[Code of Federal Regulations] [Title 21, Volume 2] [Revised as of April 1, 2006] From the U.S. Government Printing Office via GPO Access [CITE: 21CFR133.3] [Page 308-309] TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) PART 133_CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents Subpart A_General Provisions Sec. 133.3 Definitions. Subpart A_General Provisions Sec. 133.3 Definitions. 133.5 Methods of analysis. 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods. Subpart B_Requirements for Specific Standardized Cheese and Related Products 133.102 Asiago fresh and asiago soft cheese. 133.103 Asiago medium cheese. 133.104 Asiago old cheese. 133.106 Blue cheese. 133.108 Brick cheese. 133.109 Brick cheese for manufacturing. 133.111 Caciocavallo siciliano cheese. 133.113 Cheddar cheese. 133.114 Cheddar cheese for manufacturing. 133.116 Low sodium cheddar cheese. 133.118 Colby cheese. 133.119 Colby cheese for manufacturing. 133.121 Low sodium colby cheese. 133.123 Cold-pack and club cheese. 133.124 Cold-pack cheese food. 133.125 Cold-pack cheese food with fruits, vegetables, or meats. 133.127 Cook cheese, koch kaese. 133.128 Cottage cheese. 133.129 Dry curd cottage cheese. 133.133 Cream cheese. 133.134 Cream cheese with other foods. 133.136 Washed curd and soaked curd cheese. 133.137 Washed curd cheese for manufacturing. 133.138 Edam cheese. 133.140 Gammelost cheese. 133.141 Gorgonzola cheese. 133.142 Gouda cheese. 133.144 Granular and stirred curd cheese. 133.145 Granular cheese for manufacturing. 133.146 Grated cheeses. 133.147 Grated American cheese food. 133.148 Hard grating cheeses. 133.149 Gruyere cheese. 133.150 Hard cheeses. 133.152 Limburger cheese. 133.153 Monterey cheese and monterey jack cheese. 133.154 High-moisture jack cheese. 133.155 Mozzarella cheese and scamorza cheese. 133.156 Low-moisture mozzarella and scamorza cheese. 133.157 Part-skim mozzarella and scamorza cheese. 133.158 Low-moisture part-skim mozzarella and scamorza cheese. 133.160 Muenster and munster cheese. 133.161 Muenster and munster cheese for manufacturing. 133.162 Neufchatel cheese. 133.164 Nuworld cheese. 133.165 Parmesan and reggiano cheese. 133.167 Pasteurized blended cheese. 133.168 Pasteurized blended cheese with fruits, vegetables, or meats. 133.169 Pasteurized process cheese. 133.170 Pasteurized process cheese with fruits, vegetables, or meats. 133.171 Pasteurized process pimento cheese. 133.173 Pasteurized process cheese food. 133.174 Pasteurized process cheese food with fruits, vegetables, or meats. 133.175 Pasteurized cheese spread. 133.176 Pasteurized cheese spread with fruits, vegetables, or meats. 133.178 Pasteurized neufchatel cheese spread with other foods. 133.179 Pasteurized process cheese spread. 133.180 Pasteurized process cheese spread with fruits, vegetables, or meats. 133.181 Provolone cheese. 133.182 Soft ripened cheeses. 133.183 Romano cheese. 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk. 133.185 Samsoe cheese. 133.186 Sap sago cheese. 133.187 Semisoft cheeses. 133.188 Semisoft part-skim cheeses. 133.189 Skim milk cheese for manufacturing. 133.190 Spiced cheeses. 133.191 Part-skim spiced cheeses. 133.193 Spiced, flavored standardized cheeses. 133.195 Swiss and emmentaler cheese. 133.196 Swiss cheese for manufacturing. Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e. (a) Milk means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which may be clarified and may be adjusted by separating part of the fat therefrom; concentrated milk, reconstituted milk, and dry whole milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added. (b) Nonfat milk means skim milk, concentrated skim milk, reconstituted skim milk, and nonfat dry milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added. [[Page 309]] (c) Cream means cream, reconstituted cream, dry cream, and plastic cream. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added. (d) Pasteurized when used to describe a dairy ingredient means that every particle of such ingredient shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction): ------------------------------------------------------------------------ Temperature Time ------------------------------------------------------------------------ 145 [deg]F\1\............................... 30 min. 161 [deg]F\1\............................... 15 s. 191 [deg]F.................................. 1 s. 204 [deg]F.................................. 0.05 s. 212 [deg]F.................................. 0.01 s. ------------------------------------------------------------------------ \1\ If the dairy ingredient has a fat content of 10 percent or more, the specified temperature shall be increased by 5 [deg]F. (e) Ultrapasteurized when used to describe a dairy ingredient means that such ingredient shall have been thermally processed at or above 280 [deg]F for at least 2 seconds. [48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983]