Decree No. 77 / 2003 Coll.
Decree laying down requirements for milk and milk products, frozen creams and edible fats and oils
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Effective from 01.07.2003
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77
DECLARATION
of 6 March 2003
laying down requirements for milk and milk products, frozen creams and edible fats and oils
According to Article 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll. and Act No. 146 / 2002 Coll., ("the Act ') and in accordance with European Community law, for milk and milk products, frozen creams and edible fats and oils:
MILK AND MILK PRODUCTS
(1) This decree implements the relevant provisions of the European Communities (1), following the directly applicable regulation of the European Communities (1a) and adapting the requirements for milk and milk products.
(2) For the purposes of this Order, the following definitions shall also apply:
(a) milk - milk as prescribed by the European Community1a) meeting the requirements of specific legislation2), 3) and treated under specific legislation, 2), 3)
(b) cream - a liquid milk product treated under special legislation2), 3) with a fat content of at least 10% by weight in the form of emulsion (milk fat in plasma) obtained by physical separation from milk;
(c) fermented milk product - milk product obtained by the fermentation of milk, cream, buttermilk or their mixtures using the micro-organisms listed in Annex 2, Table 4, not heat-treated after the fermentation process,
(d) yoghurt - fermented milk product obtained by the fermentation of milk, cream, buttermilk or mixtures thereof by the micro-organisms listed in Annex 2, Table 4,
(e) concentrated milk or concentrated cream - milk product, sweetened or unsweetened, obtained by partial evaporation of water from cream or from milk of whole fat, defatted or partially defatted, or from a mixture thereof, to which cream or milk powder may be added or both, and the addition of milk powder in the final product must not exceed 25% of the total dry matter content;
(f) dried milk or dried cream - the milk product powder obtained by drying whole, defatted or partially defatted milk or cream or their mixtures, with a water content not exceeding 5% by weight,
(g) cheese - milk product produced by precipitation of milk protein from milk by the action of rennet or other appropriate coagulation agents, by acidification and separation of whey,
(h) fresh cheese - unripened cheese not heat treated after fermentation,
(i) curd cheese - unripened cheese obtained by acidic precipitation which predominates over clotting with rennet;
(j) maturing cheese - cheese which has undergone further biochemical and physical processes following the acidification;
(k) melted cheese - cheese which has been heat-treated for addition of melting salts,
(l) butter - a milk product containing exclusively milk fat in the form of a water and fat emulsion,
(m) fresh butter - butter within 20 days of the date of manufacture,
(n) table butter - butter stored not more than 24 months from the date of manufacture at temperatures minus 18 ° C and below,
(o) butter concentrate - milk product with a total milk fat content of more than 90% by weight obtained from milk, cream or butter,
(p) butter fat - anhydrous milk fat obtained from milk, cream or butter containing more than 99,3% by weight of milk fat,
(q) traditional spreads - milk product of sour cream, containing added dried milk with the possibility of enrichment with whey or buttermilk powder, containing by weight not less than 31% and not more than 36% of milk fat and not less than 42% of dry matter produced by traditional technology by means of high pressure homogenisation of the cream mixture, followed by acidification of the mixture and thermification with final homogenisation before bottling,
(r) butter containing added alcohol - a compound milk product made from butter, sugar and alcoholic beverages,
(s) milk protein product - dried milk product obtained by separating protein from milk or whey,
(t) casein food - the basic protein component of milk insoluble in water obtained from defatted milk by precipitation using technological aids, washed and dried, without prejudice to the possibility of prior use of ion exchange or concentration processes, meeting the requirements set out in Annex 2, Table 14;
(u) caseinate food-dried milk protein product obtained by neutralising acid casein with food-grade agents and meeting the requirements set out in Annex 2, Table 15;
(v) buttermilk - a milk product obtained as a by-product in the manufacture of butter,
(w) whey - milk product obtained as a by-product in the manufacture of cheese, including curds and caseins,
(x) whey cheese - milk product obtained by precipitating whey or a mixture of whey with milk,
(y) heat treatment - technological process according to specific legislation, 3) where the use of different combinations of temperature and time of exposure to heat which exhibit an equivalent effect limits the number of undesirable micro-organisms and ensures the health and durability of milk and the final milk product;
(z) thermification - heat treatment of milk, corresponding to the effect of heating up to 57 ° C to 68 ° C for at least 15 seconds, and dairy products after completion of the fermentation process and before packing to suppress or stop the activity of the dairy micro-flora present up to 80 ° C;
(aa) pasteurisation - heat treatment of milk and milk products by heating milk to a temperature of at least 71,7 ° C for at least 15 seconds or other combination of time and temperature to achieve an equivalent effect,
(bb) high pasteurisation - heat treatment of milk and milk products by heating the milk to a temperature of at least 85 ° C with a negative result of the peroxidase and phosphatase test;
(cc) high temperature treatment (UHT) - heat treatment of milk and milk products in the short term by heating the uninterrupted stream of milk to a high temperature, corresponding to the effect of heating to a temperature of at least 135 ° C for at least 1 second, followed by aseptic packaging in opaque containers so that chemical, physical and sensory changes are minimised,
(dd) sterilisation of milk and milk products - heat treatment of milk and milk products by their indirect heating in hermetically sealed packages to a temperature above 100 ° C for a period of time to ensure compliance with the requirement of microbiological safety under the special legislation3) without breaching the seal;
(ee) milk retention - the product obtained by the concentration of milk proteins based on the ultrafiltration of milk, partly skimmed milk or skimmed milk,
(ff) milk permeate - the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk or skimmed milk based on ultrafiltration,
(gg) lactose - a natural component of milk which is normally obtained from whey with an anhydrous lactose content of at least 99,0% m / m on the dry anhydrous product; may be anhydrous or contain one crystal water molecule or may be a mixture of both forms.
Breakdown of species, groups and sub-groups
Annex No 1 lists the breakdown of milk and milk products into species, groups and subgroups.
Labelling of packaging
(1) In addition to the requirements laid down in the law, the specific legislation4) and the European Community4a), additional labelling requirements are set out in paragraphs 2 to 43.
(1) In addition to the requirements laid down in the law, the specific legislation4) and the European Community4a), additional labelling requirements are set out in paragraphs 2 to 43.
(2) Milk and cream shall be marked
(a) the name of the species and group;
(b) the name of the sub-group according to the fat content laid down for each product by the Regulation of the European Communities (1a) or in Annex 2, Table 2,
(c) the fat content, with the indication "at least" in the case of non-standardised agricultural milk.
(3) Liquid milk of cow's milk or liquid cream of cow's milk shall be labelled only as milk or cream.
(4) In the case of liquid milk and liquid cream, the method of heat treatment shall be indicated in accordance with the specific legislation.3)
(5) The term "durable milk" or "durable cream" means only liquid milk or liquid cream which has been achieved by extending the shelf life period by heat treatment in accordance with § 1 (cc) and (dd) and which have not undergone chemical, physical and sensory changes and which comply with the microbiological requirements of a specific legislation3) after a thermostatic test of the sample in a closed container carried out at 30 ° C for 15 days or, if necessary, at 55 ° C for 7 days.
(6) The concentrated milk product shall be marked with a non-fat dry matter content by weight in accordance with Annex 2, Table 5.
(7) The concentrated milk product, with the exception of the concentrated milk of unsweetened and unsweetened fat, is to be marked with a fat content by weight in accordance with Annex 2, Table 5.
(8) The dried milk product, with the exception of skimmed-milk powder, is to be marked with a fat content by weight of the product name in accordance with Annex 2, Table 6.
(9) For milk powder and cream powder in a package intended for the final consumer, the recommended method of dilution or the method of putting it into its original state, including the indication of the fat content by weight of the product thus prepared.
(10) Where the concentrated milk product, dried milk product and liquid cream of a weight of less than 20 g is packed in a group packaging, 5) the labelling particulars may only be given on the group packaging, except for the name of the product type.
(11) In the case of a dried milk product, with the exception of a product intended for particular nutritional uses, (6) the labelling of the packaging intended for the final consumer should appear on the packaging "not intended for infant feeding up to 12 months."
(12) A milk product which has been produced from heat-treated or heat-treated milk or milk treated with termisation and which has not undergone heat treatment during the manufacturing process shall be labelled "produced from raw milk" or "produced from termised milk."
(13) For a milk product which has undergone a heat treatment at the end of the production process, the nature of the heat treatment shall be indicated in accordance with the specific regulatory regulation.3)
(14) The fermented milk product shall be marked with:
(a) the name of the species or group in accordance with the requirements set out in Tables 3 and 4 of Annex 2;
(b) fat content,
(c) the seasoning ingredient used,
(d) as sweetened if natural sweetener7) or sweetener is added. 8)
(15) The milk product heat-treated after the fermentation process and the milk product enriched with the addition of micro-organisms referred to in Annex 2, Table 4, shall be marked with:
(a) the name of the species,
(b) fat content,
(c) the seasoning component used in accordance with a specific legislative regulation.4)
(16) Milk butter shall be marked in accordance with the European Community Regulation. (a)
(17) Dairy butter, the manufacture of which only sweet or sour cream and milk culture have been used as a single product.
(18) For consumer-packed table butter, the date of application shall be 20 days from the date of removal from storage from the freezer store. The date of manufacture shall be marked on the packaging intended for consumers by the manufacturer, the date of removal from the freezer warehouse shall be marked by the distributor on the outer packaging and the date of application shall be marked by the seller.
(19) Traditional spreads are marked
(a) fat content,
(b) the dry matter content;
(c) the seasoning ingredient used.
(20) The curd is marked
(a) the name of the species, group or sub-group in accordance with the requirements set out in Annex 2, Table 11;
(b) a fat or fat content in the dry matter,
(c) dry matter content;
(d) the seasoning ingredient used.
(21) Curd may be labelled as a single product if only milk, milk culture, rennet and calcium chloride are raw materials.
(22) High-fat cream cream shall be labelled as high-fat cream. Furthermore, the product shall be marked with a fat content and a dry matter content by weight.
(23) A product of curd, milk or cream, containing added sugar and containing 30% or more by weight of fat in the dry matter shall be labelled as "cream cream '. Furthermore, the product shall be marked with a fat content and a dry matter content by weight.
(24) The cheese is marked
(a) the name of the species; processed cheese, processed cheese product and whey cheese also named group,
(b) in the case of a group of natural cheeses, the cheese may be marked with the name of the subgroup if it complies with the requirements laid down in Annex 2, Tables 9, 10 and 12;
(c) a fat or fat content, in the dry matter,
(d) dry matter content,
(e) the seasoning ingredient used,
(f) as a "processed cheese product" if the processed cheese contains more than 5% lactose.
(25) Melted cheese with a fat content by weight of not more than 30% of the dry matter may be marked as "low-fat '. Melted cheese with a fat content by weight in the dry matter of at least 60% may be marked as high fat.
(26) The cheese may be labelled as a single product if the raw material is only milk, cheese culture, rennet and calcium chloride and the ingredient edible salt up to 2,5% by weight.
(27) The protein milk product shall be identified by the name of the species or group and sub-groups according to the requirements set out in Annex 2, Table 14.
(28) The protein milk product placed on the market as a mixture shall be marked with the word "mixture...." according to the specific legislation.4)
(29) The milk protein from whey and a mixture of caseinates shall be labelled as a percentage by weight.
(30) For caseinate of food, the specifications shall be given according to the cation. In the case of mixtures, this indication may only be given in the accompanying product documentation.
(31) "fresh 'may be marked with liquid milk or liquid cream which has been heat-treated by pasteurisation or high pasteurisation, butter within 20 days of the date of manufacture and unripened cheese which has not been heat-treated after sieving.
(32) The date of application shall be indicated:
(a) liquid milk and liquid cream which have been heat-treated in accordance with the procedure referred to in § 1 (aa), (bb), (cc) and (dd) and in accordance with specific legislation, (3) unless they are labelled in accordance with paragraph 33;
(b) fermented milk product,
(c) the milk product heat treated after the fermentation process,
(d) a milk product enriched with the addition of micro-organisms as specified in Annex 2, Table 4,
(e) fresh butter;
(f) curd,
(g) fresh unripened cheese.
(33) Liquid milk and liquid cream which have been heat-treated in accordance with the procedure referred to in § 1 (cc) and (dd) and in accordance with the specific legislation, 3) may be marked with a minimum storage life instead of the designation referred to in paragraph 32.
(34) The designation "milk drink 'may be used for a liquid milk product containing more than 50% by weight of milk or whey. For the flavoured liquid milk product, the product name shall indicate the type of flavouring ingredient.
(35) The designation "milk 'means a milk product in which milk or milk product constitutes at least 50% by weight of that product.
(36) The designation "cheese 'means a product in which the cheese constitutes at least 50% by weight of that product.
(37) For a compound cheese product, the designation "cheese cake '," cheese dessert', "cheese roll '," salami melted cheese' may be used.
(38) A product in which yoghurt constitutes at least 50% by weight of that product may be designated as "yoghurt '.
(39) For products of milk fat concentrate and traditional spreads to which edible salt has been added, its content shall be given as a percentage by weight.
(40) For products of milk fat concentrate and traditional spreads, the fat content shall be declared at the full percentage by weight.
(41) The permitted negative mass and volume deviations of milk and milk products packaging are given in Annex 3.
(42) The tolerance for dry matter of maturing cheeses shall be minus 1% by weight of the values given on the packaging. A higher dry matter content for cheese and curd is not a glitch. The permitted technological tolerance of fat in the dry matter for natural cheeses must be less than plus 5% by weight; in the case of processed cheese and curds, they may not exceed 4% by weight from the indication on the packaging. Negative technological tolerances are not allowed.
(43) The term "Czech cream butter" refers only to butter intended for trading within the framework of the common organisation of the market in milk and milk products8c) and meets the requirements laid down in the European Community Regulation 8d).
Quality requirements
(1) Individual milk product groups and types of lactic acid micro-organisms for the production of fermented milk products must comply with the physical, chemical and microbiological requirements laid down in European Community Regulation (EC) No 8b) and Annex 2. Physical, chemical and microbiological requirements concern basic product types without flavouring additives.
(2) Only extra white sugar, white sugar or semi-white sugar may be used as a source of sucrose for concentrated milk products sweetened under special legislation. 7)
(3) In the manufacture of concentrated milk products sweetened, the addition of lactose is permitted in quantities not exceeding 0,03% by weight of the total weight of the product.
(4) The addition of sucrose for concentrated milk products sweetened shall correspond to the sugar ratio of 60,5 to 64,5 given by the following formula:
sugar ratio =% sucrose x 100% sucrose +% water
(5) Durability in the case of concentrated milk products not sweetened can only be achieved by heat treatment in accordance with a specific legislation.3)
(6) For concentrated milk products sweetened, durability can only be achieved by adding sucrose in accordance with paragraph 2.
(7) Durability for dried milk products can only be achieved through a drying process under a special legislature.3)
(8) For concentrated milk products and dried milk products, the addition of food supplements is permitted under a specific legislation. 8)
(9) In the case of concentrated milk and milk powder, the protein content of milk may be adjusted at a minimum level of 34% by weight in non-fatty dry matter by adding or removing milk ingredients in such a way that the ratio between whey proteins and casein is not altered in the treated milk. Milk retention, milk permeate and lactose may be used for this treatment.
(10) Flavoured fermented milk products may contain a maximum of 30% by weight of the flavouring ingredient.
(11) The milk protein product must be made from a raw material heat treated according to a specific legislation.3)
(12) Only lactic acid, hydrochloric acid, sulphuric acid, citric acid, acetic acid, orthophosphoric acid, whey or micro-organisms used as technological aids and bacterial cultures may be used in the manufacture of food acid casein if they meet the requirements of a specific legislation. 8)
(13) Only rennet or other milk-coagulation enzymes may be used as technological aids and bacterial cultures in the manufacture of casein of food sweet foods, provided that they comply with the requirements of a specific legislation. 8)
(14) Only hydroxides, carbonates, phosphates or citrates of sodium, potassium, calcium, ammonium or magnesium as neutralising and buffer agents may be used in the manufacture of caseinate if they comply with the requirements of a specific legislation. 8)
Entry into circulation
(1) Milk, cream and milk products treated under § 1 (cc) and (dd), concentrated milk, milk powder, protein milk products are stored, transported and put into circulation at a temperature below 24 ° C.
(2) All other dairy products shall be stored, transported and put into circulation at a temperature of 4 ° C to 8 ° C.
(3) Dried milk products are stored at relative humidity of up to 70%.
FROZEN COMES
For the purposes of this decree:
(a) frozen cream - the product obtained by freezing the mixture prepared according to the group of frozen cream, in particular from water, milk, cream, fat, sugar and other ingredients, of a solid or paste consistency put into circulation and intended for final consumption in the frozen state,
(b) freezing - the technological process of preserving products by rapidly reducing temperature to minus 18 ° C and below in accordance with the provisions of the specific legislation. 9)
Breakdown of groups and sub-groups
Annex 4 lists the breakdown of frozen creams into species, groups and subgroups.
Labelling of packaging
(1) In addition to the information provided for in the Act and in the Specific Legislation (4), additional requirements for the labelling of frozen cream packaging are set out in paragraphs 2 to 9.
(2) Frozen cream is identified by the name of the species, group and subgroup.
(3) The frozen fruit cream shall be marked with the name of the species and subgroup, provided that the fruit ingredient has been replaced by dry nuts in accordance with Article 9 (5).
(4) Frozen cream packed can also be marked as ice cream.
(5) Frozen cream, which has only been flavoured with flavouring substances, is labelled in the product name "flavored," with the exception of vanilla flavourings.
(6) The frozen cream should be labelled
(a) as chocolate, provided that it contains at least 3,0% by weight of cocoa,
(b) as cocoa, provided that it contains at least 1,5% by weight of cocoa,
(c) according to the dry nuts species used, if they contain at least 1,0% by weight of such fruits or their traps, with the exception of frozen fruit and frozen sorbet cream,
(d) the name of the fruit used.
(7) In the name of frozen milk cream, the term "milk 'may be replaced by the name of the milk product used as an ingredient in its manufacture, such as yoghurt, curd.
(8) For a product with an alcoholic component, the ingredient must be indicated in the name of the product, the alcoholic strength not exceeding 3,0% by weight.
(9) The frozen cream shall be marked with an indication of the permissible storage method.
(10) The permitted negative mass and volume deviations of the package are given in Annex 6.
Quality requirements
(1) The physical and chemical quality requirements for frozen creams are set out in Annex 5.
(2) The consistency of frozen cream shall be fine, smooth, creamy, without lumps, larger crystals and large air bubbles; the product may contain visible particles of added flavourings in unmixed form.
(3) Frozen milk cream and frozen cream must not contain intentionally added fat and proteins other than milk fat and milk proteins.
(4) Fruit, fruit pulp, fruit juice or other fruit product, fresh or preserved by an appropriate technological process, may be used as a fruit ingredient.
(5) The fruit component of frozen fruit and frozen sorbet cream may be replaced by dry nuts or paste from dry nuts.
(6) Frozen water cream and frozen sorbet cream must not contain any intentionally added fat.
(7) The fruit content may be reduced to a maximum of 10% by weight for frozen fruit cream and a maximum of 15% by weight for frozen sorbet cream for citrus fruit and other fruit or mixtures thereof, where the total acidity of the juice, expressed as citric acid, is greater than 2,5% by weight.
(8) The fruit content may be reduced to a maximum of 10% by weight for frozen fruit cream and a maximum of 15% by weight for frozen sorbet cream for exotic fruit with a strong flavour and taste and a dense consistency (e.g. pineapple, banana, kiwi, mango, avocado, litchie, maracuja).
(9) For technological reasons, the proportion of dry nuts or dry nuts traps in frozen sorbet cream may be reduced to a maximum of 5% by weight.
Entry into circulation
(1) Frozen cream intended for the final consumer is supplied only in packaged form.
(2) The frozen cream is transported by means of a means of transport which allows the temperature of the frozen cream to be maintained minus 18 ° C or lower. During transport, the temperature of the product may be increased in the short term to a maximum of minus 15 ° C. The means of transport shall be equipped with an air temperature recording apparatus approved under a specific legislation. 10) The record with registered temperatures shall be marked with the date of the recording and kept for at least 1 year; where the minimum durability of the product is more than 1 year, the record shall be kept until the minimum durability date.
(3) The means of transport need not be equipped with an apparatus for recording the temperature of the air referred to in paragraph 2 in the case of the distribution of frozen creams to retail, mass caterers and households, but up to a maximum distance of 200 km; in this case, the means of transport shall be equipped with one thermometer located in a visible place.
(4) The frozen cream is stored in a freezer at an air temperature of minus 18 ° C and below. The temperature of the air in the freezer store, except those of less than 10 m3, shall be measured by an appropriate temperature recording device. 11) In a freezer with a capacity of less than 10 m3, it is sufficient that the temperature is measured by at least one well-visible thermometer, which measures the temperature at the hottest place in the storage area. The record with registered temperatures shall be marked with the date of the recording and kept for at least 1 year. If the minimum storage life of stored frozen cream is more than 1 year, the record shall be kept until the date of minimum storage.
(5) The frozen cream shall be stored at a temperature of minus 18 ° C and below, in freezer boxes and freezer equipment, capable of maintaining its temperature and equipped with an air temperature indicator located in a visible location. In open freezing furniture, the temperature shall be measured at the air intake point at the maximum filling level indicated.
(6) The temperature at all frozen cream points during the storage period must not exceed minus 18 ° C.
(7) The freezing and putting into circulation of melted products is not permitted.
EDIBLE FATS AND OILS
For the purposes of this decree:
(a) edible fat and oil - a mixture of mixed triacylglycerols which, depending on the relative representation of fatty acids in triacylglycerol, occur under normal conditions in the liquid or solid state,
(b) vegetable fat and oil - edible fat and oil obtained from seeds, fruits or kernels of oleaginous plants,
(c) animal fat and oil - edible fat and oil obtained from edible fat tissues of animals for slaughter or marine animals under conditions laid down by specific legislation, 2)
(d) solidified fat - edible fat obtained by the stiffening of vegetable and animal fats and oils or their mixtures,
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Regulation Information
| Citation | Decree No. 77 / 2003 Coll., laying down requirements for milk and milk products, frozen creams and edible fats and oils |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 27.03.2003 |
|---|---|
| Effective from | 01.07.2003 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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