TANZANIA BUREAU OF STANDARDS

Transcription

1 TBS/AFDC14 (4837) P3 DRAFT TANZANIA STANDARD Provolone cheese Specification TANZANIA BUREAU OF STANDARDS

2 PROVOLONE CHEESE SPECIFICATION TBS/AFDC14 (4837) P3 0. FOREWORD Provolone cheese is a ripened firm/semi-hard cheese made by pasta filata processing which consists of heating curd of a suitable ph value, kneading and stretching until the curd is smooth and free from lumps. Still warm, the curd is cut and moulded, then firmed by cooling in chilled water or brine. Other processing techniques, which give products with the same physical, chemical and organoleptic characteristics, are allowed. This Tanzania standard is prepared to guide the production of and to ensure the safety and quality of provolone cheese produced and or traded in the country. In the preparation of this Tanzania standard assistance was drawn from Codex Standard For Provolone cheese. In reporting the result of a test or analysis made in accordance with this standard, if the final value observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4 (See clause 2). 1.0 SCOPE This Tanzania standard specifies requirements, methods of test and sampling for Provolone cheese intended for human consumption. 2.0 REFERENCES For the purpose of this Tanzania Standard, the following references shall apply. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies: TZS 4 Rounding off numerical values TZS 109 Food processing units code of hygiene TZS 112 Milk Production, processing, transportation and distribution code of hygiene TZS 119 Microbiology General guidance for the enumeration of coliforms Most Probable Number technique (MPN). TZS 122 Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. TZS Milk and milk products sampling for microbiological examination. TZS 125 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-parker agar medium Amendment 1: Inclusion of precision data. TZS 131 Microbiology - General guidance for enumeration of yeast and moulds Colony count technique at 25 ºC. TZS 450 Cheese methods of sampling and test. TZS 538 Labelling of pre-packaged foods General requirements TZS 731 Microbiology of food and feeding stuffs Horizontal method for detection and enumeration of presumptive Escherichia coli Most Probable Number Technique TZS 852(Part 2) Microbiology of food and animal feeding stuffs Horizontal method for detection and enumeration of Listeria monocytogenes - Enumeration method (Identical to ISO ) TZS 1292 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) 1

3 3.0 TERMS AND DEFINITIONS For the purpose of this standard, the following terms and definitions shall apply: 3.1 provolone cheese a ripened firm/semi-hard pasta filata cheese obtained by coagulating milk with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. 3.2 pasta filata a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. 3.3 ripened cheese a cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. 3.4 cheese surface the outside layer of the cheese or parts of the cheese, even in the sliced, shredded or grated form, which includes the outside of the whole cheese, disregarding whether a rind has been formed or not. 3.5 rind a semi-closed layer with a lower moisture content developed outside of the cheese during ripening of the moulded cheese curd in natural creation or environments in which the air humidity and, possibly, air composition are controlled. 4.0 REQUIREMENTS 4.1 General requirements Raw materials Cows milk or buffaloes milk, or their mixtures, and products obtained from these milks Permitted ingredients - Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless micro-organisms; - Rennet or other safe and suitable coagulating enzymes; - Sodium chloride and Potassium chloride as a salt substitute; - Potable water; - Safe and suitable enzymes to enhance the ripening process; - Safe and suitable processing aids as per Codex General standard for Food Additives Essential manufacturing characteristics The principal starter culture microorganisms shall be Lactobacillus helveticus, Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei Food additives Only those additives classes indicated as justified in the Table 1 below may be used for the product categories specified. Within each additive class, and where permitted according to Table 2, only those food additives listed below may be used and only within the functions and limits specified. Table 1: Additive classes Additive functional class Cheese mass Justified use Surface/rind treatment Colours: x 1 - Bleaching agents: - - 2

4 Acids: - - Acidity regulators: x - Stabilizers: - - Thickeners: - - Emulsifiers: - - Antioxidants: - - Preservatives: x x Foaming agents: - - Anti caking agents: - x 2 1 Only to obtain the colour characteristics, as described in sub clause For the surface of sliced, cut, shredded or grated cheese, only. X =The use of additives belonging to the class is technologically justified. =The use of additives belonging to the class is not technologically justified. Table 2: List of permitted food additives and levels of use INS no. Name of additive Maximum level Colours 160a(i) beta-carotene (synthetic) 160a(iii) beta-carotene (Blakeslea trispora) 160e beta-apo-8 -Carotenal 160f beta-apo-8 -Carotenoic acid, methyl or ethyl ester 160a(ii) beta-carotenes, vegetable 600 mg/kg 3 35 mg/kg Singly or in combination 160b(ii) Annatto extracts norbixinbased 25 mg/kg 171 Titanium dioxide Limited by GMP Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 12.5 mg/kg mg/kg based on sorbic acid. Surface Treatment only 235 Pimaricin (Natamycin) 2 mg/dm2 Not present at a depth of 5 mm. Surface Treatment only 239 Hexamethylene tetramine 25 mg/kg Expressed as formaldehyde 251 Sodium nitrate 37 mg/kg 252 Potassium nitrate 280 Propionic acid 281 Sodium propionate 282 Potassium propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium carbonate Limited by GMP 575 Glucono delta-lactone Limited by GMP Anticaking agents 460(i) Microcrystalline cellulose Limited by GMP Singly or in combination(expressed as nitrate ion) mg/kg, Surface Treatment only*

5 460(ii) Powdered cellulose Limited by GMP 551 Silicon dioxide, amorphous 552 Calcium silicate 553(i) Magnesium silicate mg/kg 553(iii) Talc Singly or in combination 554 Sodium aluminosilicate Silicates calculated as silicon dioxide 556 Calcium aluminium silicate 559 Aluminium silicate Note: If there will be changes in the codex standards regarding the use of food additives in Provolone Cheese the new codex guidelines will prevail Provolone cheese shall; - have a near white or ivory through to light yellow or yellow colour. - have a fibrous texture with long stranded parallel-orientated protein fibres with or without a rind, which may be coated. - be suitable for cutting and, when aged, for grating as well. - Have no gas holes but few openings and splits are acceptable. - be cylindrical or pear-shaped, but other shapes are possible. 4.2 Specific requirements The Provolone cheese shall comply with the requirements specified in Table 3. Table 3: Compositional requirements Components Requirement Test Methods (See clause 2) Milk fat in dry matter, % m/m, min. 45 TZS 1292 Dry matter, % m/m, min. 51 TZS CONTAMINANTS The products covered by this Standard shall comply with the maximum limits for contaminants and Toxins in Food and Feed as established in Codex Stan 193 and the maximum residue limits for pesticides and veterinary drugs established by the Codex committees for pesticides residues and veterinary drug residues for this commodity. 6.0 HYGIENE 6.1 The product shall be prepared under strict hygienic conditions according to TZS 109 and 112 (See clause 2). 6.2 The product on testing shall not contain microbiological count more than the level given in Table 4. Table 4: Microbiological requirements Microorganisms Requirements Methods of test (see clause 2) Coliform, MPN/g absent TZS 119 Yeast and mould, cfu/g <10 2 TZS 131 Listeria monocytogenes,cfu/g absent TZS 852 (part 2) Salmonella spp, cfu/ g absent TZS 122 Staphylococcus aureus, cfu/g <10 2 TZS 125 4

6 Escherichia coli, MPN/g absent TZS SAMPLING AND TEST 7.1 Sampling of the product shall be done according to TZS 124 and TZS 450 (See clause 2). 7.2 Testing of this product shall be done according to test methods prescribed in Table 3 and PACKAGING, MARKING AND LABELLING 8.1 Packaging The Provolone cheese shall be packed in suitable and hygienic food grade container that protects the safety and quality of the product. The packaging shall not impart any toxic substance or undesirable smell or taste to the product. 8.2 Marking and labelling In addition to marking and labelling requirements prescribed in TZS 538, Provolone cheese containers shall be also legibly and indelibly marked with the following: a) Name of the product b) Country of origin c) Name, physical and postal address of the manufacturer or packer d) Declaration of milk fat content. The milk fat content shall be declared in either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label, if the number of servings is stated. e) Date of manufacture shall be clearly shown on the container f) Expiry date shall be clearly shown on the container. g) Net weight content h) Batch or code number i) Brand or trade name of the product if any. j) Storage instructions (keep under refrigeration, do not freeze) k) The language on the label shall be Kiswahili or Kiswahili and English. A second language may be used depending on the designated market. 8.3 The container may also be marked with TBS Certification Mark. NOTE The TBS Standards Mark of Quality may be used by the manufacturers only under licence from TBS. Particulars of conditions under which the licences are granted may be obtained from TBS. 5