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§133.186 瑞士绿干?Sap sago cheese)

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放大字体缩小字体2011-08-28 10:37:27 来源:GPO 浏览次数9span id="hits">3339
核心提示:瑞士绿干酪最大含水量?8%,熟化期不少?个月。使本节中规定的乳品配料变酸,然后加热到沸点,同时进行搅拌。添加足够的酸乳清使干酪素沉淀。将凝乳取出,分布于盒内,压榨,在受压的情况下沥干并发酵。乳品配料?33.3中规定的脱脂乳。本食品命名为“瑞士绿干酪”,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 2895
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 瑞士绿干酪最大含水量?8%,熟化期不少?个月。使本节中规定的乳品配料变酸,然后加热到沸点,同时进行搅拌。添加足够的酸乳清使干酪素沉淀。将凝乳取出,分布于盒内,压榨,在受压的情况下沥干并发酵。乳品配料?33.3中规定的脱脂乳。本食品命名为“瑞士绿干酪”,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 />
   133.186 Sap sago cheese.

  (a De scription. ? Sap sago cheese is the food 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 cheese is pale green in color and has the shape of a truncated cone. The maximum moisture content is 38 percent by weight, as determined by the method described in 133.5. Sap sago cheese is not less than 5 months old.

  ? One or more of the dairy ingredients specified in paragraph (b)(1 of this section is allowed to become sour, and is heated to boiling temperature, with stirring. Sufficient sour whey is added to precipitate the casein. The curd is removed, spread out in boxes, and pressed, and while under pressure is allowed to drain and ferment. It is ripened for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the species Melilotus coerulea are added. The mixture is shaped into truncated cones and ripened. The optional ingredient in paragraph (b)(2 of this section may be added during this procedure.

  (b Optional ingredients. The following safe and suitable ingredients may be used:

  ? Dairy ingredients. Nonfat milk, as defined in 133.3.

  ? Other optional ingredients. Buttermilk.

  (c Nonmenclature. The name of the food is sap sago 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.

  [54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]

地区9/font>美国
标签9/font>脱脂发酵乳品配料标签
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