CODEX STAN 269-1967 Page 1 of 5
CODEX STANDARD FOR EMMENTAL
CODEX STAN 269-1967
1. SCOPE
This Standard applies to Emmental intended for direct consumption or for further processing in conformity
with the description in Section 2 of this Standard.
2. DESCRIPTION
Emmental is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN A-
6-1978). The body has a ivory through to light yellow or yellow colour and an elastic, sliceable but not sticky
texture, with regular, scarce to plentiful distributed, mat to brilliant, cherry to walnut sized (or mostly from 1
to 5 cm in diameter) gas holes, but few openings and splits are acceptable. Emmental is typically
manufactured as wheels and blocks of weights from 40 kg or more but individual countries may on their
territory permit other weights provided that the cheese exhibit similar physical, biochemical and sensory
properties. The cheese is manufactured and sold with or without 1 a hard, dry rind. The typical flavour is
mild, nut-like and sweet, more or less pronounced.
For Emmental ready for consumption, the ripening procedure to develop flavour and body characteristics is
normally from 2 months at 10-25°C depending on the extent of maturity required. Alternative ripening
conditions (including the addition of ripening enhancing enzymes) may be used, provided a minimum period
of 6 weeks is observed and provided the cheese exhibits similar physical, biochemical and sensory properties
as those achieved by the previously stated ripening procedure. Emmental intended for further processing
need not exhibit the same degree of ripening, when justified through technical and/or trade needs
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 RAW MATERIALS
Cows´ milk or buffaloes´ milk, or their mixtures, and products obtained from these milks.
3.2 PERMITTED INGREDIENTS
- Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other
harmless microorganisms;
- Rennet or other safe and suitable coagulating enzymes;
- Sodium chloride and Potassium Chloride as a salt substitute;
- Safe and suitable processing aids
- Potable water;
- Safe and suitable enzymes to enhance the ripening process;
- Rice, corn and potato flours and starches: Notwithstanding the provisions in the General Standard for
Cheese (CODEX STAN A-6-1978), 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.
1
This 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
Codex General Standard for Cheese (CODEX STAN A-6-1978).
Formerly CODEX STAN C-9-1967 “Standard for Emmentaler”. Adopted in 1967. Revision 2007.
CODEX STAN 269-1967 Page 2 of 5
3.3 COMPOSITION
Minimum content Maximum content Reference level
Milk constituent:
(m/m): (m/m): (m/m):
Milkfat in dry matter: 45% Not restricted 45% to 55%
Dry matter: Depending on the fat in dry matter content, according to the table below.
Corresponding
minimum dry
Fat in dry matter content (m/m):
matter content
(m/m):
Equal to or above 45% but less than 50%: 60%
Equal to or above 50% but less than 60% 62%
Equal to or above 60%: 67%
Propionic acid in
minimum150 mg/100g
cheese ready for sale 2 :
Calcium content2: minimum 800 mg/100g
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are
not considered to be in compliance with section 4.3.3 of the Codex General Standard for the Use of Dairy
Terms (CODEX STAN 206-1999).
3.4 ESSENTIAL MANUFACTURING CHARACTERISTICS
Emmental is obtained by microbiological fermentation, using thermophilic lactic acid producing bacteria for
the primary (lactose) fermentation; the secondary (lactate) fermentation is characterized by the activity of
propionic acid producing bacteria. The curd is heated after cutting to a temperature significantly above 3 the
coagulation temperature.
4. FOOD ADDITIVES
Only those additives classes indicated as justified in the table below may be used for the product categories
specified. Within each additive class, and where permitted according to the table, only those food additives
listed below may be used and only within the functions and limits specified.
Justified use:
Additive functional class: Cheese
Surface/rind treatment
mass
Colours: X1 -
Bleaching agents: - -
Acids: - -
Acidity regulators: X -
Stabilizers: - -
Thickeners: - -
Emulsifiers: - -
Antioxidants: - -
Preservatives: X X
2
The purpose of these criteria are to provide targets for the validation (initial assessment prior to the design of the
manufacturing process), respectively, of (i) whether the intended fermentation and ripening conditions are capable of
achieving the activity of propionic acid producing bacteria, and of (ii) whether the curd management and pH
development are capable of obtaining the characteristic texture.
3
The temperature required to obtain the compositional and sensory characteristics specified by this Standard depends on
a number of other technology factors, including the suitability of the milk for Emmental manufacture, the choice and
activity of coagulating enzymes and of primary and secondary starter cultures, the pH at whey drainage and at the point
of whey removal, and the ripening/storage conditions. These other factors differ according to local circumstances: In
many cases, in particular where traditional technology is applied, a cooking temperatures of approx. 50 °C is typically
applied; In other cases, temperatures above and below are applied.
CODEX STAN 269-1967 Page 3 of 5
Justified use:
Additive functional class: Cheese
Surface/rind treatment
mass
Foaming agents: - -
Anti-caking agents: - X2
1
Only to obtain the colour characteristics, as described in Section 2
2
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
INS No. Name of Additive Maximum Level
Colours
160a(i) beta-Carotene (Synthetic)
160a(iii) beta Carotene (Blakeslea trispora)
35 mg/kg
160e beta-apo-8’-Carotenal
singly or in combination
160f beta-apo-8’-Carotenoic acid, methyl
or ethyl esters
160a(ii) Carotenes, vegetable 600 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid
201 Sodium sorbate 1000 mg/kg based on sorbic acid.
202 Potassium sorbate Surface Treatment only*
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Pimaricin (Natamycin) 2 mg/dm2 Not present at a depth of 5 mm.
Surface Treatment Only *
251 Sodium nitrate 35 mg/kg
252 Potassium nitrate singly or in combination
(expressed as nitrate ion)
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking Agents
460(i) Microcrystalline cellulose Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
552 Calcium silicate
553(i) Magnesium silicate 10000 mg/kg
553(iii) Talc singly or in combination
554 Sodium aluminosilicate Silicates calculated as silicon dioxide
556 Calcium aluminium silicate
559 Aluminium silicate
(*) For the definition of cheese surface and rind see Appendix to the Codex General Standard for
Cheese (CODEX STAN A-6-1978)
5. CONTAMINANTS
The products covered by this Standard shall comply with the Maximum Levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX STAN 193-1995) and the maximum residue limits
for pesticides and veterinary drugs established by the CAC.
CODEX STAN 269-1967 Page 4 of 5
6. HYGIENE
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 Recommended International Code of Practice - General
Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for Milk and Milk Products
(CAC/RCP 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 for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods
(CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999),
the following specific provisions apply:
7.1 NAME OF THE FOOD
The names Emmental or Emmentaler may be applied in accordance with section 4.1 of the Codex General
Standard for the Labelling of Prepackaged Foods, 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 (CODEX STAN A-6-1978) apply.
The designation of products in which the fat content is above the reference range 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 (CODEX STAN A-6-1978) or a nutritional claim in accordance with the Guidelines for the Use of
Nutritional Claims (CAC/GL 23–1997) 4 .
The designation may also be used for cut, sliced, shredded or grated products made from cheese which
cheese is in conformity with this Standard.
7.2 COUNTRY 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 5 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.
7.3 DECLARATION OF MILKFAT 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.
7.4 DATE MARKING
Notwithstanding the provisions of Section 4.7.1 of the General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 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.
4
For the purpose of comparative nutritional claims, the minimum fat content of 45% fat in dry matter constitutes the
reference.
5
For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial transformation.
CODEX STAN 269-1967 Page 5 of 5
7.5 LABELLING OF NON-RETAIL CONTAINERS
Information specified in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985) and, if necessary, storage instructions, shall be
given either on the container or in accompanying documents, except that the name of the product, lot
identification, and the name of the manufacturer or packer shall appear on the container, and in the absence
of such a container, on the product itself. However, lot identification and the name and address may be
replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying
documents.
8. METHODS OF SAMPLING AND ANALYSIS
See CODEX STAN 234-1999.
------------------------------------------------------------ 0 ------------------------------------------------------------------
APPENDIX.
INFORMATION ON USUAL PATTERNS OF MANUFACTURING EMMENTAL
The information below is intended for voluntary application by commercial partners and not for application
by governments.
1. APPEARANCE CHARACTERISTICS
Usual dimensions:
Shape: Wheel Block
Height: 12-30 cm 12-30 cm
Diameter: 70-100 cm -
Minimum weight: 60 kg 40 kg
2. METHOD OF MANUFACTURE
2.1 Fermentation procedure: Microbiologically derived acid development.
