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Abstract
The use of additives in dairy products varies depending on the continental regions. Whilst the addition of additives is also regulated under Codex Alimentarius, country specific provisions must always be considered. In most markets the use of additives in general is not usual for dairy products such as plain milk, whey, cream and yogurt whilst the addition of additives becomes more frequent if other ingredients such as fruits, nuts or vegetables are added or if the dairy products are processed as technological need increases. The use of additives in fermented milks and cheeses is more common nowadays though still restricted.
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