[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: 21CFR133.160]
[Page 342-343]
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. 133.160 Muenster and munster cheese.
(a) Description. (1) Muenster cheese, munster 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 46
percent by weight, as determined by the methods decribed in Sec. 133.5.
The dairy ingredients used are pasteurized.
(2) The phenol equivalent of 0.25 gram of muenster cheese is not
more than 3 micrograms, as determined by the methods described in Sec.
133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
harmless 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. After coagulation the
mass is divided into small portions, stirred, and heated, with or
without dilution with water or salt brine, so as to promote and regulate
the separation of whey and curd. The curd is transferred to forms
permitting drainage of the whey. During drainage the curd may be pressed
and turned. After drainage the curd is removed from the forms and is
salted. 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.
[[Page 343]]
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the 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) Vegetable oil, used as a coating for the rind.
(c) Nomenclature. The name of the food is ``muenster cheese'' or,
alternatively, ``munster 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 32057, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58
FR 2894, Jan. 6, 1993]
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