[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: 21CFR133.5]
[Page 315]
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 A General Provisions
Sec. 133.5 Methods of analysis.
Moisture, milkfat, and phosphatase levels in cheeses will be
determined by the following methods of analysis from ``Official Methods
of Analysis of the Association of Official Analytical Chemists,'' 13th
ed., 1980, which is incorporated by reference (copies are available from
the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500,
Gaithersburg, MD 20877, or available for inspection at the National
Archives and Records Administration (NARA). For information on the
availability of this material at NARA, call 202-741-6030, or go to:
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html):
(a) Moisture content--section 16.233 ``Method I (52)--Official Final
Action'', under the heading ``Moisture''.
(b) Milkfat content--section 16.255 ``Fat (60)--Official Final
Action''.
(c) Phenol equivalent value--section 16.275 ``Reagents'', section
16.276 ``Sampling'', and section 16.277 ``Determination'', under the
heading ``Residual Phosphatase (27) Official Final Action''.
(d) Milkfat in solids (fat on a dry basis)--Subtract the percent of
moisture found from 100; divide the remainder into the percent milkfat
found. The quotient, multiplied by 100, shall be considered to be the
percent of milkfat contained in the solids.
[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar, 18, 1983, as amended at 54
FR 24893, June 12, 1989; 63 FR 14035, Mar. 24, 1998]
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