Title 21--Food and Drugs
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES
PART 133--CHEESES AND RELATED CHEESE PRODUCTS
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Definitions. |
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Methods of analysis. |
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Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.102 |
Asiago fresh and asiago soft cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.103 |
Asiago medium cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.104 |
Asiago old cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.106 |
Blue cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.108 |
Brick cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.109 |
Brick cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.111 |
Caciocavallo siciliano cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.113 |
Cheddar cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.114 |
Cheddar cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.116 |
Low sodium cheddar cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.118 |
Colby cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.119 |
Colby cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.121 |
Low sodium colby cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.123 |
Cold-pack and club cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.124 |
Cold-pack cheese food. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.125 |
Cold-pack cheese food with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.127 |
Cook cheese, koch kaese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.128 |
Cottage cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.129 |
Dry curd cottage cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.133 |
Cream cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.134 |
Cream cheese with other foods. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.136 |
Washed curd and soaked curd cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.137 |
Washed curd cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.138 |
Edam cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.140 |
Gammelost cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.141 |
Gorgonzola cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.142 |
Gouda cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.144 |
Granular and stirred curd cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.145 |
Granular cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.146 |
Grated cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.147 |
Grated American cheese food. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.148 |
Hard grating cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.149 |
Gruyere cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.150 |
Hard cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.152 |
Limburger cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.153 |
Monterey cheese and monterey jack cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.154 |
High-moisture jack cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.155 |
Mozzarella cheese and scamorza cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.156 |
Low-moisture mozzarella and scamorza cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.157 |
Part-skim mozzarella and scamorza cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.158 |
Low-moisture part-skim mozzarella and scamorza cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.160 |
Muenster and munster cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.161 |
Muenster and munster cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.162 |
Neufchatel cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.164 |
Nuworld cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.165 |
Parmesan and reggiano cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.167 |
Pasteurized blended cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.168 |
Pasteurized blended cheese with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.169 |
Pasteurized process cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.170 |
Pasteurized process cheese with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.171 |
Pasteurized process pimento cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.173 |
Pasteurized process cheese food. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.174 |
Pasteurized process cheese food with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.175 |
Pasteurized cheese spread. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.176 |
Pasteurized cheese spread with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.178 |
Pasteurized neufchatel cheese spread with other foods. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.179 |
Pasteurized process cheese spread. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.180 |
Pasteurized process cheese spread with fruits, vegetables, or meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.181 |
Provolone cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.182 |
Soft ripened cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.183 |
Romano cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.184 |
Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.185 |
Samsoe cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.186 |
Sap sago cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.187 |
Semisoft cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.188 |
Semisoft part-skim cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.189 |
Skim milk cheese for manufacturing. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.190 |
Spiced cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.191 |
Part-skim spiced cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.193 |
Spiced, flavored standardized cheeses. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/PDF.gif) | 133.195 |
Swiss and emmentaler cheese. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090112141538im_/http://www.access.gpo.gov/images/TEXT.gif) |
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Swiss cheese for manufacturing. |