[Title 21 CFR 133.133]
[Code of Federal Regulations (annual edition) - April 1, 1996 Edition]
[Title 21 - FOOD AND DRUGS]
[Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED]
[Subchapter B - FOOD FOR HUMAN CONSUMPTION]
[Part 133 - CHEESES AND RELATED CHEESE PRODUCTS]
[Subpart B - Requirements for Specific Standardized Cheese and Related]
[Sec. 133.133 - Cream cheese.]
[From the U.S. Government Printing Office]
21FOOD AND DRUGS21996-04-011996-04-01falseCream cheese.133.133Sec. 133.133FOOD AND DRUGSFOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUEDFOOD FOR HUMAN CONSUMPTIONCHEESES AND RELATED CHEESE PRODUCTSRequirements for Specific Standardized Cheese and Related
Sec. 133.133 Cream cheese.
(a) Description. (1) Cream cheese is the soft, uncured cheese
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 minimum milkfat content is 33
percent by weight of the finished food, and the maximum moisture content
is 55 percent by weight, as determined by the methods described in
Sec. 133.5. The dairy ingredients used are pasteurized.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be homogenized and is subjected to the action
of lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to
coagulate the dairy ingredients. The coagulated mass may be warmed and
stirred and it is drained. The moisture content may be adjusted with one
or more of the optional ingredients specified in paragraph (b)(3)(ii) of
this section. The curd may be pressed, chilled, and worked and it may be
heated until it becomes fluid. It may then be homogenized or otherwise
mixed. One or more of the optional dairy ingredients specified in
paragraph (b)(1) and 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
Sec. 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) Salt.
(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or
reconstituted cheese whey prepared by addition of water to concentrated
cheese whey or dried cheese whey.
(iii) Stabilizers, in a total amount not to exceed 0.5 percent of
the weight of the finished food, with or without the addition of dioctyl
sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight
of the stabilizer(s) used.
(c) Nomenclature. The name of the food is ``cream 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 original 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.
[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2892, Jan. 6, 1993]