DOCSLIB.ORG

Reference Manual for U.S. Cheese

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Reference Manual for U.S. Cheese Reference Manual for U.S. Cheese CONTENTS Introduction U.S. Cheese Selection Acknowledgements ................................................................................. 5 5.1 Soft-Fresh Cheeses ........................................................................53 U.S. Dairy Export Council (USDEC) ..................................................... 5 5.2 Soft-Ripened Cheeses ..................................................................58 5.3 Semi-Soft Cheeses ....................................................................... 60 The U.S. Dairy Industry and Export Initiatives 5.4 Blue-Veined Cheeses ................................................................... 66 1.1 Overview of the U.S. Dairy Industry ...........................................8 5.5 Gouda and Edam ........................................................................... 68 1.2 Cooperatives Working Together (CWT) ................................. 10 5.6 Pasta Filata Cheeses ..................................................................... 70 The U.S. Cheese Industry 5.7 Cheeses for Pizza and Blends .....................................................75 5.8 Cheddar and Colby ........................................................................76 2.1 Overview ............................................................................................12 5.9 Swiss Cheeses .................................................................................79 2.2 Safety of U.S. Cheese and Dairy Products ...............................15 5.10 Hard Cheeses ..................................................................................82 2.3 Technology and Innovation ..........................................................17 5.11 Processed Cheeses ........................................................................85 2.4 The Impact of Geographical Indications ................................. 19 5.12 Cheese Powders and Enzyme Modified Cheeses ............... 90 Quality Standards, Quality Assurance 5.13 Custom and Convenience Cheese Products .......................... 91 and Certifications 5.14 Cheese for Special Needs ............................................................93 3.1 U.S. Department of Agriculture Inspection 5.15 Specialty Cheeses ......................................................................... 94 Process and Standards .................................................................23 3.2 Plant Survey Services ....................................................................23 Cheese for Nutrition and Health 3.3 Product Inspection and Grading Services ...............................24 6.1 Overview: Cheese as a Source of Nutrients ...........................97 3.4 Export Certification Services and Laboratory Services .......25 6.2 Cheese as a Calcium Source ......................................................101 3.5 Cheese Quality Criteria ................................................................26 6.3 Dental Health ................................................................................102 3.6 Organic Certification .....................................................................27 6.4 Weight Management ..................................................................103 3.7 Kosher and Halal Certification ...................................................27 6.5 Cardiovascular Health ............................................................... 104 3.8 State Departments of Agriculture .............................................27 6.6 Gastrointestinal Health .............................................................105 3.9 Quality Assurance of U.S. Cheeses ..........................................27 6.7 Child Nutrition ..............................................................................106 3.10 Analytical Tests ...............................................................................28 3.11 U.S. Federal Standards of Identity .............................................28 Technical Guides 7.1 Flavor Descriptors and Flavor ....................................................110 Cheese Basics 7.2 Shelf Life ...........................................................................................113 4.1 Milk: The Primary Ingredient ......................................................32 7.3 Texture and Hardness ..................................................................115 4.2 The Cheese Making Process .......................................................33 7.4 Cooking and Melting ....................................................................116 4.3 Classification and Standards ......................................................37 7.5 Fat Content .....................................................................................122 4.4 Cheese Styles and Packaging Types .........................................38 7.6 Calcium Content .........................................................................125 4.5 Storage .............................................................................................40 7.7 Protein Content .............................................................................127 4.6 Cutting and Handling ................................................................... 45 Index ........................................................................................131 Reference Manual for U.S. Cheeses | 3 Introduction ACKNOWLEDGEMENTS This reference manual is designed to guide and The U.S. Dairy Export Council (USDEC) wishes to extend its educate international buyers and end-users appreciation to all the individuals, companies and associations on purchasing and using U.S. cheese. It is an who contributed to the development, review and production of information resource that includes: this manual. • A description of the U.S. cheese industry. • Definitions of cheese varieties. • Descriptions of the processes used to produce and handle cheese. • Discussions of the functional and nutritional properties of cheese. U.S. DAIRY EXPORT COUNCIL (USDEC) The U.S. Dairy Export Council (USDEC) is a non-profit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders. Founded in 1995 by Dairy Management, Inc., USDEC's mission Dairy Management Inc., the farmer-funded marketing, is to enhance demand for U.S. dairy products and ingredients promotion and research organization, is USDEC's primary by securing access and assisting suppliers to meet market funder through the dairy checkoff program. The U.S. needs that facilitate sales. Activation occurs through research Department of Agriculture's (USDA) Foreign Agricultural and collaboration with members, government, academia Service provides export market development support, and and numerous related organizations whose common goal membership dues fund the Council's trade policy initiatives. is to ensure the health and vitality of the U.S. dairy industry. USDEC, together with its network of overseas offices, also The Council’s headquarters are in Arlington, Virginia (adjacent works directly with global buyers and end-users to accelerate to Washington, DC) and can be contacted at: customer purchasing and innovation success with quality U.S. Dairy Export Council U.S. dairy products and ingredients. 2107 Wilson Boulevard, Suite 600 Arlington, VA 22201, USA Phone: +1-703-528-3049 Fax: +1-703-528-3705 ThinkUSAdairy.org Global Presence USDEC has an extensive network of staff and representatives around the world, from Asia to the Middle East and North Africa, Latin America and the United States. Representing the needs of its members as well as global buyers, end-users and food & beverage industry stakeholders, USDEC proudly serves as a comprehensive resource for actionable U.S. dairy information. USDEC representative offices are key to sharing timely insights about the U.S. dairy industry, its wide product offerings and the Reference Manual for U.S. Cheeses | 5 Introduction multifaceted nutritional and functional benefits of U.S. dairy products and ingredients. This is accomplished through one-on-one meetings, marketing events such as seminars, workshops and trade missions, participation in trade shows and conferences, as well as public relations and health professional engagement efforts. Services Designed to Boost Global Sales of U.S. Dairy Products and Ingredients • Market Access and Regulatory Affairs: A team of experts monitors the regulatory climate around the world to identify changes to tariffs, product standards, import requirements and other market access matters to facilitate trouble-free transactions. ThinkUSAdairy.org: U.S. Dairy Resources at • Trade Policy: Trade policy professionals work to achieve Your Fingertips the best possible outcome for U.S. dairy products in trade ThinkUSAdairy.org is an online and on-the-go resource tailored negotiations and resolve ongoing trade disputes and threats to the unique needs of global buyers, foodservice professionals to U.S. dairy export growth. and food manufacturers. • Global Marketing: The global marketing team works on driving demand and preference for U.S. Dairy through The website provides an inside look for buyers into the marketing services that accelerate customer success in the U.S. dairy industry and its extensive portfolio of products. It marketplace, essentially paving the way for the U.S. industry enables them to search for U.S. suppliers based on specific to capture the untapped
Load more

Recommended publications
  • The Milk Meisters
    The Migt M¢i=ter= 9t3/03 2 51 AM The Milk Meisters Our ranking of the nation's largest dairy farms To comment or suggest additions to our Milk Meisters list send your responce to [email protected] By Dan Looker Business Editor A narrow blacktop shaded by cottonwoods leads to a white Victorian farmhouse, headquarters for Joseph Gallo Farms. Upstairs, in a modest office, Mike Gallo works at his desk. He wears a long-sleeved shirt, no tie. The informality is deceptive. This is a business with $50 million in annual sales. Gallo's father, Joseph, younger brother of winemakers Emest and Julio, built his own empire on another drink--milk. It's made into cheese and sold in 12 states, Mexico and Japan. With five herd sites scattered near Atwater, Califomia, this dairy seems smaller than Braum's of Oklahoma, where 10,000 cows pass through one huge milking parlor. But Gallo's, with 14,500 cows, is the nation's largest milking entity, according to Successful Farming magazine's first survey of the nation's largest dairy farms. 20 largest dairy farms Ranked by cows in producing herds on August 1, 1995 Successful Farming exclusive RANK NAME HEADQUARTERS HERD OTHER # COWSOWNED OF OPERATION LOCATIONS BUSINESSES 1 Joseph Gallo Farms Atwater, CA California Cheese 14,500 2 Hettinga Dairies Corona, CA Arizona, California, Nevada Bottling 12,900 3 Aurora Dairy Westminster, CO Colorado, Idaho, Texas 12,000 4 Larson Dairy Okeechobee, FL Florida 11,200 5 Braum0s Dairy Farm Tuttle, OK Oklahoma Ice cream, milk ii, 000 6 Las Uvas Dairy Hatch, NM New Mexico 10,000 7 McArthur Farms Okeechobee, FL Florida Citrus 8,800 8 GenFarms Coraopolis, PA Georgia, Florida, Maryland 8,500 9 Knevelbaard Dairies Corona, CA California 7,700 I0 Shamrock Farms Chandler, AZ Arizona Food service 6, 900 ii Arizona Dairy Co.
    [Show full text]
  • Price List - Cook School
    PRICE LIST - COOK SCHOOL TO PLACE AN ORDER: CALL US ON 01563 55008 OPTION 1 BETWEEN 8AM AND 12PM DAILY, COLLECT FROM 1PM TO 8PM THE SAME DAY. COLLECT FROM BRAEHEAD FOODS WAREHOUSE, TO THE REAR OF BRAEHEAD FOODS/COOK SCHOOL. MINIMUM ORDER VALUE £35, MAXIMUM 1 BOX OF CHICKEN PP. Production Kitchen - Buffet Canape & Starters Product No Product Description UOM Sub Category Column1 Price SHOP041 CS SHOP STEAK & SAUSAGE PIE 1.2 KG EACH £11.00 SHOP048 CCS READY MEAL MINCE POTATOES PEAS AND CARROTS 345 G EACH £3.00 SHOP052 CSS READY MEAL LASAGNE 500G EACH £5.00 SHOP054 CSS READY MEALS CHICKEN BROCCOLI & PASTA BAKE 450 G EACH £4.00 SHOP058 CSS READY MEALS MACARONI CHEESE 400G EACH £3.00 Production Kitchen - Burgers Product No Product Description UOM Sub Category Column1 Price PRO01895 BHF VENISON BURGER 5 x 170g (Frozen) EACH PK Burgers £13.20 Production Kitchen - Hot Wets Product No Product Description UOM Sub Category Column1 Price PRO02003 BHF WHL BEEF & SMOKED PAPRIKA MEATBALLS IN TOMATO SAUCE 2.5Kg (Frozen)EACH Pre 10 PK Hot Wets £28.01 PRO02042 BHF BEEF LASAGNE 2.5Kg (FROZEN) EACH PK Hot Wets £27.64 PRO02015 BHF CAULIFLOWER MAC & CHEESE CRUMBLE 2.5Kg (Frozen) (Vegetarian) Pre 10EACH PK Hot Wets £24.07 PRO02019 BHF CHICK PEA, SQUASH & VEGETABLE CURRY 2.5Kg (Frozen) (Vegetarian) PreEACH 10 PK Hot Wets £21.69 PRO02004 BHF CHICKEN CASSEROLE WITH HERB DUMPLINGS 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £29.44 PRO02005 BHF CHICKEN TIKKA MASALA CURRY 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £25.36 PRO02006 BHF CHICKEN, CHICK PEA & CORIANDER TAGINE 2.5Kg
    [Show full text]
  • The Complete Book of Cheese by Robert Carlton Brown
    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
    [Show full text]
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Pacific Cheese Listing
    Pacific Cheese Listing Processed Cheeses Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Processed Cheese Slices 160 ct. Sliced American Cheese, 3" X 3" Slice; 4 stacks, PCHE20 Cheswick 40 slices per stack; .50 oz per slice 4/5#/cs 180 days 120 ct. Sliced American Cheese, 3 3/8" X 3 1/2" slice, 3 PCHE06 Cheswick stack, 40 ribbons per stack; .067 oz per slice 4/5#/cs 180 days CSTK63 Cheswick 160 ct. Sliced American Swiss Cheese 4/5#/cs 180 days Diced Processed Cheese for Queso & Industrial CHED42 No Label 3/8" Diced High Melt Proc Cheddar Cheese 2/20#/cs 180 days Pacific Gold Processed Cheese Spread, Old English PCHE19 No Label Flavor (similar to Golden Velvet) 1/20#/cs 180 days Natural Cheeses Blocks NCHE73 Brown Box 60 Day Aged Milled Cheddar Blocks, TX 1/44 # Avg 12 months NCHE83 Brown Box Monterey Jack Block - Dalhart 1/44# Avg 120 days NCHE70 Brown Box Mild Cheddar Block - Dalhart 1/44# Avg 180 days 485774 Brown Box White Mild Cheddar Blocks, made in CA 1/44# Avg 180 days Loaves & Prints NCHE07 Cheswick Mild Cheddar Loaf 2/5#/cs 180 days NCHE16 Cheswick Monterey Jack Loaf 2/5#/cs 150 days CHED49 Texas Select Mild Cheddar Print 1/10#/cs 180 days JACK48 Texas Select Monterey Jack Print 1/10#/cs 150 days 1 Pacific Cheese Listing Natural Cheeses, continued Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Cheddar & Jack Shreds NCHE35 Texas Select Mild Cheddar, Fancy Shred 4/5#/cs 180 days NCHE31 Texas Select Mild Cheddar, Feather Shred 4/5#/cs 180 days NCHE32 Texas Select Monterey Jack, Regular Shred 4/5#/cs 150 days NCHE40 Texas Select 50/50 Cheddar/Jack, Feather Shred 4/5#/cs 180 days Mozzarella Shreds 300469 North Beach LMPS Mozzarella , Feather Shred 4/5#/cs 150 days NCHE10 North Beach LMWM Mozzarella , Feather Shred 4/5#/cs 180 days Natural Cheese Slices (30-31 slice count per pkg.) CHED20 CA Select Farms Mild Cheddar Cheese, Natural Slice, .75 oz.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Copy of Product List November 2020
    PRODUCT LIST NOVEMBER 2020 Please note that in light of the current Covid-19 situation we are experiencing some issues with stock availability but we are doing everything we can to ensure the best possible service levels. If you have any questions regarding stock availability please don't hesitate to contact your local customer service team. Our list changes frequently as we carefully watch for new market trends and listen to feedback from you, our customers. Please do get in touch if you have any questions. CHEF'S ESSENTIALS Code Product Description Pack Unit Butter DB083 Butter Unsalted Croxton Manor 40x250g ea DB089 Butter Salted Croxton Manor 40x250g ea British Cheese Pack Unit EN069 Cheddar Mature Croxton Manor Block 5kg kg EN003 Butlers Secret Extra Mature Cheddar Block 2.5kg kg EN127G Cheddar Mature Grated Croxton Manor 2kg ea EN131G Cheddar Mild Croxton Manor 2kg ea French Cheese Pack Unit FC417 Brie French (60%) 1kg ea FC431 Camembert Le Fin Normand 250g ea FG021 Chevre Capra Goats' Log 1kg ea Italian Cheese Pack Unit IT042 Buffalo Mozzarella Collebianco 200g ea IT130 Parmesan Reggiano 24 Months 1.25kg kg Greek Cheese Pack Unit GR021 Halloumi 250g ea GR015 Feta Block - Kolios 900g ea Dairy Essentials Pack Unit DS049 Full Fat Soft Cheese Croxton (25% Fat) 1.5kg ea DC033 Clotted Cream Cornish Roddas 907g ea DC049 Crème Fraîche Croxton Manor 2kg ea DY009 Greek Yoghurt - Kolios 1kg ea DM013 Buttermilk 5ltr ea Cured Meats Pack Unit CA049 Prosciutto Crudo Sliced - Dell'ami 500g ea CA177 Mini BBQ Cooking Chorizo 3x2kg kg 1 HBX Chocolate
    [Show full text]
  • Nmpf Nmpf Nmpf 1916–2016
    NMPF NATIONAL MILK PRODUCERS FEDERATION LEGACY OF LEADERSHIP 1916–2016 100 Years of the National Milk Producers Federation CREDITS This history was written with help from Art Jaeger of Art Jaeger Editorial Services. The text draws heavily from a similar book published to coincide with the 75th anniversary of the National Milk Producers Federation in 1991. Other primary sources were annual reports, secretary’s reports and president’s reports going back to the 1950s, and various other documents in the Federation’s possession. Images, in addition to those from the Federation’s archives, were provided by Dairy Farmers of America, Dairylea Cooperative Inc., Darigold-Northwest Dairy Association, Land O’Lakes, Inc., Hoard’s Dairyman magazine, Underwood Archives and the U.S. Department of Agriculture. Design services were provided by CSG Creative of Alexandria, Virginia. The Federation appreciates the help and cooperation of these organizations and many other individuals, both within and outside the Federation, in the production of this history. While considerable care has been taken to ensure the reliability of the information in this book, misstatements are inevitable. The Federation makes no guarantee of the accuracy of the content of this history and regrets any errors. Copyright © 2015 National Milk Producers Federation 2101 Wilson Boulevard, Suite 400 Arlington, Virginia 22201 (703) 243-6111 All rights reserved 100 years NMPF 1 National Milk Producers Federation INTRODUCTION NMPF LOGO EVOLUTION Cooperatives have thrived in the past century because they embody two formidable philosophies: the democratic power of each member’s voice within the organization, and the political and economic power of those voices working in unison.
    [Show full text]
  • Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
    foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X.
    [Show full text]
  • Ims List Sanitation Compliance and Enforcement Ratings of Interstate Milk Shippers April 2017
    IMS LIST SANITATION COMPLIANCE AND ENFORCEMENT RATINGS OF INTERSTATE MILK SHIPPERS APRIL 2017 U.S. Department of Health and Human Services Public Health Service Food and Drug Administration Rules For Inclusion In The IMS List Interstate milk shippers who have been certified by State Milk sanitation authorities as having attained the milk sanitation compliance ratings are indicated in the following list. These ratings are based on compliance with the requirements of the USPHS/FDA Grade A Pasteurized Milk Ordinance and Grade A Condensed and Dry Milk Products and Condensed and Dry Whey and were made in accordance with the procedures set forth in Methods of Making Sanitation Rating of Milk Supplies. *Proposal 301 that was passed at 2001 NCIMS conference held May 5-10, 2001, in Wichita, Kansas and concurred with by FDA states: "Transfer Stations, Receiving Stations and Dairy Plants must achieve a sanitation compliance rating of 90 or better in order to be eligible for a listing in the IMS List. Sanitation compliance rating scores for Transfer and Receiving Stations and Dairy Plants will not be printed in the IMS List". Therefore, the publication of a sanitation compliance rating score for Transfer and Receiving Stations and Dairy Plants will not be printed in this edition of the IMS List. THIS LIST SUPERSEDES ALL LISTS WHICH HAVE BEEN ISSUED HERETOFORE ALL PRECEDING LISTS AND SUPPLEMENTS THERETO ARE VOID. The rules for inclusion in the list were formulated by the official representatives of those State milk sanitation agencies who have participated in the meetings of the National Conference of Interstate Milk Shipments.
    [Show full text]
  • Guided by Travel 2016 - 2017
    europe guided by travel 2016 - 2017 up Save to $ per300 person† (see back cover for details) – The best TRAVEL PROTECTION PLAN in the industry! – Private SEDAN SERVICE included! (See inside for details.) Untitled-1 1 1/7/16 11:23 AM table of contents Introduction ....................................................... 2 - 21 Central & Eastern Europe Italy Alpine Lakes & Scenic Trains ........................... 114, 115 L Italian Vistas ..................................................... 22, 23 Discover Switzerland, Austria & Bavaria .......... 116, 117 Reflections of Italy ............................................ 24, 25 Exploring the Alpine Countries ......................... 118, 119 e Italy’s Treasures ................................................ 26, 27 Discover Croatia, Slovenia and the Adriatic Coast .. 120, 121 e Tuscan & Umbrian Countryside ........................ Discovering Poland ......................................... 122, 123 28, 29 L Discover Tuscany ............................................. 30, 31 Imperial Cities ................................................... 124, 125 Tuscany & the Italian Riviera ............................. 32, 33 Magnificent Cities of Central Spotlight on Rome ........................................... 34, 35 & Eastern Europe ............................................ 126, 127 Spotlight on Venice in Winter ........................... 36, 37 Rome & the Amalfi Coast ................................. 38, 39 River Cruises & Holiday RC Venice, Florence and Rome ...........................
    [Show full text]
  • B-168835 Use of Monterey Cheese Imported from New Zealand
    B-1168835 Dear Senator Nelson: Reference is made to your letter dated April 16, 1970, in which you requested that we invest‘igate whether Monterey cheese imported from New Zealand under the quota category of "Other cheese" is being used in place of cheddar cheese in the manufacture of American-type processed cheese or cheese foods. You stated that the standards of identrty of the Food__-- and - Drug- -,,..._Administration do not authorize the use of Monterey cheese for manufacturing processed American cheese or processed American cheese foods. You suggested that we make a spot check of-a limited number of shipments imported from New Zealand to determine whether Government reg- ulations are being violated. D Part.19 of title 21, Code-of Federal Regulations (CFR), sets forth definitions and standard-s under the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 301) for cheese and cheese products. Sections 19.750(a)(6) and 19.750(e)<2)(ii.I which pertain to pasteurized process cheese state: "The weight of each variety of cheese in a pasteurized process cheese made from two varieties of cheese is not less than 25 percent of the total weight of bothg* * *. These limits do not apply to the quantity of cheddar cheeses washed curd cheese, Colby cheese and granular cheese in mixtures which are designated as 'American cheese9 as prescribed in paragraph (e)(2)(ii) of this section. Such mixtures are considered as one variety of cheese for the purposes of this subparagraph." "II-I case it is made of cheddar cheese, washed curd cheese, colby cheese, or
    [Show full text]