[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. 133.179 Pasteurized process cheese spread.
(a)(1) Pasteurized process cheese spread is the food prepared by
comminuting and mixing, with the aid of heat, one or more of the
optional cheese ingredients prescribed in paragraph (c) of this section,
with or without one or more of the optional dairy ingredients prescribed
in paragraph (d) of this section, with one or more of the emulsifying
agents prescribed in paragraph (e) of this section, and with or without
one or more of the optional ingredients prescribed by paragraph (f) of
this section, into a homogeneous plastic mass, which is spreadable at 70
(2) During its preparation, a pasteurized process cheese spread is
heated for not less than 30 seconds at a temperature of not less than
150 [deg]F. When tested for phosphatase by the method prescribed in
Sec. 133.5(c), the phenol equivalent of 0.25 gram of pasteurized
process cheese spread is not more than 3 micrograms.
(3) The moisture content of a pasteurized process cheese spread is
more than 44 percent but not more than 60 percent, and the milk fat
content is not less than 20 percent.
(4) Moisture and fat are determined by the methods prescribed in
Sec. 133.5(a) and (b), except that in determining moisture the loss in
weight which occurs in drying for 5 hours, under the conditions
prescribed in such method, is taken as the weight of the moisture.
(5) The weight of the cheese ingredient referred to in paragraph
(a)(1) of this section constitutes not less than 51 percent of the
weight of the pasteurized process cheese spread.
(6) The weight of each variety of cheese in a pasteurized process
cheese spread made with two varieties of cheese is not less than 25
percent of the total weight of both, except that the weight of blue
cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or
limburger cheese is not less than 10 percent of the total weight of
both. The weight of each variety of cheese in a
pasteurized process cheese spread made with three or more varieties of
cheese is not less than 15 percent of the total weight of all, except
that the weight of blue cheese, nuworld cheese, roquefort cheese,
gorgonzola cheese, or limburger cheese is not less than 5 percent of the
total weight of all. These limits do not apply to the quantity of
cheddar cheese, washed curd cheese, colby cheese, and granular cheese in
mixtures which are designated as ``American cheese'' as prescribed in
paragraph (i)(5) of this section. Such mixtures are considered as one
variety of cheese for the purposes of this paragraph (a)(6).
(7) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, granular cheese for manufacturing, brick cheese for
manufacturing, muenster cheese for manufacturing, and swiss cheese for
manufacturing are considered as cheddar cheese, washed curd cheese,
colby cheese, granular cheese, brick cheese, muenster cheese, and swiss
(b) Pasteurized process cheese spread may be smoked, or the cheese
or cheeses from which it is made may be smoked, before comminuting and
mixing, or it may contain substances prepared by condensing or
precipitating wood smoke.
(c) The optional cheese ingredients referred to in paragraph (a) of
this section are one or more cheeses of the same or two or more
varieties, except that skim-milk cheese for manufacturing may not be
used, and except that cream cheese, neufchatel cheese, cottage cheese,
creamed cottage cheese, cook cheese, hard grating cheese, semisoft part-
skim cheese, and part-skim spiced cheese are not used, alone or in
combination with each other, as the cheese ingredient.
(d) The optional dairy ingredients referred to in paragraph (a) of
this section are cream, milk, skim milk, buttermilk, cheese whey, any of
the foregoing from which part of the water has been removed, anhydrous
milkfat, dehydrated cream, albumin from cheese whey, and skim milk
cheese for manufacturing.
(e) The emulsifying agents prescribed in paragraph (a) of this
section are one or any mixture of two or more of the following:
Monosodium phosphate, disodium phosphate, dipotassium phosphate,
trisodium phosphate, sodium metaphosphate (sodium hexa meta phos phate),
sodium acid pyro phos phate, tetra sodium pyro phos phate, sodium
aluminum phosphate, sodium citrate, potassium citrate, calcium citrate,
sodium tartrate, and sodium potassium tartrate, in such quantity that
the weight of the solids of such emulsifying agent is not more than 3
percent of the weight of the pasteurized process cheese spread.
(f) The other optional ingredients referred to in paragraph (a) of
this section are:
(1)(i) One or any mixture of two or more of the following: Carob
bean gum, gum karaya, gum tragacanth, guar gum, gelatin, sodium carb oxy
methyl cellulose (cellulose gum), car ra geenan, oat gum, algin (sodium
alginate), pro pylene glycol alginate, or xanthan gum. The total weight
of such substances is not more than 0.8 percent of the weight of the
(ii) When one or more of the optional ingredients in paragraph
(f)(1)(i) of this section are used, dioctyl sodium sulfosuccinate
complying with the requirements of Sec. 172.810 of this chapter may be
used in a quantity not in excess of 0.5 percent by weight of such
(2) An acidifying agent consisting of one or any mixture of two or
more of the following: A vinegar, lactic acid, citric acid, acetic acid,
and phosphoric acid, in such quantity that the pH of the pasteurized
process cheese spread is not below 4.0.
(3) A sweetening agent consisting of one or any mixture of two or
more of the following: Sugar, dextrose, corn sugar, corn sirup, corn
sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup,
and hydrolyzed lactose, in a quantity necessary for seasoning.
(6) Harmless artificial coloring.
(7) Spices or flavorings other than any which singly or in
combination with other ingredients simulates the flavor of a cheese of
any age or variety.
(8) Pasteurized process cheese spread in consumer-sized packages may
contain an optional mold-inhibiting ingredient consisting of sorbic
acid, potassium sorbate, sodium sorbate, or any combination of two or
more of these, in an amount not to exceed 0.2 percent by weight,
calculated as sorbic acid or consisting of not more than 0.3 percent by
weight of sodium propionate, calcium propionate, or a combination of
sodium propionate and calcium propionate.
(9) Pasteurized process cheese spread in consumer-sized packages may
contain lecithin as an optional anti-sticking agent in an amount not to
exceed 0.03 percent by weight of the finished product.
(10) Safe and suitable enzyme modified cheese.
(11) Nisin preparation in an amount which results in not more than
250 parts per million nisin in the food.
(g) The name of the food is ``pasteurized process cheese spread''.
The full name of the food shall appear on the principal display panel of
the label in type of uniform size, style, and color. Wherever any word
or statement emphasizing the name of any ingredient appears on the label
(other than in an ingredient statement as specified in paragraph (i) of
this section) so conspicuously as to be easily seen under customary
conditions of purchase, the full name of the food shall immediately and
conspicuously precede or follow such word or statement in type of at
least the same size as the type used in such word or statement.
(h) The name of the food shall include a declaration of any
flavoring, including smoke and substances prepared by condensing or
precipitating wood smoke, that characterizes the product as specified in
Sec. 101.22 of this chapter and a declaration of any spice that
characterizes the product.
(i) 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 cheddar cheese, washed curd cheese, colby
cheese, granular cheese, or any mixture of two or more of these may be
designated as ``American cheese''.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
54 FR 6121, Feb. 8, 1989; 54 FR 22741, May 26, 1989; 58 FR 2895, Jan. 6,
Additives that reference this regulation:
- ACETIC ACID
- ALGINATE, SODIUM
- CALCIUM CHLORIDE
- CALCIUM CITRATE
- CALCIUM PROPIONATE
- CARBOXYMETHYL CELLULOSE, SODIUM SALT
- CITRIC ACID
- CORN SYRUP
- DIOCTYL SODIUM SULFOSUCCINATE
- DIPOTASSIUM PHOSPHATE
- ENZYMES, BACTERIAL
- GUAR, GUM (CYAMOPSIS TETRAGONOLOBUS (L.))
- KARAYA, GUM (STERCULIA URENS ROXB.)
- LACTIC ACID
- LACTOSE, HYDROLYZED
- LOCUST (CAROB) BEAN GUM
- MALT SYRUP (MALT EXTRACT)
- NISIN PREPARATION
- OAT GUM
- PHOSPHORIC ACID
- POTASSIUM CITRATE
- POTASSIUM SORBATE
- PROPYLENE GLYCOL ALGINATE
- SODIUM ACID PYROPHOSPHATE
- SODIUM ALUMINUM PHOSPHATE, ACIDIC OR BASIC
- SODIUM CHLORIDE
- SODIUM METAPHOSPHATE
- SODIUM PHOSPHATE, DIBASIC
- SODIUM PHOSPHATE, MONOBASIC
- SODIUM PHOSPHATE, TRIBASIC
- SODIUM POTASSIUM TARTRATE
- SODIUM PROPIONATE
- SODIUM PYROPHOSPHATE
- SODIUM SORBATE
- SODIUM TARTRATE
- SORBIC ACID
- TRAGACANTH, GUM (ASTRAGALUS SPP.)
- TRISODIUM CITRATE
- XANTHAN GUM