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133.188 Semisoft part-skim cheeses.

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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: 21CFR133.188]

[Page 355-356]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
  Subpart B_Requirements for Specific Standardized Cheese and Related 
Sec.  133.188  Semisoft part-skim cheeses.

    (a) The cheeses for which definitions and standards of identity are 
prescribed by this section are semisoft part-skim cheeses for which 
specifically applicable definitions and standards of identity are not 
prescribed by other sections of this part. They are made from partly 
skimmed milk and other ingredients specified in this section, by the 
procedure set forth in paragraph (b) of this section. They contain not 
more than 50 percent of moisture, and their solids contain not less than 
45 percent, but less than 50 percent, of milkfat, as determined by the 
methods set forth 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 it 
may be pressed. Harmless flavor-producing microorganisms may be added. 
It may be cured in a manner to promote the growth of biological curing 
agents. 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 semisoft part-skim cheese 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. A semisoft part-skim cheese shall

[[Page 356]]

be deemed not to have been made from pasteurized milk if 0.25 gram shows 
a phenol equivalent of more than 5 micrograms when tested by the method 
prescribed in Sec.  133.5(c).
    (d) Semisoft part-skim cheeses in the form of slices or cuts 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 
0.3 percent by weight, calculated as sorbic acid.
    (e) The name of each semisoft part-skim cheese for which a 
definition and standard of identity is prescribed by this section is 
``Semisoft part-skim cheese,'' preceded or followed by:
    (1) The specific common or usual name of such semisoft 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.
    (f)(1) 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.
    (2) If semi-soft part-skim cheese in sliced or cut form contains an 
optional mold-inhibiting ingredient as specified in paragraph (d) of 
this section, the label shall bear the statement ``------ added to 
retard mold growth'' or ``------ added as a preservative'', the blank 
being filled in with the common name or names of the mold-inhibiting 
ingredient or ingredients used.
    (3) Wherever the name of the food appears on the label so 
conspicuously as to be easily seen under customary conditions of 
purchase, the words and statements prescribed by this section, showing 
the optional ingredient used, shall immediately and conspicuously 
precede or follow such name, without intervening written, printed, or 
graphic matter.
    (g) 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. 19, 1977, as amended at 49 FR 10096, Mar. 19, 1984; 
58 FR 2895, Jan. 6, 1993]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 133, Section 188

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