CAC畜产加工标准条目 乳过氧化酶系统保藏鲜奶的导则 CAC/GL13-1991 Guidelines for the preservation of raw milk by use of the lactoperoxidase system 加工肉禽制品使用的调料和香草的微生物质量指南 CAC/GL 14-1991 Guide for the microbiological Quality of spices and herbs used in processed meat and poultry products 加工肉禽制品时非肉类蛋白制品导则 CAC/GL 15-1991 Guidelines for the use of non-meat protein products in processed meat and poultry products 国际推荐的鲜肉卫生操作规程 CAC/RCP11-1993 Recommended international code of hygienic practice for fresh meat 加工肉禽制品操作规程和导则 CAC/RCP13-1985 Codes of practice and guidelines for processed meat and CAC/RCP14-1976 Codes of practice and guidelines for poultry processing 蛋制品卫生制作规程（包括灭菌的蛋制品的微生物要 CAC/RCP 15-1976 for pasteurized egg 四际推存的 ]生操作规程 CAC/RCP29-1993 Recommended intern nal code of hygienic practice fo 因际乳粉卫作推规程 CAC/RCP31-1983 Recommended internat nal co of hygienic practice fo 经机械分割并需继续加工 的肉禽的生产，藏室和成分 操作规程和导则 0 CAC/RCP 32-1983 Codes of practice uideline for th chan parated m 推荐的动物宰后检验及鉴为 的操作规程 ed in ode fo CAC/RCP41-1993 tion of slaugbte mals and for mortemand post-moremjudgeme ent of slaughter animals and mea 降低产奶动物原料和饲料中黄曲霉青素B1的操作规期 CAC/RCP45-1997 Code of practice for the reduction of aflatoxin BI in raw materials and supplemental feedingstuffs for milk producing animals 猪生畜体的描述体系 13 CAC/RCP 7-1974 System for the Description of Carcasses of Bovine and Porcine Species 肉蓥和肉汤标准 Codex Stan 117-1981 Codex standard for bouillons and consommes Codex Stan 168-1989 蛋黄酱 Mayonnaise
CAC 畜产加工标准条目 1 CAC/GL 13-1991 乳过氧化酶系统保藏鲜奶的导则 Guidelines for the preservation of raw milk by use of the lactoperoxidase system 2 CAC/GL 14-1991 加工肉禽制品使用的调料和香草的微生物质量指南 Guide for the microbiological Quality of spices and herbs used in processed meat and poultry products 3 CAC/GL 15-1991 加工肉禽制品时非肉类蛋白制品导则 Guidelines for the use of non-meat protein products in processed meat and poultry products 4 CAC/RCP 11-1993 国际推荐的鲜肉卫生操作规程 Recommended international code of hygienic practice for fresh meat 5 CAC/RCP 13-1985 加工肉禽制品操作规程和导则 Codes of practice and guidelines for processed meat and poultry products 6 CAC/RCP 14-1976 禽类加工操作规程和导则 Codes of practice and guidelines for poultry processing 7 CAC/RCP 15-1976 蛋制品卫生制作规程（包括灭菌的蛋制品的微生物要 求） Code of hygienic practice for gee products(includes microbiological specifications for pasteurized egg products) 8 CAC/RCP 29-1993 国际推荐的野味食品卫生操作规程 Recommended international code of hygienic practice for game 9 CAC/RCP 31-1983 国际乳粉卫生操作推荐规程 Recommended international code of hygienic practice for dried milk 10 CAC/RCP 32-1983 经机械分割并需继续加工的肉禽的生产，藏室和成分 操作规程和导则 Codes of practice and guidelines for the production, storage and composition of mechanically separated meat and poultry meat intended for further processing 11 CAC/RCP 41-1993 国际推荐的动物宰后检验及鉴定的操作规程 Recommended international code for ante-mortem and post-mortem inspection of slaughter animals and for ante-mortem and post-mortem judgement of slaughter animals and mea 12 CAC/RCP 45-1997 降低产奶动物原料和饲料中黄曲霉毒素 B1 的操作规 范 Code of practice for the reduction of aflatoxin B1 in raw materials and supplemental feedingstuffs for milk producing animals 13 CAC/RCP 7-1974 猪牛畜体的描述体系 System for the Description of Carcasses of Bovine and Porcine Species 14 Codex Stan 117-1981 肉羹和肉汤标准 Codex standard for bouillons and consommés 15 Codex Stan 168-1989 蛋黄酱 Mayonnaise
乳名词使用的通用标准 16 Codex Stan 206-1999 General standard for the use of dairy terms 17 Codex Stan 207-1999 奶粉和稀奶油粉 Milk powders and cream powder 18 盐水干酪 Codex Stan 208-1999 19 Codex Stan 232-2001 Aflatoxin MI in Milk:Maximum Level 20 Codex Stan 88-1981 咸牛肉标准 Codex standard for comed beef 21 Codex Stan 89-1981 午餐肉标准 22 Codex Stan 96-1981 Codex standard for cooked cured ham 23 Codex Stan 97-1981 熟制的腌猪蹄膀（前腿）标准 24 Codex Stan98-1981 Codex standard for cooked cured chopped meat 酸乳酪和甜酸乳 25 CODEX STAN A-11(a)-1975 Yoghurt(Yogurt)and Sweetened Yoghurt(Sweetened Yogurt)yoghurt 香酸乳酪和发酵后热加工产品 26 CODEX STAN A-11(b)-1976 Flavoured Yoghurt (Yogurt)and Products Heat-treated after Fermentation 21 Codex StanA-1-1999 奶油 Codex Stan A-15-1995 乳清粉 29 Codex Stan A-18-1995 Codex Stan A-2-1999 末后熟的 31 CODEX STAN A-221-2001 32 Codex Stan A-3-1999 33 Codex StanA-4-1999 Sweetened c ndensed mill 34 Codex Stan A-6-1999 酪 35 Codex Stan A-7-1999 36 CODEX STAN A-8(a)-1978 Named Variety Process( Ch eese and Spreadable 31 CODEX STAN A-8(b)-1978 各种加过 工的和涂在面包上的奶酪 Process(ed)Cheese and adable Process(ed)Cheese 38 CODEX STAN A-8(c)-1978 Proces arations 89 CODEX STAN A-9-1976 直接 Cream fo
16 Codex Stan 206-1999 乳名词使用的通用标准 General standard for the use of dairy terms 17 Codex Stan 207-1999 奶粉和稀奶油粉 Milk powders and cream powder 18 Codex Stan 208-1999 盐水干酪 Cheeses in brine 19 Codex Stan 232-2001 牛奶中黄曲霉素 M1：最大水平 Aflatoxin M1 in Milk: Maximum Level 20 Codex Stan 88-1981 咸牛肉标准 Codex standard for corned beef 21 Codex Stan 89-1981 午餐肉标准 Codex standard for luncheon meat 22 Codex Stan 96-1981 熟制腌火腿（后腿）标准 Codex standard for cooked cured ham 23 Codex Stan 97-1981 熟制的腌猪蹄膀（前腿）标准 Codex standard for cooked cured pork shoulder 24 Codex Stan 98-1981 熟制的腌肉肠标准 Codex standard for cooked cured chopped meat 25 CODEX STAN A-11(a)-1975 酸乳酪和甜酸乳酪 Yoghurt (Yogurt) and Sweetened Yoghurt (Sweetened Yogurt) yoghurt 26 CODEX STAN A-11(b)-1976 香酸乳酪和发酵后热加工产品 Flavoured Yoghurt (Yogurt) and Products Heat-treated after Fermentation 27 Codex Stan A-1-1999 奶油 Butter 28 Codex Stan A-15-1995 乳清粉 Whey powder 29 Codex Stan A-18-1995 食用干酪制品 Edible casein products 30 Codex Stan A-2-1999 乳脂肪制品 Milkfat products 31 CODEX STAN A-221-2001 未后熟的干奶酪（包括新鲜奶酪） Group Standard for Unripened Cheese including Fresh Cheese 32 Codex Stan A-3-1999 淡炼乳 Evaporated milks 33 Codex Stan A-4-1999 甜炼乳 Sweetened condensed milk 34 Codex Stan A-6-1999 干酪 Cheese 35 Codex Stan A-7-1999 乳清干酪 Whey cheeses 36 CODEX STAN A-8(a)-1978 各种加过工的和涂在面包的奶酪名称 Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese 37 CODEX STAN A-8(b)-1978 各种加过工的和涂在面包上的奶酪 Process(ed) Cheese and Spreadable Process(ed) Cheese 38 CODEX STAN A-8(c)-1978 干酪加工准备 Process(ed) Cheese Preparations 39 CODEX STAN A-9-1976 直接消费的奶油 Cream for Direct Consumption
太尔西特干酪（一种柔性多孔干酪） 40 CODEX STAN C-11-1968 Tilsiter Tilsiter 41 切达干酪 CODEX STAN C-1-1966 Cheddar 赛特帕林干酪 42 CODEX STAN C-13-1968 Saint Paulin 43 CODEX STAN C-15-1968 (意大利)波萝伏洛干酪 Provolone provolone 奶油松软干酪 44 CODEX STAN C-16-1968 Cottage Cheese incl.Creamed Cottage Cheese 45 乳酪 CODEX STAN C-18-1969 Coulommiers cream 乳酪 46 CODEX STAN C-31-1973 Cream Cheese 47 CODEX STAN C-3-1966 丹博干酪 Danbo 48 法国Camembert村所产的软质乳酪 CODEX STAN C-33-1973 Camembert Camembert 49 法国布里白乳酪 CODEX STAN C-34-1973 Brie Brie 干酪 50 CODEX STAN C-35-1978 Extra Hard Grating Cheese 51 CODEX STAN C-4-1966 荷兰形干酪 EdamEdam 荷兰形干酪 52 CODEX STAN C-5-1966 Gouda 53 CODEX STAN C-6-1966 哈瓦蒂干酪 Havarti 54 CODEX STAN C-7-1966 萨姆索奶油硬干酪（产自丹麦萨姆索岛）】 Samsoe Samsoe 55 瑞士（多孔）干酪 CODEX STAN C-9-1967 Emmentaler Emmental (中国农业科学研究院农产品加工所供稿)
40 CODEX STAN C-11-1968 太尔西特干酪(一种柔性多孔干酪) Tilsiter Tilsiter 41 CODEX STAN C-1-1966 切达干酪 Cheddar 42 CODEX STAN C-13-1968 赛特帕林干酪 Saint Paulin 43 CODEX STAN C-15-1968 (意大利)波萝伏洛干酪 Provolone provolone 44 CODEX STAN C-16-1968 奶油松软干酪 Cottage Cheese incl. Creamed Cottage Cheese 45 CODEX STAN C-18-1969 乳酪 Coulommiers cream 46 CODEX STAN C-31-1973 乳酪 Cream Cheese 47 CODEX STAN C-3-1966 丹博干酪 Danbo 48 CODEX STAN C-33-1973 法国 Camembert 村所产的软质乳酪 Camembert Camembert 49 CODEX STAN C-34-1973 法国布里白乳酪 Brie Brie 50 CODEX STAN C-35-1978 干酪 Extra Hard Grating Cheese 51 CODEX STAN C-4-1966 荷兰形干酪 Edam Edam 52 CODEX STAN C-5-1966 荷兰形干酪 Gouda 53 CODEX STAN C-6-1966 哈瓦蒂干酪 Havarti 54 CODEX STAN C-7-1966 萨姆索奶油硬干酪(产自丹麦萨姆索岛) Samsoe Samsoe 55 CODEX STAN C-9-1967 瑞士（多孔）干酪 Emmentaler Emmental （中国农业科学研究院农产品加工所供稿）