{
  "url": "https://openlegislation.uk/eu-regulation-2013-1127/annex-I/division-3",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1127/annex-I/division-3.json",
  "legislation": "eur/2013/1127",
  "legislation_title": "Commission Implementing Regulation (EU) No 1127/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Montasio (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1127",
  "path": "annex/I/division/3",
  "kind": "division",
  "number": null,
  "heading": "3rd amendment",
  "text": "Current text: ‘The production of the cheese for the PDO “Montasio” is carried out according to the following operational sequence:\n06)) cooking at 42-48 °C and rolling away from the heat for a total of 20 to 30 minutes;’\nProposed text:\n06)) ‘cooking at + 42-48 °C and draining, away from the heat, for at least 10 minutes;’\nIt has been found that these two stages (the cooking and the successive draining, away from the heat) can vary greatly according to the prevailing technical and technological conditions.\nAs regards equipment, the cheese dairies which produce ‘Montasio’ use either copper vats (from 1 to 1,5 tonnes) or multi-purpose steel vats with a capacity of 3,5 to 8 tonnes.\nUsing these two types of vat is a factor which determines the time for heating the coagulated mass, since the speeds of steam heating are very different from those resulting from the process which takes place.\nAs for the draining, away from heat, a stage during which part of the whey is removed from the coagulated mass, the latter depends on the maximum temperature reached, how quickly the mass cools, which in turn depends on the type of vat used, the quantities processed in each vat, the size of the curds’ kernels and the quantity of water contained which will be removed by the effect of the temperature and the mixing.\nMoreover, the decanting or withdrawal of the coagulated mass with a view to moulding can be speeded up or slowed down depending on the time needed to carry out the operation and the degree of automation present.\nFor example, if the coagulated mass is decanted onto a moulding table from a multi-purpose vat placed above that table, the time needed for the same quantity is well below that needed for manual decanting with a linen cloth from copper vats.\nTaking into account the fact that the optimum moment for decanting the curds is determined by each cheesemaker according to daily assessment criteria, experience and personal know-how, etc., it is necessary to define a minimum duration for the cooking and draining away from heat.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/1127/annex/I/division/3",
    "retrieved_at": "2026-11-01T14:48:15.124801+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}