[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: 21CFR133.178]
[Page 351-352]
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. 133.178 Pasteurized neufchatel cheese spread with other foods.
(a)(1) Pasteurized neufchatel cheese spread with other foods is the
class of foods each of which is prepared by mixing, with the aid of
heat, neufchatel cheese with one or a mixture of two or more properly
prepared foods (except other cheeses), such as fresh, cooked, canned, or
dried fruits or vegetables; cooked or canned meats; relishes, pickles or
other foods suitable for blending with neufchatel cheese. It may contain
one or any mixture of two or more of the optional ingredients named in
paragraph (b) of this section. The amount of the added food or foods
must be sufficient to so differentiate the blend that it does not
simulate neufchatel cheese. It is spreadable at 70 [deg]F.
(2) During its preparation the mixture is heated for not less than
30 seconds at a temperature of not less than 150 [deg]F. When tested for
phosphatase by the method prescribed in Sec. 133.5(c), the phenol
equivalent of 0.25 gram of such food is not more than 3 micrograms.
(3)(i) No water other than that contained in the ingredients used is
added to this food, but the moisture content in no case is more than 65
percent.
(ii) The milk fat is not less than 20 percent by weight of the
finished food.
(b) The optional ingredients referred to in paragraph (a) of this
section are:
(1)(i) One or any mixture of two or more of the following: Gum
karaya, gum tragacanth, carob bean gum, gelatin, algin (sodium
alginate), propylene glycol alginate, guar gum, sodium
[[Page 352]]
carboxymethylcellulose (cellulose gum), carrageenan, oat gum, or xanthan
gum. The total quantity of any such substances, including that contained
in the neufchatel cheese, is not more than 0.8 percent by weight of the
finished food.
(ii) When one or more of the optional ingredients in paragraph
(b)(1)(i) of this section are used, dioctyl sodium sulfosuccinate
complying with the requirements of Sec. 172.810 of this chapter may be
used in a quantity not in excess of 0.5 percent by weight of such
ingredients.
(2) Artificial coloring, unless such addition conceals damage or
inferiority or makes the finished food appear better or of greater value
than it is.
(3) An acidifying agent consisting of one or a mixture of two or
more of the following: A vinegar, acetic acid, lactic acid, citric acid,
phosphoric acid.
(4) A sweetening agent consisting of one or a mixture of two or more
of the following: Sugar, dextrose, corn sirup, corn sirup solids,
glucose sirup, glucose sirup solids, maltose, malt sirup, hydrolyzed
lactose.
(5) Cream, milk, skim milk, buttermilk, cheese whey, any of the
foregoing from which part of the water has been removed, anhydrous
milkfat, dehydrated cream, and albumin from cheese whey.
(c) The name of the food is ``pasteurized Neufchatel cheese spread
with ------'' or ``pasteurized Neufchatel cheese spread and ------'',
the blank being filled in with the common names of the foods added, in
order of predominance by weight. The full name of the food shall appear
on the principal display panel of the label in type of uniform size,
style, and color. Wherever any word or statement emphasizing the name of
any ingredient appears on the label (other than in an ingredient
statement as specified in paragraph (d) of this section) so
conspicuously as to be easily seen under customary conditions of
purchase, the full name of the food shall immediately and conspicuously
precede or follow such word or statement in type of at least the same
size as the type used in such word or statement.
(d) 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.
[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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