Standard for Havarti

1SCOPE

This standard applies to Havarti intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

2DESCRIPTION

Havarti is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CXS 283- 1978). The body has a near white or ivory through to light yellow or yellow colour and a texture suitable for cutting, with plentiful, irregular and coarse large rice seed sized (or mostly 1–2 mm in width and up to 10 mm in length) gas holes. The shape is flat cylindrical, rectangular or of a loaf shape. The cheese is sold with or without1 a slightly greasy smear ripened rind, which may be coated. For Havarti ready for consumption, the ripening procedure to develop flavour and body characteristics is normally, depending on weight, 1–2 weeks at 14–18°C (for smear development) followed by from 1–3 weeks at 8–12°C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Havarti intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.

3ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1Raw materials

Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks.

3.2Permitted ingredients

–Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless micro-organisms;

–Rennet or other safe and suitable coagulating enzymes;

–Sodium chloride and potassium chloride as a salt substitute;

–Potable water;

–Safe and suitable enzymes to enhance the ripening process;

–Safe and suitable processing aids;

–Rice, corn and potato flours and starches: Notwithstanding the provisions in the General Standard for Cheese (CXS 283-1978), these substances can be used in the same function as anti-caking agents for treatment of the surface of cut, sliced, and shredded products only, provided they are added only in amounts functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the anti-caking agents listed in Section 4.

1This is not to mean that the rind has been removed before sale, instead the cheese has been ripened and/or kept in such a way that no rind is developed (a “rindless” cheese). Ripening film is used in the manufacture of rindless cheese. Ripening film may also constitute the coating that protects the cheese. For rindless cheese see also the Appendix to the General Standard for Cheese (CXS 283-1978).

3.3Composition

Milk constituent         Minimum         Maximum content               Reference level
                         content              (m/m)                         (m/m)
                          (m/m)

Milk fat in dry 30% Not restricted 45% to 55% matter:

Depending on the fat in dry matter content, according to the table Dry matter: below.

Corresponding minimum dry Fat in dry matter content (m/m): matter content (m/m):

Equal to or above 30% but less than 46% 40%: Equal to or above 40% but less than 48% 45%: Equal to or above 45% but less than 50% 55%: Equal to or above 55% but less than 54% 60%: Equal to or above 60%: 58%

Compositional modifications beyond the minima and maxima specified above for milk fat and dry matter are not considered to be in compliance with Section 4.3.3 of the General Standard for the Use of Dairy Terms (CXS 206-1999).

4FOOD ADDITIVES

Only those additives classes indicated as justified in the table below may be used for the product categories
specified. Anticaking agents, colours and preservatives used in accordance with Tables 1 and 2 of the General
Standard for Food Additives (CXS 192-1995) in food category 01.6.2.1 (Ripened cheese, includes rind) and
only certain acidity regulators and anticaking agents in Table 3 are acceptable for use in foods conforming to
this standard.
                                       Justified use
 Additive functional class:
                                       Cheese mass                           Surface/rind treatment
 Colours:                              X(a)                                  –
 Bleaching agents:                     –                                     –
 Acidity regulators:                   X                                     –
 Stabilizers:                          –                                     –
 Thickeners:                           –                                     –
 Emulsifiers:                          –                                     –
 Antioxidants:                         –                                     –
 Preservatives:                        X                                     X
 Foaming agents:                       –                                     –
 Anti–caking agents:                   –                                     X(b)
(a) Only to obtain the colour characteristics, as described in Section 2.
(b) For the surface of sliced, cut, shredded or grated cheese, only.
X The use of additives belonging to the class is technologically justified.
– The use of additives belonging to the class is not technologically justified.

5CONTAMINANTS

The products covered by this standard shall comply with the maximum levels for contaminants that are specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193- 1995). The milk used in the manufacture of the products covered by this standard shall comply with the Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and pesticides established for milk by the CAC.

6HYGIENE

It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code of Hygienic Practice for Milk and Milk Products (CXC 57-2004) and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).

7LABELLING

In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985) and the General Standard for the Use of Dairy Terms (CXS 206-1999), the following specific provisions apply:

7.1Name of the food

The name Havarti may be applied in accordance with Section 4.1 of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985), provided that the product is in conformity with this Standard. Where customary in the country of retail sale, alternative spelling may be used. The use of the name is an option that may be chosen only if the cheese complies with this standard. Where the name is not used for a cheese that complies with this standard, the naming provisions of the General Standard for Cheese (CXS 283-1978) apply. The designation of products in which the fat content is below or above the reference range but above the absolute minimum specified in Section 3.3 of this standard shall be accompanied by an appropriate qualification describing the modification made or the fat content (expressed as fat in dry matter or as percentage by mass whichever is acceptable in the country of retail sale), either as part of the name or in a prominent position in the same field of vision. Suitable qualifiers are the appropriate characterizing terms specified in Section 7.3 of the General Standard for Cheese (CXS 283-1978) or a nutritional claim in accordance with the Guidelines for Use of Nutrition and Health Claims (CXG 23-1997)2. Havarti with a fat in dry matter content of minimum 60% may alternatively be designated Cream Havarti. The designation may also be used for cut, sliced, shredded or grated products made from cheese which cheese is in conformity with this standard.

7.2Country of origin

The country of origin (which means the country of manufacture, not the country in which the name originated) shall be declared. When the product undergoes substantial transformation 3 in a second country, the country in which the transformation is performed shall be considered to be the country of origin for the purpose of labelling.

7.3Declaration of milk fat content

The milk fat content shall be declared in a manner found acceptable in the country of retail sale either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label, provided that the number of servings is stated.

2For the purpose of comparative nutritional claims, the minimum fat content of 45% fat in dry matter constitutes the reference.

3For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial transformation.

7.4Date marking

Notwithstanding the provisions of Section 4.7.1 of the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985), the date of manufacture may be declared instead of the minimum durability information, provided that the product is not intended to be purchased as such by the final consumer.

7.5Labelling of non-retail containers

The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of Non-Retail Containers of Foods (CXS 346-2021).

8METHODS OF SAMPLING AND ANALYSIS

For checking the compliance with this standard, the methods of analysis and sampling contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this standard, shall be used.