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1、STANDARDFORHAVARTICXS267-1966FormerlyCODEXSTANC-6-1966.Adoptedin1966.Revisedin2007.Amendedin2008,2010,2013,2018,2019.CXS267-196621.SCOPEThisStandardappliestoHavartiintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2
2、ofthisStandard.2.DESCRIPTIONHavartiisaripenedfirm/semi-hardcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978).Thebodyhasanearwhiteorivorythroughtolightyelloworyellowcolourandatexturesuitableforcutting,withplentiful,irregularandcoarselargerice
3、seedsized(ormostly1–2mminwidthandupto10mminlength)gasholes.Theshapeisflatcylindrical,rectangularorofaloafshape.Thecheeseissoldwithorwithout1aslightlygreasysmearripenedrind,whichmaybecoated.ForHavartireadyforconsumption,theripeningproceduretodevelopflavou
4、randbodycharacteristicsisnormally,dependingonweight,1–2weeksat14–18°C(forsmeardevelopment)followedbyfrom1–3weeksat8–12°Cdependingontheextentofmaturityrequired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,provided
5、thecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Havartiintendedforfurtherprocessingneednotexhibitthesamedegreeofripeningwhenjustifiedthroughtechnicaland/ortradeneeds.3.ESSENTIALCOMPOSI
6、TIONANDQUALITYFACTORS3.1RawmaterialsCows’milkorbuffaloes’milk,ortheirmixtures,andproductsobtainedfromthesemilks.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandculturesofotherharmlessmicro-organisms;–Rennetorot
7、hersafeandsuitablecoagulatingenzymes;–Sodiumchlorideandpotassiumchlorideasasaltsubstitute;–Potablewater;–Safeandsuitableenzymestoenhancetheripeningprocess;–Safeandsuitableprocessingaids;–Rice,cornandpotatofloursandstarches:Notwithstandingtheprovisionsint
8、heGeneralStandardforCheese(CXS283-1978),thesesubstancescanbeusedinthesamefunctionasanti-cakingagentsfortreatmentofthesurfaceofcut,sliced,andshreddedproductsonly,providedtheyareaddedonlyinamountsfunctionally
