[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. 133.134 Cream cheese with other foods.
(a) Description. Cream cheese with other foods is the class of foods
prepared by mixing, with or without the aid of heat, cream cheese with
one or a mixture of two or more types of foods (except other cheeses)
listed in paragraph (b)(1) of this section, in an amount sufficient to
differentiate the mixture from cream cheese. One or more of the other
optional ingredients in paragraph (b)(2) of this section may be used.
The maximum moisture content of the mixture is 60 percent by weight. The
minimum milkfat is 33 percent by weight of the cream cheese and in no
case less than 27 percent of the finished food. The moisture and fat
contents will be determined by the methods described in Sec. 133.5,
except that the method for determination of fat content is not
applicable when the added food contains fat.
(b) Optional ingredients. The following safe and suitable optional
ingredients may be used:
(1) Foods. Properly prepared fresh, cooked, canned, or dried fruits
or vegetables; cooked or canned meats, relishes, pickles, or other
(2) Other optional ingredients. (i) Stabilizers, in a total amount
not to exceed 0.8 percent, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(c) Nomenclature. The name of the food is ``cream cheese with ------
'' or, alternatively, ``cream cheese and ------'', the blank being
filled in with the name of the foods used in order of predominance by
(d) Label declaration. 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:
(1) Enzymes of animal, plant, or microbial origin may be declared as
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms ``milkfat and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate.
[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: