartrate335(ii)Sodium L( )-tartrate336(i)Monopotassium tartrate336(ii)Dipotassium tartrate337Potassium sodium L( )-tartrate355Adipic acid356Sodium adipate357Potassium adipate359Ammonium adipateCarbonating agents290Carbon indb 9CurcuminRiboflavin, syntheticRiboflavin 5’-phosphate, sodiumTartrazineQuinoline yellowSunset yellow FCFCarminesMaximum level2 000 mg/kg as tartaric acid1 500 mg/kg as adipic acidGMP100 mg/kg300 mg/kg300 mg/kg150 mg/kg300 mg/kg150 mg/kg924/10/2011 12.14.22

MILK AND MILK PRODUC TS (2nd Edition)INS No.Name of additiveMaximum level122124129132133141(i)Azorubine (Carmoisine)Ponceau 4R (Cochineal red A)Allura red ACIndigotineBrilliant blue FCFChlorophylls, copper complexesChlorophyllins, copper complexes,sodium and potassium saltsFast green FCFCaramel II – sulfite caramelCaramel III – ammonia caramelCaramel IV – sulfite ammonia caramelBrilliant black (Black PN)Brown HTCarotene, beta-, syntheticCarotenal, beta-apo-8’Carotenoic acid, methyl or ethyl ester,beta-apo-8’Carotenes, beta-, Blakeslea trisporaCarotenes, beta-, vegetableAnnatto extracts, bixin-basedAnnatto extracts, norbixin-basedLycopenesLutein from Tagetes erectaZeaxanthin, syntheticGrape skin extractIron oxide, blackIron oxide, redIron oxide, yellow150 mg/kg150 mg/kg300 mg/kg100 mg/kg150 hylene (20) sorbitan monolaurate433Polyoxyethylene (20) sorbitan monooleatePolyoxyethylene (20) sorbitan434monopalmitate435Polyoxyethylene (20) sorbitan monostearate436Polyoxyethylene (20) sorbitan tristearateDiacetyltartaric and fatty acid esters of472eglycerol473Sucrose esters of fatty acids474Sucroglycerides475Polyglycerol esters of fatty acids477Propylene glycol esters of fatty acids481(i)Sodium stearoyl lactylate482(i)Calcium stearoyl lactylate500 mg/kg100 mg/kg150 mg/kg2 000 mg/kg2 000 mg/kg150 mg/kg150 mg/kg100 mg/kg600 mg/kg20 mg/kg as bixin20 mg/kg as norbixin30 mg/kg as pure lycopene150 mg/kg150 mg/kg100 mg/kg100 mg/kg3 000 mg/kg10 000 mg/kg5 000 mg/kg5 000 mg/kg2 000 mg/kg5 000 mg/kg10 000 mg/kg10 000 mg/kg10BOOK.indb 1024/10/2011 12.14.22

FERMENTED MILKS (CODE X STAN 24 3 -20 03)INS No.Name of additive491492493494495900aSorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitatePolydimethylsiloxaneFlavour enhancers580Magnesium gluconate620Glutamic acid, (L )621Monosodium L-glutamate622Monopotassium L-glutamate623Calcium di-L-glutamate624Monoammonium L-glutamate625Magnesium di-L-glutamate626Guanylic acid, 5’627Disodium 5’-guanylate628Dipotassium 5’-guanylate629Calcium 5’-guanylate630Inosinic acid, 5’631Disodium 5’-inosinate632Dipotassium 5’-inosinate633Calcium 5’-inosinate634Calcium 5’-ribonucleotides635Disodium 5’-ribonucleotides636Maltol637Ethyl maltolMaximum level5 000 mg/kg50 GMPGMPGMPGMPPreservatives200Sorbic acid201Sodium sorbate202Potassium sorbate203Calcium sorbate210Benzoic acid211Sodium benzoate212Potassium benzoate213Calcium benzoate234Nisin500 mg/kgStabilizers and Thickeners170(i)Calcium carbonate331(iii)Trisodium citrateGMPGMP1 000 mg/kg as sorbic acid300 mg/kg as benzoic acid11BOOK.indb 1124/10/2011 12.14.23

MILK AND MILK PRODUC TS (2nd Edition)12BOOK.indb 12INS No.Name of hosphoric acidSodium dihydrogen phosphateDisodium hydrogen phosphateTrisodium phosphatePotassium dihydrogen phosphateDipotassium hydrogen phosphateTripotassium phosphateMonocalcium dihydrogen phosphateCalcium hydrogen phosphateTricalcium orthophosphateAmmonium dihydrogen phosphateDiammonium hydrogen phosphateMonomagnesium phosphateMagnesium hydrogen phosphateTrimagnesium phosphateDisodium diphosphateTrisodium diphosphateTetrasodium diphosphateTetrapotassium diphosphateDicalcium diphosphateCalcium dihydrogen diphosphatePentasodium triphosphatePentapotassium triphosphateSodium polyphosphatePotassium polyphosphateSodium calcium polyphosphateCalcium polyphosphateAmmonium polyphosphateBone phosphateAlginic acidSodium alginatePotassium alginateAmmonium alginateCalcium alginatePropylene glycol alginateAgarCarrageenanProcessed euchema seaweed (PES)Carob bean gumGuar gumTragacanth gumGum Arabic (Acacia gum)Xanthan gumKaraya gumTara gumMaximum level1 000 mg/kg, singly or incombination, as MPGMPGMP24/10/2011 12.14.23

FERMENTED MILKS (CODE X STAN 24 3 -20 03)INS No.Name of additiveMaximum level418425440459460(i)460(ii)461463464465Gellan gumKonjac flourPectinsCyclodextrin, -betaMicrocrystalline cellulose (Cellulose gel)Powdered celluloseMethyl celluloseHydroxypropyl celluloseHydroxypropyl methyl celluloseMethyl ethyl celluloseSodium carboxymethyl cellulose(Cellulose gum)Ethyl hydroxyethyl celluloseCross-linked sodium carboxymethylcellulose (Cross-linked cellulose gum)Sodium carboxymethyl cellulose,enzymatically hydrolyzed (Cellulosegum, enzymatically hydrolyzed)Salts of myristic, palmitic and stearic acidswith ammonia, calcium, potassium andsodiumSalts of oleic acid with calcium,potassium and sodiumMono- and di- glycerides of fatty acidsAcetic and fatty acid esters of glycerolLactic and fatty acid esters of glycerolCitric and fatty acid esters of glycerolPotassium chlorideCalcium chlorideMagnesium chloridePolydextroseDextrins, roasted starchAcid treated starchAlkaline treated starchBleached starchOxidized starchStarches, enzyme treatedMono starch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateStarch acetateAcetylated distarch adipateHydroxypropyl starchHydroxypropyl distarch phosphateStarch sodium octenyl succinateAcetylated oxidized starchGMPGMPGMP5 1410141214131414142014221440144214501451BOOK.indb 2011 12.14.23

MILK AND MILK PRODUC TS (2nd Edition)INS No.Name of ame potassium951Aspartame952Cyclamates953Isomalt (Hydrogenated isomaltulose)954Saccharin955Sucralose um level(a)962Aspartame-acesulfame salt964965966967968Polyglycitol syrupMaltitolsLactitolXylitolErythritolGMPGMP350 mg/kg1 000 mg/kg250 mg/kgGMP100 mg/kg400 mg/kg100 mg/kg100 mg/kg350 mg/kg on an acesulfamepotassium equivalent basisGMPGMPGMPGMPGMP(a) The use of sweeteners is limited to milk-and milk derivative-based products energy reducedor with no added sugar.5. CONTAMINANTSThe products covered by this Standard shall comply with the Maximum Levelsfor contaminants that are specified for the product in the General Standard forContaminants and Toxins in Foods and Feeds (CODEX STAN 193-1995).The milk used in the manufacture of the products covered by this Standard shallcomply with the Maximum Levels for contaminants and toxins specified for milk by theGeneral Standard for Contaminants and Toxins in Foods and Feeds (CODEX STAN 1931995) and with the maximum residue limits for veterinary drug residues and pesticidesestablished for milk by the CAC.6. HYGIENEIt is recommended that the products covered by the provisions of this standard beprepared and handled in accordance with the appropriate sections of the GeneralPrinciples of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice forMilk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such asCodes of Hygienic Practice and Codes of Practice. The products should comply withany microbiological criteria established in accordance with the Principles for theEstablishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).14BOOK.indb 1424/10/2011 12.14.23

FERMENTED MILKS (CODE X STAN 24 3 -20 03)7. LABELLINGIn addition to the provisions of the General Standard for the Labelling of PrepackagedFoods (CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms(CODEX STAN 206-1999), the following specific provisions apply:7.1 Name of the food7.1.1 The name of the products covered by sections 2.1, 2.2 and 2.3, shall be fermented milkor concentrated fermented milk as appropriate.However, these names may be replaced by the designations Yoghurt, Acidophilus Milk,Kefir, Kumys, Stragisto, Labneh, Ymer and Ylette, provided that the product complieswith the specific provisions of this Standard. Yoghurt may be spelled as appropriate inthe country of retail sale.“Alternate culture yoghurt”, as defined in Section 2, shall be named through the use ofan appropriate qualifier in conjunction with the word “yoghurt”. The chosen qualifiershall describe, in a way that is accurate and not misleading to the consumer, the natureof the change imparted to the yoghurt through the selection of the specific Lactobacilliin the culture for manufacturing the product. Such change may include a markeddifference in the fermentation organisms, metabolites and/or sensory properties of theproduct when compared to the product designated solely as “yoghurt”. Examples ofqualifiers which describe differences in sensory proper

– Milk permeate Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafi ltration; and – Lactose1. 3.2 Composition Cream powder Minimum milkfat 42% m/m Maximum water(a) 5% m/m Minimum milk p