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133.165 Parmesan and reggiano 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: 21CFR133.165]

[Page 338-339]
 
                        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.  133.165  Parmesan and reggiano cheese.

    (a) Parmesan cheese, reggiano cheese, is the food prepared from milk 
and other ingredients specified in this section, by the procedure set 
forth in paragraph (b) of this section, or by another procedure which 
produces a finished cheese having the same physical and chemical 
properties as the cheese produced when the procedure set forth in 
paragraph (b) of this section is used. It is characterized by a granular 
texture and a hard and brittle rind. It grates readily. It contains not 
more than 32 percent of moisture, and its solids contain not less than 
32 percent of milkfat, as determined by the methods prescribed in Sec.  
133.5 (a), (b), and (d). It is cured for not less than 10 months.
    (b) Milk, which may be pasteurized or clarified or both, and which 
may be warmed, is subjected to the action of

[[Page 339]]

harmless lactic-acid-producing bacteria, present in such milk or added 
thereto. Sufficient rennet, or other safe and suitable milk-clotting 
enzyme that produces equivalent curd formation, or both, 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. Harmless artificial coloring 
may be added. The mass is cut into pieces no larger than wheat kernels, 
heated, and stirred until the temperature reaches between 115 [deg]F and 
125 [deg]F. The curd is allowed to settle and is then removed from the 
kettle or vat, drained for a short time, placed in hoops, and pressed. 
The pressed curd is removed and salted in brine, or dry-salted. The 
cheese is cured in a cool, ventilated room. The rind of the cheese may 
be coated or colored. A harmless preparation of enzymes of animal or 
plant origin capable of aiding in the curing or development of flavor of 
parmesan cheese may be added during the procedure, in such quantity that 
the weight of the solids of such preparation is not more than 0.1 
percent of the weight of the milk used.
    (c)(1) For the purposes of this section, the word ``milk'' means 
cow's milk, which may be adjusted by separating part of the fat 
therefrom or by adding thereto one or more of the following: Cream, skim 
milk, concentrated skim milk, nonfat dry milk, water in a quantity 
sufficient to reconstitute any concentrated skim milk or nonfat dry milk 
used.
    (2) Such milk may be bleached by the use of benzoyl peroxide or a 
mixture of benzoyl peroxide with potassium alum, calcium sulfate, and 
magnesium carbonate; but the weight of the benzoyl peroxide is not more 
than 0.002 percent of the weight of the milk 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 milk is bleached in this manner, sufficient vitamin A is added 
to the curd to compensate for the vitamin A or its precursors destroyed 
in the bleaching process, and artificial coloring is not used.
    (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) 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 enzymes of animal, plant, 
or microbial origin may be declared as ``enzymes''.

[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49014, Oct. 24, 1983; 
49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 133, Section 165


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