FAO - División de Producción y Sanidad Animal

LECHE Y LÁCTEOS

Recursos Informativos

Directrices del Codex

Año	Título	PDF
1999	General Standard for the Use of Dairy Terms
1999	Standard for Milk Powders and Cream Powder
1999	Standard for Cheeses in Brine
1999	Standard for Butter
1999	Standard for Milkfat Products
1999	Standard for Evaporated Milks
1999	Standard for Sweetened Condensed Milk
1999	General Standard for Cheese
1999	Standard for Whey Cheese
1995	Standard for Whey Powders
1995	Standard for Edible Casein Products
1991	Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
1978	Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese
1978	Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese
1978	General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread)
1978	International Standard for Extra Hard Grating Cheese
1976	International Standard for Cream for Direct Consumption
1973	International Individual Standard for Brie
1973	International Individual Standard for Camembert
1973	International Individual Standard for Cream Cheese (Rahmfrischkase)
1969	International Individual Standard for Coulommiers
1968	International Individual Standard for Cottage Cheese Including Creamed Cottage Cheese
1968	International Individual Standard for Provolone
1968	International Individual Standard for Saint-Paulin
1968	International Individual Standard for Tilsiter
1967	International Individual Standard for Emmentaler
1966	International Individual Standard for Cheddar
1966	International Individual Standard for Danbo
1966	International Individual Standard for Edam
1966	International Individual Standard for Gouda
1966	International Individual Standard for Havarti
1966	International Individual Standard for Samsoe

LECHE Y LÁCTEOS

Recursos Informativos

Directrices del Codex