CODEX STAN 278-1978:Standard for Extra Hard Grating Cheese
1. Designat ion of cheese
Extra Hard Grating
2. Depositing country
United States of America
3. Ra w mate rials
3.1 Kind of milk: cow’s milk, goat’s milk or sheep’s milk and mixtures of these milks.
3.2 Authorized additions
3.2.1 Necessary additions:
– cultures of harmless lactic acid producing bacteria (starter)
– rennet or other suitable coagulating enzymes
– sodium chloride.
3.2.2 Optional additions:
– calcium chloride, max.200 mg anhydrous/kg of the milk used
– harmless flavour producing bacteria
– harmless enzymes to assist in flavour development (solids of preparation not to exceed 0.1% of weight of milk used)
– chlorophyll, including copper chlorophyll complex, max. 15 mg/kg cheese
– sorbic acid or its sodium or potassium salts, maximum 1 g/kg calculated as sorbic acid in the final product.
