1.7.4 Whey cheese
EU food category, from Regulation (EC) No 1333/2008, Annex II, Part D.
Under Annex II, an additive may be used only in the foods and under the conditions listed for them. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 1.7.
Listed for this category
| Additive | Maximum level | Conditions | Citation |
|---|---|---|---|
| Acetic acid E260 | quantum satis | — | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Buffered vinegar E267 | quantum satis | — | Regulation (EC) No 1333/2008, Annex II |
| Citric acid E330 | quantum satis | — | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Glucono delta-lactone E575 | quantum satis | — | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Lactic acid E270 | quantum satis | — | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Powdered cellulose E460 | quantum satis | only grated and sliced cheese. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
Permitted as members of an additive group
Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.
Group II, Colours atquantum satis — 24 additivesquantum satis.
- Anthocyanins E163
- Beet red E162
- Beta -carotene E160a
- beta-Carotenes, Blakeslea trispora
- beta-Carotenes, vegetable
- Calcium carbonate E170
- Caramel I – plain caramel E150a
- Caramel II - sulfite caramel E150b
- Caramel III - ammonia caramel E150c
- Caramel IV - sulfite ammonia caramel E150d
- Chlorophyllin copper complexes, potassium and sodium salts
- Chlorophylls E140
- Chlorophylls, copper complexes
- Copper complexes of chlorophylls and chlorophyllins E141
- Iron oxide, black
- Iron oxide, red
- Iron oxide, yellow
- Iron oxides and hydroxides E172
- Paprika extract
- Paprika extract, capsanthin, capsorubin E160c
- Riboflavin E101
- Riboflavin-5′-phosphate (sodium) E101
- Vegetable carbon E153
- β-Carotene-rich extract from Dunaliella Salina
Nitrates — 2 additivesML = 75 mg/kg. only cheese milk of hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026. Note: (30) In the cheese milk or equivalent level if added after removal of whey and addition of water (XA) The maximum amount that may be added during the manufacturing expressed as NO₃ ion. (XB) In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
- Potassium nitrate E252
- Sodium nitrate E251
Sorbic acid - potassium sorbate (SA) — 2 additivesML = 1000 mg/kg. only cheese, pre-packed, sliced; layered cheese and cheese with added foods. Note 1: The additives may be added individually or in combination.
- Potassium sorbate E202
- Sorbic acid E200