Notification of the Ministry of Public Health (No. 209) B.E. 2543 (2000) Re: Cheese

(Unofficial) Notification of the Ministry of Public Health (No. 209) B.E. 2543 (2000) Re: Cheese It deems appropriate to amend the notification of the Ministry of Public Health, Re: Cheese. By the virtue of the provisions of Sections 5 and 6 (3) (4) (5) (6) (7) and (10) of the Food Act B.E. 2522 (1979), in which contain provisions in relation to the restriction of Rights and Liberties of the Persons, in respect of which Section 29 and in conjunction with Section 35, Section 48 and Section 50 of the Constitution of the Kingdom of Thailand so permit by virtue of provisions of law; the Minister of Public Health hereby issues the notification as follows: Clause 1. The notification of the Ministry of Public Health No. 31 B.E. 2522 (1979), Re: Prescribed cheese to be specific controlled food and prescribed qualities or standards, dated 13th September B.E. 2522 (1979) shall be repealed. Clause 2. Cheese is prescribed food to have qualities or standards. Clause 3. Cheese means product derives from individually or mixed used of milk, butter milk or whey, are mixed with enzyme or acid or micro-organisms, until becoming to be solid in which is separated from water. The product can be consumed either fresh or aged. Clause 4. Cheese can be classified into 5 types as follows: (1) Cream cheese means cheese as stipulated in clause 3, which is mainly consisted of cream for cheese production process. (2) Whole milk cheese means cheese as stipulated in clause 3, which is mainly consisted of milk for cheese production process. (3) Skimmed milk cheese means cheese as stipulated in clause 3, which is mainly consisted of partly skimmed milk, skimmed milk, butter milk or whey for cheese production process. (4) Processed cheese means cheese as stipulated in clause 3, which is processed into small size, emulsified and pasteurized process. Colour, odour, and flavour may also be added. © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN (5) Named cheese means cheese as stipulated in clause 3, which is named after types of cheese or production place which is generally accepted and being produced by specific cheese production process. Clause 5. Cheese as stipulated in clause 4(1) to 4(4) shall be of the qualities or standards as follows: (1) Milk fat, to be calculated excluding water, shall be as follows: (1.1) Not less than 60% by weight for cream cheese. (1.2) Not less than 50% by weight for whole milk cheese. (1.3) Not up to 45% by weight for skimmed milk cheese. (1.4) Not less than 45% by weight for processed cheese. (2) Water content shall be as follows: (2.1) Not more than 55% by weight for cream cheese. (2.2) Not more than 37% by weight for whole milk cheese. (2.3) Not more than 60% by weight for skimmed milk cheese. (2.4) Not more than 45% by weight for processed cheese. (3) Free of pathogenic microorganisms. (4) Free of toxic substances released by microorganisms in quantity which may be hazardous to health. Clause 6. Cheese as stipulated in clause 4(5) shall be of the qualities or standards as stipulated in clause 5(3) and 5(4) and shall be of the other qualities and standards to be approved by the Food and Drug Administration. Clause 7. Usage of food additives shall follow to the notification of the Ministry of Public Health, Re: Food additives. Clause 8. Cheese producers or importers for sales shall follow to the notification of the Ministry of Public Health, Re: Production processes, production equipments and foods storages. Clause 9. Usage of containers for cheese shall follow to the notification of the Ministry of Public Health, Re: Containers. Clause 10. Labels for cream shall follow to the notification of the Ministry of Public Health, Re: Labels. © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN Clause 11. Food Registration or Food Labelling, which are issued to follow the notification of the Ministry of Public Health No. 31 B.E. 2522 (1979), Re: Prescribed cheese as specific controlled food and prescribed qualities or standards, dated 13th September B.E. 2522 (1979), prior to this notification, shall be valid for 2 years as from the come into force date of this notification. Clause 12. Cheese producers or importers, whose permits issued prior to this notification, shall apply for food serial number within one year as from come into force date of this notification. After applying for food serial number, the cheese producers or importers shall be abated from stipulation in Clause 8 for a period of 2 years after this notification come into force. As a result, the remaining labels are allowed to be used until last but not exceeding to 2 years after this notification come into force. Clause 13. This notification shall come into force after 180 days as from the day following date of its publication in the Government Gazette. Notified on 19th September 2000 (Signed) Korn Thupparungsri (Mr. Korn Thupparuagsri) Minister of Public Health (Published in the Government Gazette Vol. 118 Special Part 6 Ngor, dated 24th January 2001) Note : This English version of the Notification is translated to meet the need of the non-Thai speaking people. In the case of any discrepancy between the Thai original and the English translation, the former will take priority. © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN