Food and Drug Administration, HHS Pt. 133

of the food shall appear on the prin- 133.106 Blue . cipal display panel of the label in type 133.108 Brick cheese. of uniform size, style, and color. The 133.109 Brick cheese for manufacturing. 133.111 siciliano cheese. name of the food shall be accompanied 133.113 . by a declaration indicating the pres- 133.114 Cheddar cheese for manufacturing. ence of any characterizing flavoring as 133.116 Low sodium cheddar cheese. specified in § 101.22 of this chapter. 133.118 Colby cheese. (1) The following terms shall accom- 133.119 Colby cheese for manufacturing. pany the name of the food wherever it 133.121 Low sodium colby cheese. appears on the principal display panel 133.123 Cold-pack and club cheese. or panels of the label in letters not less 133.124 Cold-pack cheese food. 133.125 Cold-pack cheese food with fruits, than one-half of the height of the let- vegetables, or meats. ters used in such name: 133.127 Cook cheese, koch kaese. (i) The word ‘‘sweetened’’ if nutritive 133.128 Cottage cheese. carbohydrate sweetener is added with- 133.129 Dry curd cottage cheese. out the addition of characterizing fla- 133.133 Cream cheese. voring. 133.134 Cream cheese with other foods. (ii) The parenthetical phrase ‘‘(heat- 133.136 Washed curd and soaked curd cheese. treated after culturing)’’ shall follow 133.137 Washed curd cheese for manufac- turing. the name of the food if the dairy ingre- 133.138 Edam cheese. dients have been heat-treated after cul- 133.140 Gammelost cheese. turing. 133.141 cheese. (iii) The phrase ‘‘vitamin A’’ or ‘‘vi- 133.142 Gouda cheese. tamin A added’’, or ‘‘vitamin D’’ or 133.144 Granular and stirred curd cheese. ‘‘vitamin D added’’, or ‘‘vitamins A and 133.145 Granular cheese for manufacturing. D added’’, as appropriate. The word 133.146 Grated . 133.147 Grated food. ‘‘vitamin’’ may be abbreviated ‘‘vit’’. 133.148 Hard grating cheeses. (2) The term ‘‘homogenized’’ may ap- 133.149 Gruyere cheese. pear on the label if the dairy ingredi- 133.150 Hard cheeses. ents used are homogenized. 133.152 Limburger cheese. (g) Label declaration. Each of the in- 133.153 Monterey cheese and gredients used in the food shall be de- cheese. clared on the label as required by the 133.154 High-moisture jack cheese. applicable sections of parts 101 and 130 133.155 cheese and scamorza cheese. of this chapter. 133.156 Low-moisture mozzarella and [46 FR 9940, Jan. 30, 1981, as amended at 47 scamorza cheese. FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 133.157 Part-skim mozzarella and scamorza 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, cheese. June 12, 1989; 58 FR 2891, Jan. 6, 1993] 133.158 Low-moisture part-skim mozzarella and scamorza cheese. 133.160 Muenster and munster cheese. PART 133—CHEESES AND RELATED 133.161 Muenster and munster cheese for CHEESE PRODUCTS manufacturing. 133.162 Neufchatel cheese. Subpart A—General Provisions 133.164 Nuworld cheese. 133.165 Parmesan and reggiano cheese. Sec. 133.167 Pasteurized blended cheese. 133.3 Definitions. 133.168 Pasteurized blended cheese with 133.5 Methods of analysis. fruits, vegetables, or meats. 133.10 Notice to manufacturers, packers, 133.169 Pasteurized process cheese. and distributors of pasteurized blended 133.170 Pasteurized process cheese with cheese, pasteurized process cheese, fruits, vegetables, or meats. cheese food, cheese spread, and related 133.171 Pasteurized process pimento cheese. foods. 133.173 Pasteurized process cheese food. 133.174 Pasteurized process cheese food with Subpart B—Requirements for Specific fruits, vegetables, or meats. Standardized Cheese and Related 133.175 Pasteurized cheese spread. Products 133.176 Pasteurized cheese spread with fruits, vegetables, or meats. 133.102 Asiago fresh and asiago soft cheese. 133.178 Pasteurized neufchatel cheese spread 133.103 Asiago medium cheese. with other foods. 133.104 Asiago old cheese. 133.179 Pasteurized process cheese spread.

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133.180 Pasteurized process cheese spread Temperature Time with fruits, vegetables, or meats. 133.181 cheese. 145 °F1 ...... 30 min. 133.182 Soft ripened cheeses. 161 °F1 ...... 15 s. ° 133.183 Romano cheese. 191 F ...... 1 s. 204 °F ...... 0.05 s. 133.184 Roquefort cheese, sheep’s milk blue- 212 °F ...... 0.01 s. mold, and blue-mold cheese from sheep’s milk. 1 If the dairy ingredient has a fat content of 10 percent or ° 133.185 Samsoe cheese. more, the specified temperature shall be increased by 5 F. 133.186 Sap sago cheese. (e) Ultrapasteurized when used to de- 133.187 Semisoft cheeses. scribe a dairy ingredient means that 133.188 Semisoft part-skim cheeses. such ingredient shall have been ther- 133.189 Skim milk cheese for manufac- mally processed at or above 280 °F for turing. at least 2 seconds. 133.190 Spiced cheeses. 133.191 Part-skim spiced cheeses. [48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 133.193 Spiced, flavored standardized 1983] cheeses. 133.195 Swiss and emmentaler cheese. § 133.5 Methods of analysis. 133.196 Swiss cheese for manufacturing. Moisture, milkfat, and phosphatase AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, levels in cheeses will be determined by 379e. the following methods of analysis from ‘‘Official Methods of Analysis of the Subpart A—General Provisions Association of Official Analytical Chemists,’’ 13th ed., 1980, which is in- § 133.3 Definitions. corporated by reference (copies are (a) Milk means the lacteal secretion, available from the AOAC INTER- practically free from colostrum, ob- NATIONAL, 481 North Frederick Ave., tained by the complete milking of one suite 500, Gaithersburg, MD 20877, or or more healthy cows, which may be available for inspection at the National clarified and may be adjusted by sepa- Archives and Records Administration rating part of the fat therefrom; con- (NARA). For information on the avail- centrated milk, reconstituted milk, ability of this material at NARA, call and dry whole milk. Water, in a suffi- 202–741–6030, or go to: http:// cient quantity to reconstitute con- www.archives.gov/federallregister/ centrated and dry forms, may be added. codeloflfederallregulations/ (b) Nonfat milk means skim milk, ibrllocations.html): concentrated skim milk, reconstituted (a) Moisture content—section 16.233 skim milk, and nonfat dry milk. Water, ‘‘Method I (52)—Official Final Action’’, in a sufficient quantity to reconstitute under the heading ‘‘Moisture’’. concentrated and dry forms, may be (b) Milkfat content—section 16.255 added. ‘‘Fat (60)—Official Final Action’’. (c) Cream means cream, reconstituted (c) Phenol equivalent value—section cream, dry cream, and plastic cream. 16.275 ‘‘Reagents’’, section 16.276 Water, in a sufficient quantity to re- ‘‘Sampling’’, and section 16.277 ‘‘Deter- constitute concentrated and dry forms, mination’’, under the heading ‘‘Resid- may be added. ual Phosphatase (27) Official Final Ac- (d) Pasteurized when used to describe tion’’. a dairy ingredient means that every (d) Milkfat in solids (fat on a dry particle of such ingredient shall have basis)—Subtract the percent of mois- been heated in properly operated equip- ture found from 100; divide the remain- ment to one of the temperatures speci- der into the percent milkfat found. The fied in the table of this paragraph and held continuously at or above that quotient, multiplied by 100, shall be temperature for the specified time (or considered to be the percent of milkfat other time/temperature relationship contained in the solids. which has been demonstrated to be [48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, equivalent thereto in microbial de- 1983, as amended at 54 FR 24893, June 12, 1989; struction): 63 FR 14035, Mar. 24, 1998]

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§ 133.10 Notice to manufacturers, leading, and should not be used in la- packers, and distributors of pas- beling. teurized blended cheese, pasteur- ized process cheese, cheese food, Subpart B—Requirements for Spe- cheese spread, and related foods. cific Standardized Cheese (a) Definitions and standards of iden- and Related Products tity have recently been promulgated under the authority of the Federal § 133.102 Asiago fresh and asiago soft Food, Drug, and Cosmetic Act for a cheese. number of foods made in part from (a) Asiago fresh cheese, asiago soft cheese, including pasteurized process cheese, is the food prepared from milk cheese; pasteurized process cheese with and other ingredients specified in this fruits, vegetables, or meats; pasteur- section, by the procedure set forth in ized blended cheese; pasteurized proc- paragraph (b) of this section, or by an- ess cheese food; pasteurized process other procedure which produces a fin- cheese spread, and related foods. These ished cheese having the same physical standards prescribe the name for each and chemical properties as the cheese such food. The act requires that this produced when the procedure set forth name appear on the label. Many of in paragraph (b) of this section is used. these names consist of several words. It contains not more than 45 percent of In the past it has been the practice of moisture, and its solids contain not some manufacturers to subordinate the less than 50 percent of milkfat, as de- words ‘‘pasteurized,’’ ‘‘blended,’’ termined by the methods prescribed in ‘‘process,’’ ‘‘food,’’ and ‘‘spread’’ to § 133.5 (a), (b), and (d). It is cured for give undue prominence to the word not less than 60 days. ‘‘cheese’’ and to words naming the va- (b) Milk which may be pasteurized or riety of cheese involved. clarified or both, and which may be (b) When placing the names of these warmed, is subjected to the action of foods on labels so as to comply with harmless lactic-acid producing bac- the requirements of section 403 (a), (f), teria, present in such milk or added and (g) of the act, all the words form- thereto. Harmless artificial blue or ing the name specified by a definition green coloring in a quantity which neu- and standard of identity should be tralizes any natural yellow coloring in given equal prominence. This can read- the curd may be added. Sufficient ily be accomplished by printing the , or other safe and suitable milk- specified name of the food in letters of clotting enzyme that produces equiva- the same size, color, and style of type, lent curd formation, or both, with or and with the same background. without purified calcium chloride in a (c) Where the names of optional in- quantity not more than 0.02 percent gredients are required to appear on the (calculated as anhydrous calcium chlo- label, the designations of all such in- ride) of the weight of the milk, is added gredients should be given equal promi- to set the milk to a semisolid mass. nence. The names of the optional ingre- The mass is cut, stirred, and heated to dients should appear prominently and promote and regulate separation of the conspicuously but should not be dis- from the curd. The whey is played with greater prominence than drained off. When the curd is suffi- the name of the food. The word ‘‘con- ciently firm it is removed from the tains’’ may precede the names of the kettle or vat, further drained for a optional ingredients, and when so used short time, packed into hoops, and will not be considered as intervening pressed. The pressed curd is salted in printed matter between name of food brine and cured in a well-ventilated and name of optional ingredients re- room. During curing the surface of the quired to be placed on the label. cheese is occasionally rubbed with a (d) Where a manufacturer elects to vegetable oil. A harmless preparation include a label statement of fat and of enzymes of animal or plant origin moisture content, the declaration capable of aiding in the curing or de- should be on the basis of the food as velopment of flavor of asiago fresh marketed. A fat declaration on a mois- cheese may be added during the proce- ture-free basis is likely to be mis- dure in such quantity that the weight

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of the solids of such preparation is not § 133.104 Asiago old cheese. more than 0.1 percent of the weight of Asiago old cheese conforms to the the milk used. definition and standard of identity and (c)(1) For the purposes of this sec- is subject to the requirements for label tion, the word ‘‘milk’’ means cow’s statement of ingredients prescribed by milk, which may be adjusted by sepa- § 133.102 for asiago fresh cheese, except rating part of the fat therefrom or by that it contains not more than 32 per- adding thereto one or more of the fol- cent moisture, its solids contain not lowing: Cream, skim milk, con- less than 42 percent of milk fat, and it centrated skim milk, nonfat dry milk, is cured for not less than 1 year. water in a quantity sufficient to recon- stitute any concentrated skim milk or [58 FR 2892, Jan. 6, 1993] nonfat dry milk used. (2) Such milk may be bleached by the § 133.106 Blue cheese. use of benzoyl peroxide or a mixture of (a) Description. (1) Blue cheese is the benzoyl peroxide with potassium alum, food prepared by the procedure set calcium sulfate, and magnesium car- forth in paragraph (a)(2), of this sec- bonate; but the weight of the benzoyl tion, or by any other procedure which peroxide is not more than 0.002 percent produces a finished cheese having the of the weight of the milk bleached, and same physical and chemical properties. the weight of the potassium alum, cal- It is characterized by the presence of cium sulfate, and magnesium car- bluish-green mold, Penicillium roque- bonate, singly or combined, is not more fortii, throughout the cheese. The min- than six times the weight of the ben- imum milkfat content is 50 percent by zoyl peroxide used. If milk is bleached weight of the solids and the maximum in this manner, sufficient vitamin A is moisture content is 46 percent by added to the curd to compensate for weight, as determined by the methods the vitamin A or its precursors de- described in § 133.5. The dairy ingredi- stroyed in the bleaching process, and ents used may be pasteurized. Blue artificial coloring is not used. cheese is at least 60 days old. (d) Safe and suitable antimycotic (2) One or more of the dairy ingredi- agent(s), the cumulative levels of ents specified in paragraph (b)(1) of which shall not exceed current good this section may be homogenized, manufacturing practice, may be added bleached, warmed, and is subjected to to the surface of the cheese. the action of a lactic acid-producing (e) Label declaration. Each of the in- bacterial culture. One or more of the gredients used in the food shall be de- clotting enzymes specified in para- clared on the label as required by the graph (b)(2) of this section is added to applicable sections of parts 101 and 130 set the dairy ingredients to a semisolid of this chapter, except that enzymes of mass. The mass is cut into smaller por- animal, plant, or microbial origin may tions and allowed to stand for a time. be declared as ‘‘enzymes’’. The mixed curd and whey is placed in forms permitting further drainage. [42 FR 14366, Mar. 15, 1977, as amended at 48 While the curd is being placed in forms, FR 49013, Oct. 24, 1983; 49 FR 10093, Mar. 19, 1984; 58 FR 2891, Jan. 6, 1993] spores of the mold Penicillium roque- fortii are added. The forms are turned § 133.103 Asiago medium cheese. several times during drainage. When sufficiently drained, the shaped curd is Asiago medium cheese conforms to removed from the forms and salted the definition and standard of identity with dry salt or brine. Perforations are and is subject to the requirements for then made in the shaped curd, and it is label statement of ingredients pre- held at a temperature of approximately scribed by § 133.102 for asiago fresh 50 °F. at 90 to 95 percent relative hu- cheese, except that it contains not midity, until the characteristic mold more than 35 percent moisture, its sol- growth has developed. During storage ids contain not less than 45 percent of the surface of the cheese may be milkfat, and it is cured for not less scraped to remove surface growth of than 6 months. undesirable microorganisms. [58 FR 2892, Jan. 6, 1993] Antimycotics may be applied to the

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surface of the whole cheese. One or (1) Enzymes of animal, plant, or mi- more of the other optional ingredients crobial origin may be declared as ‘‘en- specified in paragraph (b)(3) of this sec- zymes’’; and tion may be added during the proce- (2) The dairy ingredients may be de- dure. clared, in descending order of predomi- (b) Optional ingredients. The following nance, by the use of the terms ‘‘milkfat safe and suitable ingredients may be and nonfat milk’’ or ‘‘nonfat milk and used: milkfat’’, as appropriate. (1) Dairy ingredients. Milk, nonfat [48 FR 2742, Jan. 21, 1983, as amended at 54 milk, or cream, as defined in § 133.3, FR 32052, Aug. 4, 1989; 58 FR 2892, Jan. 6, 1993] used alone or in combination. § 133.108 Brick cheese. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, (a) Description. (1) Brick cheese is the plant, or microbial origin. food prepared from dairy ingredients (3) Other optional ingredients. (i) Blue and other ingredients specified in this or green color in an amount to neu- section by the procedure set forth in tralize the natural yellow color of the paragraph (a)(3) of this section, or by any other procedure which produces a curd. finished cheese having the same phys- (ii) Calcium chloride in an amount ical and chemical properties. The min- not more than 0.02 percent (calculated imum milkfat content is 50 percent by as anhydrous calcium chloride) of the weight of the solids and the maximum weight of the dairy ingredients, used as moisture content is 44 percent by a coagulation aid. weight, as determined by the methods (iii) Enzymes of animal, plant, or mi- described in § 133.5. If the dairy ingredi- crobial origin, used in curing or flavor ents used are not pasteurized, the development. cheese is cured at a temperature of not (iv) Antimycotic agents, applied to less than 35 °F for at least 60 days. the surface of slices or cuts in con- (2) If pasteurized dairy ingredients sumer-sized packages or to the surface are used, the phenol equivalent value of the bulk cheese during curing. of 0.25 gram of brick cheese is not more (v) Benzoyl peroxide or a mixture of than 5 micrograms as determined by benzoyl peroxide with potassium alum, the method described in § 133.5. calcium sulfate, and magnesium car- (3) One or more of the dairy ingredi- bonate used to bleach the dairy ingre- ents specified in paragraph (b)(1) of dients. The weight of the benzoyl per- this section is brought to a tempera- ° oxide is not more than 0.002 percent of ture of about 88 F and subjected to the the weight of the milk being bleached, action of a lactic acid-producing bac- and the weight of the potassium alum, terial culutre. One or more of the clot- calcium sulfate, and magnesium car- ting enzymes specified in paragraph bonate, singly or combined, is not more (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. than six times the weight of the ben- The mass is cut into cubes with sides zoyl peroxide used. If milk is bleached approximately 3⁄8 inch long, and stirred in this manner, vitamin A is added to and heated so that the temperature the curd in such quantity as to com- rises slowly to about 96 °F. The stirring pensate for the vitamin A or its precur- is continued until the curd is suffi- sors destroyed in the bleaching process, ciently firm. Part of the whey is then and artificial coloring is not used. removed, and the mixture diluted with (vi) Vegetable fats or oils, which may water or salt brine to control the acid- be hydrogenated, used as a coating for ity. The curd is transferred to forms, the rind. and drained. During drainage it is (c) Nomenclature. The name of the pressed and turned. After drainage the food is ‘‘blue cheese.’’ curd is salted, and the biological curing (d) Label declaration. Each of the in- agents characteristic of brick cheese gredients used in the food shall be de- are applied to the surface. The cheese clared on the label as required by the is then cured to develop the character- applicable sections of parts 101 and 130 istics of brick cheese. One or more of of this chapter, except that: the other optional ingredients specified

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in paragraph (b)(3) of this section may of two or all of these and other ingredi- be added during the procedure. ents specified in this section, by the (b) Optional ingredients. The following procedure set forth in paragraph (b) of safe and suitable ingredients may be this section, or by another procedure used: which produces a finished cheese hav- (1) Dairy ingredients. Milk, nonfat ing the same physical and chemical milk, or cream, as defined in § 133.3, properties as the cheese produced when used alone or in combination. the procedure set forth in paragraph (b) (2) Clotting enzymes. Rennet and/or of this section is used. It has a stringy other clotting enzymes of animal, texture, and is made in oblong shapes. plant, or microbial origin. It contains not more than 40 percent of (3) Other optional ingredients. (i) moisture, and its solids contain not Coloring. less than 42 percent milkfat as deter- (ii) Calcium chloride in an amount mined by the methods prescribed in not more than 0.02 percent (calculated § 133.5 (a), (b), and (d). It is cured for as anhydrous calcium chloride) of the weight of the dairy ingredients, used as not less than 90 days at a temperature ° a coagulation aid. of not less than 35 F. (iii) Enzymes of animal, plant, or mi- (b) Milk, which may be pasteurized or crobial origin, used in curing or flavor clarified or both, and which may be development. warmed, is subjected to the action of (iv) Antimycotic agents, the cumu- harmless lactic-acid-producing bac- lative level of which shall not exceed teria, present in such milk or added current good manufacturing practice, thereto. Harmless artificial blue or may be added to the surface of the green coloring in a quantity which neu- cheese. tralizes any natural yellow coloring in (c) Nomenclature. The name of the the curd may be added. Sufficient food is ‘‘brick cheese’’. rennet, rennet paste, extract of rennet (d) Label declaration. Each of the in- paste, or other safe and suitable milk- gredients used in the food shall be de- clotting enzyme that produces equiva- clared on the label as required by the lent curd formation, singly or in any applicable sections of parts 101 and 130 combination (with or without purified of this chapter, except that: calcium chloride in a quantity not (1) Enzymes of animal, plant, or mi- more than 0.02 percent, calculated as crobial origin may be declared as ‘‘en- anhydrous calcium chloride, of the zymes’’; and weight of the milk) is added to set the (2) The dairy ingredients may be de- milk to a semisolid mass. The mass is clared, in descending order of predomi- cut, stirred, and heated so as to pro- nance, by the use of the terms ‘‘milkfat mote and regulate the separation of and nonfat milk’’ or ‘‘nonfat milk and whey from curd. The whey is drained milkfat’’, as appropriate. off, and the curd is removed to another [54 FR 32052, Aug. 4, 1989; 54 FR 35756, Aug. 29, vat containing hot whey, in which it is 1989, as amended at 58 FR 2892, Jan. 6, 1993; soaked for several hours. This whey is 58 FR 17105, Apr. 1, 1993] withdrawn, the curd is allowed to mat, and is cut into blocks. These are § 133.109 Brick cheese for manufac- turing. washed in hot whey until the desired elasticity is obtained. The curd is re- Brick cheese for manufacturing con- moved from the vat, drained, pressed forms to the definition and standard of into oblong forms, dried, and salted in identity for brick cheese prescribed by brine, and cured. It may be paraffined. § 133.108, except that the dairy ingredi- A harmless preparation of enzymes of ents are not pasteurized and curing is animal or plant origin capable of aid- not required. ing in the curing or development of fla- [54 FR 32053, Aug. 4, 1989] vor of caciocavallo siciliano cheese may be added during the procedure, in § 133.111 Caciocavallo siciliano cheese. such quantity that the weight of the (a) Caciocavallo siciliano cheese is solids of such preparation is not more the food prepared from cow’s milk or than 0.1 percent of the weight of the sheep’s milk or goat’s milk or mixtures milk used.

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(c)(1) For the purposes of this sec- animal, plant, or microbial origin may tion, the word ‘‘milk’’ means cow’s be declared as ‘‘enzymes’’. milk or goat’s milk or sheep’s milk or [42 FR 14366, Mar. 15, 1977, as amended at 42 mixtures of two or all of these. Such FR 39102, Aug. 2, 1977; 48 FR 49013, Oct. 24, milk may be adjusted by separating 1983; 49 FR 10093, Mar. 19, 1984; 58 FR 2892, part of the fat therefrom or (in the case Jan. 6, 1993] of cow’s milk) by adding one or more of the following: Cream, skim milk, con- § 133.113 Cheddar cheese. centrated skim milk, nonfat dry milk; (a) Description. (1) Cheddar cheese is (in the case of goat’s milk) the cor- the food prepared by the procedure set responding products from goat’s milk; forth in paragraph (a)(3) of this section, (in the case of sheep’s milk) the cor- or by any other procedure which pro- responding products from sheep’s milk; duces a finished cheese having the water in a quantity sufficient to recon- same physical and chemical properties. stitute any such concentrated or dried The minimum milkfat content is 50 products used. percent by weight of the solids, and the (2) Such milk may be bleached by the maximum moisture content is 39 per- use of benzoyl peroxide or a mixture of cent by weight, as determined by the benzoyl peroxide with potassium alum, methods described in § 133.5. If the calcium sulfate, and magnesium car- dairy ingredients used are not pasteur- bonate; but the weight of the benzoyl ized, the cheese is cured at a tempera- peroxide is not more than 0.002 percent ture of not less than 35 °F for at least of the weight of the milk bleached, and 60 days. the weight of the potassium alum, cal- (2) If pasteurized dairy ingredients cium sulfate, and magnesium car- are used, the phenol equivalent value bonate, singly or combined, is not more of 0.25 gram of cheddar cheese is not than six times the weight of the ben- more than 3 micrograms as determined zoyl peroxide used. If milk is bleached by the method described in § 133.5. in this manner, sufficient vitamin A is (3) One or more of the dairy ingredi- added to the curd to compensate for ents specified in paragraph (b)(1) of the vitamin A or its precursors de- this section may be warmed, treated with hydrogen peroxide/, and is stroyed in the bleaching process, and subjected to the action of a lactic acid- artificial coloring is not used. producing bacterial culture. One or (d) Safe and suitable antimycotic more of the clotting enzymes specified agent(s), the cumulative levels of in paragraph (b)(2) of this section is which shall not exceed current good added to set the dairy ingredients to a manufacturing practice, may be added semisolid mass. The mass is so cut, to the cheese during the kneading and stirred, and heated with continued stir- stretching process and/or applied to the ring, as to promote and regulate the surface of the cheese. separation of whey and curd. The whey (e) When caciocavallo siciliano is drained off, and the curd is matted cheese is made solely from cow’s milk, into a cohesive mass. The mass is cut the name of such cheese is into slabs, which are so piled and han- ‘‘Caciocavallo siciliano cheese’’. When dled as to promote the drainage of made from sheep’s milk or goat’s milk whey and the development of acidity. or mixtures of these, or one or both of The slabs are then cut into pieces, these with cow’s milk, the name is fol- which may be rinsed by sprinkling or lowed by the words ‘‘made from pouring water over them, with free and lll’’, the blank being filled in with continuous drainage; but the duration the name or names of the milks used, of such rinsing is so limited that only in order of predominance by weight. the whey on the surface of such pieces is removed. The curd is salted, stirred, (f) Label declaration. Each of the in- further drained, and pressed into gredients used in the food shall be de- forms. One or more of the other op- clared on the label as required by the tional ingredients specified in para- applicable sections of parts 101 and 130 graph (b)(3) of this section may be of this chapter, except that enzymes of added during the procedure.

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(b) Optional ingredients. The following § 133.116 Low sodium cheddar cheese. safe and suitable ingredients may be used: Low sodium cheddar cheese is the (1) Dairy ingredients. Milk, nonfat food prepared from the same ingredi- milk, or cream, as defined in § 133.3, ents and in the same manner pre- used alone or in combination. scribed in § 133.113 for cheddar cheese (2) Clotting enzymes. Rennet and/or and complies with all the provisions of other clotting enzymes of animal, § 133.113, including the requirements for plant, or microbial origin. label statement of ingredients, except (3) Other optional ingredients. (i) that: Coloring. (a) It contains not more than 96 mil- (ii) Calcium chloride in an amount ligrams of sodium per pound of finished not more than 0.02 percent (calculated food. as anhydrous calcium chloride) of the (b) The name of the food is ‘‘low so- weight of the dairy ingredients, used as dium cheddar cheese’’. The letters in a coagulation aid. the words ‘‘low sodium’’ shall be of the (iii) Enzymes of animal, plant, or mi- same size and style of type as the let- crobial orgin, used in curing or flavor ters in the words ‘‘cheddar cheese’’, development. wherever such words appear on the (iv) Antimycotic agents, applied to label. the surface of slices or cuts in con- (c) If a salt substitute is used, the sumer-sized packages. label shall bear the statement ‘‘lll (v) Hydrogen peroxide, followed by a added as a salt substitute’’, the blank sufficient quantity of catalase prepara- being filled in with the common name tion to eliminate the hydrogen per- or names of the ingredient or ingredi- oxide. The weight of the hydrogen per- ents used as a salt substitute. oxide shall not exceed 0.05 percent of (d) Low sodium cheddar cheese is the weight of the milk and the weight subject to § 105.69 of this chapter. of the catalase shall not exceed 20 parts 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 (2) The dairy ingredients may be de- section is used. It contains not more clared, in descending order or predomi- than 40 percent of moisture, and its nance, by the use of the terms ‘‘milkfat solids contain not less than 50 percent and nonfat milk’’ or ‘‘nonfat milk and of milkfat, as determined by the meth- milkfat’’, as appropriate. ods prescribed in § 133.5 (a), (b), and (d). [48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, If the milk used is not pasteurized, the 1983, as amended at 58 FR 2892, Jan. 6, 1993] cheese so made is cured at a tempera- ture of not less than 35 °F for not less § 133.114 Cheddar cheese for manufac- than 60 days. turing. (b) Milk, which may be pasteurized or Cheddar cheese for manufacturing clarified or both, and which may be conforms to the definition and stand- warmed, is subjected to the action of ard of identity prescribed for cheddar harmless lactic-acid-producing bac- cheese by § 133.113, except that the milk teria, present in such milk or added is not pasteurized, curing is not re- thereto. Harmless artificial coloring quired, and the provisions of paragraph may be added. Sufficient rennet, or (b)(3)(iv) of that section do not apply. other safe and suitable milk-clotting [48 FR 2743, Jan. 21, 1983] enzyme that produces equivalent curd

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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 milk if 0.25 gram shows a phenol equiv- parts 101 and 130 of this chapter, except alent of more than 3 micrograms when that enzymes of animal, plant, or mi- tested by the method prescribed in crobial origin may be declared as ‘‘en- § 133.5(c). zymes’’. (3) During the cheesemaking process the milk may be treated with hydrogen [42 FR 14366, Mar. 15, 1977, as amended at 49 peroxide/catalase as provided in FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, § 133.113(a)(3). 1993] (d)(1) Colby cheese in the form of slices or cuts may have added to it a § 133.119 Colby cheese for manufac- clear aqueous solution prepared by con- turing. densing or precipitating wood smoke in Colby cheese for manufacturing con- water. forms to the definition and standard of (2) Colby cheese in the form of slices identity prescribed for colby cheese by or cuts in consumer-sized packages § 133.118, except that the milk is not may contain an optional mold-inhib- pasteurized, curing is not required, and iting ingredient consisting of sorbic the provisions of paragraph (d) of that acid, potassium sorbate, sodium sor- section do not apply.

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§ 133.121 Low sodium colby cheese. imum moisture content prescribed by the definition and standard of identity, Low sodium colby cheese is the food if any there be, for the variety of prepared from the same ingredients cheese used. If there is no applicable and in the same manner prescribed in definition and standard of identity, or § 133.118 for colby cheese and complies if such standard contains no provision with all the provisions of § 133.118, in- as to maximum moisture content, no cluding the requirements for label water is used in the preparation of the statement of ingredients, except that: cold-pack cheese. (a) Salt is not used. Any safe and (ii) The fat content of the solids of a suitable ingredient or combination of cold-pack cheese made from a single ingredients that contains no sodium variety of cheese is not less than the and that is recognized as a salt sub- minimum prescribed by the definition stitute may be used. and standard of identity, if any there (b) Sodium sorbate is not used. be, for the variety of cheese used, but (c) It contains not more than 96 mil- in no case is less than 47 percent, ex- ligrams of sodium per pound of finished cept that the fat content of the solids food. of cold-pack swiss cheese is not less (d) The name of the food is ‘‘low so- than 43 percent, and the fat content of dium colby cheese’’. The letters in the the solids of cold-pack gruyere cheese words ‘‘low sodium’’ shall be of the is not less than 45 percent. same size and style of type as the let- (4)(i) The moisture content of a cold- ters in the words ‘‘colby cheese’’, wher- pack cheese made from two or more va- ever such words appear on the label. rieties of cheese is not more than the (e) If a salt substitute as provided for arithmetical average of the maximum in paragraph (a) of this section is used, moisture contents prescribed by the the label shall bear the statement definitions and standards of identity, if ‘‘lll added as a salt substitute’’, the any there be, for the varieties of cheese blank being filled in with the common used, but in no case is the moisture name or names of the ingredient or in- content more than 42 percent, except gredients used as a salt substitute. that the moisture content of a cold- (f) Low sodium colby cheese is sub- pack cheese made from two or more of ject to § 105.69 of this chapter. the varieties cheddar cheese, washed [42 FR 14366, Mar. 15, 1977, as amended at 58 curd cheese, colby cheese, and granular FR 2892, Jan. 6, 1993] cheese is not more than 39 percent. (ii) The fat content of the solids of a § 133.123 Cold-pack and club cheese. cold-pack cheese made from two or (a)(1) Cold-pack cheese, club cheese, more varieties of cheese is not less is the food prepared by comminuting, than the arithmetical average of the without the aid of heat, one or more minimum percent of fat prescribed by cheeses of the same or two or more va- the definitions and standards of iden- rieties, except cream cheese, neuf- tity, if any there be, for the varieties of chatel cheese, cottage cheese, lowfat cheese used, but in no case is less than cottage cheese, cottage cheese dry 47 percent, except that the fat content curd, hard grating cheese, semisoft of the solids of a cold-pack cheese part-skim cheese, part-skim spiced made from swiss cheese and gruyere cheese and skim milk cheese for manu- cheese is not less than 45 percent. facturing, into a homogeneous plastic (5) Moisture and fat are determined mass. One or more of the optional in- by the methods prescribed in § 133.5(a), gredients designated in paragraph (c) of (b), and (d). this section may be used. (6) The weight of each variety of (2) All cheeses used in a cold-pack cheese in a cold-pack cheese made from cheese are made from pasteurized milk two varieties of cheese is not less than or are held for not less than 60 days at 25 percent of the total weight of both, a temperature of not less than 35 °F be- except that the weight of blue cheese, fore being comminuted. nuworld cheese, roquefort cheese, or (3)(i) The moisture content of a cold- gorgonzola cheese is not less than 10 pack cheese made from a single variety percent of the total weight of both, and of cheese is not more than the max- the weight of limburger cheese is not

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less than 5 percent of the total weight identity is prescribed by this section is of both. The weight of each variety of ‘‘Cold-pack lll cheese’’, ‘‘lll cold- cheese in a cold-pack cheese made from pack cheese’’ or ‘‘lll club cheese’’, three or more varieties of cheese is not the blanks being filled in with the less than 15 percent of the total weight name or names of the varieties of of all, except that the weight of blue cheese used, in order of predominance cheese, nuworld cheese, roquefort by weight. cheese, or gorgonzola cheese is not less (2) If the cold-pack cheese is made of than 5 percent of the total weight of cheddar cheese, washed curd cheese, all, and the weight of limburger cheese colby cheese, or granular cheese or any is not less than 3 percent of the total mixture of two or more of these, it may weight of all. These limits do not apply be designated ‘‘Cold-pack American to the quantity of cheddar cheese, cheese’’; or when cheddar cheese, washed curd cheese, colby cheese, and washed curd cheese, colby cheese, granular cheese in mixtures which are granular cheese, or any mixture of two designated as ‘‘American cheese’’ as or more of these is combined with prescribed in paragraph (d)(2) of this other varieties of cheese in the cheese section. Such mixtures are considered ingredient any of such cheeses or such as one variety of cheese for the purpose mixture may be designated as ‘‘Amer- of this paragraph (a)(6). ican cheese’’. (b) Cold-pack cheese may be smoked, (3) The full name of the food shall ap- or the cheese or cheeses from which it pear on the principal display panel of is made may be smoked, before the label in type of uniform size, style, comminuting and mixing, or it may and color. Wherever any word or state- contain substances prepared by con- ment emphasizing the name of any in- densing or precipitating wood smoke. gredient appears on the label (other (c) The optional ingredients referred than in an ingredient statement as to in paragraph (a) of this section are: specified in paragraph (f) of this sec- (1) An acidifying agent consisting of tion) so conspicuously as to be easily one or any mixture of two or more of seen under customary conditions of the following: A vinegar, lactic acid, purchase, the full name of the food citric acid, acetic acid, and phosphoric shall immediately and conspicuously acid, in such quantity that the pH of precede or follow such word or state- the finished cold-pack cheese is not ment in type of at least the same size below 4.5. For the purposes of this sec- as the type used in such word or state- tion vinegar is considered to be acetic ment. acid. (e) The name of the food shall include (2) Water. a declaration of any flavoring, includ- (3) Salt. ing smoke and substances prepared by (4) Harmless artificial coloring. condensing or precipitating wood (5) Spices or flavorings, other than smoke, that characterizes the product any which singly or in combination as specified in § 101.22 of this chapter with other ingredients simulate the and a declaration of any spice that flavor of a cheese of any age or variety. characterizes the product. (6) Cold-pack cheese in consumer- (f) Each of the ingredients used in the sized packages may contain an op- food shall be declared on the label as tional mold-inhibiting ingredient con- required by the applicable sections of sisting of sorbic acid, potassium sor- parts 101 and 130 of this chapter, except bate, sodium sorbate, or any combina- that cheddar cheese, washed curd tion of two or more of these, in an cheese, colby cheese, granular cheese, amount not to exceed 0.3 percent by or any mixture of two or more of these, weight, calculated as sorbic acid or may be designated as ‘‘American consisting of not more than 0.3 percent cheese’’. by weight of sodium propionate, cal- (1) Artificial coloring need not be de- cium propionate, or a combination of clared. sodium propionate and calcium propio- (2) If the cheese ingredient contains nate. cheddar cheese, washed curd cheese, (d)(1) The name of a cold-pack cheese colby cheese, granular cheese, or any for which a definition and standard of mixture of two or more of these, such

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cheese or such mixture may be des- cheese, washed curd cheese, colby ignated as ‘‘American cheese’’. cheese, and granular cheese in mix- tures which are designated as ‘‘Amer- [42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, ican cheese’’ as prescribed in paragraph 1993] (h)(5) of this section. Such mixtures are considered as one variety of cheese for § 133.124 Cold-pack cheese food. the purposes of this paragraph (a)(6). (a)(1) Cold-pack cheese food is the (b) Cold-pack cheese food may be food prepared by comminuting and smoked, or the cheese or cheeses from mixing, without the aid of heat, one or which it is made may be smoked, be- more of the optional cheese ingredients fore comminuting and mixing, or it prescribed in paragraph (c) of this sec- may contain substances prepared by tion with one or more of the optional condensing or precipitating wood dairy ingredients prescribed in para- smoke. graph (d) of this section, into a homo- (c) The optional cheese ingredients geneous plastic mass. One or more of referred to in paragraph (a) of this sec- the optional ingredients specified in tion are: One or more cheeses of the paragraph (e) of this section may be same or two or more varieties, except used. that cream cheese, neufchatel cheese, (2) All cheeses used in a cold-pack cottage cheese, creamed cottage cheese food are made from pasteurized cheese, cook cheese, and skim-milk milk, or are held for not less than 60 cheese for manufacturing are not used, days at a temperature of not less than and except that semisoft part-skim 35 °F before being comminuted. cheese, part-skim spiced cheese, and (3) The moisture content of a cold- hard grating cheese may not be used, pack cheese food is not more than 44 alone or in combination with each percent, and the fat content is not less other, as the cheese ingredient. than 23 percent. (d) The optional dairy ingredients re- (4) Moisture and fat are determined ferred to in paragraph (a) of this sec- by the methods prescribed in § 133.5 (a), tion are: Cream, milk, skim milk, but- (b), and (d), except that in determining termilk, cheese whey, any of the fore- moisture the loss in weight which oc- going from which part of the water has curs in drying for 5 hours, under the been removed, anhydrous milkfat, de- conditions prescribed in such method, hydrated cream, skim milk cheese for is taken as the weight of moisture. manufacturing, and albumin from (5) The weight of the cheese ingre- cheese whey. All optional dairy ingre- dient prescribed by paragraph (a)(1) of dients used in cold-pack cheese food this section constitutes not less than 51 are pasteurized or made from products percent of the weight of the finished that have been pasteurized. cold-pack cheese food. (e) The other optional ingredients re- (6) The weight of each variety of ferred to in paragraph (a) of this sec- cheese in the cold-pack cheese food tion are: made with two varieties of cheese is (1) An acidifying agent consisting of not less than 25 percent of the total one or any mixture of two or more of weight of both, except that the weight the following: A vinegar, lactic acid, of blue cheese, nuworld cheese, roque- citric acid, acetic acid, and phosphoric fort cheese, gorgonzola cheese, or lim- acid, in such quantity that the pH of burger cheese is not less than 10 per- the finished cold-pack cheese food is cent of the total weight of both. The not below 4.5. weight of each variety of cheese in the (2) Water. cold-pack cheese food made with three (3) Salt. or more varieties of cheese is not less (4) Harmless artificial coloring. than 15 percent of the total weight of (5) Spices or flavorings, other than all, except that the weight of blue any which singly or in combination cheese, nuworld cheese, roquefort with other ingredients simulate the cheese, gorgonzola cheese, or limburger flavor of cheese of any age or variety. cheese is not less than 5 percent of the (6) A sweetening agent consisting of total weight of all. These limits do not one or any mixture of two or more of apply to the quantity of cheddar the following: Sugar, dextrose, corn

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sugar, corn sirup, corn sirup solids, of parts 101 and 130 of this chapter, ex- glucose sirup, glucose sirup solids, cept that cheddar cheese, washed curd maltose, malt sirup, and hydrolyzed cheese, colby cheese, granular cheese, lactose, in a quantity necessary for or any mixture of two or more of these, seasoning. may be designated as ‘‘American (7) Cold-pack cheese food in con- cheese’’. sumer-sized packages may contain an [42 FR 14366, Mar. 15, 1977, as amended at 49 optional mold-inhibiting ingredient FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, consisting of sorbic acid, potassium 1993] sorbate, sodium sorbate, or any com- bination of two or more of these, in an § 133.125 Cold-pack cheese food with amount not to exceed 0.3 percent by fruits, vegetables, or meats. weight, calculated as sorbic acid or (a) Cold-pack cheese food with fruits, consisting of not more than 0.3 percent vegetables, or meats or mixtures of by weight of sodium propionate, cal- these is the food which conforms to the cium propionate, or a combination of definition and standard of identity, and sodium propionate and calcium propio- is subject to the requirements for label nate. declaration of ingredients, prescribed (8) In the preparation of cold-pack for cold pack cheese food by § 133.124, cheese food, guar gum or xanthan gum, except that: or both, may be used, but the total (1) Its milk fat content is not less quantity of such ingredient or com- than 22 percent. bination is not to exceed 0.3 percent of (2) It contains one or any mixture of the weight of the finished food. When two or more of the following: Any prop- one or both such optional ingredients erly prepared fresh, cooked, canned, or is used, dioctyl sodium sulfosuccinate dried vegetable; any properly prepared complying with the requirements of cooked or canned meat. § 172.810 of this chapter may be used in (3) When the added fruits, vegetables, a quantity not in excess of 0.5 percent or meats contain fat, the method pre- by weight of such ingredient or ingredi- scribed for the determination of fat by ents. § 133.5(b) and (d) is not applicable. (f) The name of the food is ‘‘cold- (b) The name of a cold-pack cheese pack cheese food’’. The full name of the food with fruits, vegetables or meats is food shall appear on the principal dis- ‘‘Cold-pack cheese food with ’’, play panel of the label in type of uni- lll the blank being filled in with the com- form size, style, and color. Wherever mon or usual name or names of the any word or statement emphasizing the fruits, vegetables, or meats used, in name of (other than in an ingredient order of predominance by weight. statement any ingredient appears on the label as specified in paragraph (h) [42 FR 14366, Mar. 15, 1977, as amended at 49 of this section) so conspicuously as to FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, be easily seen under customary condi- 1993] tions of purchase, the full name of the food shall immediately and conspicu- § 133.127 Cook cheese, koch kaese. ously precede or follow such word or (a) Description. (1) Cook cheese, koch statement in type of at least the same kaese, is the food prepared by the pro- size as the type used in such word or cedure set forth in paragraph (a)(3) of statement. this section or by any other procedure (g) The name of the food shall include which produces a finished cheese hav- a declaration of any flavoring, includ- ing the same physical and chemical ing smoke and substances prepared by properties. The maximum moisture condensing or precipitating wood content is 80 percent by weight, as de- smoke, that characterizes the product termined by the method described in as specified in § 101.22 of this chapter § 133.5. The dairy ingredients used may and a declaration of any spice that be pasteurized. characterizes the product. (2) The phenol equivalent value of (h) Each of the ingredients used in 0.25 gram of cook cheese is not more the food shall be declared on the label than 3 micrograms as determined by as required by the applicable sections the method described in § 133.5.

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(3) One or more of the dairy ingredi- this section. The milkfat content is not ents specified in paragraph (b)(1) of less than 4 percent by weight of the fin- this section may be warmed and is sub- ished food, within limits of good manu- jected to the action of a lactic acid- facturing practice. The finished food producing bacterial culture. One or contains not more than 80 percent of more of the clotting enzymes specified moisture, as determined by the method in paragraph (b)(2) of this section is prescribed in § 133.129(a). added to set the dairy ingredients to a (b) The creaming mixture is prepared semisolid mass. The mass is cut, from safe and suitable ingredients in- stirred, and heated with continued stir- cluding, but not limited to, milk or ring, so as to separate the curd and substances derived from milk. Any in- whey. The whey is drained from the gredients used that are not derived curd and the curd is cured for 2 or 3 from milk shall serve a useful function days. It is then heated to a tempera- other than building the total solids ture of not less than 180 °F until the content of the finished food, and shall hot curd will drop from a ladle with a be used in a quantity not greater than consistency like that of honey. The hot is reasonably required to accomplish cheese is filled into packages and their intended effect. The creaming cooled. One or more of the other op- mixture shall be pasteurized; however, tional ingredients specified in para- heat labile ingredients, such as bac- graph (b)(3) of this section may be terial starters, may be added following added during the procedure. . (b) Optional ingredients. The following (c) The name of the food consists of safe and suitable ingredients may be the following two phrases which shall used: appear together: (1) Dairy ingredients. Nonfat milk as defined in § 133.3. (1) The words ‘‘cottage cheese’’ which (2) Clotting enzymes. Rennet and/or shall appear in type of the same size other clotting enzymes of animal, and style. plant, or microbial origin. (2) The statement ‘‘not less than l (3) Other optional ingredients. (i) Cal- percent milkfat’’ or ‘‘l percent cium chloride in an amount not more milkfat minimum’’, the blank being than 0.02 percent (calculated as anhy- filled in with the whole number that is drous calcium chloride) of the weight closest to, but does not exceed, the ac- of the dairy ingredients, used as a co- tual fat content of the product. This agulation aid. statement of fat content shall appear (ii) Culture of white mold. in letters not less than one-half of the (iii) Pasteurized cream. height of the letters in the phrase spec- (iv) Caraway seed. ified in paragraph (c)(1) of this section, (v) Salt. but in no case less than one-eighth of (c) Nomenclature. The name of the an inch in height. food is ‘‘cook cheese’’ or, alternatively, (d) When the optional process de- ‘‘koch kaese’’. scribed in § 133.129(b)(1) (ii) or (iii) is (d) Label declaration. Each of the in- used to make the cottage cheese dry gredients used in the food shall be de- curd used in cottage cheese, the label clared on the label as required by the shall bear the statement ‘‘Directly set’’ applicable sections of parts 101 and 130, or ‘‘Curd set by direct acidification’’. except that enzymes of animal, plant, Wherever the name of the food appears or microbial origin may be declared as on the label so conspicuously as to be ‘‘enzymes’’. seen under customary conditions of [54 FR 32053, Aug. 4, 1989, as amended at 55 purchase, the statement specified in FR 51409, Dec. 14, 1990; 58 FR 2892, Jan. 6, this paragraph, showing the optional 1993] process used, shall immediately and conspicuously precede or follow such § 133.128 Cottage cheese. name without intervening written, (a) Cottage cheese is the soft uncured printed, or graphic matter. cheese prepared by mixing cottage (e) Each of the ingredients used in cheese dry curd with a creaming mix- the food shall be declared on the label ture as provided in paragraph (b) of as required by the applicable sections

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of parts 101 and 130 of this chapter, ex- held until it becomes coagulated. The cept that milk-clotting enzymes may coagulated mass may be cut; it may be be declared by the word ‘‘enzymes’’. warmed; it may be stirred; it is then [42 FR 14366, Mar. 15, 1977, as amended at 58 drained. The curd is then washed with FR 2892, Jan. 6, 1993] water, and further drained. It may be pressed, chilled, worked, and seasoned § 133.129 Dry curd cottage cheese. with salt. (a) Cottage cheese dry curd is the (2) The dairy ingredients referred to soft uncured cheese prepared by the in paragraph (b)(1) of this section are procedure set forth in paragraph (b) of sweet skim milk, concentrated skim this section. The finished food contains milk, and nonfat dry milk. If con- less than 0.5 percent milkfat. It con- centrated skim milk or nonfat dry tains not more than 80 percent of mois- milk is used, water may be added in a ture, as determined by the method pre- quantity not in excess of that removed scribed in § 133.5(a). when the skim milk was concentrated (b)(1) One or more of the dairy ingre- or dried. dients specified in paragraph (b)(2) of this section is pasteurized; calcium (3) For the purposes of this section chloride may be added in a quantity of the term ‘‘skim milk’’ means the milk not more than 0.02 percent (calculated of cows from which the milk fat has as anhydrous calcium chloride) of the been separated, and ‘‘concentrated weight of the mix; thereafter one of the skim milk’’ means skim milk from following methods is employed: which a portion of the water has been (i) Harmless lactic-acid-producing removed by evaporation. bacteria, with or without rennet and/or (c) The name of the food consists of other safe and suitable milk-clotting the following two phrases which shall enzyme that produces equivalent curd appear together: formation, are added and it is held (1) The words ‘‘cottage cheese dry until it becomes coagulated. The co- curd’’ or alternatively ‘‘dry curd cot- agulated mass may be cut; it may be tage cheese’’ which shall all appear in warmed; it may be stirred; it is then type of the same size and style. drained. The curd may be washed with (2) The words ‘‘less than 1⁄2% water and further drained; it may be pressed, chilled, worked, seasoned with milkfat’’ which shall all appear in let- salt; or ters not less than one-half of the (ii) Food grade phosphoric acid, lac- height of the letters in the phrase spec- tic acid, citric acid, or hydrochloric ified in paragraph (c)(1) of this section, acid, with or without rennet and/or but in no case less than one-eighth of other safe and suitable milk-clotting an inch in height. enzyme that produces equivalent curd (d) When either of the optional proc- formation, is added in such amount as esses described in paragraph (b)(1) (ii) to reach a pH of between 4.5 and 4.7; co- or (iii) of this section is used to make agulation to a firm curd is achieved cottage cheese dry curd, the label shall while heating to a maximum of 120 °F bear the statement ‘‘Directly set’’ or without agitation during a continuous ‘‘Curd set by direct acidification’’. process. The coagulated mass may be Wherever the name of the food appears cut; it may be warmed; it may be on the label so conspicuously as to be stirred; it is then drained. The curd is seen under customary conditions of washed with water, stirred, and further purchase, the statement specified in drained. It may be pressed, chilled, this paragraph, showing the optional worked, seasoned with salt. process used, shall immediately and (iii) Food grade acids as provided in conspicuously precede or follow such paragraph (b)(1)(ii) of this section, D- name without intervening written, Glucono-delta-lactone with or without printed, or graphic matter. rennet, and/or other safe and suitable milk clotting enzyme that produces (e) Each of the ingredients used in equivalent curd formation, are added in the food shall be declared on the label such amounts as to reach a final pH as required by the applicable sections value in the range of 4.5–4.8, and it is

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of parts 101 and 130 of this chapter, ex- (iii) Stabilizers, in a total amount cept that milk-clotting enzymes may not to exceed 0.5 percent of the weight be declared by the word ‘‘enzymes’’. of the finished food, with or without the addition of dioctyl sodium sulfo- [42 FR 14366, Mar. 15, 1977, as amended at 47 FR 11826, Mar. 19, 1982; 49 FR 10093, Mar. 19, succinate in a maximum amount of 0.5 1984; 58 FR 2892, Jan. 6, 1993] percent of the weight of the sta- bilizer(s) used. § 133.133 Cream cheese. (c) Nomenclature. The name of the (a) Description. (1) Cream cheese is food is ‘‘cream cheese’’. the soft, uncured cheese prepared by (d) Label declaration. Each of the in- the procedure set forth in paragraph gredients used in the food shall be de- (a)(2) of this section, or by any other clared on the label as required by the procedure which produces a finished applicable sections of parts 101 and 130 cheese having the same physical and of this chapter, except that: chemical properties. The minimum (1) Enzymes of animal, plant, or mi- milkfat content is 33 percent by weight crobial original may be declared as of the finished food, and the maximum ‘‘enzymes’’; and moisture content is 55 percent by (2) The dairy ingredients may be de- weight, as determined by the methods clared, in descending order of predomi- described in § 133.5. The dairy ingredi- nance, by the use of the terms ‘‘milkfat ents used are pasteurized. and nonfat milk’’ or ‘‘nonfat milk and (2) One or more of the dairy ingredi- milkfat’’, as appropriate. ents specified in paragraph (b)(1) of [54 FR 32053, Aug. 4, 1989, as amended at 58 this section may be homogenized and is FR 2892, Jan. 6, 1993] subjected to the action of lactic acid- producing bacterial culture. One or § 133.134 Cream cheese with other more of the clotting enzymes specified foods. in paragraph (b)(2) of this section is (a) Description. Cream cheese with added to coagulate the dairy ingredi- other foods is the class of foods pre- ents. The coagulated mass may be pared by mixing, with or without the warmed and stirred and it is drained. aid of heat, cream cheese with one or a The moisture content may be adjusted mixture of two or more types of foods with one or more of the optional ingre- (except other cheeses) listed in para- dients specified in paragraph (b)(3)(ii) graph (b)(1) of this section, in an of this section. The curd may be amount sufficient to differentiate the pressed, chilled, and worked and it may mixture from cream cheese. One or be heated until it becomes fluid. It may more of the other optional ingredients then be homogenized or otherwise in paragraph (b)(2) of this section may mixed. One or more of the optional be used. The maximum moisture con- dairy ingredients specified in para- tent of the mixture is 60 percent by graph (b)(1) and the other optional in- weight. The minimum milkfat is 33 gredients specified in paragraph (b)(3) percent by weight of the cream cheese of this section may be added during the and in no case less than 27 percent of procedure. the finished food. The moisture and fat (b) Optional ingredients. The following contents will be determined by the safe and suitable ingredients may be methods described in § 133.5, except used: that the method for determination of (1) Dairy ingredients. Milk, nonfat fat content is not applicable when the milk, or cream, as defined in § 133.3, added food contains fat. used alone or in combination. (b) Optional ingredients. The following (2) Clotting enzymes. Rennet and/or safe and suitable optional ingredients other clotting enzymes of animal, may be used: plant, or microbial origin. (1) Foods. Properly prepared fresh, (3) Other optional ingredients. (i) Salt. cooked, canned, or dried fruits or vege- (ii) Cheese whey, concentrated cheese tables; cooked or canned meats, rel- whey, dried cheese whey, or reconsti- ishes, pickles, or other suitable foods. tuted cheese whey prepared by addition (2) Other optional ingredients. (i) Sta- of water to concentrated cheese whey bilizers, in a total amount not to ex- or dried cheese whey. ceed 0.8 percent, with or without the

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addition of dioctyl sodium sulfo- semisolid mass. The mass is so cut, succinate in a maximum amount of 0.5 stirred, and heated with continued stir- percent of the weight of the sta- ring, as to promote and regulate the bilizer(s) used. separation of whey and curd. The whey (ii) Coloring. is drained off, and the curd is matted (c) Nomenclature. The name of the into a cohesive mass. The mass is cut food is ‘‘cream cheese with lll’’ or, into slabs, which are so piled and han- alternatively, ‘‘cream cheese and dled as to promote the drainage of lll’’, the blank being filled in with whey and the development of acidity. the name of the foods used in order of The slabs are then cut into pieces, predominance by weight. cooled in water, and soaked therein (d) Label declaration. Each of the in- until the whey is partly extracted and gredients used in the food shall be de- water is absorbed. The curd is drained, clared on the label as required by the salted, stirred, and pressed into forms. applicable sections of parts 101 and 130 One or more of the other optional in- of this chapter, except that: gredients specified in paragraph (b)(3) (1) Enzymes of animal, plant, or mi- of this section may be added during the crobial origin may be declared as ‘‘en- procedure. zymes’’; and (b) Optional ingredients. The following (2) The dairy ingredients may be de- safe and suitable ingredients may be clared, in descending order of predomi- used: nance, by the use of the terms ‘‘milkfat (1) Dairy ingredients. Milk, nonfat and nonfat milk’’ or ‘‘nonfat milk and milk, or cream, as defined in § 133.3, milkfat’’, as appropriate. used alone or in combination. [54 FR 32053, Aug. 4, 1989, as amended at 58 (2) Clotting enzymes. Rennet and/or FR 2893, Jan. 6, 1993] other clotting enzymes of animal, plant, or microbial origin. § 133.136 Washed curd and soaked (3) Other optional ingredients. (i) curd cheese. Coloring. (a) Description. (1) Washed curd, (ii) Calcium chloride in an amount soaked curd cheese is the food prepared not more than 0.02 percent (calculated by the procedure set forth in paragraph as anhydrous calcium chloride) of the (a)(3) of this section or by any other weight of the dairy ingredients, used as procedure which produces a finished a coagulation aid. cheese having the same physical and (iii) Enzymes of animal, plant, or mi- chemical properties. The minimum crobial origin, used in curing or flavor milkfat content is 50 percent by weight development. of the solids and the maximum mois- (iv) Antimycotic agents, the cumu- ture content is 42 percent by weight, as lative levels of which shall not exceed determined by the methods described current good manufacturing practice, in § 133.5. If the dairy ingredients used may be added to the surface of the are not pasteurized, the cheese is cured cheese. at a temperature of not less than 35 °F (v) Hydrogen peroxide, followed by a for at least 60 days. sufficient quantity of catalase prepara- (2) If pasteurized dairy ingredients tion to eliminate the hydrogen per- are used, the phenol equivalent value oxide. The weight of the hydrogen per- of 0.25 gram of washed curd cheese is oxide shall not exceed 0.05 percent of not more than 3 micrograms as deter- the weight of the dairy ingredients and mined by the method described in the weight of the catalase shall not § 133.5. exeed 20 parts per million of the weight (3) One or more of the dairy ingredi- of dairy ingredients treated. ents specified in paragraph (b)(1) of (c) Nomenclature. The name of the this section may be warmed, treated food is ‘‘washed curd cheese’’ or, alter- with hydrogen peroxide/catalase, and is natively, ‘‘soaked curd cheese’’. subjected to the action of a lactic acid- (d) Label declaration. Each of the in- producing bacterial culture. One or gredients used in the food shall be de- more of the clotting enzymes specified clared on the label as required by the in paragraph (b)(2) of this section is applicable sections of parts 101 and 130 added to set the dairy ingredients to a of this chapter, except that:

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(1) Enzymes of animal, plant or mi- aration of curd and whey. When the de- crobial origin may be declared as ‘‘en- sired curd is obtained, it is transferred zymes’’; and to forms permitting drainage of whey. (2) The dairy ingredients may be de- During drainage the curd is pressed and clared, in descending order of predomi- turned. After drainage the curd is re- nance, by the use of the terms ‘‘milkfat moved from the forms and is salted and and nonfat milk’’ or ‘‘nonfat milk and cured. One or more of the other op- milkfat’’, as appropriate. tional ingredients specified in para- graph (b)(3) of this section may be [54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993] added during the procedures. (b) Optional ingredients. The following § 133.137 Washed curd cheese for man- safe and suitable ingredients may be ufacturing. used: (1) Dairy ingredients. Milk, nonfat Washed curd cheese for manufac- milk, or cream, as defined in § 133.3, turing conforms to the definition and used alone or in combination. standard of identity prescribed for (2) Clotting enzymes. Rennet and/or washed curd cheese by § 133.136, except other clotting enzymes of animal, that the dairy ingredients are not pas- plant, or microbial origin. teurized and curing is not required. (3) Other optional ingredients. (i) [54 FR 32054, Aug. 4, 1989] Coloring. (ii) Calcium chloride in an amount § 133.138 Edam cheese. not more than 0.02 percent (calculated (a) Description. (1) Edam cheese is the as anhydrous calcium chloride) of the food prepared by the procedure set weight of the dairy ingredients, used as forth in paragraph (a)(3) of this section a coagulation aid. or by any other procedure which pro- (iii) Enzymes of animal, plant, or mi- duces a finished cheese having the crobial origin, used in curing or flavor same physical and chemical properties. development. The minimum milkfat content is 40 (iv) Antimycotic agents, the cumu- percent by weight of the solids and the lative levels of which shall not exceed maximum moisture content is 45 per- current good manufacturing practice, cent by weight, as determined by the may be added to the surface of the methods described in § 133.5. If the cheese. dairy ingredients used are not (c) Nomenclature. The name of the pasturized, the cheese is cured at a food is ‘‘edam cheese.’’ temperature of not less than than 35 °F (d) Label declaration. Each of the in- for at least 60 days. gredients used in the food shall be de- (2) If pasteurized dairy ingredients clared on the label as required by the are used, the phenol equivalent value applicable sections of parts 101 and 130 of 0.25 gram of edam cheese is not more of this chapter, except that: than 3 micrograms, as determined by (1) Enzymes of animal, plant, or mi- the method described in § 133.5. crobial origin may be declared as ‘‘en- (3) One or more of the dairy ingredi- zymes’’; and ents specified in paragraph (b)(1) of (2) The dairy ingredients may be de- this section may be warmed and is sub- clared, in descending order of predomi- jected to the action of a lactic acid- nance, by the use of the terms ‘‘milkfat producing bacterial culture. One or and nonfat milk’’ or ‘‘nonfat milk and more of the clotting enzymes specified milkfat,’’ as appropriate. in paragraph (b)(2) of this section is [48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, added to set the dairy ingredients to a 1983, as amended at 55 FR 6795, Feb. 27, 1990; semisolid mass. After coagulation the 58 FR 2893, Jan. 6, 1993] mass is cut into small cube-shaped pieces with sides approximately three- § 133.140 Gammelost cheese. eighths-inch long. The mass is stirred (a) Description. (1) Gammelost cheese and heated to about 90 °F. and so han- is the food prepared from nonfat milk, dled by further stirring, heating, dilu- as defined in § 133.3, by the procedure tion with water or salt brine, and salt- set forth in paragraph (a)(2) of this sec- ing as to promote and regulate the sep- tion, or by any other procedure which

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produces a finished cheese having the drainage. While being placed in forms, same physical and chemical properties. spores of the mold Penicillium roque- The maximum moisture content is 52 fortii are added. The forms are turned percent by weight, as determined by several times during drainage. When the methods described in § 133.5. sufficiently drained, the shaped curd is (2) The dairy ingredients are sub- removed from the forms and salted jected to the action of a lactic acid- with dry salt or brine. Perforations are producing bacterial culture. The devel- then made in the shaped curd and it is opment of acidity is continued until held at a temperature of approximately the dairy ingredients coagulate to a 50 °F at 90 to 95 percent relative humid- semisolid mass. The mass is stirred and ity, until the characteristic mold heated until a temperature of about 145 growth has developed. During storage, °F is reached, and is held at that tem- the surface of the cheese may be perature for at least 30 minutes. The scraped to remove surface growth of whey is drained off and the curd re- undesirable microorganisms. One or moved and placed in forms and pressed. more of the other optional ingredients The shaped curd is placed in whey and specified in paragraph (b)(3) of this sec- heated for 3 or 4 hours, and may again tion may be added during the proce- be pressed. It is then stored under con- dure. ditions suitable for curing. (b) Optional ingredients. The following (b) Nomenclature. The name of the safe and suitable ingredients may be food is ‘‘gammelost cheese’’. used: (c) Label declaration. Each of the in- (1) Dairy ingredients. Milk, nonfat gredients used in the food shall be de- milk, or cream, as defined in § 133.3, or clared on the label as required by the corresponding products of goat origin, applicable sections of parts 101 and 130 used alone or in combination. of this chapter. (2) Clotting enzymes. Rennet and/or [54 FR 32054, Aug. 4, 1989, as amended at 58 other clotting enzymes of animal, FR 2893, Jan. 6, 1993] plant, or microbial origin. (3) Other optional ingredients. (i) Blue § 133.141 Gorgonzola cheese. or green color in an amount to neu- (a) Description. (1) Gorgonzola cheese tralize the natural yellow color of the is the food prepared by the procedure curd. set forth in paragraph (a)(2) of this sec- (ii) Calcium chloride in an amount tion or by any other procedure which not more than 0.02 percent (calculated produces a finished cheese having the as anhydrous calcium chloride) of the same physical and chemical properties. weight of the dairy ingredients, used as It is characterized by the presence of a coagulation aid. bluish-green mold, Penicillium roque- (iii) Enzymes of animal, plant, or mi- fortii, throughout the cheese. The min- crobial origin, used in curing or flavor imum milkfat content is 50 percent by development. weight of the solids and the maximum (iv) Antimycotic agents, the cumu- moisture content is 42 percent by lative levels of which shall not exceed weight, as determined by the methods current good manufacturing practice, described in § 133.5. The dairy ingredi- may be added to the surface of the ents used may be pasteurized. Gorgon- cheese. zola cheese is at least 90 days old. (v) Benzoyl peroxide, or a mixture of (2) One or more of the dairy ingredi- benzoyl peroxide with potassium alum, ents specified in paragraph (b)(1) of calcium sulfate, and magnesium car- this section may be warmed and is sub- bonate used to bleach the dairy ingre- jected to the action of a lactic acid- dients. The weight of the benzoyl per- producing bacterial culture. One or oxide is not more than 0.002 percent of more of the clotting enzymes specified the weight of the dairy ingredients in paragraph (b)(2) of this section is being bleached, and the weight of the added to set the dairy ingredients to a potassium alum, calcium sulfate, and semisolid mass. The mass is cut into magnesium carbonate, singly or com- smaller portions and allowed to stand bined, is not more than six times the for a time. The mixed curd and whey is weight of the benzoyl peroxide used. If placed into forms permitting further the dairy ingredients are bleached in

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this manner, vitamin A is added to the (2) If pasteurized dairy ingredients curd in such quantity as to compensate are used, the phenol equivalent value for the vitamin A or its precursors de- of 0.25 gram of granular cheese is not stroyed in the bleaching process, and more than 3 micrograms as determined artificial coloring is not used. by the method described in § 133.5. (vi) Vegetable fats or oil which may (3) One or more of the dairy ingredi- be hydrogenated, used as a coating for ents specified in paragraph (b)(1) of the rind. this section may be warmed, treated (c) Nomenclature. The name of the with hydrogen peroxide/catalase, and is food is ‘‘gorgonzola cheese’’. subjected to the action of a lactic acid- (d) Label declaration. Each of the in- producing bacterial culture. One or gredients used in the food shall be de- more of the clotting enzymes specified clared on the label as required by the in paragraph (b)(2) of this section is applicable sections of parts 101 and 130 added to set the dairy ingredients to a of this chapter, except that: semisolid mass. The mass is so cut, (1) Enzymes of animal, plant, or mi- stirred, and heated with continued stir- crobial origin may be declared as ‘‘en- ring, as to promote and regulate the zymes’’; and separation of whey and curd. A part of (2) The dairy ingredients may be de- clared, in descending order of predomi- the whey is drained off. The curd is nance, by the use of the terms ‘‘milkfat then alternately stirred and drained to and nonfat milk’’ or ‘‘nonfat milk and prevent matting and to remove whey milkfat’’, as appropriate; ‘‘milkfat from curd. The curd is then salted, from goat’s milk and nonfat goat’s stirred, drained, and pressed into milk’’, etc. forms. One or more of the other op- tional ingredients specified in para- [54 FR 32054, Aug. 4, 1989, as amended at 58 graph (b)(3) of this section may be FR 2893, Jan. 6, 1993] added during the procedure. § 133.142 Gouda cheese. (b) Optional ingredients. The following safe and suitable ingredients may be Gouda cheese conforms to the defini- used: tion and standard of identity and com- (1) Dairy ingredients. Milk, nonfat plies with the requirements for label milk, or cream, as defined in § 133.3, declaration of ingredients prescribed used alone or in combination. for edam cheese by § 133.138, except that the minimum milkfat content is 46 per- (2) Clotting enzymes. Rennet and/or cent by weight of the solids, as deter- other clotting enzymes of animal, mined by the methods described in plant, or microbial origin. § 133.5 and the maximum moisture con- (3) Other optional ingredients. (i) tent is 45 percent by weight. Coloring. (ii) Calcium chloride in an amount [48 FR 2744, Jan. 21, 1983] not more than 0.02 percent (calculated § 133.144 Granular and stirred curd as anhydrous calcium chloride) by cheese. weight of the dairy ingredients, used as a coagulation aid. (a) Description. (1) Granular cheese, stirred curd cheese is the food prepared (iii) Enzymes of animal, plant, or mi- by the procedure set forth in paragraph crobial origin, used in curing or flavor (a)(3) of this section or by any other development. procedure which produces a finished (iv) Antimycotic agents, the cumu- cheese having the same physical and lative levels of which shall not exceed chemical properties. The minimum current good manufacturing practice, milkfat content is 50 percent by weight may be added to the surface of the of the solids and the maximum mois- cheese. ture content is 39 percent by weight as (v) Hydrogen peroxide, followed by a determined by the methods described sufficient quantity of catalase prepara- in § 133.5. If the dairy ingredients used tion to eliminate the hydrogen per- are not pasteurized, the cheese is cured oxide. The weight of the hydrogen per- at a temperature of not less than 35 °F oxide shall not exceed 0.05 percent of for at least 60 days. the weight of the dairy ingredients and

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the weight of the catalase shall not ex- level of 2 percent of the weight of the ceed 20 parts per million of the weight finished food. of the dairy ingredients treated. (2) When one variety of cheese is (c) Nomenclature. The name of the used, the minimum milkfat content of food is ‘‘granular cheese’’ or, alter- the food is not more than 1 percent natively, ‘‘stirred curd cheese’’. lower than the minimum prescribed by (d) Label declaration. Each of the in- the standard of identity for that gredients used in the food shall be de- cheese. clared on the label as required by the (3) When two or more varieties of applicable sections of parts 101 and 130 cheese are used, the minimum milkfat of this chapter, except that: content is not more than 1 percent (1) Enzymes of animal, plant, or mi- below the arithmetical average of the crobial origin may be declared as ‘‘en- minimum fat content percentages pre- zymes’’; and scribed by the standards of identity for the varieties of cheese used, and in no (2) The dairy ingredients may be de- case is the milkfat content less than 31 clared, in descending order of predomi- percent. nance, by the use of the terms ‘‘milkfat (4) Milkfat and moisture contents are and nonfat milk’’ or ‘‘nonfat milk and determined by the methods described milkfat’’, as appropriate. in § 133.5. [54 FR 32055, Aug. 4, 1989, as amended at 58 (c) Optional ingredients. The following FR 2893, Jan. 6, 1993] safe and suitable ingredients may be used: § 133.145 Granular cheese for manu- (1) Antimycotics. facturing. (2) Anticaking agents. Granular cheese for manufacturing (3) Spices. conforms to the definition and stand- (4) Flavorings other than those ard of identity prescribed for granular which, singly or in combination with cheese by § 133.144, except that the other ingredients, simulate the flavor dairy ingredients are not pasteurized of cheese of any age or variety. and curing is not required. (d) Nomenclature. (1) The name of the food is ‘‘grated cheese’’ or ‘‘grated [54 FR 32056, Aug. 4, 1989] cheeses’’, as appropriate. The name of the food shall be accompanied by a dec- § 133.146 Grated cheeses. laration of the specific variety of (a) Description. Grated cheeses is the cheese(s) used in the food and by a dec- class of foods prepared by grinding, laration indicating the presence of any grating, shredding, or otherwise added spice or flavoring. comminuting cheese of one variety or a (2) Any cheese varietal names used in mixture of two or more varieties. The the name of the food are those speci- cheese varieties that may be used are fied by applicable standards of iden- those for which there are definitions tity, except that the designation and standards of identity, except that ‘‘American cheese’’ may be used for cream cheese, neufchatel cheese, cot- cheddar, washed curd, colby, or granu- tage cheese, creamed cottage cheese, lar cheese or for any mixture of these cook cheese, and skim milk cheese for cheeses. manufacturing may not be used. All (3) The following terms may be used cheese ingredients used are either in place of the name of the food to de- made from pasteurized milk or held at scribe specific types of grated cheese: a temperature of not less than 35 °F for (i) If only one variety of cheese is at least 60 days. Moisture may be re- used, the name of the food is ‘‘grated moved from the cheese ingredients in lll cheese’’, the name of the cheese the manufacture of the finished food, filling the blank. but no moisture is added. One or more (ii) If only parmesan and romano of the optional ingredients specified in cheeses are used and each is present at paragraph (c) of this section may be a level of not less than 25 percent by used. weight of the finished food, the name of (b) Composition. (1) Each cheese ingre- the food is ‘‘grated lll and lll dient used is present at a minimum cheese’’, the blanks being filled with

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the names ‘‘parmesan’’ and ‘‘romano’’ sheep’s milk and nonfat sheep’s milk’’, in order of predominance by weight. etc., as appropriate. The name ‘‘reggiano’’ may be used for [54 FR 32056, Aug. 4, 1989; 54 FR 35756, Aug. 29, ‘‘parmesan’’. 1989, as amended at 58 FR 2893, Jan. 6, 1993] (iii) If a mixture of cheese varieties (not including parmesan or romano) is § 133.147 Grated American cheese used and each variety is present at a food. level of not less than 25 percent of the (a)(1) Grated American cheese food is weight of the finished food, the name of the food prepared by mixing, with or the food is ‘‘grated lll cheese’’, the without the aid of heat, one or more of blank being filled in with the names of the optional cheese ingredients pre- the varieties in order of predominance scribed in paragraph (b) of this section by weight. with one or more of the optional ingre- (iv) If a mixture of cheese varieties in dients prescribed in paragraph (c) of which one or more varieties (not in- this section, into a uniformly blended, cluding parmesan or romano) are each partially dehydrated, powdered, or present at a level of not less than 25 granular mixture. percent by weight of the finished food, (2) Grated American cheese food con- and one or more other varieties (which tains not less than 23 percent of may include parmesan and romano milkfat, as determined by the method cheese) are each present at a level of prescribed in § 133.5(b). not less than 2 percent but in the ag- (b) The optional cheese ingredients gregate not more than 10 percent of the referred to in paragraph (a) of this sec- weight of the finished food, the name of tion are cheddar cheese, washed curd the food is ‘‘grated lll cheese with cheese, colby cheese, and granular other grated cheese’’ or ‘‘grated lll cheese. cheese with other grated cheeses’’, as (c) The other optional ingredients re- appropriate, the blank being filled in ferred to in paragraph (a) of this sec- with the name or names of those tion are: cheese varieties present at levels of not (1) Nonfat dry milk. less than 25 percent by weight of the (2) Dried whey. finished food in order of predominance, (3) An emulsifying agent consisting in letters not more than twice as high of one or any mixture of two or more of as the letters in the phrase ‘‘with other the emulsifying ingredients named in grated cheese(s)’’. § 133.173(e)(1), in such quantity that the (4) The following terms may be used weight of the solids thereof is not more in place of ‘‘grated’’ to describe alter- than 3 percent of the weight of the native forms of cheese: grated American cheese food. (i) ‘‘Shredded’’, if the particles of (4) An acidifying agent consisting of cheese are in the form of cylinders, one or more of the acid-reacting ingre- shreds, or strings. dients named in § 133.173(e)(2). (ii) ‘‘Chipped’’ or ‘‘chopped’’, if the (5) Salt. particles of cheese are in the form of (6) Artificial coloring. chips. (d) The name of the food is ‘‘Grated (e) Label declaration. Each of the in- American cheese food’’. The full name gredients used in the food shall be de- of the food shall appear on the prin- clared on the label as required by the cipal display panel of the label in type applicable sections of parts 101 and 130 of uniform size, style, and color. Wher- of this chapter, except that: ever any word or statement empha- (1) Enzymes of animal, plant, or mi- sizing the name of any ingredient ap- crobial origin may be declared as ‘‘en- pears on the label (other than in an in- zymes’’; and gredient statement as specified in (2) The dairy ingredients may be de- paragraph (e) of this section) so con- clared, in descending order of predomi- spicuously as to be easily seen under nance, by the use of the terms ‘‘milkfat customary conditions of purchase, the and nonfat milk’’ or ‘‘nonfat milk and full name of the food shall immediately milkfat’’, ‘‘milkfat from goat’s milk and conspicuously precede or follow and nonfat goat’s milk’’, ‘‘milkfat from such word or statement in type of at

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least the same size as the type used in cheese may be added during the proce- such word 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- § 133.148 Hard grating cheeses. centrated skim milk, nonfat dry milk; (in the case of goat’s milk) the cor- (a) The cheeses for which definitions and standards of identity are pre- responding products from goat’s milk; scribed by this section are hard grating (in the case of sheep’s milk) the cor- cheeses for which specifically applica- responding products from sheep’s milk; ble definitions and standards of iden- water in a quantity sufficient to recon- tity are not prescribed by other sec- stitute any such concentrated or dried tions of this part. They are made from products used. milk and the other ingredients speci- (d) Safe and suitable antimycotic fied in this section, by the procedure agent(s), the cumulative levels of set forth in paragraph (b) of this sec- which shall not exceed current good tion. They contain not more than 34 manufacturing practice, may be added percent of moisture, and their solids to the surface of the cheese. contain not less than 32 percent of (e) The name of each hard grating milkfat, as determined by the methods cheese for which a definition and prescribed in § 133.5 (a), (b), and (d). standard of identity is prescribed by Hard grating cheeses are cured for not this section is ‘‘Hard grating cheese’’, less than 6 months. preceded or followed by: (b) Milk, which may be pasteurized or (1) The specific common or usual clarified or both, and which may be warmed, is subjected to the action of name of such hard grating cheese, if harmless lactic-acid-producing bac- any such name has become generally teria or other harmless flavor-pro- recognized therefor; or ducing bacteria, present in such milk (2) If no such specific common or or added thereto. Sufficient rennet, usual name has become generally rec- rennet paste, extract of rennet paste, ognized therefor, an arbitrary or fan- or other safe and suitable milk-clot- ciful name that is not false or mis- ting enzyme that produces equivalent leading in any particular. curd formation, singly or in any com- (3) When milk other than cow’s milk bination (with or without purified cal- is used, in whole or in part, the state- cium chloride in a quantity not more ment ‘‘made from lll’’, the blank than 0.02 percent, calculated as anhy- being filled in with the name or names drous calcium chloride, of the weight of the milk used, in order of predomi- of the milk) is added to set the milk to nance by weight. a semisolid mass. Harmless artificial (f) Label declaration. Each of the in- coloring may be added. The mass is cut gredients used in the food shall be de- into small particles, stirred, and heat- clared on the label as required by the ed. The curd is separated from the applicable sections of parts 101 and 130 whey, drained, shaped into forms, of this chapter, except that: pressed, salted, and cured. The rind may be colored or rubbed with vege- (1) When milk other than cow’s milk table oil or both. A harmless prepara- is used, in whole or in part, the com- tion of enzymes of animal or plant ori- mon or usual name of each such milk gin capable of aiding in the curing or ingredient shall be declared in order of development of flavor of hard grating predominance by weight; and

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(2) Enzymes of the animal, plant, or during which time small holes, or so- microbial origin may be declared as called eyes, form. The cheese is then ‘‘enzymes’’. stored at a lower temperature for fur- ther curing. One or more of the other [42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983; 49 FR 10094, Mar. 19, optional ingredients specified in para- 1984; 58 FR 2893, Jan. 6, 1993] graph (b)(3) of this section may be added during the procedure. § 133.149 Gruyere cheese. (b) Optional ingredients. The following (a) Description. (1) Gruyere cheese is safe and suitable ingredients may be the food prepared by the procedure set used: forth in paragraph (a)(3) of this section (1) Dairy ingredients. Milk, nonfat or by any other procedure which pro- milk, or cream, as defined in § 133.3, duces a finished cheese having the used alone or in combination. same physical and chemical properties. (2) Clotting enzymes. Rennet and/or It contains small holes or eyes. It has other clotting enzymes of animal, a mild flavor, due in part to the growth plant, or microbial origin. of surface-curing agents. The minimum (3) Other optional ingredients. (i) Cal- milkfat content is 45 percent by weight cium chloride in an amount not more of the solids and the maximum mois- than 0.02 percent (calculated as anhy- ture content is 39 percent by weight, as drous calcium chloride) of the weight determined by the methods described of the dairy ingredients, used as a co- in § 133.5. The dairy ingredients used agulation aid. may be pasteurized. The cheese is at (ii) Enzymes of animal, plant, or mi- least 90 days old. crobial origin, used in curing or flavor (2) If pasteurized dairy ingredients development. are used, the phenol equivalent value (iii) Antimycotic agents, applied to of 0.25 gram of gruyere cheese is not the surface of slices or cuts in con- more than 3 micrograms as determined sumer-sized packages. by the method described in § 133.5. (c) Nomenclature. The name of the (3) One or more of the dairy ingredi- food is ‘‘gruyere cheese’’. ents specified in paragraph (b)(1) of (d) Label declaration. Each of the in- this section may be warmed and is sub- gredients used in the food shall be de- jected to the action of lactic acid-pro- clared on the label as required by the ducing and propionic acid-producing applicable sections of parts 101 and 130 bacterial cultures. One or more of the of this chapter, except that: clotting enzymes specified in para- (1) Enzymes of animal, plant, or mi- graph (b)(2) of this section is added to crobial origin may be declared as ‘‘en- set the dairy ingredients to a semisolid zymes’’; and mass. The mass is cut into particles (2) The dairy ingredients may be de- similar in size to wheat kernels. For clared, in descending order of predomi- about 30 minutes the particles are al- nance, by the use of the terms ‘‘milkfat ternately stirred and allowed to settle. and nonfat milk’’ or ‘‘nonfat milk and The temperature is raised to about 126 milkfat’’, as appropriate. °F. Stirring is continued until the curd [48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, becomes firm. The curd is transferred 1983, as amended at 58 FR 2893, Jan. 6, 1993] to hoops or forms, and pressed until the desired shape and firmness are ob- § 133.150 Hard cheeses. tained. The cheese is surface-salted (a) The cheeses for which definitions while held at a temperature of 48° to 54 and standards of identity are pre- °F for a few days. It is soaked for 1 day scribed by this section are hard cheeses in a saturated salt solution. It is then for which specifically applicable defini- held for 3 weeks in a salting cellar and tions and standards of identity are not wiped every 2 days with brine cloth to prescribed by other sections of this insure growth of biological curing part. They are made from milk and the agents on the rind. It is then removed other ingredients specified in this sec- to a heating room and held at progres- tion, by the procedure set forth in sively higher temperatures, finally paragraph (b) of this section. They con- reaching 65 °F with a relative humidity tain not more than 39 percent of mois- of 85 to 90 percent, for several weeks, ture, and their solids contain not less

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than 50 percent of milkfat, as deter- reconstitute any concentrated or dried mined by the methods prescribed in products used. § 133.5 (a), (b), and (d). If the milk used (2) Milk shall be deemed to have been is not pasteurized, the cheese so made pasteurized if it has been held at a tem- is cured at a temperature of not less perature of not less than 143 °F for a than 35 °F for not less than 60 days. period of not less than 30 minutes, or (b) Milk, which may be pasteurized or for a time and at a temperature equiva- clarified or both, and which may be lent thereto in phosphatase destruc- warmed, is subjected to the action of tion. A hard cheese shall be deemed not harmless lactic-acid-producing bac- to have been made from pasteurized teria, with or without other harmless milk if 0.25 gram shows a phenol equiv- flavor-producing bacteria, present in alent of more than 3 micrograms when such milk or added thereto. Harmless tested by the method prescribed in artificial coloring may be added. Suffi- § 133.5(c). cient rennet, rennet paste, extract of (d) Safe and suitable antimycotic rennet paste, or other safe and suitable agent(s), the cumulative levels of milk-clotting enzyme that produces which shall not exceed current good equivalent curd formation, singly or in manufacturing practice, may be added any combination (with or without puri- to the surface of the cheese. fied calcium chloride in a quantity not (e) The name of each hard cheese for more than 0.02 percent, calculated as anhydrous calcium chloride, of the which a definition and standard of weight of the milk) is added to set the identity is prescribed by this section is milk to a semisolid mass. The mass is ‘‘Hard cheese’’, preceded or followed cut into small particles, stirred, and by: heated. The curd is separated from the (1) The specific common or unusual whey, drained, and shaped into forms, name of such hard cheese, if any such and may be pressed. The curd is salted name has become generally recognized at some stage of the manufacturing therefor; or process. The shaped curd may be cured. (2) If no such specific common or The rind may be coated with paraffin usual name has become generally rec- or rubbed with vegetable oil. A harm- ognized, therefor, an arbitrary or fan- less preparation of enzymes of animal ciful name that is not false or mis- or plant origin capable of aiding in the leading in any particular. curing or development of flavor of hard (3) When milk other than cow’s milk cheese may be added during the proce- is used, in whole or in part, the state- dure, in such quantity that the weight ment ‘‘made from lll’’, the blank of the solids of such preparation is not being filled in with the name or names more than 0.1 percent of the weight of of the milk used, in order of predomi- the milk used. Harmless flavor-pro- nance by weight. ducing microorganisms may be added, (f) Label declaration. Each of the in- and curing may be conducted under gredients used in the food shall be de- suitable conditions for the develop- clared on the label as required by the ment of biological curing agents. applicable sections of parts 101 and 130 (c) For the purposes of this section: of this chapter, except that: (1) The word ‘‘milk’’ means cow’s (1) When milk other than cow’s milk milk or goat’s milk or sheep’s milk or is used, in whole or in part, the com- mixtures of two or all of these. Such mon or usual name of each such milk milk may be adjusted by separating ingredient shall be declared in order of part of the fat therefrom, or (in the case of cow’s milk) by adding one or predominance by weight; and more of the following: Cream, skim (2) Enzymes of animal, plant, or mi- milk, concentrated skim milk, nonfat crobial origin may be declared as ‘‘en- dry milk; (in the case of goat’s milk) zymes’’. the corresponding products from goat’s [42 FR 14366, Mar. 15, 1977, as amended at 48 milk; (in the case of sheep’s milk) the FR 49013, Oct. 24, 1983; 49 FR 10094, Mar. 19, corresponding products from sheep’s 1984; 58 FR 2893, Jan. 6, 1993] milk; water in a quantity sufficient to

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§ 133.152 Limburger cheese. a temperature of 89° to 90 °F. after pas- (a) Description. (1) Limburger cheese teurization, and is subjected to the ac- is the food prepared by one of the pro- tion of a lactic acid-producing bac- cedures set forth in paragraph (a)(3) of terial culture. The procedure is then this section, or by any other procedure the same as in paragraph (a)(3)(i) of which produces a finished cheese hav- this section, except that heating is to ° ing the same physical and chemical 94 F. After most of the whey is drained ° properties. The minimum milkfat con- off, salt brine at a temperature of 66 to ° tent is 50 percent by weight of the sol- 70 F is added, so that the pH of the ids and the maximum moisture content curd is about 4.8. The mixed curd, is 50 percent by weight, as determined whey, and brine is dipped into molds, by the methods described in § 133.5. If and the remaining procedure specified the dairy ingredients used are not pas- in paragraph (a)(3)(i) of this section is teurized, the cheese is cured at a tem- followed. perature of not less than 35 °F for at (b) Optional ingredients. The following least 60 days. safe and suitable ingredients may be (2) If pasteurized dairy ingredients used: are used, the phenol equivalent value (1) Dairy ingredients. Milk, nonfat of 0.25 gram of limburger cheese is not milk, or cream, as defined in § 133.3, more than 4 micrograms as determined used alone or in combination. by the method described in § 133.5. (2) Clotting enzymes. Rennet and/or (3) One of the following procedures other clotting enzymes of animal, may be followed for producing lim- plant, or microbial origin. burger cheese: (3) Other optional ingredients. (i) (i) One or more of the dairy ingredi- Coloring. ents, unpasteurized, specified in para- (ii) Calcium chloride in an amount graph (b)(1) of this section is warmed not more than 0.02 percent (calculated to about 92 °F and subjected to the ac- as anhydrous calcium chloride) by tion of a lactic acid-producing bac- weight of the dairy ingredients, used as terial culture. One or more of the clot- a coagulation aid. ting enzymes specified in paragraph (iii) Enzymes of animal, plant, or mi- (b)(2) of this section is added to set the crobial origin, used in curing or flavor dairy ingredients to a semisolid mass. development. The mass is cut into cubes with sides (c) Nomenclature. The name of the approximately one-half inch long. food is ‘‘limburger cheese’’. After a few minutes the mass is stirred (d) Label declaration. Each of the in- and heated, gradually raising the tem- ° ° gredients used in the food shall be de- perature to 96 to 98 F. The curd is clared on the label as required by the then allowed to settle, most of the applicable sections of parts 101 and 130 whey is drained off, and the remaining of this chapter, except that: curd and whey dipped into molds. Dur- (1) Enzymes of animal, plant, or mi- ing drainage the curd may be pressed. crobial origin may be declared as ‘‘en- It is turned at regular intervals. After zymes’’; and drainage the curd is cut into pieces of (2) The dairy ingredients may be de- desired size and dry-salted at intervals clared, in descending order of predomi- for 24 to 48 hours. The cheese is then nance, by the use of the terms ‘‘milkfat cured with frequent applications of a and nonfat milk’’ or ‘‘nonfat milk and weak brine solution to the surface, milkfat’’, as appropriate. until the proper growth of surface-cur- ing organisms is obtained. It is then [48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, wrapped and held in storage for devel- 1983, as amended at 58 FR 2893, Jan. 6, 1993] opment of as much additional flavor as is desired. One or more of the other op- § 133.153 Monterey cheese and mon- tional ingredients specified in para- terey jack cheese. graph (b)(3) of this section may be (a) Description. (1) Monterey cheese, added during the procedure. monterey jack cheese is the food pre- (ii) One or more of the dairy ingredi- pared by the procedure set forth in ents specified in paragraph (b)(1) of paragraph (a)(3) of this section, or by this section is pasteurized, brought to any other procedure which produces a

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finished cheese having the same phys- (v) Vegetable oil, with or without ical and chemical properties. The min- rice flour sprinkled on the surface, imum milkfat content is 50 percent by used as a coating for the rind. weight of the solids, and the maximum (c) Nomenclature. The name of the moisture content is 44 percent by food is ‘‘monterey cheese’’ or alter- weight, as determined by the methods natively, ‘‘monterey jack cheese’’. described in § 133.5. The dairy ingredi- (d) Label declaration. Each of the in- ents used are pasteurized. gredients used in the food shall be de- (2) The phenol equivalent of 0.25 gram clared on the label as required by the of monterey cheese is not more than 3 applicable sections of parts 101 and 130 micrograms, as determined by the of this chapter, except that: method described in § 133.5. (1) Enzymes of animal, plant, or mi- (3) One or more of the dairy ingredi- crobial origin may be declared as ‘‘en- ents specified in paragraph (b)(1) of zymes’’, and this section is subjected to the action (2) The dairy ingredients may be de- of a lactic acid-producing bacterial cul- clared, in descending order of predomi- ture. One or more of the clotting en- nance, by the use of the terms ‘‘milkfat zymes specified in paragraph (b)(2) of and nonfat milk’’ or ‘‘nonfat milk and this section is added to set the dairy milkfat’’, as appropriate. ingredients to a semisolid mass. The [54 FR 32056, Aug. 4, 1989, as amended at 58 mass is so cut, stirred, and heated with FR 2893, Jan. 6, 1993] continued stirring, as to promote and regulate the separation of whey and § 133.154 High-moisture jack cheese. curd. Part of the whey is drained off, High-moisture jack cheese conforms and water or salt brine may be added. to the definition and standard of iden- The curd is drained and placed in a tity and is subject to the requirement muslin or sheeting cloth, formed into a for label statement of ingredients pre- ball, and pressed; or the curd is placed scribed for monterey cheese by § 133.153, in a cheese hoop and pressed. Later, except that its moisture content is the cloth bandage is removed, and the more than 44 percent but less than 50 cheese may be covered with a suitable percent. coating. One or more of the other op- tional ingredients specified in para- [58 FR 2893, Jan. 6, 1993] graph (b)(3) of this section may be added during the procedure. § 133.155 Mozzarella cheese and (b) Optional ingredients. The following scamorza cheese. safe and suitable ingredients may be (a) Description. (1) Mozzarella cheese, used: scamorza cheese is the food prepared (1) Dairy ingredients. Milk, nonfat from dairy ingredients and other ingre- milk, or cream, as defined in § 133.3, dients specified in this section by the used alone or in combination. procedure set forth in paragraph (a)(3) (2) Clotting enzymes. Rennet and/or of this section, or by any other proce- other clotting enzymes of animal, dure which produces a finished cheese plant, or microbial origin. having the same physical and chemical (3) Other optional ingredients. (i) Cal- properties. It may be molded into var- cium chloride in an amount not more ious shapes. The minimum milkfat than 0.02 percent (calculated as anhy- content is 45 percent by weight of the drous calcium chloride) by weight of solids, and the moisture content is the dairy ingredients, used as a coagu- more than 52 percent but not more lation aid. than 60 percent by weight as deter- (ii) Enzymes of animal, plant, or mi- mined by the methods described in crobial origin, used in curing or flavor § 133.5. The dairy ingredients are pas- development. teurized. (iii) Salt. (2) The phenol equivalent value of (iv) Antimycotic agents, the cumu- 0.25 gram of mozzarella cheese is not lative levels of which shall not exceed more than 3 micrograms as determined current good manufacturing practice, by the method described in § 133.5. may be added to the surface of the (3) One or more of the dairy ingredi- cheese. ents specified in paragraph (b)(1) of

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this section is warmed to approxi- clared on the label as required by the mately 88 °F (31.1 °C) and subjected to applicable sections of parts 101 and 130 the action of a lactic acid-producing of this chapter, except that: bacterial culture. One or more of the (1) Enzymes of animal, plant, or mi- clotting enzymes specified in para- crobial origin may be declared as ‘‘en- graph (b)(2) of this section is added to zymes’’; and set the dairy ingredients to a semisolid (2) The dairy ingredients may be de- mass. The mass is cut, and it may be clared, in descending order of predomi- stirred to facilitate separation of whey nance, by the use of the terms ‘‘milkfat from the curd. The whey is drained, and nonfat milk’’ or ‘‘nonfat milk and and the curd may be washed with cold milkfat’’, ‘‘milkfat from water and the water drained off. The milk and nonfat buffalo milk’’ or curd may be collected in bundles for ‘‘nonfat water buffalo milk and milkfat further drainage and for ripening. The from water buffalo milk,’’ as appro- curd may be iced, it may be held under priate. refrigeration, and it may be permitted [53 FR 3743, Feb. 9, 1988, as amended at 58 FR to warm to room temperature and 2893, Jan. 6, 1993] ripen further. The curd may be cut. It is immersed in hot water or heated § 133.156 Low-moisture mozzarella and with steam and is kneaded and scamorza cheese. stretched until smooth and free of (a) Description. (1) Low-moisture moz- lumps. It is then cut and molded. The zarella cheese, low-moisture scamorza molded curd is firmed by immersion in cheese is the food prepared from dairy cold water and drained. One or more of ingredients and other ingredients spec- the other optional ingredients specified ified in this section by the procedure in paragraph (b)(3) of this section may set forth in paragraph (a)(3) of this sec- be added during the procedure. tion, or by any other procedure which (b) Optional ingredients. The following produces a finished cheese having the safe and suitable ingredients may be same physical and chemical properties. used: It may be molded into various shapes. (1) Dairy ingredients. Cow’s milk, non- The minimum milkfat content is 45 fat milk, or cream, as defined in § 133.3, percent by weight of the solids and the or the corresponding products of water moisture content is more than 45 per- buffalo origin, except that cow’s milk cent but not more than 52 percent by products are not combined with water weight as determined by the methods buffalo products. described in § 133.5. The dairy ingredi- (2) Clotting enzymes. Rennet and/or ents are pasteurized. other clotting enzymes of animal, (2) The phenol equivalent value of plant, or microbial origin. 0.25 gram of low-moisture mozzarella (3) Other optional ingredients. (i) Vin- cheese is not more than 3 micrograms egar. as determined by the method described (ii) Coloring to mask any natural yel- in § 133.5. low color in the curd. (3) One or more of the dairy ingredi- (iii) Salt. ents specified in paragraph (b)(1) of (iv) Antimycotics, the cumulative this section may be warmed and is sub- levels of which shall not exceed current jected to the action of a lactic acid- good manufacturing practice, may be producing bacterial culture. One or added to the cheese during the knead- more of the clotting enzymes specified ing and stretching process and/or ap- in paragraph (b)(2) of this action is plied to the surface of the cheese. added to set the dairy ingredients to a (c) Nomenclature. The name of the semisolid mass. The mass is cut, food is ‘‘mozzarella cheese’’ or, alter- stirred, and allowed to stand. It may be natively, ‘‘scamorza cheese’’. When the reheated and again stirred. The whey is food is made with water buffalo milk, drained and the curd may be cut and the name of the food is accompanied by piled to promote further separation of the phrase ‘‘made with water buffalo whey. It may be washed with cold milk’’. water and the water drained off. The (d) Label declaration. Each of the in- curd may be collected in bundles for gredients used in the food shall be de- further drainage and for ripening. The

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curd may be iced, it may be held under (1) Enzymes of animal, plant, or mi- refrigeration, and it may be permitted crobial origin may be declared as ‘‘en- to warm to room temperature and zymes’’; and ripen further. The curd may be cut. It (2) The dairy ingredients may be de- is immersed in hot water or heated clared, in descending order of predomi- with steam and is kneaded and nance, by the use of the terms ‘‘milkfat stretched until smooth and free of and nonfat milk’’ or ‘‘nonfat milk and lumps. It is then cut and molded. In milkfat’’, ‘‘milkfat from water buffalo molding, the curd is kept sufficiently milk and nonfat water buffalo milk’’ or warm to cause proper sealing of the ‘‘nonfat water buffalo) The dairy ingre- surface. The molded curd is firmed by dients may be declared, in descending immersion in cold water and drained. order of predominance, by the use of One or more of the other optional in- the terms ‘‘milkfat and nonfat milk’’ gredients specified in paragraph (b)(3) or ‘‘nonfat milk and milkfat’’, of this section may be added during the ‘‘milkfat from water buffalo milk and procedure. nonfat water buffalo milk’’ or ‘‘nonfat water buffalo milk and milkfat from (b) Optional ingredients. The following water buffalo milk’’, as appropriate. safe and suitable ingredients may be used: [53 FR 3743, Feb. 9, 1988, as amended at 58 FR (1) Dairy ingredients. Cow’s milk, non- 2893, Jan. 6, 1993] fat milk, or cream, as defined in § 133.3, or the corresponding products of water § 133.157 Part-skim mozzarella and scamorza cheese. buffalo origin, except that cow’s milk products are not combined with water Part-skim mozzarella cheese, part- buffalo products. skim scamorza cheese conforms to the (2) Clotting enzymes. Rennet and/or definition and standard of identity as clotting enzymes of animal, plant, or prescribed for mozzarella cheese by microbial origin. § 133.155, except that its milk fat con- tent, calculated on the solids basis, is (3) Other optional ingredients. (i) Vin- less than 45 percent but not less than 30 egar. percent. (ii) Coloring to mask any natural yel- low color in the curd. § 133.158 Low-moisture part-skim moz- (iii) Salt. zarella and scamorza cheese. (iv) Calcium chloride in an amount Low-moisture part-skim mozzarella not more than 0.02 percent (calculated cheese and low-moisture part-skim as anhydrous calcium chloride) of the scamorza cheese conform to the defini- weight of the dairy ingredients, used as tion and standard of identity and com- a coagulation aid. ply with the requirements for label (v) Antimycotics, the cumulative lev- declaration of ingredients prescribed els of which shall not exceed current for low-moisture mozzarella cheese and good manufacturing practices, may be low-moisture scamorza cheese by added to the cheese during the knead- § 133.156, except that their milkfat con- ing and stretching process and/or ap- tent, calculated on the solids basis, is plied to the surface of the cheese. less than 45 percent but not less than 30 (c) Nomenclature. The names of the percent. food is ‘‘low-moisture mozzarella [58 FR 2894, Jan. 6, 1993] cheese’’ or, alternatively, ‘‘low-mois- ture scamorza cheese’’. When the food § 133.160 Muenster and munster is made with water buffalo milk, the cheese. name of the food is accompanied by the (a) Description. (1) Muenster cheese, phrase ‘‘made with water buffalo munster cheese, is the food prepared by milk’’. the procedure set forth in paragraph (d) Label declaration. Each of the in- (a)(3) of this section or by any other gredients used in the food shall be de- procedure which produces a finished clared on the label as required by the cheese having the same physical and applicable sections of parts 101 and 130 chemical properties. The minimum of this chapter, except that: milkfat content is 50 percent by weight

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of the solids and the maximum mois- (c) Nomenclature. The name of the ture content is 46 percent by weight, as food is ‘‘muenster cheese’’ or, alter- determined by the methods decribed in natively, ‘‘munster cheese’’. § 133.5. The dairy ingredients used are (d) Label declaration. Each of the in- pasteurized. gredients used in the food shall be de- (2) The phenol equivalent of 0.25 gram clared on the label as required by the of muenster cheese is not more than 3 applicable sections of parts 101 and 130 micrograms, as determined by the of this chapter, except that: methods described in § 133.5. (1) Enzymes of animal, plant, or mi- (3) One or more of the dairy ingredi- crobial origin may be declared as ‘‘en- ents specified in paragraph (b)(1) of zymes’’; and this section may be warmed and is sub- (2) The dairy ingredients may be de- jected to the action of a harmless lac- clared, in descending order of predomi- tic acid-producing bacterial culture. nance, by the use of the terms ‘‘milkfat One or more of the clotting enzymes and nonfat milk’’ or ‘‘nonfat milk and specified in paragraph (b)(2) of this sec- milkfat’’, as appropriate. tion is added to set the dairy ingredi- ents to a semisolid mass. After coagu- [54 FR 32057, Aug. 4, 1989; 54 FR 35756, Aug. 29, lation the mass is divided into small 1989, as amended at 58 FR 2894, Jan. 6, 1993] portions, stirred, and heated, with or § 133.161 Muenster and munster without dilution with water or salt cheese for manufacturing. brine, so as to promote and regulate the separation of whey and curd. The Muenster cheese for manufacturing curd is transferred to forms permitting conforms to the definition and stand- drainage of the whey. During drainage ard of identity for muenster cheese pre- the curd may be pressed and turned. scribed by § 133.160, except that the After drainage the curd is removed dairy ingredients are not pasteurized. from the forms and is salted. One or [54 FR 32057, Aug. 4, 1989] more of the other optional ingredients specified in paragraph (b)(3) of this sec- § 133.162 Neufchatel cheese. tion may be added during the proce- dure. (a) Description. (1) Neufchatel cheese is the soft uncured cheese prepared by (b) Optional ingredients. The following the procedure set forth in paragraph safe and suitable ingredients may be (a)(2) of this section or by any other used: procedure which produces a finished (1) Dairy ingredients. Milk, nonfat cheese having the same physical and milk, or cream, as defined in § 133.3, chemical properties. The milkfat con- used alone or in combination. tent is not less than 20 percent but less (2) Clotting enzymes. Rennet and/or than 33 percent by weight of the fin- other clotting enzymes of animal, ished food and the maximum moisture plant, or microbial origin. content is 65 percent by weight, as de- (3) Other optional ingredients. (i) termined by the methods described in Coloring. § 133.5. The dairy ingredients used are (ii) Calcium chloride in an amount pasteurized. not more than 0.02 percent (calculated (2) One or more of the dairy ingredi- as anhydrous calcium chloride) of the ents specified in paragraph (b)(1) of weight of the dairy ingredients, used as this section is subjected to the action a coagulation aid. of a harmless lactic acid-producing (iii) Enzymes of animal, plant, or mi- bacterial culture, with or without one crobial origin used in curing or flavor or more of the clotting enzymes speci- development. fied in paragraph (b)(2) of this section. (iv) Antimycotic agents, the cumu- The mixture is held until the dairy in- lative levels of which shall not exceed gredients coagulate. The coagulated current good manufacturing practice, mass may be warmed and stirred and it may be added to the surface of the is drained. The moisture content may cheese. be adjusted with one of the optional in- (v) Vegetable oil, used as a coating gredients in paragraph (b)(3)(ii) of this for the rind. section. The curd may be pressed,

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chilled, worked, and heated until it be- and the maximum moisture content is comes fluid. It may then be homog- 46 percent by weight, as determined by enized or otherwise mixed. One or more the methods described in § 133.5. The of the dairy ingredients specified in dairy ingredients used may be pasteur- paragraph (b)(1) of this section or the ized. Nuworld cheese is at least 60 days other optional ingredients specified in old. paragraph (b)(3) of this section may be (2) One or more of the dairy ingredi- added during the procedure. ents specified in paragraph (b)(1) of (b) Optional ingredients. The following this section may be warmed and is sub- safe and suitable ingredients may be jected to the action of a lactic acid- used: producing bacterial culture. One or (1) Dairy ingredients. Milk, nonfat more of the clotting enzymes specified milk, or cream, as defined in § 133.3. in paragraph (b)(2) of this section is (2) Clotting enzymes. Rennet and/or added to set the dairy ingredients to a other clotting enzymes of animal, semisolid mass. The mass is cut into plant, or microbial origin. smaller portions and allowed to stand (3) Other optional ingredients. (i) Salt. for a time. The mixed curd and whey is (ii) Cheese whey, concentrated cheese placed into forms permitting further whey, dried cheese whey, or reconsti- drainage. While being placed in forms, tuted cheese whey prepared by addition spores of a white mutant of the mold of water to concentrated cheese whey or dried cheese whey. Penicillium roquefortii are added. The (iii) Stabilizers, in a total amount forms are turned several times during not to exceed 0.5 percent of the weight drainage. When sufficiently drained, of the finished food, with or without the shaped curd is removed from the the addition of dioctyl sodium sulfo- forms and salted with dry salt or brine. succinate in a maximum amount of 0.5 Perforations are then made in the percent of the weight of the sta- shaped curd and it is held at a tempera- ° bilizer(s) used. ture of approximately 50 F at 90 to 95 (c) Nomenclature. The name of the percent relative humidity, until the food is ‘‘neufchatel cheese’’. characteristic mold growth has devel- (d) Label declaration. Each of the in- oped. During storage, the surface of the gredients used in the food shall be de- cheese may be scraped to remove sur- clared on the label as required by the face growth of undesirable microorga- applicable sections of parts 101 and 130 nisms. One or more of the other op- of this chapter, except that: tional ingredients specified in para- (1) Enzymes of animal, plant, or mi- graph (b)(3) of this section may be crobial origin may be declared as ‘‘en- added during the procedure. zymes’’; and (b) Optional ingredients. The following (2) The dairy ingredients may be de- safe and suitable ingredients may be clared, in descending order of predomi- used: nance, by use of the terms ‘‘milkfat (1) Dairy ingredients. Milk, nonfat and nonfat milk’’ or ‘‘nonfat milk and milk, or cream, as defined in § 133.3, milkfat’’, as appropriate. used alone or in combination. [54 FR 32057, Aug. 4, 1989, as amended at 58 (2) Clotting enzymes. Rennet and/or FR 2894, Jan. 6, 1993] other clotting enzymes of animal, plant, or microbial origin. § 133.164 Nuworld cheese. (3) Other optional ingredients. (i) Blue (a) Description. (1) Nuworld cheese is or green color in an amount to neu- the food prepared by the procedure set tralize the natural yellow color of the forth in paragraph (a)(2) of this section curd. or by any other procedure which pro- (ii) Calcium chloride in an amount duces a finished cheese having the not more than 0.02 percent (calculated same physical and chemical properties. as anhydrous calcium chloride) of the It is characterized by the presence of weight of the dairy ingredients, used as creamy-white mold, a white mutant of a coagulation aid. Penicillium roquefortii, throughout the (iii) Enzymes of animal, plant, or mi- cheese. The minimum milkfat content crobial origin, used in curing or flavor is 50 percent by weight of the solids development.

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(c) Nomenclature. The name of the hoops, and pressed. The pressed curd is food is ‘‘nuworld cheese’’. removed and salted in brine, or dry- (d) Label declaration. Each of the in- salted. The cheese is cured in a cool, gredients used in the food shall be de- ventilated room. The rind of the cheese clared on the label as required by the may be coated or colored. A harmless applicable sections of parts 101 and 130 preparation of enzymes of animal or of this chapter, except that: plant origin capable of aiding in the (1) Enzymes of animal, plant, or mi- curing or development of flavor of par- crobial origin may be declared as ‘‘en- mesan cheese may be added during the zymes’’; and procedure, in such quantity that the (2) The dairy ingredients may be de- clared, in descending order of predomi- weight of the solids of such preparation nance, by the use of the terms ‘‘milkfat is not more than 0.1 percent of the and nonfat milk’’ or ‘‘nonfat milk and weight of the milk used. milkfat’’, as appropriate. (c)(1) For the purposes of this sec- tion, the word ‘‘milk’’ means cow’s [54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993] milk, which may be adjusted by sepa- rating part of the fat therefrom or by § 133.165 Parmesan and reggiano adding thereto one or more of the fol- cheese. lowing: Cream, skim milk, con- (a) Parmesan cheese, reggiano centrated skim milk, nonfat dry milk, cheese, is the food prepared from milk water in a quantity sufficient to recon- and other ingredients specified in this stitute any concentrated skim milk or section, by the procedure set forth in nonfat dry milk used. paragraph (b) of this section, or by an- (2) Such milk may be bleached by the other procedure which produces a fin- use of benzoyl peroxide or a mixture of ished cheese having the same physical benzoyl peroxide with potassium alum, and chemical properties as the cheese calcium sulfate, and magnesium car- produced when the procedure set forth bonate; but the weight of the benzoyl in paragraph (b) of this section is used. peroxide is not more than 0.002 percent It is characterized by a granular tex- of the weight of the milk bleached, and ture and a hard and brittle rind. It the weight of the potassium alum, cal- grates readily. It contains not more cium sulfate, and magnesium car- than 32 percent of moisture, and its bonate, singly or combined, is not more solids contain not less than 32 percent than six times the weight of the ben- of milkfat, as determined by the meth- ods prescribed in § 133.5 (a), (b), and (d). zoyl peroxide used. If milk is bleached It is cured for not less than 10 months. in this manner, sufficient vitamin A is (b) Milk, which may be pasteurized or added to the curd to compensate for clarified or both, and which may be the vitamin A or its precursors de- warmed, is subjected to the action of stroyed in the bleaching process, and harmless lactic-acid-producing bac- artificial coloring is not used. teria, present in such milk or added (d) Safe and suitable antimycotic thereto. Sufficient rennet, or other safe agent(s), the cumulative levels of and suitable milk-clotting enzyme that which shall not exceed current good produces equivalent curd formation, or manufacturing practice may be added both, with or without purified calcium to the surface of the cheese. chloride in a quantity not more than (e) Label declaration. Each of the in- 0.02 percent (calculated as anhydrous gredients used in the food shall be de- calcium chloride) of the weight of the clared on the label as required by the milk, is added to set the milk to a applicable sections of parts 101 and 130 semisolid mass. Harmless artificial of this chapter, except that enzymes of coloring may be added. The mass is cut animal, plant, or microbial origin may into pieces no larger than wheat ker- be declared as ‘‘enzymes’’. nels, heated, and stirred until the tem- perature reaches between 115 °F and 125 [42 FR 14366, Mar. 15, 1977, as amended at 48 °F. The curd is allowed to settle and is FR 49014, Oct. 24, 1983; 49 FR 10095, Mar. 19, then removed from the kettle or vat, 1984; 58 FR 2894, Jan. 6, 1993] drained for a short time, placed in

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§ 133.167 Pasteurized blended cheese. cheese, followed by the term ‘‘with lll’’, the blank being filled in with Pasteurized blended cheese conforms the common or usual name or names of to the definition and standard of iden- the fruits, vegetables, or meats used, in tity, and is subject to the requirements order of predominance by weight. for label statement of ingredients, pre- scribed for pasteurized process cheese [42 FR 14366, Mar. 15, 1977, as amended at 49 by § 133.169, except that: FR 10095, Mar. 19, 1977; 58 FR 2894, Jan. 6, (a) In mixtures of two or more 1993] cheeses, cream cheese or neufchatel § 133.169 Pasteurized process cheese. cheese may be used. (b) None of the ingredients prescribed (a)(1) Pasteurized process cheese is or permitted for pasteurized process the food prepared by comminuting and cheese by § 133.169 (c) and (d)(1) is used. mixing, with the aid of heat, one or (c) In case of mixtures of two or more more cheeses of the same or two or cheeses containing cream cheese or more varieties, except cream cheese, neufchatel cheese, the moisture con- neufchatel cheese, cottage cheese, tent is not more than the arithmetical lowfat cottage cheese, cottage cheese average of the maximum moisture con- dry curd, cook cheese, hard grating tents prescribed by the definitions and cheese, semisoft part-skim cheese, standards of identity for the varieties part-skim spiced cheese, and skim milk cheese for manufacturing with an of cheeses blended, for which such lim- emulsifying agent prescribed by para- its have been prescribed. graph (c) of this section into a homo- (d) The word ‘‘process’’ is replaced by geneous plastic mass. One or more of the word ‘‘blended’’ in the name pre- the optional ingredients designated in scribed by § 133.169(e). paragraph (d) of this section may be [42 FR 14366, Mar. 15, 1977, as amended at 58 used. FR 2894, Jan. 6, 1993] (2) During its preparation, pasteur- ized process cheese is heated for not § 133.168 Pasteurized blended cheese less than 30 seconds at a temperature with fruits, vegetables, or meats. of not less than 150 °F. When tested for (a) Pasteurized blended cheese with phosphatase by the method prescribed fruits, vegetables, or meats, or mix- in § 133.5(c), the phenol equivalent of tures of these is the food which con- 0.25 gram of pasteurized process cheese forms to the definition and standard of is not more than 3 micrograms. identity, and is subject to the require- (3)(i) The moisture content of a pas- ments for label statement of ingredi- teurized process cheese made from a ents, prescribed for pasteurized blended single variety of cheese is not more cheese by § 133.167, except that: than 1 percent greater than the max- (1) Its moisture content may be 1 per- imum moisture content prescribed by cent more, and the milk fat content of the definition and standard of identity, its solids may be 1 percent less, than if any there be, for the variety of the limits prescribed by § 133.167 for cheese used; but in no case is more moisture and milk fat in the cor- than 43 percent, except that the mois- responding pasteurized blended cheese. ture content of pasteurized process (2) It contains one or any mixture of washed curd cheese or pasteurized two or more of the following: Any prop- process colby cheese is not more than erly prepared cooked, canned, or dried 40 percent; the moisture content of pas- fruit; any properly prepared cooked, teurized process swiss cheese or pas- canned, or dried vegetable; any prop- teurized process gruyere cheese is not erly prepared cooked or canned meat. more than 44 percent; and the moisture (3) When the added fruits, vegetables, content of pasteurized process lim- or meats contain fat, the method pre- burger cheese is not more than 51 per- scribed for the determination of fat by cent. § 133.5(b) is not applicable. (ii) The fat content of the solids of a (b) The name of a pasteurized blended pasteurized process cheese made from a cheese with fruits, vegetables, or meats single variety of cheese is not less than is the name prescribed by § 133.167 for the minimum prescribed by the defini- the applicable pasteurized blended tion and standard of identity, if any

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there be, for the variety of cheese used, cheese, or gorgonzola cheese is not less but in no case is less than 47 percent; than 5 percent of the total weight of except that the fat content of the sol- all, and the weight of limburger cheese ids of pasteurized process swiss cheese is not less than 3 percent of the total is not less than 43 percent, and the fat weight of all. These limits do not apply content of the solids of pasteurized to the quantity of cheddar cheese, process gruyere cheese is not less than washed curd cheese, colby cheese and 45 percent. granular cheese in mixtures which are (4)(i) The moisture content of a pas- designated as ‘‘American cheese’’ as teurized process cheese made from two prescribed in paragraph (e)(2)(ii) of this or more varieties of cheese is not more section. Such mixtures are considered than 1 percent greater than the arith- as one variety of cheese for the pur- metical average of the maximum mois- poses of this paragraph (a)(6). ture contents prescribed by the defini- (7) For the purposes of this section, tions and standards of identity, if any cheddar cheese for manufacturing, there be, for the varieties of cheese washed curd cheese for manufacturing, used; but in no case is the moisture colby cheese for manufacturing, granu- content more than 43 percent, except lar cheese for manufacturing, brick that the moisture content of a pasteur- cheese for manufacturing, muenster ized process cheese made from two or cheese for manufacturing, and swiss more of the varieties cheddar cheese, cheese for manufacturing are consid- washed curd cheese, colby cheese, and ered as cheddar cheese, washed curd granular cheese is not more than 40 cheese, colby cheese, granular cheese, percent, and the moisture content of a brick cheese, muenster cheese, and mixture of swiss cheese and gruyere swiss cheese, respectively. cheese is not more than 44 percent. (b) Pasteurized process cheese may be (ii) The fat content of the solids of a smoked, or the cheese or cheeses from pasteurized process cheese made from which it is made may be smoked, be- two or more varieties of cheese is not fore comminuting and mixing, or it less than the arithmetical average of may contain substances prepared by the minimum fat contents prescribed condensing or precipitating wood by the definitions and standards of smoke. identity, if any there be, for the vari- eties of cheese used, but in no case is (c) The emulsifying agent referred to less than 47 percent, except that the fat in paragraph (a) of this section is one content of the solids of a pasteurized or any mixture of two or more of the process gruyere cheese made from a following: Monosodium phosphate, di- mixture of swiss cheese and gruyere sodium phosphate, dipotassium phos- cheese is not less than 45 percent. phate, trisodium phosphate, sodium (5) Moisture and fat are determined metaphosphate (sodium by the methods prescribed in § 133.5(a), hexametaphosphate), sodium acid (b), and (d). pyrophosphate, tetrasodium (6) The weight of each variety of pyrophosphate, sodium aluminum cheese in a pasteurized process cheese phosphate, sodium citrate, potassium made from two varieties of cheese is citrate, calcium citrate, sodium tar- not less than 25 percent of the total trate, and sodium potassium tartrate, weight of both, except that the weight in such quantity that the weight of the of blue cheese, nuworld cheese, roque- solids of such emulsifying agent is not fort cheese, or gorgonzola cheese is not more than 3 percent of the weight of less than 10 percent of the total weight the pasteurized process cheese. of both, and the weight of limburger (d) The optional ingredients referred cheese is not less than 5 percent of the to in paragraph (a) of this section are: total weight of both. The weight of (1) An acidifying agent consisting of each variety of cheese in a pasteurized one or any mixture of two or more of process cheese made from three or the following: A vinegar, lactic acid, more varieties of cheese is not less citric acid, acetic acid, and phosphoric than 15 percent of the total weight of acid, in such quantity that the pH of all, except that the weight of blue the pasteurized process cheese is not cheese, nuworld cheese, roquefort below 5.3.

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(2) Cream, anhydrous milkfat, dehy- (ii) In case it is made of cheddar drated cream, or any combination of cheese, washed curd cheese, colby two or more of these, in such quantity cheese, or granular cheese or any mix- that the weight of the fat derived ture of two or more of these, it may be therefrom is less than 5 percent of the designated ‘‘Pasteurized process Amer- weight of the pasteurized process ican cheese’’; or when cheddar cheese, cheese. washed curd cheese, colby cheese, (3) Water. granular cheese, or any mixture of two (4) Salt. or more of these is combined with (5) Harmless artificial coloring. other varieties of cheese in the cheese (6) Spices or flavorings, other than ingredient, any of such cheeses or such any which singly or in combination mixture may be designated as ‘‘Amer- with other ingredients simulate the ican cheese’’. flavor of a cheese of any age or variety. The full name of the food shall appear (7) Pasteurized process cheese in the on the principal display panel of the form of slices or cuts in consumer-sized label in type of uniform size, style, and packages may contain an optional color. Wherever any word or statement mold-inhibiting ingredient consisting emphasizing the name of any ingre- of not more than 0.2 percent by weight dient appears on the label (other than of sorbic acid, potassium sorbate, so- in an ingredient statement as specified dium sorbate, or any combination of in paragraph (g) of this section) so con- two or more of these, or consisting of spicuously as to be easily seen under not more than 0.3 percent by weight of customary conditions of purchase, the sodium propionate, calcium propio- full name of the food shall immediately nate, or a combination of sodium pro- and conspicuously precede or follow pionate and calcium propionate. such word or statement in type of at (8) Pasteurized process cheese in the least the same size as the type used in form of slices or cuts in consumer-sized such word or statement. packages may contain lecithin as an (f) The name of the food shall include optional anti-sticking agent in an a declaration of any flavoring, includ- amount not to exceed 0.03 percent by ing smoke and substances prepared by weight of the finished product. condensing or precipitating wood (9) Safe and suitable enzyme modified smoke, that characterizes the product cheese. as specified in § 101.22 of this chapter (e) The name of a pasteurized process and a declaration of any spice that cheese for which a definition and characterizes the product. standard of identity is prescribed by (g) Each of the ingredients used in this section is as follows: the food shall be declared on the label (1) In case it is made from a single as required by the applicable sections variety of cheese, its name is ‘‘Pas- of parts 101 and 130 of this chapter, ex- teurized process lll cheese’’, the cept that cheddar cheese, washed curd blank being filled in with the name of cheese, colby cheese, granular cheese, the variety of cheese used. or any mixture of two or more of these (2) In case it is made from two or may be designated as ‘‘American more varieties of cheese, its name is cheese’’. ‘‘Pasteurized process lll and lll [42 FR 14366, Mar. 15, 1977, as amended at 49 cheese’’, or ‘‘Pasteurized process lll FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, blended with lll cheese’’, or ‘‘Pas- 1993] teurized process blend of lll and lll cheese’’, the blanks being filled § 133.170 Pasteurized process cheese in with the names of the varieties of with fruits, vegetables, or meats. cheeses used, in order of predominance (a) Unless a definition and standard by weight; except that: of identity specifically applicable is es- (i) In case it is made from gruyere tablished by another section of this cheese and swiss cheese, and the weight part, a pasteurized process cheese with of gruyere cheese is not less than 25 fruits, vegetables, or meats, or mix- percent of the weight of both, it may tures of these is a food which conforms be designated ‘‘Pasteurized process to the definition and standard of iden- gruyere cheese’’; and tity, and is subject to the requirements

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for label statement of ingredients, pre- that the weight of the solids thereof is scribed for pasteurized process cheese not less than 0.2 percent of the weight by § 133.169, except that: of the finished pasteurized process pi- (1) Its moisture content may be 1 per- mento cheese. cent more, and the milk fat content of (e) The optional ingredients des- its solids may be 1 percent less than ignated in § 133.169(b) and (d)(6) are not the limits prescribed by § 133.169 for used. moisture and fat in the corresponding [42 FR 14366, Mar. 15, 1977, as amended at 58 pasteurized process cheese. FR 2894, Jan. 6, 1993] (2) It contains one or any mixture of two or more of the following: Any prop- § 133.173 Pasteurized process cheese erly prepared cooked, canned, or dried food. fruit; any properly prepared cooked, (a)(1) A pasteurized process cheese canned, or dried vegetable; any prop- food is the food prepared by erly prepared cooked or canned meat. comminuting and mixing, with the aid (3) When the added fruits, vegetables, of heat, one or more of the optional or meats contain fat, the method pre- cheese ingredients prescribed in para- scribed for the determination of fat by graph (c) of this section, with one or § 133.5(b) is not applicable. more of the optional dairy ingredients (b) The name of a pasteurized process prescribed in paragraph (d) of this sec- cheese with fruits, vegetables, or meats tion, into a homogeneous plastic mass. is the name prescribed by § 133.169 for One or more of the optional ingredients the applicable pasteurized process specified in paragraph (e) of this sec- cheese, followed by the term ‘‘with tion may be used. lll’’, the blank being filled in with (2) During its preparation, a pasteur- the common or usual name or names of ized process cheese food is heated for the fruits, vegetables, or meats used, in not less than 30 seconds, at a tempera- order of predominance by weight. ture of not less than 150 °F. When test- [42 FR 14366, Mar. 15, 1977, as amended at 49 ed for phosphatase by the method pre- FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, scribed in § 133.5(c), the phenol equiva- 1993] lent of 0.25 gram of pasteurized process cheese food is not more than 3 § 133.171 Pasteurized process pimento micrograms. cheese. (3) The moisture content of a pas- Pasteurized process pimento cheese teurized process cheese food is not is the food which conforms to the defi- more than 44 percent, and the fat con- nition and standard of identity for pas- tent is not less than 23 percent. teurized process cheese with fruits, (4) Moisture and fat are determined vegetables, or meats, and is subject to by the methods prescribed in § 133.5(a) the requirement for label statement of and (b), except that in determining ingredients, except that: moisture the loss in weight which oc- (a) Its moisture content is not more curs in drying for 5 hours, under the than 41 percent, and the fat content of conditions prescribed in such method, its solids is not less than 49 percent. is taken as the weight of the moisture. (b) The cheese ingredient is cheddar (5) The weight of the cheese ingre- cheese, washed curd cheese, colby dient prescribed by paragraph (a)(1) of cheese, granular cheese or any mixture this section constitutes not less than 51 of two or more of these in any propor- percent of the weight of the finished tion. pasteurized process cheese food. (c) For the purposes of this section, (6) The weight of each variety of cheddar cheese for manufacturing, cheese in a pasteurized process cheese washed curd cheese for manufacturing, food made with two varieties of cheese colby cheese for manufacturing, and is not less than 25 percent of the total granular cheese for manufacturing weight of both, except that the weight shall be considered as cheddar cheese, of blue cheese, nuworld cheese, roque- washed curd cheese, colby cheese, and fort cheese, gorgonzola cheese, or lim- granular cheese, respectively. burger cheese is not less than 10 per- (d) The only fruit, vegetable, or meat cent of the total weight of both. The ingredient is pimentos in such quantity weight of each variety of cheese in a

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pasteurized process cheese food made (1) An emulsifying agent consisting with three or more varieties of cheese of one or any mixture of two or more of is not less than 15 percent of the total the following: Monosodium phosphate, weight of all, except that the weight of disodium phosphate, dipotassium phos- blue cheese, nuworld cheese, roquefort phate, trisodium phosphate, sodium cheese, gorgonzola cheese, or limburger metaphosphate (sodium hexametaphos- cheese is not less than 5 percent of the phate), sodium acid pyrophosphate, total weight of all. These limits do not tetrasodium pyrophosphate, sodium apply to the quantity of cheddar aluminum phosphate, sodium citrate, cheese, washed curd cheese, colby potassium citrate, calcium citrate, so- cheese, and granular cheese in mix- dium tartrate, and sodium potassium tures which are designated as ‘‘Amer- tartrate, in such quantity that the ican cheese’’ as prescribed in paragraph weight of the solids of such emulsifying (h)(5) of this section. Such mixtures are agent is not more than 3 percent of the considered as one variety of cheese for weight of the pasteurized process the purposes of this subparagraph. cheese food. (7) For the purposes of this section, (2) An acidifying agent consisting of cheddar cheese for manufacturing, one or any mixture of two or more of washed curd cheese for manufacturing, the following: A vinegar, lactic acid, colby cheese for manufacturing, granu- citric acid, acetic acid, and phosphoric lar cheese for manufacturing, brick acid in such quantity that the pH of cheese for manufacturing, muenster the pasteurized process cheese food is cheese for manufacturing, and swiss not below 5.0. cheese for manufacturing are consid- (3) Water. ered as cheddar cheese, washed curd (4) Salt. cheese, colby cheese, granular cheese, (5) Harmless artificial coloring. brick cheese, muenster cheese, and (6) Spices or flavorings other than swiss cheese, respectively. any which singly or in combination (b) Pasteurized process cheese food with other ingredients simulate the may be smoked, or the cheese or flavor of cheese of any age or variety. cheeses from which it is made may be (7) Pasteurized process cheese food in smoked, before comminuting and mix- the form of slices or cuts in consumer- ing, or it may contain substances pre- sized packages may contain an op- pared by condensing or precipitating tional mold-inhibiting ingredient con- wood smoke. sisting of not more than 0.2 percent by (c) The optional cheese ingredients weight of sorbic acid, potassium sor- referred to in paragraph (a) of this sec- bate, sodium sorbate, or any combina- tion are one or more cheeses of the tion of two or more of these, or con- same or two or more varieties, except sisting of not more than 0.3 percent by cream cheese, neufchatel cheese, cot- weight of sodium propionate, calcium tage cheese, creamed cottage cheese, propionate, or a combination of sodium cook cheese, and skim-milk cheese for propionate and calcium propionate. manufacturing, and except that hard (8) Pasteurized process cheese food in grating cheese, semisoft part skim the form of slices or cuts in consumer- cheese, and part-skim spiced cheese are sized packages may contain lecithin as not used alone or in combination with an optional anti-sticking agent in an each other as the cheese ingredient. amount not to exceed 0.03 percent by (d) The optional dairy ingredients re- weight of the finished product. ferred to in paragraph (a) of this sec- (9) Safe and suitable enzyme modified tion are cream, milk, skim milk, but- cheese. termilk, cheese whey, any of the fore- (f) The name of the food is ‘‘Pasteur- going from which part of the water has ized process cheese food’’. The full been removed, anhydrous milkfat, de- name of the food shall appear on the hydrated cream, albumin from cheese principal display panel of the label in whey, and skim milk cheese for manu- type of uniform size, style, and color. facturing. Wherever any word or statement em- (e) The other optional ingredients re- phasizing the name of any ingredient ferred to in paragraph (a) of this sec- appears on the label (other than in an tion are: ingredient statement as specified in

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paragraph (h) of this section) so con- meats used, in order of predominance spicuously as to be easily seen under by weight. customary conditions of purchase, the (c) If the only vegetable ingredient is full name of the food shall immediately pimento, and no meat or fruit ingre- and conspicuously precede or follow dient is used, the weight of the solids such word or statement in type of at of such pimentos is not less than 0.2 least the same size as the type used in percent of the weight of the finished such word or statement. food. The name of this food is ‘‘Pi- (g) The name of the food shall include mento pasteurized process cheese food’’ a declaration of any flavoring, includ- or ‘‘Pasteurized process pimento cheese ing smoke and substances prepared by food’’. condensing or precipitating wood smoke, that characterizes the product [42 FR 14366, Mar. 15, 1977, as amended at 49 as specified in § 101.22 of this chapter FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, and a declaration of any spice that 1993] characterizes the product. (h) Each of the ingredients used in § 133.175 Pasteurized cheese spread. the food shall be declared on the label Pasteurized cheese spread is the food as required by the applicable sections which conforms to the definition and of parts 101 and 130 of this chapter, ex- standard of identity, and is subject to cept that cheddar cheese, washed curd the requirements for label statement of cheese, colby cheese, granular cheese, ingredients, prescribed for pasteurized or any mixture of two or more of these process cheese spread by § 133.179, ex- may be designated as ‘‘American cept that no emulsifying agent as pre- cheese’’. scribed by § 133.179(e) is used. [42 FR 14366, Mar. 15, 1977, as amended at 49 [58 FR 2894, Jan. 6, 1993] FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993] § 133.176 Pasteurized cheese spread with fruits, vegetables, or meats. § 133.174 Pasteurized process cheese food with fruits, vegetables, or (a) Pasteurized cheese spread with meats. fruits, vegetables, or meats, or mix- (a) Pasteurized process cheese food tures of these is a food which conforms with fruits, vegetables, or meats, or to the definition and standard of iden- mixtures of these is the food which tity, and is subject to the requirements conforms to the definition and stand- for label statement of ingredients, pre- ard of identity, and is subject to the re- scribed for pasteurized cheese spread quirements for label statement of in- by § 133.175, except that: gredients, prescribed for pasteurized (1) It contains one or any mixture of process cheese food by § 133.173, except two or more of the following: Any prop- that: erly prepared cooked, canned, or dried (1) Its milk fat content is not less fruit; any properly prepared cooked, than 22 percent. canned, or dried vegetable; any prop- (2) It contains one or any mixture of erly prepared cooked or canned meat. two or more of the following: Any prop- (2) When the added fruits, vegetables, erly prepared cooked, canned, or dried or meats contain fat, the method pre- fruit; any properly prepared cooked, scribed for the determination of fat by canned, or dried vegetable; any prop- § 133.5(b) is not applicable. erly prepared cooked or canned meat. (b) The name of a pasteurized cheese (3) When the added fruits, vegetables, spread with fruits, vegetables, or meats or meats contain fat, the method pre- is ‘‘Pasteurized cheese spread with scribed for the determination of fat by § 133.5(b) is not applicable. lll’’, the blank being filled in with (b) The name of a pasteurized process the name or names of the fruits, vege- cheese food with fruits, vegetables, or tables, or meats used, in order of pre- meats is ‘‘Pasteurized process cheese dominance by weight. food with lll’’, the blank being filled [42 FR 14366, Mar. 15, 1977, as amended at 49 in with the common or usual name or FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, names of the fruits, vegetables, or 1993]

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§ 133.178 Pasteurized neufchatel (3) An acidifying agent consisting of cheese spread with other foods. one or a mixture of two or more of the (a)(1) Pasteurized neufchatel cheese following: A vinegar, acetic acid, lactic spread with other foods is the class of acid, citric acid, phosphoric acid. foods each of which is prepared by mix- (4) A sweetening agent consisting of ing, with the aid of heat, neufchatel one or a mixture of two or more of the cheese with one or a mixture of two or following: Sugar, dextrose, corn sirup, more properly prepared foods (except corn sirup solids, glucose sirup, glucose other cheeses), such as fresh, cooked, sirup solids, maltose, malt sirup, canned, or dried fruits or vegetables; hydrolyzed lactose. cooked or canned meats; relishes, pick- (5) Cream, milk, skim milk, butter- les or other foods suitable for blending milk, cheese whey, any of the foregoing with neufchatel cheese. It may contain from which part of the water has been one or any mixture of two or more of removed, anhydrous milkfat, dehy- the optional ingredients named in drated cream, and albumin from cheese paragraph (b) of this section. The whey. amount of the added food or foods must (c) The name of the food is ‘‘pasteur- be sufficient to so differentiate the ized Neufchatel cheese spread with blend that it does not simulate neuf- lll’’ or ‘‘pasteurized Neufchatel chatel cheese. It is spreadable at 70 °F. cheese spread and lll’’, the blank (2) During its preparation the mix- being filled in with the common names ture is heated for not less than 30 sec- of the foods added, in order of predomi- onds at a temperature of not less than nance by weight. The full name of the 150 °F. When tested for phosphatase by food shall appear on the principal dis- the method prescribed in § 133.5(c), the play panel of the label in type of uni- phenol equivalent of 0.25 gram of such form size, style, and color. Wherever food is not more than 3 micrograms. any word or statement emphasizing the (3)(i) No water other than that con- name of any ingredient appears on the tained in the ingredients used is added label (other than in an ingredient to this food, but the moisture content statement as specified in paragraph (d) in no case is more than 65 percent. of this section) so conspicuously as to (ii) The milk fat is not less than 20 be easily seen under customary condi- percent by weight of the finished food. tions of purchase, the full name of the (b) The optional ingredients referred food shall immediately and conspicu- to in paragraph (a) of this section are: ously precede or follow such word or (1)(i) One or any mixture of two or statement in type of at least the same more of the following: Gum karaya, size as the type used in such word or gum tragacanth, carob bean gum, gela- statement. tin, algin (sodium alginate), propylene (d) Each of the ingredients used in glycol alginate, guar gum, sodium the food shall be declared on the label carboxymethylcellulose (cellulose as required by the applicable sections gum), carrageenan, oat gum, or xan- of parts 101 and 130 of this chapter. than gum. The total quantity of any [42 FR 14366, Mar. 15, 1977, as amended at 49 such substances, including that con- FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, tained in the neufchatel cheese, is not 1993] more than 0.8 percent by weight of the finished food. § 133.179 Pasteurized process cheese (ii) When one or more of the optional spread. ingredients in paragraph (b)(1)(i) of (a)(1) Pasteurized process cheese this section are used, dioctyl sodium spread is the food prepared by sulfosuccinate complying with the re- comminuting and mixing, with the aid quirements of § 172.810 of this chapter of heat, one or more of the optional may be used in a quantity not in excess cheese ingredients prescribed in para- of 0.5 percent by weight of such ingre- graph (c) of this section, with or with- dients. out one or more of the optional dairy (2) Artificial coloring, unless such ad- ingredients prescribed in paragraph (d) dition conceals damage or inferiority of this section, with one or more of the or makes the finished food appear bet- emulsifying agents prescribed in para- ter or of greater value than it is. graph (e) of this section, and with or

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without one or more of the optional in- colby cheese for manufacturing, granu- gredients prescribed by paragraph (f) of lar cheese for manufacturing, brick this section, into a homogeneous plas- cheese for manufacturing, muenster tic mass, which is spreadable at 70 °F. cheese for manufacturing, and swiss (2) During its preparation, a pasteur- cheese for manufacturing are consid- ized process cheese spread is heated for ered as cheddar cheese, washed curd not less than 30 seconds at a tempera- cheese, colby cheese, granular cheese, ture of not less than 150 °F. When test- brick cheese, muenster cheese, and ed for phosphatase by the method pre- swiss cheese, respectively. scribed in § 133.5(c), the phenol equiva- (b) Pasteurized process cheese spread lent of 0.25 gram of pasteurized process may be smoked, or the cheese or cheese spread is not more than 3 cheeses from which it is made may be micrograms. smoked, before comminuting and mix- (3) The moisture content of a pas- ing, or it may contain substances pre- teurized process cheese spread is more pared by condensing or precipitating than 44 percent but not more than 60 wood smoke. percent, and the milk fat content is (c) The optional cheese ingredients not less than 20 percent. referred to in paragraph (a) of this sec- (4) Moisture and fat are determined tion are one or more cheeses of the by the methods prescribed in § 133.5(a) same or two or more varieties, except and (b), except that in determining that skim-milk cheese for manufac- moisture the loss in weight which oc- turing may not be used, and except curs in drying for 5 hours, under the that cream cheese, neufchatel cheese, conditions prescribed in such method, cottage cheese, creamed cottage is taken as the weight of the moisture. cheese, cook cheese, hard grating (5) The weight of the cheese ingre- cheese, semisoft part-skim cheese, and dient referred to in paragraph (a)(1) of part-skim spiced cheese are not used, this section constitutes not less than 51 alone or in combination with each percent of the weight of the pasteur- other, as the cheese ingredient. ized process cheese spread. (6) The weight of each variety of (d) The optional dairy ingredients re- cheese in a pasteurized process cheese ferred to in paragraph (a) of this sec- spread made with two varieties of tion are cream, milk, skim milk, but- cheese is not less than 25 percent of the termilk, cheese whey, any of the fore- total weight of both, except that the going from which part of the water has weight of blue cheese, nuworld cheese, been removed, anhydrous milkfat, de- roquefort cheese, gorgonzola cheese, or hydrated cream, albumin from cheese limburger cheese is not less than 10 whey, and skim milk cheese for manu- percent of the total weight of both. The facturing. weight of each variety of cheese in a (e) The emulsifying agents prescribed pasteurized process cheese spread made in paragraph (a) of this section are one with three or more varieties of cheese or any mixture of two or more of the is not less than 15 percent of the total following: Monosodium phosphate, di- weight of all, except that the weight of sodium phosphate, dipotassium phos- blue cheese, nuworld cheese, roquefort phate, trisodium phosphate, sodium cheese, gorgonzola cheese, or limburger metaphosphate (sodium hexametaphos- cheese is not less than 5 percent of the phate), sodium acid pyrophosphate, total weight of all. These limits do not tetrasodium pyrophosphate, sodium apply to the quantity of cheddar aluminum phosphate, sodium citrate, cheese, washed curd cheese, colby potassium citrate, calcium citrate, so- cheese, and granular cheese in mix- dium tartrate, and sodium potassium tures which are designated as ‘‘Amer- tartrate, in such quantity that the ican cheese’’ as prescribed in paragraph weight of the solids of such emulsifying (i)(5) of this section. Such mixtures are agent is not more than 3 percent of the considered as one variety of cheese for weight of the pasteurized process the purposes of this paragraph (a)(6). cheese spread. (7) For the purposes of this section, (f) The other optional ingredients re- cheddar cheese for manufacturing, ferred to in paragraph (a) of this sec- washed curd cheese for manufacturing, tion are:

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(1)(i) One or any mixture of two or (10) Safe and suitable enzyme modi- more of the following: Carob bean gum, fied cheese. gum karaya, gum tragacanth, guar (11) Nisin preparation in an amount gum, gelatin, sodium carboxymethyl- which results in not more than 250 cellulose (cellulose gum), carrageenan, parts per million nisin in the food. oat gum, algin (sodium alginate), pro- (g) The name of the food is ‘‘pasteur- pylene glycol alginate, or xanthan ized process cheese spread’’. The full gum. The total weight of such sub- name of the food shall appear on the stances is not more than 0.8 percent of principal display panel of the label in the weight of the finished food. type of uniform size, style, and color. (ii) When one or more of the optional Wherever any word or statement em- ingredients in paragraph (f)(1)(i) of this phasizing the name of any ingredient section are used, dioctyl sodium sulfo- appears on the label (other than in an succinate complying with the require- ingredient statement as specified in ments of § 172.810 of this chapter may paragraph (i) of this section) so con- be used in a quantity not in excess of spicuously as to be easily seen under 0.5 percent by weight of such ingredi- customary conditions of purchase, the ents. full name of the food shall immediately (2) An acidifying agent consisting of and conspicuously precede or follow one or any mixture of two or more of such word or statement in type of at the following: A vinegar, lactic acid, least the same size as the type used in citric acid, acetic acid, and phosphoric such word or statement. acid, in such quantity that the pH of (h) The name of the food shall in- the pasteurized process cheese spread is clude a declaration of any flavoring, not below 4.0. including smoke and substances pre- (3) A sweetening agent consisting of pared by condensing or precipitating one or any mixture of two or more of wood smoke, that characterizes the the following: Sugar, dextrose, corn product as specified in § 101.22 of this sugar, corn sirup, corn sirup solids, chapter and a declaration of any spice glucose sirup, glucose sirup solids, that characterizes the product. maltose, malt sirup, and hydrolyzed (i) Each of the ingredients used in the lactose, in a quantity necessary for food shall be declared on the label as seasoning. required by the applicable sections of (4) Water. parts 101 and 130 of this chapter, except (5) Salt. that cheddar cheese, washed curd (6) Harmless artificial coloring. cheese, colby cheese, granular cheese, (7) Spices or flavorings other than or any mixture of two or more of these any which singly or in combination may be designated as ‘‘American with other ingredients simulates the cheese’’. flavor of a cheese of any age or variety. [42 FR 14366, Mar. 15, 1977, as amended at 49 (8) Pasteurized process cheese spread FR 10095, Mar. 19, 1984; 54 FR 6121, Feb. 8, in consumer-sized packages may con- 1989; 54 FR 22741, May 26, 1989; 58 FR 2895, tain an optional mold-inhibiting ingre- Jan. 6, 1993] dient consisting of sorbic acid, potas- sium sorbate, sodium sorbate, or any § 133.180 Pasteurized process cheese combination of two or more of these, in spread with fruits, vegetables, or an amount not to exceed 0.2 percent by meats. weight, calculated as sorbic acid or (a) Pasteurized process cheese spread consisting of not more than 0.3 percent with fruits, vegetables, or meats, or by weight of sodium propionate, cal- mixtures of these is a food which con- cium propionate, or a combination of forms to the definition and standard of sodium propionate and calcium propio- identity, and is subject to the require- nate. ments for label statement of ingredi- (9) Pasteurized process cheese spread ents, prescribed for pasteurized process in consumer-sized packages may con- cheese spread by § 133.179, except that: tain lecithin as an optional anti-stick- (1) It contains one or any mixture of ing agent in an amount not to exceed two or more of the following: Any prop- 0.03 percent by weight of the finished erly prepared cooked, canned, or dried product. fruit; any properly prepared cooked,

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canned, or dried vegetable; any prop- proper sealing of the surface. The erly prepared cooked or canned meat. molded curd is then firmed by immer- (2) When the added fruits, vegetables, sion in cold water, salted in brine, and or meats contain fat, the method pre- dried. It is given some additional cur- scribed for the determination of fat by ing. Provolone cheese may be smoked, § 133.5(b) is not applicable. and one or more of the other optional (b) The name of a pasteurized process ingredients specified in paragraph cheese spread with fruits, vegetables, (b)(3) of this section may be added dur- or meats is ‘‘Pasteurized process cheese ing the procedure. spread with lll’’, the blank being (b) Optional ingredients. The following filled in with the name or names of the safe and suitable ingredients may be fruits, vegetables, or meats used, in used: order of predominance by weight. (1) Dairy ingredients. Milk, nonfat [42 FR 14366, Mar. 15, 1977, as amended at 49 milk, or cream, as defined in § 133.3, FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, used alone or in combination. 1993] (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, § 133.181 Provolone cheese. plant, or microbial origin. (a) Description. (1) Provolone, a pasta (3) Other optional ingredients. (i) Blue filata or stretched curd-type cheese, is or green color in an amount to neu- the food prepared by the procedure set tralize the natural yellow color of the forth in paragraph (a)(3) of this section, curd. or by any other method which produces (ii) Calcium chloride in an amount a finished cheese having the same not more than 0.02 percent (calculated physical and chemical properties. It as anhydrous calcium chloride) by has a stringy texture. The minimum weight of the dairy ingredients, used as milkfat content is 45 percent by weight a coagulation aid. of the solids, as determined by the (iii) Enzymes of animal, plant, or mi- methods described in § 133.5 and the crobial origin, used in curing or flavor maximum moisture content is 45 per- development. cent by weight. If the dairy ingredients (iv) Safe and suitable antimycotic used are not pasteurized, the cheese is agent(s), the cumulative levels of cured at a temperature of not less than which shall not exceed current good 35 °F for at least 60 days. manufacturing practice, may be added (2) If pasteurized dairy ingredients to the cheese during the kneading and are used, the phenol equivalent value stretching process and/or applied to the of 0.25 gram of provolone cheese is not surface of the cheese. more than 3 micrograms as determined (v) Benzoyl peroxide or a mixture of by the method described in § 133.5. benzoyl peroxide with potassium alum, (3) One or more of the dairy ingredi- calcium sulfate, and magnesium car- ents specified in paragraph (b)(1) of bonate used to bleach the dairy ingre- this section may be bleached, warmed, dients. The weight of the benzoyl per- and is subjected to the action of a lac- oxide is not more than 0.002 percent of tic acid-producing bacterial culture. the weight of the milk being bleached, One or more of the clotting enzymes and the weight of the potassium alum, specified in paragraph (b)(2) of this sec- calcium sulfate, and magnesium car- tion is added to set the dairy ingredi- bonate, singly or combined, is not more ents to a semisolid mass. The mass is than six times the weight of the ben- cut, stirred, and heated so as to pro- zoyl peroxide used. If milk is bleached mote and regulate the separation of in this manner, vitamin A is added to whey from the curd. The whey is the curd in such quantity as to com- drained off, and the curd is matted and pensate for the vitamin A or its precur- cut, immersed in hot water, and knead- sors destroyed in the bleaching process, ed and stretched until it is smooth and and artificial coloring is not used. free from lumps. Antimycotics may be (c) Nomenclature. (1) The name of the added to the curd during the kneading food is ‘‘provolone cheese’’. The name and stretching process. Then it is cut of the food may include the common and molded. During the molding the name of the shape of the cheese, such curd is kept sufficiently warm to cause as ‘‘salami provolone’’.

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(2) One of the following terms, in let- drous calcium chloride, of the weight ters not less than one-half the height of the milk) is added to set the milk to of the letters used in the name of the a semisolid mass. Harmless artificial food, shall accompany the name of the coloring may be added. After coagula- food wherever it appears on the prin- tion the mass is so treated as to pro- cipal display panel or panels: mote and regulate the separation of (i) ‘‘Smoked’’ if the food has been whey and curd. Such treatment may smoked. include one or more of the following: (ii) ‘‘Not smoked’’ if the food has not Cutting, stirring, heating, dilution been smoked. with water or brine. The whey, or part (d) Label declaration. Each of the in- of it, is drained off, and the curd is col- gredients used in the food shall be de- lected and shaped. It may be placed in clared on the label as required by the forms, and may be pressed. Harmless applicable sections of parts 101 and 130 flavor-producing microorganisms may of this chapter, except that: be added. It is cured under conditions (1) Enzymes of animal, plant, or mi- suitable for development of biological crobial origin may be declared as ‘‘en- curing agents on the surface of the zymes’’; and cheese, and the curing is conducted so (2) The dairy ingredients may be de- that the cheese cures from the surface clared, in descending order of predomi- toward the center. Salt may be added nance, by the use of the terms ‘‘milkfat during the procedure. A harmless prep- and nonfat milk’’ or ‘‘nonfat milk and aration of enzymes of animal or plant milkfat’’, as appropriate. origin capable of aiding in the curing [48 FR 2745, Jan. 21, 1983, as amended at 48 or development of flavor of soft ripened FR 49014, Oct. 24, 1983; 58 FR 2895, Jan. 6, cheeses may be added, in such quantity 1993] that the weight of the solids of such preparation is not more than 0.1 per- § 133.182 Soft ripened cheeses. cent of the weight of the milk used. (a) The cheeses for which definitions (c) For the purposes of this section: and standards of identity are pre- (1) The word ‘‘milk’’ means cow’s scribed by this section are soft ripened milk or goat’s milk or sheep’s milk or cheeses for which specifically applica- mixtures of two or all of these. Such ble definitions and standards of iden- milk may be adjusted by separating tity are not prescribed by other sec- part of the fat therefrom or (in the case tions of this part. They are made from of cow’s milk) by adding one or more of milk and other ingredients specified in the following: Cream, skim milk, con- this section, by the procedure set forth centrated skim milk, nonfat dry milk; in paragraph (b) of this section. Their (in the case of goat’s milk) the cor- solids contain not less than 50 percent of milkfat, as determined by the meth- responding products from goat’s milk; ods prescribed in § 133.5(a), (b), and (d). (in the case of sheep’s milk) the cor- If the milk used is not pasteurized, the responding products from sheep’s milk; cheese so made is cured at a tempera- water, in a quantity sufficient to re- ture of not less than 35 °F for not less constitute any such concentrated or than 60 days. dried products used. (b) Milk, which may be pasteurized or (2) Milk shall be deemed to have been clarified or both, and which may be pasteurized if it has been held at a tem- warmed, is subjected to the action of perature of not less than 143 °F for a harmless lactic-acid-producing bac- period of not less than 30 minutes, or teria or other harmless flavor-pro- for a time and at a temperature equiva- ducing bacteria, present in such milk lent thereto in phosphatase destruc- or added thereto. Sufficient rennet, tion. rennet paste, extract of rennet paste, (d) The name of each soft ripened or other safe and suitable milk-clot- cheese for which a definition and ting enzyme that produces equivalent standard of identity is prescribed by curd formation, singly or in any com- this section is ‘‘Soft ripened cheese’’, bination (with or without purified cal- preceded or followed by: cium chloride in a quantity not more (1) The specific common or usual than 0.02 percent, calculated as anhy- name of such soft ripened cheese, if any

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such name has become generally recog- milk) is added to set the milk to be a nized therefor; or semisolid mass. The mass is cut into (2) If no such specific common or particles no larger than corn kernels, usual name has become generally rec- stirred, and heated to a temperature of ognized therefor, an arbitrary or fan- about 120 °F. The curd is allowed to ciful name which is not false or mis- settle to the bottom of the kettle or leading in any particular. vat, and is then removed and drained (e) When milk other than cow’s milk for a short time, packed in forms or is used in whole or in part, the name of hoops, and pressed. The pressed curd is the cheese includes the statement salted by immersing in brine for about ‘‘made from lll’’, the blank being 24 hours and is then removed from the filled in with the name or names of the brine and the surface allowed to dry. It milk used, in order of predominance by is then alternately rubbed with salt weight. and washed at intervals. It may be per- (f) Each of the ingredients used in the forated with needles. It is finally food shall be declared on the label as drycured. During curing it is turned required by the applicable sections of and scraped. The surface may be parts 101 and 130 of this chapter. rubbed with vegetable oil. A harmless [42 FR 14366, Mar. 15, 1977, as amended at 49 preparation of enzymes of animal or FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, plant origin capable of aiding in the 1993] curing or development of flavor of ro- mano cheese may be added during the § 133.183 Romano cheese. procedure, in such quantity that the (a) Romano cheese is the food pre- weight of the solids of such preparation pared from cow’s milk or sheep’s milk is not more than 0.1 percent of the or goat’s milk or mixtures of two or all weight of the milk used. of these and other ingredients specified (c)(1) For the purposes of this sec- in this section, by the procedure set tion, the word ‘‘milk’’ means cow’s forth in paragraph (b) of this section, milk or goat’s milk or sheep’s milk or or by another procedure which pro- mixtures of two or all of these. Such duces a finished cheese having the milk may be adjusted by separating same physical and chemical properties part of the fat therefrom or (in the case as the cheese produced when the proce- of cow’s milk) by adding one or more of dure set forth in paragraph (b) of this the following: Cream, skim milk, con- section is used. It grates readily, and centrated skim milk, nonfat dry milk; has a granular texture and a hard and (in the case of goat’s milk) the cor- brittle rind. It contains not more than responding products from goat’s milk; 34 percent of moisture, and its solids (in the case of sheep’s milk) the cor- contain not less than 38 percent of responding products from sheep’s milk; milkfat, as determined by the methods water in a quantity sufficient to recon- prescribed in § 133.5(a), (b), and (d). It is stitute any such concentrated or dried cured for not less than 5 months. products used. (b) Milk, which may be pasteurized or (2) Such milk may be bleached by the clarified or both, and which may be use of benzoyl peroxide or a mixture of warmed, is subjected to the action of benzoyl peroxide with potassium alum, harmless lactic-acid-producing bac- calcium sulfate, and magnesium car- teria present in such milk or added bonate; but the weight of the benzoyl thereto. Harmless artificial blue or peroxide is not more than 0.002 percent green coloring in a quantity which neu- of the weight of the milk bleached, and tralizes any natural yellow coloring in the weight of the potassium alum, cal- the curd may be added. Rennet, rennet cium, sulfate, and magnesium car- paste, extract of rennet paste, or other bonate, singly or combined, is not more safe and suitable milk-clotting enzyme than six times the weight of the ben- that produces equivalent curd forma- zoyl peroxide used. If milk is bleached tion, singly or in any combination in this manner, sufficient vitamin A is (with or without purified calcium chlo- added to the curd to compensate for ride in a quantity not more than 0.02 the vitamin A or its precursors de- percent, calculated as anhydrous cal- stroyed in the bleaching process, and cium chloride, of the weight of the artificial coloring is not used.

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(d) Safe and suitable antimycotic described in § 133.5. The dairy ingredi- agent(s), the cumulative levels of ents used may be pasteurized. Roque- which shall not exceed current good fort cheese is at least 60 days old. manufacturing practice, may be added (2) One or more of the dairy ingredi- to the surface of the cheese. ents specified in paragraph (b)(1) of (e) When romano cheese is made sole- this section may be warmed and is sub- ly from cow’s milk, the name of such jected to the action of a lactic acid- cheese is ‘‘Romano cheese made from producing bacterial culture. One or cow’s milk’’, and may be preceded by more of the clotting enzymes specified the word ‘‘Vaccino’’ (or ‘‘Vacchino’’); in paragraph (b)(2) of this section is when made solely from sheep’s milk, added to set the dairy ingredients to a the name is ‘‘Romano cheese made semisolid mass. The mass is cut into from sheep’s milk’’, and may be pre- smaller portions and allowed to stand ceded by the word ‘‘’’; when for a time. The mixed curd and whey is made solely from goat’s milk, the placed into forms permitting further name is ‘‘Romano cheese made from drainage. While being placed in forms, goat’s milk’’, and may be preceded by spores of the mold Penicillium the word ‘‘Caprino’’; and when a mix- roquefortii are added. The forms are ture of two or all of the milks specified turned several times during drainage. in this section is used, the name of the When sufficiently drained, the shaped cheese is ‘‘Romano cheese made from curd is removed from the forms and lll’’, the blank being filled in with salted with dry salt or brine. Perfora- the names of the milks used, in order tions are then made in the shaped curd of predominance by weight. and it is held at a temperature of ap- (f) Label declaration. Each of the in- proximately 50 °F at 90 to 95 percent gredients used in the food shall be de- relative humidity, until the char- clared on the label as required by the acteristic mold growth has developed. applicable sections of parts 101 and 130 During storage, the surface of the of this chapter, except that: cheese may be scraped to remove sur- (1) When milk other than cow’s milk face growth of undesirable microorga- is used, in whole or in part, the com- nisms. One or more of the other op- mon or usual name of each such milk tional ingredients specified in para- ingredient shall be declared in order of graph (b)(3) of this section may be predominance by weight; and added during the procedure. (2) Enzymes of animal, plant, or mi- crobial origin may be declared as ‘‘en- (b) Operational ingredients. The fol- zymes’’. lowing safe and suitable ingredients may be used: [42 FR 14366, Mar. 15, 1977, as amended at 48 (1) Dairy ingredients. Forms of milk, FR 49014, Oct. 24, 1983; 49 FR 10095, Mar. 19, nonfat milk, or cream, as defined in 1984; 58 FR 2895, Jan. 6, 1993] § 133.3, of sheep origin, used alone or in § 133.184 Roquefort cheese, sheep’s combination. milk blue-mold, and blue-mold (2) Clotting enzymes. Rennet and/or cheese from sheep’s milk. other clotting enzymes of animal, (a) Description. (1) Roquefort cheese, plant, or microbial origin. sheep’s milk blue-mold cheese, blue- (3) Other optional ingredients. En- mold cheese from sheep’s milk, is the zymes of animal, plant, or microbial food prepared by the procedure set origin, used in curing or flavor develop- forth in paragraph (a)(2) of this section ment. or by any other procedure which pro- (c) Nomenclature. The name of the duces a finished cheese having the food is ‘‘roquefort cheese’’, or alter- same physical and chemical properties. natively, ‘‘sheep’s milk blue-mold It is characterized by the presence of cheese’’ or ‘‘blue-mold cheese from bluish-green mold, Penicillium roque- sheep’s milk. fortii, throughout the cheese. The min- (d) Label declaration. Each of the in- imum milkfat content is 50 percent by gredients used in the food shall be de- weight of the solids and the maximum clared on the label as required by the moisture content is 45 percent by applicable sections of parts 101 and 130 weight, as determined by the methods of this chapter, except that:

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(1) Enzymes of animal, plant, or mi- tion for about 3 days. The curd is then crobial origin may be declared as ‘‘en- cured at a temperature of from 60° to 70 zymes’’; and °F for 3 to 5 weeks to obtain the desired (2) The dairy ingredients may be de- eye formation. Further curing is con- clared, in descending order of predomi- ducted at a lower temperature. One or nance, by the use of the terms ‘‘milkfat more of the other optional ingredients from sheep’s milk and nonfat sheep’s specified in paragraph (b)(3) of this sec- milk’’ or ‘‘nonfat sheep’s milk and tion may be added during the proce- milkfat from sheep’s milk’’, as appro- dure. priate. (b) Optional ingredients. The following [54 FR 32058, Aug. 4, 1989, as amended at 58 safe and suitable ingredients may be FR 2895, Jan. 6, 1993] used: (1) Dairy ingredients. Milk, nonfat § 133.185 Samsoe cheese. milk, or cream, as defined in § 133.3, (a) Description. (1) Samsoe cheese is used alone or in combination. the food prepared by the procedure set (2) Clotting enzymes. Rennet and/or forth in paragraph (a)(3) of this section other clotting enzymes of animal, or by any other procedure which pro- plant, or microbial origin. duces a finished cheese having the (3) Other optional ingredients. (i) same physical and chemical properties. Coloring. It has a small amount of eye formation (ii) Calcium chloride in an amount of approximately uniform size of about not more than 0.02 percent (calculated five-sixteenths inch (8 millimeters). as anhydrous calcium chloride) by The minimum milkfat content is 45 weight of the dairy ingredients, used as percent by weight of the solids and the a coagulation aid. maximum moisture content is 41 per- (iii) Enzymes of animal, plant, or mi- cent by weight, as determined by the crobial origin, used in curing or flavor methods described in § 133.5. The dairy development. ingredients used may be pasteurized. (iv) Antimycotic agents, applied to Samsoe cheese is cured at not less than the surface of slices or cuts in con- 35 °F for at least 60 days. sumer-sized packages. (2) If pasteurized dairy ingredients (c) Nomenclature. The name of the are used, the phenol equivalent value food is ‘‘samsoe cheese’’. of 0.25 gram of samsoe cheese is not (d) Label declaration. Each of the in- more than 3 micrograms as determined gredients used in the food shall be de- by the method described in § 133.5. clared on the label as required by the (3) One or more of the dairy ingredi- applicable sections of parts 101 and 130 ents specified in paragraph (b)(1) of of this chapter, except that: this section may be warmed and is sub- (1) Enzymes of animal, plant, or mi- jected to the action of a lactic acid- crobial origin may be declared as ‘‘en- producing bacterial culture. One or zymes’’; and more of the clotting enzymes specified (2) The dairy ingredients may be de- in paragraph (b)(2) of this section is clared, in descending order of predomi- added to set the dairy ingredients to a nance, by the use of the terms ‘‘milkfat semisolid mass. After coagulation the and nonfat milk’’ or ‘‘nonfat milk and mass is cut into small cube-shaped milkfat’’, as appropriate. pieces with sides approximately three- eighths inch (1 centimeter). The mass [48 FR 2745, Jan. 21, 1983; 48 FR 11426, Mar. 18, is stirred and heated to about 102 °F, 1983, as amended at 58 FR 2895, Jan. 6, 1993] and so handled by further stirring, heating, dilution with water, and salt- § 133.186 Sap sago cheese. ing as to promote and regulate the sep- (a) Description. (1) Sap sago cheese is aration of curd and whey. When the de- the food prepared by the procedure set sired curd is obtained, it is transferred forth in paragraph (a)(2) of this section to forms permitting drainage of whey. or by any other procedure which pro- During drainage, the curd is pressed. duces a finished cheese having the After drainage, the curd is removed same physical and chemical properties. from the forms and is further salted by The cheese is pale green in color and immersing in a concentrated salt solu- has the shape of a truncated cone. The

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maximum moisture content is 38 per- (b) Milk, which may be pasteurized or cent by weight, as determined by the clarified or both, and which may be method described in § 133.5. Sap sago warmed, is subjected to the action of cheese is not less than 5 months old. harmless lactic-acid-producing bac- (2) One or more of the dairy ingredi- teria or other harmless flavor-pro- ents specified in paragraph (b)(1) of ducing bacteria, present in such milk this section is allowed to become sour, or added thereto. Sufficient rennet, and is heated to boiling temperature, rennet paste, extract of rennet paste, with stirring. Sufficient sour whey is or other safe and suitable milk-clot- added to precipitate the casein. The ting enzyme that produces equivalent curd is removed, spread out in boxes, curd formation, singly or in any com- and pressed, and while under pressure bination (with or without purified cal- is allowed to drain and ferment. It is cium chloride in a quantity not more ripened for not less than 5 weeks. The than 0.02 percent, calculated as anhy- ripened curd is dried and ground; salt drous calcium chloride, of the weight and dried clover of the species Melilotus of the milk) is added to set the milk to coerulea are added. The mixture is a semisolid mass. Harmless artificial shaped into truncated cones and rip- coloring may be added. After coagula- ened. The optional ingredient in para- tion the mass is so treated as to pro- graph (b)(2) of this section may be mote and regulate the separation of added during this procedure. whey and curd. Such treatment may (b) Optional ingredients. The following include one or more of the following: safe and suitable ingredients may be cutting, stirring, heating, dilution with used: water or brine. The whey, or part of it, (1) Dairy ingredients. Nonfat milk, as is drained off, and the curd is collected defined in § 133.3. and shaped. It may be placed in forms, (2) Other optional ingredients. Butter- and may be pressed. Harmless flavor- milk. producing microorganisms may be (c) Nonmenclature. The name of the added. It may be cured in a manner to food is ‘‘sap sago cheese’’. promote the growth of biological cur- (d) Label declaration. Each of the in- ing agents. Salt may be added during gredients used in the food shall be de- the procedure. A harmless preparation clared on the label as required by the of enzymes of animal or plant origin applicable sections of parts 101 and 130 capable of aiding in the curing or de- of this chapter. velopment of flavor of semisoft cheese may be added, in such quantity that [54 FR 32058, Aug. 4, 1989, as amended at 58 the weight of the solids of such prepa- FR 2895, Jan. 6, 1993] ration is not more than 0.1 percent of the weight of the milk used. § 133.187 Semisoft cheeses. (c) For the purposes of this section: (a) The cheeses for which definitions (1) The word ‘‘milk’’ means cow’s and standards of identity are pre- milk or goat’s milk or sheep’s milk or scribed by this section are semisoft mixtures of two or all of these. Such cheeses for which specifically applica- milk may be adjusted by separating ble definitions and standards of iden- part of the fat therefrom, or (in the tity are not prescribed by other sec- case of cow’s milk) by adding one or tions of this part. They are made from more of the following: Cream, skim milk and other ingredients specified in milk, concentrated skim milk, nonfat this section, by the procedure set forth dry milk; (in the case of goat’s milk) in paragraph (b) of this section. They the corresponding products from goat’s contain more than 39 percent, but not milk; (in the case of sheep’s milk) the more than 50 percent, of moisture, and corresponding products from sheep’s their solids contain not less than 50 milk; water in a quantity sufficient to percent of milkfat, as determined by reconstitute any concentrated or dried the methods prescribed in § 133.5 (a), products used. (b), and (d). If the milk used is not pas- (2) Milk shall be deemed to have been teurized, the cheese so made is cured at pasteurized if it has been held at a tem- a temperature of not less than 35 °F for perature of not less than 143 °F for a not less than 60 days. period of not less than 30 minutes, or

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for a time and at a temperature equiva- (g) Label declaration. Each of the in- lent thereto in phosphatase destruc- gredients used in the food shall be de- tion. A semisoft cheese shall be deemed clared on the label as required by the not to have been made from pasteur- applicable sections of parts 101 and 130 ized milk if 0.25 gram shows a phenol of this chapter. equivalent of more than 5 micrograms [42 FR 14366, Mar. 15, 1977, as amended at 49 when tested by the method prescribed FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, in § 133.5(c). 1993] (d) Semisoft cheeses in the form of slices or cuts in consumer-sized pack- § 133.188 Semisoft part-skim cheeses. ages may contain an optional mold-in- (a) The cheeses for which definitions hibiting ingredient consisting of sorbic and standards of identity are pre- acid, potassium sorbate, sodium sor- scribed by this section are semisoft bate, or any combination of two or part-skim cheeses for which specifi- more of these, in an amount not to ex- cally applicable definitions and stand- ceed 0.3 percent by weight, calculated ards of identity are not prescribed by as sorbic acid. other sections of this part. They are (e) The name of each semisoft cheese made from partly skimmed milk and for which a definition and standard of other ingredients specified in this sec- identity is prescribed by this section is tion, by the procedure set forth in ‘‘Semisoft cheese’’, preceded or fol- paragraph (b) of this section. They con- lowed by: tain not more than 50 percent of mois- (1) The specific common or usual ture, and their solids contain not less name of such semisoft cheese, if any than 45 percent, but less than 50 per- cent, of milkfat, as determined by the such name has become generally recog- methods set forth in § 133.5 (a), (b), and nized therefor; or (d). If the milk used is not pasteurized, (2) If no such specific common or the cheese so made is cured at a tem- usual name has become generally rec- perature of not less than 35 °F, for not ognized therefor, an arbitrary or fan- less than 60 days. ciful name which is not false or mis- (b) Milk, which may be pasteurized or leading in any particular. clarified or both, and which may be (f)(1) When milk other than cow’s warmed, is subjected to the action of milk is used in whole or in part, the harmless lactic-acid-producing bac- name of the cheese includes the state- teria or other harmless flavor-pro- ment ‘‘made from lll’’, the blank ducing bacteria, present in such milk being filled in with the name or names or added thereto. Sufficient rennet, of the milk used, in order of predomi- rennet paste, extract of rennet paste, nance by weight. or other safe and suitable milk-clot- (2) If semisoft cheese in sliced or cut ting enzyme that produces equivalent form contains an optional mold-inhib- curd formation singly or in any com- iting ingredient as specified in para- bination (with or without purified cal- graph (d) of this section, the label shall cium chloride in a quantity not more bear the statement ‘‘lll added to re- than 0.02 percent, calculated as anhy- tard mold growth’’ or ‘‘lll added as drous calcium chloride, of the weight a preservative’’, the blank being filled of the milk) is added to set the milk to in with the common name or names of a semisolid mass. Harmless artificial the mold-inhibiting ingredient or in- coloring may be added. After coagula- gredients used. tion the mass is so treated as to pro- (3) Wherever the name of the food ap- mote and regulate the separation of pears on the label so conspicuously as whey and curd. Such treatment may to be easily seen under customary con- include one or more of the following: ditions of purchase, the words and Cutting, stirring, heating, dilution statements prescribed by this section, with water or brine. The whey, or part showing the optional ingredient used, of it, is drained off, and the curd is col- shall immediately and conspicuously lected and shaped. It may be placed in precede or follow such name, without forms, and it may be pressed. Harmless intervening written, printed, or graph- flavor-producing microorganisms may ic matter. be added. It may be cured in a manner

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to promote the growth of biological ognized therefor, an arbitrary or fan- curing agents. Salt may be added dur- ciful name which is not false or mis- ing the procedure. A harmless prepara- leading in any particular. tion of enzymes of animal or plant ori- (f)(1) When milk other than cow’s gin capable of aiding in the curing or milk is used in whole or in part, the development of flavor of semisoft part- name of the cheese includes the state- skim cheese may be added in such ment ‘‘made from lll’’, the blank quantity that the weight of the solids being filled in with the name or names of such preparation is not more than of the milk used, in order of predomi- 0.1 percent of the weight of the milk nance by weight. used. (2) If semi-soft part-skim cheese in (c) For the purposes of this section: sliced or cut form contains an optional (1) The word ‘‘milk’’ means cow’s mold-inhibiting ingredient as specified milk or goat’s milk or sheep’s milk or in paragraph (d) of this section, the mixtures of two or all of these. Such label shall bear the statement ‘‘lll milk may be adjusted by separating added to retard mold growth’’ or part of the fat therefrom or (in the case ‘‘lll added as a preservative’’, the of cow’s milk) by adding one or more of blank being filled in with the common the following: Cream, skim milk, con- name or names of the mold-inhibiting centrated skim milk, nonfat dry milk; ingredient or ingredients used. (in the case of goat’s milk) the cor- (3) Wherever the name of the food ap- responding products from goat’s milk; pears on the label so conspicuously as (in the case of sheep’s milk) the cor- to be easily seen under customary con- responding products from sheep’s milk; ditions of purchase, the words and water in a quantity sufficient to recon- statements prescribed by this section, stitute any such concentrated or dried showing the optional ingredient used, products used. shall immediately and conspicuously (2) Milk shall be deemed to have been precede or follow such name, without pasteurized if it has been held at a tem- intervening written, printed, or graph- ° perature of not less than 143 F for a ic matter. period of not less than 30 minutes, or (g) Each of the ingredients used in for a time and at a temperature equiva- the food shall be declared on the label lent thereto in phosphatase destruc- as required by the applicable sections tion. A semisoft part-skim cheese shall of parts 101 and 130 of this chapter. be deemed not to have been made from pasteurized milk if 0.25 gram shows a [42 FR 14366, Mar. 19, 1977, as amended at 49 phenol equivalent of more than 5 FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, micrograms when tested by the method 1993] prescribed in § 133.5(c). (d) Semisoft part-skim cheeses in the § 133.189 Skim milk cheese for manu- facturing. form of slices or cuts in consumer-sized packages may contain an optional (a) Skim milk cheese for manufac- mold-inhibiting ingredient consisting turing is the food prepared from skim of sorbic acid, potassium sorbate, so- milk and other ingredients specified in dium sorbate, or any combination of this section, by the procedure set forth two or more of these, in an amount not in paragraph (b) of this section, or by to exceed 0.3 percent by weight, cal- another procedure which produces a culated as sorbic acid. finished cheese having the same phys- (e) The name of each semisoft part- ical and chemical properties as the skim cheese for which a definition and cheese produced when the procedure standard of identity is prescribed by set forth in paragraph (b) of this sec- this section is ‘‘Semisoft part-skim tion is used. It contains not more than cheese,’’ preceded or followed by: 50 percent of moisture, as determined (1) The specific common or usual by the method prescribed in § 133.5 (a). name of such semisoft cheese, if any It is coated with blue-colored paraffin such name has become generally recog- or other tightly adhering coating, col- nized therefor; or ored blue. (2) If no such specific common or (b) Skim milk or the optional dairy usual name has become generally rec- ingredients specified in paragraph (c)

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of this section, which may be pasteur- as required by the applicable sections ized, and which may be warmed, are of parts 101 and 130 of this chapter. subjected to the action of harmless lac- [42 FR 14366, Mar. 15, 1977, as amended at 49 tic-acid-producing bacteria, present in FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, such milk or added thereto. Harmless 1993] artificial coloring may be added. Suffi- cient rennet, or other safe and suitable § 133.190 Spiced cheeses. milk-clotting enzyme that produces (a) Description. (1) Spiced cheeses are equivalent curd formation, or both, cheeses for which specifically applica- with or without purified calcium chlo- ble definitions and standards of iden- ride in a quantity not more than 0.02 tity are not prescribed by other sec- percent (calculated as anhydrous cal- tions of this part. The food is prepared cium chloride) of the weight of the by the procedure set forth in paragraph skim milk, is added to set the skim (a)(3) of this section or by any other procedure which produces a finished milk to a semisolid mass. The mass is cheese having the same physical and so cut, stirred, and heated with contin- chemical properties. The minimum ued stirring, as to promote and regu- milkfat content is 50 percent by weight late the separation of whey and curd. of the solids, as determined by the The whey is drained off, and the curd is method described in § 133.5. The food matted into a cohesive mass. Proteins contains spices, in a minimum amount from the whey may be incorporated. of 0.015 ounce per pound of cheese, and The mass is cut into slabs which are so may contain spice oils. If the dairy in- piled and handled as to promote the gredients are not pasteurized, the drainage of whey and the development cheese is cured at a temperature of not of acidity. The slabs are then cut into less than 35 °F for at least 60 days. pieces, which may be rinsed by pouring (2) The phenol equivalent of 0.25 gram or sprinkling water over them, with of spiced cheese is not more than 3 free and continuous drainage; but the micrograms, as determined by the duration of such rinsing is so limited method described in § 133.5. that only the whey on the surface of (3) One or more of the dairy ingredi- such pieces is removed. The curd is ents specified in paragraph (b)(1) of salted, stirred, further drained, and this section may be warmed and is sub- pressed into forms. A harmless prepa- jected to the action of a harmless lac- ration of enzymes of animal or plant tic acid-producing bacterial culture. One or more of the clotting enzymes origin capable of aiding in the curing specified in paragraph (b)(2) of this sec- or development of flavor of skim milk tion is added to set the dairy ingredi- cheese for manufacturing may be added ents to a semisolid mass. The mass is during the procedure, in such quantity divided into smaller portions and so that the weight of the solids of such handled by stirring, heating, and dilut- preparation is not more than 0.1 per- ing with water or salt brine as to pro- cent of the weight of the milk used. mote and regulate the separation of (c) The optional dairy ingredients re- whey and curd. The whey is drained off. ferred to in paragraph (b) of this sec- The curd is removed and may be fur- tion are: Skim milk or concentrated ther drained. The curd is then shaped skim milk or nonfat dry milk or a mix- into forms, and may be pressed. At ture of any two or more of these, with some time during the procedure, spices water in a quantity not in excess of are added so as to be evenly distributed that sufficient to reconstitute any con- throughout the finished cheese. One or centrated skim milk or nonfat dry more of the other optional ingredients milk used. specified in paragraph (b)(3) of this sec- (d) For the purposes of this section, tion may be added during the proce- ‘‘skim milk’’ means cow’s milk from dure. which the milk fat has been separated. (b) Optional ingredients. The following safe and suitable ingredients may be (e) Each of the ingredients used in used: the food shall be declared on the label (1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in § 133.3, or

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corresponding products of goat or except that their solids contain less sheep origin, used alone or in combina- than 50 percent, but not less than 20 tion. percent, of milkfat. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, [58 FR 2895, Jan. 6, 1993] plant, or microbial origin. (3) Other optional ingredients. (i) § 133.193 Spiced, flavored standardized cheeses. Coloring. (ii) Calcium chloride in an amount (a) Except as otherwise provided for not more than 0.02 percent (calculated herein and in applicable sections in as anhydrous calcium chloride) of the this part, a spiced or flavored standard- weight of the dairy ingredients, used as ized cheese conforms to the applicable a coagulation aid. definitions, standard of identity and re- (iii) Salt. quirements for label statement of in- (iv) Spice oils which do not, alone or gredients prescribed for that specific in combination with other ingredients, natural cheese variety promulgated simulate the flavor of cheese of any age pursuant to section 401 of the Federal or variety. Food, Drug, and Cosmetic Act. In addi- (v) Enzymes of animal, plant, or mi- tion a spiced and/or flavored standard- crobial origin, used in curing or flavor ized cheese shall contain one or more development. safe and suitable spices and/or (vi) Antimycotic agents, applied to flavorings, in such proportions as are the surface of slices or cuts in con- reasonably required to accomplish sumer-sized packages. their intended effect: Provided, That, (c) Nomenclature. The name of the no combination of ingredients shall be food is ‘‘spiced cheese’’. The following used to simulate the flavor of cheese of terms shall accompany the name of the any age or variety. food, as appropriate: (b) The name of a spiced or flavored (1) The specific common or usual standardized cheese shall include in ad- name of the spiced cheese, if any such dition to the varietal name of the nat- name has become generally recognized; ural cheese, a declaration of any flavor or and/or spice that characterizes the (2) An arbitrary or fanciful name food, in the manner prescribed in that is not false or misleading in any § 101.22 of this chapter. particular. (d) Label declaration. Each of the in- [42 FR 14366, Mar. 15, 1977, as amended at 58 gredients used in the food shall be de- FR 2895, Jan. 6, 1993] clared on the label as required by the applicable sections of parts 101 and 130 § 133.195 Swiss and emmentaler of this chapter, except that: cheese. (1) Enzymes of animal, plant, or mi- (a) Description. (1) Swiss cheese, crobial origin may be declared as ‘‘en- emmentaler cheese, is the food pre- zymes’’; and pared by the procedure set forth in (2) The dairy ingredients may be de- paragraph (a)(3) of this section, or by clared, in descending order of predomi- any other procedure which produces a nance, by the use of the terms ‘‘milkfat finished cheese having the same phys- and nonfat milk’’ or ‘‘nonfat milk and ical and chemical properties. It has milkfat’’, or ‘‘milkfat from goat’s milk holes or eyes developed throughout the and nonfat goat’s milk’’, etc., as appro- cheese. The minimum milkfat content priate. is 43 percent by weight of the solids [54 FR 32059, Aug. 4, 1989, as amended at 58 and the maximum moisture content is FR 2895, Jan. 6, 1993] 41 percent by weight, as determined by the methods described in § 133.5. The § 133.191 Part-skim spiced cheeses. dairy ingredients used may be pasteur- Part-skim spiced cheeses conform to ized. Swiss cheese is at least 60 days the definition and standard of identity, old. and are subject to the requirements for (2) If pasteurized dairy ingredients label statement of ingredients pre- are used, the phenol equivalent value scribed for spiced cheeses by § 133.190, of 0.25 gram of swiss cheese is not more

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than 3 micrograms as determined by (iv) Antimycotic agents, the cumu- the method described in § 133.5. lative levels of which shall not exceed (3) One or more of the dairy ingredi- good manufacturing practice, may be ents specified in paragraph (b)(1) of added to the surface of the cheese. this section may be bleached, warmed, (v) Benzoyl peroxide or a mixture of or treated with hydrogen peroxide/cat- benzoyl peroxide with potassium alum, alase, and is subjected to the action of calcium sulfate, and magnesium car- lactic acid-producing and propionic bonate used to bleach the dairy ingre- acid-producing bacterial cultures. One dients. The weight of the benzoyl per- or more of the clotting enzymes speci- oxide is not more than 0.002 percent of fied in paragraph (b)(2) of this section the weight of the milk being bleached, is added to set the dairy ingredients to and the weight of the potassium alum, a semisolid mass. The mass is cut into calcium sulfate, and magnesium car- particles similar in size to wheat ker- bonate, singly or combined, is not more nels. For about 30 minutes the par- than six times the weight of the ben- ticles are alternately stirred and al- zoyl peroxide used. If milk is bleached lowed to settle. The temperature is in this manner, vitamin A is added to raised to about 126 °F. Stirring is con- the curd in such quantity as to com- tinued until the curd becomes firm. pensate for the vitamin A or its precur- The acidity of the whey at this point, sors destroyed in the bleaching process, calculated as lactic acid, does not ex- and artificial coloring is not used. ceed 0.13 percent. The curd is trans- (vi) Hydrogen peroxide, followed by a ferred to hoops or forms and pressed sufficient quantity of catalase prepara- until the desired shape and firmness tion to eliminate the hydrogen per- are obtained. The cheese is then salted oxide. The weight of the hydrogen per- by immersing it in a saturated salt so- oxide shall not exceed 0.05 percent of lution for about 3 days. It is then held the weight of the milk and the weight at a temperature of about 50° to 60 °F. of the catalase shall not exceed 20 parts for a period of 5 to 10 days, after which per million of the weight of the milk it is held at a temperature of about 75 treated. °F. until it is approximately 30 days (c) Nomenclature. The name of the old, or until the so-called eyes form. food is ‘‘swiss cheese’’, or alter- Salt, or a solution of salt in water, is natively, ‘‘emmentaler cheese’’. added to the surface of the cheese at (d) Label declaration. Each of the in- some time during the curing process. gredients used in the food shall be de- The cheese is then stored at a lower clared on the label as required by the applicable sections of parts 101 and 130 temperature for further curing. One or of this chapter, except that: more of the optional ingredients speci- (1) Enzymes of animal, plant, or mi- fied in paragraph (b)(3) of this section crobial origin may be declared as ‘‘en- may be added during the procedure. zymes’’; and (b) Optional ingredients. The following (2) The dairy ingredients may be de- safe and suitable ingredients may be clared, in descending order of predomi- used: nance, by the use of the terms ‘‘milkfat (1) Dairy ingredients. Milk, nonfat and nonfat milk’’ or ‘‘nonfat milk and milk, or cream, as defined in § 133.3, milkfat’’, as appropriate. used alone or in combination. (2) Clotting enzymes. Rennet and/or [48 FR 2746, Jan. 21, 1983; 48 FR 11426, Mar. 18, other clotting enzymes of animal, 1983, as amended at 55 FR 6795, Feb. 27, 1990; plant, or microbial origin. 58 FR 2895, Jan. 6, 1993] (3) Other optional ingredients. (i) § 133.196 Swiss cheese for manufac- Coloring. turing. (ii) Calcium chloride in an amount not more than 0.02 percent (calculated Swiss cheese for manufacturing con- as anhydrous calcium chloride) by forms to the definition and standard of weight of the dairy ingredients, used as identity prescribed for swiss cheese by a coagulation aid. § 133.195, except that the holes, or eyes, (iii) Enzymes of animal, plant, or mi- have not developed throughout the en- crobial origin, used in curing or flavor tire cheese. development. [55 FR 6795, Feb. 27, 1990]

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