Search Results for: Cheese not fermented
. - frozen fish filets - fermented milk . - all yoghurt ,kishk - cheese and curd . - fresh cheeses . - processed cheese,all types . - blue veined cheese . . - cheddar . . - edam cheese . . - kashkaval . . - gouda cheese . - natural honey - coffee, tea, mate, spices - coffee - tea,all types - mate - pepper
all types - nutmeg, cardamon - anise seed,badian,fennel,coriander,. - ginger, saffron, turmeric - products of the milling industry; malt starches; inulin - wheat or meslin flour . . - wheat flour - other oil seeds and oleaginous fruits, whether or not broken . . - sesame seeds,other;tahina - vegetable...
https://cci-fed.org.lb/tasdier/
. - frozen fish filets - fermented milk . - all yoghurt ,kishk - cheese and curd . - fresh cheeses . - processed cheese,all types . - blue veined cheese . . - cheddar . . - edam cheese . . - kashkaval . . - gouda cheese . - natural honey - coffee, tea, mate, spices - coffee - tea,all types - mate - pepper
all types - nutmeg, cardamon - anise seed,badian,fennel,coriander,. - ginger, saffron, turmeric - products of the milling industry; malt starches; inulin - wheat or meslin flour . . - wheat flour - other oil seeds and oleaginous fruits, whether or not broken . . - sesame seeds,other;tahina - vegetable...
http://cci-fed.org.lb/tasdier/
vegetable oil'. b) the th meeting of the food authority was held on . at fssai hq, new delhi under the chairmanship of shri ashish bahuguna, chairperson, fssai wherein the food authority approved the following: draft standards with respect to standards for goat/sheep milk, chhana and paneer, whey cheese
, cheese in brine, dairy permeate powder, refined vegetable oil, synthetic syrup and sharbat, coconut milk and coconut cream, wheat bran, non-fermented soybean products, meat and meat products, , processing aids for use in various food categories, limit for heavy metal (lead) in tea etc. final standards...
https://www.fssai.gov.in/upload/monthly_update/2018/03/5abf3c67b3b7cFSSAI_Monthly_Achievements_February_01_03_2018(1).pdf