CXS 276-1973 卡芒贝尔奶酪法典标准（2019版）.pdfVIP

STANDARD FOR CAMEMBERT CXS 276-1973 Formerly CODEX STAN C-33-1973. Adopted in 1973. Revised in 2007. Amended in 2008, 2010, 2018, 2019. CXS 276-1973 2 1. SCOPE This Standard applies to Camembert intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard. 2. DESCRIPTION Camembert is a soft surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CXS 283-1978), which has a shape of a flat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese. Gas holes are generally absent, but few openings and splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development. For Camembert ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 10 days at 10– 16 °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. Camembert intended for further processing need not