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1、STANDARDFORSAINT-PAULINCXS271-1968FormerlyCODEXSTANC-13-1968.Adoptedin1968.Revisedin2007.Amendedin2008,2010,2013,2018,2019.CXS271-196821.SCOPEThisStandardappliestoSaint-PaulinintendedfordirectconsumptionorforfurtherprocessinginconformitywiththedescriptioninSection2ofthisStandard.2.DES
2、CRIPTIONSaint-Paulinisaripenedfirm/semi-hardcheeseinconformitywiththeGeneralStandardforCheese(CXS283-1978).Thebodyhasanearwhiteorivorythroughtolightyelloworyellowcolourandafirm-textured(whenpressedbythumb)butflexibletexture.Gasholesaregenerallyabsent,butfewopeningsandsplitsareacceptab
3、le.Thecheeseismanufacturedandsoldwithorwithout1adryorslightlymoistrind,whichishard,butelasticunderthumbpressure,andwhichmaybecoated.ForSaint-Paulinreadyforconsumption,theripeningproceduretodevelopflavourandbodycharacteristicsisnormallyfrom1weekat10–17°Cdependingontheextentofmaturityre
4、quired.Alternativeripeningconditions(includingtheadditionofripeningenhancingenzymes)maybeused,providedthecheeseexhibitssimilarphysical,biochemicalandsensorypropertiesasthoseachievedbythepreviouslystatedripeningprocedure.Saint-Paulinintendedforfurtherprocessingneednotexhibitthesamedegr
5、eeofripeningwhenjustifiedthroughtechnicaland/ortradeneeds.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1RawmaterialsCows’milkorbuffaloes’milk,ortheirmixtures,andproductsobtainedfromthesemilks.3.2Permittedingredients–Starterculturesofharmlesslacticacidand/orflavourproducingbacteriaandcultu
6、resofotherharmlessmicro-organisms;–Rennetorothersafeandsuitablecoagulatingenzymes;–Sodiumchlorideandpotassiumchlorideasasaltsubstitute;–Potablewater;–Safeandsuitableenzymestoenhancetheripeningprocess;–Safeandsuitableprocessingaids;–Rice,cornandpotatofloursandstarches:Notwithstandingth
7、eprovisionsintheGeneralStandardforCheese(CXS283-1978),thesesubstancescanbeusedinthesamefunctionasanti-cakingagentsfortreatmentofthesurfaceofcut,sliced,andshreddedproductsonly,providedtheyareaddedonlyinamountsfunctionallynecessaryasgovernedbyGoodManufacturingPractice,takingintoac
