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§133.185 沙姆索干酪(Samsoe cheese)

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放大字体  缩小字体 2011-08-28 10:26:23  来源:GPO  浏览次数:3313
核心提示:沙姆索干酪最小乳脂含量为固形物含量的45%,最大含水量为41%,所用乳品配料可经过巴氏杀菌,在不低于35℉下熟化至少60天。将本节规定的乳品配料加温,使之与能产生乳酸的菌种起发酵作用。添加本节中规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料选133.3规定的乳、脱脂乳或稀奶油。其他配料可选着色剂、用量不大于乳品配料用量的0.02%的氯化钙。本食品名为"沙姆索干酪",按照本节101、103部分在标签上加以说明。
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
有效性状态 废止日期 暂无
备注 沙姆索干酪最小乳脂含量为固形物含量的45%,最大含水量为41%,所用乳品配料可经过巴氏杀菌,在不低于35℉下熟化至少60天。将本节规定的乳品配料加温,使之与能产生乳酸的菌种起发酵作用。添加本节中规定的凝乳酶,使乳品配料凝结成半固态凝块。乳品配料选133.3规定的乳、脱脂乳或稀奶油。其他配料可选着色剂、用量不大于乳品配料用量的0.02%的氯化钙。本食品名为"沙姆索干酪",按照本节101、103部分在标签上加以说明。

      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

  § 133.185   Samsoe cheese.

  (a) Description. (1) Samsoe cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It has a small amount of eye formation of approximately uniform size of about five-sixteenths inch (8 millimeters). The minimum milkfat content is 45 percent by weight of the solids and the maximum moisture content is 41 percent by weight, as determined by the methods described in §133.5. The dairy ingredients used may be pasteurized. Samsoe cheese is cured at not less than 35 °F for at least 60 days.

  (2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of samsoe 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 a lactic acid-producing bacterial culture. 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. After coagulation the mass is cut into small cube-shaped pieces with sides approximately three-eighths inch (1 centimeter). The mass is stirred and heated to about 102 °F, and so handled by further stirring, heating, dilution with water, and salting as to promote and regulate the separation of curd and whey. When the desired curd is obtained, it is transferred to forms permitting drainage of whey. During drainage, the curd is pressed. After drainage, the curd is removed from the forms and is further salted by immersing in a concentrated salt solution for about 3 days. The curd is then cured at a temperature of from 60° to 70 °F for 3 to 5 weeks to obtain the desired eye formation. Further curing is conducted at a lower temperature. One or more of 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:

  (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) Coloring.

  (ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.

  (iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.

  (iv) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.

  (c) Nomenclature. The name of the food is “samsoe 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 2745, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2895, Jan. 6, 1993]
 

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