Rind of ripened cheese (01.6.2.2)
Description
Refers to the rind only of the cheese.The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening.1This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
GSFA Provisions for Food Category 01.6.2.2
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
160a(ii)
Food Additive or Group
Max Level
1000 mg/kg
Notes
-
Defined In
01.6.2.2
N°
150c
Food Additive or Group
Max Level
50000 mg/kg
Notes
-
Defined In
01.6.2.2
N°
150d
Food Additive or Group
Max Level
50000 mg/kg
Notes
-
Defined In
01.6.2.2
N°
-
Food Additive or Group
Max Level
75 mg/kg
Notes
-
Defined In
01.6.2.2
N°
163(ii)
Food Additive or Group
Max Level
1000 mg/kg
Notes
-
Defined In
01.6.2.2
N°
132
Food Additive or Group
Max Level
100 mg/kg
Notes
-
Defined In
01.6.2.2
N°
905c(i)
Food Additive or Group
Max Level
30000 mg/kg
Notes
-
Defined In
01.6.2.2
N°
124
Food Additive or Group
Max Level
100 mg/kg
Notes
-
Defined In
01.6.2.2
Showing 1 to 14 of 14 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- The rind is different from the coating of a cheese. The coating is either: (1) a film of synthetic or natural material, which helps to regulate the humidity during ripening and protects the cheese against microorganisms; or (2) a layer, primarily of wax, paraffin or plastic, which normally is impermeable to moisture, that protects the cheese after ripening against microorganisms and against physical damage during retail handling and that in some cases, contributes to the specific appearance of the cheese (e.g. coloured surface).