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 283-1978). 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 without1 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 micro-organisms
– Rennet or other safe and suitable coagulating enzymes
– Sodium chloride and Potassium chloride as a salt substitute
– Safe and suitable processing aids

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 General Standard for
Cheese (CODEX STAN 283-1978). 1

Formerly CODEX STAN C-9-1967 – Standard for Emmentaler.

Adopted 1967. Revision 2007. Amendment 2008, 2010.
 milk and milk products (2nd Edition)

– 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 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.

3.3 Composition

Milk constituent Minimum content Maximum content Reference leve

(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
cheese ready for minimum150 mg/100g
sale(a):
Calcium content(a): minimum 800 mg/100g

(a) The purpose of these criteria is 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.

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
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 above2 the coagulation
temperature.

2
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 ºC is typically applied; in other cases,
2 temperatures above and below are applied.
 EMMEN TAL (CODE X STA N 269 -19 67)

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 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.

INS no. Name of additive Maximum level

Colours
160a(i) Carotene, beta-, synthetic
160a(iii) Carotene, beta-, Blakeslea trispora 35 mg/kg
160e Carotenal, beta-apo-8’- singly or in combination
160f Carotenoic acid, ethyl esters, beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable 600 mg/kg
160b(ii) Annatto extracts – norbixin-based 25 mg/kg

Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid
201 Sodium sorbate 1 000 mg/kg based on sorbic acid.
202 Potassium sorbate Surface treatment only*
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm2 Not present at a depth of
5 mm.
Surface treatment only*
251 Sodium nitrate 35 mg/kg
singly or in combination
252 Potassium nitrate (expressed as nitrate ion)

3
 milk and milk products (2nd Edition)

INS no. Name of additive Maximum level

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 (cellulose gel) Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
552 Calcium silicate
553(i) Magnesium silicate, synthetic 10 000 mg/kg
553(iii) Talc singly or in combination
Silicates calculated as silicon
554 Sodium aluminosilicate dioxide
556 Calcium aluminium silicate
559 Aluminium silicate

* For the definition of cheese surface and rind see Appendix to the General Standard for Cheese (CODEX
STAN 283-1978).

5. CONTAMINANTS

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 (CODEX STAN 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 (CODEX STAN 193-1995) and
with the maximum residue limits for veterinary drug residues and pesticides established
for milk by the CAC.

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 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).

4
 EMMEN TAL (CODE X STA N 269 -19 67)

7. LABELLING

In addition to the provisions of the 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 General Standard for the Labelling of Prepackaged Foods (CODEX STAN 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 (CODEX STAN
283-1978) 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 283-1978) or a nutritional claim in
accordance with the Guidelines for the Use of Nutritional Claims (CAC/GL 23-1997)3.

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
transformation4 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

3
For the purpose of comparative nutritional claims, the minimum fat content of 45% fat in dry matter constitutes the reference.
4
For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial transformation. 5
 milk and milk products (2nd Edition)

be declared instead of the minimum durability information, provided that the product
is not intended to be purchased as such by the final consumer.

7.5 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.

APPENDIX– ADDITIONAL INFORMATION

The additional information below does not affect the provisions in the preceding
sections which are those that are essential to the product identity, the use of the name
of the food and the safety of the food.

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.