[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: 21CFR133.171]
[Page 348-349]
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. 133.171 Pasteurized process pimento cheese.
Pasteurized process pimento cheese is the food which conforms to the
definition and standard of identity for pasteurized process cheese with
fruits, vegetables, or meats, and is subject to the requirement for
label statement of ingredients, except that:
[[Page 349]]
(a) Its moisture content is not more than 41 percent, and the fat
content of its solids is not less than 49 percent.
(b) The cheese ingredient is cheddar cheese, washed curd cheese,
colby cheese, granular cheese or any mixture of two or more of these in
any proportion.
(c) For the purposes of this section, cheddar cheese for
manufacturing, washed curd cheese for manufacturing, colby cheese for
manufacturing, and granular cheese for manufacturing shall be considered
as cheddar cheese, washed curd cheese, colby cheese, and granular
cheese, respectively.
(d) The only fruit, vegetable, or meat ingredient is pimentos in
such quantity that the weight of the solids thereof is not less than 0.2
percent of the weight of the finished pasteurized process pimento
cheese.
(e) The optional ingredients designated in Sec. 133.169(b) and
(d)(6) are not used.
[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2894, Jan. 6, 1993]
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