Food and Drug Administration, HHS § 133.160

(1) Enzymes of animal, plant, or mi- of the solids and the maximum mois- crobial origin may be declared as ‘‘en- ture content is 46 percent by weight, as zymes’’; and determined by the methods decribed in (2) The dairy ingredients may be de- § 133.5. The dairy ingredients used are clared, in descending order of predomi- pasteurized. nance, by the use of the terms ‘‘milkfat (2) The phenol equivalent of 0.25 gram and nonfat milk’’ or ‘‘nonfat milk and of muenster cheese is not more than 3 milkfat’’, ‘‘milkfat from water buffalo micrograms, as determined by the milk and nonfat water buffalo milk’’ or methods described in § 133.5. ‘‘nonfat water buffalo ) The dairy in- (3) One or more of the dairy ingredi- gredients may be declared, in descend- ents specified in paragraph (b)(1) of ing order of predominance, by the use this section may be warmed and is sub- of the terms ‘‘milkfat and nonfat jected to the action of a harmless lac- milk’’ or ‘‘nonfat milk and milkfat’’, tic acid-producing bacterial culture. ‘‘milkfat from water buffalo milk and One or more of the clotting enzymes nonfat water buffalo milk’’ or ‘‘nonfat specified in paragraph (b)(2) of this sec- water buffalo milk and milkfat from tion is added to set the dairy ingredi- water buffalo milk’’, as appropriate. ents to a semisolid mass. After coagu- [53 FR 3743, Feb. 9, 1988, as amended at 58 FR lation the mass is divided into small 2893, Jan. 6, 1993] portions, stirred, and heated, with or without dilution with water or salt § 133.157 Part-skim mozzarella and brine, so as to promote and regulate scamorza cheese. the separation of whey and curd. The Part-skim mozzarella cheese, part- curd is transferred to forms permitting skim scamorza cheese conforms to the drainage of the whey. During drainage definition and standard of identity as the curd may be pressed and turned. prescribed for mozzarella cheese by After drainage the curd is removed § 133.155, except that its milk fat con- from the forms and is salted. One or tent, calculated on the solids basis, is more of the other optional ingredients less than 45 percent but not less than 30 specified in paragraph (b)(3) of this sec- percent. tion may be added during the proce- dure. § 133.158 Low-moisture part-skim moz- (b) Optional ingredients. The following zarella and scamorza cheese. safe and suitable ingredients may be Low-moisture part-skim mozzarella used: cheese and low-moisture part-skim (1) Dairy ingredients. Milk, nonfat scamorza cheese conform to the defini- milk, or cream, as defined in § 133.3, tion and standard of identity and com- used alone or in combination. ply with the requirements for label (2) Clotting enzymes. Rennet and/or declaration of ingredients prescribed other clotting enzymes of animal, for low-moisture mozzarella cheese and plant, or microbial origin. low-moisture scamorza cheese by (3) Other optional ingredients. (i) § 133.156, except that their milkfat con- Coloring. tent, calculated on the solids basis, is (ii) Calcium chloride in an amount less than 45 percent but not less than 30 not more than 0.02 percent (calculated percent. as anhydrous calcium chloride) of the [58 FR 2894, Jan. 6, 1993] weight of the dairy ingredients, used as a coagulation aid. § 133.160 Muenster and munster (iii) Enzymes of animal, plant, or mi- cheese. crobial origin used in curing or flavor (a) Description. (1) Muenster cheese, development. munster cheese, is the food prepared by (iv) Antimycotic agents, the cumu- the procedure set forth in paragraph lative levels of which shall not exceed (a)(3) of this section or by any other current good manufacturing practice, procedure which produces a finished may be added to the surface of the cheese having the same physical and cheese. chemical properties. The minimum (v) Vegetable oil, used as a coating milkfat content is 50 percent by weight for the rind.

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