Eurocode categories: Main Group 1: Milk and milk products

Core Classification version 00/1

Categories discussion and documentation

Main Group 1: Milk and milk products

Category definitions and policies

Group 1 classification

1.xx

Source species for milk and milk products

The sources of milk include animals such as cow, sheep, goat, buffalo and camel. Human milk is classified on a similar basis to milk from other species. Milks, creams, yoghurts, other fermented milk products, and cheeses can be classified on their source species by using the appropriate standard partial code at the level below that indicating the fat content. The standard codes are:

Code Animal Species Example

.10 Cow Bos taurus 1.10.40.10 Skimmed cow's milk

.12 Yak Bos grunniens

.14 Buffalo Bubalus spp.

.20 Goat Capra aegagrus 1.30.10.20 Goat's milk yoghurt

.30 Sheep Ovis aries 1.48.10.30 Pecorino

.40 Horse Equus caballus

.42 Ass Equus spp.

.50 Reindeer Rangifer tarandus

.55 Camel Camelus spp.

.60 Human Homo spp. 1.10.20.60 Transitional milk

.70 Soya Glycine max 1.10.30.70 Soya milk (1.9% fat)

.75 Synthetic fat

.78 Mixed source

The handling of information on the source species has been discussed (see the discussion note on Classification of milk and cheese) and the current conclusion is that this aspect is less important than the product type and fat content. Therefore it is proposed to allow the use of the next level below fat content for recording the source species when this is required. Soya is provisionally included in the list (see also the discussion on Classification of milk products and substitutes). Further comments on the coding of species information for milk products and suggestions for extra species to be included are welcome. Should reindeer be added?
Elin Bjørge Løken has commented "Reindeer milk is consumed by a few Norwegians, but we have no table values on its composition". On the basis that source species should be available in case they are required, 'Reindeer' has been added.

Updated: 4 February 2000

1.10

Liquid milks

Liquid milks are the secretion of the mammary gland of animals such as cow, sheep, goat, buffalo and camel, and include Human milk. The category includes milks which have only been processed for reasons of food safety (e.g. pasteurisation), preservation (e.g. UHT) or skimming to reduce fat content. Milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition (e.g. whey) are categorised as Processed milks.

Liquid milks are subdivided on the basis of fat content, for example the category '1.10.40 Milk, < 1% fat' will be appropriate for most skimmed milks. The next level is used to record the source species of the milk, as described under Source species for milk and milk products.

Eurocode version 93/1 did not record the species for milks, preferring to use the next level in the hierarchy to record fat content. The extra level in version 99/1 was used to classify milks by species and then fat content, with the option to subdivide further by processing. The alternative, better solution for recording the type of processing would be through descriptors such as including sterilised, UHT, etc.
It is proposed that the category names for the milks of a particular species should be kept simple by using the common name in the singular of the species as an adjective, rather than using the plural or possessive, i.e. Cow milk, not Cows milk, Cow's milk or Cows' milk.

Updated: 17 January 2000

1.15

Processed milks

Processed milks are milks that have been subject to processing that modifies their consistency (e.g. 'Evaporated milk') and/or composition other than fat content (e.g. 'Whey') are categorised as Processed milks.

Processed milks are subdivided on the basis of product type, for example condensed milk or whey. The next lower level is available for subdividing the products on the basis of fat content. The source species of processed milks will not normally be recorded but a lower level still could be used for this, using the partial codes described under Source species for milk and milk products.

Is there a better title than Processed milks for expressing the coverage of this category as compared to the Liquid milks category? Possibly Processed and modified milks would be better, and would make it clearer that flavoured milks should be included in this subgroup. Categories for 'Chocolate-flavoured milk' and 'Fruit-flavoured milk' have been added. It is suggested that these would be used for flavoured soured milks, rather than the categories specifically for soured milks (currently 1.15.50 and 1.15.54); any comments?

Updated: 4 February 2000

1.15.20

Evaporated milk: Evaporated milk is milk evaporated down to less than a half of its original volume. It is unsweetened.

1.15.25

Condensed milk: Condensed milk is milk evaporated down to less than a third of its original volume. It has sugar added as a preservative.

1.15.40

Filled milk: Filled milk is milk with the natural fat removed and replaced by a fat from an alternative source, for example a vegetable fat.

1.15.50

Buttermilk: Buttermilk is the slightly sour milk remaining after butter churning. It is now usually made by an acid-producing culturing of skimmed milk.

1.15.54

Acidophilus milk: Acidophilus milk is similar to buttermilk but is soured by a Lactobacillus culture rather than an acid-producing culture.

1.15.60

Whey: Whey is the residue from milk after removal of the casein and most of the fat.

1.30

Yogurt: Yogurt is produced from curdled or evaporated milk using a lactic starter. Some yogurts are not set and are consumed as liquids.

1.35

Other fermented milk products

In addition to the range of foods commonly referred to as Yogurt, there are other sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments. These are assigned to the separate category Alcoholic fermented milk products with the others under Lactic fermented milk products.

Product Region/Country

Alcoholic fermented milk products

Kefir Eastern Europe

Koumiss Eastern Europe

Lactic fermented milk products

Busa Turkestan

Cieddu Italy

Crowdies Scotland

Dadhi India

Dough Iran

Kaeder milk Norway

Laban Zabadi Egypt

Mazoum Armenia

Skyr Iceland

Taette Northern Europe

Taette contains vegetable juices to prevent coagulation.

1.4x

Cheeses

Cheeses are classified according to their consistency and fat content. They include goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk. The Cheese subgroups are:

Fresh cheeses which are unripened, contain a lot of water and can usually be consumed with a spoon. They often contain ingredients such as fruit, herbs and spices. Examples include cottage cheese, cream cheese, curd cheese and petit-suisse.
Soft cheeses are briefly ripened and have a firmer consistency. However they remain spreadable, having a high percentage of water and fat. Examples include Brie, Camembert, Coulommiers and Feta.
Semi-hard cheeses are matured with less moisture, but are easy to cut with a knife. They form the most extensive of the cheese types, including Cheddar, Cheshire, Emmental, Edam, Port Salut and Sauermilchkase.
Hard cheeses which have a long ripening period. They are difficult to cut and are frequently grated. Examples include Parmesan, Pecorino, Sbrinz, Bergkase and Kefalotyri.
Blue cheeses may be similar in consistency to semi-hard or soft cheeses. Blueing is produced by Penicillium roqueforti, either by the addition of a culture or occurring naturally. Examples include Danish Blue (Danablu), Gorgonzola, Roquefort and Stilton.
Smoked cheeses may be similar in consistency to hard, semi-hard or soft cheeses. Examples include Provolone and Smoked Emmental.
Processed cheeses are cheeses that have been melted and pasteurised, with added flavouring and emulsifiers, to arrest their natural deterioration.

Is it useful to include Smoked cheeses as a separate category? It has been included to increase the specificity of the Cheeses subgroups. However an alternative would be to use the cheese-type category of their non-smoked equivalents and to record the 'smoked' aspect using the Descriptor System.

Updated: 4 February 2000

1.54

Whey cheese: Whey cheese is made by heat coagulation of the protein in whey.
Whey cheese is a major Norwegian sandwich spread. Whey from either cow or goat milk or most often a mixture of both (12 % goat) is boiled for many hours into a very thick brown "sauce" that is molded into a cube shape and left to cool. The fat content is adjusted to either 33-35 % or 20 % of dry weight by adding various amounts of cream. Spreadable whey products with less fat are sold in both Sweden and Norway.

1.70.30

Water ice: Water ice is made from a simple sugar syrup flavoured with juice, purée or essence. Examples include Blackcurrant water ice and Grapefruit and gin water ice.

1.70.40

Granita: Granita is an Italian variant of Water ice in which the ice crystals form more coarsely. Examples include Lemon granita and Coffee granita.

1.70.50

Sorbet: Sorbet is made by beating whisked egg whites into the partly frozen mixture to give a smoother product than Water ice. Examples include Apple sorbet and Lemon sorbet. The term Sorbet is preferred to Sherbet since the latter can also refer to a flavoured sweet sparkling powder or drink, or a drink of sweet diluted fruit juice.

Documentation updated:		4 February 2000
Discussion updated:		4 February 2000

Ian Unwin