Ministerial Decree No. 502/2000 amending the humidity limit in kasseri cheese (Food Code, article 83, part D, 1.8).

This Decree approves the modification of article 83 of the Food Code made by the Supreme Council of Chemistry by which, part D, 18 is amended, in order to replace provisions regarding a the humidity level of the “Kasseri” cheese: The humidity contained in Kasseri cheese should not exceed the 45 percent of the whole product (until the present amendment, the maximum humidity limit was set at 40 percent).

Grèce · 2000-10-25