|
| 25 mg/kg residual amount, expressed as formaldehyde | | only Provolone cheese |
|
| 35 | | only Mimolette cheese |
|
| 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods |
|
| 10 000 | The additives may be added individually or in combination | only sliced or grated cheese hard and semi-hard cheese |
|
| quantum satis | | only sage Derby cheese |
|
| quantum satis | | only morbier cheese |
|
| 50 | | only red Leicester cheese |
|
| quantum satis | | only ripened products surface treatment |
|
| quantum satis | | only red marbled cheese |
|
| 1 | mg/dm2 surface, not present at a depth of 5 mm | only surface treatment of hard, semi-hard and semi-soft cheese |
|
| quantum satis | | only sliced and grated ripened cheese |
|
| quantum satis | | only ripened range, yellow and broken-white cheese |
|
| 12,5 | This substance may be present naturally in certain cheeses as a result of fermentation processes | |
|
| 15 | | only ripened orange, yellow and broken-white cheese |
|
| quantum satis | | surface treatment only |
|
| quantum satis | | |
|
| quantum satis | | only ripened orange, yellow and broken-white cheese |
|
| 125 | | only red marbled cheese |
|
| quantum satis | Only applies to E500(ii) | only sour milk cheese |
|
| 150 | In the cheese milk or equivalent level if added after removal of whey and addition of water | only hard, semi-hard and semi-soft cheese |