Camembert 干酪.pdfVIP

CODEX STAN C-33 Page 1 of 3 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR CAMEMBERT CODEX STAN C-33-1973 1 DESIGNATION OF CHEESE Camembert 2 DEPOSITING COUNTRIES 2.1 DEPOSITING COUNTRIES : France, Federal Republic of Germany 2.2 COUNTRY OF ORIGIN: France 3 RAW MATERIALS 3.1 KIND OF MILK: cows milk. 3.2 AUTHORIZED ADDITIONS - cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens - rennet or other suitable coagulating enzymes - sodium chloride - calcium chloride, max. 200 mg/kg of the milk used - annatto1 and beta-carotene, max. 600 mg/kg of cheese singly or in combination - water 4 PRINCIPAL CHARACTERISTICS OF THE CHEESE READY FOR CONSUMPTION 4.1 TYPE 4.1.1 CONSISTENCY: soft cheese. 4.1.2 Short description: flat cylindrical shaped cheese covered with white mould (Penicillium caseicolum). 4.2 SHAPE 4.2.1 Usual shape: flat cylinder, the height being less than the radius of the cylinder and in any case less than 4 cm. 4.2.2 Existing variations (a) whole cheese cut into sectors 2 (b) half cylinder (c) half cylinder cut into sectors 2 If cheeses are cut, this should be along one or more planes following the axis of the cylinder. 2 4.3 DIMENSIONS AND WEIGHTS Dimensions Minimum Diameter Height approx. weight Normal size 10-11 cm 3-3.5 cm 250 g Small size 6-8.5 cm 2.5-3 cm 80 g 1 temporarily endorsed