Traduction de «traitement thermique de stabilisation » (Français → Anglais) :

‘thermal process flavouring’ shall mean a product obtained after heat treatment from a mixture of ingredients not necessarily having flavouring properties themselves, of which at least one contains nitrogen (amino) and another is a reducing sugar; the ingredients for the production of thermal process flavourings may be:

2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment

Regular testing against the criterion is not required in normal circumstances for the following ready-to-eat foods: — those which have received heat treatment or other processing effective to eliminate L. monocytogenes, when recontamination is not possible after this treatment (for example, products heat treated in their final package), — fresh, uncut and unprocessed vegetables and fruits, excluding sprouted seeds, — bread, biscuits and similar products, — bottled or packed waters, soft drinks, beer, cider, wine, spirits and similar products, — sugar, honey and confectionery, including cocoa and chocolate products, — live bivalve mollusc ...[+++]s, ►M2 — food grade salt.

those which have received heat treatment or other processing effective to eliminate L. monocytogenes, when recontamination is not possible after this treatment (e.g. products heat treated in their final package),

This includes the incineration by oxidation of waste as well as other thermal treatment processes such as pyrolysis, gasification or plasma processes in so far as the substances resulting from the treatment are subsequently incinerated.

Comments related to: the need to define a variety of heat treatments equivalent to the one proposed; the requirement for a test in addition to record-keeping to determine whether a given cheese was manufactured from heat-treated milk; the need to permit technologies other than pasteurization and heat treatment; the disruption of the imported raw milk cheese trade if the proposal were to be implemented; serious financial loss if the inventory of raw milk cheeses presently being aged would have to be destroyed; loss of flavour of h ...[+++]ard cheeses due to pasteurization and heat treatment of milk; heat treatment or pasteurization is not necessary if good hygienic production practices are followed on the farm for raw milk; the financial burden of purchasing, installing and operating pasteurizers.