DOCSLIB.ORG

21 CFR Ch. I (4–1–04 Edition)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
21 CFR Ch. I (4–1–04 Edition) § 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 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 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.
Load more

Recommended publications
  • 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]
  • 21 CFR Ch. I (4–1–12 Edition) § 133.142
    § 133.142 21 CFR Ch. I (4–1–12 Edition) (iii) Enzymes of animal, plant, or mi- § 133.5 and the maximum moisture con- crobial origin, used in curing or flavor tent is 45 percent by weight. development. [48 FR 2744, Jan. 21, 1983] (iv) Antimycotic agents, the cumu- lative levels of which shall not exceed § 133.144 Granular and stirred curd current good manufacturing practice, cheese. may be added to the surface of the (a) Description. (1) Granular cheese, cheese. stirred curd cheese is the food prepared (v) Benzoyl peroxide, or a mixture of by the procedure set forth in paragraph benzoyl peroxide with potassium alum, (a)(3) of this section or by any other calcium sulfate, and magnesium car- procedure which produces a finished bonate used to bleach the dairy ingre- cheese having the same physical and dients. The weight of the benzoyl per- chemical properties. The minimum oxide is not more than 0.002 percent of milkfat content is 50 percent by weight the weight of the dairy ingredients of the solids and the maximum mois- being bleached, and the weight of the ture content is 39 percent by weight as potassium alum, calcium sulfate, and determined by the methods described magnesium carbonate, singly or com- in § 133.5. If the dairy ingredients used bined, is not more than six times the are not pasteurized, the cheese is cured weight of the benzoyl peroxide used. If at a temperature of not less than 35 °F the dairy ingredients are bleached in for at least 60 days. 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.
    [Show full text]
  • Granular and Stirred Curd Cheese
    Food and Drug Administration, HHS § 133.144 (iii) Enzymes of animal, plant, or mi- § 133.5 and the maximum moisture con- crobial origin, used in curing or flavor tent is 45 percent by weight. development. [48 FR 2744, Jan. 21, 1983] (iv) Antimycotic agents, the cumu- lative levels of which shall not exceed § 133.144 Granular and stirred curd current good manufacturing practice, cheese. may be added to the surface of the (a) Description. (1) Granular cheese, cheese. stirred curd cheese is the food prepared (v) Benzoyl peroxide, or a mixture of by the procedure set forth in paragraph benzoyl peroxide with potassium alum, (a)(3) of this section or by any other calcium sulfate, and magnesium car- procedure which produces a finished bonate used to bleach the dairy ingre- cheese having the same physical and dients. The weight of the benzoyl per- chemical properties. The minimum oxide is not more than 0.002 percent of milkfat content is 50 percent by weight the weight of the dairy ingredients of the solids and the maximum mois- being bleached, and the weight of the ture content is 39 percent by weight as potassium alum, calcium sulfate, and determined by the methods described magnesium carbonate, singly or com- in § 133.5. If the dairy ingredients used bined, is not more than six times the are not pasteurized, the cheese is cured weight of the benzoyl peroxide used. If at a temperature of not less than 35 °F the dairy ingredients are bleached in for at least 60 days. 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.
    [Show full text]
  • 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.
    [Show full text]
  • Italian Perspective on the Importance of Geographical Indications and Protected Designation of Origin Status for Parmigiano-Reggiano Cheese, 16 Chi
    Chicago-Kent Journal of Intellectual Property Volume 16 Issue 2 Article 6 6-21-2017 Italian Perspective on the Importance of Geographical Indications and Protected Designation of Origin Status for Parmigiano- Reggiano Cheese Margherita Corrado Follow this and additional works at: https://scholarship.kentlaw.iit.edu/ckjip Part of the Intellectual Property Law Commons Recommended Citation Margherita Corrado, Italian Perspective on the Importance of Geographical Indications and Protected Designation of Origin Status for Parmigiano-Reggiano Cheese, 16 Chi. -Kent J. Intell. Prop. 353 (2017). Available at: https://scholarship.kentlaw.iit.edu/ckjip/vol16/iss2/6 This Article is brought to you for free and open access by Scholarly Commons @ IIT Chicago-Kent College of Law. It has been accepted for inclusion in Chicago-Kent Journal of Intellectual Property by an authorized editor of Scholarly Commons @ IIT Chicago-Kent College of Law. For more information, please contact [email protected], [email protected]. AN ITALIAN PERSPECTIVE ON THE IMPORTANCE OF GEOGRAPHICAL INDICATIONS AND PROTECTED DESIGNATION OF ORIGIN STATUS FOR PARMIGIANO-REGGIANO CHEESE MARGHERITA CORRADO INTRODUCTION ................................................................................. 354 I. THE GEOGRAPHICAL INDICATION AND PDO OF PARMIGIANO REGGIANO .............................................................................. 357 A. Geographical Indications: A Brief Introduction ............... 357 B. The TRIPS Agreement on Geographical Indications .......
    [Show full text]
  • Virginia Department of Agriculture and Consumer Services Page 1 of 107
    Virginia Department of Agriculture and Consumer Services Page 1 of 107 2 VAC 5-531, REGULATIONS GOVERNING MILK FOR MANUFACTURING PURPOSES Table of Contents 2 VAC 5-531-10 Definitions...........................................................................................................................2 [2 VAC 5-531-20 Standardized cheeses and related products]..................................................................13 2 VAC 5-531-30 Non-standardized cheese and related products ..............................................................15 2 VAC 5-531-40 Adulterated or misbranded milk or dairy products ...........................................................15 2 VAC 5-531-50 Permits .............................................................................................................................16 2 VAC 5-531-60 Labeling............................................................................................................................31 2 VAC 5-531-70 Standards for milk and dairy products .............................................................................33 2 VAC 5-531-80 Requirements for small-scale cheese plants ...................................................................98 2 VAC 5-531-90 Animal health .................................................................................................................101 2 VAC 5-531-100 Construction plans for dairy farms and dairy plants.....................................................103 2 VAC 5-531-110 Dairy products which may be
    [Show full text]
  • Del Parmigiano Reggiano Special
    For updated information The first guide dedicated to the dairies on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma. Parma visit the website www.parmigiano-reggiano.it Buying Parmigiano-Reggiano directly A GPS guide of the dairies from the maker becomes the chance for the main satellite navigation systems to discover the territory of Parma can be downloaded from the website around the dairy, the real “cradle” of the roadsdel this gastronomic excellence, and to enjoy Parmigiano the tastiness of a traditional and natural Reggiano product, learning about the unique characteristics of the places that have contributed in making it so the dairies and the territory in the province of special. Dedicated to those who are curious and those who DAIRIES AND TERRITORY enjoy the pleasures of the table, to those passing The roads of Parmigiano-Reggiano province of through for leisure or business, to those who know Parma how to appreciate good things and good food. This guide is a small travelling companion to learn about the constellation of tastes, art, culture and Consortium of Parmigiano-Reggiano cheese Parma section nature that shines in the territory of Parma, from Strada dei Mercati, 9/e - 43126 Parma Tel. 0521.292700 Fax 0521.293441 the lands of the lower plain to the Apennine ridge. eccentrico.eu www.parmigiano-reggiano.it For updated information The first guide dedicated to the dairies under the contribution of under the patronage of on the world of Parmigiano-Reggiano making Parmigiano-Reggiano cheese and the dairies making the cheese in the province of Parma.
    [Show full text]
  • 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.
    [Show full text]
  • 399 Part 133—Cheeses and Related Cheese Products
    Food and Drug Administration, HHS Pt. 133 16.059, ‘‘Roese-Gottlieb Method (Ref- PART 133—CHEESES AND RELATED erence Method) (11)—Official Final Ac- CHEESE PRODUCTS tion,’’ under the heading ‘‘Fat.’’ (2) Milk solids not fat content—Cal- Subpart A—General Provisions culated by subtracting the milkfat con- tent from the total solids content as Sec. 133.3 Definitions. determined by the method prescribed 133.5 Methods of analysis. in section 16.032, ‘‘Method I—Official 133.10 Notice to manufacturers, packers, Final Action,’’ under the heading and distributors of pasteurized blended ‘‘Total Solids.’’ cheese, pasteurized process cheese, (3) Titratable acidity—As determined cheese food, cheese spread, and related foods. by the method prescribed in section 16.023, ‘‘Acidity (2)—Official Final Ac- Subpart B—Requirements for Specific tion,’’ or by an equivalent potentio- Standardized Cheese and Related metric method. Products (f) Nomenclature. The name of the 133.102 Asiago fresh and asiago soft cheese. food is ‘‘nonfat yogurt’’. The full name 133.103 Asiago medium cheese. of the food shall appear on the prin- 133.104 Asiago old cheese. cipal display panel of the label in type 133.106 Blue cheese. of uniform size, style, and color. The 133.108 Brick cheese. name of the food shall be accompanied 133.109 Brick cheese for manufacturing. by a declaration indicating the pres- 133.111 Caciocavallo siciliano cheese. 133.113 Cheddar cheese. ence of any characterizing flavoring as 133.114 Cheddar cheese for manufacturing. specified in § 101.22 of this chapter. 133.116 Low sodium cheddar cheese. (1) The following terms shall accom- 133.118 Colby cheese.
    [Show full text]
  • August 16, 2019
    d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S OutShred Your Competition PRECISE, RAPID CHEESE REPORTER SHREDS urschel.com Vol. 144, No. 9 • Friday, August 16, 2019 • Madison, Wisconsin More Milkfat, Skim Solids Being Volume Of Milk Pooled On CA Federal Used In Cheese, Less In Fluid Milk Order In July Was Washington—Between 2000 and During the 2000-2017 period, lion pounds in 2000 to 983.9 mil- Lowest Since Feb.; 2017, the percentage of the US US cheese production increased lion pounds in 2017 (although it Class IV Tops 50% milkfat and skim-solids supplies from 8.3 billion pounds to 12.64 increased three straight years after used in cheese has risen while the billion pounds. The milkfat used in reaching a low of 956.3 million Woodland, CA—A total of 2.005 percentages used in fluid milk have cheese during that period increased pounds in 2014), and fluid milk billion pounds of milk was pooled on the California federal milk mar- declined, according to figures from from 2.3 billion pounds to 3.5 bil- accounted for 11.8 percent of the keting order in July, down 368.2 USDA’s Economic Research Ser- lion pounds, and accounted for total milkfat supply in 2017, down million pounds from June, figures vice (ERS). 37.7 percent of the total milkfat from 18.1 percent in 2000. released this week by the Califor- ERS recently released a new supply in 2000 and 42.5 percent The average milkfat content of nia market administrator’s office data set that includes comprehen- of the total milkfat supply in 2017 fluid milk in 2017, 2.02 percent, show.
    [Show full text]
  • Cheese List 2016
    CHEESE LIST 2016 According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made the first cheese, but what we do know is that cheese is one of life’s great food pleasures. As cheese making flourished in Europe and became an established food, so the more than 400 varieties of cheese now produced around the world offer us an interesting, delightful and expansive selection of cheese varieties. At Bluerock, we are proud to offer a wide range of quality cheese from both New Zealand and around the world. Their characters, flavours and uniqueness created by difference in milk source (both area and animal), fermentation and ripening conditions, as well as size and shape, with many still produced in the communities where they originated; Gouda and Edam from the Netherlands, Cheddar from England, Emmentaler and Gruyère from Switzerland, Parmesan from Italy, and Feta from Greece and Bulgaria to name a few. PRODUCT INDEX CHEESE & DAIRY PARMIGIANO REGGIANO 14MNTH FOOD SNOB BULGARIAN GOAT FETA BULGARIAN COW FETA BULGARIAN SHEEP FETA PARMIGIANO REGGIANO 30MNTH DANISH CREAMY BLUE PARMIGIANO REGGIANO 24MNTH DANISH FETA CUBES GRANA PADANO ZARPELLON 1KG DANISH HAVARTI CHEESE EMBORG BLUE RIVER EMBORG EMMENTAL SLICES TUSSOCK CREEK FETA EMBORG HAVARTI SLICES VINTAGE FETA EMBORG GOUDA SLICES MONOWAI HALLOUMI EMBORG SWISS SLICES CURIO BAY PECORINO EMBORG CHEESE DANABLU BLACKMOUNT CHEDDAR EMBORG FRENCH GOAT CHEESE NATURAL EMBORG FRENCH GOAT CHEESE (ASH) LA CASA EMBORG CHEESE
    [Show full text]
  • Natural American Cheese
    Agricultural Marketing Service Commodity Procurement Program P.O. Box 419205, Mailstop 8718 Kansas City, MO 64141-6205 USDA COMMODITY REQUIREMENTS DNAC6 NATURAL AMERICAN CHEESE FOR USE IN DOMESTIC PROGRAMS Effective Date: September 2019 USDA is an equal opportunity provider and employer. USDA COMMODITY REQUIREMENTS NATURAL AMERICAN CHEESE FOR USE IN DOMESTIC PROGRAMS Table of Contents Part 1 COMMODITY SPECIFICATIONS ................................................................................... 1 Section 1.1 COMMODITIES .................................................................................................... 1 Section 1.3 QUALITY ASSURANCE ....................................................................................... 6 Section 1.4 WEIGHT REQUIREMENTS................................................................................ 7 Part 2 CONTAINER AND PACKAGING REQUIREMENTS .................................................... 7 Section 2.1 GENERAL ............................................................................................................... 7 Section 2.2 COMMERCIAL PACKGING REQUIREMENTS ............................................. 7 Section 2.3 CONTAINERS AND MATERIALS ..................................................................... 8 Section 2.4 UNITIZATION REQUIREMENT ........................................................................ 8 Section 2.5 MONTH/YEAR OF PACK .................................................................................... 9 Section 2.6 LOT CODE/CERTIFICATE
    [Show full text]