21 CFR Ch. I (4–1–11 Edition) § 133.175

§ 133.175 21 CFR Ch. I (4–1–11 Edition)

(c) If the only vegetable ingredient is § 133.178 Pasteurized neufchatel pimento, and no meat or fruit ingre- cheese spread with other foods. dient is used, the weight of the solids (a)(1) Pasteurized neufchatel cheese of such pimentos is not less than 0.2 spread with other foods is the class of percent of the weight of the finished foods each of which is prepared by mix- food. The name of this food is ‘‘Pi- ing, with the aid of heat, neufchatel mento pasteurized process cheese food’’ cheese with one or a mixture of two or or ‘‘Pasteurized process pimento cheese more properly prepared foods (except food’’. other cheeses), such as fresh, cooked, canned, or dried fruits or vegetables; [42 FR 14366, Mar. 15, 1977, as amended at 49 cooked or canned meats; relishes, pick- FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, les or other foods suitable for blending 1993] with neufchatel cheese. It may contain one or any mixture of two or more of § 133.175 Pasteurized cheese spread. the optional ingredients named in Pasteurized cheese spread is the food paragraph (b) of this section. The which conforms to the definition and amount of the added food or foods must standard of identity, and is subject to be sufficient to so differentiate the the requirements for label statement of blend that it does not simulate neuf- ingredients, prescribed for pasteurized chatel cheese. It is spreadable at 70 °F. process cheese spread by § 133.179, ex- (2) During its preparation the mix- cept that no emulsifying agent as pre- ture is heated for not less than 30 sec- scribed by § 133.179(e) is used. onds at a temperature of not less than 150 °F. When tested for phosphatase by [58 FR 2894, Jan. 6, 1993] the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of such § 133.176 Pasteurized cheese spread food is not more than 3 micrograms. with fruits, vegetables, or meats. (3)(i) No water other than that con- (a) Pasteurized cheese spread with tained in the ingredients used is added fruits, vegetables, or meats, or mix- to this food, but the moisture content tures of these is a food which conforms in no case is more than 65 percent. to the definition and standard of iden- (ii) The milk fat is not less than 20 tity, and is subject to the requirements percent by weight of the finished food. for label statement of ingredients, pre- (b) The optional ingredients referred scribed for pasteurized cheese spread to in paragraph (a) of this section are: by § 133.175, except that: (1)(i) One or any mixture of two or more of the following: Gum karaya, (1) It contains one or any mixture of gum tragacanth, carob bean gum, gela- two or more of the following: Any prop- tin, algin (sodium alginate), propylene erly prepared cooked, canned, or dried glycol alginate, guar gum, sodium fruit; any properly prepared cooked, carboxymethylcellulose (cellulose canned, or dried vegetable; any prop- gum), carrageenan, oat gum, or xan- erly prepared cooked or canned meat. than gum. The total quantity of any (2) When the added fruits, vegetables, such substances, including that con- or meats contain fat, the method pre- tained in the neufchatel cheese, is not scribed for the determination of fat by more than 0.8 percent by weight of the § 133.5(b) is not applicable. finished food. (b) The name of a pasteurized cheese (ii) When one or more of the optional spread with fruits, vegetables, or meats ingredients in paragraph (b)(1)(i) of is ‘‘Pasteurized cheese spread with this section are used, dioctyl sodium lll’’, the blank being filled in with sulfosuccinate complying with the re- the name or names of the fruits, vege- quirements of § 172.810 of this chapter tables, or meats used, in order of pre- may be used in a quantity not in excess dominance by weight. of 0.5 percent by weight of such ingredients. [42 FR 14366, Mar. 15, 1977, as amended at 49 (2) Artificial coloring, unless such ad- FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, dition conceals damage or inferiority 1993] or makes the finished food appear bet- ter or of greater value than it is.

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(3) An acidifying agent consisting of without one or more of the optional in- one or a mixture of two or more of the gredients prescribed by paragraph (f) of following: A vinegar, acetic acid, lactic this section, into a homogeneous plas- acid, citric acid, phosphoric acid. tic mass, which is spreadable at 70 °F. (4) A sweetening agent consisting of (2) During its preparation, a pasteur- one or a mixture of two or more of the ized process cheese spread is heated for following: Sugar, dextrose, corn sirup, not less than 30 seconds at a tempera- corn sirup solids, glucose sirup, glucose ture of not less than 150 °F. When test- sirup solids, maltose, malt sirup, ed for phosphatase by the method pre- hydrolyzed lactose. scribed in § 133.5(c), the phenol equiva- (5) Cream, milk, skim milk, butter- lent of 0.25 gram of pasteurized process milk, cheese whey, any of the foregoing cheese spread is not more than 3 from which part of the water has been micrograms. removed, anhydrous milkfat, dehy- (3) The moisture content of a pas- drated cream, and albumin from cheese teurized process cheese spread is more whey. than 44 percent but not more than 60 (c) The name of the food is ‘‘pasteur- percent, and the milk fat content is ized Neufchatel cheese spread with not less than 20 percent. lll’’ or ‘‘pasteurized Neufchatel (4) Moisture and fat are determined cheese spread and lll’’, the blank by the methods prescribed in § 133.5(a) being filled in with the common names and (b), except that in determining of the foods added, in order of predomi- moisture the loss in weight which oc- nance by weight. The full name of the curs in drying for 5 hours, under the food shall appear on the principal dis- conditions prescribed in such method, play panel of the label in type of uni- is taken as the weight of the moisture. form size, style, and color. Wherever (5) The weight of the cheese ingre- any word or statement emphasizing the dient referred to in paragraph (a)(1) of name of any ingredient appears on the this section constitutes not less than 51 label (other than in an ingredient percent of the weight of the pasteur- statement as specified in paragraph (d) ized process cheese spread. of this section) so conspicuously as to (6) The weight of each variety of be easily seen under customary condi- cheese in a pasteurized process cheese tions of purchase, the full name of the spread made with two varieties of food shall immediately and conspicu- cheese is not less than 25 percent of the ously precede or follow such word or total weight of both, except that the statement in type of at least the same weight of blue cheese, nuworld cheese, size as the type used in such word or roquefort cheese, gorgonzola cheese, or statement. limburger cheese is not less than 10 (d) Each of the ingredients used in percent of the total weight of both. The the food shall be declared on the label weight of each variety of cheese in a as required by the applicable sections pasteurized process cheese spread made of parts 101 and 130 of this chapter. with three or more varieties of cheese [42 FR 14366, Mar. 15, 1977, as amended at 49 is not less than 15 percent of the total FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, weight of all, except that the weight of 1993] blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger § 133.179 Pasteurized process cheese cheese is not less than 5 percent of the spread. total weight of all. These limits do not (a)(1) Pasteurized process cheese apply to the quantity of cheddar spread is the food prepared by cheese, washed curd cheese, colby comminuting and mixing, with the aid cheese, and granular cheese in mix- of heat, one or more of the optional tures which are designated as ‘‘Amer- cheese ingredients prescribed in para- ican cheese’’ as prescribed in paragraph graph (c) of this section, with or with- (i)(5) of this section. Such mixtures are out one or more of the optional dairy considered as one variety of cheese for ingredients prescribed in paragraph (d) the purposes of this paragraph (a)(6). of this section, with one or more of the (7) For the purposes of this section, emulsifying agents prescribed in para- cheddar cheese for manufacturing, graph (e) of this section, and with or washed curd cheese for manufacturing,

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