¹ Meat means all edible parts of the body of animals belonging to the species listed in art. 2, let. A to e. ¹

² Fresh meat means meat that has not undergone any conservation treatment other than refrigeration, freezing or freezing, including processed meat in vacuum or under controlled atmosphere. ²

^2bis Hashed meat means boneless meat, reduced in pieces by hashing and containing less than 1 % salt. ³

³ Prepared meat means fresh meat, including meat which has been reduced into fragments, to which foodstuffs, condiments or additives have been added or which have undergone insufficient processing in order to Modify the fibrous structure of the muscles and remove the characteristics of the fresh meat. Ground meat is treated as meat preparations when it contains 1 % salt and more. ⁴

⁴ Meat-based products are processed products resulting from the processing of meat or the processing of processed products, so that the cutting surface at heart makes it possible to see the disappearance of the Fresh meat characteristics. ⁵

⁵ Skeletal muscles of mammals and birds include muscle attached to bones, including adipose tissue and connective tissue that adhere to it. The diaphragm and the masseters are part of it; the heart, tongue and muscles of the head (except the masseters), the carpal and tarsal joints, and the tail are not included.

⁶ The organs of the thoracic, abdominal and pelvic cavities are the organs of the viscera.

⁷ The provisions on meat shall apply by analogy to the blood of animals belonging to the animal species referred to in Art. 2, let. A to e.

¹ The following animal parts shall not be allowed to be processed into foodstuffs or to the consumer:

A.

Mammalian species:

1.

The urinary and genital tract, with the exception of the kidneys, bladder and testes,

2.

Larynx, tonsils, trachea and extralobular bronchi,

3.

Eyes and eyelids,

4.

External hearing ducts,

5.

The mesenteric strawberry with the lymph nodes and fat, with the exception of veal

6.

Corneal tissue and hair;

B.

Among poultry:

1.

The head (with the exception of the crest, mumps, barbels and caronculus),

2.

Esophagus,

3.

Jabot,

4. ¹

Viscera, with the exception of the liver, heart and gizzard,

5.

Organs of the genital apparatus,

6.

Feathers.

² The use of parts of carcasses referred to in s. 179 D And 180 C The order of 27 June 1995 on epizootic diseases ² To make gelatine, tallow and tallow-based products and to obtain amino acids and peptides.

¹ Ground meat and meat preparations must be made exclusively from compound meat:

A.

Skeletal muscle; or

B.

Cutting falls from the cutting or trimming of whole pieces of meat.

² Excluded are:

A.

Mechanically separated meat;

B.

Meat containing bone or skin fragments;

C.

The meat of the head (excluding the masseters), the non-muscular parts of the Linea alba , the carpal and tarsal parts, the waterfall of meat scraped on the bones, as well as the muscles of the diaphragm, unless the seers were removed.

³ Meat preparations of which it is obvious that they can be consumed only after having been hot-treated can also be made from:

A.

Minced or chopped meat of cutting or trimming falls;

B.

Mechanically separated pig or poultry meat.

⁴ The responsible person ensures that the ground meat meets the requirements of Schedule 1 A . ¹

The stomachs, bladders and hose can be used only:

A.

Whether they come from animals that have been slaughtered in a slaughterhouse authorised and declared fit for human consumption after the control of the meat;

B.

Whether they were salted, bleached or dried; and

C.

If effective measures have been taken to avoid re-contamination after the treatment referred to in the let. B.

¹ Mechanically separated meat means the product obtained by the removal of meat from bones covered with flesh after the bone or poultry carcasses, using mechanical means resulting in the destruction or modification of the meat. Fibrous structure of muscles.

² The mechanically separated meat must be obtained exclusively from meat within the meaning of s. 3, para. 1.

³ Excluded are the following:

A.

The bones of the head, feet, tail, femur, tibia, peroné, humerus, radius and cubitus;

B.

Bovine, ovine and caprine animals;

C.

Legs, neck skin and head of poultry.

⁴ Art. 179 D , para. 5, and 180 C , para. 5, of the order of 27 June 1995 on epizootic diseases ¹ Are reserved.

⁵ The calcium content of mechanically separated meat must be:

A.

Less than or equal to 0.1 % (= 100 mg per 100g or 1000 ppm) of fresh produce; and

B.

Determined by a standardised method recognised at international level. ²

¹ The specific name of meat, meat preparations and meat products must include:

A.

The reference to the animal species from which the meat originates;

B. ¹

Depending on the nature of the product, one of the following:

1.

"Meat" or the name of the piece of meat in accordance with professional practice,

2.

"Preparation of meat" or denomination of the piece of meat in accordance with professional use, preceded by the word "preparation of",

3.

"Meat product" or the name of the piece of meat in accordance with professional use, preceded by the term "product based on".

² If a product cannot be classified in one of the product groups referred to in par. 1, let. B, indicate the manufacturing technology or the nature of the treatment.

³ In the specific name of meat preparations and meat products, the non-standard ingredients which are not common must also be indicated.

⁴ Instead of the specific name referred to in para. 1, the following names are admitted as a specific name only for meat products and meat preparations cited below: boudin, cream pudding, dried meat of Grisons, cervelas, cheese from Italy (peasant or deli), sausage to roast calf, gendarme, sausage in the liver, sausage of Lyon, mortadella, raw bacon, raw ham, salami (Milano, Nostrano, Varzi), ham (peasant, from behind cooked, cooked to bone, model), schüblig, sausage to roast pork, Dried meat of Ticino, dried meat of Valais, sausage of Vienna. ²

⁵ The reference to the animal species is not necessary in the case of meat products and meat preparations consisting exclusively of beef or pork and in the case of the usual names referred to in para. 4. ³ If the specific name refers to one of these two species of animals, the meat part of the species mentioned must be more than 50 % of the mass of the meat incorporated into the product. ⁴

⁶ For meat products and meat preparations which give the impression of being made of a whole piece of meat but which, in reality, consist of different pieces linked together by various ingredients, including additives or Of food enzymes or other processes, the specific name must be supplemented by the words'reconstituted meat'. ⁵

¹ Ingredients for meat preparations and meat products should be listed as follows in the list of ingredients:

A.

Skeletal muscles: " meat of ... ¹ "; where the maximum limits set out in Schedule 1 for the content of adipose tissue and connective tissue are exceeded and all other criteria referred to in s. 3, para. 5, the muscular meat content must be adjusted downward and the list of ingredients must indicate the presence of adipose tissue or connective tissue;

B.

Organs: " ... (indication of organ) of ... ² ";

C.

Adipose tissue: " fat of ... ³ ";

D.

Lard, seine, blood and plasma: may be declared without reference to the animal species;

E.

Mechanically separated meat: " mechanically separated meat of ... ⁴ ".

² The treated stomachs, bladders and intestines must be declared with the reference to the animal species of which they are derived.

³ Sausage hoses must be indicated in the list of ingredients as follows:

A.

For natural or artificial casings unfit for consumption: "unconsumable envelope";

B.

For coloured casings or treated in an immersion mass: "coloured envelope".

⁴ The packagings and packings of the following foodstuffs must bear a statement indicating that these products must be fully cooked before being consumed: ⁵

A.

Ground meat and preparations based on meat for consumption cooked;

B.

Poultry meat products intended for consumption cooked;

C.

Poultry or chopped horse meat;

D.

Meat preparations containing mechanically separated meat. ⁶

⁵ Packages and packings containing meat, meat preparations or meat products which are not intended to be supplied to the consumer must be dated in accordance with art. 12 and 14 OEDAl ⁷ . The minimum retention period or consumption limit date may be replaced by: ⁸

A.

For meat: by the date of packaging;

B.

For meat preparations or meat products: by the date of manufacture. ⁹

⁶ For meat and meat products, smoking, seasoning, marinade and coating with breadcrumbs are not considered to be sufficient treatment or sufficient processing within the meaning of s. 15, para. 3, OEDAl.

⁷ Packaged meat packagings and packings shall bear the following information in accordance with Annex 1 A :

A.

"Percentage of fat less than ...";

B.

"Connective tissue ratio on meat protein less than ...". ¹⁰

⁸ Appropriate measures ensure that meat within the meaning of s. 31, para. 2, let. B, of the order of 23 November 2005 concerning the slaughter of animals and the control of meat ¹¹ , having not been examined for the research of trichinae, as well as meat preparations or meat products derived from them, is intended solely for the Swiss market. When handing over to the consumer, their packagings and packings shall be fitted with a square shape mark on which the reference "only CH" is indicated. Meat products available for self-service sales must also be marked in this way. ¹²

⁹ A reference to hygiene or a clear reference to it shall be affixed to the packagings and packings of fresh poultry meat and preparations based on poultrymeat in the same field of view as the Specific naming. It must specify:

A.

The hygiene rules that consumers must comply with when preparing fresh poultry meat for households;

B.

Products must be thoroughly cooked before they are consumed. ¹³

¹⁰ Meat products and meat preparations which are manufactured with the addition of the enzyme transglutaminase must be marked "Not suitable for persons with coeliCzechoslovakia". This applies only to products which have not undergone heat treatment and which, in accordance with the intended use, do not need to be heated before consumption. Meat preparations and meat products sold in bulk must be marked. ¹⁴

Meat, meat preparations and meat products which are labelled according to Art. 9, para. 8, cannot be exported to the following countries: ¹

A.

Member States of the European Union and the European Economic Area;

B.

United States of America;

C.

Canada;

D.

Chile;

E.

New Zealand;

F.

Saint-Marin;

G.

Principality of Andorra.

Gelatin is a natural and soluble protein, gelling or not, obtained by partial hydrolysis of collagen produced from animal skins, tendons, nerves and bones.

¹ The gelatin can only be produced from the following raw materials:

A. ¹

Of bones, which are not considered to be the specified risk material according to the art.179 D , para. 1, of the order of 27 June 1995 on epizootic diseases ² ;

B. ³

Skins and pelages of annuity ruminants;

C.

Pork pelts;

D.

Poultry skins;

E.

Ligaments and tendons;

F.

Skins and pelage of wild game;

G.

Of skins and fish bones.

² The raw materials listed in para. 1, let. A to e must come from:

A.

Animals slaughtered in a slaughterhouse authorised and declared suitable for human consumption following the control of meat; or

B.

Of wild game considered to be suitable for human consumption.

³ The use of hides and skins, which are not intended to be used as food or which have been the subject of a tanning operation, is prohibited.

⁴ Food gelatin must have a protein content equal to or greater than 84 % mass.

Collagen is a protein based product derived from bones, skins, pelages and animal tendons.

¹ Collagen intended for use in foodstuffs can only be produced from the following raw materials:

A.

Of bones, which are not considered to be the specified risk material according to the art.179 D , para. 1, of the order of 27 June 1995 on epizootic diseases ¹ ;

B.

Skins and pelages of annuity ruminants;

C.

Pork pelts;

D.

Poultry skins;

E.

Ligaments and tendons;

F.

Skins and pelages of wild game;

G.

Of skins and fish bones. ²

² Moreover, the provisions of Art. 11, para. 2 and 3, are applicable.

¹ The packaging and packaging of gelatine must bear the words'Food gelatine' and the date of minimum shelf-life .

² The collagen intended for consumption shall bear the words "Collagen suitable for human consumption" and the date of manufacture.

¹ Milk is the product of the complete trafficking of one or more cows on a regular basis. ¹

² Raw milk is a milk which has not been heated to more than 40 ° C or subjected to treatment having equivalent effect.

³ The milk is deemed to be ready for consumption if it has been subjected to treatment within the meaning of s. 49 of the Hygiene Ordinance of 23 November 2005 on hygiene ² .

¹ The fat content of consumer-ready milk must meet the following requirements:

A.

Whole milk must have a fat content of at least 35 g per kilogram. This content shall not be amended by adding or removing lactic fat or by mixing it with milk whose fat content has been modified.

A ^Bis . ¹

The standardised whole milk must have a fat content of at least 35 g but less than 50 g per kilogram.

B.

Partly skimmed milk must have a fat content greater than 5 g and less than 35 g per kilogram;

C.

Half-skimmed milk shall have a fat content of at least 15 g and a maximum of 18 g per kilogram.

D.

Skimmed milk (lean milk) must have a fat content equal to or less than 5 g per kilogram.

E.

Cream-rich milk (fortified milk fat) must have a fat content of at least 50 g and less than 150 grams per kilogram.

² The adjustment of the fat content may only be made by adding or removing cream or by mixing with milk with a different fat content.

³ Milk can be homogenized.

Whole milk must:

A.

For a fat content of 35 g per kilogram and at a temperature of 20 ° C, having a mass greater than or equal to 1028 g per litre or a corresponding mass per litre if it is a milk of a different fat content;

B.

For a fat content of 35 g per kilogram, contain at least 28 g of protein per kilogram, or a corresponding concentration if it is a milk of a different fat content;

C.

For a fat content of 35 g per kilogram, have a non-fat dry matter content greater than or equal to 85 g per kilogram, or a corresponding content if it is a milk of a different fat content.

¹ Ready-to-eat milk can be enriched with essential or physiologically relevant substances within the meaning of s. 18 ODAlOUs; except whole milk.

² Milk-enriched milk must have a lactic protein content equal to or greater than 38 g per kilogram. Milk can only be enriched with lactic proteins. The prior withdrawal of lactic proteins is not allowed.

³ The lowering of the lactic protein content is not allowed.

⁴ The conversion of lactose into glucose and galactose is permitted to reduce the lactose content in milk.

¹ The specific names of consumer-ready milk are governed by Art. 27, para. 1.

² Whole milk within the meaning of s. 27, para. 1, let. A, may also carry a statement such as "natural fat content".

¹ For ready-to-eat milk, the indications required for art. 2 OEDAl ² Shall be supplemented by the following:

A. ³

All types of treatment intended to prolong the shelf life and to increase hygiene and microbiological safety; abbreviations of the type "Past", "High Pasteurization", "UHT" or "Sterilized" are allowed; in case of use Additional filtration or separation processes, the terms "filtered" or "separated" must be indicated;

B.

The fat content in "grams per kilogram" or per cent ("%") ; in the case of whole milk within the meaning of s. 27, para. 1, let. A, an indication of the minimum fat content is permitted;

C.

An indication of the changes in the composition of milk within the meaning of s. 29;

D.

The storage temperature indication for refrigerated milk;

E.

The indication "Keep out of light" for pasteurized milk and pasteurized milk at high temperatures;

F.

The "homogenized" indication when the milk was subjected to homogenization.

² The indication referred to in the letter. B must be mentioned near the specific name.

¹ Where raw milk is pre-packaged, the indications required for s. 2 OEDAl ¹ Shall be supplemented by the following:

A. ²

The indication of the storage temperature;

B. ³

The indication that it is raw milk which must be worn at or above 70 ° C before being consumed;

C. ⁴

With the indication "Keep out of light".

² If raw milk is presented for sale in bulk, the retailer is required to inform consumers that raw milk is not ready for consumption and must be heated to at least 70 ° C prior to consumption. It is also required to inform them about the duration and the conditions for the conservation of raw milk.

¹ Dairy products are products obtained by processing milk or by further processing of milk products and which may contain specific ingredients and additives according to processing processes and products.

² The specific provisions for each product are reserved.

Dairy products may contain a maximum of 300 g of unlacted ingredients per kilogram. Unlaced ingredients should not be used to replace all or part of the milk components.

¹ For dairy products, the indications required by s. 2 OEDAl ¹ Shall be supplemented by the following:

A.

The fat content in grams per kilogram, in grams per 100 grams or per cent ("%") Lactic acid;

B. ²

In the case of storage under refrigeration: the indication of the temperature;

C.

The nature of heat treatment.

² The labelling rules for each product are reserved.

³ In the case of products not exceeding 20 g per unit and packaged in multiple packaging, the indications referred to in paras. 1 and 2 as well as s. 2, para. 1, OEDAl may appear on multiple packaging. Except for the particulars referred to in Art. 2, para. 1, let. A, n and o, OEDAl.

⁴ Dairy products manufactured from raw milk referred to in s. 26, para. 2, and whose production process does not involve heat treatment or physical or chemical treatment, must be declared "raw milk". ³

⁵ The reference to specific microorganisms used in manufacturing is permitted only if the concentration in the finished product is at least 1 million colony-forming units (CFU) per gram. ⁴

¹ Cheese is a product obtained from milk, which has been separated from the whey by the action of the rennet, other coagulants or processes. Depending on the type of product, it may be subject to further processing or refining.

² Unrefined cheese or fresh cheese is a consumer-ready cheese immediately after its manufacture, such as cheeses such as séré, mozzarella, cottage cheese, curd of fresh cheese, mascarpone.

³ Refined cheese is a cheese that is deemed to be ready for consumption only after being refined for a specified period of time under defined conditions, such as cheeses with flowered crust, washed rind, dry or refined crust No crust.

⁴ In addition to s. 37, only milk constituents may be added in the manufacture of refined cheese.

¹ Are allowed for the manufacture of cheese:

A.

Harmless cultures of lactic acid bacteria and flavouring bacteria (including special crops), yeasts and moulds;

B.

Technological auxiliaries (art. 16 ODAlOUs) and edible salt.

² Are allowed to confer some degree of sapidity:

A. ¹

The treatment of the surface of the cheese with spirits within the meaning of s. 57 to 77 of the Ordinance of the DFI of 23 November 2005 on alcoholic beverages ² , as well as wine, cider or vinegar;

B.

Smoking;

C. ³

The addition of spices, spice extracts and other ingredients conferring a certain sapidity, such as brewery drunches, grape marc, fruit marc.

³ The following are admitted for the care of cheeses:

A.

Rubbing with a rubbing solution, with the possible addition of salt, whole whey, plain yogurt, must, wine or a decoction of herbes;

B.

Washing with water, salt water, whey or whey;

C.

Vegetable oils;

D.

Acidified low-milk or acidified whey (recuite);

E. ⁴

Mechanical processing (using brushes or rags). ⁵

¹ Depending on the fat content of the dry extract (MG/ES), the following categories of cheese are distinguished:

² For refined cheese, according to the moisture content of the degreased cheese (tefd), the following categories of consistency are distinguished:

³ For unrefined cheese (fresh cheese), the tefd must not exceed 880 g/kg. For the curd of fresh cheese, it must be more than 880 g/kg, but not exceeding 890 g/kg.

Cheeses registered under an appellation of origin or a protected geographical indication within the meaning of the Ordinance of 28 May 1997 on PDO and PGI ² Are also subject to the specific requirements of the specifications laid down.

¹ In place of the specific name, cheeses may bear a name of cheese. Appellations of origin, indications of source and designations of origin shall be considered as such.

² ... ¹

^2bis Any designation of source must be accompanied by the specific denomination 'cheese'. ²

³ Cheeses bearing a fancy name or non-protected name must bear the specific denomination "cheese".

⁴ The particulars required by Art. 2 OEDAl ³ Shall be supplemented by the following:

A.

By the ingredients or processes used to confer a certain sapidity: spices, aromatic herbs, smoking, spirits or other ingredients;

B. ⁴

In the case of the use of buttermilk, the percentage of buttermilk in percent mass;

C.

For refined cheese: the category of consistency according to the art. 38, para. 2 (hard, semi-hard, etc.);

D. ⁵

...

E. ⁶

The indication "in raw milk" if milk used in the manufacture of cheese meets the definition of raw milk within the meaning of s. 26, para. 2, and that the manufacturing process does not involve heat treatment or physical or chemical treatment;

F. ⁷

...

⁵ The indication "based on thermisé milk" may be used if the milk used in the manufacture of the cheese has been heated to a temperature above 40 ° C and less than 72 ° C for at least 15 seconds and has a positive reaction to the Phosphatase test. ⁸

^5bis The indication "pasteurized" or "pasteurized milk" may be used if, at any given time in the manufacturing process, the milk or mass implemented for the manufacture of the cheese has been pasteurized within the meaning of s. 49, para. 1, let. Of the Ordinance of the DFI of 23 November 2005 on hygiene ⁹ . ¹⁰

^5ter By derogation from para. 4, let. E, if the whole milk used in the manufacture of cheese is raw milk within the meaning of s. 26, para. 2, it can be mentioned in an appropriate manner. ¹¹

⁶ Instead of the reference to the fat content provided for in Art. 35, para. 1, let. A, reference is made to the category of fat content with its designation referred to in s. 38, para. 1, as a percentage of the fat content of the dry extract (MG/ES). ¹²

The following substances are allowed for the stamping of cheeses:

A.

Additives allowed for the colouring of foodstuffs in accordance with the Ordinance of 23 November 2005 on additives ¹ ;

B.

Blue of Overseas (CI 77007);

C.

Methyl violet B (No. CI 42535).

¹ Grated cheese and cheese blends for the fondue, cheese quiche and other similar products can only contain cheese. ¹

² It is forbidden to grate the cheese crust and incorporate it into the mixture.

¹ Cheese preparations are cheese-based products with added ingredients.

² The share of cheese must be greater than 500 g per kilogram.

¹ The ready-to-use fondue is a product obtained from cheese and other ingredients, under the action of heat and an emulsification process.

² It shall have the following composition characteristics:

A.

The dry extract must be equal to or greater than 300 g per kilogram of finished product, of which at least 700 g per kilogram must come from the dry extract of the cheese;

B.

The ready-to-use fondues are distinguished according to the fat content of the dry extract (MG/ES):

C.

The ready-to-use fondue must not contain more than 30 g of starch per kilogram.

³ Cheese chips are a product made from cheese, starch and possibly other ingredients. The dry extract must be equal to or greater than 950 g per kilogram, of which at least 600 g per kilogram must come from the dry extract of the cheese.

¹ Fold cheese and processed cheese spreads are products obtained by smelting and emulsifying cheeses, under the action of heat and, as a general rule, of cast iron salts.

² For the manufacture of melted cheese and processed cheese, the following products may be used in addition to cheese:

A.

Milk and milk products;

B.

Spices, aromatic herbs and their extracts;

C.

Edible salt;

D.

Drinking water.

³ The dry extract (ES) of the finished product must come from at least 750 g per kilogram of the dried extract of the cheese.

⁴ The fat content of the dry extract (MG/ES) must correspond to that of the variety of cheese referred to in the denomination.

⁵ Depending on the fat content of the dry extract (MG/ES), the dry extract shall be as follows:

⁶ The dry extract (ES) must be:

A.

For raw or hard-paste cheese: equal to or greater than 500 g per kilogram;

B.

For semi-hard cheese: equal to or greater than 450 g per kilogram;

C.

For soft cheese: equal to or greater than 350 g per kilogram.

⁷ For processed cheese and tartiner cheese whose name includes the name of a variety of cheese, only the following products may be used, in addition to cheese:

A.

Lactic fat;

B.

Edible salt;

C.

Drinking water.

⁸ The composition must meet the following requirements:

A.

If the specific name includes an appellation of origin, only the cheese in question can be used for cast iron;

B. ¹

If the specific name includes an indication of source, the mixture used for the cast iron shall contain at least 750 g per kilogram of the quoted variety. The rest of the cheese must be comparable;

C.

For any other denomination of cheese, the mixture used for cast iron shall contain per kilogram more than 500 g of the cheese in question.

¹ Molecus cheese preparations consist of melded cheese and ingredients.

² The dry extract of the finished product must be at least 500 g per kilogram of the dry extract of the cheese.

³ Depending on the fat content of the dry extract (MG/ES), the finished product must have the following dry extract content:

A.

For MG/ES content equal to or greater than 450 g/kg: at least 400 g of dry extract per kilogram;

B.

For a MG/ES content of less than 450 g/kg: at least 200 g of dry extract per kilogram.

¹ In addition to the indications required by Art. 35, para. 1, the ingredients or processes used to confer a degree of sapidity on the part of cheese, such as spices, aromatic herbs, smoking, spirits or other ingredients, should be mentioned.

² In the case of melted cheese, processed cheese and processed cheese preparations, the category of fat content or the minimum fat content of the dry extract (MG/ES) may also be indicated in accordance with Art. 45, para. 5, instead of the fat content required by s. 35, para. 1, let. A.

³ In the case of cheese preparations, it is also possible to indicate the category of fat content, as reported on the part of cheese, in accordance with art. 38, para. 1, instead of the fat content required by s. 35, para. 1, let. A.

¹ The cream is the rich part of milk fat, which is obtained by physical separation. The dry matter shall be equal to or greater than 85 g per kilogram in the non-fat lactic part. ¹

² For stabilisation, cream can be enriched by 30 g per kilogram, at most, of milk constituents.

³ The fat content categories are as follows:

A.

"Cream" or "coffee cream" means a milk fat content of 150 g/kg;

B.

"Whole cream", "whips" or "cream": milk fat content of 350 g/kg;

C.

"Double-cream": milk fat content equal to or greater than 450 g/kg.

⁴ Sour cream (including fresh cream) is a heat-treated cream, acidified with appropriate microorganisms.

⁵ Thickened cream is a cream modified with thickening agents until a consistency is obtained to allow the spread. It is defined by analogy according to paras. 1, 2 and 4.

¹ The specific names of the cream must comply with Art. 48, para. 3.

² When the raw cream is pre-packaged, the particulars required for the art. 2 OEDAl ² Shall be supplemented by the following:

A.

Storage temperature;

B.

The indication that it is raw cream and that it is not ready for consumption;

C.

"Keep away from light".

³ If the raw cream is presented for sale in bulk, the retailer is required to inform consumers that the raw cream is not ready for consumption. It is also required to inform them of the duration and conditions for the conservation of raw cream.

¹ Butter is a water-type emulsion in milk fat. Only the raw materials referred to in s. 51 can be used in the manufacture of butter. The addition of salt is allowed.

² Tartinate dairy fats (including butter three-quarters fat and butter half-fat) are products in the form of a solid and malleable emulsion, mainly of water type in fat, derivatives Exclusively milk or certain milk products whose fat is the essential value; other substances necessary for their manufacture may be added, provided that they are not used to replace all or part of the milk Milk constituents. ¹

³ Butter preparations are mixtures of butter and ingredients that significantly alter the organoleptic properties of butter.

⁴ Dehydrated butter is a butter-based product which, apart from the milk fat, contains only traces of lactic and water components.

⁵ The butter fractions are products obtained from butyric fat, whose melting characteristics have been modified using physical processes.

¹ The butter of sweet cream is butter made exclusively from cream.

² Acidified butter is butter made:

A.

From butter acidified with a concentration of lactic acids obtained by microbiological means from milk, or

B.

From sour cream.

¹ The milk fat content shall be in accordance with the following provisions:

² Butter and butyric fat must meet the requirements set out in Schedule 5.

³ The salted butter must not contain more than 20 g of edible salt per kilogram.

¹ The following specific names shall be used:

A. ¹

"Butter", "butter three-quarters fat", "butter half-fat", "salted butter", "butter-based preparations" and "milk fat milk fat", depending on the fat content referred to in s. 52, para. 1;

B.

"Dehydrated butter" ("melted butter", "anhydrous butter", "butteroil", "butyric fat", "concentrated butter", "roasting butter", etc.) for the products referred to in s. 50, para. 4;

C.

"Butter fractions" for products referred to in s. 50, para. 5.

² The specific name of milk milk fat must be supplemented by the indication of the fat content per cent.

³ The specific denominations of butter and milk fat should be supplemented by the indication 'unpasteurised' if these products have been manufactured from raw materials or ingredients not subject to treatment With heat.

⁴ Butter referred to in s. 52, para. 1, let. A, may also be referred to as "milk cream butter", "fresh cream butter" or "acidified butter" if it is obtained from the corresponding raw materials. The name "whey cream butter" can be used if butter is obtained from a mixture of milk cream and whey cream.

⁵ The butter of whey cream made in a cheese can be referred to as "cheese butter".

⁶ ... ²

⁷ For the manufacture of foodstuffs whose specific name includes the term butter (p. Ex. Butter cookies, butter margarine), all types of butters (al. 1, let. A to c) may be used as ingredients.

⁸ Butter three-quarters fat may also be referred to as "butter with reduced fat" or "light butter" and butter half-fat "butter with low fat content", "light butter" or "butter light".

¹ In addition to the indications required for art. 35, para. 1, the words "Keep out of light" should be added.

² In the case of the addition of salt to butter, butter three-quarters fat, half-fat butter or dairy fats to be spreadable, the salt content must be indicated in percent in the list of ingredients.

³ For fractions of butter, the melting point corresponding to the translucent state must be indicated in degrees Celsius, in the immediate vicinity of the specific denomination.

¹ Slow milk (fermented milk) is obtained by fermentation of milk with appropriate microorganisms.

² Acidified milk is obtained by adding appropriate acidifying agents.

³ The milk fat content is governed by the provisions applicable to the yogurt.

⁴ For acidified milk, it is necessary to indicate the nature of the hot treatment implemented after lactic fermentation.

¹ Yogurt is obtained by fermentation of milk with Lactobacillus delbrueckii ssp bulgaricus And Streptococcus thermophilus .

^1bis Yogurt based on other ferments is obtained by fermentation of milk using Streptococcus thermophilus And harmless strains of Lactobacillus Sp E Sings . ¹

² The bacteria referred to in para. 1 and 1 ^Bis Must reach at least 10 million colony-forming units per gram of finished product. ²

³ Yogurt may also contain other suitable microorganisms.

⁴ The fat content of the milk shall be:

A.

For lean yogurt or skimmed yogurt: equal to or less than 5 g per kilogram;

B.

Partially skimmed yogurt: greater than 5 g but less than 35 g per kilogram;

C.

For whole milk yogurt or yogurt: equal to or greater than 35 g per kilogram;

D.

For cream yogurt, obtained from milk and cream: equal to or greater than 50 g per kilogram.

⁵ For partially skimmed yogurt and cream yogurt, the fat content must be indicated in percent mass, in the immediate vicinity of the specific denomination. The indication of the fat content relates to the lactic part.

¹ Yogourts within the meaning of s. 56, para. 1, must bear the name "yogurt".

² Yogourts from other ferments within the meaning of s. 56, para. 1 ^Bis , must bear the name "yogourt" supplemented by a term to adequately describe the nature of the modification induced in yogurt by specific Lactobacilli (p. Ex. "Sweet yogurt").

¹ Kefir is obtained by fermentation of milk. A lactic fermentation is added an alcoholic fermentation by means of yeast.

² Kefir must contain at least 1 million colony-forming lactic acid bacteria and 10 000 viable yeasts per gram of finished product.

³ The milk fat content is governed by the provisions applicable to the yogurt.

¹ Buttermilk (sweet buttermilk) is the residual liquid in the transformation of non-acidified cream into butter.

² It shall contain at least 80 g non-fat lactic dry matter per kilogram.

³ The acid buttermilk is the residual liquid from the transformation of acidified cream into butter. It can also be obtained by microbial acidification, from mild buttermilk.

⁴ It shall contain at least 80 g non-fat lactic dry matter per kilogram.

⁵ The non-fat lactic dry matter content can be increased by concentration from buttermilk and acid buttermilk.

¹ The whey (sweet whey, whey) is the liquid obtained after the coagulation of milk when making cheese or casein.

² The aciated whey is the whey whose lactose has been fully or partially fermented with lactic acid under the influence of appropriate microorganisms.

³ The acidified whey is obtained by adding appropriate acidifying agents.

⁴ The demineralized whey is whey of which all or part of the mineral salts have been subtracted by appropriate processes. ¹

¹ Milk serum is the residual liquid obtained from milk or whey after the extraction of proteins and milk fat.

² Art. 59, para. 2 and 3, applies by analogy to the serum of acidified milk and acidified milk serum.

¹ The whey cheese is a product obtained:

A.

From whole or skimmed whey, by hot acid precipitation (coagulation), with the possible addition of skimmed milk or buttermilk, or

B.

By evaporation (concentration, etc.) and by moulding whey or a mixture of whey and milk, cream or other by-products of milk.

² The removal of liquid prior to acid precipitation of milk is allowed.

³ The whey cheese obtained by concentration can be added sugar.

⁴ Coagulation-obtained whey cheese must have the following composition characteristics:

A.

The protein content of the whey in relation to the whole protein of the finished product must be equal to or greater than 510 g per kilogram;

B.

The dry matter content must be equal to or greater than 200 g per kilogram of finished product;

C.

It shall contain at least 150 g of fat per kilogram of dry matter; lean whey cheese shall contain a maximum of 150 g of fat per kilogram of dry matter.

⁵ The unrefined whey cheese is consumable immediately after its manufacture, the refined whey cheese and the refined lean-milk cheese are consumable only after a specified maturation time.

⁶ The following technological auxiliaries shall be admitted for whey cheese obtained by coagulation:

A.

Lactic acid (p. Ex. The azi);

B.

Citric acid;

C.

Acetic acid;

D.

Any other coagulant substance that is harmless to health.

⁷ Are allowed to confer some degree of sapidity:

A.

Edible salt;

B.

Spices and aromatic herbs, and their extracts;

C.

Smoking.

The whey cheese obtained by coagulation can be called "serac" or "ricotta".

¹ Concentrated milk is sweet or unsweetened milk, which has been disposed of in large part.

² It shall present the following dry and fat contents:

³ For sweet concentrated milk, the contents referred to in par. 2 must be corrected according to the percentage of sugar.

⁴ Concentrated milk can be standardized to a minimum of 34 % lactic protein content relative to the non-fat lactic dry matter. Only milk constituents are allowed for the standardization of lactic protein content. The protein ratio of whey/casein should not be changed.

¹ Powdered milk is milk that has been removed for the most part.

² The residual water content shall not exceed 50 g per kilogram.

³ The milk powder must contain the following fat contents:

⁴ Art. 62, para. 4, applies mutatis mutandis.

Powdered dairy products (powdered whey, powdered buttermilk, powdered milk powder, etc.) are dairy products whose water has been removed for the most part.

¹ Lactic proteins are a concentrate or powder of some or all milk proteins.

² The dry matter of lactic proteins must contain at least 500 g of protein per kilogram.

¹ In the case of products intended to be supplied to the consumer, reference shall be made, instead of the fat content required by Art. 35, para. 1, let. A:

A.

The non-fat dry matter content of lactic origin, except for powdered milk;

B.

The fat content in grams per kilogram, in grams per 100 grams or per cent ("%") , except for condensed skimmed milk (sweet or sweet) and skimmed milk powder.

² The indications referred to in para. 1. Let. A and b must appear in the same visual field as the specific denomination.

³ For powdered yogurt, the fat content of the lactic portion must be indicated in the specific name (e.g., "strawberry powder yogurt with 260 g fat per kilogram of lactic part").

⁴ For powdered milk with a high fat content, the fat content must be included in the specific name.

⁵ Dairy products made with whole milk powder cannot bear the name "whole milk product". ¹

¹ Eggs are unfertilized and uncooked germ cells, protected by an intact shell, of the domestic chicken ( Gallus domesticus ) Or another avian species, and specific to direct human consumption or to the manufacture of egg products.

² The egg consists of:

A.

Yellow (egg yolk): central part of the egg, translucent, of a homogeneous yellowish colour;

B.

White (egg white): mass of gelatinous consistency, colourless to whitish, translucent, enclosing the yolk;

C.

Of the shell membrane: membrane between the shell and the egg white.

³ Liquid egg means the unprocessed content of the egg after removal of the shell.

⁴ A cracked egg means an egg whose shell is damaged but whose membrane is intact.

¹ Ovoproducts are products obtained by processing eggs or their different components or mixtures, or by further processing of egg products.

² The concentration of 3 OH butyric acid shall not exceed 10 mg/kg of unmodified egg dry matter.

³ The lactic acid content of the raw material used to make the egg products shall not exceed 1 g/kg dry matter. However, for fermented products, this value must be the value recorded before the fermentation process.

⁴ The quantity of shell residue, egg membranes and other potential particulate matter in the processed egg product must not exceed 100 mg/kg of egg product.

⁵ The mixing of eggs of different animal species is not allowed.

¹ Cracked eggs can only be used for egg production; s. 71, para. 2, is reserved.

² Must not be used as food:

A.

Eggs with shelled shells and shredded shells ("broken eggs", "broken eggs");

B.

Eggs from the unfertilized incubator;

C.

Eggs that have been incubated and whose embryos have died ("incubated eggs").

³ During the visual inspection of a lot of eggs intended for delivery to the consumer, the rate of eggs with defects shall not exceed 7 %, of which at most: ²

A.

4 % broken eggs or cracked eggs;

B. ³

1 % of eggs with flesh or blood stains.

⁴ Imperfection tolerances shall be doubled if the lot controlled under para. 3 has fewer than 180 eggs.

¹ The shells of eggs used in the manufacture of egg products must be fully developed and not cracked.

² Cracked eggs may be used for the manufacture of liquid eggs or egg products if the production facility or packing centre delivers them directly to an establishment authorized to manufacture liquid eggs or to a company Of processing, where they are broken as quickly as possible. ¹

³ Only clean and dry eggs can be broken.

¹ On retail packagings, the particulars required for s. 2 OEDAl ¹ Shall be supplemented by the following:

A.

By a mention such as " for sale until ... ² ";

B.

By the storage temperature, if the product is delivered to the consumer in the chilled state;

C.

By the number of eggs and net weight or number of eggs and the minimum weight per egg in grams. ³

² If the laying date is indicated, it must be easily recognizable.

³ The country of production may also be indicated in short. Only the ISO 2 code of the country nomenclature for foreign trade statistics in the tariff of use is accepted. ⁴ In its version of 1 ^Er January 2004.

The indications required for art. 2 OEDAl ¹ Shall be supplemented by the following:

A.

For lots of egg products which are not intended for retail sale but to be used as ingredients in the manufacture of another product: by the temperature at which the egg products are to be preserved and the duration of their storage At this temperature;

B.

When other foodstuffs are added to the egg products: by the egg content, in percent of the mass, reported to the finished product;

C.

For liquid eggs within the meaning of Art 57, para. 7 of the Ordinance of the DFI of 23 November 2005 on hygiene ² : in addition to the indication required by the letter (b), by the reference to "unpasteurized liquid eggs-to be treated at the place of destination" and by the date and time at which the eggs were broken.

¹ Eggs that do not come from chickens ( Gallus domesticus ) Must bear, in addition to the particulars required under s. 72, the reference to the bird species concerned (p. Ex. Cane eggs, pigeon eggs).

² Packages, packings and containers containing eggs from cane must be marked "to consume only after at least ten minutes of cooking".

Colors allowed for the colouring of egg shells and the stamping of eggs are listed in Appendix 6.

¹ Honey is the sweetened substance produced by bees from nectar from flowers and honeydew or other sweet secretions from living plant parts, which they drink, combine with specific specific materials, transform In their organism, store and allow to ripen in the shelves of the hive. Honey can be fluid, thick or crystallized.

² Nectar honey is the honey coming mainly from flower nectars.

³ Honey honey is the honey derived primarily from the secretions of living parts of plants or secretions found on them.

⁴ The honey in rays is the honey stored by bees in the operculate alveoli of newly constructed radii, not containing a brood, and sold in whole rays or not.

⁵ Honey with pieces of rays is the honey that contains one or more pieces of honey in rays.

⁶ The drained honey is the honey obtained by dripping the disoperculate rays that do not contain a brood.

⁷ Centrifugal honey is the honey obtained by centrifugation of the disoperculate rays that do not contain a brood.

⁸ Honey honey is the honey obtained by pressing the rays that do not contain a brood; the rays can only be heated moderately or not at all.

¹ The moisture content shall not exceed:

A.

For honey: 21 % of the mass;

B.

For the honey of heather ( Calluna ) And clover honey ( Trifolium sp. ): 23 % of the mass.

² Honey must not have been overheated. Diastase and hydroxymethylfurfural content of honey are the criteria for overheating.

³ In addition, the requirements laid down in Chapter 23A 'Honey' of the Swiss Food Manual shall be valid ¹ .

¹ The following specific names may be used instead of the specific name 'honey':

A.

Nectar honey;

B.

Honeydew honey;

C.

Drained honey;

D.

Centrifuged honey;

E.

Pressed honey.

² Honey honey and honey with pieces of radii must be designated as such.

³ Honey with a foreign taste or odour, which has started to ferment or effervescent, or which has been excessively heated, must be designated as "pastry honey" or "industrial honey".

⁴ The specific name, except for pastry honey and industrial honey, may be completed:

A.

By the indication of the floral or vegetable origin, whether the honey is derived primarily from the indicated origin and whether it possesses the organoleptic, physico-chemical and microscopic characteristics;

B.

By a regional, territorial or topographical name, if the honey originates from the origin indicated; the provisions of the ordinance of 28 May 1997 on the PDO and PGI ¹ Are reserved.

Royal jelly is the product of the secretion of the mandibular and pharyngeal glands of worker bees.

¹ Royal jelly may contain a maximum of 70 % mass of water.

² The 10-hydroxy 2-decenoic acid content must be at least 1.4 % mass.

Royal jelly can also be called royal suc or royal food.

¹ Pollen refers to male spores collected by bees on the anthers of flowering plants. Pollen is humeced with nectar or honeydew from the bee jabot and is enriched by enzymes. It is transported in the form of pellets inside the hive to feed the brood. It is harvested by means of a trap placed at the entrance to the hive.

² Disaggregated pollen or crushed pollen is a grain of pollen whose envelope is mechanically modified so that its contents are more assimilable by the human organism.

The moisture content of dehydrated pollen must not exceed 8 % of the mass.