[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: 21CFR133.170]
[Page 348]
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. 133.170 Pasteurized process cheese with fruits, vegetables, or meats.
(a) Unless a definition and standard of identity specifically
applicable is established by another section of this part, a pasteurized
process cheese with fruits, vegetables, or meats, or mixtures of these
is a food which conforms to the definition and standard of identity, and
is subject to the requirements for label statement of ingredients,
prescribed for pasteurized process cheese by Sec. 133.169, except that:
(1) Its moisture content may be 1 percent more, and the milk fat
content of its solids may be 1 percent less than the limits prescribed
by Sec. 133.169 for moisture and fat in the corresponding pasteurized
process cheese.
(2) It contains one or any mixture of two or more of the following:
Any properly prepared cooked, canned, or dried fruit; any properly
prepared cooked, canned, or dried vegetable; any properly prepared
cooked or canned meat.
(3) When the added fruits, vegetables, or meats contain fat, the
method prescribed for the determination of fat by Sec. 133.5(b) is not
applicable.
(b) The name of a pasteurized process cheese with fruits,
vegetables, or meats is the name prescribed by Sec. 133.169 for the
applicable pasteurized process cheese, followed by the term ``with ----
--'', the blank being filled in with the common or usual name or names
of the fruits, vegetables, or meats used, in order of predominance by
weight.
[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984;
58 FR 2894, Jan. 6, 1993]
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