New Zealand Gazette – 2000 – No. 170

Page 4692

✨ Food Standards



4692
NEW ZEALAND GAZETTE
No. 170

Standard 2.5.4

Cheese

Purpose

This Standard defines cheese and sets compositional requirements for that product. The Standard also defines processed cheese. Processing requirements for cheese are contained in Standard 1.6.2.

Table of Provisions

1 Interpretation
2 Composition of cheese
3 Processing of milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese
4 Processing of milk and milk products in New Zealand

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) coagulating wholly or partly milk, and/or materials obtained from milk, 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 and/or materials obtained from milk 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 Composition of cheese

Cheese may contain -

(a) water; and
(b) lactic acid producing microorganisms; and
(c) flavour producing microorganisms; and
(d) gelatin; and
(e) starch; and
(f) vinegar; and
(g) salt.



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2000, No 170


Gazette.govt.nz — PDF NZ Gazette 2000, No 170




✨ LLM interpretation of page content

🏥 Standard 2.5.4: Cheese (continued from previous page)

🏥 Health & Social Welfare
Food standards, Cheese, Composition, Processing requirements