A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR YOGURT IN EC MEMBER STATES
Christophoros P. Pappas
(Dairy Research Institute, Greece)
98
Abstract
Differences in laws and regulations concerning the basic materials, optional ingredients and food additives authorised in yogurt manufacture in each EC member state were studied. Not many differences exist regarding the basic materials. However, considerable differences exist with respect to optional ingredients and food additives. Legal provisions for different yogurt types and other requirements were also studied.
Keywords
Citation
Pappas, C.P. (1988), "A COMPARATIVE STUDY OF LAWS AND REGULATIONS ON COMPOSITIONAL REQUIREMENTS FOR YOGURT IN EC MEMBER STATES", British Food Journal, Vol. 90 No. 5, pp. 195-198. https://doi.org/10.1108/eb011826
Publisher
:MCB UP Ltd
Copyright © 1988, MCB UP Limited