[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: 21CFR133.136]
[Page 323-324]
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. 133.136 Washed curd and soaked curd cheese.
(a) Description. (1) Washed curd, soaked curd cheese is the food
prepared by the procedure set forth in paragraph (a)(3) of this section
or by any other procedure which produces a finished cheese having the
same physical and chemical properties. The minimum milkfat content is 50
percent by weight of the solids and the maximum moisture content is 42
percent by weight, as
[[Page 324]]
determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 [deg]F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of washed curd cheese is not more than 3 micrograms
as determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
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. 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, cooled in water, and soaked
therein until the whey is partly extracted and water is absorbed. The
curd is drained, salted, stirred, and pressed into forms. One or more of
the other optional ingredients specified in paragraph (b)(3) of this
section may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iv) Antimycotic agents, the cumulative levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
dairy ingredients and the weight of the catalase shall not exeed 20
parts per million of the weight of dairy ingredients treated.
(c) Nomenclature. The name of the food is ``washed curd cheese'' or,
alternatively, ``soaked curd 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, except that:
(1) Enzymes of animal, plant or microbial origin may be declared as
``enzymes''; and
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms ``milkfat and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
Additives that reference this regulation: |
