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

TEXT PDF133.3 Definitions.
TEXT PDF133.5 Methods of analysis.
TEXT PDF133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.
TEXT PDF133.102 Asiago fresh and asiago soft cheese.
TEXT PDF133.103 Asiago medium cheese.
TEXT PDF133.104 Asiago old cheese.
TEXT PDF133.106 Blue cheese.
TEXT PDF133.108 Brick cheese.
TEXT PDF133.109 Brick cheese for manufacturing.
TEXT PDF133.111 Caciocavallo siciliano cheese.
TEXT PDF133.113 Cheddar cheese.
TEXT PDF133.114 Cheddar cheese for manufacturing.
TEXT PDF133.116 Low sodium cheddar cheese.
TEXT PDF133.118 Colby cheese.
TEXT PDF133.119 Colby cheese for manufacturing.
TEXT PDF133.121 Low sodium colby cheese.
TEXT PDF133.123 Cold-pack and club cheese.
TEXT PDF133.124 Cold-pack cheese food.
TEXT PDF133.125 Cold-pack cheese food with fruits, vegetables, or meats.
TEXT PDF133.127 Cook cheese, koch kaese.
TEXT PDF133.128 Cottage cheese.
TEXT PDF133.129 Dry curd cottage cheese.
TEXT PDF133.133 Cream cheese.
TEXT PDF133.134 Cream cheese with other foods.
TEXT PDF133.136 Washed curd and soaked curd cheese.
TEXT PDF133.137 Washed curd cheese for manufacturing.
TEXT PDF133.138 Edam cheese.
TEXT PDF133.140 Gammelost cheese.
TEXT PDF133.141 Gorgonzola cheese.
TEXT PDF133.142 Gouda cheese.
TEXT PDF133.144 Granular and stirred curd cheese.
TEXT PDF133.145 Granular cheese for manufacturing.
TEXT PDF133.146 Grated cheeses.
TEXT PDF133.147 Grated American cheese food.
TEXT PDF133.148 Hard grating cheeses.
TEXT PDF133.149 Gruyere cheese.
TEXT PDF133.150 Hard cheeses.
TEXT PDF133.152 Limburger cheese.
TEXT PDF133.153 Monterey cheese and monterey jack cheese.
TEXT PDF133.154 High-moisture jack cheese.
TEXT PDF133.155 Mozzarella cheese and scamorza cheese.
TEXT PDF133.156 Low-moisture mozzarella and scamorza cheese.
TEXT PDF133.157 Part-skim mozzarella and scamorza cheese.
TEXT PDF133.158 Low-moisture part-skim mozzarella and scamorza cheese.
TEXT PDF133.160 Muenster and munster cheese.
TEXT PDF133.161 Muenster and munster cheese for manufacturing.
TEXT PDF133.162 Neufchatel cheese.
TEXT PDF133.164 Nuworld cheese.
TEXT PDF133.165 Parmesan and reggiano cheese.
TEXT PDF133.167 Pasteurized blended cheese.
TEXT PDF133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
TEXT PDF133.169 Pasteurized process cheese.
TEXT PDF133.170 Pasteurized process cheese with fruits, vegetables, or meats.
TEXT PDF133.171 Pasteurized process pimento cheese.
TEXT PDF133.173 Pasteurized process cheese food.
TEXT PDF133.174 Pasteurized process cheese food with fruits, vegetables, or meats.
TEXT PDF133.175 Pasteurized cheese spread.
TEXT PDF133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
TEXT PDF133.178 Pasteurized neufchatel cheese spread with other foods.
TEXT PDF133.179 Pasteurized process cheese spread.
TEXT PDF133.180 Pasteurized process cheese spread with fruits, vegetables, or meats.
TEXT PDF133.181 Provolone cheese.
TEXT PDF133.182 Soft ripened cheeses.
TEXT PDF133.183 Romano cheese.
TEXT PDF133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
TEXT PDF133.185 Samsoe cheese.
TEXT PDF133.186 Sap sago cheese.
TEXT PDF133.187 Semisoft cheeses.
TEXT PDF133.188 Semisoft part-skim cheeses.
TEXT PDF133.189 Skim milk cheese for manufacturing.
TEXT PDF133.190 Spiced cheeses.
TEXT PDF133.191 Part-skim spiced cheeses.
TEXT PDF133.193 Spiced, flavored standardized cheeses.
TEXT PDF133.195 Swiss and emmentaler cheese.
TEXT PDF133.196 Swiss cheese for manufacturing.

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