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Ref.no.
Description of foodstuffs
Food contact material
Simulants to be used
Contact conditions in actual use
Test conditions
A B C D (time-temperature)
(time-temperature)
Page 121 of 126

07.01 milk:
A. whole
milk
cocoa milk
pl bottle/pl closure
X
6m -ambient
10d-40
C
cocoa milk
coated board
X
6m -ambient
10d-40
C
milk
coated
board
X
1w
-ref
10d-20
C
milk
coated board
X
6m -ambient
10d-40
C
milk
pl bottle/pl closure
X
6m -ambient
10d-40
C
B. partly
dehydrated
coffee creamer
coated board
X
6m -ambient
10d-40
C
coffee creamer
al cup
X
6m -ambient
10d-40
C
milk,
condensed
can
X
0.5h -ster (100-125
C) + >1y-ambient 0.5h-121
C + 10d-40
C

C.
skimmed or partly skimmed
curdled milk
pl tub
X
1w -ref
10d-20
C
D. dried

07.02
fermented milk products like yoghurt and
buttermilk and mixtures thereof with fruit or
fruit products
buttermilk
coated
board
X
1w
-ref
10d-20
C
dressing (yoghurt), fresh
pl pot
X
3m -ref
10d-20
C
yoghurt
coated
board
X
1w
-ref
10d-20
C
yoghurt
pl
pot
X
3m
-ref
10d-20
C
yoghurt drink
coated board
X
6m -ambient
10d-40
C

07.03
cream and sour cream
cream
pl
pot
X
1w
-ref
10d-20
C
07.04 cheese:
A.
whole and with rind
cheese, various a
rind
1w -ref
-
B. processed
cheese, various
pl tub/pl film
X
X/3
1w -ref
10d-20
C

C. other
brie soft cheese
pl film
X
X/3
2w -ref
10d-20
C
cheese spread
al cup
X
X/3
1y -ref
10d-20
C
1122
cheese, grinded
pl sachet
X
X/3
1m -ref
10d-20
C
cheese, sliced
pl box
X
X/3
3m -ref
10d-20
C
cheese, various
pl film/p tub
X
X/3
3m -ref
10d-20
C
cottage cheese
pl pot
X
1w -ref
10d-20
C
feta
pl
tray
X
3m
-ref
10d-20
C