§ 133.142 21 CFR Ch. I (4–1–04 Edition)

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 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/, 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 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. 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

332

VerDate jul<14>2003 15:01 May 14, 2004 Jkt 203065 PO 00000 Frm 00332 Fmt 8010 Sfmt 8010 Y:\SGML\203065T.XXX 203065T