[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: 21CFR133.5]

[Page 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.  133.5  Methods of analysis.

    Moisture, milkfat, and phosphatase levels in cheeses will be 
determined by the following methods of analysis from ``Official Methods 
of Analysis of the Association of Official Analytical Chemists,'' 13th 
ed., 1980, which is incorporated by reference (copies are available from 
the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, 
Gaithersburg, MD 20877, or available for inspection at the National 
Archives and Records Administration (NARA). For information on the 
availability of this material at NARA, call 202-741-6030, or go to: 
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html):
    (a) Moisture content--section 16.233 ``Method I (52)--Official Final 
Action'', under the heading ``Moisture''.
    (b) Milkfat content--section 16.255 ``Fat (60)--Official Final 
Action''.
    (c) Phenol equivalent value--section 16.275 ``Reagents'', section 
16.276 ``Sampling'', and section 16.277 ``Determination'', under the 
heading ``Residual Phosphatase (27) Official Final Action''.
    (d) Milkfat in solids (fat on a dry basis)--Subtract the percent of 
moisture found from 100; divide the remainder into the percent milkfat 
found. The quotient, multiplied by 100, shall be considered to be the 
percent of milkfat contained in the solids.

[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar, 18, 1983, as amended at 54 
FR 24893, June 12, 1989; 63 FR 14035, Mar. 24, 1998]