当前位置: 首页? 政策法规? 国外法规? §133.153 蒙特里干酪和蒙特里杰克干?Monterey cheese and monterey jack cheese)

§133.153 蒙特里干酪和蒙特里杰克干?Monterey cheese and monterey jack cheese)

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核心提示:蒙特里干酪和蒙特里杰克干酪含水量不大于50%,固形物中含有的乳脂不少?0%,用133.5中规定的方法测定。使本节规定的乳品配料与产生乳酸的菌种起发酵作用。添加本节规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料可选规定的乳、脱脂乳或稀奶油。其他配料可选用量不大于乳品配料用量?.02%的氯化钙、盐、凝乳酶、防霉剂等。本食品名称为“蒙特里干酪”或“蒙特里杰克干酪”,按照本节101?03部分在标签上加以说明、/div>
发布单位
FDA
FDA
发布文号 58 FR 2893
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 蒙特里干酪和蒙特里杰克干酪含水量不大?0%,固形物中含有的乳脂不少?0%,用133.5中规定的方法测定。使本节规定的乳品配料与产生乳酸的菌种起发酵作用。添加本节规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料可选规定的乳、脱脂乳或稀奶油。其他配料可选用量不大于乳品配料用量?.02%的氯化钙、盐、凝乳酶、防霉剂等。本食品名称为“蒙特里干酪”或“蒙特里杰克干酪”,按照本节101?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 />
   133.153 Monterey cheese and monterey jack cheese.

  (a De scription. ? Monterey cheese, monterey jack 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 44 percent by weight, as determined by the methods described in 133.5. The dairy ingredients used are pasteurized.

  ? The phenol equivalent of 0.25 gram of monterey 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 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. Part of the whey is drained off, and water or salt brine may be added. The curd is drained and placed in a muslin or sheeting cloth, formed into a ball, and pressed; or the curd is placed in a cheese hoop and pressed. Later, the cloth bandage is removed, and the cheese may be covered with a suitable coating. 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 Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride by weight of the dairy ingredients, used as a coagulation aid.

  (ii Enzymes of animal, plant, or microbial origin, used in curing or flavor development.

  (iii Salt.

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

  (v Vegetable oil, with or without rice flour sprinkled on the surface, used as a coating for the rind.

  (c Nomenclature. The name of the food is monterey cheese or alternatively, monterey jack 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 32056, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]

地区9/font>美国
标签9/font>脱脂发酵菌种奶油乳品配料标签
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