Abstract
This chapter is explicitly dedicated to a particular and multi-faceted category of entering raw materials (input data) for the production of processed cheeses and cheese imitation products. The entering information in a traceability (tracking and tracing) system for these products has to concern many possible ingredients, including food additives. Different chemicals may be added with various functions when speaking of processed cheeses, but the production of analogue cheeses appears more interesting. In general, the classification of food additives takes into account the particular function(s) these compounds are expected to perform during the production and in the subsequent steps. Moreover, the proposed use of these compounds has to be declared on food labels. At the same time, traceability has to take these information—specific for each possible additive—into account. The aim of this chapter is to describe the complex operations—named joint ‘traceability’—with exclusive concern to ‘minor’ ingredients (food additives) by means of a software product: the ExTra tool. Discussed simulated products are a processed cheese and a general imitation cheese.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Anonymous (2016) Protein power. Prep Foods 185(11):62–67
Barbieri G, Barone C, Bhagat A, Caruso G, Conley Z, Parisi S (2014) The prediction of shelf life values in function of the chemical composition in soft cheeses. In: The influence of chemistry on new foods and traditional products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-11358-6_2
Barone C, Barbera M, Barone M, Parisi S, Steinka I (2017) Chemical correlations between industrial curds and final cheeses. Can cheesemakers standardise productions? In: Chemical profiles of industrial cow’s milk curds. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-50942-6_4
Delgado A, Vaz de Almeida MD, Parisi S (2016) Chemistry of the Mediterranean Diet. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-29370-7
European Commission (2004) Commission Regulation (EC) No 2230/2004 of 23 December 2004 laying down detailed rules for the implementation of European Parliament and Council Regulation (EC) No 178/2002 with regard to the network of organisations operating in the fields within the European Food Safety Authority’s mission. Off J Eur Union L379:64–67
European Commission (2006) Commission Regulation (EC) No 575/2006 of 7 April 2006 amending Regulation (EC) No 178/2002 of the European Parliament and of the Council as regards the number and names of the permanent Scientific Panels of the European Food Safety Authority. Off J Eur Union L100:3–3
European Commission (2008) Commission Regulation (EC) No 202/2008 of 4 March 2008 amending Regulation (EC) No 178/2002 of the European Parliament and of the Council as regards the number and names of the Scientific Panels of the European Food Safety Authority. Off J Eur Union L60:17–17
European Commission (2011) Commission Implementing Regulation (EU) No 931/2011 of 19 September 2011 on the traceability requirements set by Regulation (EC) No 178/2002 of the European Parliament and of the Council for food of animal origin. Off J Eur Union L242:2–3
European Commission (2013) Commission Implementing Regulation (EU) No 208/2013 of 11 March 2013 on traceability requirements for sprouts and seeds intended for the production of sprouts. Off J Eur Union L68:16–18
European Commission (2018) Commission Regulation (EU) 2018/98 of 22 January 2018 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)
European Parliament and Council (2002) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food SafetyAuthorityand laying down procedures in matters of food safety. Off J Eur Comm L 31:1–24
European Parliament and Council (2003a) Regulation (EC) No 1642/2003 of the European Parliament and of the Council of 22 July 2003 amending Regulation (EC) No 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off J Eur Union L245:4–6
European Parliament and Council (2003b) Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC. Off J Eur Union L268:24–28
European Parliament and Council (2009) Regulation (EC) No 596/2009 of the European Parliament a n of the Council of 18 June 2009 adapting a number of instruments subject to the procedure referred to in Article 251 of the Treaty to Council Decision 1999/468/EC with regard to the regulatory procedure with scrutiny Adaptation to the regulatory procedure with scrutiny—Part Four. Off J Eur Union L188:14–92
European Parliament and Council (2014) Regulation (EU) No 652/2014 of the European Parliament and of the Council of 15 May 2014 laying down provisions for the management of expenditure relating to the food chain, animal health and animal welfare, and relating to plant health and plant reproductive material, amending Council Directives 98/56/EC, 2000/29/EC and 2008/90/EC, Regulations (EC) No 178/2002, (EC) No 882/2004 and (EC) No 396/2005 of the European Parliament and of the Council, Directive 2009/128/EC of the European Parliament and of the Council and Regulation (EC) No 1107/2009 of the European Parliament and of the Council and repealing Council Decisions 66/399/EEC, 76/894/EEC and 2009/470/EC. Off J Eur Union L189:1–32
GSFA (2017) Codex General Standard of Food Additives (GSFA) Online Database. Codex Alimentarius Commission, Rome. http://www.fao.org/gsfaonline/index.html;jsessionid=B20A337D098220B1C4BB75A4B8AB3254. Accessed 21 June 2018
Guinee TP (2007a) How should cheese brine be prepared and maintained? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton
Guinee TP (2007b) Cheese-like products, 196, Introduction: what are analogue cheeses? In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Moscato U, Delia S (2017) Chemistry and hygiene of food additives. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-57042-6
Mania I, Barone C, Caruso G, Delgado A, Micali M, Parisi S (2016) Traceability in the cheesemaking field. The regulatory ambit and practical solutions. Food Qual Mag 3:18–20. ISSN 2336-4602. https://www.joomag.com/magazine/food-quality-magazine-july-2016/0123592001469962176. Accessed 25 June 2018
McNab WB (1998) A general framework illustrating an approach to quantitative microbial food safety risk assessment. J Food Prot 61(9):1216–1228. https://doi.org/10.4315/0362-028x-61.9.1216
Parisi S, Laganà P, Delia AS (2006) Il calcolo indiretto del tenore proteico nei formaggi: il metodo CYPEP. Ind Aliment 45, 462:997–1010
Steinka I, Parisi S (2006) The influence of cottage cheese manufacturing technology and packing method on the behaviour of micro-flora. Joint Proc, Deutscher Speditions- und Logistikverband e.V., Bonn, and Institut für Logistikrecht & Riskmanagement, Bremerhaven
Wallis L, Orobetz C (2017) Green light for plant proteins—new sources of plant-based protein are meeting high demand. Prep Foods 186(11):46–56
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2018 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Mania, I., Delgado, A.M., Barone, C., Parisi, S. (2018). Food Additives for Analogue Cheeses and Traceability: The ExTra Tool. In: Traceability in the Dairy Industry in Europe. Springer, Cham. https://doi.org/10.1007/978-3-030-00446-0_7
Download citation
DOI: https://doi.org/10.1007/978-3-030-00446-0_7
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-00445-3
Online ISBN: 978-3-030-00446-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)