[Federal Register Volume 60, Number 40 (Wednesday, March 1, 1995)]
[Rules and Regulations]
[Pages 11246-11251]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 95-4953]




[[Page 11245]]

_______________________________________________________________________

Part VI





Department of Agriculture





_______________________________________________________________________



Agricultural Marketing Service



_______________________________________________________________________



7 CFR Part 58



Grading and Inspection, General Specifications for Approved Plants and 
Standards for Grades of Dairy Products; United States Standards for 
Grades of Colby Cheese; Final Rule

  Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules 
and Regulations  
=======================================================================
----------------------------------------------------------------------- 
[[Page 11246]] 


DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 58

[DA-91-010A]


Grading and Inspection, General Specifications for Approved 
Plants and Standards for Grades of Dairy Products; United States 
Standards for Grades of Colby Cheese

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Final rule.

-----------------------------------------------------------------------

SUMMARY: This document revises the United States Standards for Grades 
of Colby Cheese. The final rule action modifies the standards to 
recognize differences in cheese characteristics resulting from 
technological changes in manufacturing practices and to more accurately 
describe consumer-acceptable product. This action expands the 
permissible range of open body characteristics to include colby cheese 
manufactured using automated equipment. The revision was initiated at 
the request of the National Cheese Institute (NCI) and was developed in 
cooperation with NCI and other dairy trade associations.

EFFECTIVE DATE: March 31, 1995.

FOR FURTHER INFORMATION CONTACT: Roland S. Golden, Dairy Products 
Marketing Specialist, Dairy Standardization Branch, USDA/AMS/Dairy 
Division, Room 2750-S, P.O. Box 96456, Washington, DC 20090-6456, (202) 
720-7473.

SUPPLEMENTARY INFORMATION: This final rule has been reviewed under 
Executive Order 12778, Civil Justice Reform. This action is not 
intended to have retroactive effect. This rule would not preempt any 
State or local laws, regulations, or policies, unless they present an 
irreconcilable conflict with this rule. There are no administrative 
procedures which must be exhausted prior to any judicial challenge to 
the provisions of this rule.
    The final rule also has been reviewed in accordance with the 
Regulatory Flexibility Act, 5 U.S.C. 601 et seq. The Administrator, 
Agricultural Marketing Service, has determined that the final rule will 
not have a significant economic impact on a substantial number of small 
entities because use of the standards is voluntary and this action will 
not increase costs to those utilizing the standards.
    The Department is issuing this rule in conformance with Executive 
Order 12866.
    To recognize differences in cheese characteristics resulting from 
technological changes in the manufacture of colby cheese and to permit 
the assignment of U.S. grade to cheese manufactured utilizing this 
technology, USDA is revising the U.S. Standards for Grades of Colby 
Cheese. The revised standards have received general support from many 
manufacturers of colby cheese and dairy trade associations representing 
the cheese industry.
    In view of the need for revised standards, the Department published 
on June 30, 1993 (58 FR 34933) a proposal to revise the United States 
Standards for Grades of Colby Cheese. Except for minor format changes, 
the standards contained in this final rule are the same as those set 
forth in the proposal. The new standards establish the following:
    1. Expand body and texture criteria to permit U.S. grade assignment 
to colby cheese that contains less than numerous mechanical openings.
    When the U.S. Standards for Grades of Colby Cheese were established 
in 1973, production procedures encouraged the formation of numerous 
small mechanical openings, evenly distributed throughout the cheese. 
Since then, automated manufacturing processes have been developed which 
have altered traditional body characteristics. Colby cheese that is 
produced using automated production technology has resulted in cheese 
that no longer exhibits numerous mechanical openings. Cheese produced 
in this manner is readily available and is capturing an increasing 
share of the Colby cheese market. Changes in body characteristics have 
not altered the flavor or reduced the useability of the cheese.
    Changes in the standards provide for the assignment of U.S. grades 
to colby cheese that contains less than numerous mechanical openings or 
that may be completely devoid of mechanical openings. These changes do 
not disallow mechanical openings in cheese produced using traditional 
production methods. No additional changes to body and texture 
characteristics are being made.
    2. Delete the requirement that colby cheese be held at a 
temperature no lower than 35  deg.F. for 10 days prior to grading.
    When the U.S. Standards for Grades of Colby Cheese were established 
in 1973, the standards included a requisite that the cheese be held at 
a temperature no lower than 35  deg.F. during a required 10-day aging 
period prior to grading. This was the only U.S. grade standard that 
contains a storage temperature requirement. This revision eliminates 
the temperature requirement, and provides consistency among U.S. grade 
standards for various types of cheeses.
    3. Modify the permitted flavor characteristics by deleting the 
provision for ``very slight bitter'' in U.S. Grade A Colby Cheese.
    Bitter flavor in colby cheese is generally found in higher moisture 
cheese and increases in intensity as the cheese ages. U.S. grade may be 
assigned to colby cheese once it has reached 10 days of age. Any 
evidence of a bitter flavor at this time will intensify as the cheese 
ages. Provisions for slight bitter flavor remain the same for U.S. 
Grade B Colby Cheese. No additional changes to flavor characteristics 
have been made.
    4. Redefine packaging requirements.
    Changes in packaging requirements provide greater clarity and 
expand the types of packaging methods permitted. The general-type 
packaging requirements recognize the packaging methods (such as rinded 
and paraffin-dipped, rindless and wrapped, and rindless and paraffin-
dipped) that are used in the cheese industry today and provide latitude 
for future developments in packaging technology.
    5. Update the terminology and format of the standards.
    Since the U.S. Standards for Grades of Colby Cheese were last 
published, changes in terminology and formatting have taken place. This 
revision updates the standards to provide consistency among the various 
U.S. grade standards for cheeses.
    USDA grade standards are voluntary standards that are developed 
pursuant to the Agricultural Marketing Act of 1946 (7 U.S.C. 1621 et 
seq.) to facilitate the marketing process. Manufacturers of dairy 
products are free to choose whether or not to use these grade 
standards. USDA grade standards for dairy products have been developed 
to identify the degree of quality in the various products. Quality in 
general refers to usefulness, desirability, and value of the product--
its marketability as a commodity. When colby cheese is officially 
graded, the USDA regulations and standards governing the grading of 
manufactured or processed dairy products are used. These regulations 
also require a charge for the grading service provided by USDA. This 
action makes minor format changes for purposes of clarity to the 
section on flavor for U.S. Grade B colby cheese and to Tables I, II, 
III, and IV to the format that appeared in the proposed rule.

Public Comments

    On June 30, 1993, the Department published a proposed rule (58 FR 
[[Page 11247]] 34933) to revise the United States Standards for Grades 
of Colby Cheese. The public comment period closed August 30, 1993. 
Comments were received from two colby cheese manufacturers.

Discussion of Comments

    1. Both commenters were concerned that their markets would be 
negatively affected by allowing the assignment of U.S. grade to colby 
cheese that does not exhibit numerous mechanical openings.
    United States grade standards assist the orderly marketing of dairy 
products by establishing requirements to describe quality in colby 
cheese. To be of greatest value, these standards must accurately 
describe quality in colby cheese available in the market. Changes in 
manufacturing procedures have resulted in colby cheese that does not 
exhibit the numerous mechanical openings found in colby cheese produced 
according to traditional manufacturing procedures. Cheese without 
numerous mechanical openings is currently available and consumer 
acceptance is evident by its increasing availability. Changes in the 
U.S. grade standards will more accurately define quality in consumer-
acceptable product and permit the assignment of U.S. grade to more 
cheese currently available in the market.
    2. Both commenters felt that by permitting the assignment of U.S. 
grade to colby cheese with less than numerous mechanical openings the 
standards would allow high-moisture cheddar cheese to be substituted 
for colby cheese.
    The compositional requirements for standardized cheeses are 
provided in the Food and Drug Administration's (FDA) standards of 
identity. FDA standards define moisture ranges for colby and cheddar 
cheese whose moisture content must fall within the range specified. The 
U.S. grade standards include a reference to the FDA standards of 
identity and do not establish moisture requirements that differ from 
the FDA standards. U.S. grade can only be assigned to colby cheese that 
meets the compositional requirements of the FDA standards of identity.
    3. One commenter felt that the standards should require that colby 
cheese only be made using traditional manufacturing procedure.
    United States grade standards define quality in the manufactured 
dairy products and do not detail the procedures used to produce the 
product. No changes were made to require that traditional manufacturing 
procedures be used to produce colby cheese eligible for U.S. grade 
assignment. This action does not preclude U.S. grade assignment to 
colby cheese produced using traditional manufacturing procedures.
    4. One commenter felt that changes in the standards would mislead 
the consumer because of similarities with colby and cheddar cheeses.
    Colby and cheddar cheeses are very similar in composition and 
salient characteristics. However, compositional differences do exist 
and are identified in the FDA standards of identity. Accurate labeling 
of cheese provides the information necessary for the consumer to 
differentiate between the varieties of cheese. Federal and State 
regulations exist that require truthful labeling of foods. The U.S. 
grade standards do not contain labeling requirements. Changes in the 
standards will not affect the composition or labeling of products 
available to the consumer.

List of Subjects in 7 CFR Part 58

    Dairy products, Food grades and standards, Food labeling, Reporting 
and recordkeeping requirements.

    For the reasons set forth in the preamble, 7 CFR Part 58, is 
amended as follows:

PART 58--[AMENDED]

    1. The authority citation for 7 CFR part 58 continues to read as 
follows:

    Authority: 7 U.S.C. 1621-1627, unless otherwise noted.

    2. Subpart J--United States Standards for Grades of Colby Cheese is 
revised to read as follows:

Subpart J--United States Standards for Grades of Colby Cheese

Definitions

Sec.
58.2475  Colby cheese.
58.2476  Types of surface protection.

U.S. Grades

58.2477  Nomenclature of U.S. grades.
58.2478  Basis for determination of U.S. grade.
58.2479  Specifications for U.S. grades.
58.2480  U.S. grade not assignable.

Explanation of Terms
58.2481  Explanation of terms.

Subpart J--United States Standards for Grades of Colby Cheese1

    \1\ Compliance with these standards does not excuse failure to 
comply with the provisions of the Federal Food, Drug and Cosmetic 
Act.
---------------------------------------------------------------------------

Definitions


Sec. 58.2475  Colby cheese.

    Colby cheese is cheese made by the colby process or by any other 
procedure which produces a finished cheese having the same 
organoleptic, physical, and chemical properties as the cheese produced 
by the colby process. The cheese is made from cow's milk with or 
without the addition of artificial coloring. It contains added common 
salt and more than 40 percent moisture, its total solids content is not 
less than 50 percent milkfat, and it conforms to the applicable 
provisions of 21 CFR 133.118, ``Cheeses and Related Cheese Products,'' 
as issued by the Food and Drug Administration.


Sec. 58.2476  Types of surface protection.

    The following are the types of surface protection for colby cheese:
    (a) Rinded and paraffin-dipped.
    The cheese that has formed a rind is dipped in a refined paraffin, 
amorphous wax, microcrystalline wax, or other suitable substance. Such 
coating is a continuous, unbroken, and uniform film adhering tightly to 
the entire surface of the cheese rind.
    (b) Rindless.
    (1) Wrapped. The cheese is properly enveloped in a tight-fitting 
wrapper or other protective covering, which is sealed with sufficient 
overlap or satisfactory closure. The wrapper or covering shall not 
impart color or objectionable taste or odor to the cheese. The wrapper 
or covering shall be of sufficiently low permeability to air so as to 
prevent the formation of a rind.
    (2) Paraffin-dipped. The cheese is dipped in a refined paraffin, 
amorphous wax, microcrystalline wax, or other suitable substance. The 
paraffin shall be applied so that it is continuous, unbroken, and 
uniformly adheres tightly to the entire surface. If a wrapper or 
coating is applied to the cheese prior to paraffin dipping, it shall 
completely envelop the cheese and not impart color or objectionable 
taste or odor to the cheese.

U.S. Grades


Sec. 58.2477  Nomenclature of U.S. grades.

    The nomenclature of U.S. grades is as follows:
    (a) U.S. Grade AA.
    (b) U.S. Grade A.
    (c) U.S. Grade B.


Sec. 58.2478  Basis for determination of U.S. grade.

    (a) The cheese shall be graded no sooner than 10 days of age.
    (b) The rating of each quality factor shall be established on the 
basis of characteristics present in any vat of cheese.
    (c) The U.S. grades of colby cheese are determined on the basis of 
rating the following quality factors:
    (1) Flavor. [[Page 11248]] 
    (2) Body and texture.
    (3) Color.
    (4) Finish and appearance.
    (d) The final U.S. grade shall be established on the basis of the 
lowest rating of any one of the quality factors.


Sec. 58.2479  Specifications for U.S. grades.

    (a) U.S. Grade AA. U.S. Grade AA Colby Cheese shall conform to the 
following requirements (See Tables I, II, III, and IV of this section):
    (1) Flavor. The cheese shall possess a fine and highly pleasing 
colby cheese flavor which is free from undesirable tastes and odors, or 
it may be lacking in flavor development. The cheese may possess a very 
slight feed flavor. See Table I of this section.
    (2) Body and Texture. A plug drawn from the cheese shall be firm. 
Dependent upon the method of manufacture, a satisfactory plug may 
exhibit evenly distributed small mechanical openings or a close body. 
The cheese shall not possess sweet holes, yeast holes, or other gas 
holes. The texture may be definitely curdy. See Table II of this 
section.
    (3) Color. The color shall be uniform and bright. If colored, the 
cheese should be a medium yellow-orange. See Table III of this section.
    (4) Finish and appearance.
    (i) Rinded and paraffin-dipped. The bandage shall be evenly placed 
over the entire surface of the cheese and be free from unnecessary 
overlapping and wrinkles, and not burst or torn. The rind shall be 
sound, firm, smooth, and provide good protection to the cheese. The 
surface shall be smooth, bright, and have a good coating of wax or 
coating that adheres firmly to all surfaces. The cheese shall be free 
from mold under the paraffin. The cheese shall be free from high edges, 
huffing, or lopsidedness, but may possess soiled surface to a very 
slight degree. See Table IV of this section.
    (ii) Rindless and wrapped. The wrapper or covering shall be 
practically smooth and properly sealed with adequate overlapping at the 
seams or sealed by any other satisfactory type of closure. The wrapper 
or covering shall be neat and shall adequately and securely envelop the 
cheese, but may be slightly wrinkled. Allowance should be made for 
slight wrinkles caused by crimping or sealing when vacuum packaging is 
used. The cheese shall be free from mold under the wrapper or covering 
and shall not be huffed or lopsided. See Table IV of this section.
    (iii) Rindless and paraffin-dipped. The cheese surface shall be 
smooth, bright, and have a good coating of paraffin that adheres 
firmly. If a wrapper or coating is applied prior to paraffin dipping, 
it shall completely envelop the cheese. The cheese shall be free from 
high edges, huffing, lopsidedness, or mold. The cheese may possess 
soiled surface to a very slight degree. The wrapper may be wrinkled to 
a slight degree. See Table IV of this section.
    (b) U.S. Grade A. U.S. Grade A Colby Cheese shall conform to the 
following requirements (See Tables I, II, III, and IV of this section):
    (1) Flavor. The cheese shall possess a pleasing colby cheese flavor 
which is free from undesirable tastes and odors, or it may be lacking 
in flavor development. The cheese may possess very slight acid flavor 
or feed flavor to a slight degree. See Table I of this section.
    (2) Body and texture. A plug drawn from the cheese shall be 
reasonably firm. Dependent upon the method of manufacture, a 
satisfactory plug may exhibit evenly distributed mechanical openings or 
a close body. The plug shall be free from sweet holes, yeast holes, or 
other gas holes. The body may be very slightly loosely knit or 
definitely curdy. See Table II of this section.
    (3) Color. The color shall be fairly uniform and bright. If 
colored, the cheese shall be a medium yellow-orange. The cheese may 
possess waviness to a very slight degree. See Table III of this 
section.
    (4) Finish and appearance.
    (i) Rinded and paraffin-dipped. The bandage shall be evenly placed 
over the entire surface of the cheese and not be burst or torn. The 
rind shall be sound, firm, smooth, and provide good protection to the 
cheese. The surface shall be practically smooth, bright, and have a 
good coating of paraffin that adheres firmly to all surfaces. The 
cheese shall be free from mold under the paraffin. The cheese may 
possess the following characteristics to a very slight degree: Soiled 
surface or surface mold; and to a slight degree: High edges, irregular 
press cloth, lopsided, or rough surface. See Table IV of this section.
    (ii) Rindless and wrapped. The wrapper or covering shall be 
practically smooth, properly sealed with adequate overlapping at the 
seams or sealed by any other satisfactory type of closure. The wrapper 
or covering shall be neat and adequately and securely envelop the 
cheese but may be slightly wrinkled. Allowance should be made for 
slight wrinkles caused by crimping or sealing when vacuum packaging is 
used. The cheese shall be free from mold under the wrapper or covering 
and shall not be huffed but may possess to a slight degree: High edges, 
lopsided, irregular press cloth, or rough surface. See Table IV of this 
section.
    (iii) Rindless and paraffin-dipped. The cheese surface shall be 
bright and have a good coating of paraffin that adheres firmly. If a 
wrapper or coating is applied prior to paraffin dipping, it shall 
completely envelop the cheese and have a good coating of paraffin that 
adheres firmly. The cheese may possess soiled surface to a very slight 
degree. The cheese shall be free from mold, and may possess to a slight 
degree: High edges, lopsided, irregular press cloth, or rough surface. 
The wrapper may be wrinkled to a slight degree. See Table IV of this 
section.
    (c) U.S. Grade B. U.S. Grade B Colby Cheese shall conform to the 
following requirements (See Tables I, II, III, and IV of this section):
    (1) Flavor. The cheese may possess a fairly pleasing colby cheese 
flavor, or it may be lacking in flavor development. The cheese may 
possess the following flavors to a very slight degree: Onion or sour; 
to a slight degree: Barny, bitter, flat, fruity, malty, old milk, 
rancid, utensil, weedy, whey-taint, or yeasty; and to a definite 
degree: Acid or feed. See Table I of this section.
    (2) Body and texture. A plug drawn from the cheese shall be 
moderately firm. Dependent upon the method of manufacture, a 
satisfactory plug may exhibit mechanical openings or a close body. The 
cheese may possess the following characteristics to a slight degree: 
Coarse, corky, crumbly, gassy, loosely knit, mealy, pasty, short, 
slitty, sweet holes, or weak; and the following to a definite degree: 
Curdy. See Table II of this section.
    (3) Color. The cheese may possess the following characteristics to 
a slight degree: Acid-cut, dull, faded, mottled, salt spots, seamy, 
unnatural, or wavy. In addition, rindless colby cheese may have a 
bleached surface to a slight degree. See Table III of this section.
    (4) Finish and appearance.
    (i) Rinded and paraffin-dipped. The bandage shall be placed over 
the entire surface of the cheese and may be uneven and wrinkled, but 
not burst or torn. The rind shall be reasonably sound and free from 
soft spots, rind rot, cracks, or openings of any kind. The surface may 
be rough and unattractive but shall possess a fairly good coating of 
paraffin. The paraffin may be scaly or blistered, with very slight mold 
under the bandage or paraffin, but there shall be no indication that 
mold has entered the cheese. The cheese may possess the following 
characteristics to a slight degree: Checked rind, defective coating, 
soiled surface, sour rind, surface mold, or weak rind; and to a 
definite degree: [[Page 11249]] High edges, irregular press cloth, 
lopsided, or rough surface. See Table IV of this section.
    (ii) Rindless and wrapped. The wrapper or covering shall be 
unbroken and shall adequately and securely envelop the cheese. The 
following may be present to a very slight degree: Mold under the 
wrapper but not entering the cheese; to a slight degree: Soiled surface 
or surface mold; and to a definite degree: High edges, irregular press 
cloth, lopsided, rough surface, or wrinkled wrapper or cover. See Table 
IV of this section.
    (iii) Rindless and paraffin-dipped. The wrapper or coating applied 
prior to paraffin dipping shall adequately and securely envelop the 
cheese and have a coating of paraffin that adheres firmly to the cheese 
wrapper or shall be unbroken but may be definitely wrinkled. The 
paraffin may be scaly or blistered, with very slight mold under the 
paraffin, but there shall be no indication that mold has entered the 
cheese. The cheese may possess the following characteristics to a 
slight degree: Defective coating, soiled surface, or surface mold; and 
the following to a definite degree: High edges, lopsided, irregular 
press cloth, or rough surface. See Table IV of this section.

    Table I.--Classification of Flavor With Corresponding U.S. Grade    
------------------------------------------------------------------------
   Flavor characteristics          AA             A              B      
------------------------------------------------------------------------
Acid.......................  --             VS             D            
Barny......................  --             --             S            
Bitter.....................  --             --             S            
Feed.......................  VS             S              D            
Flat.......................  --             --             S            
Fruity.....................  --             S              S            
Malty......................  --             --             S            
Old milk...................  --             --             S            
Onion......................  --             --             VS           
Rancid.....................  --             --             S            
Sour.......................  --             --             VS           
Utensil....................  --             --             S            
Weedy......................  --             --             S            
Whey-taint.................  --             --             S            
Yeasty.....................  --             --             S            
------------------------------------------------------------------------
(--) = Not permitted  VS = Very Slight  S = Slight  D = Definite.       


  Table II.--Classification of Body and Texture With Corresponding U.S. 
                                  Grade                                 
------------------------------------------------------------------------
      Body and texture                                                  
      characteristics              AA             A              B      
------------------------------------------------------------------------
Coarse.....................  --             --             S            
Corky......................  --             --             S            
Crumbly....................  --             --             S            
Curdy......................  D              D              D            
Gassy......................  --             --             S            
Loosely knit...............  --             VS             S            
Mealy......................  --             --             S            
Pasty......................  --             --             S            
Short......................  --             --             S            
Slitty.....................  --             --             S            
Sweet holes................  --             --             S            
Weak.......................  --             --             S            
------------------------------------------------------------------------
(--) = Not permitted  VS = Very Slight  S = Slight  D = Definite.       


    Table III.--Classification of Color With Corresponding U.S. Grade   
------------------------------------------------------------------------
   Color characteristics           AA             A              B      
------------------------------------------------------------------------
Acid-cut...................  --             --             S            
Bleached surface (rindless)  --             --             S            
Dull or faded..............  --             --             S            
Mottled....................  --             --             S            
Salt spots.................  --             --             S            
Seamy......................  --             --             S            
Unnatural..................  --             --             S            
Wavy.......................  --             VS             S            
------------------------------------------------------------------------
(--) = Not permitted  VS = Very Slight  S = Slight.                     


 Table IV.--Classification of Finished and Appearance With Corresponding
                               U.S. Grade                               
------------------------------------------------------------------------
   Finish and appearance                                                
      characteristics              AA             A              B      
------------------------------------------------------------------------
Rindless:                                                               
    Defective coating        --             --             S            
     (paraffin-dipped:                                                  
     scaly, blistered, and                                              
     checked).                                                          
    High edges.............  --             S              D            
[[Page 11250]]
                                                                        
    Irregular press cloth    --             S              D            
     (uneven, wrinkled, and                                             
     improper overlapping).                                             
    Lopsided...............  --             S              D            
    Mold under wrapper or    --             --             VS           
     covering.                                                          
    Rough surface..........  --             S              D            
    Soiled surface.........  --             --             S            
    Soiled surface           VS             VS             S            
     (paraffin-dipped).                                                 
    Surface mold...........  --             --             S            
    Wrinkled wrapper or      S              S              D            
     covering (paraffin                                                 
     dipped).                                                           
Rinded:                                                                 
    Checked rind...........  --             --             S            
    Defective coating        --             --             S            
     (scaly, blistered, and                                             
     checked).                                                          
    High edges.............  .............  S              D            
    Irregular press cloth    --             S              D            
     (uneven, wrinkled, and                                             
     improper overlapping).                                             
    Lopsided...............  --             S              D            
    Mold under paraffin....  --             --             VS           
    Rough surface..........  --             S              D            
    Soiled surface.........  VS             VS             S            
    Sour rind..............  --             --             S            
    Surface mold...........  --             VS             S            
    Weak rind..............  --             --             S            
------------------------------------------------------------------------
(--) = Not permitted  VS = Very Slight  S = Slight  D = Definite.       

58.2480  U.S. grade not assignable.

    Colby cheese shall not be assigned a U.S. grade for one or more of 
the following reasons:
    (a) The cheese fails to meet or exceed the requirements for U.S. 
Grade B.
    (b) The cheese is produced in a plant that is rated ineligible for 
USDA grading service or is not USDA-approved.

Explanation of Terms


58.2481  Explanation of terms.

    (a) With respect to types of surface protection:
    (1) Paraffin. Refined paraffin, amorphous wax, microcrystalline 
wax, or any combination of such or any other suitable substance.
    (2) Paraffin dipped. Cheese that has been coated with paraffin.
    (3) Rind. A hard coating caused by the dehydration of the surface 
of the cheese.
    (4) Rinded. A protection developed by the formation of a rind.
    (5) Rindless. Cheese which has not formed a rind due to the 
impervious type of wrapper, covering or container, enclosing the 
cheese.
    (6) Wrapped. Cheese that has been covered with a transparent or 
opaque material (plastic film type or foil) next to the surface of the 
cheese.
    (7) Wrapper or covering. A plastic film or foil material next to 
the surface of the cheese, used as an enclosure or covering of the 
cheese.
    (b) With respect to flavor:
    (1) Very slight. Detected only upon very critical examination.
    (2) Slight. Detected only upon critical examination.
    (3) Definite. Not intense but detectable.
    (4) Undesirable. Those listed in excess of the intensity permitted 
or those characterizing flavors not listed.
    (5) Acid. Sharp and puckery to the taste, characteristic of lactic 
acid.
    (6) Barny. A flavor characteristic of the odor of a poorly 
ventilated cow barn.
    (7) Bitter. Distasteful, similar to the taste of quinine.
    (8) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or 
similar feed) in milk carried through into the cheese.
    (9) Flat. Insipid, practically devoid of any characteristic colby 
cheese flavor.
    (10) Fruity. A fermented, sweet, fruit-like flavor resembling 
apples.
    (11) Lacking in flavor development. No undesirable and very little, 
if any, colby cheese flavor development.
    (12) Malty. A distinctive, harsh flavor suggestive of malt.
    (13) Old milk. Lacks freshness.
    (14) Onion. A flavor recognized by the peculiar taste and aroma 
suggestive of its name. Present in milk or cheese when the cows have 
eaten onions, garlic, or leeks.
    (15) Rancid. A flavor suggestive of rancidity or butyric acid; 
sometimes associated with bitterness.
    (16) Sour. An acid, pungent flavor resembling vinegar.
    (17) Utensil. A flavor that is suggestive of improper or inadequate 
washing and sterilization of milking machines, utensils, or factory 
equipment.
    (18) Weedy. A flavor present in cheese when cows have eaten weedy 
hay or grazed on weed-infested pasture.
    (19) Whey-taint. A slightly acid flavor characteristic of fermented 
whey.
    (20) Yeasty. A flavor indicating yeasty fermentation.
    (c) With respect to body and texture:
    (1) Very slight. Detected only upon very critical examination and 
present only to a minute degree.
    (2) Slight. Barely identifiable and present only to a small degree.
    (3) Definite. Readily identifiable and present to a substantial 
degree.
    (4) Coarse. Feels rough, dry, and sandy.
    (5) Corky. Hard, tough, over-firm cheese which does not readily 
break down when rubbed between the thumb and fingers.
    (6) Crumbly. Tends to fall apart when rubbed between the thumb and 
fingers.
    (7) Curdy. Smooth but firm; when worked between the fingers is 
rubbery and not waxy or broken down.
    (8) Firm. Feels solid, not soft or weak.
    (9) Gassy. Gas holes of various sizes and may be scattered.
    (10) Loosely knit. Curd particles are not well-matted and fused 
together.
    (11) Mealy. Short body, does not mold well and looks and feels like 
corn meal when rubbed between the thumb and fingers.
    (12) Mechanical openings. Irregular shaped openings that are caused 
by variations in make procedure and not caused by gas fermentation.
    (13) Pasty. Is usually a weak body and when the cheese is rubbed 
between the thumb and fingers becomes sticky and smeary.
    (14) Pinny. Numerous very small gas holes.
    (15) Reasonably firm. Somewhat less firm but not to the extent of 
being weak.
    (16) Short. No elasticity in the cheese plug and when rubbed 
between the [[Page 11251]] thumb and fingers, the cheese tends toward 
mealiness.
    (17) Slitty. Narrow, elongated slits generally associated with a 
cheese that is gassy or yeasty. Sometimes referred to as ``fish-eyes.''
    (18) Sweet holes. Spherical gas holes which are glossy in 
appearance and usually about the size of BB shots. These gas holes are 
sometimes referred to as ``shot holes.''
    (19) Weak. The cheese plug is soft but is not necessarily sticky 
like a pasty cheese and requires little pressure to crush.
    (d) With respect to color:
    (1) Very slight. Detected only upon very critical examination and 
present only to a minute degree.
    (2) Slight. Barely identifiable and present only to a small degree.
    (3) Acid-cut. A bleached or faded color which sometimes varies 
throughout the cheese and appears most often around mechanical 
openings.
    (4) Bleached surface. A faded color beginning at the surface and 
progressing inward.
    (5) Dull or faded. A color condition lacking in luster or 
translucency.
    (6) Mottled. Irregular shaped spots or blotches in which portions 
are light colored and others are of higher color. Also an unevenness of 
color due to combining the curd from two different vats, sometimes 
referred to as ``mixed curd.''
    (7) Salt spots. Large light colored spots or areas.
    (8) Seamy. White thread-like lines that form when the curd is not 
properly matted or fused.
    (9) Unnatural. Deep orange or reddish color.
    (10) Uncolored. Absence of added coloring.
    (11) Wavy. Unevenness of color which appears as layers or waves.
    (e) With respect to finish and appearance:
    (1) Very slight. Detected only upon very critical examination and 
present to a minute degree.
    (2) Slight. Barely identifiable and present to a small degree.
    (3) Definite. Readily identifiable and present to a substantial 
degree.
    (4) Adequately and securely enveloped. The wrapper or covering is 
properly sealed and entirely encloses the cheese with sufficient 
adherence to the surface of the cheese to protect it from contamination 
or dehydration.
    (5) Bandage. Cheese cloth used to wrap cheese prior to dipping in 
paraffin.
    (6) Bandage evenly placed. Placement of the bandage so that it 
completely envelops the cheese and overlaps evenly about one inch.
    (7) Bright surface. Clean, glossy surface.
    (8) Burst or torn bandage. A severance of the bandage usually 
occurring at the side seam; or when the bandage is otherwise snagged or 
broken.
    (9) Checked rind. Numerous small cracks or breaks in the rind which 
sometimes follows the outline of curd particles.
    (10) Defective coating. A brittle coating of paraffin that breaks 
and peels off in the form of scales or flakes; flat or raised blisters 
or bubbles under the surface of the paraffin; checked paraffin, 
including cracks, breaks or hairline checks in the paraffin or coating 
of the cheese.
    (11) Firm sound rind. A rind possessing a firmness and thickness 
(not easily dented or damaged) consistent with the size of the cheese 
and which is dry, smooth, and closely knit, sufficient to protect the 
interior quality from external defects; free from checks, cracks, 
breaks, or soft spots.
    (12) High edge. A rim or ridge on the side of the cheese.
    (13) Huffed. A block of cheese which is swollen because of gas 
fermentation. The cheese becomes rounded or oval in shape instead of 
having flat surfaces.
    (14) Irregular press cloth. Press cloth improperly placed in the 
hoop resulting in too much press cloth on one end and insufficient on 
the other causing overlapping; wrinkled and loose fitting.
    (15) Lopsided. One side of the cheese is higher than the other 
side.
    (16) Mold under bandage and paraffin. Mold spots or areas under the 
paraffin.
    (17) Mold under wrapper or covering. Mold spots or areas under the 
wrapper or covering.
    (18) Rind rot. Soft spots on the rind that have become discolored 
and are decayed or decomposed.
    (19) Rough surface. Lacks smoothness.
    (20) Smooth surface. Not rough or uneven.
    (21) Soft spots. Areas soft to the touch and which are usually 
faded and moist.
    (22) Soiled surface. Milkstone, rust spots, or other discoloration 
on the surface of the cheese.
    (23) Sour rind. A fermented rind condition, usually confined to the 
faces of the cheese.
    (24) Surface mold. Mold on the exterior of the paraffin or wrapper.
    (25) Wax or paraffin that adheres firmly to the surface of the 
cheese. A coating with no cracks, breaks, or loose areas.
    (26) Weak rind. A thin rind which possesses little or no resistance 
to pressure.

    Dated: February 23, 1995.
Lon Hatamiya,
Administrator.
[FR Doc. 95-4953 Filed 2-28-95; 8:45 am]
BILLING CODE 3410-02-P