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Royal Decree 1113 / 2006, Of 29 September, Laying Down Standards For Cheeses And Cheeses.

Original Language Title: Real Decreto 1113/2006, de 29 de septiembre, por el que se aprueban las normas de calidad para quesos y quesos fundidos.

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TEXT

Decree 2484/1967 of 21 September, approving the text of the Spanish Food Code, lays down the rules for cheeses in Section 2. 'Derived from milk' belonging to Chapter XV, 'milk and milk products' derivatives ".

This legislation is supplemented by the provisions of the Order of 29 November 1985 laying down quality standards for cheese and cheese used for the internal market, as amended by the orders of 8 June 1985. May 1987, 3 May 1988 and 20 May 1994.

Several state and community provisions of a horizontal nature, relating to dairy products and food in general, are also applicable, with reference to the Codex Alimentarius rules as well. for cheese and cheese melted.

This normative dispersion makes it necessary to unify for its best concretion and application, which is realized through this norm, which also adapts to the current situation, favoring the competition and the defense of the rights of consumers.

As a result of the above, several precepts of Section 2 of Chapter XV of the Spanish Food Code, as well as of the abovementioned Order of 29 November 1985, are repealed to establish new quality standards for the cheese and cheese melted, which are set out in Annexes I and II to this royal decree.

These quality standards are intended for cheese and melted cheeses made in Spain.

In the process of dealing with this royal decree, the autonomous communities and affected sectors have been consulted, with the Inter-Ministerial Commission for Food Management having issued a favorable report.

In addition, it has been subject to the procedure laid down in Directive 98 /34/EC of the European Parliament and of the Council of 22 June laying down a procedure for the provision of information in the field of standards and regulations In the case of the information society

the Commission has been informed of the fact that the Commission has not yet taken a decision on the question of the Commission's decision to take the necessary measures to ensure that the aid is not compatible with the common market.

In its virtue, on the proposal of the Ministries of Agriculture, Fisheries and Food and of Health and Consumption, in agreement with the Council of State and after deliberation of the Council of Ministers at its meeting of 29 September 2006,

DISPONGO:

Single item. Object and scope of application.

The quality standards for cheese and melted cheeses made in Spain which are intended for marketing are approved, respectively, in Annexes I and II to this royal decree.

All cheeses made in Spain, even those using the name of a variety of cheese, Spanish or foreign, must comply with the provisions of this general rule. Those varieties which have a specific standard shall, in addition, comply with that standard and, failing that, traditional uses and practices linked to that variety.

However, by way of derogation from the above, in cheeses covered by Protected Designation of Origin or Protected Geographical Indications, the differential characteristics laid down in those cheeses shall prevail. corresponding product specifications.

This royal decree applies without prejudice to health rules and other specific provisions affecting the production and marketing of melted cheeses and cheeses.

Single additional disposition. Mutual recognition clause.

The requirements of this royal decree shall not apply to cheeses and cheeses legally manufactured or marketed in accordance with other specifications in the other Member States of the European Union or to products originating in the countries of the European Free Trade Association (EFTA), Contracting Parties to the Agreement on the European Economic Area (EEA) and Turkey.

Single transient arrangement. Marketing extension.

Products covered by this royal decree which do not comply with the provisions of this Directive may continue to be placed on the market for the six months following the date of their publication, provided that they comply with the provisions in force. prior to its entry into force.

Single repeal provision. Regulatory repeal.

As many provisions of equal or lower rank are repealed, they oppose the provisions of this royal decree, and in particular:

Articles 3.15.26, 3.15.27, 3.15.28, 3.15.29, 3.15.30, 3.15.31, 3.15.32 and 3.15.33 of Section 2 of Chapter XV of the Spanish Food Code, approved by Decree 2484/1967 of 21 September.

The Order of 29 November 1985 approving the quality standards for cheese and melted cheese intended for the internal market.

Final disposition first. Competence title.

This royal decree is issued in accordance with the provisions of Article 149.1.13. and 16. of the Constitution, which attribute to the State exclusive competence in the field of bases and coordination of the general planning of the economic activity, and general health and coordination of health activities, respectively.

Final disposition second. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Given in Madrid, 29 September 2006.

JOHN CARLOS R.

The First Vice President of the Government and Minister of the Presidency,

MARIA TERESA FERNANDEZ DE LA VEGA SANZ

ANNEX I

Quality standard for cheeses

1. Definition.

A cheese is defined as the fresh or matured product, solid or semi-solid, obtained from milk, milk, whole or partly skimmed milk, cream, buttermilk or a mixture of some or all of these products, coagulated in whole or in part by the action of the appropriate rennet or other coagulants, prior to deuerate or after partial removal of the aqueous part, with or without prior hydrolysis of lactose, provided that the ratio between casein and Serum protein is equal to or greater than that of milk.

2. Denominations.

The name of the products covered by this standard, with the exception of cheese varieties having a specific standard which will use the intended designation, will be "Cheese" to be completed, as appropriate, with the following indications:

2.1 According to the origin of the milk:

Cheeses which do not have a specific name or those which still have it are not protected by an individual standard of composition and specific characteristics, which are manufactured with milk other than that of cows, include in its name after the word 'cheese' the indication of the appropriate species.

cheeses made with a mixture of milk of two or more species must include in their name, after the word cheese, the indication of the animal species from which the milk comes in descending order of proportions. This name may be replaced by the name "Mix Cheese".

2.2 In order to mature, the cheeses will be called as follows:

2.2.1 Fresh Cheese: It is the one that is ready for consumption at the end of the manufacturing process.

2.2.2 Pasteurized White Cheese: This is the fresh cheese in which the clot obtained is subjected to a pasteurization process, being ready for consumption at the end of its manufacturing process.

2.2.3 Matured Cheese: It is the one that, after the manufacturing process, requires to be maintained for a certain time at a temperature and under conditions such that the physical and chemical changes characteristic of the same are produced.

The word matured may be replaced by the qualifiers according to the degree of maturation achieved by the product at the factory exit listed in the table below:

Curated

denominations

Weight > 1.5 kg

Weight ≤ 1.5 kg

maturation in days

Tierno

7

Semicurate

35

105

45

Old

180

100

Anejo

270

2.2.4 Queso matured with moulds: it is the one in which the ripening occurs, mainly, as a consequence of the characteristic development of moulds inside, on the surface or on both sides. This name may be replaced by the name 'blue cheese' or 'blue paste cheese', where appropriate.

2.3 According to its fat content, expressed as a percentage mass/mass on the total dry extract, the cheeses may be called:

Extracagrass: the one that contains a minimum of 60 percent.

Fatty: the one containing a minimum of 45 and less than 60 percent.

Slimigré: the one containing a minimum of 25 and less than 45 percent.

Semidestied: the one containing a minimum of 10 and less than 25 percent.

Untied: the one that contains less than 10 percent.

3. Essential factors of composition and quality.

3.1 Essential ingredients.

3.1.1 Milk, full or partially skimmed milk, cream and buttermilk.

3.1.2 Cugarlic, chymosin and other milk coagulants of animal, plant or microbial origin, complying with the Order of 14 January 1988, approving the general rule of identity and purity for rennet and other enzymes Milk coagulants intended for the internal market.

3.1.3 Lactic ferments, according to the type, class or quality of the cheese, at maximum dose of use determined by good manufacturing practice.

3.1.4 Mohos, yeasts and microbial cultures suitable for the maturation of cheeses inoculated with them, at maximum dose of use determined by good manufacturing practice.

3.2 Optional Ingredients.

3.2.1 Sodium chloride, in limited doses due to good manufacturing practice.

3.2.2 Authorized aromatic substances.

3.2.3 Species, condiments and foods with appreciable organoleptic incidence, in sufficient proportion to characterise the product, but less than thirty per cent mass/mass on the finished product.

3.2.4 Sucrose, and glucose, alone or in combination, exclusively in fresh cheeses and white pasteurised cheeses, in doses not exceeding 17 per cent mas/mass, including this percentage in that indicated in 3.2.3.

3.2.5 Gelatine in maximum quantity of 5 g/kg. of cheese and only in fresh cheeses and white pasteurized cheeses.

3.2.6 Milk powder, for the adjustment of the dry milk extract, in a maximum percentage of 5 per cent mass/mass on said extract.

3.3 Chemical physical characteristics.

For cheeses made from cow, goat and sheep milk, the minimum cholesterol limit, inside the sterols, will be 98 percent on the sterolic fraction of the unsaponifiable, determined by chromatography. gaseous.

4. Authorised additives.

4.1 Colorants.

The colours authorised for cheese may be used in Royal Decree 2001/1995 of 7 December 1995 approving the positive list of colouring additives authorised for use in the manufacture of products food, as well as its conditions of use.

4.2 Additives other than dyes and sweeteners.

The additives authorised for cheese may be used in Royal Decree 142/2002 of 1 February 2002 approving the positive list of additives other than colours and sweeteners for use in the manufacture of food products, as well as their conditions of use.

5. Coating materials and surface treatment.

Exclusively for matured cheeses:

Olive oil and other authorized edible vegetable oils.

Pimenton, pepper, aromatic plants, wine and cider.

Waxes, paraffins, polymeric materials with or without colorants and mineral oils specially prepared and authorized for the coating of the bark.

Smoke directly applied to the bark in the smoking process, not resulting in the concentration of 3,4 benzopyrene in excess of 0,01 mg/kg in the same and provided that it is not used to mask defects.

6. Prohibitions.

It is expressly prohibited:

6.1 The presence in the cheese of fats, proteins or both, other than those of the milk itself.

6.2 The marketing of grated or powdered cheese, in bulk, as well as its sale outside the original packaging.

6.3 The sale of cheeses with a milk dry extract of less than 15%, expressed en masse/mass on the finished product.

7. Tagged.

The labelling of cheeses must comply with Royal Decree 1334/1999 of 31 July, approving the General Standard for the labelling, presentation and advertising of foodstuffs and the provisions laid down in other provisions of the Union. European applicable in the field, with the following particularities:

7.1 Sales name.

It will be as provided in point 2.

In the event that any ingredient is incorporated from those listed in point 3.2.3, the name shall be completed by adding the word "with" followed by the name of the ingredient or ingredients added.

7.2 List of Ingredients.

Cheeses made with a mixture of milks of different species using the name 'Cheese of mixture' shall indicate the animal species, from which the milk is used, in descending order of their weights at the time in which they are incorporated during the manufacturing process of the product, accompanied by their minimum percentages present in the mixture.

7.3 Fat content.

The minimum fat content shall be indicated per one hundred grams of finished product which shall correspond to the one containing the product at the factory exit. However, this mention is not required when it forms part of the nutrition labelling.

This indication may be replaced by the "name of the fat content", as provided for in point 2.3.

ANNEX II

Quality standard for melted cheeses

1. Definition.

The product obtained by milling, mixing, melting and emulsion, of one or more varieties of cheese with or without the addition of milk, dairy products and other food products, is understood by melted cheese.

2. Denominations.

The designation "melted cheese" is reserved for the product containing a minimum total dry extract of 35 per cent mass/mass, with the exception of paragraph 2.3.

The designation "melted cheese" may be completed, as appropriate, with the following indications:

2.1 According to its fat content, expressed as a percentage by mass/mass on the total dry extract, the melted cheeses may be called:

Extracagrass: the one that contains a minimum of 60 percent.

Fatty: the one containing a minimum of 45 and less than 60 percent.

Slimigré: the one containing a minimum of 25 and less than 45 percent.

Semidestied: the one containing a minimum of 10 and less than 25 percent.

Untied: the one that contains less than 10 percent.

2.2 The name of a variety of cheese, provided that it constitutes at least 50 percent of the raw materials. The cheese of the said variety must represent at least 75% of the mixture of cheeses used in the production of the product, and the remaining 25% must belong to a variety or similar varieties.

The names of more than one variety provided that only those varieties have been used and that at least 50 percent of the raw materials are used. None of them may represent a percentage less than 10% of the raw materials.

This is without prejudice to the protection afforded by Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and on food.

2.3 The expression "to untar" or "to extend" may also be part of the denomination, when the melted cheese is intended for this purpose, if the total dry extract is at least 30 percent mass/mass.

3. Essential factors of composition and quality.

3.1 Essential Ingredients: Cheese.

3.2 Optional Ingredients.

3.2.1 Dairy products in limited quantity by the percentage of lactose, which will not exceed 6 percent, expressed in mass/mass on the finished product, discounting the ingredients of 3.2.3 and 3.2.4.

3.2.2 Sodium chloride in doses limited by good manufacturing practice.

3.2.3 Authorized aromatic substances.

3.2.4 Species, condiments and foods with appreciable organoleptic incidence, provided that they do not exceed 30% by mass on the finished product.

3.3 Chemical physical characteristics.

For melted cheeses without the additions referred to in paragraph 3.2.3 and 3.2.4, the minimum cholesterol limit, within the sterols, shall be 98 per cent on the sterolic fraction of the unsaponifiable, determined by gaseous chromatography.

4. Authorised additives.

4.1 Colorants.

The colours authorised for cheese melted by Royal Decree 2001/1995 of 7 December 1995, approving the positive list of colouring additives authorised for use in the manufacture of products, may be used. food products, as well as their conditions of use.

4.2 Additives other than dyes and sweeteners.

The authorised additives may be used for cheese melted by Royal Decree 142/2002 of 1 February, approving the positive list of additives other than colours and sweeteners for use in the Manufacture of foodstuffs as well as their conditions of use.

5. Prohibitions.

It is expressly prohibited:

5.1 Any handling in the manufacture of melted cheese which stores to replace, in whole or in part, the fat, the proteins or both from the milk by other different ones.

5.2 The marketing of grated or powdered melted cheese, in bulk, as well as its sale outside its original packaging.

6. Tagged.

The labelling of cheeses must comply with the General Standard of Labelling, Presentation and Advertising of Foodstuffs, approved by Royal Decree 1334/1999, and as laid down in other provisions of the European Union applicable in the field, with the following particularities:

6.1 Sales name.

The sales denomination shall be indicated in accordance with point 2.

The melted cheeses referred to in point 2.2 shall be designated as 'melted cheese'. "cheese ... melted" or "... melted," filling the space with the name of the variety. In the case of indicating more than one variety these shall be designated in order of decreasing proportions.

When any ingredient is incorporated from those indicated in point 3.2.4, the name shall be completed by adding the word "with", followed by the name of the ingredient (s) added.

6.2 Fat Content.

The minimum fat content shall be indicated per one hundred grams of finished product which shall correspond to the one containing the product at the factory exit. However, this mention is not required when it forms part of the nutrition labelling.

This indication may be replaced by the words "in accordance with the fat content", as provided for in point 2.1.