[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: 21CFR133.182]
[Page 349-350]
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. 133.182 Soft ripened cheeses.
(a) The cheeses for which definitions and standards of identity are
prescribed by this section are soft ripened 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
other ingredients specified in this section, by the procedure set forth
[[Page 350]]
in paragraph (b) of this section. 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 or other harmless flavor-producing bacteria, present
in such milk or added thereto. 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. Harmless artificial
coloring may be added. After coagulation the mass is so treated as to
promote and regulate the separation of whey and curd. Such treatment may
include one or more of the following: Cutting, stirring, heating,
dilution with water or brine. The whey, or part of it, is drained off,
and the curd is collected and shaped. It may be placed in forms, and may
be pressed. Harmless flavor-producing microorganisms may be added. It is
cured under conditions suitable for development of biological curing
agents on the surface of the cheese, and the curing is conducted so that
the cheese cures from the surface toward the center. Salt may be added
during the procedure. A harmless preparation of enzymes of animal or
plant origin capable of aiding in the curing or development of flavor of
soft ripened cheeses may be added, 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) 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 such 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.
(d) The name of each soft ripened cheese for which a definition and
standard of identity is prescribed by this section is ``Soft ripened
cheese'', preceded or followed by:
(1) The specific common or usual name of such soft ripened 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 which is not false or
misleading in any particular.
(e) When milk other than cow's milk is used in whole or in part, the
name of the cheese includes 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) 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.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2895, Jan. 6, 1993]
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