AOAC Methods for Review in Codex STAN 234_11-2018

Cheese Summary

1. Identify the commoditystandard(s), foodclassor foodcategory towhich themethodapplies.

Reference Current234

CODEXSTAN283-1978 GeneralStandard forCheese CODEXSTAN208-1999 GroupStandard forCheeses inBrine

2018 2018

Cheese

Citric acid

ISO/TS 2963 | IDF/RM 34 Enzymatic method

IV

GroupStandard for UnripenedCheese including FreshCheese

CODEXSTAN221-2001

2018

Cheese

Citric acid

AOAC 976.15

Photometry

II

Gravimetry (Schmid- Bondzynski-Ratslaff)

CODEXSTAN262-2006 Standard forMozzarella CODEXSTAN263-1966 Standard forCheddar CODEXSTAN264-1966 Standard forDanbo CODEXSTAN265-1966 Standard forEdam CODEXSTAN266-1966 Standard forGouda

2016 2018 2018 2018 2018

Cheese

Milkfat

ISO 1735 | IDF 5

I

Cheese

Moisture

ISO 5534 | IDF 4

Gravimetry, drying at 102 °C I

Molecular absorption spectrophotometry

Cheese (and cheese rind)

Natamycin

ISO 9233-1 | IDF 140-1

III

ISO 9233-2 | IDF 140-2

HPLC

II

ISO/TS 19046-1I IDF/RM 233- 1 ISO/TS 19046-2I IDF/RM 233- 2

Cheese

Propionic acid

Gas Chromatography -FID IV Ion exchange chromatography- UV IV Potentiometry (determination of chloride, expressed as sodium chloride) II Gravimetry, drying at 102°C I

CODEXSTAN267-1966 Standard forHavarti

2018

Cheese

Propionic acid

CODEXSTAN268-1966 Standard forSamsø

2018

Cheese

Sodium chloride

ISO 5943 | IDF 88

CODEXSTAN269-1967 Standard forEmmental CODEXSTAN270-1968 Standard forTilsiter

2018 2018

Dry matter (Total solids) 15

Cheeses, individual

ISO 5534 | IDF 4

Gravimetry (Schmid- Bondzynski-Ratzlaff) Gravimetry (Schmid- Bondzynski-Ratzlaff)

Cheeses, individual

Milk fat in dry matter

ISO 1735 | IDF 5

I

CODEXSTAN271-1968 Standard forSaint-Paulin

2018

Cheeses in brine

Milk fat in dry matter (FDM)

ISO 1735 | IDF 5

I

Calculation from dry matter content and fat content

CODEXSTAN272-1968 Standard forProvolone

2018

Cottage cheese

Fat-free dry matter

I

CODEXSTAN273-1968 Standard forCottageCheese

2018

ISO 5534 | IDF 4 and

Gravimetry, drying at 102 °C

Gravimetry (Schmid- Bondzynski-Ratzlaff)

CODEXSTAN274-1969 Standard forCoulommiers

2018

ISO 1735 | IDF 5

Gravimetry (Schmid- Bondzynski-Ratzlaff) (for samples containing lactose up to 5%) I Gravimetry (Weibull-Berntrop) (for samples containing lactose over 5%) I Gravimetry (Weibull-Berntrop) I

CODEXSTAN275-1973 Standard forCream Cheese

2018

Cottage cheese

Milk fat

ISO 1735 | IDF 5

CODEXSTAN276-1973 Standard forCamembert

2018

ISO 8262-3 | IDF 124-3

CODEXSTAN277-1973 Standard forBrie CODEXSTAN278-1978 Standard forExtraHard GratingCheese

2018 2018

Cottage cheese

Milk fat in dry matter

ISO 8262-3 | IDF 124-3

Cheese, Unripened Including FreshCheese

Milk Protein

ISO 8968-1 | IDF 20-1

Titrimetry, Kjeldahl

I

Gravimetry drying at 102 °C (forced air oven)

Cream cheese

Dry matter

ISO 5534 | IDF 4

I

Calculation from fat content andmoisture content Gravimetry drying at 102°C (forced air oven)

2. Does the commoditystandardcontain limits (maxormin)and/orranges for theprovision?

Cream cheese

Moisture on fat free basis

I

 IfYES, include limitor range fromstandard?

ISO 5534 | IDF 4

Gravimetry (Schmid- Bondzynski-Ratzlaff)

 IfNO, is there someother textdiscussing thisprovision?

ISO 1735 | IDF 5

Emmental

Calcium

ISO 8070 | IDF 119

Flame atomic absorption

IV

CODEXSTAN283-1978

Provision

Commodity type

Limit

Text

>= 800mg/100g

NZcomment:STAN283hasno  provision forcitricacid. It is  permitted incottage cheese  underGMP. Section7.1.1:Designationof  firmnessaccording to the  moistureona fat‐freebasis.  Section7.2:Declarationofmilk  fatcontent. Section7.1.1:Designationof  firmnessaccording to the  moistureona fat‐freebasis. The term“cheese surface” is  used for theoutside layerof  cheeseorpartsof cheese,  even in the sliced, shreddedor  grated form.The term includes  theoutsideof thewhole  cheese,disregardingwhether  a rindhasbeen formedornot.

ISO/TS 19046-1I IDF/RM 233- 1

Citricacid

Cheese

Emmental

Propionic acid

Gas Chromatography -FID IV

ISO/TS 19046-2I IDF/RM 233- 2

Ion exchange chromatography -UV

Milkfat

Cheese

Emmental

Propionic acid

IV

Milkfat in dry matter –with highmoisture

Gravimetry after solvent extraction

Moisture

Cheese

Mozzarella

ISO 1735 | IDF 5

I

2mg/dm 2  of surface.Not  present inadepthof5mm

235Natamycin (pimaricin), Maximum level

Milkfat in dry matter –with low moisture

Gravimetry after solvent extraction

Cheese

Mozzarella

ISO 1735 | IDF 5

I

280Propionicacid  281Sodiumpropionate  282Calciumpropionate, Maximum level

3000mg/kg, calculatedas  propionicacid 

Cheese

NZcomment:STAN283hasno  provision forsodiumchloride.  It isapermitted ingredient.

Sodiumchloride

Cheese

IDF comment

CODEXSTAN262 to CODEXSTAN278

Cheese

Citric acid

ISO/TS 2963|IDF/RM 34

Enzymatic method

IV

Drymatter,minimum,%m/m Individual cheese varieties

Range from24to66 Range from18to85

Cheese

Citric acid

AOAC 976.15

Photometry

II

Milk fat indrymatter (FDM),%  m/m

Individual cheese varieties

Comment:AOAC 976.15 aswritten doesnot includeprecision data.

Molecular absorption spectrophotometry

CODEXSTAN208-1999

Cheese (and cheese rind)

Natamycin

ISO 9233-1|IDF 140-1

III

Milk fat indrymatter (FDM),%  m/m Fat‐freedrymatter,minimum,  %m/m

Cheeses inbrine

40

ISO 9233-2|IDF 140-2

HPLC

II

CODEXSTAN273-1968

Comment:Shall the two linesabovebe fully separated as the twomethodshavedifferent types?

Cottage cheese

18

Cheeses, individual

Dry matter (Total solids)

ISO 5534|IDF 4

Gravimetry, dryingat102°C I

0 Reference level4‐5

Calculation from drymatter content and fat content I Gravimetry, drying at 102°C

Milkfat,minimum,%m/m Cottage cheese

Cheeses, individual

Milkfat in dry matter

Milkfat indrymatter

Cottage cheese

No specification inSTAN273

ISO 1735|IDF 5 and

Gravimetry (Schmid- Bondzynski-Ratzlaff)

CODEXSTAN221-2001

ISO 5534|IDF 4

UnripenedCheese including  FreshCheese

Milkprotein

No specification inSTAN221

Calculation needed. Proposal tomodify according toCCMAS 39.

CODEXSTAN275-1973

Dry matter (Total solids) 15

Cheeses, individual

ISO 5534|IDF 4

Gravimetry, dryingat102°C I Calculation from drymatter content and fat content I Gravimetry, drying at 102°C

Drymatter,minimum,%m/m Creamcheese

22 67

Cheeses in brine

Milkfat in dry matter

Moistureon fat‐freebasis

Creamcheese

ISO 5534|IDF 4 and

(FDM)

Gravimetry (Schmid- Bondzynski-Ratzlaff)

CODEXSTAN269-1967

ISO 1735|IDF 5

Calcium,minimum

Emmental

800mg/100g

Calculation needed. Proposal tomodify according toCCMAS 39.

Calculation from dry matter content and fat content Gravimetry, drying at 102°C

Propionicacid,minimum Emmental

150mg/100g

Cottage cheese

Fat-free dry matter

I

CODEXSTAN262-2006

ISO 5534|IDF 4 and

Milkfat indrymatter,  minimum,%m/m Milkfat indrymatter,  minimum,%m/m

Mozzarellawithahigh  moisture content Mozzarellawitha low  moisture content

20 Reference level40‐50 18 Reference level40‐50

Gravimetry(Schmid- Bondzynski-Ratzlaff)

ISO 1735|IDF 5

Gravimetry (Schmid- Bondzynski-Ratzlaff) (for samples containing lactose up to 5%) I Gravimetry (Weibull-Berntrop) (for samples containing lactose over 5%) I Calculation from drymatter content and fat content I Gravimetry, drying at 102°C Gravimetry (Weibull-Berntrop) Calculation from drymatter content and fat content I Gravimetry, drying at 102°C

Cottage cheese (for samples containing lactose up to 5%) Cottage cheese (for samplescontaining lactose over 5%)

Milkfat

ISO 1735|IDF 5

Milkfat

ISO 8262-3|IDF 124-3

Comment:Suggestion to separate lines, and clarify in the first column thedifference in scope that justifieshave two complimentary type I methods

Cottage cheese (with non- dairy ingredients)

Milkfat in dry matter

ISO 5534|IDF 4 and ISO 8262-3|IDF 124-3

Cottage cheese

Milkfat in drymatter

ISO5534|IDF 4 and

Gravimetry(Schmid- Bondzynski-Ratzlaff)

ISO 1735|IDF 5

Comment: ISO 5534|IDF 4mustbe added fordrymatterdetermination. Also, ISO 1735 | IDF 5 ispreferable to ISO 8262-3 | IDF 124-3. ISO 1735 |IDF 5 is fully applicable to cottage cheeseunless the cheese containsnon-dairy ingredients like sugar, jam, muesli…. For these “added” products ISO 8262-3 | IDF 124-3 ismore appropriate. Seeproposed revised linesabove.

Calculation from drymatter content (gravimetry, drying at 102°C) and fat content

Milkfat in dry matter -with highmoisture

ISO 5534|IDF 4 and

Mozzarella

I

(gravimetry, Schmid- Bondzynski-Ratzlaff)

ISO 1735|IDF 5

Calculation from drymatter content (gravimetry, drying at 102°C) and fat content

ISO 5534|IDF 4 and SO1735|IDF5

Milkfat in dry matter–with low moisture

Mozzarella

I

( gravimetry, Schmid- Bondzynski-Ratzlaff)

Comment:Calculation needed. Proposal tomodify according toCCMAS 39.