[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: 21CFR133.128]
[Page 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. 133.128 Cottage cheese.
(a) Cottage cheese is the soft uncured cheese prepared by mixing
cottage cheese dry curd with a creaming mixture as provided in paragraph
(b) of this section. The milkfat content is not less than 4 percent by
weight of the finished food, within limits of good manufacturing
practice. The finished food contains not more than 80 percent of
moisture, as determined by the method prescribed in Sec. 133.129(a).
(b) The creaming mixture is prepared from safe and suitable
ingredients including, but not limited to, milk or substances derived
from milk. Any ingredients used that are not derived from milk shall
serve a useful function other than building the total solids content of
the finished food, and shall be used in a quantity not greater than is
reasonably required to accomplish their intended effect. The creaming
mixture shall be pasteurized; however, heat labile ingredients, such as
bacterial starters, may be added following pasteurization.
(c) The name of the food consists of the following two phrases which
shall appear together:
(1) The words ``cottage cheese'' which shall appear in type of the
same size and style.
(2) The statement ``not less than -- percent milkfat'' or ``--
percent milkfat minimum'', the blank being filled in with the whole
number that is closest to, but does not exceed, the actual fat content
of the product. This statement of fat content shall appear in letters
not less than one-half of the height of the letters in the phrase
specified in paragraph (c)(1) of this section, but in no case less than
one-eighth of an inch in height.
(d) When the optional process described in Sec. 133.129(b)(1) (ii)
or (iii) is used to make the cottage cheese dry curd used in cottage
cheese, the label shall bear the statement ``Directly set'' or ``Curd
set by direct acidification''. Wherever the name of the food appears on
the label so conspicuously as to be seen under customary conditions of
purchase, the statement specified in this paragraph, showing the
optional process used, shall immediately and conspicuously precede or
follow such name without intervening written, printed, or graphic
matter.
(e) 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 milk-clotting enzymes may be declared by the
word ``enzymes''.
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2892, Jan. 6, 1993]
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