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§133.106 青纹干酪(Blue cheese)

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放大字体缩小字体2011-08-24 09:38:39 来源:GPO 浏览次数9span id="hits">3045
核心提示:青纹干酪是干酪中布满干酪青霉,最小脂肪含量为固形物的50%,最大含水量?6%,熟化期至少60天。本节规定的配料可经过均质、漂白或加温,并使之与能产生乳酸的菌种起作用。添加本节规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料可?33.3规定的乳、脱脂乳或稀奶油;凝乳酶可选皱胃酶或其他凝乳酶,其他配料可选青色或绿色着色剂,氯化钙等。本品命名为“青纹干酪”。按照本?01?03部分在标签上加以说明、/div>
发布单位
FDA
FDA
发布文号 58 FR 2892
发布日期 1993-01-06 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 青纹干酪是干酪中布满干酪青霉,最小脂肪含量为固形物的50%,最大含水量?6%,熟化期至少60天。本节规定的配料可经过均质、漂白或加温,并使之与能产生乳酸的菌种起作用。添加本节规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料可?33.3规定的乳、脱脂乳或稀奶油;凝乳酶可选皱胃酶或其他凝乳酶,其他配料可选青色或绿色着色剂,氯化钙等。本品命名为“青纹干酪”。按照本?01?03部分在标签上加以说明、/td>

更多关于干酪和干酪产品的法规,请详见美国FDA 21 CFR ?33部分关于干酪和干酪产品的法规汇怺/font>、br />
   133.106 Blue cheese.

  (a De scription. ? Blue cheese is the food prepared by the procedure set forth in paragraph (a)(2? of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of bluish-green mold, Penicillium roquefortii, throughout the cheese. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 46 percent by weight, as determined by the methods described in 133.5. The dairy ingredients used may be pasteurized. Blue cheese is at least 60 days old.

  ? One or more of the dairy ingredients specified in paragraph (b)(1 of this section may be homogenized, bleached, 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. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed in forms permitting further drainage. While the curd is being placed in forms, spores of the mold Penicillium roquefortii are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd, and it is held at a temperature of approximately 50 F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth of undesirable microorganisms. Antimycotics may be applied to the surface of the whole cheese. 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:

  ? Dairy ingredients. Milk, nonfat milk, or cream, as defined in 133.3, used alone or in combination.

  ? Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin.

  ? Other optional ingredients. (i Blue or green color in an amount to neutralize the natural yellow color of the curd.

  (ii Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride of the 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 or to the surface of the bulk cheese during curing.

  (v Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk being bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the curd in such quantity as to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.

  (vi Vegetable fats or oils, which may be hydrogenated, used as a coating for the rind.

  (c Nomenclature. The name of the food is blue 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:

  ? Enzymes of animal, plant, or microbial origin may be declared as enzymes and

  ? 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 2742, Jan. 21, 1983, as amended at 54 FR 32052, Aug. 4, 1989; 58 FR 2892, Jan. 6, 1993]

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