§ 133.119 21 CFR Ch. I (4–1–13 Edition)

parts 101 and 130 of this chapter, except rieties, except cream cheese, neuf- that enzymes of animal, plant, or mi- chatel cheese, cottage cheese, lowfat crobial origin may be declared as ‘‘en- cottage cheese, cottage cheese dry zymes’’. curd, hard grating cheese, semisoft part-skim cheese, part-skim spiced [42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, cheese and skim milk cheese for manu- 1993] facturing, into a homogeneous plastic mass. One or more of the optional in- § 133.119 Colby cheese for manufac- gredients designated in paragraph (c) of turing. this section may be used. Colby cheese for manufacturing con- (2) All cheeses used in a cold-pack forms to the definition and standard of cheese are made from pasteurized milk identity prescribed for colby cheese by or are held for not less than 60 days at § 133.118, except that the milk is not a temperature of not less than 35 °F be- pasteurized, curing is not required, and fore being comminuted. the provisions of paragraph (d) of that (3)(i) The moisture content of a cold- section do not apply. pack cheese made from a single variety of cheese is not more than the max- § 133.121 Low sodium colby cheese. imum moisture content prescribed by Low sodium colby cheese is the food the definition and standard of identity, prepared from the same ingredients if any there be, for the variety of and in the same manner prescribed in cheese used. If there is no applicable § 133.118 for colby cheese and complies definition and standard of identity, or with all the provisions of § 133.118, in- if such standard contains no provision cluding the requirements for label as to maximum moisture content, no statement of ingredients, except that: water is used in the preparation of the (a) Salt is not used. Any safe and cold-pack cheese. suitable ingredient or combination of (ii) The fat content of the solids of a ingredients that contains no sodium cold-pack cheese made from a single and that is recognized as a salt sub- variety of cheese is not less than the stitute may be used. minimum prescribed by the definition (b) Sodium sorbate is not used. and standard of identity, if any there (c) It contains not more than 96 mil- be, for the variety of cheese used, but ligrams of sodium per pound of finished in no case is less than 47 percent, ex- food. cept that the fat content of the solids (d) The name of the food is ‘‘low so- of cold-pack swiss cheese is not less dium colby cheese’’. The letters in the than 43 percent, and the fat content of words ‘‘low sodium’’ shall be of the the solids of cold-pack gruyere cheese same size and style of type as the let- is not less than 45 percent. ters in the words ‘‘colby cheese’’, wher- (4)(i) The moisture content of a cold- ever such words appear on the label. pack cheese made from two or more va- (e) If a salt substitute as provided for rieties of cheese is not more than the in paragraph (a) of this section is used, arithmetical average of the maximum the label shall bear the statement moisture contents prescribed by the ‘‘lll added as a salt substitute’’, the definitions and standards of identity, if blank being filled in with the common any there be, for the varieties of cheese name or names of the ingredient or in- used, but in no case is the moisture gredients used as a salt substitute. content more than 42 percent, except (f) Low sodium colby cheese is sub- that the moisture content of a cold- ject to § 105.69 of this chapter. pack cheese made from two or more of [42 FR 14366, Mar. 15, 1977, as amended at 58 the varieties cheddar cheese, washed FR 2892, Jan. 6, 1993] curd cheese, colby cheese, and granular cheese is not more than 39 percent. § 133.123 Cold-pack and club cheese. (ii) The fat content of the solids of a (a)(1) Cold-pack cheese, club cheese, cold-pack cheese made from two or is the food prepared by comminuting, more varieties of cheese is not less without the aid of heat, one or more than the arithmetical average of the cheeses of the same or two or more va- minimum percent of fat prescribed by

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the definitions and standards of iden- (5) Spices or flavorings, other than tity, if any there be, for the varieties of any which singly or in combination cheese used, but in no case is less than with other ingredients simulate the 47 percent, except that the fat content flavor of a cheese of any age or variety. of the solids of a cold-pack cheese (6) Cold-pack cheese in consumer- made from swiss cheese and gruyere sized packages may contain an op- cheese is not less than 45 percent. tional mold-inhibiting ingredient con- (5) Moisture and fat are determined sisting of sorbic acid, potassium sor- by the methods prescribed in § 133.5(a), bate, sodium sorbate, or any combina- (b), and (d). tion of two or more of these, in an (6) The weight of each variety of amount not to exceed 0.3 percent by cheese in a cold-pack cheese made from weight, calculated as sorbic acid or two varieties of cheese is not less than consisting of not more than 0.3 percent 25 percent of the total weight of both, by weight of sodium propionate, cal- except that the weight of blue cheese, cium propionate, or a combination of nuworld cheese, roquefort cheese, or sodium propionate and calcium propio- gorgonzola cheese is not less than 10 nate. percent of the total weight of both, and (d)(1) The name of a cold-pack cheese the weight of limburger cheese is not for which a definition and standard of less than 5 percent of the total weight identity is prescribed by this section is of both. The weight of each variety of ‘‘Cold-pack lll cheese’’, ‘‘lll cold- cheese in a cold-pack cheese made from pack cheese’’ or ‘‘lll club cheese’’, three or more varieties of cheese is not the blanks being filled in with the less than 15 percent of the total weight name or names of the varieties of of all, except that the weight of blue cheese used, in order of predominance cheese, nuworld cheese, roquefort by weight. cheese, or gorgonzola cheese is not less (2) If the cold-pack cheese is made of than 5 percent of the total weight of cheddar cheese, washed curd cheese, all, and the weight of limburger cheese colby cheese, or granular cheese or any is not less than 3 percent of the total mixture of two or more of these, it may weight of all. These limits do not apply be designated ‘‘Cold-pack American to the quantity of cheddar cheese, cheese’’; or when cheddar cheese, washed curd cheese, colby cheese, and washed curd cheese, colby cheese, granular cheese in mixtures which are granular cheese, or any mixture of two designated as ‘‘American cheese’’ as or more of these is combined with prescribed in paragraph (d)(2) of this other varieties of cheese in the cheese section. Such mixtures are considered ingredient any of such cheeses or such as one variety of cheese for the purpose mixture may be designated as ‘‘Amer- of this paragraph (a)(6). ican cheese’’. (b) Cold-pack cheese may be smoked, (3) The full name of the food shall ap- or the cheese or cheeses from which it pear on the principal display panel of is made may be smoked, before the label in type of uniform size, style, comminuting and mixing, or it may and color. Wherever any word or state- contain substances prepared by con- ment emphasizing the name of any in- densing or precipitating wood smoke. gredient appears on the label (other (c) The optional ingredients referred than in an ingredient statement as to in paragraph (a) of this section are: specified in paragraph (f) of this sec- (1) An acidifying agent consisting of tion) so conspicuously as to be easily one or any mixture of two or more of seen under customary conditions of the following: A vinegar, lactic acid, purchase, the full name of the food citric acid, acetic acid, and phosphoric shall immediately and conspicuously acid, in such quantity that the pH of precede or follow such word or state- the finished cold-pack cheese is not ment in type of at least the same size below 4.5. For the purposes of this sec- as the type used in such word or state- tion vinegar is considered to be acetic ment. acid. (e) 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

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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 colby cheese, granular cheese, or any total weight of all. These limits do not mixture of two or more of these, such apply to the quantity of cheddar cheese or such mixture may be des- cheese, washed curd cheese, colby ignated as ‘‘American cheese’’. cheese, and granular cheese in mix- [42 FR 14366, Mar. 15, 1977, as amended at 49 tures which are designated as ‘‘Amer- FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, ican cheese’’ as prescribed in paragraph 1993] (h)(5) of this section. Such mixtures are § 133.124 Cold-pack cheese food. considered as one variety of cheese for the purposes of this paragraph (a)(6). (a)(1) Cold-pack cheese food is the (b) Cold-pack cheese food may be food prepared by comminuting and smoked, or the cheese or cheeses from mixing, without the aid of heat, one or which it is made may be smoked, be- more of the optional cheese ingredients fore comminuting and mixing, or it prescribed in paragraph (c) of this sec- may contain substances prepared by tion with one or more of the optional condensing or precipitating wood dairy ingredients prescribed in para- smoke. graph (d) of this section, into a homo- geneous plastic mass. One or more of (c) The optional cheese ingredients the optional ingredients specified in referred to in paragraph (a) of this sec- paragraph (e) of this section may be tion are: One or more cheeses of the used. same or two or more varieties, except (2) All cheeses used in a cold-pack that cream cheese, neufchatel cheese, cheese food are made from pasteurized cottage cheese, creamed cottage milk, or are held for not less than 60 cheese, cook cheese, and skim-milk days at a temperature of not less than cheese for manufacturing are not used, 35 °F before being comminuted. and except that semisoft part-skim (3) The moisture content of a cold- cheese, part-skim spiced cheese, and pack cheese food is not more than 44 hard grating cheese may not be used, percent, and the fat content is not less alone or in combination with each than 23 percent. other, as the cheese ingredient. (4) Moisture and fat are determined (d) The optional dairy ingredients re- by the methods prescribed in § 133.5 (a), ferred to in paragraph (a) of this sec- (b), and (d), except that in determining tion are: Cream, milk, skim milk, but- moisture the loss in weight which oc- termilk, cheese whey, any of the fore- curs in drying for 5 hours, under the going from which part of the water has conditions prescribed in such method, been removed, anhydrous milkfat, de- is taken as the weight of moisture. hydrated cream, skim milk cheese for (5) The weight of the cheese ingre- manufacturing, and albumin from dient prescribed by paragraph (a)(1) of cheese whey. All optional dairy ingre- this section constitutes not less than 51 dients used in cold-pack cheese food percent of the weight of the finished are pasteurized or made from products cold-pack cheese food. that have been pasteurized.

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