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Grated Cheeses. Food Is ‘‘Grated Cheese’’ Or ‘‘Grated (A) Description

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Grated Cheeses. Food Is ‘‘Grated Cheese’’ Or ‘‘Grated (A) Description Food and Drug Administration, HHS § 133.146 (ii) Calcium chloride in an amount those for which there are definitions not more than 0.02 percent (calculated and standards of identity, except that as anhydrous calcium chloride) by cream cheese, neufchatel cheese, cot- weight of the dairy ingredients, used as tage cheese, creamed cottage cheese, a coagulation aid. cook cheese, and skim milk cheese for (iii) Enzymes of animal, plant, or mi- manufacturing may not be used. All crobial origin, used in curing or flavor cheese ingredients used are either development. made from pasteurized milk or held at (iv) Antimycotic agents, the cumu- a temperature of not less than 35 °F for lative levels of which shall not exceed at least 60 days. Moisture may be re- current good manufacturing practice, moved from the cheese ingredients in may be added to the surface of the the manufacture of the finished food, cheese. but no moisture is added. One or more (v) Hydrogen peroxide, followed by a of the optional ingredients specified in sufficient quantity of catalase prepara- tion to eliminate the hydrogen per- paragraph (c) of this section may be oxide. The weight of the hydrogen per- used. oxide shall not exceed 0.05 percent of (b) Composition. (1) Each cheese ingre- the weight of the dairy ingredients and dient used is present at a minimum 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 (2) The dairy ingredients may be de- the varieties of cheese used, and in no clared, in descending order of predomi- case is the milkfat content less than 31 nance, by the use of the terms ‘‘milkfat and nonfat milk’’ or ‘‘nonfat milk and percent. milkfat’’, as appropriate. (4) Milkfat and moisture contents are determined by the methods described [54 FR 32055, Aug. 4, 1989, as amended at 58 in § 133.5. FR 2893, Jan. 6, 1993] (c) Optional ingredients. The following § 133.145 Granular cheese for manu- safe and suitable ingredients may be facturing. used: Granular cheese for manufacturing (1) Antimycotics. conforms to the definition and stand- (2) Anticaking agents. ard of identity prescribed for granular (3) Spices. cheese by § 133.144, except that the (4) Flavorings other than those dairy ingredients are not pasteurized which, singly or in combination with and curing is not required. other ingredients, simulate the flavor [54 FR 32056, Aug. 4, 1989] of cheese of any age or variety. (d) Nomenclature. (1) The name of the § 133.146 Grated cheeses. food is ‘‘grated cheese’’ or ‘‘grated (a) Description. Grated cheeses is the cheeses’’, as appropriate. The name of class of foods prepared by grinding, the food shall be accompanied by a dec- grating, shredding, or otherwise laration of the specific variety of comminuting cheese of one variety or a cheese(s) used in the food and by a dec- mixture of two or more varieties. The laration indicating the presence of any cheese varieties that may be used are added spice or flavoring. 379 VerDate Mar<15>2010 19:02 May 17, 2013 Jkt 229069 PO 00000 Frm 00389 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT ofr150 PsN: PC150 § 133.147 21 CFR Ch. I (4–1–13 Edition) (2) Any cheese varietal names used in (i) ‘‘Shredded’’, if the particles of the name of the food are those speci- cheese are in the form of cylinders, fied by applicable standards of iden- shreds, or strings. tity, except that the designation (ii) ‘‘Chipped’’ or ‘‘chopped’’, if the ‘‘American cheese’’ may be used for particles of cheese are in the form of cheddar, washed curd, colby, or granu- chips. lar cheese or for any mixture of these (e) Label declaration. Each of the in- cheeses. gredients used in the food shall be de- (3) The following terms may be used clared on the label as required by the in place of the name of the food to de- applicable sections of parts 101 and 130 scribe specific types of grated cheese: of this chapter, except that: (i) If only one variety of cheese is (1) Enzymes of animal, plant, or mi- used, the name of the food is ‘‘grated crobial origin may be declared as ‘‘en- lll cheese’’, the name of the cheese zymes’’; and filling the blank. (2) The dairy ingredients may be de- (ii) If only parmesan and romano clared, in descending order of predomi- cheeses are used and each is present at nance, by the use of the terms ‘‘milkfat a level of not less than 25 percent by and nonfat milk’’ or ‘‘nonfat milk and weight of the finished food, the name of milkfat’’, ‘‘milkfat from goat’s milk the food is ‘‘grated lll and lll and nonfat goat’s milk’’, ‘‘milkfat from cheese’’, the blanks being filled with sheep’s milk and nonfat sheep’s milk’’, the names ‘‘parmesan’’ and ‘‘romano’’ etc., as appropriate. in order of predominance by weight. 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 § 133.147 Grated American cheese (not including parmesan or romano) is food. used and each variety is present at a 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. 380 VerDate Mar<15>2010 19:02 May 17, 2013 Jkt 229069 PO 00000 Frm 00390 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT ofr150 PsN: PC150.
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