Food and Drug Administration, HHS § 133.148
(2) Grated American cheese food con- cheeses for which specifically applica- tains not less than 23 percent of ble definitions and standards of iden- milkfat, as determined by the method tity are not prescribed by other sec- prescribed in § 133.5(b). tions of this part. They are made from (b) The optional cheese ingredients milk and the other ingredients speci- referred to in paragraph (a) of this sec- fied in this section, by the procedure tion are cheddar cheese, washed curd set forth in paragraph (b) of this sec- cheese, colby cheese, and granular tion. They contain not more than 34 cheese. percent of moisture, and their solids (c) The other optional ingredients re- contain not less than 32 percent of ferred to in paragraph (a) of this sec- milkfat, as determined by the methods tion are: prescribed in § 133.5(a), (b), and (d). (1) Nonfat dry milk. Hard grating cheeses are cured for not (2) Dried whey. less than 6 months. (3) An emulsifying agent consisting (b) Milk, which may be pasteurized or of one or any mixture of two or more of clarified or both, and which may be the emulsifying ingredients named in warmed, is subjected to the action of § 133.173(e)(1), in such quantity that the harmless lactic-acid-producing bac- weight of the solids thereof is not more teria or other harmless flavor-produc- than 3 percent of the weight of the ing bacteria, present in such milk or grated American cheese food. added thereto. Sufficient rennet, (4) An acidifying agent consisting of rennet paste, extract of rennet paste, one or more of the acid-reacting ingre- or other safe and suitable milk-clot- dients named in § 133.173(e)(2). ting enzyme that produces equivalent (5) Salt. curd formation, singly or in any com- (6) Artificial coloring. bination (with or without purified cal- (d) The name of the food is ‘‘Grated cium chloride in a quantity not more American cheese food’’. The full name than 0.02 percent, calculated as anhy- of the food shall appear on the prin- drous calcium chloride, of the weight cipal display panel of the label in type of the milk) is added to set the milk to of uniform size, style, and color. Wher- a semisolid mass. Harmless artificial ever any word or statement emphasiz- coloring may be added. The mass is cut ing the name of any ingredient appears into small particles, stirred, and heat- on the label (other than in an ingredi- ed. The curd is separated from the ent statement as specified in paragraph whey, drained, shaped into forms, (e) of this section) so conspicuously as pressed, salted, and cured. The rind to be easily seen under customary con- may be colored or rubbed with vegeta- ditions of purchase, the full name of ble oil or both. A harmless preparation the food shall immediately and con- of enzymes of animal or plant origin spicuously precede or follow such word capable of aiding in the curing or de- or statement in type of at least the velopment of flavor of hard grating same size as the type used in such word cheese may be added during the proce- or statement. dure, in such quantity that the weight (e) Each of the ingredients used in of the solids of such preparation is not the food shall be declared on the label more than 0.1 percent of the weight of as required by the applicable sections the milk used. of parts 101 and 130 of this chapter, ex- (c) For the purposes of this section, cept that cheddar cheese, washed curd the word ‘‘milk’’ means cow’s milk or cheese, colby cheese, granular cheese, goat’s milk or sheep’s milk or mixtures or any mixture of two or more of these of two or all of these. Such milk may may be designated ‘‘American cheese’’. be adjusted by separating part of the [42 FR 14366, Mar. 15, 1977, as amended at 49 fat therefrom or (in the case of cow’s FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, milk) by adding one or more of the fol- 1993] lowing: Cream, skim milk, con- centrated skim milk, nonfat dry milk; § 133.148 Hard grating cheeses. (in the case of goat’s milk) the cor- (a) The cheeses for which definitions responding products from goat’s milk; and standards of identity are pre- (in the case of sheep’s milk) the cor- scribed by this section are hard grating responding products from sheep’s milk;
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water in a quantity sufficient to recon- in § 133.5. The dairy ingredients used stitute any such concentrated or dried may be pasteurized. The cheese is at products used. least 90 days old. (d) Safe and suitable antimycotic (2) If pasteurized dairy ingredients agent(s), the cumulative levels of are used, the phenol equivalent value which shall not exceed current good of 0.25 gram of gruyere cheese is not manufacturing practice, may be added more than 3 micrograms as determined to the surface of the cheese. by the method described in § 133.5. (e) The name of each hard grating (3) One or more of the dairy ingredi- cheese for which a definition and ents specified in paragraph (b)(1) of standard of identity is prescribed by this section may be warmed and is sub- this section is ‘‘Hard grating cheese’’, jected to the action of lactic acid-pro- preceded or followed by: ducing and propionic acid-producing (1) The specific common or usual bacterial cultures. One or more of the name of such hard grating cheese, if clotting enzymes specified in para- any such name has become generally graph (b)(2) of this section is added to recognized therefor; or set the dairy ingredients to a semisolid (2) If no such specific common or mass. The mass is cut into particles usual name has become generally rec- similar in size to wheat kernels. For ognized therefor, an arbitrary or fan- about 30 minutes the particles are al- ciful name that is not false or mislead- ternately stirred and allowed to settle. ing in any particular. ° (3) When milk other than cow’s milk The temperature is raised to about 126 is used, in whole or in part, the state- F. Stirring is continued until the curd ment ‘‘made from ———’’, the blank becomes firm. The curd is transferred being filled in with the name or names to hoops or forms, and pressed until of the milk used, in order of predomi- the desired shape and firmness are ob- nance by weight. tained. The cheese is surface-salted ° ° (f) Label declaration: Each of the in- while held at a temperature of 48 to 54 gredients used in the food shall be de- F for a few days. It is soaked for 1 day clared on the label as required by the in a saturated salt solution. It is then applicable sections of parts 101 and 130 held for 3 weeks in a salting cellar and of this chapter, except that: wiped every 2 days with brine cloth to (1) When milk other than cow’s milk insure growth of biological curing is used, in whole or in part, the com- agents on the rind. It is then removed mon or usual name of each such milk to a heating room and held at progres- ingredient shall be declared in order of sively higher temperatures, finally predominance by weight; and reaching 65° F with a relative humidity (2) Enzymes of the animal, plant, or of 85 to 90 percent, for several weeks, microbial origin may be declared as during which time small holes, or so- ‘‘enzymes’’. called eyes, form. The cheese is then stored at a lower temperature for fur- [42 FR 14366, Mar. 15, 1977, as amended at 48 ther curing. One or more of the other FR 49013, Oct. 24, 1983; 49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993] optional ingredients specified in para- graph (b)(3) of this section may be § 133.149 Gruyere cheese. added during the procedure. (a) Description. (1) Gruyere cheese is (b) Optional ingredients. The following the food prepared by the procedure set safe and suitable ingredients may be forth in paragraph (a)(3) of this section used: or by any other procedure which pro- (1) Dairy ingredients. Milk, nonfat duces a finished cheese having the milk, or cream, as defined in § 133.3, same physical and chemical properties. used alone or in combination. It contains small holes or eyes. It has (2) Clotting enzymes. Rennet and/or a mild flavor, due in part to the growth other clotting enzymes of animal, of surface-curing agents. The minimum plant, or microbial origin. milkfat content is 45 percent by weight (3) Other optional ingredients. (i) Cal- of the solids and the maximum mois- cium chloride in an amount not more ture content is 39 percent by weight, as than 0.02 percent (calculated as anhy- determined by the methods described drous calcium chloride) of the weight
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