Agricultural Marketing Service, USDA § 58.443

components in cheese shall have a cured for a period of 60 days at a tem- pleasing and desirable taste and odor perature not less than 35 °F. If the milk and shall have the ability to actively is held more than 2 hours between time produce the desired results in the of receipt or heat treatment and set- cheese during the manufacturing proc- ting, it shall be cooled to 45 °F. or ess. lower until time of setting.

§ 58.434 Calcium chloride. § 58.440 Make schedule. Calcium chloride, when used, shall A uniform schedule should be estab- meet the requirements of the Food lished and followed as closely as pos- Chemical Codex. sible for the various steps of setting, cutting, cooking, draining the whey § 58.435 Color. and milling the curd, to promote a uni- Coloring when used, shall be Annatto form quality of cheese. or any cheese or butter color which meet the requirements of the Food and § 58.441 Records. Drug Administration. Starter and make records should be kept at least three months. § 58.436 Rennet, pepsin, other milk clotting enzymes and flavor en- (Approved by the Office of Management and zymes. Budget under OMB control number 0583– 0047) 1 Enzyme preparations used in the manufacture of cheese shall be safe and [40 FR 47911, Oct. 10, 1975. Redesignated at 42 suitable. FR 32514, June 27, 1977, and further redesig- nated at 46 FR 63203, Dec. 31, 1981, as amend- § 58.437 Salt. ed at 47 FR 745, Jan. 7, 1982] The salt shall be free-flowing, white § 58.442 Laboratory and quality con- refined sodium chloride and shall meet trol tests. the requirements of the Food Chemical (a) Chemical analyses—(1) Milkfat and Codex. moisture. One sample shall be tested OPERATIONS AND OPERATING from each vat of the finished cheese to PROCEDURES assure compliance with composition requirements. § 58.438 Cheese from pasteurized milk. (2) Test method. Chemical analysis If the cheese is labeled as pasteur- shall be made in accordance with the ized, the milk shall be pasteurized by methods described in Official Methods subjecting every particle of milk to a of Analysis of the Association of Offi- minimum temperature of 161 °F. for cial Analytical Chemists as specified in not less than 15 seconds or by any the appropriate standards of identity, other acceptable combination of tem- the latest edition of Standard Methods perature and time treatment approved or by other methods giving equivalent by the Administrator. HTST pasteur- results. ization units shall be equipped with the (b) Weight or volume control. Rep- proper controls and equipment to as- resentative samples of the finished sure pasteurization. If the milk is held product shall be checked during the more than 2 hours between the time of packaging operation to assure compli- pasteurization and setting, it shall be ance with the stated net weight on the cooled to 45 °F. or lower until time of container of consumer size packages. setting. § 58.443 Whey handling. § 58.439 Cheese from unpasteurized (a) Adequate sanitary facilities shall milk. be provided for the handling of whey. If If the cheese is labeled as ‘‘heat outside, necessary precautions shall be treated’’, ‘‘unpasteurized,’’ ‘‘raw taken to minimize flies, insects and de- milk’’, or ‘‘for manufacturing’’ the velopment of objectionable odors. milk may be raw or heated at tempera- tures below pasteurization. Cheese 1 EDITORIAL NOTE: See table appearing in made from unpasteurized milk shall be § 58.100 for correct OMB control number.

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