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DESCRIPTION |
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ANHYDROUS MILKFAT,
MILKFAT, ANHYDROUS BUTTER OIL AND BUTTER OIL ARE FATTY PRODUCTS DERIVED
EXCLUSIVELY FROM MILK AND/OR PRODUCTS OBTAINED FROM MILK BY MEANS OF
PROCESSES WHICH RESULT IN ALMOST TOTAL REMOVAL OF WATER AND NON-FAT SOLIDS. |
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GHEE IS A PRODUCT
EXCLUSIVELY OBTAINED FROM MILK, CREAM OR BUTTER, BY MEANS OF PROCESSES WHICH
RESULT IN ALMOST TOTAL REMOVAL OF WATER AND NON-FAT SOLIDS, WITH AN
ESPECIALLY DEVELOPED FLAVOUR AND PHYSICAL STRUCTURE. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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RAW MATERIALS MILK
AND/OR PRODUCTS OBTAINED FROM MILK. |
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PERMITTED
INGREDIENTS STARTER CULTURES OF HARMLESS LACTIC ACID PRODUCING BACTERIA. |
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COMPOSITION |
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ANHYDROUS MILKFAT/ ANHYDROUS BUTTER OIL |
MILKFAT |
BUTTER OIL |
GHEE |
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MINIMUM MILKFAT (% M/M) |
99.8 |
99.6 |
99.6 |
99.6 |
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MAXIMUM WATER (% M/M) |
0.1 |
– |
– |
– |
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FOOD
ADDITIVES |
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FOOD ADDITIVES
LISTED IN TABLES 1 AND 2 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS
192-1995) IN FOOD CATEGORY (BUTTER OIL, ANHYDROUS MILKFAT, GHEE) MAY BE
USED IN FOODS SUBJECT TO THIS STANDARD. |
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INERT GAS WITH
WHICH AIRTIGHT CONTAINERS ARE FLUSHED BEFORE, DURING AND AFTER FILLING WITH
PRODUCT. |
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CONTAMINANTS |
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THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS FOR
CONTAMINANTS THAT ARE SPECIFIED FOR THE PRODUCT IN THE GENERAL STANDARD FOR
CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 1931995). |
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THE MILK USED IN
THE MANUFACTURE OF THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH
THE MAXIMUM LEVELS FOR CONTAMINANTS AND TOXINS SPECIFIED FOR MILK BY THE
GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995)
AND WITH THE MAXIMUM RESIDUE LIMITS FOR VETERINARY DRUG RESIDUES AND
PESTICIDES ESTABLISHED FOR MILK BY THE CAC. |
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HYGIENE |
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IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), THE CODE OF HYGIENIC PRACTICE FOR MILK AND MILK
PRODUCTS (CXC 57-2004) AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. THE PRODUCTS SHOULD COMPLY WITH ANY
MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE PRINCIPLES AND
GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA
RELATED TO FOODS (CXG 21-1997). |
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LABELLING |
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IN ADDITION TO THE
PROVISIONS OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
(CXS 1-1985) AND THE GENERAL STANDARD FOR THE USE OF DAIRY TERMS (CXS
206-1999), THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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NAME OF THE FOOD |
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ANHYDROUS MILKFAT,
MILKFAT, ANHYDROUS BUTTER OIL, BUTTER OIL, GHEE – ACCORDING TO DESCRIPTION
SPECIFIED IN , COMPOSITION SPECIFIED AND THE USE OF ANTIOXIDANTS |
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METHODS OF
SAMPLING AND ANALYSIS |
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FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |
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