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21 CFR Ch. I (4–1–06 Edition)

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21 CFR Ch. I (4–1–06 Edition) § 133.142 21 CFR Ch. I (4–1–06 Edition) It is characterized by the presence of weight of the dairy ingredients, used as bluish-green mold, Penicillium roque- a coagulation aid. fortii, throughout the cheese. The min- (iii) Enzymes of animal, plant, or mi- imum milkfat content is 50 percent by crobial origin, used in curing or flavor weight of the solids and the maximum development. moisture content is 42 percent by (iv) Antimycotic agents, the cumu- weight, as determined by the methods lative levels of which shall not exceed described in § 133.5. The dairy ingredi- current good manufacturing practice, ents used may be pasteurized. Gorgon- may be added to the surface of the zola cheese is at least 90 days old. cheese. (2) One or more of the dairy ingredi- (v) Benzoyl peroxide, or a mixture of ents specified in paragraph (b)(1) of benzoyl peroxide with potassium alum, this section may be warmed and is sub- calcium sulfate, and magnesium car- jected to the action of a lactic acid- bonate used to bleach the dairy ingre- producing bacterial culture. One or dients. The weight of the benzoyl per- more of the clotting enzymes specified oxide is not more than 0.002 percent of in paragraph (b)(2) of this section is the weight of the dairy ingredients added to set the dairy ingredients to a being bleached, and the weight of the semisolid mass. The mass is cut into potassium alum, calcium sulfate, and smaller portions and allowed to stand magnesium carbonate, singly or com- for a time. The mixed curd and whey is bined, is not more than six times the placed into forms permitting further weight of the benzoyl peroxide used. If drainage. While being placed in forms, the dairy ingredients are bleached in spores of the mold Penicillium roque- this manner, vitamin A is added to the fortii are added. The forms are turned curd in such quantity as to compensate several times during drainage. When for the vitamin A or its precursors de- sufficiently drained, the shaped curd is stroyed in the bleaching process, and removed from the forms and salted artificial coloring is not used. with dry salt or brine. Perforations are (vi) Vegetable fats or oil which may then made in the shaped curd and it is be hydrogenated, used as a coating for held at a temperature of approximately the rind. ° 50 F at 90 to 95 percent relative humid- (c) Nomenclature. The name of the ity, until the characteristic mold food is ‘‘gorgonzola cheese’’. growth has developed. During storage, (d) Label declaration. Each of the in- the surface of the cheese may be gredients used in the food shall be de- scraped to remove surface growth of clared on the label as required by the undesirable microorganisms. One or applicable sections of parts 101 and 130 more of the other optional ingredients of this chapter, except that: specified in paragraph (b)(3) of this sec- (1) Enzymes of animal, plant, or mi- tion may be added during the proce- crobial origin may be declared as ‘‘en- dure. zymes’’; and (b) Optional ingredients. The following (2) The dairy ingredients may be de- safe and suitable ingredients may be clared, in descending order of predomi- used: nance, by the use of the terms ‘‘milkfat (1) Dairy ingredients. Milk, nonfat and nonfat milk’’ or ‘‘nonfat milk and milk, or cream, as defined in § 133.3, or milkfat’’, as appropriate; ‘‘milkfat corresponding products of goat origin, from goat’s milk and nonfat goat’s used alone or in combination. milk’’, etc. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, [54 FR 32054, Aug. 4, 1989, as amended at 58 plant, or microbial origin. FR 2893, Jan. 6, 1993] (3) Other optional ingredients. (i) Blue or green color in an amount to neu- § 133.142 Gouda cheese. tralize the natural yellow color of the Gouda cheese conforms to the defini- curd. tion and standard of identity and com- (ii) Calcium chloride in an amount plies with the requirements for label not more than 0.02 percent (calculated declaration of ingredients prescribed as anhydrous calcium chloride) of the for edam cheese by § 133.138, except that 326 VerDate Aug<31>2005 01:16 Apr 21, 2006 Jkt 208066 PO 00000 Frm 00336 Fmt 8010 Sfmt 8010 Y:\SGML\208066.XXX 208066 Food and Drug Administration, HHS § 133.145 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. [48 FR 2744, Jan. 21, 1983] (ii) Calcium chloride in an amount 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) Description. (1) Granular cheese, a coagulation aid. 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 (2) If pasteurized dairy ingredients the weight of the catalase shall not ex- are used, the phenol equivalent value ceed 20 parts per million of the weight of 0.25 gram of granular cheese is not of the dairy ingredients treated. more than 3 micrograms as determined (c) Nomenclature. The name of the by the method described in § 133.5. food is ‘‘granular cheese’’ or, alter- (3) One or more of the dairy ingredi- natively, ‘‘stirred curd cheese’’. ents specified in paragraph (b)(1) of (d) Label declaration. Each of the in- this section may be warmed, treated gredients used in the food shall be de- with hydrogen peroxide/catalase, and is clared on the label as required by the subjected to the action of a lactic acid- applicable sections of parts 101 and 130 producing bacterial culture. One or of this chapter, except that: more of the clotting enzymes specified (1) Enzymes of animal, plant, or mi- in paragraph (b)(2) of this section is crobial origin may be declared as ‘‘en- added to set the dairy ingredients to a zymes’’; and semisolid mass. The mass is so cut, (2) The dairy ingredients may be de- stirred, and heated with continued stir- clared, in descending order of predomi- ring, as to promote and regulate the nance, by the use of the terms ‘‘milkfat separation of whey and curd. A part of and nonfat milk’’ or ‘‘nonfat milk and the whey is drained off. The curd is then alternately stirred and drained to milkfat’’, as appropriate. prevent matting and to remove whey [54 FR 32055, Aug. 4, 1989, as amended at 58 from curd. The curd is then salted, FR 2893, Jan. 6, 1993] stirred, drained, and pressed into forms. One or more of the other op- § 133.145 Granular cheese for manu- tional ingredients specified in para- facturing. graph (b)(3) of this section may be Granular cheese for manufacturing added during the procedure. conforms to the definition and stand- (b) Optional ingredients. The following ard of identity prescribed for granular safe and suitable ingredients may be cheese by § 133.144, except that the used: dairy ingredients are not pasteurized (1) Dairy ingredients. Milk, nonfat and curing is not required. milk, or cream, as defined in § 133.3, used alone or in combination. [54 FR 32056, Aug. 4, 1989] 327 VerDate Aug<31>2005 01:16 Apr 21, 2006 Jkt 208066 PO 00000 Frm 00337 Fmt 8010 Sfmt 8010 Y:\SGML\208066.XXX 208066.
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