In recent years the consumption of ultra‐high temperature (UHT)milk has increased steadily throughout the countries of the EuropeanCommunity (EC). The legislation concerning the…
Abstract
In recent years the consumption of ultra‐high temperature (UHT) milk has increased steadily throughout the countries of the European Community (EC). The legislation concerning the composition and manufacture of UHT milk in each EC member state (except Spain and Portugal) is studied.
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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…
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.
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Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members states were…
Abstract
Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members states were studied. No substantial differences exist regarding most of the basic materials. However, there are differences in certain of these materials, e.g. non‐milk fats, skimmed milk powder or sweetners other than sucrose. More differences exist among the optional ingredients and food additives. Most of the food additives authorised by each state ae in the list of additives approved by the EC Council. Compositional requirements for different ice‐cream types were also studied.
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Differences in laws and regulations concerning the compositional requirements for cheese in EEC member states were studied. The parameters examined were authorised basic…
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.