01.6.2 Ripened cheese

Codex food category, from Codex General Standard for Food Additives (CXS 192-1995), Annex B.

Codex's category system is hierarchical: an additive recognised for a general category is recognised for all its subcategories, unless otherwise stated. So this page lists the additives provided for this category directly, and then those provided for the broader categories that contain it. The exceptions — "unless otherwise stated" — are carried in the notes beside each provision: a note such as "Excluding chocolate milk" narrows what the provision permits, including for the subcategories that inherit it. Read the notes on a broader category's provisions before applying them here.

Subcategories

Provided for this category

AdditiveMaximum levelNotesCitation
Calcium sorbate E2033,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 203, food category 01.6.2
Canthaxanthin E161g15 mg/kg

Note 201 For use in flavoured products only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).

CXS 192-1995 Table One, INS 161g, food category 01.6.2
Lysozyme E1105GMP

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 1105, food category 01.6.2
Natamycin (pimaricin) E23540 mg/kg

Note 3 For use in surface treatment only.

Note 80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 235, food category 01.6.2
Nisin preparation E23412.5 mg/kg

Note 233 As nisin.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 234(i), food category 01.6.2
Potassium nitrate E25235 mg/kg

Note 30 As residual NO3 ion.

Note 464 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 252, food category 01.6.2
Potassium sorbate E2023,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 202, food category 01.6.2
Sodium nitrate E25135 mg/kg

Note 30 As residual NO3 ion.

Note 464 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 251, food category 01.6.2
Sorbic acid E2003,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 200, food category 01.6.2