[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. 133.156 Low-moisture mozzarella and scamorza cheese.
(a) Description. (1) Low-moisture mozzarella cheese, low-moisture
scamorza cheese is the food prepared from dairy ingredients and other
ingredients specified in this section 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. It may be molded into various shapes. The minimum milkfat
content is 45 percent by weight of the solids and the moisture content
is more than 45 percent but not more than 52 percent by weight as
determined by the methods described in Sec. 133.5. The dairy
ingredients are pasteurized.
(2) The phenol equivalent value of 0.25 gram of low-moisture
mozzarella 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 action is added to set the
dairy ingredients to a semisolid mass. The mass is cut, stirred, and
allowed to stand. It may be reheated and again stirred. The whey is
drained and the curd may be cut and piled to promote further separation
of whey. It may be washed with cold water and the water drained off. The
curd may be collected in bundles for further drainage and for ripening.
The curd may be iced, it may be held under refrigeration, and it may be
permitted to warm to room temperature and ripen further. The curd may be
cut. It is immersed in hot water or heated with steam and is kneaded and
stretched until smooth and free of lumps. It is then cut and molded. In
molding, the curd is kept sufficiently warm to cause proper sealing of
the surface. The molded curd is firmed by immersion in cold water and
drained. 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. Cow's milk, nonfat milk, or cream, as defined
in Sec. 133.3, or the corresponding products of water buffalo origin,
except that cow's milk products are not combined with water buffalo
(2) Clotting enzymes. Rennet and/or clotting enzymes of animal,
plant, or microbial origin.
(3) Other optional ingredients. (i) Vinegar.
(ii) Coloring to mask any natural yellow color in the curd.
(iv) 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.
(v) Antimycotics, the cumulative levels of which shall not exceed
good manufacturing practices, may be added to the cheese during the
kneading and stretching process and/or applied to the surface of the
(c) Nomenclature. The names of the food is ``low-moisture mozzarella
cheese'' or, alternatively, ``low-moisture scamorza cheese''. When the
food is made with water buffalo milk, the name of the food is
accompanied by the phrase ``made with water buffalo milk''.
(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'', ``milkfat from water buffalo milk and
nonfat water buffalo milk'' or ``nonfat water buffalo ) 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'', ``milkfat from water buffalo milk and nonfat water buffalo
milk'' or ``nonfat water buffalo milk and milkfat from water buffalo
milk'', as appropriate.
[53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: