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133.162 Neufchatel 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: 21CFR133.162]

[Page 337-338]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
  Subpart B_Requirements for Specific Standardized Cheese and Related 
Sec.  133.162  Neufchatel cheese.

    (a) Description. (1) Neufchatel cheese is the soft uncured cheese 
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. The milkfat content is not less 
than 20 percent but less than 33 percent by weight of the finished food 
and the maximum moisture content is 65 percent by weight, as determined 
by the methods described in Sec.  133.5. The dairy ingredients used are 
    (2) One or more of the dairy ingredients specified in paragraph 
(b)(1) of this section is subjected to the action of a harmless lactic 
acid-producing bacterial culture, with or without one or more of the 
clotting enzymes specified in paragraph (b)(2) of this section. The 
mixture is held until the dairy ingredients coagulate. The coagulated 
mass may be warmed and stirred and it is drained. The moisture content 
may be adjusted with one of the optional ingredients in paragraph 
(b)(3)(ii) of this section. The curd may be pressed, chilled, worked, 
and heated until it becomes fluid. It may then be homogenized or 
otherwise mixed. One or more of the dairy ingredients specified in 
paragraph (b)(1) of this section or the other optional ingredients 
specified in paragraph (b)(3) of this section may be added during the 
    (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.
    (2) Clotting enzymes. Rennet and/or other clotting enzymes of 
animal, plant, or microbial origin.
    (3) Other optional ingredients. (i) Salt.
    (ii) Cheese whey, concentrated cheese whey, dried cheese whey, or 
reconstituted cheese whey prepared by addition of water to concentrated 
cheese whey or dried cheese whey.
    (iii) Stabilizers, in a total amount not to exceed 0.5 percent of 
the weight of the finished food, 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 ``neufchatel 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 use of the terms ``milkfat

[[Page 338]]

and nonfat milk'' or ``nonfat milk and milkfat'', as appropriate.

[54 FR 32057, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 133, Section 162

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