Food and Drug Administration, HHS § 133.156

more than 44 percent but less than 50 (1) Dairy ingredients. Cow’s milk, non- percent. fat milk, or cream, as defined in § 133.3, or the corresponding products of water [58 FR 2893, Jan. 6, 1993] buffalo origin, except that cow’s milk § 133.155 Mozzarella cheese and products are not combined with water scamorza cheese. buffalo products. (a) Description. (1) Mozzarella cheese, (2) Clotting enzymes. Rennet and/or scamorza cheese is the food prepared other clotting enzymes of animal, from dairy ingredients and other ingre- plant, or microbial origin. dients specified in this section by the (3) Other optional ingredients. (i) Vin- procedure set forth in paragraph (a)(3) egar. of this section, or by any other proce- (ii) Coloring to mask any natural yel- dure which produces a finished cheese low color in the curd. having the same physical and chemical (iii) Salt. (iv) Antimycotics, the cumulative properties. It may be molded into var- ious shapes. The minimum milkfat levels of which shall not exceed current content is 45 percent by weight of the good manufacturing practice, may be solids, and the moisture content is added to the cheese during the knead- more than 52 percent but not more ing and stretching process and/or ap- than 60 percent by weight as deter- plied to the surface of the cheese. mined by the methods described in (c) Nomenclature. The name of the § 133.5. The dairy ingredients are pas- food is ‘‘mozzarella cheese’’ or, alter- teurized. natively, ‘‘scamorza cheese’’. When the (2) The phenol equivalent value of food is made with water buffalo milk, 0.25 gram of mozzarella cheese is not the name of the food is accompanied by more than 3 micrograms as determined the phrase ‘‘made with water buffalo by the method described in § 133.5. milk’’. (3) One or more of the dairy ingredi- (d) Label declaration. Each of the in- ents specified in paragraph (b)(1) of gredients used in the food shall be de- this section is warmed to approxi- clared on the label as required by the mately 88 °F (31.1 °C) and subjected to applicable sections of parts 101 and 130 the action of a lactic acid-producing of this chapter, except that: bacterial culture. One or more of the (1) Enzymes of animal, plant, or mi- clotting enzymes specified in para- crobial origin may be declared as ‘‘en- graph (b)(2) of this section is added to zymes’’; and set the dairy ingredients to a semisolid (2) The dairy ingredients may be de- mass. The mass is cut, and it may be clared, in descending order of predomi- stirred to facilitate separation of whey nance, by the use of the terms ‘‘milkfat from the curd. The whey is drained, and nonfat milk’’ or ‘‘nonfat milk and and the curd may be washed with cold milkfat’’, ‘‘milkfat from water buffalo water and the water drained off. The milk and nonfat buffalo milk’’ or curd may be collected in bundles for ‘‘nonfat water buffalo milk and milkfat further drainage and for ripening. The from water buffalo milk,’’ as appro- curd may be iced, it may be held under priate. refrigeration, and it may be permitted [53 FR 3743, Feb. 9, 1988, as amended at 58 FR to warm to room temperature and 2893, Jan. 6, 1993] ripen further. The curd may be cut. It is immersed in hot water or heated § 133.156 Low-moisture mozzarella and with steam and is kneaded and scamorza cheese. stretched until smooth and free of (a) Description. (1) Low-moisture moz- lumps. It is then cut and molded. The zarella cheese, low-moisture scamorza molded curd is firmed by immersion in cheese is the food prepared from dairy cold water and drained. One or more of ingredients and other ingredients spec- the other optional ingredients specified ified in this section by the procedure in paragraph (b)(3) of this section may set forth in paragraph (a)(3) of this sec- be added during the procedure. tion, or by any other procedure which (b) Optional ingredients. The following produces a finished cheese having the safe and suitable ingredients may be same physical and chemical properties. used: It may be molded into various shapes.

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