[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: 21CFR133.153]
[Page 339-340]
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. 133.153 Monterey cheese and monterey jack cheese.
(a) Description. (1) Monterey cheese, monterey jack 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 44 percent by weight, as determined by the methods described
in Sec. 133.5. The dairy ingredients used are pasteurized.
(2) The phenol equivalent of 0.25 gram of monterey 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 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. Part of the whey is drained off, and water or salt brine
may be added. The curd is drained and placed in a muslin or sheeting
cloth, formed into a ball, and pressed; or the curd is placed in a
cheese hoop and pressed. Later, the cloth bandage is removed, and the
cheese may be covered with a suitable coating. 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.
[[Page 340]]
(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) by
weight of the dairy ingredients, used as a coagulation aid.
(ii) Enzymes of animal, plant, or microbial origin, used in curing
or flavor development.
(iii) Salt.
(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) Vegetable oil, with or without rice flour sprinkled on the
surface, used as a coating for the rind.
(c) Nomenclature. The name of the food is ``monterey cheese'' or
alternatively, ``monterey jack 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 32056, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]
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