[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. 133.138 Edam cheese.
(a) Description. (1) Edam cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 40 percent by weight
of the solids and the maximum moisture content is 45 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasturized, the cheese is cured at a
temperature of not less than than 35 [deg]F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of edam cheese is not more than 3 micrograms, as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. After coagulation the mass is
cut into small cube-shaped pieces with sides approximately three-
eighths-inch long. The mass is stirred and heated to about 90 [deg]F.
and so handled by further stirring, heating, dilution with water or salt
brine, and salting as to promote and regulate the separation of curd and
whey. When the desired curd is obtained, it is transferred to forms
permitting drainage of whey. During drainage the curd is pressed and
turned. After drainage the curd is removed from the forms and is salted
and cured. One or more of the other optional ingredients specified in
paragraph (b)(3) of this section may be added during the procedures.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(c) Nomenclature. The name of the food is ``edam cheese.''
(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.
[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 55
FR 6795, Feb. 27, 1990; 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: