当前位置: 首页? 政策法规? 国外法规? §133.156 低水分莫札莱拉干酪和斯卡莫札干酪(Low-moisture mozzarella and scamorza cheese)

§133.156 低水分莫札莱拉干酪和斯卡莫札干酪(Low-moisture mozzarella and scamorza cheese)

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核心提示:莫札莱拉干酪和斯卡莫札干酪最小乳脂含量为固形物含量的45%,含水量大于45%,但不大?2%。将本节规定的乳品配料加温,并使之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、脱脂乳或稀奶油或水牛乳的对应产品。其他配料可选醋、着色剂、盐、氯化钙。本食品为“低水分莫札莱拉干酪”或“低水分斯卡莫札干酪”。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 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 莫札莱拉干酪和斯卡莫札干酪最小乳脂含量为固形物含量的45%,含水量大于45%,但不大?2%。将本节规定的乳品配料加温,并使之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、脱脂乳或稀奶油或水牛乳的对应产品。其他配料可选醋、着色剂、盐、氯化钙。本食品为“低水分莫札莱拉干酪”或“低水分斯卡莫札干酪”。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 />
   133.156 Low-moisture mozzarella and scamorza cheese.

  (a De scription. ? Low-moisture mozzarella cheese, low-moisture scamorza cheese is the food prepared from dairy ingredients and other ingredients specified in this section 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. It may be molded into various shapes. The minimum milkfat content is 45 percent by weight of the solids and the moisture content is more than 45 percent but not more than 52 percent by weight as determined by the methods described in 133.5. The dairy ingredients are pasteurized.

  ? The phenol equivalent value of 0.25 gram of low-moisture mozzarella 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 action is added to set the dairy ingredients to a semisolid mass. The mass is cut, stirred, and allowed to stand. It may be reheated and again stirred. The whey is drained and the curd may be cut and piled to promote further separation of whey. It may be washed with cold water and the water drained off. The curd may be collected in bundles for further drainage and for ripening. The curd may be iced, it may be held under refrigeration, and it may be permitted to warm to room temperature and ripen further. The curd may be cut. It is immersed in hot water or heated with steam and is kneaded and stretched until smooth and free of lumps. It is then cut and molded. In molding, the curd is kept sufficiently warm to cause proper sealing of the surface. The molded curd is firmed by immersion in cold water and drained. 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. Cow's milk, nonfat milk, or cream, as defined in 133.3, or the corresponding products of water buffalo origin, except that cow's milk products are not combined with water buffalo products.

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

  ? Other optional ingredients. (i Vinegar.

  (ii Coloring to mask any natural yellow color in the curd.

  (iii Salt.

  (iv 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.

  (v Antimycotics, the cumulative levels of which shall not exceed currentgood manufacturing practices, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.

  (c Nomenclature. The names of the food is low-moisture mozzarella cheese or, alternatively, low-moisture scamorza cheese When the food is made with water buffalo milk, the name of the food is accompanied by the phrase made with water buffalo milk、/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 milkfat from water buffalo milk and nonfat water buffalo milk or nonfat water buffalo 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 milkfat from water buffalo milk and nonfat water buffalo milk or nonfat water buffalo milk and milkfat from water buffalo milk as appropriate.

  [53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]

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