[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR133.108]
[Page 318-319]
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. 133.108 Brick cheese.
(a) Description. (1) Brick cheese is the food prepared from dairy
ingredients and other ingredients specified in this section 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 44 percent by weight,
as 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 brick cheese is not more than 5 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 is brought to a temperature of about 88 [deg]F
and subjected to the action of a lactic acid-producing bacterial
culutre. 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 cubes with sides approximately \3/
8\ inch long, and stirred and heated so that the temperature rises
slowly to about 96 [deg]F. The stirring is continued until the curd is
sufficiently firm. Part of the whey is then removed, and the mixture
diluted with water or salt brine to control the acidity. The curd is
transferred to forms, and drained. During drainage it is pressed and
turned. After drainage the curd is salted, and the biological curing
agents characteristic of brick cheese are applied to the surface. The
cheese is then cured to develop the characteristics of brick 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, 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 level of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(c) Nomenclature. The name of the food is ``brick 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
[[Page 319]]
and nonfat milk'' or ``nonfat milk and milkfat'', as appropriate.
[54 FR 32052, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58
FR 2892, Jan. 6, 1993; 58 FR 17105, Apr. 1, 1993]
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