Food and Drug Administration, HHS § 133.147

(2) Any varietal names used in (i) ‘‘Shredded’’, if the particles of the name of the food are those speci- cheese are in the form of cylinders, fied by applicable standards of iden- shreds, or strings. tity, except that the designation (ii) ‘‘Chipped’’ or ‘‘chopped’’, if the ‘‘’’ may be used for particles of cheese are in the form of cheddar, washed , colby, or granu- chips. lar cheese or for any mixture of these (e) Label declaration. Each of the in- . gredients used in the food shall be de- (3) The following terms may be used clared on the label as required by the in place of the name of the food to de- applicable sections of parts 101 and 130 scribe specific types of grated cheese: of this chapter, except that: (i) If only one variety of cheese is (1) Enzymes of animal, plant, or mi- used, the name of the food is ‘‘grated crobial origin may be declared as ‘‘en- lll cheese’’, the name of the cheese zymes’’; and filling the blank. (2) The dairy ingredients may be de- (ii) If only parmesan and romano clared, in descending order of predomi- cheeses are used and each is present at nance, by the use of the terms ‘‘milkfat a level of not less than 25 percent by and nonfat ’’ or ‘‘nonfat milk and weight of the finished food, the name of milkfat’’, ‘‘milkfat from goat’s milk the food is ‘‘grated lll and lll and nonfat goat’s milk’’, ‘‘milkfat from cheese’’, the blanks being filled with sheep’s milk and nonfat sheep’s milk’’, the names ‘‘parmesan’’ and ‘‘romano’’ etc., as appropriate. in order of predominance by weight. The name ‘‘reggiano’’ may be used for [54 FR 32056, Aug. 4, 1989; 54 FR 35756, Aug. 29, ‘‘parmesan’’. 1989, as amended at 58 FR 2893, Jan. 6, 1993] (iii) If a mixture of cheese varieties § 133.147 Grated American cheese (not including parmesan or romano) is food. used and each variety is present at a level of not less than 25 percent of the (a)(1) Grated American cheese food is weight of the finished food, the name of the food prepared by mixing, with or the food is ‘‘grated lll cheese’’, the without the aid of heat, one or more of blank being filled in with the names of the optional cheese ingredients pre- the varieties in order of predominance scribed in paragraph (b) of this section by weight. with one or more of the optional ingre- (iv) If a mixture of cheese varieties in dients prescribed in paragraph (c) of which one or more varieties (not in- this section, into a uniformly blended, cluding parmesan or romano) are each partially dehydrated, powdered, or present at a level of not less than 25 granular mixture. percent by weight of the finished food, (2) Grated American cheese food con- and one or more other varieties (which tains not less than 23 percent of may include parmesan and romano milkfat, as determined by the method cheese) are each present at a level of prescribed in § 133.5(b). not less than 2 percent but in the ag- (b) The optional cheese ingredients gregate not more than 10 percent of the referred to in paragraph (a) of this sec- weight of the finished food, the name of tion are , washed curd the food is ‘‘grated lll cheese with cheese, colby cheese, and granular other grated cheese’’ or ‘‘grated lll cheese. cheese with other grated cheeses’’, as (c) The other optional ingredients re- appropriate, the blank being filled in ferred to in paragraph (a) of this sec- with the name or names of those tion are: cheese varieties present at levels of not (1) Nonfat dry milk. less than 25 percent by weight of the (2) Dried . finished food in order of predominance, (3) An emulsifying agent consisting in letters not more than twice as high of one or any mixture of two or more of as the letters in the phrase ‘‘with other the emulsifying ingredients named in grated cheese(s)’’. § 133.173(e)(1), in such quantity that the (4) The following terms may be used weight of the solids thereof is not more in place of ‘‘grated’’ to describe alter- than 3 percent of the weight of the native forms of cheese: grated American cheese food.

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VerDate Mar<15>2010 16:52 May 15, 2014 Jkt 232071 PO 00000 Frm 00417 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT ofr150 PsN: PC150 § 133.148 21 CFR Ch. I (4–1–14 Edition)

(4) An acidifying agent consisting of paste, extract of rennet paste, one or more of the acid-reacting ingre- or other safe and suitable milk-clot- dients named in § 133.173(e)(2). ting enzyme that produces equivalent (5) Salt. curd formation, singly or in any com- (6) Artificial coloring. bination (with or without purified cal- (d) The name of the food is ‘‘Grated cium chloride in a quantity not more American cheese food’’. The full name than 0.02 percent, calculated as anhy- of the food shall appear on the prin- drous calcium chloride, of the weight cipal display panel of the label in type of the milk) is added to set the milk to of uniform size, style, and color. Wher- a semisolid mass. Harmless artificial ever any word or statement empha- sizing the name of any ingredient ap- coloring may be added. The mass is cut pears on the label (other than in an in- into small particles, stirred, and heat- gredient statement as specified in ed. The curd is separated from the paragraph (e) of this section) so con- whey, drained, shaped into forms, spicuously as to be easily seen under pressed, salted, and cured. The rind customary conditions of purchase, the may be colored or rubbed with vege- full name of the food shall immediately table oil or both. A harmless prepara- and conspicuously precede or follow tion of enzymes of animal or plant ori- such word or statement in type of at gin capable of aiding in the curing or least the same size as the type used in development of flavor of hard grating such word or statement. cheese may be added during the proce- (e) Each of the ingredients used in dure, in such quantity that the weight the food shall be declared on the label of the solids of such preparation is not as required by the applicable sections more than 0.1 percent of the weight of of parts 101 and 130 of this chapter, ex- the milk used. cept that cheddar cheese, washed curd (c) For the purposes of this section, cheese, colby cheese, granular cheese, the word ‘‘milk’’ means cow’s milk or or any mixture of two or more of these goat’s milk or sheep’s milk or mixtures may be designated ‘‘American cheese’’. of two or all of these. Such milk may [42 FR 14366, Mar. 15, 1977, as amended at 49 be adjusted by separating part of the FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, fat therefrom or (in the case of cow’s 1993] milk) by adding one or more of the fol- § 133.148 Hard grating cheeses. lowing: Cream, skim milk, con- centrated skim milk, nonfat dry milk; (a) The cheeses for which definitions (in the case of goat’s milk) the cor- and standards of identity are pre- scribed by this section are hard grating responding products from goat’s milk; cheeses for which specifically applica- (in the case of sheep’s milk) the cor- ble definitions and standards of iden- responding products from sheep’s milk; tity are not prescribed by other sec- water in a quantity sufficient to recon- tions of this part. They are made from stitute any such concentrated or dried milk and the other ingredients speci- products used. fied in this section, by the procedure (d) Safe and suitable antimycotic set forth in paragraph (b) of this sec- agent(s), the cumulative levels of tion. They contain not more than 34 which shall not exceed current good percent of moisture, and their solids manufacturing practice, may be added contain not less than 32 percent of to the surface of the cheese. milkfat, as determined by the methods (e) The name of each hard grating prescribed in § 133.5 (a), (b), and (d). cheese for which a definition and Hard grating cheeses are cured for not standard of identity is prescribed by less than 6 months. this section is ‘‘Hard grating cheese’’, (b) Milk, which may be pasteurized or preceded or followed by: clarified or both, and which may be (1) The specific common or usual warmed, is subjected to the action of name of such hard grating cheese, if harmless lactic-acid-producing bac- any such name has become generally teria or other harmless flavor-pro- ducing bacteria, present in such milk recognized therefor; or or added thereto. Sufficient rennet,

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