[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: 21CFR133.190]
[Page 357-358]
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. 133.190 Spiced cheeses.
(a) Description. (1) Spiced cheeses are cheeses for which
specifically applicable definitions and standards of identity are not
prescribed by other sections of this part. The food is 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, as determined by the method described in Sec. 133.5. The
food contains spices, in a minimum amount of 0.015 ounce per pound of
cheese, and may contain spice oils. If the dairy ingredients are not
pasteurized, the cheese is cured at a temperature of not less than 35
[deg]F for at least 60 days.
(2) The phenol equivalent of 0.25 gram of spiced 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 and is subjected to the action of a
harmless 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 divided
into smaller portions and so handled by stirring, heating, and diluting
with water or salt brine as to promote and regulate the separation of
whey and curd. The whey is drained off. The curd is removed and may be
further drained. The curd is then shaped into forms, and may be pressed.
At some time during the procedure, spices are added so as to be evenly
distributed throughout the finished cheese. 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, or corresponding products of goat or sheep origin, 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) Salt.
(iv) Spice oils which do not, alone or in combination with other
ingredients, simulate the flavor of cheese of any age or variety.
(v) Enzymes of animal, plant, or microbial origin, used in curing or
flavor development.
(vi) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(c) Nomenclature. The name of the food is ``spiced cheese''. The
following terms shall accompany the name of the food, as appropriate:
(1) The specific common or usual name of the spiced cheese, if any
such name has become generally recognized; or
(2) An arbitrary or fanciful name that is not false or misleading in
any particular.
[[Page 358]]
(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'', or ``milkfat from goat's milk and nonfat
goat's milk'', etc., as appropriate.
[54 FR 32059, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
Additives that reference this regulation: |
