A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR CHEESE IN EC MEMBER STATES

Abstract

Differences in laws and regulations concerning the compositional requirements for cheese in EEC member states were studied. The parameters examined were authorised basic materials, optional ingredients, food additives and materials not allowed. No substantial differences regarding the basic materials were observed. Differences exist in respect to authorised optional ingredients. With respect to authorised food additives there is a considerable variation in the number of additives allowed in each country, although the additives permitted are, in general, within the list of those approved by the EEC Council. Requirements for treating raw materials and legal provisions for different cheese types were also examined.

Citation

Pappas, C.P. (1988), "A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR CHEESE IN EC MEMBER STATES", British Food Journal, Vol. 90 No. 4, pp. 163-165. https://doi.org/10.1108/eb011823