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Bekendtgørelse Om Mælkeprodukter M

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Bekendtgørelse Om Mælkeprodukter M Executive Order on milk products etc. 1) Pursuant to Section 13, Section 22, Section 24, subsection 1, No 3 and subsection 2, Section 26, Section 31, subsection 1, Section 61 and Section 78, subsection 3, according to Act No 471 of 1 July 1998 on food products etc (the Foodstuffs Code), the following shall be laid down: Chapter 1 Scope of the Executive Order Section 1. This Executive Order concerns the rules for production and composition as well as certain supplementary rules on milk product labelling. Subsection 2. The rules in Section 3, subsections 2-4, Chapters 3 and 4, Section 11, subsection 2 and Chapter 9 do not apply to products manufactured or marketed in one of the other EU Member States or a Member State of the European Economic Area. Chapter 2 General provisions Definitions Section 2. For the purposes of this Executive Order, cream is defined as the milk product made by the separation of the fatty element of dairy milk and which contains at least 8% fat in an emulsion of the fat-in-water type. Subsection 2. For the purposes of this Executive Order, homogenising is defined as mechanical (physical) treatment of milk, by which fat globules are broken down and form a uniform and stable emulsion without or almost without cream rising properties. Subsection 3. For the purposes of this Executive Order, churning is defined as mechanical treatment of soured or unsoured dairy milk in churns or other similar mechanical treatment. Subsection 4. For the purposes of this Executive Order, protein content is defined as the protein content of milk by weight percentage, measured by multiplying the total nitrogen content of the milk expressed in weight percentage as 6.38. Production, labelling etc Section 3. The percentages stated in Chapters 3-9 for fat, non-fat milk solids, milk solids etc are weight percentages. Subsection 2. If a milk type other than cow milk (bovine) is used, it must be stated in the product labelling. If several milk types are included in a product, their individual percentage content (including cow milk) must be stated in the product labelling. Subsection 3. Other food products can be used in the production of a milk product, including other milk products with a technological effect, providing the product still has the characteristics of a milk product. Subsection 4. Cheese and cheese products, including pre-packed cheese, must be labelled with the total fat content. The declaration must be stated in percent as part of the product declaration or in immediate connection with the product declaration. The content must be stated as the average content of fat in the product, cf. the Executive Order on Nutrition Declaration etc of pre-packed foodstuffs. Chapter 3 Cheese Definitions Section 4. For the purposes of this Executive Order, cheese is defined as the matured or non-matured (fresh) milk product, manufactured with or without rind, in which the whey protein/casein ratio does not exceed that in milk and which is achieved 1) by full or partial curdling of milk protein in milk, skimmed milk, fat-standardised milk, cream and buttermilk or a combination of the same using rennet or other suitable curdling agents and with partial draining of whey, or 2) using a manufacturing technique which includes full or partial curdling of milk protein in dairy milk and other milk products which give a finished product with similar physical, chemical and organoleptic properties as a product manufactured as stated under No 1. Production, labelling etc Section 5. Dairy milk used for the production of cheese can, where technologically justified, be manufactured by the addition of dehydrated butter oil which has undergone separate heat treatment. Section 6. Cheese must be designated according to texture and maturity, cf. subsections 2 and 3, or by a characteristic name, cf. Section 8 subsection 1. Subsection 2. The texture of cheese must be designated by one of the following descriptions: 1) “Extra hard”, when there is less than 51% water in the non-fat curd. 2) “Hard”, when there is more than 49% and maximum 56% water in the non-fat curd. 3) “Firm”, when there is more than 54% and maximum 69% water in the non-fat curd. 4) “Soft”, when there is more than 67% water in the non-fat curd. Subsection 3. Cheese maturity must be designated: 1) “Non-matured cheese” or “fresh cheese”, when the cheese does not have to be matured after production. 2) “Mature cheese” or “cheese”, when a formed cheese has been stored for a sufficient length of time at a suitable temperature and under such conditions that the biochemical and physical characteristics of the cheese are formed. 3) “Mould-ripened cheese”, when the maturing process includes mould cultures and when the formed cheese has developed visible mould growth inside it and/or on its surface. Depending on the type of mould developed, this designation can be replaced by “blue cheese”, “white mould cheese” or “blue and white mould cheese”. Subsection 4. Cheese in brine must be designated as per subsections 2 and 3, although cf. Section 8, subsection 1, supplemented by an indication of the type of brine the cheese is in. Subsection 5. The designation “non-matured cheese” and “fresh soft cheese” can be replaced by designations such as: 1) “Fresh cheese”. 2) “Curd cheese”, when the curd is homogenous. “Curd cheese with cumin” can be designated as “knapost”. 3) “Cottage cheese”, when the curd has various sized grains of cheese. 4) “Smoked cheese”, when the cheese has been subjected to smoking. 5) “Cream cheese”, when the cheese contains minimum 60% fat in the milk solids. Section 7. In addition to the labelling referred to in Section 3, subsection 4, with the total content of fat in cheese or cheese products, supplementary labelling of the product contents of fat % in milk solids can be: “fat % in solids” or “x +”. Fat content can also be supplementary stated as: 1) “Extra full fat”, when there is minimum 60% fat in the milk solids. 2) “Full fat”, when there is minimum 45% fat in the milk solids. 3) “Medium fat”, when there is minimum 30% fat in the milk solids. 4) “Low fat”, when there is minimum 10% fat in the milk solids. 5) “Extra low fat” or “skimmed milk cheese”, when there is less than 10% fat in the milk solids. Section 8. If a cheese fulfils the conditions for use of a characteristic name, cf. Annex 4, the name (with the exception of “Dansk Ricotta”) can be stated instead of the designations mentioned in Section 6, subsections 2, 3 and 4. Subsection 2. The designations in Annex 4 stated for Dansk Fontina (No 18), Dansk Grana (No 22), Dansk Kasseri (28), Dansk Mynster (No 34) and Dansk Muenster (No 35) can only be used for cheese exported to third countries. Subsection 3. Cheese which has been sliced, shredded or granulated can be given the name of one of the cheese type names stated in Annex 4, as long as the product is made of cheese which fulfils the characteristics stated in Annex 4. Subsection 4. The dairy report week is used to designate the age of cheese, cf. Annex 4. A dairy report week is calculated from Monday to Sunday. Week 1 in a year is the week which contains the first Thursday in the month of January. Subsection 5. Exempted from the age provisions as stated under each of the cheeses in Annex 4 are: 1) Cheese used for the production of processed cheese or cheese powder in Denmark and other EU Member states. 2) Cheese for which a minimum age has been determined and which is sent from the manufacturer to further processing or storage by another company before it has reached that age. Such cheese cannot be delivered from another company before it has reached the minimum age set. Chapter 4 Cheese products Definitions Section 9. For the purposes of this Executive Order, whey cheese or "myseost" is defined as a cheese product made by concentrating whey with or without the addition of milk or milk fat. Subsection 2. For the purposes of this Executive Order, whey protein cheese is defined as a cheese product made from complete or partial curdling or precipitation of whey or mixing whey and milk, in which the whey protein/casein ratio exceeds that in milk. Subsection 3. For the purposes of this Executive Order, processed cheese is defined as a milk product made of cheese, with or without the addition of other milk products, milk elements and water and which is mixed, melted and emulsified by the use of processing salts and possibly emulsifiers. Subsection 4. For the purposes of this Executive Order, cheese powder is defined as a milk product made by drying processed cheese, possibly with the addition of other milk products or milk elements. Production, labelling etc Section 10. For the production of processed cheese and cheese powder the largest single ingredient, apart from water, must be cheese. Subsection 2. For the production of processed cheese the use of process salts or emulsifiers can only be justified on technological grounds arising from the processing of cheese or curd. Subsection 3. Processed cheese can only be designated as “cream processed cheese” when the fat content of the product in milk solids is minimum 60% and “cheese spread” when the product is spreadable. Subsection 4. The characteristic name of a cheese can only be included in the designation of a processed cheese, cf. Annex 4, if minimum 75% of the cheese used for production fulfils the characteristics for that cheese type.
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