[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: 21CFR133.129]
[Page 327-328]
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. 133.129 Dry curd cottage cheese.
(a) Cottage cheese dry curd is the soft uncured cheese prepared by
the procedure set forth in paragraph (b) of this section. The finished
food contains less than 0.5 percent milkfat. It contains not more than
80 percent of moisture, as determined by the method prescribed in Sec.
133.5(a).
(b)(1) One or more of the dairy ingredients specified in paragraph
(b)(2) of this section is pasteurized; calcium chloride may be added in
a quantity of not more than 0.02 percent (calculated as anhydrous
calcium chloride) of the weight of the mix; thereafter one of the
following methods is employed:
(i) Harmless lactic-acid-producing bacteria, with or without rennet
and/or other safe and suitable milk-clotting enzyme that produces
equivalent curd formation, are added and it is held until it becomes
coagulated. The coagulated mass may be cut; it may be warmed; it may be
stirred; it is then drained. The curd may be washed with water and
further drained; it may be pressed, chilled, worked, seasoned with salt;
or
(ii) Food grade phosphoric acid, lactic acid, citric acid, or
hydrochloric acid, with or without rennet and/or
[[Page 328]]
other safe and suitable milk-clotting enzyme that produces equivalent
curd formation, is added in such amount as to reach a pH of between 4.5
and 4.7; coagulation to a firm curd is achieved while heating to a
maximum of 120 [deg]F without agitation during a continuous process. The
coagulated mass may be cut; it may be warmed; it may be stirred; it is
then drained. The curd is washed with water, stirred, and further
drained. It may be pressed, chilled, worked, seasoned with salt.
(iii) Food grade acids as provided in paragraph (b)(1)(ii) of this
section, D-Glucono-delta-lactone with or without rennet, and/or other
safe and suitable milk clotting enzyme that produces equivalent curd
formation, are added in such amounts as to reach a final pH value in the
range of 4.5-4.8, and it is held until it becomes coagulated. The
coagulated mass may be cut; it may be warmed; it may be stirred; it is
then drained. The curd is then washed with water, and further drained.
It may be pressed, chilled, worked, and seasoned with salt.
(2) The dairy ingredients referred to in paragraph (b)(1) of this
section are sweet skim milk, concentrated skim milk, and nonfat dry
milk. If concentrated skim milk or nonfat dry milk is used, water may be
added in a quantity not in excess of that removed when the skim milk was
concentrated or dried.
(3) For the purposes of this section the term ``skim milk'' means
the milk of cows from which the milk fat has been separated, and
``concentrated skim milk'' means skim milk from which a portion of the
water has been removed by evaporation.
(c) The name of the food consists of the following two phrases which
shall appear together:
(1) The words ``cottage cheese dry curd'' or alternatively ``dry
curd cottage cheese'' which shall all appear in type of the same size
and style.
(2) The words ``less than \1/2\% milkfat'' which shall all 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 either of the optional processes described in paragraph
(b)(1) (ii) or (iii) of this section is used to make cottage cheese dry
curd, 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 47 FR 11826, Mar. 19, 1982;
49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]
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