[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: 21CFR133.127]
[Page 326-327]
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. 133.127 Cook cheese, koch kaese.
(a) Description. (1) Cook cheese, koch kaese, 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 maximum moisture content is 80
percent by weight, as determined by the method described in Sec. 133.5.
The dairy ingredients used may be pasteurized.
(2) The phenol equivalent value of 0.25 gram of cook 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
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, stirred, and
heated with continued stirring, so as to separate the curd and whey. The
whey is drained from the curd and the curd is cured for 2 or 3 days. It
is then heated to a temperature of not less than 180 [deg]F until the
hot curd will drop from a ladle with a consistency like that of honey.
The hot cheese is filled into packages and cooled. 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. Nonfat milk as defined in Sec. 133.3.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) 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.
(ii) Culture of white mold.
[[Page 327]]
(iii) Pasteurized cream.
(iv) Caraway seed.
(v) Salt.
(c) Nomenclature. The name of the food is ``cook cheese'' or,
alternatively, ``koch kaese''.
(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, except that enzymes of animal, plant, or microbial
origin may be declared as ``enzymes''.
[54 FR 32053, Aug. 4, 1989, as amended at 55 FR 51409, Dec. 14, 1990; 58
FR 2892, Jan. 6, 1993]
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