CXS 272-1968 波萝伏洛干酪法典标准（2019版）.pdfVIP

STANDARD FOR PROVOLONE CXS 272-1968 Formerly CODEX STAN C-15-1968. Adopted in 1968. Revised in 2007. Amended in 2008, 2010, 2013, 2018, 2019. CXS 272-1968 2 1. SCOPE This Standard applies to Provolone intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard. 2. DESCRIPTION Provolone 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 fibrous texture with long stranded parallel-orientated protein fibres. It is suitable for cutting and, when aged, for grating as well. Gas holes are generally absent, but few openings and splits are acceptable. The shape is mainly cylindrical or pear-shaped, but other shapes are possible. The cheese is manufactured and sold with or without 1 a rind, which may be coated. For Provolone ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 1 month at 10–20 °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. Provolone intended for further processing and Provolone of low weights ( 2 kg) need not exhibit the same degree of ripening when justified through technical and/or trade needs. Provolone is made by “pasta filata” processing w