[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: 21CFR133.144]
[Page 333]
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. 133.144 Granular and stirred curd cheese.
(a) Description. (1) Granular cheese, stirred curd cheese 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 minimum milkfat
content is 50 percent by weight of the solids and the maximum moisture
content is 39 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 granular 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, treated with hydrogen peroxide/
catalase, 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 so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. A part of the whey is drained off. The curd is then
alternately stirred and drained to prevent matting and to remove whey
from curd. The curd is then salted, stirred, drained, and pressed into
forms. 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) by 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 levels of which shall not
exceed current good manufacturing practice, may be added to the surface
of the cheese.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
dairy ingredients and the weight of the catalase shall not exceed 20
parts per million of the weight of the dairy ingredients treated.
(c) Nomenclature. The name of the food is ``granular cheese'' or,
alternatively, ``stirred curd 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 and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate.
[54 FR 32055, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
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