GSFA Online Food Category 01.6.6

GSFA Online

Updated up to the 44^th Session of the Codex Alimentarius Commission (2021)

Food Category Details

Whey protein cheese (01.6.6)

Description:
Product containing the protein extracted from the whey component of milk. These products are principally made by coagulation of whey proteins.¹ Example: ricotta cheese. Different from whey cheese (01.6.3).

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 01.6.6

INS No.	Food Additive or Group	Max Level	Notes	Defined In
260	Acetic acid, glacial	GMP		01.6.6
575	Glucono delta-lactone	GMP		01.6.6
270	Lactic acid, L-, D- and DL-	GMP		01.6.6
296	Malic acid, DL-	GMP		01.6.6
330	Citric acid	GMP		01.6.6
281	Sodium propionate	3,000 mg/kg	Note 70	01.6.6
280	Propionic acid	3,000 mg/kg	Note 70	01.6.6
282	Calcium propionate	3,000 mg/kg	Note 70	01.6.6
	SORBATES	3,000 mg/kg	Note 42	01.6.6
235	Natamycin (Pimaricin)	40 mg/kg	Note 3 Note 80	01.6.6
234	Nisin	12 mg/kg		01.6.6

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

Standard for Whey Cheeses (CODEX STAN 284-1971).

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