AFDC 14 (1683 ) DTZS  
 
  
              
 
DRAFT TANZANIA STANDARD  
 
Caciotta cheese – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD              
 Caciotta cheese – Specification  
 
0 Foreword  
 
Caciotta  Cheese  is a type of cheese  made from sheep , goat or cow milk . It has a semi -soft texture 
with a creamy firm consistency, providing a flavo ur that ranges from mild to tangy as it ages. It can 
be consumed fresh or after a period of maturation.  
 
Development of this Tanzania standard was necessitated by the need to ens ure the safety and 
quality of Caciotta cheese being produced and or marketed in Tanzania.  
 
In reporting,  the result of a test or analysis made in accordance with this standard, if the final value 
observed or calculated, is to be rounded off, it shall be do ne in accordance with TZS 4 . 
  
1.0 Scope  
 
This Tanzania standard specifies requirements, sampling  and test methods for Caciotta cheese 
intended for direct human consumption or for further processing.  
 
2.0 Normative references  
 
For the purpose of this Tanzania standard,  the following references shall apply:  
 
a) TZS 4 - Rounding off numerical values  
b) TZS 109 - Food processing units – code of hygiene  
c) TZS 112 – Milk – Production, processing, transportation and distribution – code of 
hygiene.  
d) TZS 118 - Microbiology of fo od and animal feeding stuffs – Horizontal method for 
enumeration of micro – organisms – Colony count technique at 30ºC  
e) TZS 119 – Microbiology – General guidance for the enumeration  of coliforms – Most 
Probable Number technique (MPN).  
f) TZS 124 - Milk and milk products – sampling for microbiological examination.  
g) TZS 131 - Microbiology - General guidance for enumeration of yeast and moulds – 
Colony count technique at 25ºC.  
h) TZS 450 - Cheese methods of sampling and test.  
i) TZS 538 – Packaging and labeling of foods  
j) TZS 7 31:2007 / ISO 7251:2005 – Microbiology of food and feeding stuffs – Horizontal 
method for detection and enumeration of presumptive  Escherichia coli – Most Probable 
Number Technique  
k) TZS 125 - Microbiology of food and animal feeding stuffs – Horizontal method  for 
enumeration of coagulase – positive staphylococci( Staphylococcus  aureus  and other 
species)  
l) TZS 122 – Microbiology of food and feeding stuffs – Horizontal method for the detection 
of salmonella spp  
m) TZS 1292  Cheese and processed cheese products -- Deter mination of fat content -- 
Gravimetric method (Reference method)  
n) TZS 1290:2010 Cheese and processed cheese products -- Determination of chloride 
content by Polari metric titration method  
o) TZS 1326:2010 – Animal and vegetable fats and oil – Determination of moisture and 
volatile matter  
p) TZS 252 Butter Specification  
 
3.0 Requirements  
3.1 Permitted ingredients  
a) Starter cultures of lactic acid and or flavor producing bacteria and cultures of other non-
pathogenic  micro – organisms;  
b) Rennet or other safe and suitab le coagulating enzymes;  
c) Sodium chloride and potassium chloride as a salt substitute;  
d) Potable water  
 
3.2 Specific Requirements   
Caciotta cheese shall comply with the specific requirements  as detailed in Table 1  when tested in 
accordance with test methods specified therein . 
 
Table 1: Specific requirements for caciotta  cheese  
S/No.  Components  Caciotta cheese  Methods of test  
 
1. Fat in dry matter, %  m/m 42 - 44 TZS 1292  
2. Moisture, % m/m  50 - 85 TZS 1326  
3. pH 4.9 – 5.1 TZS 252                                                                                                                                       
2 
 4. salt ,% m/m  1.5 – 2.5 TZS 1290  
 
4 Food additives  
Food additives may be used in Caciot ta cheese in accordance with CODEX STAN 192.  
 
5 Contaminants  
 
5.1 Pesticide residues  
Caciotta cheese  shall comply with maximum residue limits set by Codex Alimentarius Commission 
(CX/MRL2).  
  
5.2 Veterinary drugs residues  
Caciotta cheese  shall comply with maximum residue limits for antibiotics and other veterinary drugs 
set by Codex Alimentarius Commission (CX/MRL2).  
  
5.3 Heavy metals  
When tested in accordance with AOAC 999.10, the level of Lea d (Pb) shall not exceed 0.02 mg/kg.  
 
5.4 Aflatoxin   
When tested in accordance with ISO 14501 , the level of Aflatoxin M1 shall not exceed 0.5 μg/kg.  
 
5.0 Hygiene  
 
5.1 The product shall be prepared under strict hygienic conditions according to TZS 109 and TZS 
112 (See clause 2) . 
5.2 The product on testing shall not contain microbiological count more tha n the level given in Table 
2. 
 
Table 2:  Microbiological limits  for Caciotta cheese  
S/No.  Microorganism  Limit  Methods of test  
 
1. Coliform , cfu/g Absent  TZS 119  
2. Escherichia  coli,cfu/g  Absent  TZS 731  
3. Staphylococcus aureus , cfu/g  Absent  TZS 125  
4. Yeast and mould, cfu/g,max  102 TZS 131  
5. Salmonella  spp /25 g  Absent TZS 122  
 
6.0 Sampling  
Sampling of the product covered under this standard shall be done according to TZS 124 and TZS 
450 (See clause 2).  
 
7.0 Packing, marking and labeling  
7.1 Packing  
 
Caciotta cheese shall be packed in a suitable and hygienic food grade materials , which  protects the 
quality and safety of the product. The packaging shall not impart any toxic substance or undesirable 
smell or taste to the product.  
 
7.2 Marking and label ing 
7.2.1  In addition to the provisions of the TZS 538, the following specific provisions shall apply:  
 
a) Name of the food  
The name Caciotta shall be applied in accordance with section 5.1 of the TZS 538(see clause 2), 
provided that the product is in conform ity with this standard.  
The use of the name is an option that may be chosen only if the cheese complies with this standard. 
Where the name is not used for a cheese that complies with this standard; the naming provisions of 
the General standard for cheese  (TZS 449/CODEX STAN 283) apply.  
 
b)  Declaration of milk fat content  
The milk fat content shall be declared in either (i) as percentage by mass (ii) as a percentage of fat 
in dry matter, or (iii) in grams per serving as quantified in the label, provided that t he number of 
servings is stated.  
 
c) Country of origin  
The country of origin which means the country of manufacture shall be declared. When the product 
undergoes substantial transformation (see note 1) in second country, the country in which the 
transformatio n is performed shall be considered to be the country of origin for the purpose of                                                                                                                                      
3 
 labeling.  
 
Note 1: For instance, repackaging, cutting, slicing, shredding and grating are not regarded as 
substantial transformation.  
 
d) Date of manufacture and expire shall  be clearly shown on the label.  
e) Storage instructions shall be provided on the label  
 
f) Name  and physical  address of the manufacturer or packer shall be clearly shown on the 
container.  
 
g) Batch or code number.  
 
h) Net weight  in metric unit  
 
i) The man ufacturer shall declare the type of coagulant used  
 
7.2.2  The containers may also be marked with the TBS Standards Mark of Quality  
 
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under license  
from TBS. Particulars of condit ions under which the licenses are granted may be obtained from 
TBS.