Australia New Zealand Food Standards Code Standard 2.5.4 Cheese (Cth)
STANDARD 2.5.4
CHEESE
Purpose
This Standard defines cheese and sets compositional requirements for that product. The Standard also defines processed cheese.
Editorial note:
The Australian processing requirements for cheese are contained in Standard 4.2.4.
New Zealand has its own processing requirements for milk and milk products.
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) wholly or partially coagulating 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
(c) where the tall oil phytosterol ester is added at no less than 70 g / kg and no more than 90 g / kg.
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