[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: 21CFR133.164]
[Page 338]
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. 133.164 Nuworld cheese.
(a) Description. (1) Nuworld 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. It is characterized by the presence of creamy-white
mold, a white mutant of Penicillium roquefortii, throughout the cheese.
The minimum milkfat content is 50 percent by weight of the solids and
the maximum moisture content is 46 percent by weight, as determined by
the methods described in Sec. 133.5. The dairy ingredients used may be
pasteurized. Nuworld cheese is at least 60 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed 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 cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of a white mutant of the mold Penicillium roquefortii are
added. The forms are turned several times during drainage. When
sufficiently drained, the shaped curd is removed from the forms and
salted with dry salt or brine. Perforations are then made in the shaped
curd and it is held at a temperature of approximately 50 [deg]F at 90 to
95 percent relative humidity, until the characteristic mold growth has
developed. During storage, the surface of the cheese may be scraped to
remove surface growth of undesirable microorganisms. 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) Blue or green color in an amount
to neutralize the natural yellow color of the curd.
(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.
(c) Nomenclature. The name of the food is ``nuworld 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 32058, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]
Additives that reference this regulation: |
