§ 133.145 21 CFR Ch. I (4–1–11 Edition)

of the solids and the maximum mois- (v) Hydrogen peroxide, followed by a ture content is 39 percent by weight as sufficient quantity of prepara- determined by the methods described tion to eliminate the hydrogen per- in § 133.5. If the dairy ingredients used oxide. The weight of the hydrogen per- are not pasteurized, the is cured oxide shall not exceed 0.05 percent of at a temperature of not less than 35 °F the weight of the dairy ingredients and for at least 60 days. the weight of the catalase shall not ex- (2) If pasteurized dairy ingredients ceed 20 parts per million of the weight are used, the phenol equivalent value of the dairy ingredients treated. of 0.25 gram of granular cheese is not (c) Nomenclature. The name of the more than 3 micrograms as determined food is ‘‘granular cheese’’ or, alter- by the method described in § 133.5. natively, ‘‘stirred curd cheese’’. (3) One or more of the dairy ingredi- (d) Label declaration. Each of the in- ents specified in paragraph (b)(1) of gredients used in the food shall be de- this section may be warmed, treated clared on the label as required by the with hydrogen peroxide/catalase, and is applicable sections of parts 101 and 130 subjected to the action of a lactic acid- of this chapter, except that: producing bacterial culture. One or (1) Enzymes of animal, plant, or mi- more of the clotting enzymes specified crobial origin may be declared as ‘‘en- in paragraph (b)(2) of this section is zymes’’; and added to set the dairy ingredients to a (2) The dairy ingredients may be de- semisolid mass. The mass is so cut, clared, in descending order of predomi- stirred, and heated with continued stir- nance, by the use of the terms ‘‘milkfat ring, as to promote and regulate the and nonfat milk’’ or ‘‘nonfat milk and separation of and curd. A part of milkfat’’, as appropriate. the whey is drained off. The curd is [54 FR 32055, Aug. 4, 1989, as amended at 58 then alternately stirred and drained to FR 2893, Jan. 6, 1993] prevent matting and to remove whey from curd. The curd is then salted, § 133.145 Granular cheese for manu- stirred, drained, and pressed into facturing. forms. One or more of the other op- Granular cheese for manufacturing tional ingredients specified in para- conforms to the definition and stand- graph (b)(3) of this section may be ard of identity prescribed for granular added during the procedure. cheese by § 133.144, except that the (b) Optional ingredients. The following dairy ingredients are not pasteurized safe and suitable ingredients may be and curing is not required. used: [54 FR 32056, Aug. 4, 1989] (1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in § 133.3, § 133.146 Grated . used alone or in combination. (a) Description. Grated cheeses is the (2) Clotting enzymes. and/or class of foods prepared by grinding, other clotting enzymes of animal, grating, shredding, or otherwise plant, or microbial origin. comminuting cheese of one variety or a (3) Other optional ingredients. (i) mixture of two or more varieties. The Coloring. cheese varieties that may be used are (ii) Calcium chloride in an amount those for which there are definitions not more than 0.02 percent (calculated and standards of identity, except that as anhydrous calcium chloride) by cream cheese, neufchatel cheese, cot- weight of the dairy ingredients, used as tage cheese, creamed cottage cheese, a coagulation aid. cook cheese, and skim milk cheese for (iii) Enzymes of animal, plant, or mi- manufacturing may not be used. All crobial origin, used in curing or flavor cheese ingredients used are either development. made from pasteurized milk or held at (iv) Antimycotic agents, the cumu- a temperature of not less than 35 °F for lative levels of which shall not exceed at least 60 days. Moisture may be re- current good manufacturing practice, moved from the cheese ingredients in may be added to the surface of the the manufacture of the finished food, cheese. but no moisture is added. One or more

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