Israeli Standard  
SI 1743  
 
 Cheshvan 5767  
THE STANDARDS INSTITUTION OF ISRAEL  October 1996  
 
 
 
 
 
 
 
 
 
Semi -hard cheeses  
 
 
 
 
 
 
 
 
 
 
 
 
Descriptors : food products, dairy  products, cheeses, microbiological analysis . 
 
Decimal classification:  
637.37  
 
150-96-12 Price  Group H  503  SI 1743  (1996 ) 
Contents  
Chapter A – General  
1.1 Applicability of the Standard ……………………………….……………… .…. 1 
1.2 References ……………………… …………… ……………………………… .... 1 
1.3 Definitions  ………………………………………………………………………  3 
1.4 Ingredients  ………………………………………………………………………  4 
1.5 Classification  ……………………………………………………………………  5 
1.6 Packaging  ……………………………………………………………………….  6 
1.7 Labelling  ………………………………………………………………………...  6 
1.8 Compliance of one packaging unit to the Standard  …………………………….  8 
Chapter B – Requirements  
2.1 General requirements  …………………………………………………….  9 
2.2 Contents  ………………………………………………………………….  9 
2.3 Product temperature ……………………………………………………..  9 
2.4 Pasteurization efficiency  ………………………………………………...  10 
2.5 Composition  ……………………………………………………………..  10 
2.6 pH ………………………………………………………………………..  10 
2.7 Microbiological requirements  ……………………………………………  10 
Chap ter C – Test Methods  
3.1 Content analysis  …………………………………………………………  11 
3.2 Temperature test ing………………………………………………………  11 
3.3 Pasteurization efficiency test ing………………………………………….  11 
3.4 Composition analysis ……………………………………………………..  11  3.5 pH test ing ..………………………………………………………………  12 
3.6 Microbi ological analysis ….. …………………………………………….   12 
Terminology List  ………………………………………………………………………  12 
  
1 SI 1743 (1996)  
Chapter A – General  
1.1 Applicability  of the Standard  
This Standard applies to semi -hard to hard cheeses1 produced from cows’  milk 
(hereinafter: The P roduct).  
This Standard does not apply to processed cheeses.  
This Standard does not apply to hard cheeses, including the following types of cheeses2: 
 
- Pasta Filata  
- Cheddar  
- Colby  
- Parmesan (Grana: Hard Grating Cheese)  
- Emmental  
- Danbo  
- Mould cured or mould ripen ed cheeses.  
 
1.2 References  
Standards and documents mentioned in this Standard:  
Israeli Standards:  
SI 55  –  Raw cows’  milk  
SI 115  – Soft white cheeses  
SI 411  – Edible salt : Sodium  chloride  
SI 550  – Microbiological analysis  of milk and dairy  products: Coliform 
bacterial count.  
SI 563   –  Testing of milk and dairy  products: Phosphatase test, (Schrarer 
rapid method) . 
SI 62 7  –  Testing of milk and dairy  products: Fat content in cheese 
according to the Butyrometer method (Van Gulik).  
                                                   
1 See definition 1.3.2.  
2 See the Codex Alimentarius description of the hard cheese types in the following:  
International Individual Cheeses Standards C -1 to C -35 (1993 Review).   
2 SI 1743 (1996)  
 
SI 885 Part 6  –   Microbiological analysis  methods for foodstuffs: Count of 
coagulase positive Staphylococcus Aureus bacteria.  
SI 885 Part 7   –  Microbiological analysis  methods for foodstuffs: Isolating and 
identifying Salmonellae.  
SI 1059   –  Tolerances for w eight a nd volume of pre -packaged food 
products . 
SI 1145   – Labelling  of pre -packaged food  
SI 1242   –  Microbiological analysis  of milk and dairy products: Yeast and 
mould count . 
SI 1361  – Salty cheeses  
 
Israeli documents:  
– Regulations Code  1327 of June 28, 1962 – Supervision order for consumer products 
and services ( Dairy products) 5722 – 1962.  
– Regulations Code 1670 of January 7, 1965 – National Health Regulations 
(Preservative in food products ) 5725 – 1965.  
– Regulation Code 4593 of February 12, 1984 – Public Health  Regulations (Food) 
(Food Colour ing) 5744 – 1984.  
– Regulations Code 5524 of May 25, 1993 – Public Health Regulations (Food) 
(Nutritional Labelling ), 5753 -1993.  
– Regulations Code 5600 of May 25, 1994 – Public Health Regulations (Food) 
(Nutritional Labelling ) 5754 -1994.  
Foreign documents:  
Codex Alimentarius Standards:  
– International Individual Cheeses Standards  
C-1 to C -35 (1993 Review);  
 C-4 Edam  
 C-5 Gouda  
 C-28 Amsterdam  
– General Standard No. A -8 (1993 Review) Processed Cheese   
3 SI 1743 (1996)  
International IDF  Standards  
– Provisional International IDF Standard 4A: 1982 – Cheese and processed cheese – 
Determination of the total solids content (Reference Method).  
–  International IDF Standard 88: 1979 – Cheese and processed cheese products –  
Determination of the c hloride content – Potentiometric titration method.  
CFR – Code of Federal Regulations (FDA) title 21, latest edition.  
FCC – Food Chemicals Codex, latest edition.  
Standard Methods for the Examination of Dairy Products, American Public Health 
Association.  
 
1.3 Definitions  
The definitions in force in this Standard are as follows:  
1.3.1 Cheese  
A solid or semi -solid, ripened product, in which  the ratio between the whey 
and casein proteins  does not exceed that of cows’  milk, and which is 
produced by curdling the original materials  (entirely or in part ) from  those 
detailed as follows: Cows’  milk, low -fat or skim med milk, cream,  whey 
cream and buttermilk3, as well as other materials originating from cows’  
milk.  
The production is done by the action of rennet3 or other coagulating  
enzymes and suitable bacterial cultures, and by partially extracting the 
whey produced during the curdling process.  
1.3.2 Semi -hard to hard cheeses  
Cheeses whose dry material content is more than 44% and less than  60%.  
1.3.3 Marketing  
All of the product’s transportation and storage stages from the diary until it 
is taken  by the retail consumer.  
                                                   
3 See the list o f definitions at the end of the Standard.   
4 SI 1743 (1996)  
1.3.4 Absolute requirement.  
A requirement for which non -compliance, even of one sampling only, 
means that the entire b atch does not comply with the Standard.  
1.3.5 Batch  
All the package units found together in one place, all of which are the same 
size, contain the same type of product and are produced by the same 
manufacturer on the same day.  
1.3.6 Spice s 
Plants or natural plants extracts (such as oleoresins) which are added to 
food in small quantities to improve the flavour . The plants may undergo 
physical processing (such as drying), but not a chemical breakdown process 
(such as hydrolysis or caramelization).  
 
1.4 Ingredient s 
The ingred ients used  for manufacturing  the product should  from the 
material listed as follows:  
1.4.1 Cows’ milk and its components  
1.4.1.1  Raw cows’ milk, which complies with Israeli Standard SI 55;  
1.4.1.2  Skimmed or low -fat milk;  
1.4.1.3  Whey proteins;  
1.4.1.4  Butter and all types of dairy fat;  
1.4.1.5  Butte rmilk3; 
1.4.1.6  Powdered milk; powdered buttermilk;  
1.4.1.7  Caseinatees . 
1.4.2 Curdling agents and materials which facilitate  curdling   
1.4.2.1  Souring cultures.  
Cultures of suitable bacteria (souring bacteria).  
1.4.2.2  Milk -coagulating enzymes.   
5 SI 1743 (1996)  
1.4.2.3  Calcium chloride  
1.4.3 Additives  
The fo llowing materials can be added to the product:  
1.4.3.1  Premium or regular t able salt  and kitchen salt  which compl y with Israeli 
Standard SI 411 ; salt for the food industry can also be used, either premium or 
regular (see Israeli Standard SI 411) after it has been dissolved and filtered . 
1.4.3.2  Natural food colouring4: Annatto, carotenoids;  
1.4.3.3  Preservatives: as detailed regarding  cheese in Public Health Regulations (Food) 
(Preservative in food products ) 5725 – 19655, or any other law which replaces 
it. 
1.4.3.4  Natural flavour  enhance rs. 
1.4.4 General requirements for ingredient s. 
The milk and its components (sub -paragraph 1.4.1) must be pasteurized. 
The quality of the ingredients  must be suitable for use in food; they must be 
clean and not harmful to health; they should be clear of any sign s of 
spoilage and foreign materials.  
The ingredient s must comply with up -to-date Israeli standards and 
regulations, and in their absence, they should comply with the latest  Food 
Chemical Codex (FCC)  of the  National Academy of Sciences in the U.S.A.  
 
1.5 Classi fication  
The produc t is classified according to the fat content and form as follows  (the 
expressions in inverted commas are for product naming purposes):  
 
1.5.1 Classification according to fat content.  
                                                   
4  Natural food colour ing: See Public Health Regulations (Food) (Food Colour ing) 5744 – 1984 as 
published in Regulations Code 4593 of February 12, 1984, or any other law which replaces it.  
 
5 As published in Regula tions Code 1670 of January 7, 1965.   
6 SI 1743 (1996)  
1.5.1.1  “22% fat” ; 
1.5.1.2   “28% fat” ; 
1.5.2 Classification accord ing to the product form.  
1.5.2.1  “Block ” or “Slab” ; 
1.5.2.2  “Sliced” (or ”slices”) ; 
1.5.2.3  “Pulverized” (or “grated”).  
 
1.6 Packaging  
The product must be packed in closed packaging which protects it from 
contamination. Food grade CO2 and nitrogen gasses6 may be added  in order 
to ext end the shelf  life3.  
The packaging7 must preserve the product’s characteristic organoleptic  and 
textur al properties . 
The packaging must in no way whatsoever affect the flavour , colour  and 
smell of the product,  and must not contaminate it. The packaging must be 
clean on the inside and outside, and it must have no noticeable signs of dirt.  
The product must not be marketed in a used package. The packing material 
must comply with the standards and regulations in f orce in Israel, and in their 
absence, them must comply with the FDA requirements as published in the 
Code of Federal Regulations.  
 
1.7 Labelling  
The labelling  requirements in Israeli Standard SI 1145 apply to the product with the 
changes and additions specifie d as follows:  
 
                                                   
6 Food grade – quality suitable for using in food.  
7 Including the paper layer or another layer used to separate the slices of the product.   
7 SI 1743 (1996)  
 
1.7.1 The product name must  be marked with the words “semi -hard cheese” together 
with the fat content (as detailed in sub -paragraph 1.5.18) and the form (as detailed 
in sub -paragraph 1.5.29). 
Hard cheese or semi -hard cheeses must not be called Processed Cheese10. 
1.7.2 A product which matches the definition detailed in the Codex Alimentarius 
standards for Edam11, Gouda12 or Amsterdam13 cheeses may be marked with the 
words “Dutch type” as a secondary name, or alternatively, one of the followi ng 
names (as applicable): Edam -type, Gouda -type or Amsterdam -type.  
The letter size of this secondary marking must not be larger than those indicating  
the product name and it must not be more prominent than the product name.  
1.7.3 The word Cheese may not be inclu ded in the name of products which are not 
mentioned in this Standard, Israeli Standards SI 115 and SI 1361, Supervision 
order for consumer products and services (dairy products) 5722 – 196214 or any 
other law which replaces them. This prohibition does not a pply to products 
manufactured wholly  or partially15 from cheese, and which other Israeli standards , 
regulations , orders or provisions on behalf of the approving  authority permit 
including the wor d Cheese in their names.  
1.7.4 List of ingredients to be marked are  as follows:  
1.7.4.1  Ingredients detailed in sub -paragraph 1.4.1 can be marked with the following 
collective names:  
- Milk – for the ingredients  detailed in sub -paragraphs 1.4.1.1 and 1.4.1.2.  
- Milk components – for the ingredients  detailed in sub -paragraphs 1.4. 1.3 to 
1.4.1.7.  
1.7.4.2  It is not mandatory to indicate  the ingredients detailed in sub -paragraph 1.4.2.  
                                                   
8 This method of labeling the fat content will enter into effect on January 1, 1 997. 
9 It is not mandatory to include the word block or slab on the label.  
10 Processed cheese: Cheese whose manufacturing process includes melting and emulsification(3) as 
described in paragraph 2 of the Codex Alimentarius Standard: General Standard No. A -8 (1993 Review) – 
Processed Cheese.  
11 International Individual Cheese Standards (1993 Review) :C -4 Edam.  
12 International Individual Cheese Standards (1993 Review) :C -5 Gouda.  
13 International Individual Cheese Standards (1993 Review) :C -28 Amsterdam.  
14 As p ublished in Regulations Code 1327 of June 28, 1962.  
15 For example: Cheese cakes.   
8 SI 1743 (1996)  
 
1.7.4.3  Ingredients detailed in sub -paragraph 1.4.3 must be specified  as detailed in the 
Ingredients paragraph of Israeli Standard SI 1145.   
1.7.5 The date w ill be marked as follows16: 
1.7.5.1  The production date must be marked either explicitly or in code.  
1.7.5.2  The latest selling  date must be marked explicitly (day and month, or day, month 
and year). The significance of the date must be marked in the words “latest selling 
date” or “sell by”.    
1.7.6 A sub -paragraph 1.5.2.1 type product (block or slab) which is pre-packed  and sold 
by net weight which is different from  the uniform values specified  in paragraph 
2.217 may be marked with a range of weights instead of the exact net weig ht, 
subject to the following:  
- The exact net weight of the product is within the weight range marked.  
- The width of the weight range must not exceed  ±20% of the product’s exact 
net weight.  
1.7.7 The words “Store in refrigerator” or “Store in refrigeration” must be  marked in 
letters which are  at least the same size as those indicating the manufacturer’s 
name. Indicating the desired storage temperature is also recommended.  
1.7.8 The nutritional labelling  must be as detailed in Public Health Regulations (Food) 
(Nutritional Labelling ), 5753 -1993 as published in Regulations Code 5524 of 
May 25, 1993, and as amended in Regulations Code 5600 of May 25, 1994, or 
any other law which replaces them.  
 
1.8 Compliance of  one packaging unit to the Standard  
In order to determine whether a s ingle packaging unit of product complies with the 
Standard, compliance with all of the Standard’s requirements must be tested. A 
packaging unit complies with the Standard if it complies with all its requirements.  
                                                   
16 The date marking issue will be raised again if changes are applied in this regard in Israeli Standard SI 
1145 or in the framework of regulation.  
17 Marketing which is conditi onal to indicating the price per weight unit as detailed in paragraph 2.2.   
9 SI 1743 (1996)  
 
A packaging unit does not  comply with the Standard if it does not comply with any  
one of its requirements.  
 
 
Chapter B – Requirements  
2.1 General requirements  
During the production process, the cheese must undergo artificial ripening.  
The cheese must not be soft or sticky , and its te xture must be uniform and semi -
hard to hard, allowing  the cheese to be cut without crumbling.  
The slices of the sliced product must be easily separated from each other.  
The flavour , smell and colour  must be characteristic  of the cheese . Its flavour  or 
smel l should not be strange or indicate spoilage.  
There must  be no visible mouldy  patches or colonies of other microorganisms on 
or under the surface of the cheese.  
There must  be no dirt or other foreign material in the cheese.  
2.2 Contents  
The product will be sol d pre -packed in packages stipulating  its contents as 
follows : 50 g, 200 g, 250 g, 400 g, 500 g, or multiples of 500 g.  
These requirements do not apply to products which , in addition to the contents , 
also stipulate the price per weight unit , or where  the pr ice per weight unit is 
marked in a noticeable place beside the product in a way which allows the 
consumer to receive this information clearly.  
In testing according to paragraph 3.1, the deviation of actual contents from that 
which is stipulated must not be  greater than the deviation specified in Israeli 
Standard SI 1059 for products which are difficult to fill.  
2.3 Product t emperature  
In testing according to paragraph 3.2, the temperature of the product must  not 
exceed  those stipulated below:   
10 SI 1743 (1996)  
- At the dairy gate : 7oC; 
- When marketed: 10oC. 
2.4 Pasteurization efficiency  
In Phosphatase testing according to paragraph 3.3, the phenol content must not 
exceed  1 microgram per gram of product.  
This requirement is an absolute requirement (see definition 1.3.4).  
2.5 Composition  
2.5.1 In analysis  according to 3.4, the dry ingredients and fat content must be as 
stipulated in Table 1 . 
Table 1  
Stipulated fat content  Dry ingredient content % 
in weight – minimum  Actual fat content % in 
weight  
22% 50.0 22.0±2  
28% 54.0 28.0±2  
 
2.5.2 In analysis  according to paragraph 3.4, the salt (expressed as sodium 
chloride) content must not exceed  2.4% (in weight ).  
2.6 pH 
In testing according to paragraph 3.5, the pH must be within the 5.0 – 6.0 range.  
2.7 Microbiological requirements  
In analysis  accordi ng to paragraph 3.6, the microbiological count must be as 
follows:  
2.7.1 Coliform count  
No more  than 1000 per gram.  
2.7.2 Mould count  
No more than the following:  
- In products excluding product type 1.5.2.3: 10 per gram.  
- In 1.5.2.3 products: 100 per gram.   
11 SI 1743 (1996)  
2.7.3 Yeast count  
No more than the following:  
- In products excluding product type 1.5.2.3: 500 per gram.  
- In 1.5.2.3 products: 1000 per gram.  
2.7.4 Coagulase positive Staphylococcus Aureus bacteria count  
Less than 100 per gram.  
2.7.5 Salmonella count  
Negative in 20 gram of p roduct.  
Salmonella testing must be performed in case of suspicion or according to a 
specific demand.  
 
 
Chapter C – Test Methods  
 
3.1 Content analysis  
The product must be  analyzed  as specified in Israeli Standard I 1059.  
3.2 Temperature test ing 
A thermometer, which  allows a reading accuracy of 1/2oC, is inserted into the 
product and a temperature reading is taken after approx. 3 minutes.  
3.3 Pasteurization efficiency test ing 
The pasteurization efficiency is tested in one of the following two methods:  
- The Phosphatase tes t as described in Israeli Standard SI 563;  
- Fluorimetric testing as detailed in the  Fluorophos Alkaline Phosphatase Assay 
(Class A2) , which is  detailed in the latest edition of Standard Methods for The 
Examination of Diary Products (American Public Health A ssociation, 
Washington DC).  
3.4 Composition analysis  
The composition is analyzed  as follows:  
3.4.1 The fat content is tested  as detailed in Israeli Standard SI 627.   
12 SI 1743 (1996)  
 
3.4.2 The dry ingredient content is analyzed  as detailed in Provisional 
International IDF18 Standard 4A: 1982.  
3.4.3 The salt (expressed as sodium chloride) content is analyzed  as detailed in 
International IDF Standard 88: 1979.  
3.5 pH test ing 
The pH of the product is tested with an electrometric pH meter with an accuracy 
of 0.05 pH units.  
The test is perf ormed by inserting the electrode into the product.  
3.6 Microbiological analysis  
3.6.1 The bacteria Coliform colonies are counted according to Israeli Standard SI 
550. 
3.6.2 The mould and yeast are counted according to Israeli Standard SI 1242.  
3.6.3 The coagulase positive Staph ylococcus Aureus bacteria l colonies are counted 
according to Israeli Standard SI 885 part 6.  
3.6.4 The Salmonella is counted according to Israeli Standard SI 885 part 7.  
 
 
Terminology List  
 Buttermilk  
 Rennet  
 Shelf Life  
 Emulsification  
                                                   
18 IDF – International Dairy Federation.   
13 SI 1743 (1996)  
 
This Standard  was prepared by the following panel of experts : 
Y. David, H. Manheim, Z. Sidelman (chairperson), Z. Feikovsky, P. Rozenfeld.  
Committee coordinator - A. Sirlin  
 
The following panel of Technical Committee 503 – Milk and Dairy Products  members 
approved this Standard :  
 
Israel i Consumer  Association  - independent  –  Y. Hitron  
Association of Chain Stores  – M. Meiri  
Organization of Religious Consumers  (Etzad)  – L. Mankin  
Israeli Consumer Council  – S. Weissman  
Israel Dairy Board (Production and Marketing)  –  A. Even -Tzur, Y. Maron , Z. 
  Feikovsky  
The Israel Cattle Breeder’s Association  – Y. Zeliger  
Health  Ministry  – Z. Sidelman  
Agriculture  Ministry  – A. Sharan  (chairperson)   
Ministry of Trade and Industry  – P. Kutcher  
IDF – A. Orbuch  
 
Committee coordinator  - A. Sirlin  
 
 
 
Anyone manufacturing a commodity which complies with the requirements  
of the Israeli Standard that applies to it, is entitled, under permit from  
the Standards Institute of Israel, to mark it with the Israeli Safety Mark : 
 
[Symbol]  
  
14 SI 1743 (19 96) 
 
The Israel Standards are reviewed from time to time, at least once every fire years, in 
order to adapt them to scientific, technological and industrial developments.  
Those using the Standards must ensure that they have the updated version including it s 
amendment sheets.  
Recommendations for changes should be sent to the Standards Institution of Israel’s 
address.  
 
All rights reserved. No part of this publication may be photocopied, published or otherwise reproduced or 
translated without prior permission in writing from the Standards Institution of Israel.  
 ©1996 
 
The Standards Institution of Israel  
42 University Street, Tel Aviv 69977  
  
15  Semi -hard cheeses  Amendment sheet no. 1  
[Symbol]  Israeli Standard  
 SI 1743  
 Cheshvan 5768  
November 2007  
 This amendment  updates  
 Israeli Standard SI 1743 of October 1996  
Chapter A – General  
 
1.2 References  
Israeli Standards:  
The following has been added to the list:  
– SI 5113 – Plastic materials, products and their components, which come into contact 
with food and beverages . 
Israeli Documents:  
– The reference Regulations Code 1670 of January 7, 1965 – National Health 
Regulations ( Preservative in food products ) 5725 – 1965 will be deleted.  
– Regulation Code 4593 of February 12, 1984 – Public Health Regulations (Food) 
(Food Colour ing) 5744 – 1984 will be deleted.  
 
The following will be added to the list:  
– Public Health Regulations (Sanitary Quality of Drinking Water) 573 4 – 1974,  
Regulations Code 3117  of January 17, 19 74. 
– Public Health Regulations (Food) (Food Additives ) 5761  – 2001,  Regulation Code 
6084 of February 12, 1984 . 
Foreign Documents:  
The following have been added to the list:  
Compendium –  Compendium of Food Additive Specifications, Joint FAO/WHO Expert  
 Committee on Food Additives (JECFA), Food and Agriculture  
 Organization of  the United Nations, ROME, 1992.  
The Standards Institution of Israel  
42 Haim Levanon Street, Tel Aviv 69977 
1 Amendment 1 of SI 1743 ( 2007 ) 
1.3 Definitions  
1.3.1 Cheese  
The cheese definition must be deleted and replaced by the following:  
A diary product – ripened or u nripened, soft, semi -hard, hard or very hard, coated 
or not coated – in which  the ratio between the whey and casein does not exceed  
that of cows’ milk, and  which is  obtained in one or both of the following ways:  
a. Full or partial curdling of milk or a milk c omponent (or both), by the action of 
rennet or other curdling agentsa, and partially draining the whey obtained from 
this process;  
b. Production techniques which integrate curdling milk or milk components (or 
both) and result in a final product with similar p hysical, chemical and 
organoleptic properties to those of the product obtained according to clause a 
above.  
The following definitions must be added to paragraph 1.3:  
1.3.7 Reconstituted milk  
Milk prepared from milk powder to which water , milk or water and milk h ave 
been added . Milk fat may also be added  in any of its forms , on condition that the 
total of all the non -fat solids is at least as in raw cows’ milk which complies with 
Israeli Standard SI 55.  
1.3.8 Suitable  quantity  
The minimal quantity required to achieve th e desired technological results.  
 
Paragraph 1.4 Components  
The entire paragraph, including its headings and sub -paragraphs, must be deleted and 
replaced by the following:  
                                                   
a Including other curdling enzymes, lactic bacterial cultures and edible acids.   
2 Amendment 1 of SI 1743 (2007)  
1.4 Component and production facilitating  materials  
The m ilk or mixture of milk and its derivatives (see paragraph 1.4.1), or both, 
including the water used for reconstitution, must  undergo pasteurization  (as a 
complete mixture or as separate flows) , at least before starting the curdling 
process,  as part of the product manufacturing process.  
The grade of the ingredients used for manufacturing the product and  that of  the 
production facilitating  materials must  be suitable for use in food; they must  be 
clean and not harmful to health; they must  be free of signs of s poilage, insects and 
insect parts, foreign materials and any other contaminations . The ingredients and 
materials above must comply with the provisions of the laws a nd regulations 
applying to them in Israel, and in their absence, with the requirements of th e latest 
edition of the Food Chemicals Codex (FCC) (including its amendments) of the 
National Academy of Sciences in the U.S.A. or alternatively, the updated 
requirements of the Food and Agriculture Organization of the United Nations 
(FAO) and the World He alth Organization (WHO)  Compendium.  
The ingredients for manufacturing the product and the production facilitating  
materials must be from those detailed as follows:  
1.4.1 Cows’ milk and its derivatives  
1.4.1.1  Raw cows’ milk, which complies with Israeli Standard SI 55;  
1.4.1.2  Skimmed milk, or low -fat milk;  
1.4.1.3  Concentrated milk;  
1.4.1.4  Reconstituted milkb. 
1.4.1.5  Buttermilk, buttermilk powder;  
1.4.1.6  Cream and all forms of dairy fat;  
                                                   
b The water used to reconstitute the milk must comply with th e requirements of drinking water whose 
properties and ingredients comply with the requirements specified in second addition of the regulations 
regarding the hygienic quality of the drinking water, in the Maximum Permitted Concentration column.  
See Public Health Regulations (Sanitary Quality of Drinking Water), or any other law replacing them.   
3 Amendment 1 of SI 1743 (2007)  
1.4.1.7  Milk powder;  
1.4.1.8  Protein derived from milk.  
1.4.2 Production facilitating  materials (in the curdling  process).  
1.4.2.1  Lactic acid bacterial cultures;  
1.4.2.2  Milk coagulating enzymes;  
1.4.2.3  Edible acids;  
1.4.2.4  Calcium chloride in suitable quantities.  
1.4.3 Additives.  
The following ingredients may be added to the product:  
1.4.3.1  Edible salt  
Sodium chloride, which complies with Israeli Standard SI 411 that applies to table 
salt (premium or regular), or kitchen salt (premium or regular); coarse industrial 
salt may be used (premium or regular) after it has been melted and filtered.  
1.4.3.2  Food additives  
Any food additive which may be added to a product wh ich this Standard applies 
to, in accordance with Public Health Regulations (Food) (Food Additives),  5761 
– 2001.  
1.4.3.3  Flavour  enhancersc 
As defined in Public Health Regulations (Food) (Food Additives), 5761 – 2001.  
Footnotes (4) and (5):  
The footnotes must be deleted, and each must  be replaced by the following:  
The footnote has been deleted.  
                                                   
c For information only, see: The List of Flavor Enhancers Approved for Use in Food Products, Dr. Anna 
Shapira (author), Health Ministry, Public Health Services, The N ational Food Service, January 2001, 
including its amendments and any document which replaces it.   
4 Amendment 1 of SI 1743 (2007)  
1.6 Packaging  
The text in the paragraph, except for footnotes (3), (6) and (7) must be deleted and 
replaced by the following:  
1.6.1 The product must be  packed in closed packaging which protects it from 
contamination . 
Adding carbon dioxide or/and also nitrogen gas whose grade is suitable for use in 
food6 is permitted, in order to extend the shelf life3. 
 The packaging must preserve the characteristic organoleptic and texture 
properties of the product.  
The packaging must not affect  flavour , colour  or smell whatsoever and must not 
contaminate  the product. The packagin g must be clean inside and out, and should 
have no noticeable signs of dirt.  
The product must not be marketed in used packaging.  
1.6.2 The packing material must comply with the laws and regulations in force in Israel. 
In their absence, it must comply with the pr ovision concerning food packing 
materials  of the U.S. Federal Food and Drug Administration (FDA), as published 
in regulation in CFR 21 or the authorizations in the FDA websited or, 
alternatively, must comply with the requirements for food packing materials  
detailed  in the European Union directives and regulations.   
 
                                                   
3 See the list of definitions at the end of the Standard.  
6 Food grade – quality suitable for using in food.  
7 Including the paper layer or another layer used to separate the slices of the product  
d Website address: http://www.cfsan.fda.gov/~dms/opa -fcn.html  
Document address: Inventory of Effective Premarket Notifications for Mood Contact Substances.