TANZANIA BUREAU OF STANDARDS

Transcription

1 Draft Tanzania Standard Gouda Cheese - Specification TANZANIA BUREAU OF STANDARDS 0

2 0. Foreword 0.1 Gouda cheese is a ripened firm/semi-hard cheese. The body has a near white or ivory through to light yellow or yellow colour and a firm-textured texture when pressed by thumb. The shape is of a flattened cylinder with convex sides, a flat block, or a loaf. The cheese is manufactured and sold with a dry rind, which may be coated. Gouda of flat block or loaf shape is also sold without rind. The ripening procedure to develop flavour and body characteristics is normally from 3 weeks at C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties.gouda intended for further processing and Gouda of low weights (< 2.5 kg) need not exhibit the same degree of ripening when justified through technical and/or trade needs. 0.2 This Tanzania standard is prepared to guide the production of and to ensure the safety and quality of Gouda cheese produced and or traded in the country. It is equivalent to Formerly CODEX STAN C , Adopted 2001, Revision 2007, Amendment 2008, 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 4:2009 (See clause 2) 1.0 Scope This Tanzania standard specifies requirements, methods of test and sampling for Gouda cheese intended for direct consumption or for further processing. 2. References For the purpose of this standard the following references shall apply:- a) TZS 4: Rounding off numerical values b) TZS 109:1981- Food processing units code of hygiene c) TZS 112:1981 Milk Production, processing, transportation and distribution code of hygiene. d) TZS 118: Microbiology of food and animal feeding stuffs Horizontal method for enumeration of micro organisms Colony count technique at 30ºC e) TZS 119:2010 Microbiology General guidance for the enumeration of coliforms Most Probable Number technique (MPN). f) TZS 124: Milk and milk products sampling for microbiological examination. g) TZS 131: Microbiology - General guidance for enumeration of yeast and moulds Colony count technique at 25ºC. h) TZS 450: Cheese methods of sampling and test. i) TZS 538:1999 Packaging and labeling of foods j) TZS 852(Part 2):2005- Microbiology of food and animal feeding stuffs Horizontal method for detection and enumeration of listeria monocytogenes - Enumeration method (Identical to ISO ) k) TZS 1292:2010 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method) l) TZS 1291:2010 Cheese and processed cheese products -- Determination of total solid content m) TZS 1290:2010 Cheese and processed cheese products -- Determination of chloride content by Polari metric titration method n) TZS 731:2007 / ISO 7251:2005 Microbiology of food and feeding stuffs Horizontal method for detection and enumeration of presumptive Escherichia Coli Most Probable Number Technique 1

3 3. Essential composition and quality factors 3.1 Raw materials Pasteurized cows milk or buffaloes milk, or their mixtures, and products obtained from these milks. 3.2 Permitted ingredients i. Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless micro-organisms; ii. Rennet or other safe and suitable coagulating enzymes; iii. Sodium chloride; and potassium chloride as a salt substitute; iv. Potable water; v. Safe and suitable enzymes to enhance the ripening process; vi. vii. Safe and suitable processing aids; Rice, corn and potato flours and starches: Notwithstanding the provisions in the General Standard for Cheese (TZS 449 see clause 2), these substances can be used in the same function as anti-caking agents for treatment of the surface of cut, sliced, and shredded products only, provided they are added only in amounts functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the anti-caking agents listed in clause Composition Composition of Gouda cheese shall be as detailed in Table 1 below. Gouda with between 40 and 48% Fat in dry Matter and with a weight of less than 2.5 kg can be sold with a dry matter content of min. 50%, provided that the name is qualified by the term baby. Compositional modifications beyond the minimal and maximal specified above for milkfat and dry matters are not considered to be in compliance with section of the Codex General Standard for the Use of Dairy Terms (CODEX STAN ). Table 1: Compositional requirements Components Limits Test methods(see clause 2) milk fat in dry matter,% m/m TZS 1291 Salt content,m/m TZS 1290 Dry matter,% m/m TZS Food additives Only those additives classes indicated as justified in Table 2 may be used for the product categories specified. Within each additive class, and where permitted according to the Table 2, only those food additives listed in Table 3 may be used and only within the functions and limits specified. Table 2: Additive classes Additive functional class Cheese mass Colours X 1 Bleaching agents Acids - - Acidity regulators X - Stabilizers - - Thickeners - - Emulsifiers - - Antioxidants - - Preservatives X X Foaming agents Justified use Surface/rind treatment 2

4 Anti caking agents X 2 1 Only to obtain the colour characteristics, as described in Section 2. 2 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 3: 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(blakesleatrispora) 35 mg/kg 160e beta-apo-8 -Carotenal Singly or in combination 160f beta-apo-8 -Carotenoic acid, methyl or ethyl ester 160a(ii) beta-carotenes, vegetable 600 mg/kg 160b(ii) Annatto extracts norbixin-based 25 mg/kg 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 * 251 Sodium nitrate 37 mg/kg 252 Potassium nitrate Singly or in combination(expressed as nitrate ion) 280 Propionic acid 281 Sodium propionate mg/kg - Surface Treatment only * 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 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 Silicates calculated as silicon dioxide 554 Sodium aluminosilicate 556 Calcium aluminium silicate 559 Aluminium silicate * For the definition of cheese surface and rind see Appendix to TZS 449 (see clause 2) 5. Contaminants The products covered by this Standard shall comply with the maximum limits for contaminants and Toxins in Foods and the maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission. 3

5 6. Hygiene 6.1 The product shall be prepared under strict hygienic conditions according to TZS 109 and TZS 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 limits Microorganisms Limit Methods of test(see clause 2) Coliform, MPN/g Shall be absent TZS 119 Yeast and mould, cfu/g < 10 2 TZS 131 Listeria monocytogenes / 25g Shall be absent TZS 852(Part 1 and 2) Salmonella spp /25 g Shall be absent TZS 122 Staphylococcus aureus, cfu/g < 10 2 TZS 125 E. coli, MPN/g Shall be absent TZS Sampling Sampling of the product covered under this standard shall be done according to TZS 124 and TZS 450 (see clause 2). 8.0 Packing, marking and labeling 8.1 Packing Gouda cheese shall be packed in suitable and hygienic food grade container which protects the quality and safety of the product. The packaging shall not impart any toxic substance or undesirable smell or taste to the product. 8.2 Marking and labeling In addition to the provisions of the TZS Packaging and labeling of foods, the following specific provisions apply: a) Name of the food The name Gouda may be applied in accordance with clause 5.1 of the TZS 538 Packaging and labeling of foods, provided that the product is in conformity with this Standard. The use of the name is an option that may be chosen only if the cheese complies with this standard. Where the name is not used for a cheese that complies with this standard, the naming provisions of the General Standard for Cheese (TZS 449 see clause 2) apply. The designation of products in which the fat content is below or above the reference range but above the absolute minimum specified in clause 3.3 of this Standard shall be accompanied by an appropriate qualification describing the modification made or the fat content either as part of the name or in a prominent position in the same field of vision. Suitable qualifiers are the appropriate characterizing terms specified in clause 7.3 of the General Standard for Cheese (TZS 449 see clause 2). b) Country of origin 4

6 The country of origin which means the country of manufacture shall be declared. When the product undergoes substantial transformation (see note 1) in second country, the country in which the transformation is performed shall be considered to be the country of origin for the purpose of labeling. Note 1: For instance, repackaging, cutting, slicing, shredding and grating are not regarded as substantial transformation. c) Declaration of milk fat content The milk fat content shall be declared in either (i) as percentage by mass (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label, provided that the number of servings is stated. d) Date marking Date of manufacture and expire shall be clearly shown on the label. e) Storage instructions f) Name, physical and postal address of the manufacturer or packer shall be clearly shown on the container. g) Batch or code number. h) Net weight i) Brand name of the product The containers may also be marked with the TBS Standards Mark of Quality 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