[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: 21CFR133.140]
[Page 331]
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. 133.140 Gammelost cheese.
(a) Description. (1) Gammelost cheese is the food prepared from
nonfat milk, as defined in Sec. 133.3, by the procedure set forth in
paragraph (a)(2) 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 52 percent by weight, as
determined by the methods described in Sec. 133.5.
(2) The dairy ingredients are subjected to the action of a lactic
acid-producing bacterial culture. The development of acidity is
continued until the dairy ingredients coagulate to a semisolid mass. The
mass is stirred and heated until a temperature of about 145 [deg]F is
reached, and is held at that temperature for at least 30 minutes. The
whey is drained off and the curd removed and placed in forms and
pressed. The shaped curd is placed in whey and heated for 3 or 4 hours,
and may again be pressed. It is then stored under conditions suitable
for curing.
(b) Nomenclature. The name of the food is ``gammelost cheese''.
(c) 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.
[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
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