Guidelines, strategies, regulations, resolutions and agreements, at the international, regional, national and subnational levels that configure the actions of the State.
Central American Technical Regulation dealing with specifications for the manufacture of cheese. This Technical Regulation is a partial adoption of the Codex General Standard for Cheese (Codex Stan 28...
Central American technical regulation that addresses the specifications of the definitions of dairy terms. This regulation has correspondence with CODEX STAN 206-1999. Use of Dairy Terms.
This Andean Community Standard establishes the requirements to be met by milk cream, milk cream for whipping or whipping, whipped or whipped milk cream, powdered milk cream, which are intended for dir...
This Andean Community Standard establishes the requirements to be met by raw cow's milk. This Andean standard applies only to cow's milk. The denomination raw milk applies to milk that has not undergo...
This Andean Community Standard establishes the requirements to be met by pasteurized cow's milk.
This Andean Community Standard establishes the requirements to be met by fermented milks intended for human consumption. This standard applies to fermented milks: yogurt, kefir, kumis, cultured or aci...
This Andean Community Standard establishes the requirements to be met by powdered milks.
The purpose of this regulation is to establish the identity and minimum quality characteristics to be met by powdered milk and instant powdered milk intended for human consumption, with the exception ...
The purpose of this regulation is to establish the identity and minimum quality requirements to be met by fermented milks intended for human consumption.
The purpose of this regulation is to establish the identity and minimum quality characteristics that UHT milk must comply with.
This standard addresses the composition and amounts of additives added to milk powders and cream powders, fermented milks and cheeses. It provides an update based on the generation of new products.
This regulation establishes the minimum quality and identity requirements to be met by food casein intended for human consumption.