[Federal Register Volume 65, Number 140 (Thursday, July 20, 2000)]
[Notices]
[Pages 45018-45032]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 00-18074]


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DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

[Docket No. DA-00-05]


United States Standards for Grades of Swiss Cheese, Emmentaler 
Cheese

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Notice.

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

SUMMARY: The Agricultural Marketing Service (AMS) of the Department of 
Agriculture (USDA) is soliciting comments on proposals to change the 
voluntary United States Standards for

[[Page 45019]]

Grades of Swiss Cheese, Emmentaler Cheese. AMS is proposing changes 
that would: (1) Increase the allowable eye size range in Grade A Swiss 
cheese and define an allowable eye size range for Grade B Swiss cheese; 
(2) remove the block height recommendation for cheeses produced in 
rindless blocks; (3) add more clarity to the color requirements for 
Grades A and B Swiss cheese; (4) correct minor errors that currently 
exist in the tables; and (5) make minor editorial changes that will 
make the standard more uniform in appearance and easier to use. These 
changes are being proposed to strengthen the standard by providing 
Swiss cheese characteristics that incorporate changes in consumer 
preferences and facilitate the use of automated portioning and 
packaging equipment. Editorial changes are also proposed to provide 
consistency with other dairy product standards.

DATES: Comments must be submitted on or before September 18, 2000.

ADDRESSES: Written comments may be submitted to Duane R. Spomer, Chief, 
Dairy Standardization Branch, Dairy Programs, Agricultural Marketing 
Service, U.S. Department of Agriculture, Room 2746, South Building, 
Stop 0230, P.O. Box 96456, Washington, DC 20090-6456; faxed to (202) 
720-2643; or e-mailed to [email protected].
    Comments should reference the date and page number of this issue of 
the Federal Register. All comments received will be made available for 
public inspection at the above address during regular business hours.
    The current United States Standards, along with proposed changes, 
are available either through the above addresses or by accessing AMS'' 
Home Page on the Internet at www.ams.usda.gov/dairystand.htm.

FOR FURTHER INFORMATION CONTACT: Charlsia Fortner, Dairy Products 
Marketing Specialist, Dairy Standardization Branch, AMS/USDA/Dairy 
Programs, Room 2746-S, P.O. Box 96956, Washington, DC, 20090-6456, 
(202) 720-7473.

SUPPLEMENTARY INFORMATION: Section 203(c) of the Agricultural Marketing 
Act of 1946, as amended, directs and authorizes the Secretary of 
Agriculture ``to develop and improve standards of quality, condition, 
quantity, grade, and packaging, and recommend and demonstrate such 
standards in order to encourage uniformity and consistency in 
commercial practices * * *.'' AMS is committed to carrying out this 
authority in a manner that facilitates the marketing of agricultural 
commodities and will make copies of official standards available upon 
request. The United States Standards for Grades of Swiss Cheese, 
Emmentaler Cheese no longer appear in the Code of Federal Regulations 
but are maintained by USDA/AMS/Dairy Programs.
    When Swiss cheese is officially graded, the USDA voluntary 
standards governing the grading of manufactured or processed dairy 
products are used. The Agency believes this proposal would accurately 
identify quality characteristics in Swiss cheese. AMS is proposing to 
change the United States Standards for Grades of Swiss Cheese, 
Emmentaler Cheese using the procedures that appear in part 36 of title 
7 of the Code of Federal Regulations (7 CFR part 36).
    The grade standards were last revised in September 1987. AMS has 
reviewed this standard and discussed possible changes with the dairy 
industry. The Wisconsin Dairy Products Association and the Wisconsin 
Cheese Makers Association, trade associations representing the Swiss 
cheese industry, provided specific recommendations.

Proposed by the Wisconsin Dairy Products Association and the 
Wisconsin Cheese Makers Association

    The Wisconsin Dairy Products Association and the Wisconsin Cheese 
Maker's Association recommend changes to:
     Allow smaller eyes in Grade A Swiss cheese; and
     Remove block size recommendations for rindless Swiss 
cheese.

Proposed by Dairy Programs, Agricultural Marketing Service

     Lower the minimum eye size requirement for Grade A Swiss 
cheese as recommended by the Wisconsin Dairy Products Association and 
the Wisconsin Cheese Makers Association and include provisions to 
clarify uniformity of eye size. Also, Dairy Programs proposes to 
include the same eye size range for Grade B Swiss cheese;
     Remove the block height recommendation for rindless Swiss 
cheese as recommended by the Wisconsin Dairy Products Association and 
the Wisconsin Cheese Makers Association;
     Add a more descriptive representation of acceptable color 
for Grades A and B Swiss cheese by defining the range of acceptable 
color as white to light yellow;
     Correct errors in the table that summarizes eye and 
texture characteristics of Swiss cheese; and
      Reformat information in these standards to make the 
standards easier to use and provide a uniform appearance with other 
U.S. Grade Standards.
    The Wisconsin Dairy Products Association and the Wisconsin Cheese 
Maker's Association have requested that the USDA revise Federal Swiss 
cheese grade standards to allow a smaller eye size and to remove cheese 
block size recommendations. Individuals representing a number of Swiss 
cheese manufacturers and buyers have also expressed strong support of 
these changes. Their suggested revisions, along with others identified 
by AMS, would increase the flexibility of the standard for use in 
satisfying consumer demands and promote consistency among USDA dairy 
product grade standards.
    The current eye size requirement for Grade A Swiss cheese specifies 
that a majority of the eyes shall be between \11/16\ and \13/16\ of an 
inch in diameter. This is a very narrow range. While cheese makers are 
able to produce cheese with eyes in this range, the resulting product 
does not perform well on modern slicing equipment, and consumer 
preference points toward a smaller eye than the lower limit of \11/16\ 
of an inch. The trade associations have suggested revising the lower 
limit of this eye size allowance to \3/8\ of an inch. The Department 
agrees that this revision would result in Swiss cheese grade standards 
that more accurately reflect current marketing practices. The 
Department feels that uniformity of eye size is a measure of quality in 
Swiss cheese and therefore proposes to recognize the significance of 
uniformity of eye sizes within this larger range for Grade A Swiss 
cheese.
    There are currently no eye size requirements for Grade B Swiss 
cheese under the established grading procedures. Eye size requirements 
for Grade B Swiss cheese do appear in the alternate grading procedures 
which are included as supplemental information to the standards. With 
the proposed expansion of the eye size range for Grade A Swiss, 
consideration of the eye size requirements for Grade B Swiss is 
appropriate. The Department feels that the larger range proposed for 
Grade A Swiss cheese should be relevant to Grade B Swiss as well. It is 
proposed that the same eye size requirements be included in standards 
for Grade B Swiss under all grading procedures; however, the additional 
provisions for uniformity of eye size would not be included in the 
Grade B requirements. The inclusion of the eye size range in the Grade 
B requirements would require 51 percent of the eyes of a Grade B Swiss 
cheese to fall within the range of \3/8\ to \13/16\ of

[[Page 45020]]

an inch, with no further consideration as to uniformity.
    The current standards recommend a block height for rindless blocks 
of Grades A and B Swiss cheese of between 6\1/2\ and 8\1/2\ inches. 
Swiss cheese manufacturers and buyers indicate that a need no longer 
exists for this block height requirement. Technology exists to make a 
high quality rindless Swiss cheese in a variety of block sizes, and 
they feel that the standard should not restrict the block sizes 
available. USDA agrees that the block height requirement for rindless 
Swiss cheese is no longer necessary, and proposes to remove it from 
these grade standards.
    Additional color descriptors are proposed for Grades A and B Swiss 
cheese to provide greater clarity to those utilizing these grade 
standards. Swiss cheese color is largely dependent on the milk from 
which it is produced, more so than many other cheeses. Additionally, 
bleaching of milk for Swiss cheese manufacturing is allowed under the 
Food and Drug Administration's standards of identity for Swiss cheese 
(21 CFR 133.195). Current Grade A standards require Swiss cheese to 
present a natural, attractive and uniform color. USDA proposes to add a 
more descriptive representation of acceptable color by defining the 
range of acceptable color as white to light yellow. These color 
descriptors are proposed in an effort to provide consistent 
interpretation of the terms ``natural'' and ``attractive'' by users of 
these grade standards.
    Five tables appear in these standards to provide an easy reference 
for Swiss cheese characteristics and their acceptable levels at each 
grade. One of these tables, ``Classification of Eyes and Texture,'' 
contains classification information that is not supported in the text 
of the standard. USDA proposes revisions to the ``small-eyed'' and 
``splits'' table entries to provide consistency with the narrative 
portion of the standard.
    This notice provides for a 60 day comment period for interested 
parties to comment on proposed revisions to the standards. The 
following is an outline of these changes.

  United States Standards for Grades of Swiss Cheese, Emmentaler Cheese
                                   \1\
------------------------------------------------------------------------
      Current standard              Proposed             Discussion
------------------------------------------------------------------------
Definitions.................  No change...........  N/A.
Swiss cheese, Emmentaler      No change...........  N/A.
 cheese.
(a) For the purpose of this   No change...........  N/A.
 subpart, the words
 ``Swiss'' and
 ``Emmentaler'' are
 interchangeable.
(b) Swiss cheese is cheese    No change...........  N/A.
 made by the Swiss process
 or by any other procedure
 which produces a finished
 cheese having the same
 physical and chemical
 properties as cheese
 produced by the Swiss
 process. It is prepared
 from milk and has holes, or
 eyes, developed throughout
 the cheese by
 microbiological activity.
 It contains not more than
 41 percent of moisture, and
 its solids contain not less
 than 43 percent of milkfat.
 It is not less than 60 days
 old and conforms to the
 provisions of 21 CFR
 133.195, ``Cheese and
 Related Cheese Products,''
 Food and Drug
 Administration.
Styles......................  No change...........  N/A.
(a) Rind. The cheese is       No change...........  N/A.
 completely covered by a
 rind sufficient to protect
 the interior of the cheese.
(b) Rindless. The cheese is   No change...........  N/A.
 properly enclosed in a
 wrapper or covering which
 will not impart any
 objectionable flavor or
 color to the cheese. The
 wrapper or covering is
 sealed with a sufficient
 overlap or satisfactory
 closure to exclude air. The
 wrapper or covering is of
 sufficiently low
 permeability to water vapor
 and air so as to prevent
 the formation of a rind
 through contact with air
 during the curing and
 holding periods.
U.S. Grades.................  No change...........  N/A.
Nomenclature of U.S. grades.  No change...........  N/A.
The nomenclature of the U.S.  No change...........  N/A.
 grades is as follows:
(a) U.S. Grade A............  No change...........  N/A.
(b) U.S. Grade B............  No change...........  N/A.
(c) U.S. Grade C............  No change...........  N/A.
Basis for determination of    No change...........  N/A.
 U.S. grades.
(a) The determination of      No change...........  N/A.
 U.S. grades of Swiss cheese
 shall be on the basis of
 rating the following
 quality factors:
(1) Flavor..................  No change...........  N/A.
(2) Body....................  No change...........  N/A.
(3) Eyes and texture........  No change...........  N/A.
(4) Finish and appearance,    No change...........  N/A.
 and.
(5) Color...................  No change...........  N/A.

[[Page 45021]]

 
(b) The rating of each        No change...........  N/A.
 quality factor shall be
 established on the basis of
 characteristics present in
 a randomly selected sample
 representing a vat of
 cheese. In the case of
 institutional-size cuts,
 samples may be selected on
 a lot basis.
(c) To determine flavor and   No change...........  N/A.
 body characteristics, the
 grader will examine a full
 trier plug of cheese
 withdrawn at the
 approximate center of one
 of the largest flat surface
 areas of the sample. For
 some institutional-size
 samples, it may not be
 possible to obtain a full
 trier plug. When this
 occurs, a U.S. grade may be
 determined from a smaller
 portion of a plug.
(d) To determine eyes and     No change...........  N/A.
 texture as well as color
 characteristics, the wheel
 or block shall be divided
 approximately in half,
 exposing two cut surfaces,
 for examination. The
 exposed cut surfaces of
 institutional-size packages
 shall be used to determine
 eye and texture as well as
 color characteristics.
(e) A U.S. grade may be       Delete..............  We propose to delete
 assigned to institutional-                          this paragraph.
 size packages. In some                              Instructions for
 instances, it may not be                            grading
 possible to obtain a full                           institutional sized
 trier plug. When this                               packages of Swiss
 occurs, a U.S. grade                                cheese is
 determination may be                                adequately
 assigned on a smaller                               addressed in
 portion of a plug. The                              paragraph (c) of
 exposed cut surfaces of                             this section.
 these size packages shall
 be used to determine eye
 and texture as well as
 color characteristics.
(f) The final U.S. grade      (e) The final U.S.    We propose to
 shall be established on the   grade shall be        redesignate this
 basis of the lowest rating    established on the    paragraph as (e)
 of any one of the quality     basis of the lowest   for editorial
 factors.                      rating of any one     clarity.
                               of the quality
                               factors.
Specifications for U.S.       No change...........  N/A.
 grades.
(a) U.S. grade A. U.S. grade  No change...........  N/A.
 A Swiss cheese shall
 conform to the following
 requirements (See Tables I,
 II, III, IV, and V of this
 section):
(1) Flavor: Shall be a        No change...........  N/A
 pleasing and desirable
 characteristic Swiss cheese
 flavor, consistent with the
 age of the cheese, and free
 from undesirable flavors.
(2) Body: Shall be uniform,   No change...........  N/A.
 firm, and smooth.
(3) Eyes and texture: The     (3) Eyes and          We propose to reword
 cheese shall be properly      texture: The cheese   this description to
 set and shall possess well-   shall be properly     include a provision
 developed round or slightly   set and shall         for uniformity of
 oval-shaped eyes which are    possess well-         eye size.
 uniformly distributed.        developed round or    Uniformity of eye
                               slightly oval-        size within the
                               shaped eyes which     proposed larger
                               are relatively        range is necessary
                               uniform in size and   to address quality
                               distribution.         issues in Grade A
                                                     Swiss cheese.
The majority of the eyes      The majority of the   We propose to
 shall be \11/16\ to \13/16\   eyes shall be \3/8\   increase the
 inch in diameter.             to \13/16\ inch in    allowable range of
                               diameter.             eye sizes for Grade
                                                     A Swiss cheese to
                                                     include eyes of a
                                                     smaller diameter.
                                                     This broadened
                                                     range more
                                                     accurately reflects
                                                     current marketing
                                                     practices.
The cheese may possess the    The cheese may        We propose to revise
 following eye                 possess the           this list of
 characteristics to a very     following eye         allowable defects
 slight degree: dull, rough,   characteristics to    to include very
 and shell; and the            a very slight         slight streuble.
 following texture             degree: dull,         The change brings
 characteristics to a very     rough, and shell;     this paragraph into
 slight degree: checks and     and the following     agreement with
 picks.                        texture               Table III of this
                               characteristics to    standard.
                               a very slight
                               degree: checks,
                               picks and streuble.
(4) Finish and appearance--   No change...........  N/A.
 (i) Rind. The rind shall be
 sound, firm, and smooth,
 providing good protection
 to the cheese. The surface
 of the cheese may exhibit
 mold to a very slight
 degree. There shall be no
 indication that mold has
 penetrated into the
 interior of the cheese.
(ii) Rindless. Rindless       (ii) Rindless.        We propose to remove
 blocks of Swiss cheese        Rindless blocks of    recommendations for
 should not be less than 6     Swiss cheese should   block heights of
 \1/2\ inches nor more than    be reasonably         rindless Swiss
 8\1/2\ inches in height,      uniform in size,      cheese.
 reasonably uniform in size,   and well shaped.      Technological
 and well shaped.                                    improvements have
                                                     made it possible to
                                                     produce quality
                                                     Swiss cheese in a
                                                     variety of sizes;
                                                     therefore, these
                                                     limitations are no
                                                     longer necessary.

[[Page 45022]]

 
The wrapper or covering        No change..........  N/A.
 shall adequately and
 securely envelop the
 cheese, be neat, unbroken,
 and fully protect the
 surface of the cheese, but
 may be slightly wrinkled.
 The surface of the cheese
 may exhibit mold to a very
 slight degree. There shall
 be no indication that mold
 has penetrated into the
 interior of the cheese.
(5) Color: Shall be natural,  (5) Color: Shall be   We propose to
 attractive, and uniform.      natural,              include additional
                               attractive, and       descriptors for
                               uniform. The cheese   color to provide
                               shall be white to     greater clarity to
                               light yellow in       those utilizing
                               color.                these grade
                                                     standards. These
                                                     descriptors are
                                                     proposed to provide
                                                     consistent
                                                     interpretation of
                                                     the terms natural
                                                     and attractive.
(b) U.S. grade B. U.S. grade  No change...........  N/A.
 B Swiss cheese shall
 conform to the following
 requirements (See Tables I,
 II, III, IV, and V of this
 section):
(1) Flavor: Shall be a        No change...........  N/A
 pleasing and desirable
 characteristic Swiss cheese
 flavor, consistent with the
 age of the cheese, and free
 from undesirable flavors.
 The cheese may possess the
 following flavors to a
 slight degree: acid,
 bitter, feed, flat, and
 utensil.
(2) Body: Shall be uniform,   No change...........  N/A.
 firm, and smooth. The
 cheese may possess a slight
 weak body.
(3) Eyes and texture: The     No change...........  N/A.
 cheese shall possess well-
 developed round or slightly
 oval-shaped eyes.
                              The majority of the   We propose to
                               eyes shall be \3/8\   include the
                               to \11/16\ inch in    broadened eye size
                               diameter.             range in standards
                                                     for Grade B Swiss
                                                     cheese. This
                                                     addition will
                                                     promote consistency
                                                     within the
                                                     standards, since
                                                     eye size
                                                     requirements appear
                                                     in the current
                                                     Grade B standard
                                                     under the alternate
                                                     method for
                                                     determining grades.
The cheese may possess the    The cheese may        We propose deleting
 following eye                 possess the           the very slight
 characteristics to a very     following eye         level of the small
 slight degree: dead eyes,     characteristics to    eyed defect. The
 nesty and small eyed; and     a very slight         proposed lower eye
 the following to a slight     degree: dead eyes     size requirement is
 degree: dull, frogmouth,      and nesty; and the    \3/8\ of an inch.
 one sided, overset, rough,    following to a        Definitions of
 shell, underset, and uneven.  slight degree:        small eyed at both
                               dull, frogmouth,      the very slight and
                               one sided, overset,   slight levels are
                               rough, shell,         not necessary to
                               underset, and         determine product
                               uneven.               grades given this
                                                     narrow margin
                                                     between acceptable
                                                     eyes and blind
                                                     Swiss cheese.
The cheese may possess the    No change...........  N/A.
 following texture
 characteristics to a slight
 degree: checks, picks and
 streuble.
(4) Finish and appearance--   No change...........  N/A.
 (i) Rind. The rind shall be
 sound, firm, and smooth;
 providing good protection
 to the cheese. The cheese
 may exhibit the following
 characteristics to a slight
 degree: huffed, mold,
 soiled, uneven, and wet
 rind. There shall be no
 indication that mold has
 penetrated into the
 interior of the cheese.
(ii) Rindless. Rindless       Delete..............  We propose to delete
 blocks of Swiss cheese                              references to block
 should not be less than 6\1/                        heights in the
 2\ inches nor more than 8\1/                        standard.
 2\ inches in height.                                Technology
                                                     improvements have
                                                     made it possible to
                                                     produce quality
                                                     Swiss cheese in a
                                                     variety of sizes;
                                                     therefore, these
                                                     limitations are no
                                                     longer necessary.
The wrapper or covering       (ii) The wrapper or   We propose this
 shall adequately and          covering of           rewording for
 securely envelop the          rindless blocks of    increased editorial
 cheese, be neat, unbroken     Swiss cheese shall    clarity in the
 and fully protect the         adequately and        absence of the
 surface, but may be           securely envelop      introductory
 slightly wrinkled.            the cheese, be        sentence of the
                               neat, unbroken and    paragraph.
                               fully protect the
                               surface, but may be
                               slightly wrinkled.
The cheese may exhibit the    No change...........  N/A.
 following characteristics
 to a slight degree: huffed,
 mold, uneven, and wet
 surface. There shall be no
 indication that mold has
 penetrated into the
 interior of the cheese.

[[Page 45023]]

 
(5) Color: The cheese may     (5) Color: The        We propose to
 possess to a slight degree    cheese shall be       include additional
 a bleached surface.           white to light        descriptors for
                               yellow in color.      color to provide
                               The cheese may        greater clarity to
                               possess to a slight   those utilizing
                               degree a bleached     these grade
                               surface.              standards. These
                                                     descriptors are
                                                     proposed to provide
                                                     consistent
                                                     interpretation of
                                                     the terms natural
                                                     and attractive.
(c) U.S. grade C. U.S. grade  No change...........  N/A.
 C Swiss cheese shall
 conform to the following
 requirements (See Tables I,
 II, III, IV, and V of this
 section):
(1) Flavor: Shall possess a   No change...........  N/A.
 characteristic Swiss cheese
 flavor which is consistent
 with the age of the cheese.
The cheese may possess the    The cheese may        We propose to place
 following flavors to a        possess the           the term rancid in
 slight degree: barny, flat,   following flavors     correct
 fruity, rancid, metallic,     to a slight degree:   alphabetical order
 old milk, onion, sour,        barny, fruity,        within the list for
 weedy, whey-taint, and        metallic, old milk,   clarity, and place
 yeasty; and the following     onion, rancid,        flat in the
 to a definite degree: acid,   sour, weedy, whey-    definite category
 bitter, feed, and utensil.    taint, and yeasty;    as it appears in
                               and the following     Table III.
                               to a definite
                               degree: acid,
                               bitter, feed, flat
                               and utensil.
(2) Body: Shall be uniform    No change...........  N/A.
 and may possess the
 following characteristics
 to a slight degree: coarse,
 pasty, and short; and to a
 definite degree the cheese
 may be weak.
(3) Eyes and texture: The     (3) Eyes and          We propose this
 cheese may possess the        texture: The cheese   editorial change to
 following eye                 may possess the       place the term
 characteristics to a slight   following eye         rough in correct
 degree: afterset, cabbage,    characteristics to    alphabetical order
 collapsed, irregular, large   a slight degree:      within the list of
 eyed, and small eyed, and     afterset, cabbage,    defects.
 the following to a definite   collapsed,
 degree: dead eyes, dull,      irregular, large
 frog mouth, nesty, rough,     eyed, and small
 one sided, overset, shell,    eyed, and the
 underset, and uneven.         following to a
                               definite degree:
                               dead eyes, dull,
                               frog mouth, nesty,
                               one sided, overset,
                               rough, shell,
                               underset, and
                               uneven.
The cheese may possess the    No change...........  N/A.
 following texture
 characteristics to a slight
 degree: gassy, splits and
 sweet holes; and the
 following to a definite
 degree: checks, picks and
 streuble.
(4) Finish and appearance--   No change...........  N/A.
 (i) Rind. The rind shall be
 sound, providing good
 protection to the cheese.
 The cheese may exhibit the
 following characteristics
 to a slight degree: checked
 rind, and soft spots; and
 the following to a definite
 degree: huffed, mold,
 soiled, uneven, and wet
 rind. There shall be no
 indication that mold has
 penetrated into the
 interior of the cheese.
(ii) Rindless. The wrapper    No change...........  N/A.
 or covering shall
 adequately and securely
 envelop the cheese, be
 unbroken, fully protect the
 surface and may be
 wrinkled. The cheese may
 exhibit a very slight
 soiled surface and contain
 soft spots to a slight
 degree. The cheese may
 possess the following
 characteristics to a
 definite degree: huffed,
 mold, uneven, and wet
 surface. There shall be no
 indication that mold has
 penetrated into the
 interior of the cheese.
(5) Color. The cheese may     (5) Color. The        We propose to delete
 possess the following color   cheese may possess    bleached from the
 characteristics to a slight   the following color   list of slight
 degree: acid cut, bleached,   characteristics to    defects. Swiss
 colored spots, dull or        a slight degree:      cheese color is
 faded, mottled and pink       acid cut, colored     defined as white,
 ring; and to a definite       spots, dull or        and bleaching of
 degree bleached surface.      faded, mottled and    the milk used to
                               pink ring; and to a   make the cheese is
                               definite degree       allowed under the
                               bleached surface.     Food and Drug
                                                     Administration's
                                                     standard of
                                                     identity for Swiss
                                                     cheese.
------------------------------------------------------------------------
\1\ Compliance with these standards does not excuse failure to comply
  with the provisions of the Federal Food, Drug and Cosmetic Act.

BILLING CODE 3410-02-P

[[Page 45024]]

[GRAPHIC] [TIFF OMITTED] TN20JY00.007


[[Page 45025]]


[GRAPHIC] [TIFF OMITTED] TN20JY00.008


[[Page 45026]]


[GRAPHIC] [TIFF OMITTED] TN20JY00.009

BILLING CODE 3410-02-C

[[Page 45027]]



  United States Standards for Grades of Swiss Cheese, Emmentaler Cheese
                                   \1\
------------------------------------------------------------------------
      Current standard              Proposed             Discussion
------------------------------------------------------------------------
U.S. Grades--Continued:
U.S. grade not assignable...  No change...........  N/A.
Swiss cheese shall not be     No change...........  N/A.
 assigned a U.S. grade for
 one or more of the
 following reasons:
(a) Fails to meet or exceed   No change...........  N/A.
 the requirements for U.S.
 Grade C.
(b) Fails to meet             No change...........  N/A.
 composition, minimum age,
 or other requirements of
 the Food and Drug
 Administration.
(c) Produced in a plant       No change...........  N/A.
 found on inspection to be
 using unsatisfactory
 manufacturing practices,
 equipment, or facilities,
 or to be operating under
 unsanitary plant conditions.
(d) Produced in a plant       Delete..............  We propose this
 which has not been USDA                             deletion because
 inspected and approved.                             requirements
                                                     contained in 7 CFR
                                                     Part 58, Subpart A
                                                     sufficiently
                                                     address this issue.
Explanation of terms........  No change...........  N/A.
Explanation of terms........  No change...........  N/A.
(a) With respect to style:..  No change...........  N/A.
(1) Rind.--Cheese which has   No change...........  N/A.
 a hard protective outer
 layer formed by drying the
 cheese surface and by the
 addition of salt (usually
 wheel shaped).
(2) Rindless.--Cheese which    No change..........  N/A.
 has been protected from
 rind formation and which is
 packaged with an impervious
 type of wrapper or covering
 enclosing the cheese
 (usually cube or
 rectangular shaped).
(3) Institutional-size        No change...........  N/A.
 packages.--Multipound,
 wrapped portions of cheese,
 generally cut from a larger
 piece, intended for use by
 restaurants, delicatessens,
 schools, and etc.
(b) With respect to flavor:.  No change...........  N/A.
(1) Slight.--Detected only    No change...........  N/A.
 upon critical examination.
(2) Definite.--Not intense    No change...........  N/A.
 but detectable.
(3) Undesirable.--            No change...........  N/A.
 Identifiable flavors in
 excess of the intensity
 permitted, or those flavors
 not listed.
(4) Acid.--Sharp and puckery  No change...........  N/A.
 to the taste,
 characteristic of lactic
 acid.
(5) Barny.--A flavor          No change...........  N/A.
 characteristic of the odor
 of a cow stable.
(6) Bitter.--A distasteful    No change...........  N/A.
 flavor similar to the taste
 of quinine.
(7) Feed.--Feed flavors       No change...........  N/A.
 (such as alfalfa, sweet
 clover, silage, or similar
 feed) in milk carried
 through into the cheese.
(8) Flat.--Insipid,           No change...........  N/A.
 practically devoid of any
 characteristic Swiss cheese
 flavor.
(9) Fruity.--A sweet fruit-   No change...........  N/A.
 like flavor resembling
 apples; generally
 increasing in intensity as
 the cheese ages.
(10) Rancid.--A flavor        No change...........  N/A.
 suggestive of rancidity or
 butyric acid, sometimes
 associated with a
 bitterness.
(11) Metallic.--A flavor      No change...........  N/A.
 having qualities suggestive
 of metal, imparting a
 puckery sensation.
(12) Old Milk.--Lacks         No change...........  N/A.
 freshness.
(13) Onion.--This flavor is   No change...........  N/A.
 recognized by the peculiar
 taste and odor suggestive
 of its name. Present in
 milk or cheese when the
 cows have eaten onions,
 garlic or leeks.
(14) Sour.--An acid, pungent  No change...........  N/A.
 flavor resembling vinegar.
(15) Utensil.--A flavor that  No change...........  N/A.
 is suggestive of improper
 or inadequate washing and
 sanitizing of milking
 machines, utensils or
 factory equipment.

[[Page 45028]]

 
(16) Weedy.--A flavor due to  No change...........  N/A.
 the use of milk which
 possesses a common weedy
 flavor. Present in cheese
 when cows have eaten weedy
 feed or grazed on common
 weed-infested pastures.
(17) Whey-Taint.--A slightly  No change...........  N/A.
 acid taste and odor
 characteristic of fermented
 whey, caused by too slow
 expulsion of whey from the
 curd.
(18) Yeasty.--A flavor        No change...........  N/A.
 indicating yeast
 fermentation.
(c) With respect to body:...  No change...........  N/A.
(1) Slight.--Detected only    No change...........  N/A.
 upon critical examination..
(2) Definite.--Not intense    No change...........  N/A.
 but detectable.
(3) Smooth.--Feels silky;     No change...........  N/A.
 not dry and coarse or rough.
(4) Firm.--Feels solid, not   No change...........  N/A.
 soft or weak.
(5) Coarse.--Feels rough,     No change...........  N/A.
 dry and sandy.
(6) Pasty.--Usually weak      No change...........  N/A.
 body and when the cheese is
 rubbed between the thumb
 and fingers it becomes
 sticky and smeary.
(7) Short.--No elasticity to  No change...........  N/A.
 the plug when rubbed
 between the thumb and
 fingers.
(8) Uniform.--Not variable..  No change...........  N/A.
(9) Weak.--Requires little    No change...........  N/A.
 pressure to crush, is soft
 but is not necessarily
 sticky like pasty cheese.
(d) With respect to eyes and  No change...........  N/A.
 texture in general:.
(1) Blind.--No eye formation  No change...........  N/A.
 present.
(2) Set.--The number of eyes  No change...........  N/A.
 in any given area of cheese.
(3) Well developed eyes.--    No change...........  N/A.
 Eyes perfectly developed,
 glossy or velvety, with
 smooth even walls, round or
 slightly oval in shape, and
 fairly uniform in
 distribution throughout the
 cheese.
(e) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 cabbage, collapsed, dead,
 dull, frog mouth,
 irregular, rough and shell:.
(1) Very Slight.--            No change...........  N/A.
 Characteristic exhibited in
 less than 5% of the eyes.
(2) Slight.--Characteristic   No change...........  N/A.
 exhibited in 5% or more but
 less than 10% of the eyes.
(3) Definite.--               No change...........  N/A.
 Characteristic exhibited in
 10% or more but less than
 20% of the eyes.
(4) Cabbage.--Cheese having   No change...........  N/A.
 eyes so numerous within the
 major part of the cheese
 that they crowd each other,
 leaving only a paper-thin
 layer of cheese between the
 eyes, causing the cheese to
 have a cabbage appearance
 and very irregular eyes.
(5) Collapsed.--Eyes which    No change...........  N/A.
 have not formed properly
 and do not appear round or
 slightly oval but rather
 flattened and appear to
 have collapsed.
(6) Dead.--Developed eyes     No change...........  N/A.
 that have completely lost
 their glossy or velvety
 appearance.
(7) Dull.--Eyes that have     No change...........  N/A.
 lost some of their bright
 shiny luster.
(8) Frog mouth.--Eyes which   No change...........  N/A.
 have developed into a
 lenticular or spindle-
 shaped opening.
(9) Irregular.--Eyes which    No change...........  N/A.
 have not formed properly
 and do not appear round or
 slightly oval and which are
 not accurately described by
 other more descriptive
 terms.
(10) Rough.--Eyes which do    No change...........  N/A.
 not have smooth, even walls.
(11) Shell.--A rough nut      No change...........  N/A.
 shell appearance on the
 wall surface of the eyes.
(f) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 streuble:

[[Page 45029]]

 
(1) Very Slight.--Extends no  No change...........  N/A.
 more than \1/8\ inch into
 the body of the cheese.
(2) Slight.--Extends \1/8\    No change...........  N/A.
 inch or more but less than
 \1/4\ inch into the body of
 the cheese.
(3) Definite.--Extends \1/4\  No change...........  N/A.
 inch or more but less than
 \1/2\ inch into the body of
 the cheese.
(4) Streuble--An              No change...........  N/A.
 overabundance of small eyes
 just under the surface of
 the cheese.
(g) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 checks, picks, and splits:
(1) Very Slight.--Infrequent  No change...........  N/A.
 occurrence, not more than 1
 inch from the surface.
(2) Slight.--Limited          No change...........  N/A.
 occurrence, not more than 1
 inch from the surface.
(3) Definite.--Limited        No change...........  N/A.
 occurrence throughout
 cheese.
(4) Checks.--Small, short     No change...........  N/A.
 cracks within the body of
 the cheese.
(5) Picks.--Small irregular   No change...........  N/A.
 or ragged openings within
 the body of the cheese.
(6) Splits.--Sizable cracks,  No change...........  N/A.
 usually in parallel layers
 and usually clean cut,
 found within the body of
 the cheese.
(h) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 large eyed and small eyed:.
(1) Very Slight.--Majority    Delete..............  We propose removal
 of the eyes less than \11/                          of the very slight
 16\ and more than \1/2\                             defect level of
 inch.                                               these
                                                     characteristics.
                                                     The proposed lower
                                                     eye size
                                                     requirement is \3/
                                                     8\ of an inch.
                                                     Definitions of
                                                     small eyed at both
                                                     the very slight and
                                                     slight levels are
                                                     not necessary to
                                                     determine product
                                                     grades given this
                                                     narrow margin
                                                     between acceptable
                                                     eyes and blind
                                                     Swiss cheese.
(2) Slight.--Majority of the  (1) Slight.--         We propose these
 eyes less than inch \1/2\     Majority of the       changes to place
 but more than \5/16\ inch     eyes less than \3/    the definition of
 or more than \13/16\ inch     8\ inch but more      this defect level
 but less than 1 inch.         than \1/8\ inch or    in agreement with
                               more than \13/16\     the newly proposed
                               inch but less than    eye size range.
                               1 inch..
(3) Large eyed.--Eyes in      (2) Large eyed.--     We propose this
 excess of \13/16\ inch.       Eyes in excess of     editorial change
                               \13/16\ inch.         for clarity of the
                                                     standard.
(4) Small eyed.--Eyes less    (3) Small eyed.--     We propose this
 than \11/16\ inch.            Eyes less than \11/   editorial change
                               16\ inch.             for clarity of the
                                                     standard.
                              (4) Relatively        We propose to
                               uniform eye size.--   include this
                               The majority of       explanation of
                               eyes fall within a    uniform eye size to
                               \1/4\ inch range.     apply to Grade A
                                                     Swiss cheese.
                                                     Uniformity of eye
                                                     size is considered
                                                     to be a measure of
                                                     quality in Swiss
                                                     cheese and should
                                                     be recognized at
                                                     this grade,
                                                     particularly in
                                                     light of the
                                                     proposed broadening
                                                     of the range of
                                                     acceptable eye
                                                     sizes.
(i) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 gassy and sweet holes:.
(1) Slight.--No more than 3   No change...........  N/A.
 occurrences per any given 2
 square inches.
(2) Gassy.--Gas holes of      No change...........  N/A.
 various sizes which may be
 scattered.
(3) Sweet holes.--Spherical   No change...........  N/A.
 gas holes, glossy in
 appearance; usually about
 the size of BB shot.
(j) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 nesty:
(1) Very Slight.--Occurrence  No change...........  N/A.
 limited to no more than 5%
 of the exposed cut area of
 the cheese.
(2) Slight.--Occurrence more  No change...........  N/A.
 than 5% but less than 10%
 of the exposed cut area of
 the cheese.
(3) Definite.--Occurrence     No change...........  N/A.
 more than 10% but less than
 20% of the exposed cut area
 of the cheese.
(4) Nesty.--An overabundance  No change...........  N/A.
 of small eyes in a
 localized area.
(k) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 one-sided and uneven:

[[Page 45030]]

 
(1) Slight.--Eyes evenly      No change...........  N/A.
 distributed throughout at
 least 90% of the total
 cheese area.
(2) Definite.--Eyes evenly    No change...........  N/A.
 distributed throughout at
 least 75% but less than 90%
 of the total cheese area.
(3) One sided.--Cheese which  No change...........  N/A.
 is reasonably developed on
 one side and underdeveloped
 on the other as to eye
 development.
(4) Uneven.--Cheese which is  No change...........  N/A.
 reasonably developed in
 some areas and
 underdeveloped in others as
 to eye development.
(l) With respect to eyes and  No change...........  N/A.
 texture as it relates to
 afterset, overset, and
 underset:
(1) Very slight.--Number of   No change...........  N/A.
 eyes present exceed or fall
 short of the ideal by
 limited amount.
(2) Slight.--Number of eyes   No change...........  N/A.
 present exceed or fall
 short of the ideal by a
 moderate amount.
(3) Afterset.--Small eyes     No change...........  N/A.
 caused by secondary
 fermentation.
(4) Overset.--Excessive       No change...........  N/A.
 number of eyes present.
(5) Underset.--Too few eyes   No change...........  N/A.
 present.
(m) With respect to finish    No change...........  N/A.
 and appearance:
(1) Very slight.--Detected    No change...........  N/A.
 only upon very critical
 examination.
(2) Slight.--Detected only    No change...........  N/A.
 upon critical examination.
(3) Definite.--Not intense    No change...........  N/A.
 but detectable.
(4) Checked rind.--Numerous   No change...........  N/A.
 small cracks or breaks in
 the rind.
(5) Huffed.--The cheese       No change...........  N/A.
 becomes rounded or oval in
 shape instead of flat.
(6) Mold on rind surface.--   No change...........  N/A.
 Mold spots or areas which
 have formed on the rind
 surface.
(7) Mold under wrapper or     No change...........  N/A.
 covering.--Mold spots or
 area that have formed under
 the wrapper or on the
 cheese.
(8) Soft spots.--Spots which  No change...........  N/A.
 are soft to the touch and
 usually faded and moist.
(9) Soiled surface.--         No change...........  N/A.
 Milkstone, rust spots,
 grease, or other
 discoloration on the
 surface of the cheese.
(10) Uneven.--One side of     No change...........  N/A.
 the cheese is higher than
 the other.
(11) Wet rind.--A wet rind    No change...........  N/A.
 is one in which the
 moisture adheres to the
 surface of the rind and
 which may or may not soften
 the rind or cause
 discoloration.
(12) Wet surface              No change...........  N/A.
 (rindless).--A wet surface
 is one in which the
 moisture appears between
 the wrapper and the cheese
 surface.
(n) With respect to color:..  No change...........  N/A.
(1) Slight.--Detectable only  No change...........  N/A.
 upon critical examination.
(2) Definite.--Not intense    No change...........  N/A.
 but detectable.
(3) Acid cut.--Bleached or    No change...........  N/A.
 faded appearance which
 sometimes varies throughout
 the cheese.
(4) Bleached surface.--A      No change...........  N/A.
 faded coloring beginning at
 the surface and extending
 inward a short distance.
(5) Colored spots.--Brightly  No change...........  N/A.
 colored areas (pink to
 brick red or gray to black)
 of bacteria growing in
 readily discernible
 colonies randomly
 distributed throughout the
 cheese.
(6) Dull or faded.--A color   No change...........  N/A.
 condition lacking in luster.

[[Page 45031]]

 
(7) Mottled.--Irregular-      No change...........  N/A.
 shaped spots or blotches in
 which portions are light
 colored and others are
 higher colored. Also,
 unevenness of color due to
 combining two different
 vats, sometimes referred to
 as ``mixed curd.''.
(8) Pink ring.--A color       No change...........  N/A.
 condition which usually
 appears pink to brownish
 red and occurs as a uniform
 band near the cheese
 surface and may follow eye
 formation.
Supplement to U.S. Standards  No change...........  N/A.
 for Grades of Swiss Cheese,
 Emmentaler Cheese.
Alternate method for          No change...........  N/A.
 determination of U.S.
 grades.
(a) This alternate method     No change...........  N/A.
 shall be used only when
 requested by the applicant.
 With this method, the eyes
 and texture and color
 factors are rated on the
 basis of trier plugs rather
 than by slicing the cheese.
 A statement shall appear on
 the grading certificate
 indicating that the
 alternate method was used
 as requested by the
 applicant.
(b) The following quality     No change...........  N/A.
 factors shall be rated when
 using the alternate method
 for determining U.S.
 grades:
(1) Flavor..................  No change...........  N/A.
(2) Body....................  No change...........  N/A.
(3) Eyes and texture........  No change...........  N/A.
(4) Finish and appearance,    No change...........  N/A.
 and.
(5) Color...................  No change...........  N/A.
(c) Flavor and body ratings   (c) Flavor and body   When U.S. grade
 shall be determined by the    ratings shall be      standards were
 methods prescribed in Sec.    determined by the     removed from the
 58.2573 (b) and (c).          methods prescribed    Code of Federal
                               in the section        Regulations, it was
                               titled, ``Basis for   no longer
                               determination of      appropriate to
                               U.S. grades,'' (b)    reference
                               and (c).              particular sections
                                                     of the Code. We
                                                     propose to modify
                                                     this sentence
                                                     accordingly.
(d) Finish and appearance     (d) Finish and        When U.S. grade
 ratings shall be determined   appearance ratings    standards were
 as prescribed in Sec.         shall be determined   removed from the
 58.2574.                      as prescribed in      Code of Federal
                               the section titled,   Regulations, it was
                               ``Specifications      no longer
                               for U.S. grades''.    appropriate to
                                                     reference
                                                     particular sections
                                                     of the Code. We
                                                     propose to modify
                                                     this sentence
                                                     accordingly.
(e) Eyes and texture, and     No change...........  N/A.
 color ratings shall be
 determined by drawing and
 examining at least two full
 trier plugs, withdrawn at
 the approximate center of
 one of the largest flat
 surface areas of the
 sample. For some
 institutional-size samples,
 it may not be possible to
 obtain a full trier plug.
 When this occurs, a U.S.
 grade may be determined
 from a smaller portion of a
 plug.
(f) The final U.S. grade      No change...........  N/A.
 shall be established on the
 basis of the lowest rating
 of any one quality factor.
Specifications for U.S.       No change...........  N/A.
 grades when using the
 alternate method.
(a) U.S. grade A. U.S. grade  (a) U.S. grade A.     When U.S. grade
 A Swiss cheese shall          U.S. grade A Swiss    standards were
 conform to the following      cheese shall          removed from the
 requirements (See Tables I,   conform to the        Code of Federal
 II, IV, and V of Sec.         following             Regulations, it was
 58.2574).                     requirements (See     no longer
                               Tables I, II, IV,     appropriate to
                               and V of these        reference
                               standards).           particular sections
                                                     of the Code. We
                                                     propose to modify
                                                     this sentence
                                                     accordingly.
(1) Eyes and texture. The     (1) Eyes and          We propose to reword
 cheese shall be properly      texture. The cheese   this description to
 set and shall possess well-   shall be properly     include a provision
 developed round or slightly   set and shall         for uniformity of
 oval-shaped eyes which are    possess well-         eye size.
 uniformly distributed.        developed round or
                               slightly oval-
                               shaped eyes which
                               are relatively
                               uniform in size and
                               in distribution.
A full plug drawn from the    No change...........  N/A.
 cheese shall be free from
 splits, and not appear
 gassy or large eyed; it may
 possess checks and picks
 within 1 inch from the
 surface, and may possess a
 limited number of checks
 and picks beyond 1 inch
 from the surface.

[[Page 45032]]

 
The majority of the eyes      The majority of the   We propose to
 shall be \11/16\ to \13/16\   eyes shall be \3/8\   increase the
 inch in diameter.             to \13/16\ inch in    allowable range of
                               diameter.             eye sizes for Grade
                                                     A Swiss cheese to
                                                     include eyes of a
                                                     smaller diameter.
The cheese shall have at      No change...........  N/A.
 least two but not more than
 eight eyes to a trier plug.
(2) Color. Shall be natural,  (2) Color. Shall be   We propose to
 attractive and uniform.       natural, attractive   include additional
                               and uniform. The      descriptors for
                               cheese shall be       color to provide
                               white to light        greater clarity to
                               yellow in color.      those utilizing
                                                     these grade
                                                     standards. These
                                                     descriptors are
                                                     proposed to provide
                                                     consistent
                                                     interpretation of
                                                     the terms natural
                                                     and attractive.
(b) U.S. grade B. U.S. grade  (b) U.S. grade B.     When U.S. grade
 B Swiss cheese shall          U.S. grade B Swiss    standards were
 conform to the following      cheese shall          removed from the
 requirements (See Tables I,   conform to the        Code of Federal
 II, IV, and V of Sec.         following             Regulations, it was
 58.2574).                     requirements (See     no longer
                               Tables I, II, IV,     appropriate to
                               and V of these        reference
                               standards).           particular sections
                                                     of the Code. We
                                                     propose to modify
                                                     this sentence
                                                     accordingly.
(1) Eyes and texture. The     No change...........  N/A.
 cheese shall possess well-
 developed round or slightly
 oval-shaped eyes. A full
 plug drawn from the cheese
 shall be free from splits,
 and not appear gassy or
 large eyed; and may be
 moderately overset and have
 a limited amount of checks
 and picks.
The majority of the eyes      The majority of the   We propose this
 shall be in the range of \1/  eyes shall be in      change to make the
 2\ to \13/16\ inch in         the range of \3/8\    existing
 diameter.                     to \13/16\ inch in    requirement
                               diameter.             consistent with
                                                     changes proposed
                                                     for Grade A and
                                                     Grade B under the
                                                     regular grading
                                                     procedures.
The cheese shall have at      No change...........  N/A.
 least one but not more than
 ten eyes to a trier plug.
(2) Color. The cheese may     (2) Color. The        We propose to
 possess, to a slight          cheese shall be       include additional
 degree, a bleached surface.   white to light        descriptors for
                               yellow in color.      color to provide
                               The cheese may        greater clarity to
                               possess, to a         those utilizing
                               slight degree, a      these grade
                               bleached surface.     standards. These
                                                     descriptors are
                                                     proposed to provide
                                                     consistent
                                                     interpretation of
                                                     the terms natural
                                                     and attractive.
(c) U.S. grade C. U.S. grade  (c) U.S. grade C.     When U.S. grade
 C Swiss cheese shall          U.S. grade C Swiss    standards were
 conform to the following      cheese shall          removed from the
 requirements (See Tables I,   conform to the        Code of Federal
 II, IV, and V of Sec.         following             Regulations, it was
 58.2574).                     requirements (See     no longer
                               Tables I, II, IV,     appropriate to
                               and V of these        reference
                               standards).           particular sections
                                                     of the Code. We
                                                     propose to modify
                                                     this sentence
                                                     accordingly.
(1) Eyes and texture. A full  No change...........  N/A.
 plug drawn from the cheese
 may be overset, shell or
 dead eyed; have splits,
 checks, picks, and gassy;
 and may be large eyed to a
 slight degree. The cheese
 is not totally blind or
 totally gassy.
(2) Color. The cheese may     No change...........  N/A.
 possess the following color
 characteristics to a slight
 degree: acid cut, colored
 spots, dull or faded,
 mottled and pink ring; and,
 to a definite degree, a
 bleached surface.
------------------------------------------------------------------------


    Authority: (7 U.S.C. 1621-1627).

    Dated: July 12, 2000.
Kathleen A. Merrigan,
Administrator, Agricultural Marketing Service.
[FR Doc. 00-18074 Filed 7-19-00; 8:45 am]
BILLING CODE 3410-02-P