DOCSLIB.ORG

Process Cheese Description – Ag-Dppc-S-15-0181 Bid Invitation Number – 2000003627

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Process Cheese Description – Ag-Dppc-S-15-0181 Bid Invitation Number – 2000003627 DOMESTIC COMMODITY INVITATION – PROCESS CHEESE DESCRIPTION – AG-DPPC-S-15-0181 BID INVITATION NUMBER – 2000003627 TENDERING TEXT ***************************IMPORTANT SOLICITATION DETAILS*************************** • The 1449 attached to this solicitation must be completed, signed and submitted to the contracting officer prior to the Offer Due Date and time in Section I. 5 of this solicitation. The form may be returned via email at [email protected]. • 4K52.247-1 Special Instruction for Shipments to Puerto Rico ******************************************************************************************* I. Solicitation For Commercial Items (electronic Standard Form 1449) 1. Solicitation Number: AG-DPPC-S-15-0181 2. Solicitation Issue Date: September 24, 2015 3. Issued and Administered By: USDA-Agricultural Marketing Service Commodity Procurement Staff Kansas City Contracting Branch Beacon Facility- Mail Stop 8718 P.O. Box 419205 Kansas City, MO 64141-6205 4. Method of Solicitation: Sealed Bidding/Invitation for Bid 5. Offer due Date/Local Time: October 8, 2015 9:00 A.M. CT 6. Award Notification Date: By October 15, 2015 5:00 P.M. CT 7. Public Release of Award Date: By October 16, 2015 5:00 P.M. CT 8. Solicitation Information Contact: Name: Trevor Wilson Telephone Number: 816-926-1564 E-mail: [email protected] 9. This Acquisition is: /x/ Unrestricted /x/ Set-Aside for: Small Business (75 percent) Any small business concern proposing to furnish a product that it did not itself manufacture must furnish the product of a small business manufacturer. Offers received for these set-aside quantities from firms who are not eligible business concerns will not be considered. In the event the Government is unsuccessful in contracting with an eligible business concern(s) for the set-aside quantities, it may award the quantities to other business concerns. See FAR part 19.507. NAICS: 311513 Size Standard: 500 employees 1 10. Internet Address: http://www.ams.usda.gov/selling-food/solicitations 11. Delivery Type: F.O.B. Destination (unless otherwise specified in the delivery order competition) 12. Payment will be made by and submit invoices to: Contractor shall submit invoices and attachments in the Web-Based Supply Chain Management (WBSCM) system. 13. Contract Type: /x/ Indefinite Delivery/Indefinite Quantity /x/ Fixed Price (Differential) with Economic Price Adjustment (cheese market price) 14. Schedule of Supplies Estimated Yearly Minimum Maximum Contract Quantity Contract Amount Amount 37,144,800 pounds 1 truckload 53,539,200 pounds Estimated Cheese Sales Orders The maximum contract amount stated is not guaranteed to be purchased. Please see the contract clause 52.216-22, Indefinite Quantity. See Bid Invitation Item Detail section elsewhere in this solicitation for a listing of maximum pounds by pack size. The following list is provided as information to offerors and includes estimated quantities and destinations. Actual sales orders and destinations may vary from the list below due to changes in program requirements. CAPACITY OFFERED MAY EXCEED ANTICIPATED ORDER QUANTITY. The quantity awarded may be less than the quantity advertised due to program changes. Estimated Monthly Maximums Cheese Cheese Blend K Cheese Cheese Process Process SLC- Cheese Blend Amer SKM Process WHT LVS 6/5-LB LVS 6/5-LB Amer SKM SLC LVS 6/5- SLC LVS 6/5- Generic LVS 12/2-LB LB Generic LB January 158,400 1,544,400 1,821,600 1,148,400 79,200 February 39,600 1,188,000 2,494,800 831,600 39,600 March 39,600 435,600 2,851,200 554,400 79,200 April 39,600 237,600 1,821,600 118,800 39,600 May 39,600 79,200 1,900,800 118,800 39,600 June 39,600 79,200 1,702,800 79,200 39,600 July 198,000 1,663,200 1,425,600 2,376,000 39,600 August 356,400 1,980,000 1,900,800 2,217,600 79,200 September 158,400 1,861,200 2,336,400 1,465,200 39,600 October 118,800 1,069,200 1,584,400 1,742,400 39,600 November 158,400 950,400 2,098,800 1,148,400 79,200 December 158,400 712,800 1,742,400 831,600 39,600 TOTAL 1,504,800 11,800,800 23,680,800 12,632,400 633,600 2 Cheese Blend Amer Skm Yel Cheese Reg SLC LVS Process Reg 6/5-LB LVS 6/5_LB January 79,200 316,800 February 79,200 277,200 March 79,200 79,200 April 118,800 79,200 May 79,200 118,800 June 118,800 79,200 July 118,800 277,200 August 79,200 237,600 September 79,200 158,400 October 158,400 198,000 November 118,800 158,400 December 79,200 118,800 TOTAL 1,188,000 2,098,800 Estimated Destinations CHEESE PROCESS LVS 6/5-LB CHEESE PROCESS SLC-LVS 6/5 GENERIC City Ship-to State City Ship-to State ALMA AR ALMA AR EL DORADO AR BENTONVILLE AR FORT SMITH AR BLYTHEVILLE AR NO LITTLE ROCK AR CABOT AR SPRINGDALE AR EL DORADO AR VAN BUREN AR FAYETTEVILLE JACKSONVILLE FL FORT SMITH AR BOWLING GREEN KY LITTLE ROCK AR CYNTHIANA KY NO LITTLE ROCK AR SHEPERDSVILLE KY ROGERS AR ALEXANDRIA LA SPRINGDALE AR BATON ROUGE LA TEXARCANA AR MONROE LA VAN BUREN AR NEW ORLEANS LA WEST MEMPHIS AR ST MARTINVILLE LA FRESNO CA BRIGHTON MI LOS ANGELES CA CREEDMOOR NC ONTARIO CA SALISBURY NC POMONA CA CINCINNATI OH SACRAMENTO CA CLEVELAND OH ROCKY HILL CT DAYTON OH JACKSONVILLE FL MCALESTER OK DES MOINES IA AUSTIN TX MASON CITY IA GRAND PRAIRIE TX BERKELEY IL HOUSTON TX GRANITE CITY IL LUBBOCK TX BOWLING GREEN KY 3 MCALLEN TX CYNTHIANA KY SAN ANTONIO TX LOUISVILLE KY OWENSBORO KY SHEPERDSVILLE KY ALEXANDRIA LA BATON ROUGE LA MONROE LA NEW ORLEANS LA ST MARTINVILLE LA CHICOPEE MA TAUNTON MA WILMINGTON MA WORCESTER MA BRIGHTON MI GRAND RAPIDS MI WYOMING MI NEWPORT MN BATESVILLE MS CORINTH MS JACKSON MS CREEDMOOR NC SALISBURY NC LINCOLN NE OMAHA NE ALBUQUERQUE NM BINGHAMTON NY BRENTWOOD NY BROOKLYN NY BUFFALO NY HALFMOON NY HOLLEY NY MALONE NY MILTON NY NEWARK NY YORKVILLE NY CINCINNATI OH CLEVELAND OH COLUMBUS OH DAYTON OH SPRINGFIELD OH MCALESTER OK MILWAUKIE OR COAL TOWNSHIP PA DUNCANSVILLE PA PHILADELPHIA PA WILKES-BARE PA YORK PA FORT MILL SC LEXINGTON SC COOKEVILLE TN KNOXVILLE TN 4 AUSTIN TX EL PASO TX GRAND PRAIRIE TX HOUSTON TX LUBBOCK TX MCALLEN TX SAN ANTONIO TX CLEARFIELD UT WEST JORDAN UT CULPEPPER VA MADISON HEIGHTS VA RICHMOND VA ALGONA WA SPOKANE WA RIPLEY WV CHEESE BLEND AMER SKM CHEESE BLEND AMER SKM LVS 12/2-LB SLC LVS 6/5-LB GENERIC Ship-to Ship-to City State City State PHOENIX AZ BIRMINGHAM AL TUCSON AZ CLANTON AL GARDEN GROVE CA FORT SMITH AR LOS ANGELES CA LITTLE ROCK AR MODESTO CA SPRINGDALE AR RICHMOND CA VAN BUREN AR SAN DIEGO CA PHOENIX AZ SAN FRANCISCO CA GARDENA CA SANTA ROSA CA LOS ANGELES CA DENVER CO ONTARIO CA WASHINGTON DC PICO RIVERA CA DES MOINES IA POMONA CA NAMPA ID SAN DIEGO CA CHICAGO IL VERNON CA LOUISVILLE KY LOVELAND CO WINCHESTER KY DELAWARE CITY DE DELHI LA AUBURNDALE FL NEW ORLEANS LA JACKSONVILLE FL BATTLE CREEK MI PUNTA GORDA FL BENTON HARBOR MI ATLANTA GA CADILLAC MI CLEVELAND GA CARO MI DOUGLAS GA CLARE MI FAIRBURN GA COMSTOCK PARK MI KENNESAW GA DETROIT MI LEESBURG GA FLINT MI MACON GA LANSING MI TIFTON GA OSSINEKE MI WARNER ROBINS GA VULCAN MI EMMETT ID 5 CROOKSTON MN GRANITE CITY IL GRAND RAPIDS MN FORT WAYNE IN MAPLEWOOD MN INDIANAPOLIS IN ROCHESTER MN VINCENNES IN BRIDGETON MO BOWLING GREEN KY KANSAS CITY MO CYNTHIANA KY SIKESTON MO OWENSBORO KY SPRINGFIELD MO SHEPERDSVILLE KY JACKSON MS ALEXANDRIA LA HELENA MT BATON ROUGE LA FARGO ND MONROE LA ALBUQUERQUE NM NEW ORLEANS LA FARMINGTON NM SHREVEPORT LA LAS CRUCES NM ST MARTINVILLE LA ROSWELL NM CHICOPEE MA BRENTWOOD NY TAUNTON MA SYRACUSE NY WILMINGTON MA GROVE CITY OH WORCESTER MA LOGAN OH BALTIMORE MD TOLEDO OH JESSUP MD ALLENTOWN PA AUGUSTA ME DELMONT PA NEWPORT MN DUQUESNE PA KANSAS CITY MO ERIE PA BATESVILLE MS HARRISBURG PA CORINTH MS PHILADELPHIA PA JACKSON MS WILKES-BARRE PA HELENA MT COLUMBIA SC CREEDMOOR NC DYERSBURG TN SALISBURY NC MEMPHIS TN FARGO ND NASHVILLE TN CONCORD NH DALLAS TX NEWARK NJ HOUSTON TX VINELAND NJ LAREDO TX MILWAUKIE OR PHARR TX DUNCANSVILLE PA SAN ANTONIO TX PHILADELPHIA PA TYLER TX FORT MILL SC MILWAUKEE WI LEXINGTON SC SIOUX FALLS SD COOKEVILLE TN JOHNSON CITY TN KNOXVILLE TN MEMPHIS TN AUSTIN TX GRAND PRAIRIE TX HOUSTON TX LUBBOCK TX MCALLEN TX SAN ANTONIO TX CLEARFIELD UT WEST JORDAN UT 6 CHESAPEAKE VA CULPEPPER VA MADISON HEIGHTS VA NEWPORT NEWS VA RICHMOND VA ALGONA WA SPOKANE WA RIPLEY WV CHEYENNE WY MILLS WY K CHEESE PROCESS WHT SLC LVS 6/5-LB Ship-to City State CLIFTON NJ CHEESE BLND AMER SKM YEL REG SL LVS 6/5-LB Ship-to City State NAMPA ID KANSAS CITY MO HELENA MT CHEESE PROCESS REG LVS 6/5-LB Ship-to City State NAMPA ID KANSAS CITY MO HELENA MT FARGO ND GALLUP NM TAHLEQUAH OK PINE RIDGE SD 7 15. Accounting and Appropriation Data: TAS::unknown The commodities procured under this solicitation are currently for the following programs(s): Section of Public Law Program Name /x/ 32/6E The National School Lunch Program /x/ 32/6E Child and Adult Care Feeding Programs /x/ 32/6E Summer Food Service Program / / 311 Nutrition Services Incentive Program /x/ 4A Food Distribution Program on Indian Reservations /x/ 17 Commodity Supplemental Food Program /x/ 104 The Emergency Food Assistance Program 16.
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]
  • 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.
    [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]