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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
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| 133-3 | Definitions. | ||
| 133-5 | Methods of analysis. | ||
| 133-10 | Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods. | ||
| 133-102 | Asiago fresh and asiago soft cheese. | ||
| 133-103 | Asiago medium cheese. | ||
| 133-104 | Asiago old cheese. | ||
| 133-106 | Blue cheese. | ||
| 133-108 | Brick cheese. | ||
| 133-109 | Brick cheese for manufacturing. | ||
| 133-111 | Caciocavallo siciliano cheese. | ||
| 133-113 | Cheddar cheese. | ||
| 133-114 | Cheddar cheese for manufacturing. | ||
| 133-116 | Low sodium cheddar cheese. | ||
| 133-118 | Colby cheese. | ||
| 133-119 | Colby cheese for manufacturing. | ||
| 133-121 | Low sodium colby cheese. | ||
| 133-123 | Cold-pack and club cheese. | ||
| 133-124 | Cold-pack cheese food. | ||
| 133-125 | Cold-pack cheese food with fruits, vegetables, or meats. | ||
| 133-127 | Cook cheese, koch kaese. | ||
| 133-128 | Cottage cheese. | ||
| 133-129 | Dry curd cottage cheese. | ||
| 133-133 | Cream cheese. | ||
| 133-134 | Cream cheese with other foods. | ||
| 133-136 | Washed curd and soaked curd cheese. | ||
| 133-137 | Washed curd cheese for manufacturing. | ||
| 133-138 | Edam cheese. | ||
| 133-140 | Gammelost cheese. | ||
| 133-141 | Gorgonzola cheese. | ||
| 133-142 | Gouda cheese. | ||
| 133-144 | Granular and stirred curd cheese. | ||
| 133-145 | Granular cheese for manufacturing. | ||
| 133-146 | Grated cheeses. | ||
| 133-147 | Grated American cheese food. | ||
| 133-148 | Hard grating cheeses. | ||
| 133-149 | Gruyere cheese. | ||
| 133-150 | Hard cheeses. | ||
| 133-152 | Limburger cheese. | ||
| 133-153 | Monterey cheese and monterey jack cheese. | ||
| 133-154 | High-moisture jack cheese. | ||
| 133-155 | Mozzarella cheese and scamorza cheese. | ||
| 133-156 | Low-moisture mozzarella and scamorza cheese. | ||
| 133-157 | Part-skim mozzarella and scamorza cheese. | ||
| 133-158 | Low-moisture part-skim mozzarella and scamorza cheese. | ||
| 133-160 | Muenster and munster cheese. | ||
| 133-161 | Muenster and munster cheese for manufacturing. | ||
| 133-162 | Neufchatel cheese. | ||
| 133-164 | Nuworld cheese. | ||
| 133-165 | Parmesan and reggiano cheese. | ||
| 133-167 | Pasteurized blended cheese. | ||
| 133-168 | Pasteurized blended cheese with fruits, vegetables, or meats. | ||
| 133-169 | Pasteurized process cheese. | ||
| 133-170 | Pasteurized process cheese with fruits, vegetables, or meats. | ||
| 133-171 | Pasteurized process pimento cheese. | ||
| 133-173 | Pasteurized process cheese food. | ||
| 133-174 | Pasteurized process cheese food with fruits, vegetables, or meats. | ||
| 133-175 | Pasteurized cheese spread. | ||
| 133-176 | Pasteurized cheese spread with fruits, vegetables, or meats. | ||
| 133-178 | Pasteurized neufchatel cheese spread with other foods. | ||
| 133-179 | Pasteurized process cheese spread. | ||
| 133-180 | Pasteurized process cheese spread with fruits, vegetables, or meats. | ||
| 133-181 | Provolone cheese. | ||
| 133-182 | Soft ripened cheeses. | ||
| 133-183 | Romano cheese. | ||
| 133-184 | Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk. | ||
| 133-185 | Samsoe cheese. | ||
| 133-186 | Sap sago cheese. | ||
| 133-187 | Semisoft cheeses. | ||
| 133-188 | Semisoft part-skim cheeses. | ||
| 133-189 | Skim milk cheese for manufacturing. | ||
| 133-190 | Spiced cheeses. | ||
| 133-191 | Part-skim spiced cheeses. | ||
| 133-193 | Spiced, flavored standardized cheeses. | ||
| 133-195 | Swiss and emmentaler cheese. | ||
| 133-196 | Swiss cheese for manufacturing. | ||