[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. 133.186 Sap sago cheese.
(a) Description. (1) Sap sago cheese is the food 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 cheese is pale green in color and has the shape
of a truncated cone. The maximum moisture content is 38 percent by
weight, as determined by the method described in Sec. 133.5. Sap sago
cheese is not less than 5 months old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is allowed to become sour, and is heated to
boiling temperature, with stirring. Sufficient sour whey is added to
precipitate the casein. The curd is removed, spread out in boxes, and
pressed, and while under pressure is allowed to drain and ferment. It is
ripened for not less than 5 weeks. The ripened curd is dried and ground;
salt and dried clover of the species Melilotus coerulea are added. The
mixture is shaped into truncated cones and ripened. The optional
ingredient in paragraph (b)(2) of this section may be added during this
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Nonfat milk, as defined in Sec. 133.3.
(2) Other optional ingredients. Buttermilk.
(c) Nonmenclature. The name of the food is ``sap sago 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.
[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
Additives that reference this regulation: