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133.141 Gorgonzola cheese.

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[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.141]

[Page 325-326]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 133_CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
 
  Subpart B_Requirements for Specific Standardized Cheese and Related 
                                Products
 
Sec.  133.141  Gorgonzola cheese.

    (a) Description. (1) Gorgonzola cheese is the food prepared by the 
procedure set forth in paragraph (a)(2) of this section or by any other 
procedure which produces a finished cheese having the same physical and 
chemical properties.

[[Page 326]]

It is characterized by the presence of bluish-green mold, Penicillium 
roque fortii, throughout the cheese. The minimum milkfat content is 50 
percent by weight of the solids and the maximum moisture content is 42 
percent by weight, as determined by the methods described in Sec.  
133.5. The dairy ingredients used may be pasteurized. Gorgonzola cheese 
is at least 90 days old.
    (2) 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. The mass is cut into smaller 
portions and allowed to stand for a time. The mixed curd and whey is 
placed into forms permitting further drainage. While being placed in 
forms, spores of the mold Penicillium roque fortii are added. The forms 
are turned several times during drainage. When sufficiently drained, the 
shaped curd is removed from the forms and salted with dry salt or brine. 
Perforations are then made in the shaped curd and it is held at a 
temperature of approximately 50 [deg]F at 90 to 95 percent relative 
humidity, until the characteristic mold growth has developed. During 
storage, the surface of the cheese may be scraped to remove surface 
growth of undesirable microorganisms. One or more of the other optional 
ingredients specified in paragraph (b)(3) of this section may be added 
during the procedure.
    (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, or corresponding products of goat origin, 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) Blue or green color in an amount 
to neutralize the natural yellow color of the curd.
    (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.
    (v) Benzoyl peroxide, or a mixture of benzoyl peroxide with 
potassium alum, calcium sulfate, and magnesium carbonate used to bleach 
the dairy ingredients. The weight of the benzoyl peroxide is not more 
than 0.002 percent of the weight of the dairy ingredients being 
bleached, and the weight of the potassium alum, calcium sulfate, and 
magnesium carbonate, singly or combined, is not more than six times the 
weight of the benzoyl peroxide used. If the dairy ingredients are 
bleached in this manner, vitamin A is added to the curd in such quantity 
as to compensate for the vitamin A or its precursors destroyed in the 
bleaching process, and artificial coloring is not used.
    (vi) Vegetable fats or oil which may be hydrogenated, used as a 
coating for the rind.
    (c) Nomenclature. The name of the food is ``gorgonzola 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 
``enzymes''; and
    (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; ``milkfat from goat's milk 
and nonfat goat's milk'', etc.

[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]





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Source: U.S. Code of Federal Regulations - CFR Title 21, Part 133, Section 141


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