General Standard for Food Additives - CODEX Alimentarius

CODEX STAN 192-1995 Page 61 of 287
Annex C sorted by GSFA Food Category Number
Standard No
243-2003
Codex Standard Title Food Cat. No.
Fermented milks (drinks based on fermented milk, plain or flavoured, heat
treated or not heat treated)
01.1.2
243-2003 Fermented Milks (plain) 01.2.1
243-2003 Fermented Milks (plain, non-heat treated) 01.2.1.1
243-2003 Fermented Milks (plain, heat treated) 01.2.1.2
281-1971 Evaporated milks 01.3.1
282-1971 Sweetened Condensed Milks 01.3.1
250-2006 Blend of Evaporated Skimmed Milk and Vegetable Fat 01.3.2
252-2006 Blend of Sweetened Condensed Milk and Vegetable Fat 01.3.2
288-1976
288-1976
Cream and Prepared Creams (reconstituted cream, recombined cream,
prepackaged liquid cream)
Cream and Prepared Creams (whipping cream, cream packaged under
pressure, whipped cream)
01.4.1
01.4.2
288-1976 Cream and Prepared Creams (fermented cream, acidified cream) 01.4.3
207-1999 Milk Powders and Cream Powders 01.5.1
290-1995 Edible Casein Products 01.5.1
251-2006 Blend of Skimmed Milk and Vegetable Fat in Powdered Form 01.5.2
221-2001 Unripened Cheese, including Fresh Cheese 01.6.1
262-2007 Mozzarella 01.6.1
273-1968 Cottage Cheese 01.6.1
275-1973 Cream Cheese (Rahmfrischkäse) 01.6.1
283-1978
Cheese (unripened, including fresh cheese) – See also CODEX STAN 221-
2001
01.6.1
208-1999 Cheeses in Brine 01.6.2.1
263-1966 Cheddar 01.6.2.1
264-1966 Danbo 01.6.2.1
265-1966 Edam 01.6.2.1
266-1966 Gouda 01.6.2.1
267-1966 Havarti 01.6.2.1
268-1966 Samsoe 01.6.2.1
269-1967 Emmental 01.6.2.1
270-1968 Tilsiter 01.6.2.1
271-1968 Saint Paulin 01.6.2.1
272-1968 Provolone 01.6.2.1
274-1969 Coulommiers 01.6.2.1
276-1973 Camembert 01.6.2.1
277-1973 Brie 01.6.2.1
278-1978 Extra Hard Grating Cheese 01.6.2.1
283-1978 Cheese (ripened, including mould ripened) 01.6.2.1
284-1971 Whey Cheeses (whey cheese) 01.6.3