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 w