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8 Milk and Dairy Products 8 Milk and dairy products TDS samples defined in participating countries - working material from 2012 Foodex2 codes and names Defined TDS samples Code Name Exposure hierarchy code CZ PT DE FI IS A02LR Milk and dairy products Z0008 A04NN Milk, whey and cream Z0008.0001 A02LT Milk Z0008.0001.0001 A02LV Cow milk Z0008.0001.0001.0001 A02LX Cow milk, natural high fat Z0008.0001.0001.0001.0001 A02LY Cow milk, whole Z0008.0001.0001.0001.0002 A02LZ Cow milk, semi skimmed (half fat) Z0008.0001.0001.0001.0003 A02MA Cow milk, skimmed (low fat) Z0008.0001.0001.0001.0004 A02MB Goat milk Z0008.0001.0001.0002 A02MC Sheep milk Z0008.0001.0001.0003 A02MD Buffalo milk Z0008.0001.0001.0004 A02ME Camel milk Z0008.0001.0001.0005 A02MF Horse milk Z0008.0001.0001.0006 A02MG Ass milk Z0008.0001.0001.0007 A02MH Milk from other animals Z0008.0001.0001.0008 A02MJ Human milk Z0008.0001.0001.0009 A02MP Flavoured milks Z0008.0001.0001.0010 A02MK Cream and cream products Z0008.0001.0002 A02ML Cream, plain Z0008.0001.0002.0001 A02MM Cream with other ingredients Z0008.0001.0002.0002 A02MN Cream sprayable Z0008.0001.0002.0003 A04NP Buttermilk and whey Z0008.0001.0003 A02MR Whey, sweet Z0008.0001.0003.0001 A02MS Whey, sour Z0008.0001.0003.0002 A02MT Flavoured whey Z0008.0001.0003.0003 A02MV Buttermilk Z0008.0001.0003.0004 A02MX Traditional buttermilk (churning) Z0008.0001.0003.0004.0001 A02MY Cultured buttermilk Z0008.0001.0003.0004.0002 A02MZ Fermented milk or cream Z0008.0002 A02NT Traditional sour milk products Z0008.0002.0001 A02NV Kefir Z0008.0002.0001.0001 A02NX Kumis Z0008.0002.0001.0002 A02NY Traditional nordic fermented milks Z0008.0002.0001.0003 A02NZ Långfil Z0008.0002.0001.0003.0001 A02PA Filmjölk Z0008.0002.0001.0003.0002 A02PB Viili Z0008.0002.0001.0003.0003 A02PC Flavoured traditional sour milk products Z0008.0002.0001.0004 A02NA Sour cream products Z0008.0002.0002 A02NB Sour cream, plain Z0008.0002.0002.0001 A02NC Créme fraiche and other mild variants of sour cream Z0008.0002.0002.0002 A02ND Flavoured sour cream Z0008.0002.0002.0003 A02NE Yoghurt Z0008.0002.0003 A02NG Yoghurt, cow milk, plain Z0008.0002.0003.0001 A02NH Yoghurt, cow milk, flavoured Z0008.0002.0003.0002 A02NK Yoghurt, sheep milk, plain Z0008.0002.0003.0003 A02NL Yoghurt, sheep milk, flavoured Z0008.0002.0003.0004 A02NN Yoghurt, goat milk, plain Z0008.0002.0003.0005 A02NP Yoghurt, goat milk, flavoured Z0008.0002.0003.0006 A02NQ Yoghurt drinks, sweetened and/or flavoured Z0008.0002.0003.0007 A02NR Probiotic milk-like drinks Z0008.0002.0004 A02NS Acidophilus milk Z0008.0002.0004.0001 A02QE Cheese Z0008.0003 A02QF Fresh uncured cheese Z0008.0003.0001 A02QG Cottage cheese Z0008.0003.0001.0001 A02QH Mascarpone Z0008.0003.0001.0002 A02QJ Mozzarella Z0008.0003.0001.0003 A02QK Quark Z0008.0003.0001.0004 A02QL Ricotta Z0008.0003.0001.0005 A02QM Skyr Z0008.0003.0001.0006 2x A04NV Miscellaneous fresh uncured cheeses Z0008.0003.0001.0007 A02QN Cheese, boilie Z0008.0003.0001.0007.0001 A02QP Cheese, burrata Z0008.0003.0001.0007.0002 A02QQ Cheese, chevre frais Z0008.0003.0001.0007.0003 A02QR Cheese, clotted cream Z0008.0003.0001.0007.0004 A02QS Cheese, crescenza Z0008.0003.0001.0007.0005 A02QT Cheese, juustoleipa Z0008.0003.0001.0007.0006 A02QV Cheese, mizithra Z0008.0003.0001.0007.0007 A02QX Cheese, triple creme Z0008.0003.0001.0007.0008 A02QY Cheese, urda Z0008.0003.0001.0007.0009 A02QZ Cream cheese Z0008.0003.0001.0007.0010 A02RA Brined cheese (feta-type and similar) Z0008.0003.0002 A02RB Soft brined cheese (feta type) Z0008.0003.0002.0001 A02RC Cheese, feta Z0008.0003.0002.0001.0001 A02RD Cheese, telemea Z0008.0003.0002.0001.0002 A02RE Firm brined cheese (ricotta salata type) Z0008.0003.0002.0002 A02RF Cheese, ricotta salata Z0008.0003.0002.0002.0001 A02RH Soft - ripened cheese Z0008.0003.0003 A02RJ Soft-ripened washed-rind cheese (limburger type) Z0008.0003.0003.0001 A02RK Cheese, epoisses Z0008.0003.0003.0001.0001 A02RL Cheese, langres Z0008.0003.0003.0001.0002 A02RM Cheese, limburger Z0008.0003.0003.0001.0003 A02RN Cheese, munster Z0008.0003.0003.0001.0004 A02RP Cheese, serpa Z0008.0003.0003.0001.0005 A02RQ Cheese, taleggio Z0008.0003.0003.0001.0006 A02RR Cheese, vacherin mont d'or Z0008.0003.0003.0001.0007 A02RS Cheese, wynendale Z0008.0003.0003.0001.0008 A02RT Soft-ripened cheese with bloomy rind (white mould) (brie,Z0008.0003.0003.0002 camembert type) A02RV Cheese, brie Z0008.0003.0003.0002.0001 A02RX Cheese, camembert Z0008.0003.0003.0002.0002 A02RY Cheese, chaource Z0008.0003.0003.0002.0003 A02RZ Cheese, chevre mould ripened Z0008.0003.0003.0002.0004 A02SA Cheese, coulommiers Z0008.0003.0003.0002.0005 A02SB Cheese, dunbarra Z0008.0003.0003.0002.0006 A02SC Cheese, garrotxa Z0008.0003.0003.0002.0007 A02SD Cheese, pouligny-saint-pierre Z0008.0003.0003.0002.0008 A02SE Cheese, saga Z0008.0003.0003.0002.0009 A02SF Cheese, saint marcellin Z0008.0003.0003.0002.0010 A02SG Soft-ripened cheese veined with blue mould (blue bavarian,Z0008.0003.0003.0003 blue de graven type ) A02SH Cheese, bavarian blue Z0008.0003.0003.0003.0001 A02SJ Cheese, blue castello Z0008.0003.0003.0003.0002 A02SK Cheese, blue de graven Z0008.0003.0003.0003.0003 A02SL Cheese, cashel blue Z0008.0003.0003.0003.0004 A02SM Soft-ripened cheese with white and blue mould (cambozolaZ0008.0003.0003.0004 type) A02SN Soft-ripened cheese with natural rind and other soft-ripenedZ0008.0003.0003.0005 cheeses A02SP Cheese, banon Z0008.0003.0003.0005.0001 A02SQ Cheese, fleur de maquis Z0008.0003.0003.0005.0002 A02SR Cheese, harzer Z0008.0003.0003.0005.0003 A02SS Cheese, robiola Z0008.0003.0003.0005.0004 A02ST Firm - ripened cheeses Z0008.0003.0004 A030B Firm-ripened blue mould-veined cheese Z0008.0003.0004.0001 A030C Cheese, bleu d'auvergne Z0008.0003.0004.0001.0001 A030D Cheese, bleu de gex Z0008.0003.0004.0001.0002 A030E Cheese, cabrales Z0008.0003.0004.0001.0003 A030F Cheese, fourme d'ambert Z0008.0003.0004.0001.0004 A030G Cheese, gamonedo Z0008.0003.0004.0001.0005 A030H Cheese, gorgonzola Z0008.0003.0004.0001.0006 A030J Cheese, monje picon Z0008.0003.0004.0001.0007 A030K Cheese, roquefort Z0008.0003.0004.0001.0008 A030L Cheese, shropshire blue Z0008.0003.0004.0001.0009 A030M Cheese, stilton Z0008.0003.0004.0001.0010 A030N Cheese, valdeon Z0008.0003.0004.0001.0011 A030P Firm-ripened bloomy (white mould) or washed rind cheeseZ0008.0003.0004.0002 A030Q Cheese, amarelo Z0008.0003.0004.0002.0001 A030R Cheese, ardrahan Z0008.0003.0004.0002.0002 A030S Cheese, buche de chevre Z0008.0003.0004.0002.0003 A030T Cheese, gubbeen Z0008.0003.0004.0002.0004 A030V Cheese, livarot Z0008.0003.0004.0002.0005 A030X Cheese, pont l'eveque Z0008.0003.0004.0002.0006 A030Y Cheese, reblochon Z0008.0003.0004.0002.0007 A02SV Firm/semi-hard cheese (gouda and edam type) Z0008.0003.0004.0003 A02SX Cheese, abondance Z0008.0003.0004.0003.0001 A02SY Cheese, appenzeller Z0008.0003.0004.0003.0002 A02SZ Cheese, arzua ulloa Z0008.0003.0004.0003.0003 A02TA Cheese, asiago Z0008.0003.0004.0003.0004 A02TB Cheese, baita friuli Z0008.0003.0004.0003.0005 A02TC Cheese, beaufort Z0008.0003.0004.0003.0006 A02TD Cheese, bica Z0008.0003.0004.0003.0007 A02TE Cheese, bra Z0008.0003.0004.0003.0008 A02TF Cheese, bundnerkase Z0008.0003.0004.0003.0009 A02TG Cheese, butterkase Z0008.0003.0004.0003.0010 A02TH Cheese, caerphilly Z0008.0003.0004.0003.0011 A02TJ Cheese, cantal Z0008.0003.0004.0003.0012 A02TK Cheese, carrigaline Z0008.0003.0004.0003.0013 A02TL Cheese, cheshire Z0008.0003.0004.0003.0014 A02TM Cheese, chimay Z0008.0003.0004.0003.0015 A02TN Cheese, cornish yarg Z0008.0003.0004.0003.0016 A02TP Cheese, cream havarti Z0008.0003.0004.0003.0017 A02TQ Cheese, danbo Z0008.0003.0004.0003.0018 A02TR Cheese, derby Z0008.0003.0004.0003.0019 A02TS Cheese, double gloucester Z0008.0003.0004.0003.0020 A02TT Cheese, doux de montagne Z0008.0003.0004.0003.0021 A02TV Cheese, edam Z0008.0003.0004.0003.0022 A02TX Cheese, esrom Z0008.0003.0004.0003.0023 A02TY Cheese, fontina Z0008.0003.0004.0003.0024 A02TZ Cheese, gjetost Z0008.0003.0004.0003.0025 A02VA Cheese, gouda Z0008.0003.0004.0003.0026 A02VB Cheese, graddost Z0008.0003.0004.0003.0027 A02VC Cheese, herrgardost Z0008.0003.0004.0003.0028 A02VD Cheese, hushallsost Z0008.0003.0004.0003.0029 A02VE Cheese, ibores Z0008.0003.0004.0003.0030 A02VF Cheese, jarlsberg Z0008.0003.0004.0003.0031 A02VG Cheese, kasseri Z0008.0003.0004.0003.0032 A02VH Cheese, kurpianka smoked Z0008.0003.0004.0003.0033 A02VJ Cheese, lancashire Z0008.0003.0004.0003.0034 A02VK Cheese, lappi Z0008.0003.0004.0003.0035 A02VL Cheese, leicester Z0008.0003.0004.0003.0036 A02VM Cheese, lubelski Z0008.0003.0004.0003.0037 A02VN Cheese, maasdam Z0008.0003.0004.0003.0038 A02VP Cheese, marechal Z0008.0003.0004.0003.0039 A02VQ Cheese, mimolette Z0008.0003.0004.0003.0040 A02VR Cheese, morbier Z0008.0003.0004.0003.0041 A02VS Cheese, morski Z0008.0003.0004.0003.0042 A02VT Cheese, nagelkaas Z0008.0003.0004.0003.0043 A02VV Cheese, nisa Z0008.0003.0004.0003.0044 A02VX Cheese, nokkelost Z0008.0003.0004.0003.0045 A02VY Cheese, oltermanni Z0008.0003.0004.0003.0046 A02VZ Cheese, ossau-iraty Z0008.0003.0004.0003.0047 A02XA Cheese, passendale Z0008.0003.0004.0003.0048 A02XB Cheese, piacentinu Z0008.0003.0004.0003.0049 A02XC Cheese, podlaski Z0008.0003.0004.0003.0050 A02XD Cheese, prastost Z0008.0003.0004.0003.0051 A02XE Cheese, provolone Z0008.0003.0004.0003.0052 A02XF Cheese, raclette Z0008.0003.0004.0003.0053 A02XG Cheese, raschera Z0008.0003.0004.0003.0054 A02XH Cheese, saint nectaire Z0008.0003.0004.0003.0055 A02XJ Cheese, saint paulin Z0008.0003.0004.0003.0056 A02XK Cheese, sao jorge Z0008.0003.0004.0003.0057
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