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§133.127 熟制干酪,柯赫凯?Cook cheese, koch kaese)

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放大字体缩小字体2011-08-25 06:18:08 来源:GPO 浏览次数9span id="hits">3470
核心提示:熟制干酪柯赫凯赛最大含水量80%,所用乳品配料可经过巴氏杀菌。用133.5中所述方法测定的0.25g熟制干酪中苯酚当量值不大于3μg。可对乳酸配料进行加温,然后与产生乳酸的菌种起发酵作用。可选乳品配?33.3中规定的脱脂乳,添加凝乳酶,可添加氯化钙,其用量不大于乳品配料用量的0.02%,还可添加白霉菌中、巴氏杀菌稀奶油、盐等。本食品名称为“熟制干酪”,或可称为“柯赫凯赛”。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 54 FR 32053
发布日期 1989-08-03 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 熟制干酪柯赫凯赛最大含水量80%,所用乳品配料可经过巴氏杀菌。用133.5中所述方法测定的0.25g熟制干酪中苯酚当量值不大于3μg。可对乳酸配料进行加温,然后与产生乳酸的菌种起发酵作用。可选乳品配?33.3中规定的脱脂乳,添加凝乳酶,可添加氯化钙,其用量不大于乳品配料用量的0.02%,还可添加白霉菌中、巴氏杀菌稀奶油、盐等。本食品名称为“熟制干酪”,或可称为“柯赫凯赛”。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 />
   133.127 Cook cheese, koch kaese.

  (a De scription. ? Cook cheese, koch kaese, 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. The maximum moisture content is 80 percent by weight, as determined by the method described in 133.5. The dairy ingredients used may be pasteurized.

  ? The phenol equivalent value of 0.25 gram of cook cheese is not more than 3 micrograms as determined by the method described in 133.5.

  ? 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. The mass is cut, stirred, and heated with continued stirring, so as to separate the curd and whey. The whey is drained from the curd and the curd is cured for 2 or 3 days. It is then heated to a temperature of not less than 180 F until the hot curd will drop from a ladle with a consistency like that of honey. The hot cheese is filled into packages and cooled. 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. Nonfat milk as defined in 133.3.

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

  ? Other optional ingredients. (i 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.

  (ii Culture of white mold.

  (iii Pasteurized cream.

  (iv Caraway seed.

  (v Salt.

  (c Nomenclature. The name of the food is cook cheese or, alternatively, koch kaese、/p>

  (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, except that enzymes of animal, plant, or microbial origin may be declared as enzymes、/p>

  [54 FR 32053, Aug. 4, 1989, as amended at 55 FR 51409, Dec. 14, 1990; 58 FR 2892, Jan. 6, 1993]

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