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133.189 Skim milk cheese for manufacturing.

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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: 21CFR133.189]

[Page 356-357]
 
                        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.  133.189  Skim milk cheese for manufacturing.

    (a) Skim milk cheese for manufacturing is the food prepared from 
skim 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 contains not more than 50 
percent of moisture, as determined by the method prescribed in Sec.  
133.5 (a). It is coated with blue-colored paraffin or other tightly 
adhering coating, colored blue.
    (b) Skim milk or the optional dairy ingredients specified in 
paragraph (c) of this section, which may be pasteurized, and which may 
be warmed, are subjected to the action of harmless lactic-acid-producing 
bacteria, present in such milk or added thereto. Harmless artificial 
coloring may be added. 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 skim milk, is added to set the skim milk to a semisolid mass. The 
mass is so cut, stirred, and heated with continued stirring, as to 
promote and regulate the separation of whey and curd. The whey is 
drained off, and the curd is matted into a cohesive mass. Proteins from 
the whey may be incorporated. The mass is cut into slabs which are so 
piled and handled as to promote the drainage of whey and the development 
of acidity. The slabs are then cut into pieces, which may be rinsed by 
pouring or sprinkling water over them, with free and continuous 
drainage; but the duration of such rinsing is so limited that only the 
whey on the surface of such pieces is removed. The curd is salted, 
stirred, further drained, and

[[Page 357]]

pressed into forms. A harmless preparation of enzymes of animal or plant 
origin capable of aiding in the curing or development of flavor of skim 
milk cheese for manufacturing 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) The optional dairy ingredients referred to in paragraph (b) of 
this section are: Skim milk or concentrated skim milk or nonfat dry milk 
or a mixture of any two or more of these, with water in a quantity not 
in excess of that sufficient to reconstitute any concentrated skim milk 
or nonfat dry milk used.
    (d) For the purposes of this section, ``skim milk'' means cow's milk 
from which the milk fat has been separated.
    (e) 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 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 189


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