[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 133_CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Cheese and Related
Sec. 133.118 Colby cheese.
(a) Colby cheese is the food prepared from milk and other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section, or by another procedure which produces a
finished cheese having the same physical and chemical properties as the
cheese produced when the procedure set forth in paragraph (b) of this
section is used. It contains not more than 40 percent of moisture, and
its solids contain not less than 50 percent of milkfat, as determined by
the methods prescribed in Sec. 133.5 (a), (b), and (d). If the milk
used is not pasteurized, the cheese so made is cured at a temperature of
not less than 35 [deg]F for not less than 60 days.
(b) Milk, which may be pasteurized or clarified or both, and which
may be warmed, is subjected to the action of harmless lactic-acid-
producing bacteria, present in such milk or added thereto. Harmless
artificial coloring may be added. Sufficient rennet, or other safe and
suitable milk-clotting enzyme that produces equivalent curd formation,
or both, with or without purified calcium chloride in a quantity not
more than 0.02 percent (calculated as anhydrous calcium chloride) of the
weight of the milk, is added to set the milk to a semisolid mass. The
mass is so cut, stirred, and heated with continued stirring, as to
promote and regulate the separation of whey and curd. A part of the whey
is drained off, and the curd is cooled by adding water, the stirring
being continued so as to prevent the pieces of curd from matting. The
curd is drained, salted, stirred, further drained, and pressed into
forms. A harmless preparation of enzymes of animal or plant origin
capable of aiding in the curing or development of flavor of colby cheese
may be added during the procedure, in such quantity that the weight of
the solids of such preparation is not more than 0.1 percent of the
weight of the milk used.
(c) For the purposes of this section:
(1) The word ``milk'' means cow's milk, which may be adjusted by
separating part of the fat therefrom or by adding thereto one or more of
the following: Cream, skim milk, concentrated skim milk, nonfat dry
milk, water, in a quantity sufficient to reconstitute any concentrated
skim milk or nonfat dry milk used.
(2) Milk shall be deemed to have been pasteurized if it has been
held at a temperature of not less than 143 [deg]F for a period of not
less than 30 minutes, or for a time and at a temperature equivalent
thereto in phosphatase destruction. Colby cheese shall be deemed not to
have been made from pasteurized
milk if 0.25 gram shows a phenol equivalent of more than 3 micrograms
when tested by the method prescribed in Sec. 133.5(c).
(3) During the cheesemaking process the milk may be treated with
hydrogen peroxide/catalase as provided in Sec. 133.113(a)(3).
(d)(1) Colby cheese in the form of slices or cuts may have added to
it a clear aqueous solution prepared by condensing or precipitating wood
smoke in water.
(2) Colby cheese in the form of slices or cuts in consumer-sized
packages may contain an optional mold-inhibiting ingredient consisting
of sorbic acid, potassium sorbate, sodium sorbate, or any combination of
two or more of these, in an amount not to exceed 0.3 percent by weight
calculated as sorbic acid.
(e)(1) If colby cheese has added to it a clear aqueous solution
prepared by condensing or precipitating wood smoke in water as provided
in paragraph (d)(1) of this section, the name of the food is immediately
followed by the words ``with added smoke flavoring'' with all words in
this phrase of the same type size, style, and color without intervening
written, printed, or graphic matter.
(2) If colby cheese in sliced or cut form contains an optional mold-
inhibiting ingredient as specified in paragraph (d)(2) of this section,
the label shall bear the statement ``------ added to retard mold
growth'' or ``------ added as a preservative'', the blank being filled
in with the common name or names of the mold-inhibiting ingredient or
(3) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the statement specified in paragraph (e)(2) of this section,
showing the optional ingredient used, shall immediately and
conspicuously precede or follow such name, without intervening written,
printed, or graphic matter except for the statement ``with added smoke
flavoring,'' as set forth in paragraph (e)(1) of this section.
(f) Each of the ingredients used in the food shall be declared on
the label as required by the applicable sections of parts 101 and 130 of
this chapter, except that enzymes of animal, plant, or microbial origin
may be declared as ``enzymes''.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984;
58 FR 2892, Jan. 6, 1993]
Additives that reference this regulation: