[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: 21CFR133.162]
[Page 343-344]
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. 133.162 Neufchatel cheese.
(a) Description. (1) Neufchatel cheese is the soft uncured cheese
prepared 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 milkfat content is not less
than 20 percent but less than 33 percent by weight of the finished food
and the maximum moisture content is 65 percent by weight, as determined
by the methods described in Sec. 133.5. The dairy ingredients used are
pasteurized.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section is subjected to the action of a harmless lactic
acid-producing bacterial culture, with or without one or more of the
clotting enzymes specified in paragraph (b)(2) of this section. The
mixture is held until the dairy ingredients coagulate. The coagulated
mass may be warmed and stirred and it is drained. The moisture content
may be adjusted with one of the optional ingredients in paragraph
(b)(3)(ii) of this section. The curd may be pressed, chilled, worked,
and heated until it becomes fluid. It may then be homogenized or
otherwise mixed. One or more of the dairy ingredients specified in
paragraph (b)(1) of this section or 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.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Salt.
(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or
reconstituted cheese whey prepared by addition of water to concentrated
cheese whey or dried cheese whey.
(iii) Stabilizers, in a total amount not to exceed 0.5 percent of
the weight of the finished food, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(c) Nomenclature. The name of the food is ``neufchatel 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 use of the terms ``milkfat
[[Page 344]]
and nonfat milk'' or ``nonfat milk and milkfat'', as appropriate.
[54 FR 32057, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]
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