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§133.140 甘美罗斯干酪(Gammelost cheese)

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放大字体缩小字体2011-08-25 10:13:21 来源:GPO 浏览次数9span id="hits">3624
核心提示:甘美罗斯干酪最大含水量?2%。使乳品配料与产生乳酸的菌种起发酵作用。产生酸度的过程持续到乳品配料凝结为半固体凝块为止。将凝块搅拌和加热,直至达到?45℉温度为止,然后在该温度下保温至30分钟。排除乳清,取出凝乳放入模子内进行压榨。将成形的凝乳放在乳清中,加??小时,可再行压榨,然后放在适于熟化的条件下贮存。本食品命名为“甘美罗斯干酪”。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 甘美罗斯干酪最大含水量?2%。使乳品配料与产生乳酸的菌种起发酵作用。产生酸度的过程持续到乳品配料凝结为半固体凝块为止。将凝块搅拌和加热,直至达到?45℉温度为止,然后在该温度下保温至30分钟。排除乳清,取出凝乳放入模子内进行压榨。将成形的凝乳放在乳清中,加??小时,可再行压榨,然后放在适于熟化的条件下贮存。本食品命名为“甘美罗斯干酪”。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 />
   133.140 Gammelost cheese.

  (a De scription. ? Gammelost cheese is the food prepared from nonfat milk, as defined in 133.3, 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. The maximum moisture content is 52 percent by weight, as determined by the methods described in 133.5.

  ? The dairy ingredients are subjected to the action of a lactic acid-producing bacterial culture. The development of acidity is continued until the dairy ingredients coagulate to a semisolid mass. The mass is stirred and heated until a temperature of about 145 F is reached, and is held at that temperature for at least 30 minutes. The whey is drained off and the curd removed and placed in forms and pressed. The shaped curd is placed in whey and heated for 3 or 4 hours, and may again be pressed. It is then stored under conditions suitable for curing.

  (b Nomenclature. The name of the food is gammelost cheese、/p>

  (c 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.

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

地区9/font>美国
标签9/font>发酵菌种乳品配料标签
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