Food and Drug Administration, HHS § 133.118

is drained off, and the is matted (2) The dairy ingredients may be de- into a cohesive mass. The mass is cut clared, in descending order or predomi- into slabs, which are so piled and han- nance, by the use of the terms ‘‘milkfat dled as to promote the drainage of and nonfat ’’ or ‘‘nonfat milk and and the development of acidity. milkfat’’, as appropriate. The slabs are then cut into pieces, [48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, which may be rinsed by sprinkling or 1983, as amended at 58 FR 2892, Jan. 6, 1993] pouring water over them, with free and continuous drainage; but the duration § 133.114 Cheddar for manufac- of such rinsing is so limited that only turing. the whey on the surface of such pieces for manufacturing is removed. The curd is salted, stirred, conforms to the definition and stand- further drained, and pressed into ard of identity prescribed for cheddar forms. One or more of the other op- cheese by § 133.113, except that the milk tional ingredients specified in para- is not pasteurized, curing is not re- graph (b)(3) of this section may be quired, and the provisions of paragraph added during the procedure. (b)(3)(iv) of that section do not apply. (b) Optional ingredients. The following [48 FR 2743, Jan. 21, 1983] safe and suitable ingredients may be used: § 133.116 Low sodium cheddar cheese. (1) Dairy ingredients. Milk, nonfat Low sodium cheddar cheese is the milk, or cream, as defined in § 133.3, food prepared from the same ingredi- used alone or in combination. ents and in the same manner pre- (2) Clotting enzymes. Rennet and/or scribed in § 133.113 for cheddar cheese other clotting enzymes of animal, and complies with all the provisions of plant, or microbial origin. § 133.113, including the requirements for (3) Other optional ingredients. (i) label statement of ingredients, except Coloring. that: (ii) Calcium chloride in an amount (a) It contains not more than 96 mil- not more than 0.02 percent (calculated ligrams of sodium per pound of finished as anhydrous calcium chloride) of the food. weight of the dairy ingredients, used as (b) The name of the food is ‘‘low so- a coagulation aid. dium cheddar cheese’’. The letters in (iii) Enzymes of animal, plant, or mi- the words ‘‘low sodium’’ shall be of the crobial orgin, used in curing or flavor same size and style of type as the let- development. ters in the words ‘‘cheddar cheese’’, (iv) Antimycotic agents, applied to wherever such words appear on the the surface of slices or cuts in con- label. sumer-sized packages. (c) If a salt substitute is used, the (v) Hydrogen peroxide, followed by a label shall bear the statement ‘‘lll sufficient quantity of catalase prepara- added as a salt substitute’’, the blank tion to eliminate the hydrogen per- being filled in with the common name oxide. The weight of the hydrogen per- or names of the ingredient or ingredi- oxide shall not exceed 0.05 percent of ents used as a salt substitute. the weight of the milk and the weight (d) Low sodium cheddar cheese is of the catalase shall not exceed 20 parts subject to § 105.69 of this chapter. per million of the weight of the milk [48 FR 2743, Jan. 21, 1983] treated. (c) Nomenclature. The name of the § 133.118 Colby cheese. food is ‘‘cheddar cheese’’. (a) Colby cheese is the food prepared (d) Label declaration. Each of the in- from milk and other ingredients speci- gredients used in the food shall be de- fied in this section, by the procedure clared on the label as required by the set forth in paragraph (b) of this sec- applicable sections of parts 101 and 130 tion, or by another procedure which of this chapter, except that: produces a finished cheese having the (1) Enzymes of animal, plant, or mi- same physical and chemical properties crobial origin may be declared as ‘‘en- as the cheese produced when the proce- zymes’’; and dure set forth in paragraph (b) of this

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section is used. It contains not more milk if 0.25 gram shows a phenol equiv- than 40 percent of moisture, and its alent of more than 3 micrograms when solids contain not less than 50 percent tested by the method prescribed in of milkfat, as determined by the meth- § 133.5(c). ods prescribed in § 133.5 (a), (b), and (d). (3) During the cheesemaking process If the milk used is not pasteurized, the the milk may be treated with hydrogen cheese so made is cured at a tempera- peroxide/catalase as provided in ture of not less than 35 °F for not less § 133.113(a)(3). than 60 days. (d)(1) Colby cheese in the form of (b) Milk, which may be pasteurized or slices or cuts may have added to it a clarified or both, and which may be clear aqueous solution prepared by con- warmed, is subjected to the action of densing or precipitating wood smoke in harmless lactic-acid-producing bac- water. teria, present in such milk or added (2) Colby cheese in the form of slices thereto. Harmless artificial coloring or cuts in consumer-sized packages may be added. Sufficient rennet, or may contain an optional mold-inhib- other safe and suitable milk-clotting iting ingredient consisting of sorbic enzyme that produces equivalent curd acid, potassium sorbate, sodium sor- formation, or both, with or without pu- bate, or any combination of two or rified calcium chloride in a quantity more of these, in an amount not to ex- not more than 0.02 percent (calculated ceed 0.3 percent by weight calculated as anhydrous calcium chloride) of the as sorbic acid. weight of the milk, is added to set the (e)(1) If colby cheese has added to it milk to a semisolid mass. The mass is a clear aqueous solution prepared by so cut, stirred, and heated with contin- condensing or precipitating wood ued stirring, as to promote and regu- smoke in water as provided in para- late the separation of whey and curd. A graph (d)(1) of this section, the name of part of the whey is drained off, and the the food is immediately followed by curd is cooled by adding water, the the words ‘‘with added smoke fla- stirring being continued so as to pre- voring’’ with all words in this phrase of vent the pieces of curd from matting. the same type size, style, and color The curd is drained, salted, stirred, fur- without intervening written, printed, ther drained, and pressed into forms. A or graphic matter. harmless preparation of enzymes of (2) If colby cheese in sliced or cut animal or plant origin capable of aid- form contains an optional mold-inhib- ing in the curing or development of fla- iting ingredient as specified in para- vor of colby cheese may be added dur- graph (d)(2) of this section, the label ing the procedure, in such quantity shall bear the statement ‘‘lll added that the weight of the solids of such to retard mold growth’’ or ‘‘lll preparation is not more than 0.1 per- added as a preservative’’, the blank cent of the weight of the milk used. being filled in with the common name (c) For the purposes of this section: or names of the mold-inhibiting ingre- (1) The word ‘‘milk’’ means cow’s dient or ingredients used. milk, which may be adjusted by sepa- (3) Wherever the name of the food ap- rating part of the fat therefrom or by pears on the label so conspicuously as adding thereto one or more of the fol- to be easily seen under customary con- lowing: Cream, skim milk, con- ditions of purchase, the statement centrated skim milk, nonfat dry milk, specified in paragraph (e)(2) of this sec- water, in a quantity sufficient to re- tion, showing the optional ingredient constitute any concentrated skim milk used, shall immediately and conspicu- or nonfat dry milk used. ously precede or follow such name, (2) Milk shall be deemed to have been without intervening written, printed, pasteurized if it has been held at a tem- or graphic matter except for the state- perature of not less than 143 °F for a ment ‘‘with added smoke flavoring,’’ as period of not less than 30 minutes, or set forth in paragraph (e)(1) of this sec- for a time and at a temperature equiva- tion. lent thereto in phosphatase destruc- (f) Each of the ingredients used in the tion. Colby cheese shall be deemed not food shall be declared on the label as to have been made from pasteurized required by the applicable sections of

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parts 101 and 130 of this chapter, except rieties, except , neuf- that enzymes of animal, plant, or mi- chatel cheese, cottage cheese, lowfat crobial origin may be declared as ‘‘en- cottage cheese, cottage cheese dry zymes’’. curd, hard grating cheese, semisoft part-skim cheese, part-skim spiced [42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, cheese and skim milk cheese for manu- 1993] facturing, into a homogeneous plastic mass. One or more of the optional in- § 133.119 Colby cheese for manufac- gredients designated in paragraph (c) of turing. this section may be used. Colby cheese for manufacturing con- (2) All used in a cold-pack forms to the definition and standard of cheese are made from pasteurized milk identity prescribed for colby cheese by or are held for not less than 60 days at § 133.118, except that the milk is not a temperature of not less than 35 °F be- pasteurized, curing is not required, and fore being comminuted. the provisions of paragraph (d) of that (3)(i) The moisture content of a cold- section do not apply. pack cheese made from a single variety of cheese is not more than the max- § 133.121 Low sodium colby cheese. imum moisture content prescribed by Low sodium colby cheese is the food the definition and standard of identity, prepared from the same ingredients if any there be, for the variety of and in the same manner prescribed in cheese used. If there is no applicable § 133.118 for colby cheese and complies definition and standard of identity, or with all the provisions of § 133.118, in- if such standard contains no provision cluding the requirements for label as to maximum moisture content, no statement of ingredients, except that: water is used in the preparation of the (a) Salt is not used. Any safe and cold-pack cheese. suitable ingredient or combination of (ii) The fat content of the solids of a ingredients that contains no sodium cold-pack cheese made from a single and that is recognized as a salt sub- variety of cheese is not less than the stitute may be used. minimum prescribed by the definition (b) Sodium sorbate is not used. and standard of identity, if any there (c) It contains not more than 96 mil- be, for the variety of cheese used, but ligrams of sodium per pound of finished in no case is less than 47 percent, ex- food. cept that the fat content of the solids (d) The name of the food is ‘‘low so- of cold-pack swiss cheese is not less dium colby cheese’’. The letters in the than 43 percent, and the fat content of words ‘‘low sodium’’ shall be of the the solids of cold-pack gruyere cheese same size and style of type as the let- is not less than 45 percent. ters in the words ‘‘colby cheese’’, wher- (4)(i) The moisture content of a cold- ever such words appear on the label. pack cheese made from two or more va- (e) If a salt substitute as provided for rieties of cheese is not more than the in paragraph (a) of this section is used, arithmetical average of the maximum the label shall bear the statement moisture contents prescribed by the ‘‘lll added as a salt substitute’’, the definitions and standards of identity, if blank being filled in with the common any there be, for the varieties of cheese name or names of the ingredient or in- used, but in no case is the moisture gredients used as a salt substitute. content more than 42 percent, except (f) Low sodium colby cheese is sub- that the moisture content of a cold- ject to § 105.69 of this chapter. pack cheese made from two or more of [42 FR 14366, Mar. 15, 1977, as amended at 58 the varieties cheddar cheese, washed FR 2892, Jan. 6, 1993] curd cheese, colby cheese, and granular cheese is not more than 39 percent. § 133.123 Cold-pack and club cheese. (ii) The fat content of the solids of a (a)(1) Cold-pack cheese, club cheese, cold-pack cheese made from two or is the food prepared by comminuting, more varieties of cheese is not less without the aid of heat, one or more than the arithmetical average of the cheeses of the same or two or more va- minimum percent of fat prescribed by

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