[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: 21CFR133.185]
[Page 358-359]
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. 133.185 Samsoe cheese.
(a) Description. (1) Samsoe 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. It has a small amount of eye formation of
approximately uniform size of about five-sixteenths inch (8
millimeters). The minimum milkfat content is 45 percent by weight of the
solids and the maximum moisture content is 41 percent by weight, as
determined by the methods described in Sec. 133.5. The dairy
ingredients used may be pasteurized. Samsoe cheese is cured at not less
than 35 [deg]F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of samsoe cheese is not
[[Page 359]]
more than 3 micrograms as determined by the method 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
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
cut into small cube-shaped pieces with sides approximately three-eighths
inch (1 centimeter). The mass is stirred and heated to about 102 [deg]F,
and so handled by further stirring, heating, dilution with water, and
salting as to promote and regulate the separation of curd and whey. When
the desired curd is obtained, it is transferred to forms permitting
drainage of whey. During drainage, the curd is pressed. After drainage,
the curd is removed from the forms and is further salted by immersing in
a concentrated salt solution for about 3 days. The curd is then cured at
a temperature of from 60[deg] to 70 [deg]F for 3 to 5 weeks to obtain
the desired eye formation. Further curing is conducted at a lower
temperature. 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.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) by 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, applied to the surface of slices or cuts in
consumer-sized packages.
(c) Nomenclature. The name of the food is ``samsoe 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.
[48 FR 2745, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2895, Jan. 6, 1993]
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