当前位置: 首页? 政策法规? 国外法规? §133.162 纽沙特尔干酪(Neufchatel cheese)

§133.162 纽沙特尔干酪(Neufchatel cheese)

扫描二维 分享好友和朋友圈
放大字体缩小字体2011-08-27 09:11:12 来源:GPO 浏览次数9span id="hits">3456
核心提示:纽沙尔特干酪乳脂含量不小于食品成品量的20%,但小于33%。最大含水量?5%。将本节规定的乳品配料可以用本节中规定的凝乳酶,与能产生乳酸的无害菌种起发酵作用。乳品配料选用133.3中规定的乳、脱脂乳或稀奶油,其他配料可选盐、干酪乳清、浓缩干酪乳清、干酪乳清粉。本食品命名为“纽沙尔特干酪”。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 2894
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 纽沙尔特干酪乳脂含量不小于食品成品量?0%,但小于33%。最大含水量?5%。将本节规定的乳品配料可以用本节中规定的凝乳酶,与能产生乳酸的无害菌种起发酵作用。乳品配料选用133.3中规定的乳、脱脂乳或稀奶油,其他配料可选盐、干酪乳清、浓缩干酪乳清、干酪乳清粉。本食品命名为“纽沙尔特干酪”。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 />
   133.162 Neufchatel cheese.

  (a De scription. ? Neufchatel cheese is the soft uncured cheese prepared 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 milkfat content is not less than 20 percent but less than 33 percent by weight of the finished food and the maximum moisture content is 65 percent by weight, as determined by the methods described in 133.5. The dairy ingredients used are pasteurized.

  ? One or more of the dairy ingredients specified in paragraph (b)(1 of this section is subjected to the action of a harmless lactic acid-producing bacterial culture, with or without one or more of the clotting enzymes specified in paragraph (b)(2 of this section. The mixture is held until the dairy ingredients coagulate. The coagulated mass may be warmed and stirred and it is drained. The moisture content may be adjusted with one of the optional ingredients in paragraph (b)(3)(ii of this section. The curd may be pressed, chilled, worked, and heated until it becomes fluid. It may then be homogenized or otherwise mixed. One or more of the dairy ingredients specified in paragraph (b)(1 of this section or 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.

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

  ? Other optional ingredients. (i Salt.

  (ii Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey.

  (iii Stabilizers, in a total amount not to exceed 0.5 percent of the weight of the finished food, with or without the addition of dioctyl sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight of the stabilizer(s used.

  (c Nomenclature. The name of the food is neufchatel 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 use of the terms milkfat and nonfat milk or nonfat milk and milkfat as appropriate.

  [54 FR 32057, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]

食品伙伴网提供标准法规解读、舆情监控、合规咨询、申报注册等服务、br/>电询?535-2129301
QQ?891238009
食品标法? border=
实时把握 食品标法动?/span>
请扫码关?span class="color2">食品标法圇/span>

声明9/p>

凡本网所有原?编译文章及图片、图表的版权均属食品伙伴网所有,如要转载,需注明“信息来源:食品伙伴网”、br> 凡本网注明“信息来源:XXX(非食品伙伴网)”的作品,均转载自其他媒体,转载目的在于传递更多的信息,并不代表本网赞同其观点和对其真实性负责、br> 邮箱:law#www.sqrdapp.com(发邮件时请?换成@ QQ?39307733

[ 政策法规搜索] [ 加入收藏] [ 告诉好友] [ 打印本文] [ 关闭窗口]


按分类浏觇/strong>
推荐国外法规
点击排行
    按国家或地区浏览

    法规中心 关于我们 广告业务 联系我们 信息服务

    Processed in 0.061 second(s), 10 queries, Memory 4.43 M
    Baidu
    map