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更多关于干酪和干酪产品的法规,请详见美国FDA 21 CFR 第133部分关于干酪和干酪产品的法规汇总。
§ 133.149 Gruyere cheese.
(a) De
(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of gruyere cheese is not more than 3 micrograms as determined by the method described in §133.5.
(3) 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 lactic acid-producing and propionic acid-producing bacterial cultures. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into particles similar in size to wheat kernels. For
(b) Optional ingredients. The following safe and suitable ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in §133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
(3) Other optional ingredients. (i) 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.
(ii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
(iii) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.
(c) Nomenclature. The name of the food is “gruyere cheese”。
(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:
(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
(2) 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”, as appropriate.
[48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2893, Jan. 6, 1993]