[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: 21CFR133.150]
[Page 331-332]
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. 133.150 Hard cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are hard cheeses for which specifically
applicable definitions and standards of identity are not prescribed by
other sections of this part. They are made from milk and the other
ingredients specified in this section, by the procedure set forth in
paragraph (b) of this section. They contain not more than 39 percent of
moisture, and their 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, with or without other harmless flavor-producing
bacteria, present in such milk or added thereto. Harmless artificial
coloring may be added. Sufficient rennet, rennet paste, extract of
rennet paste, or other safe and suitable milk-clotting enzyme that
produces equivalent curd formation, singly or in any combination (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 cut into
small particles, stirred, and heated. The curd is separated from the
whey, drained, and shaped into forms, and may be pressed. The curd is
salted at some stage of the manufacturing process. The shaped curd may
be cured. The rind may be coated with paraffin or rubbed with vegetable
oil. A harmless preparation of enzymes of animal or plant origin capable
of aiding in the curing or development of flavor of hard cheese may be
added during the procedure, in such quantity that the weight of the
solids of such preparation is not
[[Page 332]]
more than 0.1 percent of the weight of the milk used. Harmless flavor-
producing microorganisms may be added, and curing may be conducted under
suitable conditions for the development of biological curing agents.
(c) For the purposes of this section:
(1) The word ``milk'' means cow's milk or goat's milk or sheep's
milk or mixtures of two or all of these. Such milk may be adjusted by
separating part of the fat therefrom, or (in the case of cow's milk) by
adding one or more of the following: Cream, skim milk, concentrated skim
milk, nonfat dry milk; (in the case of goat's milk) the corresponding
products from goat's milk; (in the case of sheep's milk) the
corresponding products from sheep's milk; water in a quantity sufficient
to reconstitute any concentrated or dried products 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. A hard 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).
(d) Safe and suitable antimycotic agent(s), the cumulative levels of
which shall not exceed current good manufacturing practice, may be added
to the surface of the cheese.
(e) The name of each hard cheese for which a definition and standard
of identity is prescribed by this section is ``Hard cheese'', preceded
or followed by:
(1) The specific common or unusual name of such hard cheese, if any
such name has become generally recognized therefor; or
(2) If no such specific common or usual name has become generally
recognized, therefor, an arbitrary or fanciful name that is not false or
misleading in any particular.
(3) When milk other than cow's milk is used, in whole or in part,
the statement ``made from ------'', the blank being filled in with the
name or names of the milk used, in order of predominance by weight.
(f) 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) When milk other than cow's milk is used, in whole or in part,
the common or usual name of each such milk ingredient shall be declared
in order of predominance by weight; and
(2) Enzymes of animal, plant, or microbial origin may be declared as
``enzymes''.
[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983;
49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: |
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