This electronic document was downloaded from the GPO web site, November 2003,
and is provided for information purposes only. The Code of Federal Regulations,
Title 21, is updated April 1 of each year.
The most current version of the regulations may be found at the
GPO web site.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133]
[Page 308]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart A--General Provisions
Sec.
133.3 Definitions.
133.5 Methods of analysis.
133.10 Notice to manufacturers, packers, and distributors of
pasteurized blended cheese, pasteurized process cheese, cheese
food, cheese spread, and related foods.
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
133.102 Asiago fresh and asiago soft cheese.
133.103 Asiago medium cheese.
133.104 Asiago old cheese.
133.106 Blue cheese.
133.108 Brick cheese.
133.109 Brick cheese for manufacturing.
133.111 Caciocavallo siciliano cheese.
133.113 Cheddar cheese.
133.114 Cheddar cheese for manufacturing.
133.116 Low sodium cheddar cheese.
133.118 Colby cheese.
133.119 Colby cheese for manufacturing.
133.121 Low sodium colby cheese.
133.123 Cold-pack and club cheese.
133.124 Cold-pack cheese food.
133.125 Cold-pack cheese food with fruits, vegetables, or meats.
133.127 Cook cheese, koch kaese.
133.128 Cottage cheese.
133.129 Dry curd cottage cheese.
133.133 Cream cheese.
133.134 Cream cheese with other foods.
133.136 Washed curd and soaked curd cheese.
133.137 Washed curd cheese for manufacturing.
133.138 Edam cheese.
133.140 Gammelost cheese.
133.141 Gorgonzola cheese.
133.142 Gouda cheese.
133.144 Granular and stirred curd cheese.
133.145 Granular cheese for manufacturing.
133.146 Grated cheeses.
133.147 Grated American cheese food.
133.148 Hard grating cheeses.
133.149 Gruyere cheese.
133.150 Hard cheeses.
133.152 Limburger cheese.
133.153 Monterey cheese and monterey jack cheese.
133.154 High-moisture jack cheese.
133.155 Mozzarella cheese and scamorza cheese.
133.156 Low-moisture mozzarella and scamorza cheese.
133.157 Part-skim mozzarella and scamorza cheese.
133.158 Low-moisture part-skim mozzarella and scamorza cheese.
133.160 Muenster and munster cheese.
133.161 Muenster and munster cheese for manufacturing.
133.162 Neufchatel cheese.
133.164 Nuworld cheese.
133.165 Parmesan and reggiano cheese.
133.167 Pasteurized blended cheese.
133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
133.169 Pasteurized process cheese.
133.170 Pasteurized process cheese with fruits, vegetables, or meats.
133.171 Pasteurized process pimento cheese.
133.173 Pasteurized process cheese food.
133.174 Pasteurized process cheese food with fruits, vegetables, or
meats.
133.175 Pasteurized cheese spread.
133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
133.178 Pasteurized neufchatel cheese spread with other foods.
133.179 Pasteurized process cheese spread.
133.180 Pasteurized process cheese spread with fruits, vegetables, or
meats.
133.181 Provolone cheese.
133.182 Soft ripened cheeses.
133.183 Romano cheese.
133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese
from sheep's milk.
133.185 Samsoe cheese.
133.186 Sap sago cheese.
133.187 Semisoft cheeses.
133.188 Semisoft part-skim cheeses.
133.189 Skim milk cheese for manufacturing.
133.190 Spiced cheeses.
133.191 Part-skim spiced cheeses.
133.193 Spiced, flavored standardized cheeses.
133.195 Swiss and emmentaler cheese.
133.196 Swiss cheese for manufacturing.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
[[Page 309]]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.3]
[Page 309]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart A--General Provisions
Sec. 133.3 Definitions.
(a) Milk means the lacteal secretion, practically free from
colostrum, obtained by the complete milking of one or more healthy cows,
which may be clarified and may be adjusted by separating part of the fat
therefrom; concentrated milk, reconstituted milk, and dry whole milk.
Water, in a sufficient quantity to reconstitute concentrated and dry
forms, may be added.
(b) Nonfat milk means skim milk, concentrated skim milk,
reconstituted skim milk, and nonfat dry milk. Water, in a sufficient
quantity to reconstitute concentrated and dry forms, may be added.
(c) Cream means cream, reconstituted cream, dry cream, and plastic
cream. Water, in a sufficient quantity to reconstitute concentrated and
dry forms, may be added.
(d) Pasteurized when used to describe a dairy ingredient means that
every particle of such ingredient shall have been heated in properly
operated equipment to one of the temperatures specified in the table of
this paragraph and held continuously at or above that temperature for
the specified time (or other time/temperature relationship which has
been demonstrated to be equivalent thereto in microbial destruction):
------------------------------------------------------------------------
Temperature Time
------------------------------------------------------------------------
145 deg.F\1\............................... 30 min.
161 deg.F\1\............................... 15 s.
191 deg.F.................................. 1 s.
204 deg.F.................................. 0.05 s.
212 deg.F.................................. 0.01 s.
------------------------------------------------------------------------
\1\ If the dairy ingredient has a fat content of 10 percent or more, the
specified temperature shall be increased by 5 deg.F.
(e) Ultrapasteurized when used to describe a dairy ingredient means
that such ingredient shall have been thermally processed at or above 280
deg.F for at least 2 seconds.
[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.5]
[Page 309]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart A--General Provisions
Sec. 133.5 Methods of analysis.
Moisture, milkfat, and phosphatase levels in cheeses will be
determined by the following methods of analysis from "Official Methods
of Analysis of the Association of Official Analytical Chemists," 13th
ed., 1980, which is incorporated by reference (copies are available from
the Association of Official Analytical Chemists International, 481 North
Frederick Ave., suite 500, Gaithersburg, MD 20877-2504, or available for
inspection at the Office of the Federal Register, 800 North Capitol
Street, NW., suite 700, Washington, DC):
(a) Moisture content--section 16.233 "Method I (52)--Official Final
Action", under the heading "Moisture".
(b) Milkfat content--section 16.255 "Fat (60)--Official Final
Action".
(c) Phenol equivalent value--section 16.275 "Reagents", section
16.276 "Sampling", and section 16.277 "Determination", under the
heading "Residual Phosphatase (27) Official Final Action".
(d) Milkfat in solids (fat on a dry basis)--Subtract the percent of
moisture found from 100; divide the remainder into the percent milkfat
found. The quotient, multiplied by 100, shall be considered to be the
percent of milkfat contained in the solids.
[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar, 18, 1983, as amended at 54
FR 24893, June 12, 1989; 63 FR 14035, Mar. 24, 1998]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.10]
[Page 309-310]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart A--General Provisions
Sec. 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and
related foods.
(a) Definitions and standards of identity have recently been
promulgated under the authority of the Federal Food, Drug, and Cosmetic
Act for a number of foods made in part from cheese, including
pasteurized process cheese; pasteurized process cheese with fruits,
vegetables, or meats; pasteurized blended cheese; pasteurized process
cheese food; pasteurized process cheese spread, and related foods. These
standards prescribe the name for each such food. The act requires that
this name appear on the label. Many of these names consist of several
words. In the past it has been the practice of some manufacturers to
subordinate the words "pasteurized," "blended," "process,"
"food," and "spread" to give undue prominence to the word "cheese"
and to words naming the variety of cheese involved.
[[Page 310]]
(b) When placing the names of these foods on labels so as to comply
with the requirements of section 403 (a), (f), and (g) of the act, all
the words forming the name specified by a definition and standard of
identity should be given equal prominence. This can readily be
accomplished by printing the specified name of the food in letters of
the same size, color, and style of type, and with the same background.
(c) Where the names of optional ingredients are required to appear
on the label, the designations of all such ingredients should be given
equal prominence. The names of the optional ingredients should appear
prominently and conspicuously but should not be displayed with greater
prominence than the name of the food. The word "contains" may precede
the names of the optional ingredients, and when so used will not be
considered as intervening printed matter between name of food and name
of optional ingredients required to be placed on the label.
(d) Where a manufacturer elects to include a label statement of fat
and moisture content, the declaration should be on the basis of the food
as marketed. A fat declaration on a moisture-free basis is likely to be
misleading, and should not be used in labeling.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.102]
[Page 310-311]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.102 Asiago fresh and asiago soft cheese.
(a) Asiago fresh cheese, asiago soft cheese, is the food prepared
from milk and other ingredients specified in this section, by the
procedure set forth in paragraph (b) of this section, or by another
procedure which produces a finished cheese having the same physical and
chemical properties as the cheese produced when the procedure set forth
in paragraph (b) of this section is used. It contains not more than 45
percent of moisture, and its solids contain not less than 50 percent of
milkfat, as determined by the methods prescribed in Sec. 133.5 (a), (b),
and (d). It is cured for not less than 60 days.
(b) Milk which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid
producing bacteria, present in such milk or added thereto. Harmless
artificial blue or green coloring in a quantity which neutralizes any
natural yellow coloring in the curd may be added. Sufficient rennet, or
other safe and suitable milk-clotting enzyme that produces equivalent
curd formation, or both, with or without purified calcium chloride in a
quantity not more than 0.02 percent (calculated as anhydrous calcium
chloride) of the weight of the milk, is added to set the milk to a
semisolid mass. The mass is cut, stirred, and heated to promote and
regulate separation of the whey from the curd. The whey is drained off.
When the curd is sufficiently firm it is removed from the kettle or vat,
further drained for a short time, packed into hoops, and pressed. The
pressed curd is salted in brine and cured in a well-ventilated room.
During curing the surface of the cheese is occasionally rubbed with a
vegetable oil. A harmless preparation of enzymes of animal or plant
origin capable of aiding in the curing or development of flavor of
asiago fresh cheese may be added during the procedure in such quantity
that the weight of the solids of such preparation is not more than 0.1
percent of the weight of the milk used.
(c)(1) For the purposes of this section, the word "milk" means
cow's milk, which may be adjusted by separating part of the fat
therefrom or by adding thereto one or more of the following: Cream, skim
milk, concentrated skim milk, nonfat dry milk, water in a quantity
sufficient to reconstitute any concentrated skim milk or nonfat dry milk
used.
(2) Such milk may be bleached by the use of benzoyl peroxide or a
mixture of benzoyl peroxide with potassium alum, calcium sulfate, and
magnesium carbonate; but the weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the milk bleached, and the weight of
the potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, sufficient vitamin A is added
to the curd to compensate for
[[Page 311]]
the vitamin A or its precursors destroyed in the bleaching process, and
artificial coloring is not used.
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the surface of the cheese.
(e) Label declaration: Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that enzymes of animal, plant,
or microbial origin may be declared as "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983;
49 FR 10093, Mar. 19, 1984; 58 FR 2891, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.103]
[Page 311]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.103 Asiago medium cheese.
Asiago medium cheese conforms to the definition and standard of
identity and is subject to the requirements for label statement of
ingredients prescribed by Sec. 133.102 for asiago fresh cheese, except
that it contains not more than 35 percent moisture, its solids contain
not less than 45 percent of milkfat, and it is cured for not less than 6
months.
[58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.104]
[Page 311]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.104 Asiago old cheese.
Asiago old cheese conforms to the definition and standard of
identity and is subject to the requirements for label statement of
ingredients prescribed by Sec. 133.102 for asiago fresh cheese, except
that it contains not more than 32 percent moisture, its solids contain
not less than 42 percent of milk fat, and it is cured for not less than
1 year.
[58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.106]
[Page 311-312]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.106 Blue cheese.
(a) Description. (1) Blue cheese is the food prepared by the
procedure set forth in paragraph (a)(2), of this section, or by any
other procedure which produces a finished cheese having the same
physical and chemical properties. It is characterized by the presence of
bluish-green mold, Penicillium roquefortii, throughout the cheese. The
minimum milkfat content is 50 percent by weight of the solids and the
maximum moisture content is 46 percent by weight, as determined by the
methods described in Sec. 133.5. The dairy ingredients used may be
pasteurized. Blue cheese is at least 60 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be homogenized, bleached, warmed, and is
subjected to the action of a lactic acid-producing bacterial culture.
One or more of the clotting enzymes specified in paragraph (b)(2) of
this section is added to set the dairy ingredients to a semisolid mass.
The mass is cut into smaller portions and allowed to stand for a time.
The mixed curd and whey is placed in forms permitting further drainage.
While the curd is being placed in forms, spores of the mold Penicillium
roquefortii are added. The forms are turned several times during
drainage. When sufficiently drained, the shaped curd is removed from the
forms and salted with dry salt or brine. Perforations are then made in
the shaped curd, and it is held at a temperature of approximately 50
deg.F. at 90 to 95 percent relative humidity, until the characteristic
mold growth has developed. During storage the surface of the cheese may
be scraped to remove surface growth of undesirable microorganisms.
Antimycotics may be applied to the surface of the whole cheese. One or
more of the other optional ingredients specified in paragraph (b)(3) of
this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
[[Page 312]]
(iv) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages or to the surface of the bulk cheese during
curing.
(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium
alum, calcium sulfate, and magnesium carbonate used to bleach the dairy
ingredients. The weight of the benzoyl peroxide is not more than 0.002
percent of the weight of the milk being bleached, and the weight of the
potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, vitamin A is added to the curd
in such quantity as to compensate for the vitamin A or its precursors
destroyed in the bleaching process, and artificial coloring is not used.
(vi) Vegetable fats or oils, which may be hydrogenated, used as a
coating for the rind.
(c) Nomenclature. The name of the food is "blue cheese."
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2742, Jan. 21, 1983, as amended at 54 FR 32052, Aug. 4, 1989; 58
FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.108]
[Page 312-313]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.108 Brick cheese.
(a) Description. (1) Brick cheese is the food prepared from dairy
ingredients and other ingredients specified in this section by the
procedure set forth in paragraph (a)(3) of this section, or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 50 percent by weight
of the solids and the maximum moisture content is 44 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of brick cheese is not more than 5 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is brought to a temperature of about 88 deg.F
and subjected to the action of a lactic acid-producing bacterial
culutre. One or more of the clotting enzymes specified in paragraph
(b)(2) of this section is added to set the dairy ingredients to a
semisolid mass. The mass is cut into cubes with sides approximately \3/
8\ inch long, and stirred and heated so that the temperature rises
slowly to about 96 deg.F. The stirring is continued until the curd is
sufficiently firm. Part of the whey is then removed, and the mixture
diluted with water or salt brine to control the acidity. The curd is
transferred to forms, and drained. During drainage it is pressed and
turned. After drainage the curd is salted, and the biological curing
agents characteristic of brick cheese are applied to the surface. The
cheese is then cured to develop the characteristics of brick cheese. One
or more of the other optional ingredients specified in paragraph (b)(3)
of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative level of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(c) Nomenclature. The name of the food is "brick cheese".
[[Page 313]]
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32052, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58
FR 2892, Jan. 6, 1993; 58 FR 17105, Apr. 1, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.109]
[Page 313]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.109 Brick cheese for manufacturing.
Brick cheese for manufacturing conforms to the definition and
standard of identity for brick cheese prescribed by Sec. 133.108, except
that the dairy ingredients are not pasteurized and curing is not
required.
[54 FR 32053, Aug. 4, 1989]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.111]
[Page 313-314]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.111 Caciocavallo siciliano cheese.
(a) Caciocavallo siciliano cheese is the food prepared from cow's
milk or sheep's milk or goat's milk or mixtures of two or all of these
and other ingredients specified in this section, by the procedure set
forth in paragraph (b) of this section, or by another procedure which
produces a finished cheese having the same physical and chemical
properties as the cheese produced when the procedure set forth in
paragraph (b) of this section is used. It has a stringy texture, and is
made in oblong shapes. It contains not more than 40 percent of moisture,
and its solids contain not less than 42 percent milkfat as determined by
the methods prescribed in Sec. 133.5 (a), (b), and (d). It is cured for
not less than 90 days at a temperature of not less than 35 deg.F.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria, present in such milk or added thereto. Harmless
artificial blue or green coloring in a quantity which neutralizes any
natural yellow coloring in the curd may be added. Sufficient rennet,
rennet paste, extract of rennet paste, or other safe and suitable milk-
clotting enzyme that produces equivalent curd formation, singly or in
any combination (with or without purified calcium chloride in a quantity
not more than 0.02 percent, calculated as anhydrous calcium chloride, of
the weight of the milk) is added to set the milk to a semisolid mass.
The mass is cut, stirred, and heated so as to promote and regulate the
separation of whey from curd. The whey is drained off, and the curd is
removed to another vat containing hot whey, in which it is soaked for
several hours. This whey is withdrawn, the curd is allowed to mat, and
is cut into blocks. These are washed in hot whey until the desired
elasticity is obtained. The curd is removed from the vat, drained,
pressed into oblong forms, dried, and salted in brine, and cured. It may
be paraffined. A harmless preparation of enzymes of animal or plant
origin capable of aiding in the curing or development of flavor of
caciocavallo siciliano cheese may be added during the procedure, in such
quantity that the weight of the solids of such preparation is not more
than 0.1 percent of the weight of the milk used.
(c)(1) For the purposes of this section, the word "milk" means
cow's milk or goat's milk or sheep's milk or mixtures of two or all of
these. Such milk may be adjusted by separating part of the fat therefrom
or (in the case of cow's milk) by adding one or more of the following:
Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case
of goat's milk) the corresponding products from goat's milk; (in the
case of sheep's milk) the corresponding products from sheep's milk;
water in a quantity sufficient to reconstitute any such concentrated or
dried products used.
(2) Such milk may be bleached by the use of benzoyl peroxide or a
mixture of benzoyl peroxide with potassium alum, calcium sulfate, and
magnesium carbonate; but the weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the milk bleached, and the weight of
the potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached
[[Page 314]]
in this manner, sufficient vitamin A is added to the curd to compensate
for the vitamin A or its precursors destroyed in the bleaching process,
and artificial coloring is not used.
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the cheese during the kneading and stretching process and/or applied
to the surface of the cheese.
(e) When caciocavallo siciliano cheese is made solely from cow's
milk, the name of such cheese is "Caciocavallo siciliano cheese". When
made from sheep's milk or goat's milk or mixtures of these, or one or
both of these with cow's milk, the name is followed by the words "made
from ------", the blank being filled in with the name or names of the
milks used, in order of predominance by weight.
(f) Label declaration: Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that enzymes of animal, plant,
or microbial origin may be declared as "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 42 FR 39102, Aug. 2, 1977; 48
FR 49013, Oct. 24, 1983; 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6,
1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.113]
[Page 314-315]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.113 Cheddar cheese.
(a) Description. (1) Cheddar cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section, or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 50 percent by weight
of the solids, and the maximum moisture content is 39 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of cheddar cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
to a semisolid mass. The mass is so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. The whey is drained off, and the curd is matted into a
cohesive mass. The mass is cut into slabs, which are so piled and
handled as to promote the drainage of whey and the development of
acidity. The slabs are then cut into pieces, which may be rinsed by
sprinkling or pouring water over them, with free and continuous
drainage; but the duration of such rinsing is so limited that only the
whey on the surface of such pieces is removed. The curd is salted,
stirred, further drained, and pressed into forms. One or more of the
other optional ingredients specified in paragraph (b)(3) of this section
may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial orgin, used in curing
or flavor development.
(iv) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
milk and the weight of the catalase shall not exceed 20 parts per
million of the weight of the milk treated.
[[Page 315]]
(c) Nomenclature. The name of the food is "cheddar cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order or
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.114]
[Page 315]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.114 Cheddar cheese for manufacturing.
Cheddar cheese for manufacturing conforms to the definition and
standard of identity prescribed for cheddar cheese by Sec. 133.113,
except that the milk is not pasteurized, curing is not required, and the
provisions of paragraph (b)(3)(iv) of that section do not apply.
[48 FR 2743, Jan. 21, 1983]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.116]
[Page 315]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.116 Low sodium cheddar cheese.
Low sodium cheddar cheese is the food prepared from the same
ingredients and in the same manner prescribed in Sec. 133.113 for
cheddar cheese and complies with all the provisions of Sec. 133.113,
including the requirements for label statement of ingredients, except
that:
(a) It contains not more than 96 milligrams of sodium per pound of
finished food.
(b) The name of the food is "low sodium cheddar cheese". The
letters in the words "low sodium" shall be of the same size and style
of type as the letters in the words "cheddar cheese", wherever such
words appear on the label.
(c) If a salt substitute is used, the label shall bear the statement
"------ added as a salt substitute", the blank being filled in with
the common name or names of the ingredient or ingredients used as a salt
substitute.
(d) Low sodium cheddar cheese is subject to Sec. 105.69 of this
chapter.
[48 FR 2743, Jan. 21, 1983]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.118]
[Page 315-316]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.118 Colby cheese.
(a) Colby cheese is the food prepared from milk and other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section, or by another procedure which produces a
finished cheese having the same physical and chemical properties as the
cheese produced when the procedure set forth in paragraph (b) of this
section is used. It contains not more than 40 percent of moisture, and
its solids contain not less than 50 percent of milkfat, as determined by
the methods prescribed in Sec. 133.5 (a), (b), and (d). If the milk used
is not pasteurized, the cheese so made is cured at a temperature of not
less than 35 deg.F for not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria, present in such milk or added thereto. Harmless
artificial coloring may be added. Sufficient rennet, or other safe and
suitable milk-clotting enzyme that produces equivalent curd formation,
or both, with or without purified calcium chloride in a quantity not
more than 0.02 percent (calculated as anhydrous calcium chloride) of the
weight of the milk, is added to set the milk to a semisolid mass. The
mass is so cut, stirred, and heated with continued stirring, as to
promote and regulate the separation of whey and curd. A part of the whey
is drained off, and the curd is cooled by adding water, the stirring
being continued so as to prevent the pieces of curd from matting. The
curd is drained, salted, stirred, further drained, and pressed into
forms. A harmless preparation of enzymes of animal or plant origin
capable of aiding in the curing or development of flavor of colby cheese
may be added during the procedure, in such quantity that the weight of
the solids of such preparation is not more than 0.1 percent of the
weight of the milk used.
(c) For the purposes of this section:
(1) The word "milk" means cow's milk, which may be adjusted by
separating part of the fat therefrom or by adding thereto one or more of
the following: Cream, skim milk, concentrated skim milk, nonfat dry
milk,
[[Page 316]]
water, in a quantity sufficient to reconstitute any concentrated skim
milk or nonfat dry milk used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 deg.F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction. Colby cheese shall be deemed not to
have been made from pasteurized milk if 0.25 gram shows a phenol
equivalent of more than 3 micrograms when tested by the method
prescribed in Sec. 133.5(c).
(3) During the cheesemaking process the milk may be treated with
hydrogen peroxide/catalase as provided in Sec. 133.113(a)(3).
(d)(1) Colby cheese in the form of slices or cuts may have added to
it a clear aqueous solution prepared by condensing or precipitating wood
smoke in water.
(2) Colby cheese in the form of slices or cuts in consumer-sized
packages may contain an optional mold-inhibiting ingredient consisting
of sorbic acid, potassium sorbate, sodium sorbate, or any combination of
two or more of these, in an amount not to exceed 0.3 percent by weight
calculated as sorbic acid.
(e)(1) If colby cheese has added to it a clear aqueous solution
prepared by condensing or precipitating wood smoke in water as provided
in paragraph (d)(1) of this section, the name of the food is immediately
followed by the words "with added smoke flavoring" with all words in
this phrase of the same type size, style, and color without intervening
written, printed, or graphic matter.
(2) If colby cheese in sliced or cut form contains an optional mold-
inhibiting ingredient as specified in paragraph (d)(2) of this section,
the label shall bear the statement "------ added to retard mold
growth" or "------ added as a preservative", the blank being filled
in with the common name or names of the mold-inhibiting ingredient or
ingredients used.
(3) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the statement specified in paragraph (e)(2) of this section,
showing the optional ingredient used, shall immediately and
conspicuously precede or follow such name, without intervening written,
printed, or graphic matter except for the statement "with added smoke
flavoring," as set forth in paragraph (e)(1) of this section.
(f) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that enzymes of animal, plant, or microbial origin
may be declared as "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984;
58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.119]
[Page 316]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.119 Colby cheese for manufacturing.
Colby cheese for manufacturing conforms to the definition and
standard of identity prescribed for colby cheese by Sec. 133.118, except
that the milk is not pasteurized, curing is not required, and the
provisions of paragraph (d) of that section do not apply.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.121]
[Page 316-317]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.121 Low sodium colby cheese.
Low sodium colby cheese is the food prepared from the same
ingredients and in the same manner prescribed in Sec. 133.118 for colby
cheese and complies with all the provisions of Sec. 133.118, including
the requirements for label statement of ingredients, except that:
(a) Salt is not used. Any safe and suitable ingredient or
combination of ingredients that contains no sodium and that is
recognized as a salt substitute may be used.
(b) Sodium sorbate is not used.
(c) It contains not more than 96 milligrams of sodium per pound of
finished food.
(d) The name of the food is "low sodium colby cheese". The letters
in the words "low sodium" shall be of the same size and style of type
as the letters in the words "colby cheese", wherever such words appear
on the label.
(e) If a salt substitute as provided for in paragraph (a) of this
section is used, the label shall bear the statement "------ added as a
salt substitute", the blank being filled in with the common name or
names of the ingredient or ingredients used as a salt substitute.
[[Page 317]]
(f) Low sodium colby cheese is subject to Sec. 105.69 of this
chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.123]
[Page 317-318]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.123 Cold-pack and club cheese.
(a)(1) Cold-pack cheese, club cheese, is the food prepared by
comminuting, without the aid of heat, one or more cheeses of the same or
two or more varieties, except cream cheese, neufchatel cheese, cottage
cheese, lowfat cottage cheese, cottage cheese dry curd, hard grating
cheese, semisoft part-skim cheese, part-skim spiced cheese and skim milk
cheese for manufacturing, into a homogeneous plastic mass. One or more
of the optional ingredients designated in paragraph (c) of this section
may be used.
(2) All cheeses used in a cold-pack cheese are made from pasteurized
milk or are held for not less than 60 days at a temperature of not less
than 35 deg.F before being comminuted.
(3)(i) The moisture content of a cold-pack cheese made from a single
variety of cheese is not more than the maximum moisture content
prescribed by the definition and standard of identity, if any there be,
for the variety of cheese used. If there is no applicable definition and
standard of identity, or if such standard contains no provision as to
maximum moisture content, no water is used in the preparation of the
cold-pack cheese.
(ii) The fat content of the solids of a cold-pack cheese made from a
single variety of cheese is not less than the minimum prescribed by the
definition and standard of identity, if any there be, for the variety of
cheese used, but in no case is less than 47 percent, except that the fat
content of the solids of cold-pack swiss cheese is not less than 43
percent, and the fat content of the solids of cold-pack gruyere cheese
is not less than 45 percent.
(4)(i) The moisture content of a cold-pack cheese made from two or
more varieties of cheese is not more than the arithmetical average of
the maximum moisture contents prescribed by the definitions and
standards of identity, if any there be, for the varieties of cheese
used, but in no case is the moisture content more than 42 percent,
except that the moisture content of a cold-pack cheese made from two or
more of the varieties cheddar cheese, washed curd cheese, colby cheese,
and granular cheese is not more than 39 percent.
(ii) The fat content of the solids of a cold-pack cheese made from
two or more varieties of cheese is not less than the arithmetical
average of the minimum percent of fat prescribed by the definitions and
standards of identity, if any there be, for the varieties of cheese
used, but in no case is less than 47 percent, except that the fat
content of the solids of a cold-pack cheese made from swiss cheese and
gruyere cheese is not less than 45 percent.
(5) Moisture and fat are determined by the methods prescribed in
Sec. 133.5(a), (b), and (d).
(6) The weight of each variety of cheese in a cold-pack cheese made
from two varieties of cheese is not less than 25 percent of the total
weight of both, except that the weight of blue cheese, nuworld cheese,
roquefort cheese, or gorgonzola cheese is not less than 10 percent of
the total weight of both, and the weight of limburger cheese is not less
than 5 percent of the total weight of both. The weight of each variety
of cheese in a cold-pack cheese made from three or more varieties of
cheese is not less than 15 percent of the total weight of all, except
that the weight of blue cheese, nuworld cheese, roquefort cheese, or
gorgonzola cheese is not less than 5 percent of the total weight of all,
and the weight of limburger cheese is not less than 3 percent of the
total weight of all. These limits do not apply to the quantity of
cheddar cheese, washed curd cheese, colby cheese, and granular cheese in
mixtures which are designated as "American cheese" as prescribed in
paragraph (d)(2) of this section. Such mixtures are considered as one
variety of cheese for the purpose of this paragraph (a)(6).
(b) Cold-pack cheese may be smoked, or the cheese or cheeses from
which it is made may be smoked, before comminuting and mixing, or it may
contain substances prepared by condensing or precipitating wood smoke.
(c) The optional ingredients referred to in paragraph (a) of this
section are:
(1) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid,
[[Page 318]]
citric acid, acetic acid, and phosphoric acid, in such quantity that the
pH of the finished cold-pack cheese is not below 4.5. For the purposes
of this section vinegar is considered to be acetic acid.
(2) Water.
(3) Salt.
(4) Harmless artificial coloring.
(5) Spices or flavorings, other than any which singly or in
combination with other ingredients simulate the flavor of a cheese of
any age or variety.
(6) Cold-pack cheese in consumer-sized packages may contain an
optional mold-inhibiting ingredient consisting of sorbic acid, potassium
sorbate, sodium sorbate, or any combination of two or more of these, in
an amount not to exceed 0.3 percent by weight, calculated as sorbic acid
or consisting of not more than 0.3 percent by weight of sodium
propionate, calcium propionate, or a combination of sodium propionate
and calcium propionate.
(d)(1) The name of a cold-pack cheese for which a definition and
standard of identity is prescribed by this section is "Cold-pack ------
cheese", "------ cold-pack cheese" or "------ club cheese", the
blanks being filled in with the name or names of the varieties of cheese
used, in order of predominance by weight.
(2) If the cold-pack cheese is made of cheddar cheese, washed curd
cheese, colby cheese, or granular cheese or any mixture of two or more
of these, it may be designated "Cold-pack American cheese"; or when
cheddar cheese, washed curd cheese, colby cheese, granular cheese, or
any mixture of two or more of these is combined with other varieties of
cheese in the cheese ingredient any of such cheeses or such mixture may
be designated as "American cheese".
(3) The full name of the food shall appear on the principal display
panel of the label in type of uniform size, style, and color. Wherever
any word or statement emphasizing the name of any ingredient appears on
the label (other than in an ingredient statement as specified in
paragraph (f) of this section) so conspicuously as to be easily seen
under customary conditions of purchase, the full name of the food shall
immediately and conspicuously precede or follow such word or statement
in type of at least the same size as the type used in such word or
statement.
(e) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(f) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these, may be
designated as "American cheese".
(1) Artificial coloring need not be declared.
(2) If the cheese ingredient contains cheddar cheese, washed curd
cheese, colby cheese, granular cheese, or any mixture of two or more of
these, such cheese or such mixture may be designated as "American
cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984;
58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.124]
[Page 318-320]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.124 Cold-pack cheese food.
(a)(1) Cold-pack cheese food is the food prepared by comminuting and
mixing, without the aid of heat, one or more of the optional cheese
ingredients prescribed in paragraph (c) of this section with one or more
of the optional dairy ingredients prescribed in paragraph (d) of this
section, into a homogeneous plastic mass. One or more of the optional
ingredients specified in paragraph (e) of this section may be used.
(2) All cheeses used in a cold-pack cheese food are made from
pasteurized milk, or are held for not less than 60 days at a temperature
of not less than 35 deg.F before being comminuted.
(3) The moisture content of a cold-pack cheese food is not more than
44 percent, and the fat content is not less than 23 percent.
(4) Moisture and fat are determined by the methods prescribed in
Sec. 133.5 (a), (b), and (d), except that in determining
[[Page 319]]
moisture the loss in weight which occurs in drying for 5 hours, under
the conditions prescribed in such method, is taken as the weight of
moisture.
(5) The weight of the cheese ingredient prescribed by paragraph
(a)(1) of this section constitutes not less than 51 percent of the
weight of the finished cold-pack cheese food.
(6) The weight of each variety of cheese in the cold-pack cheese
food made with two varieties of cheese is not less than 25 percent of
the total weight of both, except that the weight of blue cheese, nuworld
cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not
less than 10 percent of the total weight of both. The weight of each
variety of cheese in the cold-pack cheese food made with three or more
varieties of cheese is not less than 15 percent of the total weight of
all, except that the weight of blue cheese, nuworld cheese, roquefort
cheese, gorgonzola cheese, or limburger cheese is not less than 5
percent of the total weight of all. These limits do not apply to the
quantity of cheddar cheese, washed curd cheese, colby cheese, and
granular cheese in mixtures which are designated as "American cheese"
as prescribed in paragraph (h)(5) of this section. Such mixtures are
considered as one variety of cheese for the purposes of this paragraph
(a)(6).
(b) Cold-pack cheese food may be smoked, or the cheese or cheeses
from which it is made may be smoked, before comminuting and mixing, or
it may contain substances prepared by condensing or precipitating wood
smoke.
(c) The optional cheese ingredients referred to in paragraph (a) of
this section are: One or more cheeses of the same or two or more
varieties, except that cream cheese, neufchatel cheese, cottage cheese,
creamed cottage cheese, cook cheese, and skim-milk cheese for
manufacturing are not used, and except that semisoft part-skim cheese,
part-skim spiced cheese, and hard grating cheese may not be used, alone
or in combination with each other, as the cheese ingredient.
(d) The optional dairy ingredients referred to in paragraph (a) of
this section are: Cream, milk, skim milk, buttermilk, cheese whey, any
of the foregoing from which part of the water has been removed,
anhydrous milkfat, dehydrated cream, skim milk cheese for manufacturing,
and albumin from cheese whey. All optional dairy ingredients used in
cold-pack cheese food are pasteurized or made from products that have
been pasteurized.
(e) The other optional ingredients referred to in paragraph (a) of
this section are:
(1) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid, citric acid, acetic acid,
and phosphoric acid, in such quantity that the pH of the finished cold-
pack cheese food is not below 4.5.
(2) Water.
(3) Salt.
(4) Harmless artificial coloring.
(5) Spices or flavorings, other than any which singly or in
combination with other ingredients simulate the flavor of cheese of any
age or variety.
(6) A sweetening agent consisting of one or any mixture of two or
more of the following: Sugar, dextrose, corn sugar, corn sirup, corn
sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup,
and hydrolyzed lactose, in a quantity necessary for seasoning.
(7) Cold-pack cheese food in consumer-sized packages may contain an
optional mold-inhibiting ingredient consisting of sorbic acid, potassium
sorbate, sodium sorbate, or any combination of two or more of these, in
an amount not to exceed 0.3 percent by weight, calculated as sorbic acid
or consisting of not more than 0.3 percent by weight of sodium
propionate, calcium propionate, or a combination of sodium propionate
and calcium propionate.
(8) In the preparation of cold-pack cheese food, guar gum or xanthan
gum, or both, may be used, but the total quantity of such ingredient or
combination is not to exceed 0.3 percent of the weight of the finished
food. When one or both such optional ingredients is used, dioctyl sodium
sulfosuccinate complying with the requirements of Sec. 172.810 of this
chapter may be used in a quantity not in excess of 0.5 percent by weight
of such ingredient or ingredients.
[[Page 320]]
(f) The name of the food is "cold-pack cheese food". The full name
of the food shall appear on the principal display panel of the label in
type of uniform size, style, and color. Wherever any word or statement
emphasizing the name of (other than in an ingredient statement any
ingredient appears on the label as specified in paragraph (h) of this
section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(g) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(h) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these, may be
designated as "American cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984;
58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.125]
[Page 320]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.125 Cold-pack cheese food with fruits, vegetables, or meats.
(a) Cold-pack cheese food with fruits, vegetables, or meats or
mixtures of these is the food which conforms to the definition and
standard of identity, and is subject to the requirements for label
declaration of ingredients, prescribed for cold pack cheese food by
Sec. 133.124, except that:
(1) Its milk fat content is not less than 22 percent.
(2) It contains one or any mixture of two or more of the following:
Any properly prepared fresh, cooked, canned, or dried vegetable; any
properly prepared cooked or canned meat.
(3) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) and (d)
is not applicable.
(b) The name of a cold-pack cheese food with fruits, vegetables or
meats is "Cold-pack cheese food with ------", the blank being filled
in with the common or usual name or names of the fruits, vegetables, or
meats used, in order of predominance by weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984;
58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.127]
[Page 320-321]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.127 Cook cheese, koch kaese.
(a) Description. (1) Cook cheese, koch kaese, is the food prepared
by the procedure set forth in paragraph (a)(3) of this section or by any
other procedure which produces a finished cheese having the same
physical and chemical properties. The maximum moisture content is 80
percent by weight, as determined by the method described in Sec. 133.5.
The dairy ingredients used may be pasteurized.
(2) The phenol equivalent value of 0.25 gram of cook cheese is not
more than 3 micrograms as determined by the method described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut, stirred, and
heated with continued stirring, so as to separate the curd and whey. The
whey is drained from the curd and the curd is cured for 2 or 3 days. It
is then heated to a temperature of not less than 180 deg.F until the
hot curd will drop from a ladle with a consistency like that of honey.
The hot cheese is filled into packages and cooled. One or more of the
other optional ingredients specified in paragraph (b)(3) of this section
may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Nonfat milk as defined in Sec. 133.3.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Calcium chloride in an amount
not more
[[Page 321]]
than 0.02 percent (calculated as anhydrous calcium chloride) of the
weight of the dairy ingredients, used as a coagulation aid.
(ii) Culture of white mold.
(iii) Pasteurized cream.
(iv) Caraway seed.
(v) Salt.
(c) Nomenclature. The name of the food is "cook cheese" or,
alternatively, "koch kaese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130, except that enzymes of animal, plant, or microbial
origin may be declared as "enzymes".
[54 FR 32053, Aug. 4, 1989, as amended at 55 FR 51409, Dec. 14, 1990; 58
FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.128]
[Page 321]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.128 Cottage cheese.
(a) Cottage cheese is the soft uncured cheese prepared by mixing
cottage cheese dry curd with a creaming mixture as provided in paragraph
(b) of this section. The milkfat content is not less than 4 percent by
weight of the finished food, within limits of good manufacturing
practice. The finished food contains not more than 80 percent of
moisture, as determined by the method prescribed in Sec. 133.129(a).
(b) The creaming mixture is prepared from safe and suitable
ingredients including, but not limited to, milk or substances derived
from milk. Any ingredients used that are not derived from milk shall
serve a useful function other than building the total solids content of
the finished food, and shall be used in a quantity not greater than is
reasonably required to accomplish their intended effect. The creaming
mixture shall be pasteurized; however, heat labile ingredients, such as
bacterial starters, may be added following pasteurization.
(c) The name of the food consists of the following two phrases which
shall appear together:
(1) The words "cottage cheese" which shall appear in type of the
same size and style.
(2) The statement "not less than -- percent milkfat" or "--
percent milkfat minimum", the blank being filled in with the whole
number that is closest to, but does not exceed, the actual fat content
of the product. This statement of fat content shall appear in letters
not less than one-half of the height of the letters in the phrase
specified in paragraph (c)(1) of this section, but in no case less than
one-eighth of an inch in height.
(d) When the optional process described in Sec. 133.129(b)(1) (ii)
or (iii) is used to make the cottage cheese dry curd used in cottage
cheese, the label shall bear the statement "Directly set" or "Curd
set by direct acidification". Wherever the name of the food appears on
the label so conspicuously as to be seen under customary conditions of
purchase, the statement specified in this paragraph, showing the
optional process used, shall immediately and conspicuously precede or
follow such name without intervening written, printed, or graphic
matter.
(e) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that milk-clotting enzymes may be declared by the
word "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.129]
[Page 321-322]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.129 Dry curd cottage cheese.
(a) Cottage cheese dry curd is the soft uncured cheese prepared by
the procedure set forth in paragraph (b) of this section. The finished
food contains less than 0.5 percent milkfat. It contains not more than
80 percent of moisture, as determined by the method prescribed in
Sec. 133.5(a).
(b)(1) One or more of the dairy ingredients specified in paragraph
(b)(2) of this section is pasteurized; calcium chloride may be added in
a quantity of not more than 0.02 percent (calculated as anhydrous
calcium chloride) of the weight of the mix; thereafter one of the
following methods is employed:
(i) Harmless lactic-acid-producing bacteria, with or without rennet
and/or other safe and suitable milk-clotting enzyme that produces
equivalent curd formation, are added and it is held until it becomes
coagulated. The coagulated mass may be cut; it may be warmed; it may be
stirred; it is then drained. The curd may be washed with water and
further drained; it may be
[[Page 322]]
pressed, chilled, worked, seasoned with salt; or
(ii) Food grade phosphoric acid, lactic acid, citric acid, or
hydrochloric acid, with or without rennet and/or other safe and suitable
milk-clotting enzyme that produces equivalent curd formation, is added
in such amount as to reach a pH of between 4.5 and 4.7; coagulation to a
firm curd is achieved while heating to a maximum of 120 deg.F without
agitation during a continuous process. The coagulated mass may be cut;
it may be warmed; it may be stirred; it is then drained. The curd is
washed with water, stirred, and further drained. It may be pressed,
chilled, worked, seasoned with salt.
(iii) Food grade acids as provided in paragraph (b)(1)(ii) of this
section, D-Glucono-delta-lactone with or without rennet, and/or other
safe and suitable milk clotting enzyme that produces equivalent curd
formation, are added in such amounts as to reach a final pH value in the
range of 4.5-4.8, and it is held until it becomes coagulated. The
coagulated mass may be cut; it may be warmed; it may be stirred; it is
then drained. The curd is then washed with water, and further drained.
It may be pressed, chilled, worked, and seasoned with salt.
(2) The dairy ingredients referred to in paragraph (b)(1) of this
section are sweet skim milk, concentrated skim milk, and nonfat dry
milk. If concentrated skim milk or nonfat dry milk is used, water may be
added in a quantity not in excess of that removed when the skim milk was
concentrated or dried.
(3) For the purposes of this section the term "skim milk" means
the milk of cows from which the milk fat has been separated, and
"concentrated skim milk" means skim milk from which a portion of the
water has been removed by evaporation.
(c) The name of the food consists of the following two phrases which
shall appear together:
(1) The words "cottage cheese dry curd" or alternatively "dry
curd cottage cheese" which shall all appear in type of the same size
and style.
(2) The words "less than \1/2\% milkfat" which shall all appear in
letters not less than one-half of the height of the letters in the
phrase specified in paragraph (c)(1) of this section, but in no case
less than one-eighth of an inch in height.
(d) When either of the optional processes described in paragraph
(b)(1) (ii) or (iii) of this section is used to make cottage cheese dry
curd, the label shall bear the statement "Directly set" or "Curd set
by direct acidification". Wherever the name of the food appears on the
label so conspicuously as to be seen under customary conditions of
purchase, the statement specified in this paragraph, showing the
optional process used, shall immediately and conspicuously precede or
follow such name without intervening written, printed, or graphic
matter.
(e) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that milk-clotting enzymes may be declared by the
word "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 47 FR 11826, Mar. 19, 1982;
49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.133]
[Page 322-323]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.133 Cream cheese.
(a) Description. (1) Cream cheese is the soft, uncured cheese
prepared by the procedure set forth in paragraph (a)(2) of this section,
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. The minimum milkfat content is 33
percent by weight of the finished food, and the maximum moisture content
is 55 percent by weight, as determined by the methods described in
Sec. 133.5. The dairy ingredients used are pasteurized.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be homogenized and is subjected to the action
of lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to
coagulate the dairy ingredients. The coagulated mass may be warmed and
stirred and it is drained. The moisture content may be adjusted with one
or more of the optional ingredients specified in paragraph (b)(3)(ii) of
this section. The curd may be pressed, chilled, and worked and it may be
heated until it becomes fluid. It may
[[Page 323]]
then be homogenized or otherwise mixed. One or more of the optional
dairy ingredients specified in paragraph (b)(1) and the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Salt.
(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or
reconstituted cheese whey prepared by addition of water to concentrated
cheese whey or dried cheese whey.
(iii) Stabilizers, in a total amount not to exceed 0.5 percent of
the weight of the finished food, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(c) Nomenclature. The name of the food is "cream cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial original may be declared
as "enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2892, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.134]
[Page 323]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.134 Cream cheese with other foods.
(a) Description. Cream cheese with other foods is the class of foods
prepared by mixing, with or without the aid of heat, cream cheese with
one or a mixture of two or more types of foods (except other cheeses)
listed in paragraph (b)(1) of this section, in an amount sufficient to
differentiate the mixture from cream cheese. One or more of the other
optional ingredients in paragraph (b)(2) of this section may be used.
The maximum moisture content of the mixture is 60 percent by weight. The
minimum milkfat is 33 percent by weight of the cream cheese and in no
case less than 27 percent of the finished food. The moisture and fat
contents will be determined by the methods described in Sec. 133.5,
except that the method for determination of fat content is not
applicable when the added food contains fat.
(b) Optional ingredients. The following safe and suitable optional
ingredients may be used:
(1) Foods. Properly prepared fresh, cooked, canned, or dried fruits
or vegetables; cooked or canned meats, relishes, pickles, or other
suitable foods.
(2) Other optional ingredients. (i) Stabilizers, in a total amount
not to exceed 0.8 percent, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(ii) Coloring.
(c) Nomenclature. The name of the food is "cream cheese with ------
" or, alternatively, "cream cheese and ------", the blank being
filled in with the name of the foods used in order of predominance by
weight.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.136]
[Page 323-324]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.136 Washed curd and soaked curd cheese.
(a) Description. (1) Washed curd, soaked curd cheese is the food
prepared by the procedure set forth in paragraph (a)(3) of this section
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. The minimum milkfat content is 50
percent by weight
[[Page 324]]
of the solids and the maximum moisture content is 42 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of washed curd cheese is not more than 3 micrograms
as determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
to a semisolid mass. The mass is so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. The whey is drained off, and the curd is matted into a
cohesive mass. The mass is cut into slabs, which are so piled and
handled as to promote the drainage of whey and the development of
acidity. The slabs are then cut into pieces, cooled in water, and soaked
therein until the whey is partly extracted and water is absorbed. The
curd is drained, salted, stirred, and pressed into forms. One or more of
the other optional ingredients specified in paragraph (b)(3) of this
section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
dairy ingredients and the weight of the catalase shall not exeed 20
parts per million of the weight of dairy ingredients treated.
(c) Nomenclature. The name of the food is "washed curd cheese" or,
alternatively, "soaked curd cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.137]
[Page 324]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.137 Washed curd cheese for manufacturing.
Washed curd cheese for manufacturing conforms to the definition and
standard of identity prescribed for washed curd cheese by Sec. 133.136,
except that the dairy ingredients are not pasteurized and curing is not
required.
[54 FR 32054, Aug. 4, 1989]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.138]
[Page 324-325]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.138 Edam cheese.
(a) Description. (1) Edam cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 40 percent by weight
of the solids and the maximum moisture content is 45 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasturized, the cheese is cured at a
[[Page 325]]
temperature of not less than than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of edam cheese is not more than 3 micrograms, as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. After coagulation the mass is
cut into small cube-shaped pieces with sides approximately three-
eighths-inch long. The mass is stirred and heated to about 90 deg.F.
and so handled by further stirring, heating, dilution with water or salt
brine, and salting as to promote and regulate the separation of curd and
whey. When the desired curd is obtained, it is transferred to forms
permitting drainage of whey. During drainage the curd is pressed and
turned. After drainage the curd is removed from the forms and is salted
and cured. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedures.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(c) Nomenclature. The name of the food is "edam cheese."
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat," as appropriate.
[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 55
FR 6795, Feb. 27, 1990; 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.140]
[Page 325]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.140 Gammelost cheese.
(a) Description. (1) Gammelost cheese is the food prepared from
nonfat milk, as defined in Sec. 133.3, by the procedure set forth in
paragraph (a)(2) of this section, or by any other procedure which
produces a finished cheese having the same physical and chemical
properties. The maximum moisture content is 52 percent by weight, as
determined by the methods described in Sec. 133.5.
(2) The dairy ingredients are subjected to the action of a lactic
acid-producing bacterial culture. The development of acidity is
continued until the dairy ingredients coagulate to a semisolid mass. The
mass is stirred and heated until a temperature of about 145 deg.F is
reached, and is held at that temperature for at least 30 minutes. The
whey is drained off and the curd removed and placed in forms and
pressed. The shaped curd is placed in whey and heated for 3 or 4 hours,
and may again be pressed. It is then stored under conditions suitable
for curing.
(b) Nomenclature. The name of the food is "gammelost cheese".
(c) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.141]
[Page 325-326]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.141 Gorgonzola cheese.
(a) Description. (1) Gorgonzola cheese is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which
[[Page 326]]
produces a finished cheese having the same physical and chemical
properties. It is characterized by the presence of bluish-green mold,
Penicillium roquefortii, throughout the cheese. The minimum milkfat
content is 50 percent by weight of the solids and the maximum moisture
content is 42 percent by weight, as determined by the methods described
in Sec. 133.5. The dairy ingredients used may be pasteurized. Gorgonzola
cheese is at least 90 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of the mold Penicillium roquefortii are added. The forms
are turned several times during drainage. When sufficiently drained, the
shaped curd is removed from the forms and salted with dry salt or brine.
Perforations are then made in the shaped curd and it is held at a
temperature of approximately 50 deg.F at 90 to 95 percent relative
humidity, until the characteristic mold growth has developed. During
storage, the surface of the cheese may be scraped to remove surface
growth of undesirable microorganisms. One or more of the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, or corresponding products of goat origin, used alone or in
combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Benzoyl peroxide, or a mixture of benzoyl peroxide with
potassium alum, calcium sulfate, and magnesium carbonate used to bleach
the dairy ingredients. The weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the dairy ingredients being
bleached, and the weight of the potassium alum, calcium sulfate, and
magnesium carbonate, singly or combined, is not more than six times the
weight of the benzoyl peroxide used. If the dairy ingredients are
bleached in this manner, vitamin A is added to the curd in such quantity
as to compensate for the vitamin A or its precursors destroyed in the
bleaching process, and artificial coloring is not used.
(vi) Vegetable fats or oil which may be hydrogenated, used as a
coating for the rind.
(c) Nomenclature. The name of the food is "gorgonzola cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate; "milkfat from goat's milk
and nonfat goat's milk", etc.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.142]
[Page 326-327]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.142 Gouda cheese.
Gouda cheese conforms to the definition and standard of identity and
complies with the requirements for label declaration of ingredients
prescribed for edam cheese by Sec. 133.138, except that
[[Page 327]]
the minimum milkfat content is 46 percent by weight of the solids, as
determined by the methods described in Sec. 133.5 and the maximum
moisture content is 45 percent by weight.
[48 FR 2744, Jan. 21, 1983]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.144]
[Page 327]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.144 Granular and stirred curd cheese.
(a) Description. (1) Granular cheese, stirred curd cheese is the
food prepared by the procedure set forth in paragraph (a)(3) of this
section or by any other procedure which produces a finished cheese
having the same physical and chemical properties. The minimum milkfat
content is 50 percent by weight of the solids and the maximum moisture
content is 39 percent by weight as determined by the methods described
in Sec. 133.5. If the dairy ingredients used are not pasteurized, the
cheese is cured at a temperature of not less than 35 deg.F for at least
60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of granular cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
to a semisolid mass. The mass is so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. A part of the whey is drained off. The curd is then
alternately stirred and drained to prevent matting and to remove whey
from curd. The curd is then salted, stirred, drained, and pressed into
forms. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
dairy ingredients and the weight of the catalase shall not exceed 20
parts per million of the weight of the dairy ingredients treated.
(c) Nomenclature. The name of the food is "granular cheese" or,
alternatively, "stirred curd cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32055, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.145]
[Page 327]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.145 Granular cheese for manufacturing.
Granular cheese for manufacturing conforms to the definition and
standard of identity prescribed for granular cheese by Sec. 133.144,
except that the dairy ingredients are not pasteurized and curing is not
required.
[54 FR 32056, Aug. 4, 1989]
[[Page 328]]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.146]
[Page 328-329]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.146 Grated cheeses.
(a) Description. Grated cheeses is the class of foods prepared by
grinding, grating, shredding, or otherwise comminuting cheese of one
variety or a mixture of two or more varieties. The cheese varieties that
may be used are those for which there are definitions and standards of
identity, except that cream cheese, neufchatel cheese, cottage cheese,
creamed cottage cheese, cook cheese, and skim milk cheese for
manufacturing may not be used. All cheese ingredients used are either
made from pasteurized milk or held at a temperature of not less than 35
deg.F for at least 60 days. Moisture may be removed from the cheese
ingredients in the manufacture of the finished food, but no moisture is
added. One or more of the optional ingredients specified in paragraph
(c) of this section may be used.
(b) Composition. (1) Each cheese ingredient used is present at a
minimum level of 2 percent of the weight of the finished food.
(2) When one variety of cheese is used, the minimum milkfat content
of the food is not more than 1 percent lower than the minimum prescribed
by the standard of identity for that cheese.
(3) When two or more varieties of cheese are used, the minimum
milkfat content is not more than 1 percent below the arithmetical
average of the minimum fat content percentages prescribed by the
standards of identity for the varieties of cheese used, and in no case
is the milkfat content less than 31 percent.
(4) Milkfat and moisture contents are determined by the methods
described in Sec. 133.5.
(c) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Antimycotics.
(2) Anticaking agents.
(3) Spices.
(4) Flavorings other than those which, singly or in combination with
other ingredients, simulate the flavor of cheese of any age or variety.
(d) Nomenclature. (1) The name of the food is "grated cheese" or
"grated cheeses", as appropriate. The name of the food shall be
accompanied by a declaration of the specific variety of cheese(s) used
in the food and by a declaration indicating the presence of any added
spice or flavoring.
(2) Any cheese varietal names used in the name of the food are those
specified by applicable standards of identity, except that the
designation "American cheese" may be used for cheddar, washed curd,
colby, or granular cheese or for any mixture of these cheeses.
(3) The following terms may be used in place of the name of the food
to describe specific types of grated cheese:
(i) If only one variety of cheese is used, the name of the food is
"grated ------ cheese", the name of the cheese filling the blank.
(ii) If only parmesan and romano cheeses are used and each is
present at a level of not less than 25 percent by weight of the finished
food, the name of the food is "grated ------ and ------ cheese", the
blanks being filled with the names "parmesan" and "romano" in order
of predominance by weight. The name "reggiano" may be used for
"parmesan".
(iii) If a mixture of cheese varieties (not including parmesan or
romano) is used and each variety is present at a level of not less than
25 percent of the weight of the finished food, the name of the food is
"grated ------ cheese", the blank being filled in with the names of
the varieties in order of predominance by weight.
(iv) If a mixture of cheese varieties in which one or more varieties
(not including parmesan or romano) are each present at a level of not
less than 25 percent by weight of the finished food, and one or more
other varieties (which may include parmesan and romano cheese) are each
present at a level of not less than 2 percent but in the aggregate not
more than 10 percent of the weight of the finished food, the name of the
food is "grated ------ cheese with other grated cheese" or "grated --
---- cheese with other grated cheeses", as appropriate, the blank being
filled in with the name or names of those cheese varieties present at
levels of not less than 25 percent by weight of the finished food in
order of predominance, in letters not more than twice as high
[[Page 329]]
as the letters in the phrase "with other grated cheese(s)".
(4) The following terms may be used in place of "grated" to
describe alternative forms of cheese:
(i) "Shredded", if the particles of cheese are in the form of
cylinders, shreds, or strings.
(ii) "Chipped" or "chopped", if the particles of cheese are in
the form of chips.
(e) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", "milkfat from goat's milk and nonfat
goat's milk", "milkfat from sheep's milk and nonfat sheep's milk",
etc., as appropriate.
[54 FR 32056, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58
FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.147]
[Page 329]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.147 Grated American cheese food.
(a)(1) Grated American cheese food is the food prepared by mixing,
with or without the aid of heat, one or more of the optional cheese
ingredients prescribed in paragraph (b) of this section with one or more
of the optional ingredients prescribed in paragraph (c) of this section,
into a uniformly blended, partially dehydrated, powdered, or granular
mixture.
(2) Grated American cheese food contains not less than 23 percent of
milkfat, as determined by the method prescribed in Sec. 133.5(b).
(b) The optional cheese ingredients referred to in paragraph (a) of
this section are cheddar cheese, washed curd cheese, colby cheese, and
granular cheese.
(c) The other optional ingredients referred to in paragraph (a) of
this section are:
(1) Nonfat dry milk.
(2) Dried whey.
(3) An emulsifying agent consisting of one or any mixture of two or
more of the emulsifying ingredients named in Sec. 133.173(e)(1), in such
quantity that the weight of the solids thereof is not more than 3
percent of the weight of the grated American cheese food.
(4) An acidifying agent consisting of one or more of the acid-
reacting ingredients named in Sec. 133.173(e)(2).
(5) Salt.
(6) Artificial coloring.
(d) The name of the food is "Grated American cheese food". The
full name of the food shall appear on the principal display panel of the
label in type of uniform size, style, and color. Wherever any word or
statement emphasizing the name of any ingredient appears on the label
(other than in an ingredient statement as specified in paragraph (e) of
this section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(e) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these may be
designated "American cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10094, Mar. 19, 1984;
58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.148]
[Page 329-330]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.148 Hard grating cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are hard grating cheeses for which
specifically applicable definitions and standards of identity are not
prescribed by other sections of this part. They are made from milk and
the other ingredients specified in this section, by the procedure set
forth in paragraph (b) of this section. They contain not more than 34
percent of moisture, and their solids contain not less than 32 percent
of milkfat, as determined by the methods prescribed in Sec. 133.5 (a),
(b), and (d). Hard grating cheeses are cured for not less than 6 months.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of
[[Page 330]]
harmless lactic-acid-producing bacteria or other harmless flavor-
producing bacteria, present in such milk or added thereto. Sufficient
rennet, rennet paste, extract of rennet paste, or other safe and
suitable milk-clotting enzyme that produces equivalent curd formation,
singly or in any combination (with or without purified calcium chloride
in a quantity not more than 0.02 percent, calculated as anhydrous
calcium chloride, of the weight of the milk) is added to set the milk to
a semisolid mass. Harmless artificial coloring may be added. The mass is
cut into small particles, stirred, and heated. The curd is separated
from the whey, drained, shaped into forms, pressed, salted, and cured.
The rind may be colored or rubbed with vegetable oil or both. A harmless
preparation of enzymes of animal or plant origin capable of aiding in
the curing or development of flavor of hard grating cheese may be added
during the procedure, in such quantity that the weight of the solids of
such preparation is not more than 0.1 percent of the weight of the milk
used.
(c) For the purposes of this section, the word "milk" means cow's
milk or goat's milk or sheep's milk or mixtures of two or all of these.
Such milk may be adjusted by separating part of the fat therefrom or (in
the case of cow's milk) by adding one or more of the following: Cream,
skim milk, concentrated skim milk, nonfat dry milk; (in the case of
goat's milk) the corresponding products from goat's milk; (in the case
of sheep's milk) the corresponding products from sheep's milk; water in
a quantity sufficient to reconstitute any such concentrated or dried
products used.
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the surface of the cheese.
(e) The name of each hard grating cheese for which a definition and
standard of identity is prescribed by this section is "Hard grating
cheese", preceded or followed by:
(1) The specific common or usual name of such hard grating cheese,
if any such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized therefor, an arbitrary or fanciful name that is not false or
misleading in any particular.
(3) When milk other than cow's milk is used, in whole or in part,
the statement "made from ------", the blank being filled in with the
name or names of the milk used, in order of predominance by weight.
(f) Label declaration: Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) When milk other than cow's milk is used, in whole or in part,
the common or usual name of each such milk ingredient shall be declared
in order of predominance by weight; and
(2) Enzymes of the animal, plant, or microbial origin may be
declared as "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983;
49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.149]
[Page 330-331]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.149 Gruyere cheese.
(a) Description. (1) Gruyere cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. It contains small holes or eyes. It has a mild
flavor, due in part to the growth of surface-curing agents. The minimum
milkfat content is 45 percent by weight of the solids and the maximum
moisture content is 39 percent by weight, as determined by the methods
described in Sec. 133.5. The dairy ingredients used may be pasteurized.
The cheese is at least 90 days old.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of gruyere cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of
lactic acid-producing and propionic acid-producing bacterial cultures.
One or more of the clotting enzymes specified in paragraph (b)(2) of
this section is added to set the dairy ingredients to a semisolid
[[Page 331]]
mass. The mass is cut into particles similar in size to wheat kernels.
For about 30 minutes the particles are alternately stirred and allowed
to settle. The temperature is raised to about 126 deg.F. Stirring is
continued until the curd becomes firm. The curd is transferred to hoops
or forms, and pressed until the desired shape and firmness are obtained.
The cheese is surface-salted while held at a temperature of 48 deg. to
54 deg.F for a few days. It is soaked for 1 day in a saturated salt
solution. It is then held for 3 weeks in a salting cellar and wiped
every 2 days with brine cloth to insure growth of biological curing
agents on the rind. It is then removed to a heating room and held at
progressively higher temperatures, finally reaching 65 deg.F with a
relative humidity of 85 to 90 percent, for several weeks, during which
time small holes, or so-called eyes, form. The cheese is then stored at
a lower temperature for further curing. One or more of the other
optional ingredients specified in paragraph (b)(3) of this section may
be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Calcium chloride in an amount
not more than 0.02 percent (calculated as anhydrous calcium chloride) of
the weight of the dairy ingredients, used as a coagulation aid.
(ii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iii) Antimycotic agents, applied to the surface of slices or cuts
in consumer-sized packages.
(c) Nomenclature. The name of the food is "gruyere cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.150]
[Page 331-332]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.150 Hard cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are hard cheeses for which specifically
applicable definitions and standards of identity are not prescribed by
other sections of this part. They are made from milk and the other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section. They contain not more than 39 percent of
moisture, and their solids contain not less than 50 percent of milkfat,
as determined by the methods prescribed in Sec. 133.5 (a), (b), and (d).
If the milk used is not pasteurized, the cheese so made is cured at a
temperature of not less than 35 deg.F for not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria, with or without other harmless flavor-producing
bacteria, present in such milk or added thereto. Harmless artificial
coloring may be added. Sufficient rennet, rennet paste, extract of
rennet paste, or other safe and suitable milk-clotting enzyme that
produces equivalent curd formation, singly or in any combination (with
or without purified calcium chloride in a quantity not more than 0.02
percent, calculated as anhydrous calcium chloride, of the weight of the
milk) is added to set the milk to a semisolid mass. The mass is cut into
small particles, stirred, and heated. The curd is separated from the
whey, drained, and shaped into forms, and may be pressed. The curd is
salted at some stage of the manufacturing process. The shaped curd may
be cured. The rind may be coated with paraffin or rubbed with vegetable
oil. A harmless preparation of enzymes of animal or plant origin capable
of aiding in the curing or development of flavor of hard cheese may be
added during the procedure, in such quantity that the weight of the
solids of such preparation is not
[[Page 332]]
more than 0.1 percent of the weight of the milk used. Harmless flavor-
producing microorganisms may be added, and curing may be conducted under
suitable conditions for the development of biological curing agents.
(c) For the purposes of this section:
(1) The word "milk" means cow's milk or goat's milk or sheep's
milk or mixtures of two or all of these. Such milk may be adjusted by
separating part of the fat therefrom, or (in the case of cow's milk) by
adding one or more of the following: Cream, skim milk, concentrated skim
milk, nonfat dry milk; (in the case of goat's milk) the corresponding
products from goat's milk; (in the case of sheep's milk) the
corresponding products from sheep's milk; water in a quantity sufficient
to reconstitute any concentrated or dried products used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 deg.F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction. A hard cheese shall be deemed not to
have been made from pasteurized milk if 0.25 gram shows a phenol
equivalent of more than 3 micrograms when tested by the method
prescribed in Sec. 133.5(c).
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the surface of the cheese.
(e) The name of each hard cheese for which a definition and standard
of identity is prescribed by this section is "Hard cheese", preceded
or followed by:
(1) The specific common or unusual name of such hard cheese, if any
such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized, therefor, an arbitrary or fanciful name that is not false or
misleading in any particular.
(3) When milk other than cow's milk is used, in whole or in part,
the statement "made from ------", the blank being filled in with the
name or names of the milk used, in order of predominance by weight.
(f) Label declaration: Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) When milk other than cow's milk is used, in whole or in part,
the common or usual name of each such milk ingredient shall be declared
in order of predominance by weight; and
(2) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983;
49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.152]
[Page 332-333]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.152 Limburger cheese.
(a) Description. (1) Limburger cheese is the food prepared by one of
the procedures set forth in paragraph (a)(3) of this section, or by any
other procedure which produces a finished cheese having the same
physical and chemical properties. The minimum milkfat content is 50
percent by weight of the solids and the maximum moisture content is 50
percent by weight, as determined by the methods described in Sec. 133.5.
If the dairy ingredients used are not pasteurized, the cheese is cured
at a temperature of not less than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of limburger cheese is not more than 4 micrograms as
determined by the method described in Sec. 133.5.
(3) One of the following procedures may be followed for producing
limburger cheese:
(i) One or more of the dairy ingredients, unpasteurized, specified
in paragraph (b)(1) of this section is warmed to about 92 deg.F and
subjected to the action of a lactic acid-producing bacterial culture.
One or more of the clotting enzymes specified in paragraph (b)(2) of
this section is added to set the dairy ingredients to a semisolid mass.
The mass is cut into cubes with sides approximately one-half inch long.
After a few minutes the mass is stirred and heated, gradually raising
the temperature to 96 deg. to 98 deg.F. The curd is then allowed to
settle, most of the whey is drained off, and the remaining curd and whey
dipped into molds. During drainage the curd may be pressed.
[[Page 333]]
It is turned at regular intervals. After drainage the curd is cut into
pieces of desired size and dry-salted at intervals for 24 to 48 hours.
The cheese is then cured with frequent applications of a weak brine
solution to the surface, until the proper growth of surface-curing
organisms is obtained. It is then wrapped and held in storage for
development of as much additional flavor as is desired. One or more of
the other optional ingredients specified in paragraph (b)(3) of this
section may be added during the procedure.
(ii) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is pasteurized, brought to a temperature of
89 deg. to 90 deg.F. after pasteurization, and is subjected to the
action of a lactic acid-producing bacterial culture. The procedure is
then the same as in paragraph (a)(3)(i) of this section, except that
heating is to 94 deg.F. After most of the whey is drained off, salt
brine at a temperature of 66 deg. to 70 deg.F is added, so that the pH
of the curd is about 4.8. The mixed curd, whey, and brine is dipped into
molds, and the remaining procedure specified in paragraph (a)(3)(i) of
this section is followed.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(c) Nomenclature. The name of the food is "limburger cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.153]
[Page 333-334]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.153 Monterey cheese and monterey jack cheese.
(a) Description. (1) Monterey cheese, monterey jack cheese is the
food prepared by the procedure set forth in paragraph (a)(3) of this
section, or by any other procedure which produces a finished cheese
having the same physical and chemical properties. The minimum milkfat
content is 50 percent by weight of the solids, and the maximum moisture
content is 44 percent by weight, as determined by the methods described
in Sec. 133.5. The dairy ingredients used are pasteurized.
(2) The phenol equivalent of 0.25 gram of monterey cheese is not
more than 3 micrograms, as determined by the method described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is subjected to the action of a lactic acid-
producing bacterial culture. One or more of the clotting enzymes
specified in paragraph (b)(2) of this section is added to set the dairy
ingredients to a semisolid mass. The mass is so cut, stirred, and heated
with continued stirring, as to promote and regulate the separation of
whey and curd. Part of the whey is drained off, and water or salt brine
may be added. The curd is drained and placed in a muslin or sheeting
cloth, formed into a ball, and pressed; or the curd is placed in a
cheese hoop and pressed. Later, the cloth bandage is removed, and the
cheese may be covered with a suitable coating. One or more of the other
optional ingredients specified in paragraph (b)(3) of this section may
be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
[[Page 334]]
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Calcium chloride in an amount
not more than 0.02 percent (calculated as anhydrous calcium chloride) by
weight of the dairy ingredients, used as a coagulation aid.
(ii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iii) Salt.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Vegetable oil, with or without rice flour sprinkled on the
surface, used as a coating for the rind.
(c) Nomenclature. The name of the food is "monterey cheese" or
alternatively, "monterey jack cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes", and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32056, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.154]
[Page 334]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.154 High-moisture jack cheese.
High-moisture jack cheese conforms to the definition and standard of
identity and is subject to the requirement for label statement of
ingredients prescribed for monterey cheese by Sec. 133.153, except that
its moisture content is more than 44 percent but less than 50 percent.
[58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.155]
[Page 334-335]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.155 Mozzarella cheese and scamorza cheese.
(a) Description. (1) Mozzarella cheese, scamorza cheese is the food
prepared from dairy ingredients and other ingredients specified in this
section by the procedure set forth in paragraph (a)(3) of this section,
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. It may be molded into various
shapes. The minimum milkfat content is 45 percent by weight of the
solids, and the moisture content is more than 52 percent but not more
than 60 percent by weight as determined by the methods described in
Sec. 133.5. The dairy ingredients are pasteurized.
(2) The phenol equivalent value of 0.25 gram of mozzarella cheese is
not more than 3 micrograms as determined by the method described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is warmed to approximately 88 deg.F (31.1
deg.C) and subjected to the action of a lactic acid-producing bacterial
culture. One or more of the clotting enzymes specified in paragraph
(b)(2) of this section is added to set the dairy ingredients to a
semisolid mass. The mass is cut, and it may be stirred to facilitate
separation of whey from the curd. The whey is drained, and the curd may
be washed with cold water and the water drained off. The curd may be
collected in bundles for further drainage and for ripening. The curd may
be iced, it may be held under refrigeration, and it may be permitted to
warm to room temperature and ripen further. The curd may be cut. It is
immersed in hot water or heated with steam and is kneaded and stretched
until smooth and free of lumps. It is then cut and molded. The molded
curd is firmed by immersion in cold water and drained. One or more of
the other optional ingredients specified in paragraph (b)(3) of this
section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Cow's milk, nonfat milk, or cream, as defined
in Sec. 133.3, or the corresponding products of water buffalo origin,
except that cow's milk products are not combined with water buffalo
products.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Vinegar.
[[Page 335]]
(ii) Coloring to mask any natural yellow color in the curd.
(ii) Salt.
(iv) Antimycotics, the cumulative levels of which shall not exceed
current good manufacturing practice, may be added to the cheese during
the kneading and stretching process and/or applied to the surface of the
cheese.
(c) Nomenclature. The name of the food is "mozzarella cheese" or,
alternatively, "scamorza cheese". When the food is made with water
buffalo milk, the name of the food is accompanied by the phrase "made
with water buffalo milk".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", "milkfat from water buffalo milk and
nonfat buffalo milk" or "nonfat water buffalo milk and milkfat from
water buffalo milk," as appropriate.
[53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.156]
[Page 335-336]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.156 Low-moisture mozzarella and scamorza cheese.
(a) Description. (1) Low-moisture mozzarella cheese, low-moisture
scamorza cheese is the food prepared from dairy ingredients and other
ingredients specified in this section by the procedure set forth in
paragraph (a)(3) of this section, or by any other procedure which
produces a finished cheese having the same physical and chemical
properties. It may be molded into various shapes. The minimum milkfat
content is 45 percent by weight of the solids and the moisture content
is more than 45 percent but not more than 52 percent by weight as
determined by the methods described in Sec. 133.5. The dairy ingredients
are pasteurized.
(2) The phenol equivalent value of 0.25 gram of low-moisture
mozzarella cheese is not more than 3 micrograms as determined by the
method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this action is added to set the
dairy ingredients to a semisolid mass. The mass is cut, stirred, and
allowed to stand. It may be reheated and again stirred. The whey is
drained and the curd may be cut and piled to promote further separation
of whey. It may be washed with cold water and the water drained off. The
curd may be collected in bundles for further drainage and for ripening.
The curd may be iced, it may be held under refrigeration, and it may be
permitted to warm to room temperature and ripen further. The curd may be
cut. It is immersed in hot water or heated with steam and is kneaded and
stretched until smooth and free of lumps. It is then cut and molded. In
molding, the curd is kept sufficiently warm to cause proper sealing of
the surface. The molded curd is firmed by immersion in cold water and
drained. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Cow's milk, nonfat milk, or cream, as defined
in Sec. 133.3, or the corresponding products of water buffalo origin,
except that cow's milk products are not combined with water buffalo
products.
(2) Clotting enzymes. Rennet and/or clotting enzymes of animal,
plant, or microbial origin.
(3) Other optional ingredients. (i) Vinegar.
(ii) Coloring to mask any natural yellow color in the curd.
(iii) Salt.
(iv) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(v) Antimycotics, the cumulative levels of which shall not exceed
current
[[Page 336]]
good manufacturing practices, may be added to the cheese during the
kneading and stretching process and/or applied to the surface of the
cheese.
(c) Nomenclature. The names of the food is "low-moisture mozzarella
cheese" or, alternatively, "low-moisture scamorza cheese". When the
food is made with water buffalo milk, the name of the food is
accompanied by the phrase "made with water buffalo milk".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", "milkfat from water buffalo milk and
nonfat water buffalo milk" or "nonfat water buffalo ) The dairy
ingredients may be declared, in descending order of predominance, by the
use of the terms "milkfat and nonfat milk" or "nonfat milk and
milkfat", "milkfat from water buffalo milk and nonfat water buffalo
milk" or "nonfat water buffalo milk and milkfat from water buffalo
milk", as appropriate.
[53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.157]
[Page 336]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.157 Part-skim mozzarella and scamorza cheese.
Part-skim mozzarella cheese, part-skim scamorza cheese conforms to
the definition and standard of identity as prescribed for mozzarella
cheese by Sec. 133.155, except that its milk fat content, calculated on
the solids basis, is less than 45 percent but not less than 30 percent.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.158]
[Page 336]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.158 Low-moisture part-skim mozzarella and scamorza cheese.
Low-moisture part-skim mozzarella cheese and low-moisture part-skim
scamorza cheese conform to the definition and standard of identity and
comply with the requirements for label declaration of ingredients
prescribed for low-moisture mozzarella cheese and low-moisture scamorza
cheese by Sec. 133.156, except that their milkfat content, calculated on
the solids basis, is less than 45 percent but not less than 30 percent.
[58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.160]
[Page 336-337]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.160 Muenster and munster cheese.
(a) Description. (1) Muenster cheese, munster cheese, is the food
prepared by the procedure set forth in paragraph (a)(3) of this section
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. The minimum milkfat content is 50
percent by weight of the solids and the maximum moisture content is 46
percent by weight, as determined by the methods decribed in Sec. 133.5.
The dairy ingredients used are pasteurized.
(2) The phenol equivalent of 0.25 gram of muenster cheese is not
more than 3 micrograms, as determined by the methods described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
harmless lactic acid-producing bacterial culture. One or more of the
clotting enzymes specified in paragraph (b)(2) of this section is added
to set the dairy ingredients to a semisolid mass. After coagulation the
mass is divided into small portions, stirred, and heated, with or
without dilution with water or salt brine, so as to promote and regulate
the separation of whey and curd. The curd is transferred to forms
permitting drainage of the whey. During drainage the curd may be pressed
and turned. After drainage the curd is removed from the forms and is
salted. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
[[Page 337]]
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Vegetable oil, used as a coating for the rind.
(c) Nomenclature. The name of the food is "muenster cheese" or,
alternatively, "munster cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32057, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58
FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.161]
[Page 337]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.161 Muenster and munster cheese for manufacturing.
Muenster cheese for manufacturing conforms to the definition and
standard of identity for muenster cheese prescribed by Sec. 133.160,
except that the dairy ingredients are not pasteurized.
[54 FR 32057, Aug. 4, 1989]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.162]
[Page 337-338]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.162 Neufchatel cheese.
(a) Description. (1) Neufchatel cheese is the soft uncured cheese
prepared by the procedure set forth in paragraph (a)(2) of this section
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. The milkfat content is not less
than 20 percent but less than 33 percent by weight of the finished food
and the maximum moisture content is 65 percent by weight, as determined
by the methods described in Sec. 133.5. The dairy ingredients used are
pasteurized.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is subjected to the action of a harmless lactic
acid-producing bacterial culture, with or without one or more of the
clotting enzymes specified in paragraph (b)(2) of this section. The
mixture is held until the dairy ingredients coagulate. The coagulated
mass may be warmed and stirred and it is drained. The moisture content
may be adjusted with one of the optional ingredients in paragraph
(b)(3)(ii) of this section. The curd may be pressed, chilled, worked,
and heated until it becomes fluid. It may then be homogenized or
otherwise mixed. One or more of the dairy ingredients specified in
paragraph (b)(1) of this section or the other optional ingredients
specified in paragraph (b)(3) of this section may be added during the
procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Salt.
(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or
reconstituted cheese whey prepared by addition of water to concentrated
cheese whey or dried cheese whey.
(iii) Stabilizers, in a total amount not to exceed 0.5 percent of
the weight of the finished food, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(c) Nomenclature. The name of the food is "neufchatel cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by use of the terms "milkfat
[[Page 338]]
and nonfat milk" or "nonfat milk and milkfat", as appropriate.
[54 FR 32057, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.164]
[Page 338]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.164 Nuworld cheese.
(a) Description. (1) Nuworld cheese is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. It is characterized by the presence of creamy-white
mold, a white mutant of Penicillium roquefortii, throughout the cheese.
The minimum milkfat content is 50 percent by weight of the solids and
the maximum moisture content is 46 percent by weight, as determined by
the methods described in Sec. 133.5. The dairy ingredients used may be
pasteurized. Nuworld cheese is at least 60 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of a white mutant of the mold Penicillium roquefortii are
added. The forms are turned several times during drainage. When
sufficiently drained, the shaped curd is removed from the forms and
salted with dry salt or brine. Perforations are then made in the shaped
curd and it is held at a temperature of approximately 50 deg.F at 90 to
95 percent relative humidity, until the characteristic mold growth has
developed. During storage, the surface of the cheese may be scraped to
remove surface growth of undesirable microorganisms. One or more of the
other optional ingredients specified in paragraph (b)(3) of this section
may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(c) Nomenclature. The name of the food is "nuworld cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.165]
[Page 338-339]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.165 Parmesan and reggiano cheese.
(a) Parmesan cheese, reggiano cheese, is the food prepared from milk
and other ingredients specified in this section, by the procedure set
forth in paragraph (b) of this section, or by another procedure which
produces a finished cheese having the same physical and chemical
properties as the cheese produced when the procedure set forth in
paragraph (b) of this section is used. It is characterized by a granular
texture and a hard and brittle rind. It grates readily. It contains not
more than 32 percent of moisture, and its solids contain not less than
32 percent of milkfat, as determined by the methods prescribed in
Sec. 133.5 (a), (b), and (d). It is cured for not less than 10 months.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of
[[Page 339]]
harmless lactic-acid-producing bacteria, present in such milk or added
thereto. Sufficient rennet, or other safe and suitable milk-clotting
enzyme that produces equivalent curd formation, or both, with or without
purified calcium chloride in a quantity not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the milk, is
added to set the milk to a semisolid mass. Harmless artificial coloring
may be added. The mass is cut into pieces no larger than wheat kernels,
heated, and stirred until the temperature reaches between 115 deg.F and
125 deg.F. The curd is allowed to settle and is then removed from the
kettle or vat, drained for a short time, placed in hoops, and pressed.
The pressed curd is removed and salted in brine, or dry-salted. The
cheese is cured in a cool, ventilated room. The rind of the cheese may
be coated or colored. A harmless preparation of enzymes of animal or
plant origin capable of aiding in the curing or development of flavor of
parmesan cheese may be added during the procedure, in such quantity that
the weight of the solids of such preparation is not more than 0.1
percent of the weight of the milk used.
(c)(1) For the purposes of this section, the word "milk" means
cow's milk, which may be adjusted by separating part of the fat
therefrom or by adding thereto one or more of the following: Cream, skim
milk, concentrated skim milk, nonfat dry milk, water in a quantity
sufficient to reconstitute any concentrated skim milk or nonfat dry milk
used.
(2) Such milk may be bleached by the use of benzoyl peroxide or a
mixture of benzoyl peroxide with potassium alum, calcium sulfate, and
magnesium carbonate; but the weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the milk bleached, and the weight of
the potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, sufficient vitamin A is added
to the curd to compensate for the vitamin A or its precursors destroyed
in the bleaching process, and artificial coloring is not used.
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice may be added
to the surface of the cheese.
(e) Label declaration: Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that enzymes of animal, plant,
or microbial origin may be declared as "enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49014, Oct. 24, 1983;
49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.167]
[Page 339]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.167 Pasteurized blended cheese.
Pasteurized blended cheese conforms to the definition and standard
of identity, and is subject to the requirements for label statement of
ingredients, prescribed for pasteurized process cheese by Sec. 133.169,
except that:
(a) In mixtures of two or more cheeses, cream cheese or neufchatel
cheese may be used.
(b) None of the ingredients prescribed or permitted for pasteurized
process cheese by Sec. 133.169 (c) and (d)(1) is used.
(c) In case of mixtures of two or more cheeses containing cream
cheese or neufchatel cheese, the moisture content is not more than the
arithmetical average of the maximum moisture contents prescribed by the
definitions and standards of identity for the varieties of cheeses
blended, for which such limits have been prescribed.
(d) The word "process" is replaced by the word "blended" in the
name prescribed by Sec. 133.169(e).
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.168]
[Page 339-340]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
(a) Pasteurized blended cheese with fruits, vegetables, or meats, or
mixtures of these is the food which conforms to the definition and
standard of identity, and is subject to the requirements for label
statement of ingredients, prescribed for pasteurized blended cheese by
Sec. 133.167, except that:
(1) Its moisture content may be 1 percent more, and the milk fat
content of its solids may be 1 percent less, than the limits prescribed
by Sec. 133.167 for
[[Page 340]]
moisture and milk fat in the corresponding pasteurized blended cheese.
(2) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(3) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized blended cheese with fruits,
vegetables, or meats is the name prescribed by Sec. 133.167 for the
applicable pasteurized blended cheese, followed by the term "with ----
--", the blank being filled in with the common or usual name or names
of the fruits, vegetables, or meats used, in order of predominance by
weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1977;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.169]
[Page 340-342]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.169 Pasteurized process cheese.
(a)(1) Pasteurized process cheese is the food prepared by
comminuting and mixing, with the aid of heat, one or more cheeses of the
same or two or more varieties, except cream cheese, neufchatel cheese,
cottage cheese, lowfat cottage cheese, cottage cheese dry curd, cook
cheese, hard grating cheese, semisoft part-skim cheese, part-skim spiced
cheese, and skim milk cheese for manufacturing with an emulsifying agent
prescribed by paragraph (c) of this section into a homogeneous plastic
mass. One or more of the optional ingredients designated in paragraph
(d) of this section may be used.
(2) During its preparation, pasteurized process cheese is heated for
not less than 30 seconds at a temperature of not less than 150 deg.F.
When tested for phosphatase by the method prescribed in Sec. 133.5(c),
the phenol equivalent of 0.25 gram of pasteurized process cheese is not
more than 3 micrograms.
(3)(i) The moisture content of a pasteurized process cheese made
from a single variety of cheese is not more than 1 percent greater than
the maximum moisture content prescribed by the definition and standard
of identity, if any there be, for the variety of cheese used; but in no
case is more than 43 percent, except that the moisture content of
pasteurized process washed curd cheese or pasteurized process colby
cheese is not more than 40 percent; the moisture content of pasteurized
process swiss cheese or pasteurized process gruyere cheese is not more
than 44 percent; and the moisture content of pasteurized process
limburger cheese is not more than 51 percent.
(ii) The fat content of the solids of a pasteurized process cheese
made from a single variety of cheese is not less than the minimum
prescribed by the definition and standard of identity, if any there be,
for the variety of cheese used, but in no case is less than 47 percent;
except that the fat content of the solids of pasteurized process swiss
cheese is not less than 43 percent, and the fat content of the solids of
pasteurized process gruyere cheese is not less than 45 percent.
(4)(i) The moisture content of a pasteurized process cheese made
from two or more varieties of cheese is not more than 1 percent greater
than the arithmetical average of the maximum moisture contents
prescribed by the definitions and standards of identity, if any there
be, for the varieties of cheese used; but in no case is the moisture
content more than 43 percent, except that the moisture content of a
pasteurized process cheese made from two or more of the varieties
cheddar cheese, washed curd cheese, colby cheese, and granular cheese is
not more than 40 percent, and the moisture content of a mixture of swiss
cheese and gruyere cheese is not more than 44 percent.
(ii) The fat content of the solids of a pasteurized process cheese
made from two or more varieties of cheese is not less than the
arithmetical average of the minimum fat contents prescribed by the
definitions and standards of identity, if any there be, for the
varieties of cheese used, but in no case is less than 47 percent, except
that the fat content of the solids of a pasteurized process gruyere
cheese made from a mixture of swiss cheese and gruyere cheese is not
less than 45 percent.
(5) Moisture and fat are determined by the methods prescribed in
Sec. 133.5(a), (b), and (d).
[[Page 341]]
(6) The weight of each variety of cheese in a pasteurized process
cheese made from two varieties of cheese is not less than 25 percent of
the total weight of both, except that the weight of blue cheese, nuworld
cheese, roquefort cheese, or gorgonzola cheese is not less than 10
percent of the total weight of both, and the weight of limburger cheese
is not less than 5 percent of the total weight of both. The weight of
each variety of cheese in a pasteurized process cheese made from three
or more varieties of cheese is not less than 15 percent of the total
weight of all, except that the weight of blue cheese, nuworld cheese,
roquefort cheese, or gorgonzola cheese is not less than 5 percent of the
total weight of all, and the weight of limburger cheese is not less than
3 percent of the total weight of all. These limits do not apply to the
quantity of cheddar cheese, washed curd cheese, colby cheese and
granular cheese in mixtures which are designated as "American cheese"
as prescribed in paragraph (e)(2)(ii) of this section. Such mixtures are
considered as one variety of cheese for the purposes of this paragraph
(a)(6).
(7) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, granular cheese for manufacturing, brick cheese for
manufacturing, muenster cheese for manufacturing, and swiss cheese for
manufacturing are considered as cheddar cheese, washed curd cheese,
colby cheese, granular cheese, brick cheese, muenster cheese, and swiss
cheese, respectively.
(b) Pasteurized process cheese may be smoked, or the cheese or
cheeses from which it is made may be smoked, before comminuting and
mixing, or it may contain substances prepared by condensing or
precipitating wood smoke.
(c) The emulsifying agent referred to in paragraph (a) of this
section is one or any mixture of two or more of the following:
Monosodium phosphate, disodium phosphate, dipotassium phosphate,
trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate),
sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum
phosphate, sodium citrate, potassium citrate, calcium citrate, sodium
tartrate, and sodium potassium tartrate, in such quantity that the
weight of the solids of such emulsifying agent is not more than 3
percent of the weight of the pasteurized process cheese.
(d) The optional ingredients referred to in paragraph (a) of this
section are:
(1) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid, citric acid, acetic acid,
and phosphoric acid, in such quantity that the pH of the pasteurized
process cheese is not below 5.3.
(2) Cream, anhydrous milkfat, dehydrated cream, or any combination
of two or more of these, in such quantity that the weight of the fat
derived therefrom is less than 5 percent of the weight of the
pasteurized process cheese.
(3) Water.
(4) Salt.
(5) Harmless artificial coloring.
(6) Spices or flavorings, other than any which singly or in
combination with other ingredients simulate the flavor of a cheese of
any age or variety.
(7) Pasteurized process cheese in the form of slices or cuts in
consumer-sized packages may contain an optional mold-inhibiting
ingredient consisting of not more than 0.2 percent by weight of sorbic
acid, potassium sorbate, sodium sorbate, or any combination of two or
more of these, or consisting of not more than 0.3 percent by weight of
sodium propionate, calcium propionate, or a combination of sodium
propionate and calcium propionate.
(8) Pasteurized process cheese in the form of slices or cuts in
consumer-sized packages may contain lecithin as an optional anti-
sticking agent in an amount not to exceed 0.03 percent by weight of the
finished product.
(9) Safe and suitable enzyme modified cheese.
(e) The name of a pasteurized process cheese for which a definition
and standard of identity is prescribed by this section is as follows:
(1) In case it is made from a single variety of cheese, its name is
"Pasteurized process ------ cheese", the blank being filled in with
the name of the variety of cheese used.
[[Page 342]]
(2) In case it is made from two or more varieties of cheese, its
name is "Pasteurized process ------ and ------ cheese", or
"Pasteurized process ------ blended with ------ cheese", or
"Pasteurized process blend of ------ and ------ cheese", the blanks
being filled in with the names of the varieties of cheeses used, in
order of predominance by weight; except that:
(i) In case it is made from gruyere cheese and swiss cheese, and the
weight of gruyere cheese is not less than 25 percent of the weight of
both, it may be designated "Pasteurized process gruyere cheese"; and
(ii) In case it is made of cheddar cheese, washed curd cheese, colby
cheese, or granular cheese or any mixture of two or more of these, it
may be designated "Pasteurized process American cheese"; or when
cheddar cheese, washed curd cheese, colby cheese, granular cheese, or
any mixture of two or more of these is combined with other varieties of
cheese in the cheese ingredient, any of such cheeses or such mixture may
be designated as "American cheese".
The full name of the food shall appear on the principal display panel of
the label in type of uniform size, style, and color. Wherever any word
or statement emphasizing the name of any ingredient appears on the label
(other than in an ingredient statement as specified in paragraph (g) of
this section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(f) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(g) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these may be
designated as "American cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.170]
[Page 342]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.170 Pasteurized process cheese with fruits, vegetables, or meats.
(a) Unless a definition and standard of identity specifically
applicable is established by another section of this part, a pasteurized
process cheese with fruits, vegetables, or meats, or mixtures of these
is a food which conforms to the definition and standard of identity, and
is subject to the requirements for label statement of ingredients,
prescribed for pasteurized process cheese by Sec. 133.169, except that:
(1) Its moisture content may be 1 percent more, and the milk fat
content of its solids may be 1 percent less than the limits prescribed
by Sec. 133.169 for moisture and fat in the corresponding pasteurized
process cheese.
(2) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(3) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized process cheese with fruits,
vegetables, or meats is the name prescribed by Sec. 133.169 for the
applicable pasteurized process cheese, followed by the term "with ----
--", the blank being filled in with the common or usual name or names
of the fruits, vegetables, or meats used, in order of predominance by
weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.171]
[Page 342-343]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.171 Pasteurized process pimento cheese.
Pasteurized process pimento cheese is the food which conforms to the
definition and standard of identity for pasteurized process cheese with
fruits, vegetables, or meats, and is subject to the requirement for
label statement of ingredients, except that:
[[Page 343]]
(a) Its moisture content is not more than 41 percent, and the fat
content of its solids is not less than 49 percent.
(b) The cheese ingredient is cheddar cheese, washed curd cheese,
colby cheese, granular cheese or any mixture of two or more of these in
any proportion.
(c) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, and granular cheese for manufacturing shall be considered
as cheddar cheese, washed curd cheese, colby cheese, and granular
cheese, respectively.
(d) The only fruit, vegetable, or meat ingredient is pimentos in
such quantity that the weight of the solids thereof is not less than 0.2
percent of the weight of the finished pasteurized process pimento
cheese.
(e) The optional ingredients designated in Sec. 133.169(b) and
(d)(6) are not used.
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.173]
[Page 343-344]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.173 Pasteurized process cheese food.
(a)(1) A pasteurized process cheese food is the food prepared by
comminuting and mixing, with the aid of heat, one or more of the
optional cheese ingredients prescribed in paragraph (c) of this section,
with one or more of the optional dairy ingredients prescribed in
paragraph (d) of this section, into a homogeneous plastic mass. One or
more of the optional ingredients specified in paragraph (e) of this
section may be used.
(2) During its preparation, a pasteurized process cheese food is
heated for not less than 30 seconds, at a temperature of not less than
150 deg.F. When tested for phosphatase by the method prescribed in
Sec. 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process
cheese food is not more than 3 micrograms.
(3) The moisture content of a pasteurized process cheese food is not
more than 44 percent, and the fat content is not less than 23 percent.
(4) Moisture and fat are determined by the methods prescribed in
Sec. 133.5(a) and (b), except that in determining moisture the loss in
weight which occurs in drying for 5 hours, under the conditions
prescribed in such method, is taken as the weight of the moisture.
(5) The weight of the cheese ingredient prescribed by paragraph
(a)(1) of this section constitutes not less than 51 percent of the
weight of the finished pasteurized process cheese food.
(6) The weight of each variety of cheese in a pasteurized process
cheese food made with two varieties of cheese is not less than 25
percent of the total weight of both, except that the weight of blue
cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or
limburger cheese is not less than 10 percent of the total weight of
both. The weight of each variety of cheese in a pasteurized process
cheese food made with three or more varieties of cheese is not less than
15 percent of the total weight of all, except that the weight of blue
cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or
limburger cheese is not less than 5 percent of the total weight of all.
These limits do not apply to the quantity of cheddar cheese, washed curd
cheese, colby cheese, and granular cheese in mixtures which are
designated as "American cheese" as prescribed in paragraph (h)(5) of
this section. Such mixtures are considered as one variety of cheese for
the purposes of this subparagraph.
(7) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, granular cheese for manufacturing, brick cheese for
manufacturing, muenster cheese for manufacturing, and swiss cheese for
manufacturing are considered as cheddar cheese, washed curd cheese,
colby cheese, granular cheese, brick cheese, muenster cheese, and swiss
cheese, respectively.
(b) Pasteurized process cheese food may be smoked, or the cheese or
cheeses from which it is made may be smoked, before comminuting and
mixing, or it may contain substances prepared by condensing or
precipitating wood smoke.
(c) The optional cheese ingredients referred to in paragraph (a) of
this section are one or more cheeses of the same or two or more
varieties, except cream cheese, neufchatel cheese, cottage cheese,
creamed cottage cheese,
[[Page 344]]
cook cheese, and skim-milk cheese for manufacturing, and except that
hard grating cheese, semisoft part skim cheese, and part-skim spiced
cheese are not used alone or in combination with each other as the
cheese ingredient.
(d) The optional dairy ingredients referred to in paragraph (a) of
this section are cream, milk, skim milk, buttermilk, cheese whey, any of
the foregoing from which part of the water has been removed, anhydrous
milkfat, dehydrated cream, albumin from cheese whey, and skim milk
cheese for manufacturing.
(e) The other optional ingredients referred to in paragraph (a) of
this section are:
(1) An emulsifying agent consisting of one or any mixture of two or
more of the following: Monosodium phosphate, disodium phosphate,
dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium
hexametaphosphate), sodium acid pyrophosphate, tetrasodium
pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium
citrate, calcium citrate, sodium tartrate, and sodium potassium
tartrate, in such quantity that the weight of the solids of such
emulsifying agent is not more than 3 percent of the weight of the
pasteurized process cheese food.
(2) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid, citric acid, acetic acid,
and phosphoric acid in such quantity that the pH of the pasteurized
process cheese food is not below 5.0.
(3) Water.
(4) Salt.
(5) Harmless artificial coloring.
(6) Spices or flavorings other than any which singly or in
combination with other ingredients simulate the flavor of cheese of any
age or variety.
(7) Pasteurized process cheese food in the form of slices or cuts in
consumer-sized packages may contain an optional mold-inhibiting
ingredient consisting of not more than 0.2 percent by weight of sorbic
acid, potassium sorbate, sodium sorbate, or any combination of two or
more of these, or consisting of not more than 0.3 percent by weight of
sodium propionate, calcium propionate, or a combination of sodium
propionate and calcium propionate.
(8) Pasteurized process cheese food in the form of slices or cuts in
consumer-sized packages may contain lecithin as an optional anti-
sticking agent in an amount not to exceed 0.03 percent by weight of the
finished product.
(9) Safe and suitable enzyme modified cheese.
(f) The name of the food is "Pasteurized process cheese food". The
full name of the food shall appear on the principal display panel of the
label in type of uniform size, style, and color. Wherever any word or
statement emphasizing the name of any ingredient appears on the label
(other than in an ingredient statement as specified in paragraph (h) of
this section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(g) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(h) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these may be
designated as "American cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.174]
[Page 344-345]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.174 Pasteurized process cheese food with fruits, vegetables, or meats.
(a) Pasteurized process cheese food with fruits, vegetables, or
meats, or mixtures of these is the food which conforms to the definition
and standard of identity, and is subject to the requirements for label
statement of ingredients, prescribed for pasteurized
[[Page 345]]
process cheese food by Sec. 133.173, except that:
(1) Its milk fat content is not less than 22 percent.
(2) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(3) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized process cheese food with fruits,
vegetables, or meats is "Pasteurized process cheese food with ------",
the blank being filled in with the common or usual name or names of the
fruits, vegetables, or meats used, in order of predominance by weight.
(c) If the only vegetable ingredient is pimento, and no meat or
fruit ingredient is used, the weight of the solids of such pimentos is
not less than 0.2 percent of the weight of the finished food. The name
of this food is "Pimento pasteurized process cheese food" or
"Pasteurized process pimento cheese food".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.175]
[Page 345]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.175 Pasteurized cheese spread.
Pasteurized cheese spread is the food which conforms to the
definition and standard of identity, and is subject to the requirements
for label statement of ingredients, prescribed for pasteurized process
cheese spread by Sec. 133.179, except that no emulsifying agent as
prescribed by Sec. 133.179(e) is used.
[58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.176]
[Page 345]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
(a) Pasteurized cheese spread with fruits, vegetables, or meats, or
mixtures of these is a food which conforms to the definition and
standard of identity, and is subject to the requirements for label
statement of ingredients, prescribed for pasteurized cheese spread by
Sec. 133.175, except that:
(1) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(2) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized cheese spread with fruits, vegetables,
or meats is "Pasteurized cheese spread with ------", the blank being
filled in with the name or names of the fruits, vegetables, or meats
used, in order of predominance by weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.178]
[Page 345-346]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.
(a)(1) Pasteurized neufchatel cheese spread with other foods is the
class of foods each of which is prepared by mixing, with the aid of
heat, neufchatel cheese with one or a mixture of two or more properly
prepared foods (except other cheeses), such as fresh, cooked, canned, or
dried fruits or vegetables; cooked or canned meats; relishes, pickles or
other foods suitable for blending with neufchatel cheese. It may contain
one or any mixture of two or more of the optional ingredients named in
paragraph (b) of this section. The amount of the added food or foods
must be sufficient to so differentiate the blend that it does not
simulate neufchatel cheese. It is spreadable at 70 deg.F.
(2) During its preparation the mixture is heated for not less than
30 seconds at a temperature of not less than 150 deg.F. When tested for
phosphatase by the method prescribed in Sec. 133.5(c), the phenol
equivalent of 0.25 gram of such food is not more than 3 micrograms.
(3)(i) No water other than that contained in the ingredients used is
added to this food, but the moisture content in no case is more than 65
percent.
(ii) The milk fat is not less than 20 percent by weight of the
finished food.
(b) The optional ingredients referred to in paragraph (a) of this
section are:
(1)(i) One or any mixture of two or more of the following: Gum
karaya, gum tragacanth, carob bean gum, gelatin, algin (sodium
alginate), propylene glycol alginate, guar gum, sodium
[[Page 346]]
carboxymethylcellulose (cellulose gum), carrageenan, oat gum, or xanthan
gum. The total quantity of any such substances, including that contained
in the neufchatel cheese, is not more than 0.8 percent by weight of the
finished food.
(ii) When one or more of the optional ingredients in paragraph
(b)(1)(i) of this section are used, dioctyl sodium sulfosuccinate
complying with the requirements of Sec. 172.810 of this chapter may be
used in a quantity not in excess of 0.5 percent by weight of such
ingredients.
(2) Artificial coloring, unless such addition conceals damage or
inferiority or makes the finished food appear better or of greater value
than it is.
(3) An acidifying agent consisting of one or a mixture of two or
more of the following: A vinegar, acetic acid, lactic acid, citric acid,
phosphoric acid.
(4) A sweetening agent consisting of one or a mixture of two or more
of the following: Sugar, dextrose, corn sirup, corn sirup solids,
glucose sirup, glucose sirup solids, maltose, malt sirup, hydrolyzed
lactose.
(5) Cream, milk, skim milk, buttermilk, cheese whey, any of the
foregoing from which part of the water has been removed, anhydrous
milkfat, dehydrated cream, and albumin from cheese whey.
(c) The name of the food is "pasteurized Neufchatel cheese spread
with ------" or "pasteurized Neufchatel cheese spread and ------",
the blank being filled in with the common names of the foods added, in
order of predominance by weight. The full name of the food shall appear
on the principal display panel of the label in type of uniform size,
style, and color. Wherever any word or statement emphasizing the name of
any ingredient appears on the label (other than in an ingredient
statement as specified in paragraph (d) of this section) so
conspicuously as to be easily seen under customary conditions of
purchase, the full name of the food shall immediately and conspicuously
precede or follow such word or statement in type of at least the same
size as the type used in such word or statement.
(d) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.179]
[Page 346-348]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.179 Pasteurized process cheese spread.
(a)(1) Pasteurized process cheese spread is the food prepared by
comminuting and mixing, with the aid of heat, one or more of the
optional cheese ingredients prescribed in paragraph (c) of this section,
with or without one or more of the optional dairy ingredients prescribed
in paragraph (d) of this section, with one or more of the emulsifying
agents prescribed in paragraph (e) of this section, and with or without
one or more of the optional ingredients prescribed by paragraph (f) of
this section, into a homogeneous plastic mass, which is spreadable at 70
deg.F.
(2) During its preparation, a pasteurized process cheese spread is
heated for not less than 30 seconds at a temperature of not less than
150 deg.F. When tested for phosphatase by the method prescribed in
Sec. 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process
cheese spread is not more than 3 micrograms.
(3) The moisture content of a pasteurized process cheese spread is
more than 44 percent but not more than 60 percent, and the milk fat
content is not less than 20 percent.
(4) Moisture and fat are determined by the methods prescribed in
Sec. 133.5(a) and (b), except that in determining moisture the loss in
weight which occurs in drying for 5 hours, under the conditions
prescribed in such method, is taken as the weight of the moisture.
(5) The weight of the cheese ingredient referred to in paragraph
(a)(1) of this section constitutes not less than 51 percent of the
weight of the pasteurized process cheese spread.
(6) The weight of each variety of cheese in a pasteurized process
cheese spread made with two varieties of cheese is not less than 25
percent of the total weight of both, except that the weight of blue
cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or
limburger cheese is not less than 10 percent of the total weight of
both. The weight of each variety of cheese in a
[[Page 347]]
pasteurized process cheese spread made with three or more varieties of
cheese is not less than 15 percent of the total weight of all, except
that the weight of blue cheese, nuworld cheese, roquefort cheese,
gorgonzola cheese, or limburger cheese is not less than 5 percent of the
total weight of all. These limits do not apply to the quantity of
cheddar cheese, washed curd cheese, colby cheese, and granular cheese in
mixtures which are designated as "American cheese" as prescribed in
paragraph (i)(5) of this section. Such mixtures are considered as one
variety of cheese for the purposes of this paragraph (a)(6).
(7) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, granular cheese for manufacturing, brick cheese for
manufacturing, muenster cheese for manufacturing, and swiss cheese for
manufacturing are considered as cheddar cheese, washed curd cheese,
colby cheese, granular cheese, brick cheese, muenster cheese, and swiss
cheese, respectively.
(b) Pasteurized process cheese spread may be smoked, or the cheese
or cheeses from which it is made may be smoked, before comminuting and
mixing, or it may contain substances prepared by condensing or
precipitating wood smoke.
(c) The optional cheese ingredients referred to in paragraph (a) of
this section are one or more cheeses of the same or two or more
varieties, except that skim-milk cheese for manufacturing may not be
used, and except that cream cheese, neufchatel cheese, cottage cheese,
creamed cottage cheese, cook cheese, hard grating cheese, semisoft part-
skim cheese, and part-skim spiced cheese are not used, alone or in
combination with each other, as the cheese ingredient.
(d) The optional dairy ingredients referred to in paragraph (a) of
this section are cream, milk, skim milk, buttermilk, cheese whey, any of
the foregoing from which part of the water has been removed, anhydrous
milkfat, dehydrated cream, albumin from cheese whey, and skim milk
cheese for manufacturing.
(e) The emulsifying agents prescribed in paragraph (a) of this
section are one or any mixture of two or more of the following:
Monosodium phosphate, disodium phosphate, dipotassium phosphate,
trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate),
sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum
phosphate, sodium citrate, potassium citrate, calcium citrate, sodium
tartrate, and sodium potassium tartrate, in such quantity that the
weight of the solids of such emulsifying agent is not more than 3
percent of the weight of the pasteurized process cheese spread.
(f) The other optional ingredients referred to in paragraph (a) of
this section are:
(1)(i) One or any mixture of two or more of the following: Carob
bean gum, gum karaya, gum tragacanth, guar gum, gelatin, sodium
carboxymethylcellulose (cellulose gum), carrageenan, oat gum, algin
(sodium alginate), propylene glycol alginate, or xanthan gum. The total
weight of such substances is not more than 0.8 percent of the weight of
the finished food.
(ii) When one or more of the optional ingredients in paragraph
(f)(1)(i) of this section are used, dioctyl sodium sulfosuccinate
complying with the requirements of Sec. 172.810 of this chapter may be
used in a quantity not in excess of 0.5 percent by weight of such
ingredients.
(2) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid, citric acid, acetic acid,
and phosphoric acid, in such quantity that the pH of the pasteurized
process cheese spread is not below 4.0.
(3) A sweetening agent consisting of one or any mixture of two or
more of the following: Sugar, dextrose, corn sugar, corn sirup, corn
sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup,
and hydrolyzed lactose, in a quantity necessary for seasoning.
(4) Water.
(5) Salt.
(6) Harmless artificial coloring.
(7) Spices or flavorings other than any which singly or in
combination with other ingredients simulates the flavor of a cheese of
any age or variety.
[[Page 348]]
(8) Pasteurized process cheese spread in consumer-sized packages may
contain an optional mold-inhibiting ingredient consisting of sorbic
acid, potassium sorbate, sodium sorbate, or any combination of two or
more of these, in an amount not to exceed 0.2 percent by weight,
calculated as sorbic acid or consisting of not more than 0.3 percent by
weight of sodium propionate, calcium propionate, or a combination of
sodium propionate and calcium propionate.
(9) Pasteurized process cheese spread in consumer-sized packages may
contain lecithin as an optional anti-sticking agent in an amount not to
exceed 0.03 percent by weight of the finished product.
(10) Safe and suitable enzyme modified cheese.
(11) Nisin preparation in an amount which results in not more than
250 parts per million nisin in the food.
(g) The name of the food is "pasteurized process cheese spread".
The full name of the food shall appear on the principal display panel of
the label in type of uniform size, style, and color. Wherever any word
or statement emphasizing the name of any ingredient appears on the label
(other than in an ingredient statement as specified in paragraph (i) of
this section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(h) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(i) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these may be
designated as "American cheese".
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
54 FR 6121, Feb. 8, 1989; 54 FR 22741, May 26, 1989; 58 FR 2895, Jan. 6,
1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.180]
[Page 348]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.180 Pasteurized process cheese spread with fruits, vegetables, or meats.
(a) Pasteurized process cheese spread with fruits, vegetables, or
meats, or mixtures of these is a food which conforms to the definition
and standard of identity, and is subject to the requirements for label
statement of ingredients, prescribed for pasteurized process cheese
spread by Sec. 133.179, except that:
(1) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(2) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized process cheese spread with fruits,
vegetables, or meats is "Pasteurized process cheese spread with ------
", the blank being filled in with the name or names of the fruits,
vegetables, or meats used, in order of predominance by weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.181]
[Page 348-349]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.181 Provolone cheese.
(a) Description. (1) Provolone, a pasta filata or stretched curd-
type cheese, is the food prepared by the procedure set forth in
paragraph (a)(3) of this section, or by any other method which produces
a finished cheese having the same physical and chemical properties. It
has a stringy texture. The minimum milkfat content is 45 percent by
weight of the solids, as determined by the methods described in
Sec. 133.5 and the maximum moisture content is 45 percent by weight. If
the dairy ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of provolone cheese is not
[[Page 349]]
more than 3 micrograms as determined by the method described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be bleached, warmed, and is subjected to the
action of a lactic acid-producing bacterial culture. One or more of the
clotting enzymes specified in paragraph (b)(2) of this section is added
to set the dairy ingredients to a semisolid mass. The mass is cut,
stirred, and heated so as to promote and regulate the separation of whey
from the curd. The whey is drained off, and the curd is matted and cut,
immersed in hot water, and kneaded and stretched until it is smooth and
free from lumps. Antimycotics may be added to the curd during the
kneading and stretching process. Then it is cut and molded. During the
molding the curd is kept sufficiently warm to cause proper sealing of
the surface. The molded curd is then firmed by immersion in cold water,
salted in brine, and dried. It is given some additional curing.
Provolone cheese may be smoked, and one or more of the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Safe and suitable antimycotic agent(s), the cumulative levels
of which shall not exceed current good manufacturing practice, may be
added to the cheese during the kneading and stretching process and/or
applied to the surface of the cheese.
(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium
alum, calcium sulfate, and magnesium carbonate used to bleach the dairy
ingredients. The weight of the benzoyl peroxide is not more than 0.002
percent of the weight of the milk being bleached, and the weight of the
potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, vitamin A is added to the curd
in such quantity as to compensate for the vitamin A or its precursors
destroyed in the bleaching process, and artificial coloring is not used.
(c) Nomenclature. (1) The name of the food is "provolone cheese".
The name of the food may include the common name of the shape of the
cheese, such as "salami provolone".
(2) One of the following terms, in letters not less than one-half
the height of the letters used in the name of the food, shall accompany
the name of the food wherever it appears on the principal display panel
or panels:
(i) "Smoked" if the food has been smoked.
(ii) "Not smoked" if the food has not been smoked.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2745, Jan. 21, 1983, as amended at 48 FR 49014, Oct. 24, 1983; 58
FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.182]
[Page 349-350]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.182 Soft ripened cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are soft ripened cheeses for which
specifically applicable definitions and standards of identity are not
prescribed by other sections of this part. They are made from milk and
other ingredients specified in this section, by the procedure set forth
[[Page 350]]
in paragraph (b) of this section. Their solids contain not less than 50
percent of milkfat, as determined by the methods prescribed in
Sec. 133.5(a), (b), and (d). If the milk used is not pasteurized, the
cheese so made is cured at a temperature of not less than 35 deg.F for
not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria or other harmless flavor-producing bacteria, present
in such milk or added thereto. Sufficient rennet, rennet paste, extract
of rennet paste, or other safe and suitable milk-clotting enzyme that
produces equivalent curd formation, singly or in any combination (with
or without purified calcium chloride in a quantity not more than 0.02
percent, calculated as anhydrous calcium chloride, of the weight of the
milk) is added to set the milk to a semisolid mass. Harmless artificial
coloring may be added. After coagulation the mass is so treated as to
promote and regulate the separation of whey and curd. Such treatment may
include one or more of the following: Cutting, stirring, heating,
dilution with water or brine. The whey, or part of it, is drained off,
and the curd is collected and shaped. It may be placed in forms, and may
be pressed. Harmless flavor-producing microorganisms may be added. It is
cured under conditions suitable for development of biological curing
agents on the surface of the cheese, and the curing is conducted so that
the cheese cures from the surface toward the center. Salt may be added
during the procedure. A harmless preparation of enzymes of animal or
plant origin capable of aiding in the curing or development of flavor of
soft ripened cheeses may be added, in such quantity that the weight of
the solids of such preparation is not more than 0.1 percent of the
weight of the milk used.
(c) For the purposes of this section:
(1) The word "milk" means cow's milk or goat's milk or sheep's
milk or mixtures of two or all of these. Such milk may be adjusted by
separating part of the fat therefrom or (in the case of cow's milk) by
adding one or more of the following: Cream, skim milk, concentrated skim
milk, nonfat dry milk; (in the case of goat's milk) the corresponding
products from goat's milk; (in the case of sheep's milk) the
corresponding products from sheep's milk; water, in a quantity
sufficient to reconstitute any such concentrated or dried products used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 deg.F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction.
(d) The name of each soft ripened cheese for which a definition and
standard of identity is prescribed by this section is "Soft ripened
cheese", preceded or followed by:
(1) The specific common or usual name of such soft ripened cheese,
if any such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized therefor, an arbitrary or fanciful name which is not false or
misleading in any particular.
(e) When milk other than cow's milk is used in whole or in part, the
name of the cheese includes the statement "made from ------", the
blank being filled in with the name or names of the milk used, in order
of predominance by weight.
(f) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.183]
[Page 350-352]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.183 Romano cheese.
(a) Romano cheese is the food prepared from cow's milk or sheep's
milk or goat's milk or mixtures of two or all of these and other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section, or by another procedure which produces a
finished cheese having the same physical and chemical properties as the
cheese produced when the procedure set forth in paragraph (b) of this
section is used. It grates readily, and has a granular texture and a
hard and brittle rind. It contains not more than 34 percent of moisture,
and its solids
[[Page 351]]
contain not less than 38 percent of milkfat, as determined by the
methods prescribed in Sec. 133.5(a), (b), and (d). It is cured for not
less than 5 months.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria present in such milk or added thereto. Harmless
artificial blue or green coloring in a quantity which neutralizes any
natural yellow coloring in the curd may be added. Rennet, rennet paste,
extract of rennet paste, or other safe and suitable milk-clotting enzyme
that produces equivalent curd formation, singly or in any combination
(with or without purified calcium chloride in a quantity not more than
0.02 percent, calculated as anhydrous calcium chloride, of the weight of
the milk) is added to set the milk to be a semisolid mass. The mass is
cut into particles no larger than corn kernels, stirred, and heated to a
temperature of about 120 deg.F. The curd is allowed to settle to the
bottom of the kettle or vat, and is then removed and drained for a short
time, packed in forms or hoops, and pressed. The pressed curd is salted
by immersing in brine for about 24 hours and is then removed from the
brine and the surface allowed to dry. It is then alternately rubbed with
salt and washed at intervals. It may be perforated with needles. It is
finally drycured. During curing it is turned and scraped. The surface
may be rubbed with vegetable oil. A harmless preparation of enzymes of
animal or plant origin capable of aiding in the curing or development of
flavor of romano cheese may be added during the procedure, in such
quantity that the weight of the solids of such preparation is not more
than 0.1 percent of the weight of the milk used.
(c)(1) For the purposes of this section, the word "milk" means
cow's milk or goat's milk or sheep's milk or mixtures of two or all of
these. Such milk may be adjusted by separating part of the fat therefrom
or (in the case of cow's milk) by adding one or more of the following:
Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case
of goat's milk) the corresponding products from goat's milk; (in the
case of sheep's milk) the corresponding products from sheep's milk;
water in a quantity sufficient to reconstitute any such concentrated or
dried products used.
(2) Such milk may be bleached by the use of benzoyl peroxide or a
mixture of benzoyl peroxide with potassium alum, calcium sulfate, and
magnesium carbonate; but the weight of the benzoyl peroxide is not more
than 0.002 percent of the weight of the milk bleached, and the weight of
the potassium alum, calcium, sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, sufficient vitamin A is added
to the curd to compensate for the vitamin A or its precursors destroyed
in the bleaching process, and artificial coloring is not used.
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the surface of the cheese.
(e) When romano cheese is made solely from cow's milk, the name of
such cheese is "Romano cheese made from cow's milk", and may be
preceded by the word "Vaccino" (or "Vacchino"); when made solely
from sheep's milk, the name is "Romano cheese made from sheep's milk",
and may be preceded by the word "Pecorino"; when made solely from
goat's milk, the name is "Romano cheese made from goat's milk", and
may be preceded by the word "Caprino"; and when a mixture of two or
all of the milks specified in this section is used, the name of the
cheese is "Romano cheese made from ------", the blank being filled in
with the names of the milks used, in order of predominance by weight.
(f) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) When milk other than cow's milk is used, in whole or in part,
the common or usual name of each such milk ingredient shall be declared
in order of predominance by weight; and
[[Page 352]]
(2) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes".
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49014, Oct. 24, 1983;
49 FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.184]
[Page 352]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
(a) Description. (1) Roquefort cheese, sheep's milk blue-mold
cheese, blue-mold cheese from sheep's milk, is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. It is characterized by the presence of bluish-green
mold, Penicillium roquefortii, throughout the cheese. The minimum
milkfat content is 50 percent by weight of the solids and the maximum
moisture content is 45 percent by weight, as determined by the methods
described in Sec. 133.5. The dairy ingredients used may be pasteurized.
Roquefort cheese is at least 60 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of the mold Penicillium roquefortii are added. The forms
are turned several times during drainage. When sufficiently drained, the
shaped curd is removed from the forms and salted with dry salt or brine.
Perforations are then made in the shaped curd and it is held at a
temperature of approximately 50 deg.F at 90 to 95 percent relative
humidity, until the characteristic mold growth has developed. During
storage, the surface of the cheese may be scraped to remove surface
growth of undesirable microorganisms. One or more of the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Operational ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Forms of milk, nonfat milk, or cream, as
defined in Sec. 133.3, of sheep origin, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. Enzymes of animal, plant, or
microbial origin, used in curing or flavor development.
(c) Nomenclature. The name of the food is "roquefort cheese", or
alternatively, "sheep's milk blue-mold cheese" or "blue-mold cheese
from sheep's milk.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat from sheep's milk and
nonfat sheep's milk" or "nonfat sheep's milk and milkfat from sheep's
milk", as appropriate.
[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.185]
[Page 352-353]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.185 Samsoe cheese.
(a) Description. (1) Samsoe cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. It has a small amount of eye formation of
approximately uniform size of about five-sixteenths inch (8
millimeters). The minimum milkfat content is 45 percent by weight of the
solids and the maximum moisture content is 41 percent by weight, as
determined by the methods described in Sec. 133.5. The dairy ingredients
used may be pasteurized. Samsoe cheese is cured at not less than 35
deg.F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of samsoe cheese is not
[[Page 353]]
more than 3 micrograms as determined by the method described in
Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. After coagulation the mass is
cut into small cube-shaped pieces with sides approximately three-eighths
inch (1 centimeter). The mass is stirred and heated to about 102 deg.F,
and so handled by further stirring, heating, dilution with water, and
salting as to promote and regulate the separation of curd and whey. When
the desired curd is obtained, it is transferred to forms permitting
drainage of whey. During drainage, the curd is pressed. After drainage,
the curd is removed from the forms and is further salted by immersing in
a concentrated salt solution for about 3 days. The curd is then cured at
a temperature of from 60 deg. to 70 deg.F for 3 to 5 weeks to obtain
the desired eye formation. Further curing is conducted at a lower
temperature. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(c) Nomenclature. The name of the food is "samsoe cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2745, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.186]
[Page 353-354]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.186 Sap sago cheese.
(a) Description. (1) Sap sago cheese is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The cheese is pale green in color and has the shape
of a truncated cone. The maximum moisture content is 38 percent by
weight, as determined by the method described in Sec. 133.5. Sap sago
cheese is not less than 5 months old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is allowed to become sour, and is heated to
boiling temperature, with stirring. Sufficient sour whey is added to
precipitate the casein. The curd is removed, spread out in boxes, and
pressed, and while under pressure is allowed to drain and ferment. It is
ripened for not less than 5 weeks. The ripened curd is dried and ground;
salt and dried clover of the species Melilotus coerulea are added. The
mixture is shaped into truncated cones and ripened. The optional
ingredient in paragraph (b)(2) of this section may be added during this
procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Nonfat milk, as defined in Sec. 133.3.
(2) Other optional ingredients. Buttermilk.
(c) Nonmenclature. The name of the food is "sap sago cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the
[[Page 354]]
applicable sections of parts 101 and 130 of this chapter.
[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.187]
[Page 354-355]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.187 Semisoft cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are semisoft cheeses for which specifically
applicable definitions and standards of identity are not prescribed by
other sections of this part. They are made from milk and other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section. They contain more than 39 percent, but
not more than 50 percent, of moisture, and their solids contain not less
than 50 percent of milkfat, as determined by the methods prescribed in
Sec. 133.5 (a), (b), and (d). If the milk used is not pasteurized, the
cheese so made is cured at a temperature of not less than 35 deg.F for
not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria or other harmless flavor-producing bacteria, present
in such milk or added thereto. Sufficient rennet, rennet paste, extract
of rennet paste, or other safe and suitable milk-clotting enzyme that
produces equivalent curd formation, singly or in any combination (with
or without purified calcium chloride in a quantity not more than 0.02
percent, calculated as anhydrous calcium chloride, of the weight of the
milk) is added to set the milk to a semisolid mass. Harmless artificial
coloring may be added. After coagulation the mass is so treated as to
promote and regulate the separation of whey and curd. Such treatment may
include one or more of the following: cutting, stirring, heating,
dilution with water or brine. The whey, or part of it, is drained off,
and the curd is collected and shaped. It may be placed in forms, and may
be pressed. Harmless flavor-producing microorganisms may be added. It
may be cured in a manner to promote the growth of biological curing
agents. Salt may be added during the procedure. A harmless preparation
of enzymes of animal or plant origin capable of aiding in the curing or
development of flavor of semisoft cheese may be added, in such quantity
that the weight of the solids of such preparation is not more than 0.1
percent of the weight of the milk used.
(c) For the purposes of this section:
(1) The word "milk" means cow's milk or goat's milk or sheep's
milk or mixtures of two or all of these. Such milk may be adjusted by
separating part of the fat therefrom, or (in the case of cow's milk) by
adding one or more of the following: Cream, skim milk, concentrated skim
milk, nonfat dry milk; (in the case of goat's milk) the corresponding
products from goat's milk; (in the case of sheep's milk) the
corresponding products from sheep's milk; water in a quantity sufficient
to reconstitute any concentrated or dried products used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 deg.F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction. A semisoft cheese shall be deemed
not to have been made from pasteurized milk if 0.25 gram shows a phenol
equivalent of more than 5 micrograms when tested by the method
prescribed in Sec. 133.5(c).
(d) Semisoft cheeses in the form of slices or cuts in consumer-sized
packages may contain an optional mold-inhibiting ingredient consisting
of sorbic acid, potassium sorbate, sodium sorbate, or any combination of
two or more of these, in an amount not to exceed 0.3 percent by weight,
calculated as sorbic acid.
(e) The name of each semisoft cheese for which a definition and
standard of identity is prescribed by this section is "Semisoft
cheese", preceded or followed by:
(1) The specific common or usual name of such semisoft cheese, if
any such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized therefor, an arbitrary or fanciful name which is not false or
misleading in any particular.
(f)(1) When milk other than cow's milk is used in whole or in part,
the
[[Page 355]]
name of the cheese includes the statement "made from ------", the
blank being filled in with the name or names of the milk used, in order
of predominance by weight.
(2) If semisoft cheese in sliced or cut form contains an optional
mold-inhibiting ingredient as specified in paragraph (d) of this
section, the label shall bear the statement "------ added to retard
mold growth" or "------ added as a preservative", the blank being
filled in with the common name or names of the mold-inhibiting
ingredient or ingredients used.
(3) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the words and statements prescribed by this section, showing
the optional ingredient used, shall immediately and conspicuously
precede or follow such name, without intervening written, printed, or
graphic matter.
(g) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10096, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.188]
[Page 355-356]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.188 Semisoft part-skim cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are semisoft part-skim cheeses for which
specifically applicable definitions and standards of identity are not
prescribed by other sections of this part. They are made from partly
skimmed milk and other ingredients specified in this section, by the
procedure set forth in paragraph (b) of this section. They contain not
more than 50 percent of moisture, and their solids contain not less than
45 percent, but less than 50 percent, of milkfat, as determined by the
methods set forth in Sec. 133.5 (a), (b), and (d). If the milk used is
not pasteurized, the cheese so made is cured at a temperature of not
less than 35 deg.F, for not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria or other harmless flavor-producing bacteria, present
in such milk or added thereto. Sufficient rennet, rennet paste, extract
of rennet paste, or other safe and suitable milk-clotting enzyme that
produces equivalent curd formation singly or in any combination (with or
without purified calcium chloride in a quantity not more than 0.02
percent, calculated as anhydrous calcium chloride, of the weight of the
milk) is added to set the milk to a semisolid mass. Harmless artificial
coloring may be added. After coagulation the mass is so treated as to
promote and regulate the separation of whey and curd. Such treatment may
include one or more of the following: Cutting, stirring, heating,
dilution with water or brine. The whey, or part of it, is drained off,
and the curd is collected and shaped. It may be placed in forms, and it
may be pressed. Harmless flavor-producing microorganisms may be added.
It may be cured in a manner to promote the growth of biological curing
agents. Salt may be added during the procedure. A harmless preparation
of enzymes of animal or plant origin capable of aiding in the curing or
development of flavor of semisoft part-skim cheese may be added in such
quantity that the weight of the solids of such preparation is not more
than 0.1 percent of the weight of the milk used.
(c) For the purposes of this section:
(1) The word "milk" means cow's milk or goat's milk or sheep's
milk or mixtures of two or all of these. Such milk may be adjusted by
separating part of the fat therefrom or (in the case of cow's milk) by
adding one or more of the following: Cream, skim milk, concentrated skim
milk, nonfat dry milk; (in the case of goat's milk) the corresponding
products from goat's milk; (in the case of sheep's milk) the
corresponding products from sheep's milk; water in a quantity sufficient
to reconstitute any such concentrated or dried products used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 deg.F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction. A semisoft part-skim cheese shall
[[Page 356]]
be deemed not to have been made from pasteurized milk if 0.25 gram shows
a phenol equivalent of more than 5 micrograms when tested by the method
prescribed in Sec. 133.5(c).
(d) Semisoft part-skim cheeses in the form of slices or cuts in
consumer-sized packages may contain an optional mold-inhibiting
ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate,
or any combination of two or more of these, in an amount not to exceed
0.3 percent by weight, calculated as sorbic acid.
(e) The name of each semisoft part-skim cheese for which a
definition and standard of identity is prescribed by this section is
"Semisoft part-skim cheese," preceded or followed by:
(1) The specific common or usual name of such semisoft cheese, if
any such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized therefor, an arbitrary or fanciful name which is not false or
misleading in any particular.
(f)(1) When milk other than cow's milk is used in whole or in part,
the name of the cheese includes the statement "made from ------", the
blank being filled in with the name or names of the milk used, in order
of predominance by weight.
(2) If semi-soft part-skim cheese in sliced or cut form contains an
optional mold-inhibiting ingredient as specified in paragraph (d) of
this section, the label shall bear the statement "------ added to
retard mold growth" or "------ added as a preservative", the blank
being filled in with the common name or names of the mold-inhibiting
ingredient or ingredients used.
(3) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the words and statements prescribed by this section, showing
the optional ingredient used, shall immediately and conspicuously
precede or follow such name, without intervening written, printed, or
graphic matter.
(g) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter.
[42 FR 14366, Mar. 19, 1977, as amended at 49 FR 10096, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.189]
[Page 356-357]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.189 Skim milk cheese for manufacturing.
(a) Skim milk cheese for manufacturing is the food prepared from
skim milk and other ingredients specified in this section, by the
procedure set forth in paragraph (b) of this section, or by another
procedure which produces a finished cheese having the same physical and
chemical properties as the cheese produced when the procedure set forth
in paragraph (b) of this section is used. It contains not more than 50
percent of moisture, as determined by the method prescribed in
Sec. 133.5 (a). It is coated with blue-colored paraffin or other tightly
adhering coating, colored blue.
(b) Skim milk or the optional dairy ingredients specified in
paragraph (c) of this section, which may be pasteurized, and which may
be warmed, are subjected to the action of harmless lactic-acid-producing
bacteria, present in such milk or added thereto. Harmless artificial
coloring may be added. Sufficient rennet, or other safe and suitable
milk-clotting enzyme that produces equivalent curd formation, or both,
with or without purified calcium chloride in a quantity not more than
0.02 percent (calculated as anhydrous calcium chloride) of the weight of
the skim milk, is added to set the skim milk to a semisolid mass. The
mass is so cut, stirred, and heated with continued stirring, as to
promote and regulate the separation of whey and curd. The whey is
drained off, and the curd is matted into a cohesive mass. Proteins from
the whey may be incorporated. The mass is cut into slabs which are so
piled and handled as to promote the drainage of whey and the development
of acidity. The slabs are then cut into pieces, which may be rinsed by
pouring or sprinkling water over them, with free and continuous
drainage; but the duration of such rinsing is so limited that only the
whey on the surface of such pieces is removed. The curd is salted,
stirred, further drained, and
[[Page 357]]
pressed into forms. A harmless preparation of enzymes of animal or plant
origin capable of aiding in the curing or development of flavor of skim
milk cheese for manufacturing may be added during the procedure, in such
quantity that the weight of the solids of such preparation is not more
than 0.1 percent of the weight of the milk used.
(c) The optional dairy ingredients referred to in paragraph (b) of
this section are: Skim milk or concentrated skim milk or nonfat dry milk
or a mixture of any two or more of these, with water in a quantity not
in excess of that sufficient to reconstitute any concentrated skim milk
or nonfat dry milk used.
(d) For the purposes of this section, "skim milk" means cow's milk
from which the milk fat has been separated.
(e) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10096, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.190]
[Page 357-358]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.190 Spiced cheeses.
(a) Description. (1) Spiced cheeses are cheeses for which
specifically applicable definitions and standards of identity are not
prescribed by other sections of this part. The food is prepared by the
procedure set forth in paragraph (a)(3) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 50 percent by weight
of the solids, as determined by the method described in Sec. 133.5. The
food contains spices, in a minimum amount of 0.015 ounce per pound of
cheese, and may contain spice oils. If the dairy ingredients are not
pasteurized, the cheese is cured at a temperature of not less than 35
deg.F for at least 60 days.
(2) The phenol equivalent of 0.25 gram of spiced cheese is not more
than 3 micrograms, as determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
harmless lactic acid-producing bacterial culture. One or more of the
clotting enzymes specified in paragraph (b)(2) of this section is added
to set the dairy ingredients to a semisolid mass. The mass is divided
into smaller portions and so handled by stirring, heating, and diluting
with water or salt brine as to promote and regulate the separation of
whey and curd. The whey is drained off. The curd is removed and may be
further drained. The curd is then shaped into forms, and may be pressed.
At some time during the procedure, spices are added so as to be evenly
distributed throughout the finished cheese. One or more of the other
optional ingredients specified in paragraph (b)(3) of this section may
be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, or corresponding products of goat or sheep origin, used
alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Salt.
(iv) Spice oils which do not, alone or in combination with other
ingredients, simulate the flavor of cheese of any age or variety.
(v) Enzymes of animal, plant, or microbial origin, used in curing or
flavor development.
(vi) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(c) Nomenclature. The name of the food is "spiced cheese". The
following terms shall accompany the name of the food, as appropriate:
(1) The specific common or usual name of the spiced cheese, if any
such name has become generally recognized; or
(2) An arbitrary or fanciful name that is not false or misleading in
any particular.
[[Page 358]]
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", or "milkfat from goat's milk and nonfat
goat's milk", etc., as appropriate.
[54 FR 32059, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.191]
[Page 358]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.191 Part-skim spiced cheeses.
Part-skim spiced cheeses conform to the definition and standard of
identity, and are subject to the requirements for label statement of
ingredients prescribed for spiced cheeses by Sec. 133.190, except that
their solids contain less than 50 percent, but not less than 20 percent,
of milkfat.
[58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.193]
[Page 358]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.193 Spiced, flavored standardized cheeses.
(a) Except as otherwise provided for herein and in applicable
sections in this part, a spiced or flavored standardized cheese conforms
to the applicable definitions, standard of identity and requirements for
label statement of ingredients prescribed for that specific natural
cheese variety promulgated pursuant to section 401 of the Federal Food,
Drug, and Cosmetic Act. In addition a spiced and/or flavored
standardized cheese shall contain one or more safe and suitable spices
and/or flavorings, in such proportions as are reasonably required to
accomplish their intended effect: Provided, That, no combination of
ingredients shall be used to simulate the flavor of cheese of any age or
variety.
(b) The name of a spiced or flavored standardized cheese shall
include in addition to the varietal name of the natural cheese, a
declaration of any flavor and/or spice that characterizes the food, in
the manner prescribed in Sec. 101.22 of this chapter.
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.195]
[Page 358-359]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.195 Swiss and emmentaler cheese.
(a) Description. (1) Swiss cheese, emmentaler cheese, is the food
prepared by the procedure set forth in paragraph (a)(3) of this section,
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. It has holes or eyes developed
throughout the cheese. The minimum milkfat content is 43 percent by
weight of the solids and the maximum moisture content is 41 percent by
weight, as determined by the methods described in Sec. 133.5. The dairy
ingredients used may be pasteurized. Swiss cheese is at least 60 days
old.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of swiss cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be bleached, warmed, or treated with hydrogen
peroxide/catalase, and is subjected to the action of lactic acid-
producing and propionic acid-producing bacterial cultures. One or more
of the clotting enzymes specified in paragraph (b)(2) of this section is
added to set the dairy ingredients to a semisolid mass. The mass is cut
into particles similar in size to wheat kernels. For about 30 minutes
the particles are alternately stirred and allowed to settle. The
temperature is raised to about 126 deg.F. Stirring is continued until
the curd becomes firm. The acidity of the whey at this point, calculated
as lactic acid, does not exceed 0.13 percent. The curd is transferred to
hoops or forms and pressed until the desired shape and firmness are
obtained. The cheese is then salted by immersing it in a saturated salt
solution for about 3 days. It is then held at a temperature of about
50 deg. to 60 deg.F. for a period of 5 to 10 days, after which it is
held at a temperature of about 75 deg.F. until it is approximately 30
days old, or until the so-called eyes form. Salt, or a solution of salt
in water, is
[[Page 359]]
added to the surface of the cheese at some time during the curing
process. The cheese is then stored at a lower temperature for further
curing. One or more of the optional ingredients specified in paragraph
(b)(3) of this section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed good manufacturing practice, may be added to the surface of the
cheese.
(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium
alum, calcium sulfate, and magnesium carbonate used to bleach the dairy
ingredients. The weight of the benzoyl peroxide is not more than 0.002
percent of the weight of the milk being bleached, and the weight of the
potassium alum, calcium sulfate, and magnesium carbonate, singly or
combined, is not more than six times the weight of the benzoyl peroxide
used. If milk is bleached in this manner, vitamin A is added to the curd
in such quantity as to compensate for the vitamin A or its precursors
destroyed in the bleaching process, and artificial coloring is not used.
(vi) Hydrogen peroxide, followed by a sufficient quantity of
catalase preparation to eliminate the hydrogen peroxide. The weight of
the hydrogen peroxide shall not exceed 0.05 percent of the weight of the
milk and the weight of the catalase shall not exceed 20 parts per
million of the weight of the milk treated.
(c) Nomenclature. The name of the food is "swiss cheese", or
alternatively, "emmentaler cheese".
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
"enzymes"; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms "milkfat and nonfat milk" or
"nonfat milk and milkfat", as appropriate.
[48 FR 2746, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 55
FR 6795, Feb. 27, 1990; 58 FR 2895, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.196]
[Page 359]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 133--CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Cheese and Related
Products
Sec. 133.196 Swiss cheese for manufacturing.
Swiss cheese for manufacturing conforms to the definition and
standard of identity prescribed for swiss cheese by Sec. 133.195, except
that the holes, or eyes, have not developed throughout the entire
cheese.
[55 FR 6795, Feb. 27, 1990]
