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Cold-Pack Cheese Food

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Cold-Pack Cheese Food Food and Drug Administration, HHS § 133.124 (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 identity is prescribed by this section is cheese or such mixture may be des- ‘‘Cold-pack lll cheese’’, ‘‘lll cold- ignated as ‘‘American cheese’’. pack cheese’’ or ‘‘lll club cheese’’, [42 FR 14366, Mar. 15, 1977, as amended at 49 the blanks being filled in with the FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, name or names of the varieties of 1993] cheese used, in order of predominance by weight. § 133.124 Cold-pack cheese food. (2) If the cold-pack cheese is made of (a)(1) Cold-pack cheese food is the cheddar cheese, washed curd cheese, food prepared by comminuting and colby cheese, or granular cheese or any mixing, without the aid of heat, one or mixture of two or more of these, it may more of the optional cheese ingredients be designated ‘‘Cold-pack American prescribed in paragraph (c) of this sec- cheese’’; or when cheddar cheese, tion with one or more of the optional washed curd cheese, colby cheese, dairy ingredients prescribed in para- granular cheese, or any mixture of two graph (d) of this section, into a homo- or more of these is combined with geneous plastic mass. One or more of other varieties of cheese in the cheese the optional ingredients specified in ingredient any of such cheeses or such paragraph (e) of this section may be mixture may be designated as ‘‘Amer- used. ican cheese’’. (2) All cheeses used in a cold-pack (3) The full name of the food shall ap- cheese food are made from pasteurized pear on the principal display panel of milk, or are held for not less than 60 the label in type of uniform size, style, days at a temperature of not less than and color. Wherever any word or state- 35 °F before being comminuted. ment emphasizing the name of any in- (3) The moisture content of a cold- gredient appears on the label (other pack cheese food is not more than 44 than in an ingredient statement as percent, and the fat content is not less specified in paragraph (f) of this sec- than 23 percent. tion) so conspicuously as to be easily (4) Moisture and fat are determined seen under customary conditions of by the methods prescribed in § 133.5 (a), purchase, the full name of the food (b), and (d), except that in determining shall immediately and conspicuously moisture the loss in weight which oc- precede or follow such word or state- curs in drying for 5 hours, under the ment in type of at least the same size conditions prescribed in such method, as the type used in such word or state- is taken as the weight of moisture. ment. (5) The weight of the cheese ingre- (e) The name of the food shall include dient prescribed by paragraph (a)(1) of a declaration of any flavoring, includ- this section constitutes not less than 51 ing smoke and substances prepared by percent of the weight of the finished condensing or precipitating wood cold-pack cheese food. smoke, that characterizes the product (6) The weight of each variety of as specified in § 101.22 of this chapter cheese in the cold-pack cheese food and a declaration of any spice that made with two varieties of cheese is characterizes the product. not less than 25 percent of the total (f) Each of the ingredients used in the weight of both, except that the weight food shall be declared on the label as of blue cheese, nuworld cheese, roque- required by the applicable sections of fort cheese, gorgonzola cheese, or lim- parts 101 and 130 of this chapter, except burger cheese is not less than 10 per- that cheddar cheese, washed curd cent of the total weight of both. The cheese, colby cheese, granular cheese, weight of each variety of cheese in the or any mixture of two or more of these, cold-pack cheese food made with three may be designated as ‘‘American or more varieties of cheese is not less cheese’’. than 15 percent of the total weight of (1) Artificial coloring need not be de- all, except that the weight of blue clared. cheese, nuworld cheese, roquefort (2) If the cheese ingredient contains cheese, gorgonzola cheese, or limburger cheddar cheese, washed curd cheese, cheese is not less than 5 percent of the 383 VerDate Mar<15>2010 13:44 Apr 26, 2011 Jkt 223066 PO 00000 Frm 00393 Fmt 8010 Sfmt 8010 Y:\SGML\223066.XXX 223066 WReier-Aviles on DSKGBLS3C1PROD with CFR § 133.124 21 CFR Ch. I (4–1–11 Edition) total weight of all. These limits do not (6) A sweetening agent consisting of apply to the quantity of cheddar one or any mixture of two or more of cheese, washed curd cheese, colby the following: Sugar, dextrose, corn cheese, and granular cheese in mix- sugar, corn sirup, corn sirup solids, tures which are designated as ‘‘Amer- glucose sirup, glucose sirup solids, ican cheese’’ as prescribed in paragraph maltose, malt sirup, and hydrolyzed (h)(5) of this section. Such mixtures are lactose, in a quantity necessary for considered as one variety of cheese for seasoning. the purposes of this paragraph (a)(6). (7) Cold-pack cheese food in con- (b) Cold-pack cheese food may be sumer-sized packages may contain an smoked, or the cheese or cheeses from optional mold-inhibiting ingredient which it is made may be smoked, be- consisting of sorbic acid, potassium fore comminuting and mixing, or it sorbate, sodium sorbate, or any com- may contain substances prepared by bination of two or more of these, in an condensing or precipitating wood amount not to exceed 0.3 percent by smoke. weight, calculated as sorbic acid or (c) The optional cheese ingredients consisting of not more than 0.3 percent referred to in paragraph (a) of this sec- by weight of sodium propionate, cal- tion are: One or more cheeses of the cium propionate, or a combination of same or two or more varieties, except sodium propionate and calcium propio- that cream cheese, neufchatel cheese, nate. cottage cheese, creamed cottage (8) In the preparation of cold-pack cheese, cook cheese, and skim-milk cheese food, guar gum or xanthan gum, cheese for manufacturing are not used, or both, may be used, but the total and except that semisoft part-skim quantity of such ingredient or com- cheese, part-skim spiced cheese, and bination is not to exceed 0.3 percent of hard grating cheese may not be used, the weight of the finished food. When alone or in combination with each one or both such optional ingredients other, as the cheese ingredient. is used, dioctyl sodium sulfosuccinate complying with the requirements of (d) The optional dairy ingredients re- § 172.810 of this chapter may be used in ferred to in paragraph (a) of this sec- a quantity not in excess of 0.5 percent tion are: Cream, milk, skim milk, but- by weight of such ingredient or ingredi- termilk, cheese whey, any of the fore- ents. going from which part of the water has (f) The name of the food is ‘‘cold- been removed, anhydrous milkfat, de- pack cheese food’’. The full name of the hydrated cream, skim milk cheese for food shall appear on the principal dis- manufacturing, and albumin from play panel of the label in type of uni- cheese whey. All optional dairy ingre- form size, style, and color. Wherever dients used in cold-pack cheese food any word or statement emphasizing the are pasteurized or made from products name of (other than in an ingredient that have been pasteurized. statement any ingredient appears on (e) The other optional ingredients re- the label as specified in paragraph (h) ferred to in paragraph (a) of this sec- of this section) so conspicuously as to tion are: be easily seen under customary condi- (1) An acidifying agent consisting of tions of purchase, the full name of the one or any mixture of two or more of food shall immediately and conspicu- the following: A vinegar, lactic acid, ously precede or follow such word or citric acid, acetic acid, and phosphoric statement in type of at least the same acid, in such quantity that the pH of size as the type used in such word or the finished cold-pack cheese food is statement. not below 4.5. (g) 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 cheese of any age or variety. characterizes the product. 384 VerDate Mar<15>2010 13:44 Apr 26, 2011 Jkt 223066 PO 00000 Frm 00394 Fmt 8010 Sfmt 8010 Y:\SGML\223066.XXX 223066 WReier-Aviles on DSKGBLS3C1PROD with CFR Food and Drug Administration, HHS § 133.128 (h) Each of the ingredients used in than 3 micrograms as determined by the food shall be declared on the label the method described in § 133.5. as required by the applicable sections (3) One or more of the dairy ingredi- of parts 101 and 130 of this chapter, ex- ents specified in paragraph (b)(1) of cept that cheddar cheese, washed curd this section may be warmed and is sub- cheese, colby cheese, granular cheese, jected to the action of a lactic acid- or any mixture of two or more of these, producing bacterial culture.
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