CXS 265-1966 艾丹姆奶酪法典标准（2019版）.pdfVIP

STANDARD FOR EDAM CXS 265-1966 Formerly CODEX STAN C-4-1966. Adopted in 1966. Revised in 2007. Amended in 2008, 2010, 2013, 2018, 2019. CXS 265-1966 2 1. SCOPE This Standard applies to Edam intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard. 2. DESCRIPTION Edam is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CXS 283- 1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture, suitable for cutting, with few more or less round rice to pea sized (or mostly up to 10 mm in diameter) gas holes, distributed in a reasonable regular manner throughout the interior of the cheese, but few openings and splits are acceptable. The shape is spherical, of a flat block or of a loaf. The cheese is manufactured and sold with dry rind, which may be coated. Edam of flat block or loaf shape is also 1 sold without rind . For Edam ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 10– 18 °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 as those achieved by the previously stated ripening procedure. Edam intended for further processing need not exhibit the