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.
Overview
The Food Standards Australia New Zealand Act 1991 was enacted to ensure food safety and consumer protection across Australia and New Zealand by setting food standards. The legislation was introduced to address the need for consistent and clear standards in the food industry to safeguard public health. This legislative instrument, F2008B00644, pertains to the Food Standards Code and specifically addresses Standard 2.5.4 concerning cheese and processed cheese. The objective of this standard is to clearly define what constitutes cheese and processed cheese and to set compositional requirements that must be met. This ensures that consumers receive products that meet specified criteria, thereby maintaining the integrity and safety of these dairy products. The Food Standards Code is overseen by Food Standards Australia New Zealand, which operates under the authority of the Australian and New Zealand governments to implement and enforce these standards.
Scope and Application
The Standard 2.5.4 Cheese applies to any entity or person involved in the production, processing, or sale of cheese within Australia. This encompasses food manufacturers, processors, and distributors who must comply with the compositional requirements outlined in the Standard for their products to be classified as cheese or processed cheese. The Standard sets out specific definitions and compositional criteria, ensuring that the products marketed as cheese meet certain standards related to the ingredients and manufacturing processes involved. Geographically, the Standard applies across the Commonwealth of Australia, ensuring consistency in the standards of cheese products nationwide. There are no specific exclusions mentioned within the Standard itself, but it is worth noting that the Standard does not cover processing requirements, which are detailed in Standard 4.2.4. The Standard may be further extended or modified through subordinate instruments to adapt to changes in food technology or industry practices.
Key Provisions
The primary sections of the legislation detail the definition of cheese and processed cheese, as well as the permissible additions during production. Section 1 provides a comprehensive definition of cheese, specifying that it can be a ripened or unripened solid or semi-solid milk product obtained through the coagulation of milk or milk materials using rennet or other coagulating agents, or by employing processing techniques that yield a similar product. Similarly, processed cheese is defined in Section 1 as a product manufactured from cheese and milk products, melted and combined with or without emulsifying salts to form a homogeneous mass. Section 2 outlines the substances that can be added to cheese during production, including water, lactic acid producing microorganisms, flavour producing microorganisms, gelatine, starch, vinegar, and salt. Section 3 further specifies the conditions under which tall oil phytosterol esters can be added to cheese and processed cheese, stipulating that the product must contain no more than 12 grams of total fat per 100 grams and that the esters must be added at a rate of between 70 grams and 90 grams per kilogram.
The Act imposes several obligations on parties involved in the production of cheese and processed cheese. Manufacturers must adhere to the compositional requirements outlined in the Standard, ensuring that the products meet the specified definitions and allowable additions. This includes verifying that any added ingredients, such as tall oil phytosterol esters, are within the permitted quantities and conditions. Producers must also ensure that their products do not contain prohibited substances or exceed the allowed levels of permitted substances. Compliance with these requirements is essential to maintain the integrity and safety of the products.
Breaches of the compositional standards and permitted additions outlined in the legislation can result in significant consequences. The legislation does not explicitly detail offences, penalties, or consequences for non-compliance in the provided text; however, such breaches could potentially lead to legal action under broader food safety and quality regulations. Violators may face penalties including fines, product recalls, and potential criminal charges if the breach results in harm to consumers. The specific penalties would depend on the severity of the breach and applicable laws governing food standards and safety in Australia.