Regulation on milk products and starter cultures.

This Regulation prescribes several food safety related issues covering the milk products (also cheese) sector and milk starter culture based products and similar (starter cultures can also be fermented milk based products, milk free products if based on milk deriving starters or base).
These rules are not intended for condensed milk, powdered milk, and casein or caseinates, which are governed by other different national documents and Regulations.
This text sets the necessary quality requirements for the production, processing, and marketing; organoleptic properties and composition, also the possible use of food additives; classification of diverse types of products considered as milk starter culture deriving products; type and quantity of raw materials, added ingredients, and other substances used in production and processing; labelling requirements; and transport and inspection issues.
The Annex is also part of this publication (classification of types of cheese in relation to their effective fat content).