[Code of Federal Regulations]
[Title 21, Volume 3]
[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 173_SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN
CONSUMPTION--Table of Contents
Subpart B_Enzyme Preparations and Microorganisms
Sec. 173.150 Milk-clotting enzymes, microbial.
Milk-clotting enzyme produced by pure-culture fermentation process
may be safely used in the production of cheese in accordance with the
following prescribed conditions:
(a) Milk-clotting enzyme is derived from one of the following
organisms by a pure-culture fermentation process:
(1) Endothia parasitica classified as follows: Class, Ascomycetes;
order, Sphaeriales; family, Diaporthacesae; genus, Endothia; species,
(2) Bacillus cereus classified as follows: Class, Schizomycetes;
order, Eubacteriales; family, Bacillaceae; genus, Bacillus; species,
cereus (Frankland and Frankland).
(3) Mucor pusillus Lindt classified as follows: Class, Phycomycetes;
subclass, Zygomycetes; order, Mucorales; family, Mucoraceae; genus,
Mucor; species, pusillus; variety, Lindt.
(4) Mucor miehei Cooney et Emerson classified as follows: Class,
Phycomycetes; subclass, Zygomycetes; order, Mucorales; family,
Mucoraceae; genus, Mucor; species, miehei; variety, Cooney et Emerson.
(5) Aspergillus oryzae modified by recombinant deoxyribonucleic
(DNA) techniques to contain the gene coding for aspartic proteinase from
Rhizomucor miehei var. Cooney et Emerson as defined in paragraph (a)(4)
of this section, and classified as follows: Class, Blastodeuteromycetes
(Hyphomycetes); order, Phialidales (Moniliales); genus, Aspergillus;
(b) The strains of organism identified in paragraph (a) of this
section are nonpathogenic and nontoxic in man or other animals.
(c) The additive is produced by a process that completely removes
the generating organism from the milk-clotting enzyme product.
(d) The additive is used in an amount not in excess of the minimum
required to produce its intended effect in the production of those
cheeses for which it is permitted by standards of identity established
pursuant to section 401 of the Act.
[42 FR 14526, Mar. 15, 1977; 42 FR 56728, Oct. 28, 1977, as amended at
62 FR 59284, Nov. 3, 1997]
Additives that reference this regulation: