Ministerial Decree No. 502/2000 amending the humidity limit in kasseri cheese (Food Code, article 83, part D, 1.8).
Country
Type of law
Regulation
Abstract
This Decree approves the modification of article 83 of the Food Code made by the Supreme Council of Chemistry by which, part D, 18 is amended, in order to replace provisions regarding a the humidity level of the “Kasseri” cheese: The humidity contained in Kasseri cheese should not exceed the 45 percent of the whole product (until the present amendment, the maximum humidity limit was set at 40 percent).
Attached files
Web site
Date of text
Entry into force notes
The Decree shall enter into force as from the date of publication in the Official Gazette.
Repealed
No
Serial Imprint
Efimeris tis Kyverniseos No. 1340, Part II, 6 November 2000, p. 18391.
Source language
English
Legislation status
in force
Legislation Amendment
No
Original title
Υπουργική Απόφαση υπ’αριθ. 502/2000. Tροποποίηση ορίου υγρασίας στο τυρί κασέρι (Κ. Τροφίμων άρθρο 83 ΜΕΡΟΣ Δ. 1Θ.