当前位置: 首页? 政策法规? 国外法规? §133.136 水洗凝乳干酪及浸渍凝乳干?Washed curd and soaked curd cheese)

§133.136 水洗凝乳干酪及浸渍凝乳干?Washed curd and soaked curd cheese)

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核心提示:最小乳脂含量为固形物含量的50%,最大含水量?2%。如果乳品配料为经巴氏杀菌,则干酪必须在不低?5℉的温度下熟化不少于60天。将本节规定的乳品配料加温,用过氧化氢及过氧化氢催化酶处理,并使产生乳酸的菌种起发酵作用。乳品配料使?33.3中规定的牛乳、脱脂乳或稀奶油。可添加凝乳酶、其用量不大于乳品配料用量的0.02%的氯化钙。本食品名称为“水洗凝乳切达干酪 或“浸渍凝乳干酪”。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 54 FR 32054
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 最小乳脂含量为固形物含量的50%,最大含水量?2%。如果乳品配料为经巴氏杀菌,则干酪必须在不低?5℉的温度下熟化不少于60天。将本节规定的乳品配料加温,用过氧化氢及过氧化氢催化酶处理,并使产生乳酸的菌种起发酵作用。乳品配料使?33.3中规定的牛乳、脱脂乳或稀奶油。可添加凝乳酶、其用量不大于乳品配料用量的0.02%的氯化钙。本食品名称为“水洗凝乳切达干酪 或“浸渍凝乳干酪”。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 />
   133.136 Washed curd and soaked curd cheese.

  (a De scription. ? Washed curd, soaked curd 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. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 42 percent by weight, as determined by the methods described in 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 F for at least 60 days.

  ? If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of washed curd 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, treated with hydrogen peroxide/catalase, 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 so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the development of acidity. The slabs are then cut into pieces, cooled in water, and soaked therein until the whey is partly extracted and water is absorbed. The curd is drained, salted, stirred, and pressed into forms. 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 Coloring.

  (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, the cumulative levels of which shall not exceed currentgood manufacturing practice, may be added to the surface of the cheese.

  (v Hydrogen peroxide, followed by a sufficient quantity of catalase preparation to eliminate the hydrogen peroxide. The weight of the hydrogen peroxide shall not exceed 0.05 percent of the weight of the dairy ingredients and the weight of the catalase shall not exeed 20 parts per million of the weight of dairy ingredients treated.

  (c Nomenclature. The name of the food is washed curd cheese or, alternatively, soaked curd cheese、/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 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.

  [54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]

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