/

/9f i'/ziX AGRICULTURE HANDBOOK NO. 265

UH;;4

SIJI8ENÎ S£ííi/-.i ,v,,:,0..œ

A SUMMARY OF

LAWS

AND REGULATIONS

AFFECTING

THE CHEESE INDUSTRY

U.S. DEPARTMENT OF AGRICULTURE • AGRICULTURAL MARKETING SERVICE
PREFACE

Cheese is a versatile food with an expanding market for both the natural

varieties and thepasteurized process cheeses and related products. There is,

therefore, a growing interest in Federal and State laws and regulations affecting the industry. Federal requirements, which apply to cheese moving in

interstate commerce, are detailed and specific. Some State requirements,

which apply only to intrastate commerce, are also specific; some are more

generalized; others follow the provisions of Federal requirements. Labeling

requirements have gained more prominence as the number of cheese varieties and cheese products available to consumers has increased.

This publication contains information as of July 1, 1963, except as noted.

Information was obtained from a questionnaire, correspondence, and copies

of laws and regulations furnished by Federal, State, and Canadian officials.

It is designed for use by firms and individuals interested in the manufacture,

processing or distribution of cheese, as well as by others who have an interest in the marketing of cheese. It may be used as a quick reference to

composition requirements, labeling requirements, and added ingredients. Information pertaining to cottage cheese has not been included.

The laws and regulations cataloged in this publication are subject to

periodic change. Further information or interpretation regarding these laws

or regulations should be obtained directly from the appropriate State or Federal authority.

The State and Canadian laws and regulations apply to cheese and cheese

products produced and marketed within their jurisdictions. The Federal regulations pronnulgated by the Food and Drug Adnninistration of the U.S. Department of Health, Education and Welfare apply to products entering into interstate comnnerce.

This publication was prepared by E. Small (now retired as Chief,

Standardization Branch) and F. E. Fenton, Standardization Branch, Dairy

Division, Agricultural Marketing Service.

Issaed January 1964
CONTENTS

Page

Pasteurization and Curing Laws and Regulations for Natural

Cheeses (Table 1) 1

Labeling Laws and Regulations for Natural Cheeses: Bulk (Table 2),. , . 3

Labeling Laws and Regulations for Natural Cheeses: Prepackaged

(Cut and Wrapped) (Table 3) 7

Federal and State Composition Standards for Various Natural Cheeses

(Table 4) 10

Moisture, Fat and Specified Requirements for Named Natural

Cheese Varieties and Classes, as Provided in Federal Definitions and Standards (Table 5) 20

Standards of Identity for Pasteurized Process Cheese and Related

Products as Provided in the Federal Definitions and Standards

(Table 6) 24

Names and Label Requirements for Pasteurized Process Cheese

and Related Products Based on Federal Standards 30

Definitions and Standards of Identity and Labeling Requirements

for Pasteurized Process Cheese and Related Products, by States... 36

Use of Antimycotics Based on Federal Standards (Table 7) . . 42

Regulations Regarding Exemption from Labeling Requirements of

the Federal Food, Drug, and Cosmetic Act 44

Cheese Import Restrictions 46

Quantities of Dairy Products Subject to Import Control Authorized

for Importation During the Period July 1, 196 2 through June 30, 1963

(Table 8) :. , ,., 47

Labeling Requirements for Imported Cheese 48

Regulations Pertaining to Cheese and Related Products Promulgated Under the Canadian Food and Drugs Act 49

11
TABLE 1. —PASTEURIZATION AND CURING LAWS AND REGULATIONS FOR NATURAL CHEESES

Jurisdiction

Minimum curing time

required for most

varieties made from

Minimum

temperature

Varieties for which

longer curing time Minimum

time

Varieties for which

pasteurization of

Requirements

based on

unpasteurized milk required is required milk is required

Federal 60 days 35°F. Asiago medium

Asiago old

Caciocavallo

Siciliano

Gorgonzola

Gruyere

Parmesan, Reggiano

Romano

Sap sago

Hard Grating

6 months

1 year

90 days

90 days

90 days

14 months

5 months

5 months

6 months

Mienster

Monterey, Monterey

jack

High-moisture jack

Neufchatel

Cream

Regulation

Alabama 60 days 35°F. (1) (1) (1) Regulation

Alaska (1) (1) (1) (1) (1) Law

Arizona 1 year -__ All except "hard"

cheese cured 1 year

or more

Law

Arkansas (2) — (2) Law

California 60 days Asiago medium 6 months Muenster, Cook or Law

Asiago old 1 year Koch; also Cacio- Regulation

Caciocavallo 90 days cavallo or MozzaGorgonzola 90 days rella when sold

Gruyere 90 days fresh or current

Parmesan, Reggiano 14 months (3)

Romano 5 months

Sap sago 5 months

Hard Grating 6 months

Colorado 60 days — — Regulation

Connecticut (1) (1) (1) (1) — Law

Delaware — -_- __- _-_ -__

District of

Columbia M M (4) (4) (4) —

Florida (1) (1) (1) (1) (1) Regulation

Georgia — ... ___ — —

Hawaii (1) (1) (1) (1) (1) —

Idaho (1) (1) (1) (1) (1) Law

Illinois 60 days 35°F. _„ — — Law

Indiana 60 days 35°F. (1) (1) (1)

fLaw

\Regulation

Iowa (1) (1) (1) -__ (1) Law

Kansas — — —

Kentucky 50 days 35°F. Swiss 69 days — Regulation

Louisiana ___ _-_ __-

mine (1) (1) (1) (1) (1) Law

Maryland (1) (1) (1) (1) CD Law

Massachusetts (1) (1) (1) (1) (1) Law

Michigan 60 days 35°F. — -_- Law

See footnotes at end of table.
TABLE 1.--Continued

Jurisdiction

Minimum curing time

required for most

varieties made from

unpasteurized milk

Minimum

temperature

required

Varieties for which

longer curing time

is required

Minimum

time

Varieties for which

pasteurization of

milk is required

Requirements

based on

Minnesota 60 days 35°F. Asiago medium

Asiago old

Caciocavallo

Siciliano

Gorgonzola

Gruyere

Parmesan, Reggiano

Romano

Sap sago

Hard Grating'

6 months

1 year

90 days

90 days

90 days

14- months

5 months

5 months

6 months

Muenster

Monterey

High-moisture jack

Neufchatel

Cream (3)

Law

Mississippi

Missouri 60 days 35°F. — — Law

Montana

Nebraska

Nevada

New Hampshire (1) (1) (1) (1) (1) Regulation

New Jersey 60 days 35%. (3) Regulation

New Ifexico (1) (1) (1) (1) (1) Regulation

New York 60 days 35°F. — Mozzarella (3)

Utegulation

North Carolina — — — — —

North Dakota (2) (2) Law

Ohio (1) (1) — Regulation

Oklahoma —

Oregon 60 days — Regulation

Pennsylvania — —

Puerto Rico —

Rhode Island (1) (1) (1) (1) (1) Regulation

South Carolina (1) (1) (1) (1) (1) Regulation

South Dakota 60 days 35°F. Gruyere

Brick

Gorgonzola

Romano

90 days

90 days

90 days

150 days

Regulation

Tennessee —_ — —

Texas (1) (1) (1) (1) (1)

rLaw

^Regulation

Utah , — — — —

Vermont (1) (1) (1) (1) (1) —

Virginia — —

Washington

West Virginia 60 days 35"F. Swiss 30 days(5) (1) Regulation

Wisconsin —

Wyoming 60 days (1) (1) Muenster, Monterey,

High-moisture jack

riaw

Ijlegulation

' Follow regulations of Food and Drug Administration, U.S. Department of Health, Education and Welfare. ^ All cheese

must be made from pasteurized milk. -* Laws or regulations provide for heat treatment of cheese during the manufacturing

process, equivalent to pasteurization of milk. ^ Under jurisdiction of Food and Drug Administration, U.S. Department of

Health, Education and Welfare. ^ Temperature requirement 75° F.

2
TABLE 2. —LABELING LAWS AND REGULATIONS FOR NATURAL CHEESES: BULK

Jurisdiction

General requirements

applicable to all cheese

Additional labeling

applicable only to cheese

made from unpasteurized milk

Additional labeling

applicable only to cheese

made from pasteurized milk

Requirements

based on

Federal (1) (2) — Labeling as to pasteurization

optional, but statement must be

factual

Regulation

Alabama (1) (3) /Law

\Regulation

Alaska (3) — (3) Law

Arizona Variety

Grade

If made within the

State, manufacturer's

plant number assigned

annually by dairy commissioner, if made outside the State, name and

address of manufacturer

or distributor

(10)

Date of maniifacture (4) Law

Arkansas (1) (10) — M Law

California Var^iety

Plant number (out-ofState cheese may use

name and address of

plant in lieu of plant

number)

State of origin

(10)

Date of manufacture "Pasteurized" Regulation

Colorado Name and address of

manufacturer or distributor. Grade, i.e. "full

cream", "whole" "partskim" or "skim"

Plant number assigned by

State Dept. of Agriculture

Date of manufacture

All cheese "Made from pasteurized milk" so labeled by recommendation of the State Department of Agriculture

Regulation

Connecticut (3) — (3) Law

Delaware — — _-_ ___

District of (11) (11)

Columbia

Florida (3) — (3) Regulation

Georgia (1) - — "Made from pasteurized milk" or

"pasteurized"

Law

Regulation

Hawaii (3) — (3) —

Idaho (3) — (3) Law

Illinois Name of product Date of manufacture or state- "Pasteurized or "Made from pas- Law

(5) Variety ment, cured for 60 days or teurized milk" Regulation

(5) Official factory more

number if any, of state

where manufactured, or

name and address of

manufacturer

(5) Month and day of

manufacture

(5) Vat ninnber if more

than one vat made on

same day

Indiana (1) (3) /Law

.Regulation

See footnotes at end of table.
TABLE 2. --Continued

Jurisdiction General requirements

applicable to all cheese

Additional labeling

applicable only to cheese

made from unpasteurized milk

Additional labeling

applicable only to cheese

made from pasteurized milk

Requirements

based on

Iowa (1) (10) — (3) /Law

\Regulation

Kansas (1) (10) — — Law

Kentucky- (1)

If no standard of identity, statement of ingredients and, if used,

statement of artificial

coloring or chemical

preservative

May be labeled "Pasteurized" if

made from pasteurized milk

(6)

Law

Louisiana (1) (10) — (4) /Law

\Regulation

Maine (3) — (3) Law

Maryland (3) — (3) Law

Massachusetts (3) — (3) Law

Michigan Name of manufacturer or

niMber issued by State

Dept. of Agriculture

Date of manufacture

(10)

"Raw milk cheese" "Pasteurized milk cheese" Law

Minnesota Name of variety or name

of product

Factory number where

manufactured

In States where official

number not assigned,

name and address of

plant where manufactured

Date of manufacture or statement, "cured for 60 days or

more"

"Pasteurized" Law

Mississippi (1) — "Made from pasteurized milk" or

"Pasteurized"

Law

Missouri Name of product

Name and address of

manufacturer/ packer or

distributor or official

symbol or identifying

number

Net weight

"Aged over 60 days" and Code

indicating date of manufacture

"Pasteurized" Law

Montana (1) — w Regulation

Nebraska (1) —

i^) Law

Nevada (1) — — Law

New Hanrpshire (3) — (3) Regulation

New Jersey Common name of cheese

Name of manufacturer,

packer, or distributor

Place of manufacture,

packer, or distributor

Date of manufacture "Pasteurized" Regulation

New Mexico (3) (10) — (3) Regulation

New York (1)

(7) State brand cheese

to be marked with stamp

obtained from commissioner

(7) Factory number

Date of manufacture or in

lieu thereof be marked or labeled: "Aged 60 days or more".

Cheese held longer may show

longer period

"Pasteurized" Law

Regulation

North Carolina (1) — "Pasteurized" /Law

^Regulation

See footnotes at end of table.
TABLE 2. —Continued

Jurisdiction General requirements

applicable to all cheese

Additional labeling

applicable only to cheese

made from unpasteurized milk

Additional labeling

applicable only to cheese

made from pasteurized milk

Requirements

based on

North Dakota Brand, code, or mark to

he registered if name

of manufacturer not

given

(1)

(6) "Pasteurized" Law

Ohio Place where made

Date of manufacture

Name of manufacturer or

distributor

(10)

___ U) Law

Oklahoma (1) (1) (1) Law

Oregon (1) Date of manufacture "Pasteurized" Regulation

Pennsylvania Name and address of

manufacturer, packer or

distributor or code in

lieu of manufacturer or

distributor

Net weight

Law

Puerto Rico (1) — (4) Regulation

Rhode Island (3) — (3) Regulation

South

Carolina (3) — (3) Regulation

South Dakota (1) (Ö) (4) /Law

^Regulation

Tennessee (1) (10)

Also variety

— "Pasteurized" Law

Regulation

Texas (3) — (3) Law

Regulation

Utah "Utah Factory No. " May be labeled: "Made from pasteurized milk" if made from pasteurized milk

Law

If from outside state,

name and address of

manufacturer or other

marking to identify.

Name and address of

manufacturer or distributor

(10)

Vermont (3) — (3) '^ Regulation

Virginia (1) (Ö) (4) Law

Washington (1) (10) May be labeled "Made from pasteurized milk" if made from pasteurized milk

Law

West Virginia (3) """ "Made from pasteurized milk" or

"Pasteurized"

Law

Regulation

Wisconsin Factory number

Month and day of manufacture

Vat number if more than

one vat made on same day

Grade stamp, if graded

"Ungraded" if not graded

(9)

Any labeling as' to pasteurization acceptable, if correct

Law

Regulation

- ^

See footnotes at end of table.
TABLE 2. —Continued

'jurisdiction General requirements

applicable to all cheese

Additional labeling

applicable only to cheese

made from unpasteurized milk

Additional labeling

applicable only to cheese

made from pasteurized milk

Requirements

based on

Wyoming Name of product

Name and address of

manufacturer or distributor

If distributor is used,

a code or registered

plant number also necessary

Net weight

Labeled as made from raw milk

Date of manufacture

"Pasteurized" Regulation

^ Name of product, name and address of manufacturer or distributor, net weight of contents.

^ Applicable only to cheese moving into interstate commerce.

^ Follow regulations of Food and Drug Administration, U.S. Department of Health, Education and Welfare.

^ Optional as to whether labeled as made from pasteurized milk.

^ Applicable only to Cheddar, Washed curd. Soaked curd, Colby, Goat's milk cheese. Brick, Swiss cheese. Cream and

NeuTchatel cheese.

^ Cheese made from heated milk (not pasteurized) is labeled "For manufacturing" and used only in processing.

"^ Applicable only to "Cheddar" and "Washed curd."

^ Optional as to labeling regarding curing.

^ Labeling requirements not applicable to Italian type cheese, but labeling must be factual.

"' '' "Part-skim" or "Skim" cheese shall be so labeled, as the case may be.

"^ '" Under jurisdiction of Food and Drug Administration, U.S. Department of Health, Education and Welfare.
TABLE 3. --LABELING LAWS AND REGULATIONS FOR NATURAL CHEESES: PREPACKAGED (CUT AND WRAPPED)

Jurisdiction

At plant, warehouse or distributoras

establishment for sale at: On premises where

sold at retail

Requirements

based on

Wholesale Retail

Federal (1) (2) (7) (1) (2) (7) __- Regulation

Alabama (1) (1) (1)

/Law

\Regulation

Alaska (3) (3) — Law

Arizona (1) (5) (1) (5) (1) (5) Law

Arkansas (1) (5) (1) (5) U) (5) Law

California Same as bulk, except

statement "cured for

at least 60 days", if

made from unpasteurized

milk

(5) (8)

Place of business of

manufacturer, packer or

distributor

Packages must show name

of variety, except when

cut at request of or in

presence of consumer

(5) (8)

Place of business of manufacturer, packer or distributor

Packages must show name or

variety except when cut at

request of or in presence of

consumer

(3)

Regulation

Colorado (1) (5) (1) (5) (1) (5) Regulation

Connecticut (3) (3) — Law

Delaware — — —

District of

Columbia (6) (6) ___ —

Florida (3) (3) — Regulation

Georgia (1) (1) Packages must show weight,

price per pound and total

price

Law

Regulation

Hawaii (3) (3) — —

Idaho (3) (3) — Law

Illinois Same as bulk Same as bulk, except name and address of distributor

shall be substituted for manufacturer.

Law

Regulation

Indiana (1) (1) (1) /Law

\Regulation

/Law

\Regulation Iowa (1) (5) (1) (5) (1) (5)

Kansas (1) (5) (1) (5) (1) (5) Law

Kentucky- (9)

Same as bulk, incli

(9)

iding pasteurization

Same as bulk, if sold in

prepackaged form (9)

Law

Louisiana (1) (5) (4) (1) (5) (4) (1) (5) (4) /Law

\_Regulation

Maine (3) (3) — Law

Maryland (3) (3) — Law

Massachusetts (3) (3) — Law

Michigan (1) (5)

also same as 1

(1) (5)

3ulk as to pasteurization E

(1) (5)

md raw milk cheese

Law

Minnesota Same as bulk, except name and address of distributor may be used in

place of name of manufacturer, also net weight declarations required.

Also same as bulk as to pasteurization and aging.

Law

Mississippi (1) 1 (1) 1 (1)

also same as bulk as to pasteurization.

Law

Missouri (1) 1 (1) 1 (1)

also same as to pasteurization and aging.

Law

Montana (1) (1) (1) Regulation

See footnotes at end of table.
TABLE 3.--Continued

Jurisdiction

At plant, warehouse or distributor's

establishment for sale at: On premises where

sold at retail

Requirements

based on

Wholesale Retail

KJ^MU\^\X \^Xi

Nebraska (1) (1) (1) Law

Nevada (1) (1) Full marking required if

placed in self-service

counter. Marking not required if cut and handed to

customer.

Law

New Hampshire (3) (3) — Regulation

New Jersey- Same as bulk, except name and address of packer or distributor

may appear in place of name and address of manufacturer

Regulation

New Mexico (3) (5) (3) (5) — Regulation

New York (1) 1 (1) 1 (1)

also same as bulk as to pasteurization and aging.

Law

Regulation

North Carol I'ria (1) 1 (1) 1 (1)

also same as bulk as to pasteurization.

Law

Regulation

North Dakota (1) (1) (1) Law

Ohio (1) W (5) (1) (A) (5) (1) W (5) Law

Oklahoma (1) (1) (1) Law

Oregon Same as bulk except date of manufacture is not required. Regulation

Pennsylvania (1) (1) (1) Law

Puerto Rico (1) M (1) (4) (1) (4) Regulation

ïîhode Island (3) (3) — Regulation

South Carolina (3) (3) — Regulation

South Dakota (1) M (1) (4) (1) (4)

rLaw

\Regulation

Tennessee (1)

also vari

(5) '

ety

(1) (5)

also variety

CD (5)

also variety

Law

Regulation

Texas (3) (3) —

/Law

\Regulation

Utah

(5)

Same as bulk, except factory numbei• not required,

(5)

Law

Vermont (3) (3) Regulation

Virginia (1) (4) (1) (4) (1) (4) Law

Washington (1) (5).

alsc

(1) (5)

) same as bulk as to pastei,

(1) (5)

irization.

Law

West Virginia (3) 1 (3) 1

also same as bulk as to pasteurization.

Law

Regulation

Wisconsin Same as bulk, except factory number and date of manufacture not

required on retail packages. If out and wrapped by someone other

than manufacturer, packager or distributor shall be shown.

Law

Regulation

Wyoming Same as bulk

also same as bulk as to pasteurization and aging

Regulation

See footnotes at end of table.
(Footnotes for Table 3)

" Name of product, name and address of manufacturer or distrilDutor, net weight of contents.

^ aplicable only to cheese moving into interstate commerce.

^ Follow regulations of Food and Drug Administration, U. S. Department of Health, Education and Welfare.

^ Optional as to whether labeled as made from pasteurized milk.

^ "Part-skim" or "Skim" cheese shall be so labeled, as the case may be.

^ Under jurisdiction of Food and Drug Administration, U. S. Department of Health, Education and Welfare.

"^ The following cheeses in the form of slices or cuts in consumer-si zed packages may contain not more than 0.2

percent by weight of sorbic acid, and if the cheese contains sorbic acid it shall be labeled "Sorbic acid added to

retard mold growth" or "Sorbic acid added as preservative": (effective July 31, 1963, use of sorbates included—see

Table 7 )

Cheddar, Washed curd, Colby, Granular, Swiss, Emmentaler, Gruyere, Brick, Muenster, Edam, Gouda, Monterey, High

moisture jack, Provolone, Caciocavallo, Asiago fresh, Semisoft, Semisoft part-skim. Spiced and Part-skim spiced.

The following cheeses in the form of slices or cuts in consumer-sized packages may contain not more than 0.2

percent by weight of sorbic acid, and if the cheese contains sorbic acid it shall be labeled "Sorbic acid added to

retard mold growth" or "Sorbic acid added as preservative":

Cheddar, Washed curd. Soaked curd, Colby, Granular, Swiss, Emmentaler, Gruyere, Brick, Muenster, Monterey,

Monterey jack, Provolone, Caciocavallo, Asiago fresh, Asiago medium, Asiago old, Mozzarella, Semisoft and

Semisoft part-skim.

Cheddar cheese in the form of slices or cuts in consumer-size packages may contain not more than 0.2 percent by

weight of sorbic acid, and if the cheese contains sorbic acid it shall be labeled "Sorbic acid added to retard mold

growth" or "Sorbic acid added as a preservative."
TABLE 4. —COMPOSITION STANDARDS FOR VARIOUS NATURAL CHEESES

Asiago cheese

Blue cheese

Fresh Médium Old

Jurisdiction

Milkfat Moisture Milkfat Moisture Milkfat Moisture Milkfat Moisture

in solids in solids in solids in solids

Min. $ Max. 1o Min. i Max. i Min. i Max. i Min. i Max. i

Federal 50.0 45.0 45.0 35.0 42.0 32.0 50.0 46.0

Alabama (1) (1) (1) (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1) (1) (1) (1)

Arizona

ArkaTiFias (1) (1) (1) (1) (1) (1) (1) (1)

California 50.0 45.0 45.0 35.0 42.0 32.0 50.0 46.0

Colorado

Connecticut (1) (1) (1) (1) (1) (1) (1) (1)

Delaware

District of Columbia (1) (1) (1) (1) (1) (1) (1) (1)

Florida -__ __- ___

Georgia (1) (1) (1) (1) (1) (1) (1) (1)

Hawaii (1) (1) (1) (1) (1) (1) (1) (1)

Idaho (1) (1) (1) (1) (1) - (1) (1) (1)

Illinois 50.0 46.0

Indiana (1) (1) (1) (1) (1) (1) (1) (1)

Iowa (1) (1) (1) (1) (1) (1) (1) (1)

Kansas

Kentucky (1) (1) (1) (1) (1) (1) 50.0 46.0

Louisiana _ _—— ___

Maine (1) (1) (1) (1) (1) (1) (1) (1)

Maryland (1) (1) (1) (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1) (1)

Michigan —

Minnesota 50.0 45.0 45.0 35.0 42.0 32.0 50.0 46.0

Mississippi (1). (1) (1) (1) (1) (1) (1) (1)

Missouri _

Montana

Nebraska (1) (1) (1) (1) (1) (1) (1) (1)

Nevada — —- ~~~

New Hampshire (1) (1) (1) (1) (1) (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1) (1)

New Mexico 50.0 45.0 45,0 35.0 42.0 32.0 50;0 46.0

New York (1) (1) (1) (1) (1) (1) (1) (1)

North Carolina (1) (1) (1) (1) (1) (1) (1) (1)

North Dakota (1) (1) (1) (1) (1) (1) (1) (1)

Ohio

Oklahoma (1) (1) (1) (1) -(1) (1) (1) (1)

Oregon - — —

___ 50.0 46.0

Pennsylvania ~"~ _—— ___

Puerto Rico ___ _— __- .-_

Rhode Island (1) (1) (1) ^^\

South Carolina

(1) (1) (1) H

(1) (1) (1) (1) (1) (1) (1) (1)

South Dakota (1) (1) (1) (1) (1) (1) (1) (1)

Tennessee -"- ~~~ ■■' """ """

Texas ___ _—

Utah (1) (1) (1) (1) (1) (1) (1) (1)

Vermont

Virginia (1) (1) (1) (1) (1) (1) (1) (1)

Washington —_ -_. __-

West Virginia (1) (1) (1) (1) (1) (1) (1) (1)

Wisconsin —. -__

Wyoming (1) (1) (1) (1) (1) (1) (1) (1)

See footnotes at end of table.

10
TABLE 4. --Continued

Caciocavallo siciliano Camembert 1 _. Brick cheese

cheese cheese Cheddar cheese Colby cheese

Jurisdiction ^J VAX .LkJVA.LN^ \J^\JXL

Milkfat

in solids Moisture Milkfat

in solids Moisture Milkfat

in solids

Milkfat

in solids Moisture Milkfat

in solids Moisture

Min. i Max. % Min. i Max. i Min. i Min. i Max. i Min. i Max. i

Federal 50.0 44.0 42.0 40.0 50.0 39.0 50.0 40.0

Alabama (1) (1) (1) (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1) (1) (1) (1) Arizona ___ 50.0

Arkansas (1) (1) (1) (1) — 50.0 39.0 (î) (ï)

California 50.0 44.0 2 42.0 2 40.0 50.0 50.0 39.0 50.0 42.0

Colorado — 50.0

Connecticut (1) (1) (1) (1) (1) (1) (1) (1) Delaware

District of Columbia (1) (1) (î^ (1) — 11) Ü) (1) 11)

Florida ___ _„ 50.0

Georgia (1) (1) (1) (1) 50.0 11) (î) Hawaii (1) (1) w (1) (1)

(1)

(1) (1)

Idaho (1) (1) (1) (1) (1) (1) (1) Illinois 50.0 44.0 ___ - — 50.0 39.0 50.0 40.0

Indiana (1) (1) (1) (1) _, (1) (1) (1) (1)

Iowa (1) (1) (1) (1) (1) (1) (1) (1)

Kansas — 50.0

Kentucky 50.0 — (1) (1) 45.0 50.0 39.0 (1) Louisiana — 45.0 50.0 39.0 —

Maine (1) (1) (1) (1) (1) (1) (1) (1)

Maryland (1) (1) (1) (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1) (1) Michigan 42.0 43.0 50.0 40.0 50.0 40.0

Minnesota 50.0 44.0 42.0 40.0 — 50.0 39.0 50.0 40.0

Mississippi (1) (1) (1) (1) -_- 50.0 39.0 (1) (1) Missouri — 45.0 50.0 39.0

Montana — 50.0 39.0

Nebraska (1) 42.0 (1) (1) 50.0 38.0 (1) (1) Nevada — — 50.0 50,0

New Hampshire (1) (1) (1) (1) __- (1) (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1) (1)

New Mexico 50.0 44.0 42.0 40.0 50.0 50.0 39.0 50.0 40.0

New York (1) (1) (1) (1) 50.0 39.0 (1) (1) North Carolina 50.0 — (1) (1) 45.0 50.0 39.0 (1) (1)

North Dakota 50.0 (1) (1) (1) 45.0 50.0 39.0 50.0 40.0

Ohio — 50.0 39.0 50.0 40.0

Oklahoma (1) (1) (1) (1) 50.0 39.0 50.0 40.0

Oregon 50.0 44.0 50.0 39.0 50.0 40.0

Pennsylvania — — — — —

Puerto Rico ___

Rhode Island (1) (1) (1) (1) 50.0 39.0 (1) (1) South Carolina (1) (1) (1) (1) (1) (1) (1) (1) South Dakota (1) (1) (1) (1) (1) (1) (1) (1)

Tennessee 50.0 — — — 50.0 39.0

Texas 50.0 44.0 45.0 50.0 39.0 —

Utah 50.0 — (1) (1) 45.0 50.0 39.0 50,0 40.0

Vermont — (1) (1) Virginia (1) (1) (1) ä) 50.0 (1) (ï) (1) Washington 50.0 —- — 45.0 50.0 39.0

West Virginia (1) (1) (1) (1) -_. 50.0 (1) (1) Wisconsin 50.0 3 43.0 50.0 ^ 39.0 50.0 3 39.0

Wyoming (1) (1) (1) (1) 50.0 39.0 (1) (1)

See footnotes at end of table.

11
TABLE 4.--Continued

Jurisdiction

Cook

cheese

Cream cheese Edam 3heese Gammelost

cheese

Gorgonzola

cheese

V VAJ. ^kJV«.^.\^ \jju\y±x

Moisture Milkfat

in solids MLlkfat Moisture

Milkfat

in solids Moisture Ätoisture Milkfat

in solids Moisture

Max. i Min. i MLn. i Max. i Min. i Max. i Max. i Min. i Max. i

Federal 80.0 33.0 55.0 ^0.0 45.0 52.0 50.0 42.0

Alabama (1) (1) (1) (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1) (1) (1) (1) Arizona 55.0 56.0

Arkansas (1) — (1) (1) ä) (1) (1) Vl] (ï]

California âo.o 33.0 55.0 ^0.0 45.0 52.0 50.0 42.0

Colorado —

Connecticut

Delaware

(1) — (1) Tl] (1) Vi] (ï) (ï) (1)

District of Columbia (ï) — (Î) (1) (1) Vi] Vi] (1) Vl]

Florida _„ _-_

Georgia (1) (1) (1) (1) Vi] (1) (1) il) Hawaii (1) (1) (1) (1) (1) (1) (1) (1) Idaho (1) (1) (1) (1) (1) (1) (1) (1) Illinois — 33.0 55.0 40.0 45.0

Indiana (1) (1) (1) (1) (1) (1) (1) (1) Iowa

Kansas

(1) (1) (1) (1) (1) (1) (1) (1)

Kentucky Ti) 65.0 (D Vi) V] (1) (1) Vl] Louisiana (1) — —

Maine (1) (1) (1) (1) il) (1) (1) il) I\/Iaryland (1) (1) (1) (1) il) (1) (1) il)

il) Massachusetts (1) (1) (1) (1) il) (1) (1) Michigan — 43.0

Minnesota 80.0 — 33.0 55.0 40.0 45.0 52.0 50.0 42.0

Mississippi

Missouri

(1) 65.0

65.0

— (1) (1) (1) (1) (1) (1)

Montana

Nebraska

Nevada

(1)

-__

(1)

33.0

(1)

55.0

(ï) Vi] Vi] (ï) Vl]

New Hampshire CD (1) (1) (1) (1) (1) (1) il) New Jersey- (1) 65.0 (1) (1) (1) (1) il) New ]\fexico 80.0 33.0 55.0 40.0 45.0 52.0 50.0 42.0

New York (1) (1) (1) (1) (1) (1) (1) (1) North Carolina (1) 65.0 — (1) (1) (1) (1) (1)

North Dakota

Ohio

(1) — (1) (1) (1) (1) (1) (1) (1)

Oklahoma Ti) ___ 33.0 55.0 (1) (ï) (ï) (1) V] Oregon -__

Pennsylvania — — — — -__ — ___

Puerto Rico ___ _._

Rhode Island (1) (ï") (D (ï) (1) (1) (1) (ï)

(1)

(1)

South Carolina (1) (1) (1) (1) (1) (1) (1) South Dakota (1) (1) (1) (1) (1) (1) (1)

Tennessee — 65.0 —

Texas 33.0 55.0

Utah (1) 65.0 (1) Vi] (î) (1) (1) Vermont — (1) (1)

Virginia (1)^ (1) (1) Vi) il) (1) (1) (1)

Washington — 65.0 —

West Virginia

Wisconsin

(1) (1) (1) il) (1) (1) (1) (1)

Coming

C„„ J? I- J. _J. J

(1) (1) (1) (1) (1) (1) (1) (1)

12
TABLE 4. --Continued

Gouda cheese Granular cheese Gruyere cheese Hard cheese

Jurisdicbion Milkfat

in solids Moisture MiUcfat

in solids Ifolsture Milkfat

in solids Molsture Milkfat

in solids Moisture

Min. io Max. io Min. i Max. i Min. i Max. i Min. 1o Max. i

Federal 46.0 45.0 50.0 39.0 45.0 39.0 50.0 39.0

Alabama (1) (1) (1) (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1) (1) (1) (1)

Arizona

Arkansas (1) (1) (1) (î) (î) (î) (ï) (î)

California 4-6.0 45.0 50.0 42 ."0 45.0 39.0 50.0 39.0

Colorado ___

Connecticut (1) (1) (1) (1) (1) (1) (ï) (1)

Delaware

District of Columbia (1) (1) (i) (i) (i) (î) (ï) (î)

Florida --_ —

Georgia (1) (1) (1) (1) (î) (ï) (ï) (1) Hawaii (1) (1) (1) (1) (1) (1) (1) (1)

Idaho (1) (1) (1) (1) (1) (1) (1) (1) Illinois 46.0 45.0

Indiana (1) (1) (1) (1) (1) (1) (1) (1)

Iowa (1) (1) (1) (1) (1) (1) (1) (1)

Kansas .

Kentucky 45.0 (1) (1) (1) (i) (1) (1) (1)

Louisiana —

Maine (1) (1) (1) (1) (1) (1) (1) (1)

Maryland (1) (1) (1) (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1) (1)

Michigan

Minnesota 46.0 45.0 50.0 39.0 45.0 39.0 50.0 39.0

Mississippi (1) (1) (1) (1) (1) (1) (1) (1)

Missouri 45.0

Montana ___

Nebraska (1) (1) (1) (1) (1) (1) (1) (1)

Nevada — —

New Hampshire (1) (1) (1) (1) CD (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1) (1)

New JVfexico 46.0 45.0 50.0 39.0 45.0 39.0 50.0 39.0

New York (1) (1) (1) (1) (1) (1) (1) (1)

North Carolina 4-5.0 (1) (1) (1) (1) (1) (1)

North Dakota (1) ,(1) (1) (1) (1) (1) (1) (1) Ohio

Oklahoma (1) (1) (i) Ü) (î) (ï) (1) (ï) Oregon 50.0 39.0 45.0 39.0

Pennsylvania - — — — — — —

Puerto Rico __ —

Rhode Island (1) (1) (1) (1) (1) (ï) (1) (1)

South Carolina (1) (1) (1) (1) (1)- (1) (1)

(1) South Dakota (1) (1) (1) (1) (1) (1) (1)

Tennessee —

Texas 45.0 ...

Utah 45.0 (1) (1) (î) (î) (ï) (1)

Vermont

Virginia (1) (1) (î) (1) (1) (1) (1) (1) Washington 45.0

West Virginia (1) (1) (1) (1) (1) (1) (1) (1)

Wisconsin 50.0 3 39.0

Wyoming (1) (1) (1) (1) (1) \") (î) (î)

See footnotes at end of table.

13
TABLE 4. —Continued

Hard grating cheese High Moisture Jack cheese Limburger cheese Monterey' cheese

Jurisdiction MLlkfat

in solids Moisture Milkfat

in solids Moisture Milkfat

in solids Moisture Milkfat

in solids Moisture

Min. i

32.0

Max. i

34.0

Min. i Min. i

>44.0

Max. i

50.0

Min. i

50.0

Max. i

50.0

Min. i

50.0

Max. i

Federal 50.0 44.0

Alabama (1) (1) (1) (1) (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1) (1) (1) (1) (1)

Arizona — — —

Arkansas (1) (1) (1) (1) (1) (1) (1) (1) (1)

California 32.0 34.0 50.0 50.0 50.0 50.0 50.0 44.0

Colorado —

Connecticut (1) (1) (1) (1) (1) (1) (1) (1) (1)

Delaware — —

District of Columbia (1) (1) (1) (1) (1) (1) (1) (1) (1)

Florida

Georgia (1) (1) (1) (1) (1) (1) (1) (1) (1)

Hawaii (1) (1) (1) (1) (1) (1) (1) (1) (1)

Idaho (1) (1) (1) (1) (1) (1) (1) (1) (1)

Illinois — — — — 50.0 50.0 — —-

Indiana (1) (1) (1) (1) (1) (1) (1) (1) (1)

Iowa

Kansas

Kentucky

(1) (1) (1) (1) (1) (1) (1) (1) (1)

(ï) (i) II] (1) (i) 50.0 ¡1) (î) (1)

Louisiana — — — — — 50.0 — — —-

Maine (1) (1) (1) (1) (1) (1) (1) (1) (1)

Maryland ,(1) (1) (1) (1) (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1) (1) (1)

Michigan — — —

Minnesota 32.0 34.0 50.0 44.0 <50.0 50.0 50.0 50.0 44.0

Mississippi (1) (1) (1) (1) (1) (1) (1) (1) (1)

Missouri — 50.0

Montana — —

Nebraska

Nevada

(1) (1) (1) (1) (1) (1) (1) (1) (1)

(1) (1) (1) (1) (1) (1) (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1) (1) (1)

New Mexico 32.0 34.0 50.0 44.0 50.0 50.0 50.0 50.0 44.0

New York (1) (1) (1) CD (1) (1) (1) (1) (1)

North Carolina, (1) (1) (1) (1) (1) 50.0 (1) (1)

North Dakota

Ohio

Oklahoma

(1) (1) (1) (1) (1) 50.0 (1) (1) (1)

(1) "l) 'd) ü) (1) ä) (i) (1) (1)

Oregon (4) (4) (4) 50.0 44.0

Pennsylvania —

Puerto Rico ___

Rhode Island (1) (1) (1) (1) (1) (1) (1) (1) (1)

South Carolina (1) (1) (1) (1) (1) (1) (1) (1) (1)

South Dakota (1) (1) (1) (1) (1) (1) (1) (1) (1)

Tennessee — —. — —- — — — — —-

Texas 50.0

Utah (1) (1) (1) (1) (1) 50.0 50.0 44.0

Vermont —

Virginia Ti) (i^ (1) (1) (1) (1) (1) (1) (1)

Washington — — — 50.0 — —

West Virginia (1) (1) (1) (1) (1) (1) (1) (1) (1)

Wisconsin — 50.0 -,— —

Wyoming (1) (1) (1) (1) (1) (1) (1) (1) (1)

See footnotes at end of table.

14
TABLE 4.--Continued

Jurisdiction

Minster 3heese Pineapple

cheese Neufchatel cheese Parmesan cheese

Milkfat Milkfat Milkfat Milkfat

in solids Moisture in solids in solids Milkfat Moisture in solids Moisture

Mn. i> Ma^. f. Mn. Í Min. Í Min. i Max. i Max. i Min. i mx. i

Federal 50.0 4-6.0 20.0 <33.0 65.0 32.0 32.0

Alabama (1) (1) (1) (1) (1) (1) (1)

Alaska

Arizona

Arkansas

(1) U) — — (1) (1) (1) (1) (1)

(Ï] (1^ -„ _-_ \") (1) \") \") V)

California 50.0 46.0 ___ (5) (5) (5) (5) 32.0 32.0

Colorado

Connecticut (1) (1) (1) (1) (1) (1) (1)

Delaware

District of Columbia (1) (1) — — (1) (1) (1) (1) (1)

Florida __- ___ ___

Georgia (1) (1) (1) (1) (1) CD (1)

Hawaii (1) (1) (1) (1) (1) (1) (1)

Idaho (1) (1) : (1) (1) (1) (1) (1)

Illinois 50.0 46.0 — — — — — 32.0 32.0

Indiana (1) (1) ___ ___ (1) (1) (1) (1) (1)

Iowa

Kansas

Kentucky

(1) (1) — — CD (1) (1) (1) (1)

'(") (1) 50.0 50.0 (1) (Î) (1)

Louisiana — — — 50.0 — — — — —

Maine (1) (1) ___ (1) (1) (1) (1) (1)

Maryland (1) (1) _^_ (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1)

Michigan —

Minnesota 50.0 46.0 20.0 <33.0 65.0 32.0 32.0

Mississippi (1) (1) - — 50.0 (1) (1)

Missouri 50.0 50.0

MDntana

Nebraska

Nevada

(1) (1) (1) (1) (1) ^}l (1)

New Hampshire (1) (1) (1) (1) (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1)

New l\fexico 50.0 A6.Q 20.0 33.0 65.0 32.0 32.0

New York (1) (1) (1) (1) (1) (1) (1)

North Carolina (1) (1) 50.0 50.0 (1) (1)

North Dakota

Ohio

Oklahoma

Oregon

Pennsylvania

(1) (1) 50.0 50.0 (1) (1) (1) (1) (1)

(1) I") __- -_- 20.0 <33.0 65.0 (D (1)

— — — — — — — — —

Puerto Rico ___ -_- ___ ___

Rhode Island (1) (1) (1) (1) (1) (1) (1)

South Carolina (1) (1) (1) (X) (1) (1) (1)

South Dakota (1) (1) (1) (1) (1) (1) (1)

Tennessee — -— — — —- — — — —

Texas 50.0 50.0 — _-_

Utah (1) (1) 50.0 50.0 (1) (1) (1) (1) (1)

Vermont

Virginia (1) (1) (1) (1) (1) (1) (1)

Washington — 50.0 50.0 - — — —- — —

West Virginia (1) . ^^^ (1) (1) (1) (1) (1)

Wisconsin 50.0 3 43.0

Wyoming (1) (1) — — (1) (1) (1) (1) (1)

See footnotes at end of table.

15
TABLE 4. --Continued

Provolone cheese Romano cheese Roquefort cheese Sap sago

cheese Swiss cheese

Jurisdiction

Milkfat

in solids Moisture Milkfat

in solids Moisture Milkfat

in solids Moisture Moisture MLlkfat

in solids Moisture

Min. i Max. io Min. i Max. i Min. i Max. i Max. io Min. i Max. %

Federal 45.0 45.0 38.0 34.0 50.0 45.0 38.0 43.0 41.0

Alatama (1) (1) (1) (1) (1) (1) (1) (1) (1) Alaska

Arizona

(1) (1) (1) (1) (1) (1) (1) (1) (1)

Arkansas (ï) (ï) (î) (î) (î) (1) (1) (1) I")

California -45.0 45.0 38.0 34.0 50.0 45.0 38.0 43.0 41.0 Colorado ___

Connecticut (1) (1) (1) (1) (1) (1) (1) (1) (1) Delaware

District of Columbia (1) (1) (1) Ü) (î) (ï) (1) (1) (1)

Florida -__ _-

Georgia (1) (1) (1) (1) (1) (î) (1) (1) (1) Hawaii (1) (1) (1) (1) (1) (1) (1) (1) (1) Idaho (1) (1) (1) (1) (1) (1) (1) (1) (1) Illinois 45.0 45.0 38.0 34.0 50.0 45.0 43.0 41.0

Indiana (1) (1) (1) (1) (1) (1) (1) (1) (1) Iowa

Kansas

(1) (1) (1) (1) (1) (1) (1) (1) (1)

Kentucky (î) '(~) (1) (i) (1) (1) (1) ^ 43.0 41.0 Louisiana 45.0

Maine (1) (1) (1) (1) (1) (1) (1) (1) (1) Maryland (1) (1) (1) (1) (1) (1) (1) (1) (1)

(1) Massachusetts (1) (1) (1) (1) (1) (1) (1) (1) Michigan 43.0

Minnesota ¿,5.0 45.0 38.0 34.0 50.0 45.0 38.0 43.0 41.0

Mississippi

Missouri

(1) (1) (1) (1) (1) (1) (1) (1)

43.0

(1)

Montana —_ ___ ___

Nebraska (1) (1) (1) (1) (1) (1) (1) 43.0

Nevada . --_ _—

New Hampshire ^H (1) (1) (1) (1) (1) (1) (1) (1) New Jersey (1) (1) (1) (1) (1) (1) (1) (1) (1) New Mexico 45.0 45.0 38.0 34.0 50.0 45.0 38.0 43.0 41.0

New York (1) (1) (1) (1) (1) (1) (1) (1) (1) North Carolina (1) (1) (1) (1) (1) (1) (1) 45.0

North Dakota

Ohio

(1) (1) (1) (1) (1) (1) (1) (1) (1)

Oklahoma (ï) (ï) Ü) Ü) Ü) (î) (1) (ï) (1) Oregon 43.0 41.0 Pennsylvania — — — —- ...

Puerto Rico —_

Rhode Island (1) (1) (1) (i) (1) (1) (1) (1)

(1) South Carolina (1) (1) (1) (1) (1) (1) (1) (1) South Dakota (1) (1) (1) (1) (1) (1) (1) (1) (1) Tennessee

Texas ___ 45.0

Utah (1) (1) (1) (1) (1) (î) (1) 43.0

Vermont

Virginia (1) (1) (1) (1) (1) (1) (1) (1) (1)

Washington 45.0

West Virginia

Wisconsin

(1) (1) (1) (1) (1) (1) (1)

^ 45.0

(1)

Wyoming (1) (1) Ü) (1) (î) (ï) (1) (1) (1)

See footnotes at end of table.

16
TABLE 4.--Continued

Semisoft cheese Part-skim cheddar Part-skim spiced

Jurisdiction

cheese cheese

Milkfat

in solids Moisture MDisture Milkfat in solids Milkfat in solids

Min. $ Mn. ^ Max. io Min. Îo Max. ^ Min. ^ Max. i

Federal 30.0 >39.0 50.0 __« — 20.0 <50.0

Alabama (1) (1) (1) (1) (1)

Alaska (1) (1) (1) (1) (1)

Arizona

Arkansas (1) (1) 11] — — (ï^ Tl)

California 50.0 39.0 50.0 30.0 <50.0 20.0 <50.0

Colorado --- <50.0

Connecticut (1) (1) (1) (1) (ï] Delaware ___

District of Columbia (1) (1) (1) — (ï) Tl)

Florida -__

Georgia (1) (1) (Ï) 11) (1)

Hawaii (1) (1) (1) (1) (1)

Idaho (1) (1) (1) (1) (1)

Illinois - — — — —

Indiana (1) (1) (1) -._ (1) (1)

Iowa (1) (1) (1) (1) (1)

Kansas ___

Kentucky (1) "i) (i) (ï) (ï) Louisiana — — —

Maine (1) (1) (1) __. -_- (1) (1)

Maryland (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1)

Michigan

Minnesota 50.0 >39.0 50.0 — — 20.0 <50.0

Mississippi (1) (1) (1) _-. (1) (1)

Missouri ___

Montana

Nebraska (1) (1) (1)^ (l") 11)

Nevada — — — — —

New Hampshire (1) (1) (1) — __- (1) il)

New Jersey (1) (1) (1) (1) il)

New USexlco 50.0 39.0 50.0 ^ 20.0 ^ 50.0

New York (1) (1) (1) (1) (1)

North Carolina (1) (1) (1) — — (1) (1)

North Dakota (1) (1) (1) CD (1)

Ohio --. _-_ ___

Oklahoma (1) (1) (1) (1) (1)

Oregon •25.0 7 50.0

Pennsylvania -~ — — — — —

Puerto Rico -__ „_

Rhode Island Vi (1^ Vi) (i") Tl)

South Carolina (1) (1) il) (1) il)

South Dakota (1) (1) (1) (1) il)

Tennessee — — — -__

Texas __-

Utah (1^ (l] (ï") (ï) (1)

Vermont ___ (1) (1)

Virginia (1) (1) (1) ___ (1) (1)

Washington — — —

West Virginia (1) (1) (1) — (1) (1)

Wisconsin

Wyoming (1) d") (î) (i) (1)

See footnotes at end of table.

17
TABLE 4.--Continued

Semisoft part-skim cheese

Skim milk

cheese

Soft ripened

cheese

Spiced

cheese

Washed curd

cheese

Jurisdiction V ^XA ^hJ\A^.V> UJ.\M/I1.A

Milkfat in solids Moisture Milkfat Milkfat Milkfat Milkfat Moisture in solids in solids in solids in solids

. Min, i Max. i Max. i Max. ^ Min. i Min. i Min. io Max. 1

Federal 45.0 <50.0 50.0 50.0 50.0 50.0 42.0

Alabama (1) (1) (1) — (1) (1) (1) (1)

Alaska (1) (1) (1) — (1) (1) (1) (1)

Arizona <16.5

Arkansas (1) (1) (1) ^ <50.0 (1) (1) (1) (1)

California 4-5.0 <5Ó.O 50.0 <30.0 50.0 50.0 50.0 42.0

Colorado <50.0

Connecticut (1) (1) (1) ___ (1) (1) (1) (1)

Delaware

District of Columbia (1) (1) (1) — (1) (1) (1) (1)

Florida ___ -__

Georgia (1) (1) (1) __- (1) (1) (1) (1)

Hawaii (1) (1) (1) (1) (1) (1) (1)

Idaho (1) (1) (1) (1) (1) (1) (1)

Illinois — —- — — — — — —

Indiana (1) (1) (1) ___ (1) (1) (1) (1)

Iowa (1) (1) (1) (10) (1) (1) (1) (1)

Kansas <50.0 —

Kentucky- (ly (1) (1) (1) (ï) (1) (1)

Louisiana — — — ^ <50.0 — — — ' - —

Maine (1) (1) (1) (1) (1) (1) (1)

Maryland (1) (1) (1) (1) (1) (1) (1)

Massachusetts (1) (1) (1) (1) (1) (1) (1)

Michigan — <50.0

Minnesota 45.0 <50.0 50.0 ^^ 50.0 50.0 50.0 42.0

Mississippi (1) (1) (1) (1) (1) (1) (1)

Missouri

Montana

Nebraska (1) (1) (1) (1) (1) (1) (1)

Nevada — — — — —

New Hampshire (1) (1) (1) (1) (1) (1) (1)

New Jersey (1) (1) (1) (1) (1) (1) (1)

New Mexico 45.0 50.0 50.0 <50.0 50.0 50.0 50.0 42.0

New York (1) (1) (1) (1) (1) (1) (1)

North Carolina (1) (1) (1) — (1) (1) (1) (1)

North Dakota (1) (1) (1) (1) (1) 50.0 42.0

Ohio <50.0 50.0 42.0

Oklahoma (1) (1) (1) (1) (1) 50.0 42.0

Oregon ^ 25.0 50.0 42.0

Pennsylvania — - — — —

Puerto Rico —

Rhode Island (1) (1) (1) (1) (1) (1) (1)

South Carolina (1) (1) (1) (1) (1) (1) (1)

South Dakota (1) (1) (1) (1) (1) (1) (1)

Tennessee <50.0 — —

Texas

Utah (1) (1) Ü) (ï) Ü) 50.0 42.0

Vermont

Virginia (1) (1) (ï) -__ (i) (ï) (1) (1)

Washington — — — (11) — — —

West Virginia (1) (1) (1) (1) (1) (1) (1)

Wisconsin 50.0 3 39.0

Wyoming (1) (1) (1) — (1) (1) (1) (1)

' Follow Federal Food and Drug Standards.

^ Uncured whole milk: Milkfat-in-solids, minimum 40.0 percent.

Moisture maximum 52.0 percent; Uncured part-skim: Milkfat-insolids, minimum 30.0 percent, moisture maximum 52.0 percent.

^ Tolerance of 1.0 percent.

^ See Monterey.

^ Classified "Soft ripened cheese."

^ Part-skim cheese: same composition.

"^ Moisture; maximum 39.0 percent.

^ Tolerance of 2.0 percent.

^ Moisture; more than 39.0 percent.

^° Milkfat; less than 30.0 percent.

^^ Milkfat; less than 12.0 percent.

18
TABLE 4. --Continued

MISCELLANEOUS CHEESE

Half-Skim Cheddar

Washington: Milkfat-in-solids, not less than 25,0

percent, but less than 50.0 percent.

Utah: MiIkfat-in-solids, not less than 30.0 percent.

Medium Skim Milk cheese

New York: Millcfat, not less than 13.0 percent.

Part-skim Mozzarella (or Part-skim Scamorza)

New York: Brined, milkfat, not less than 13.0 percent, but less than 18.0 percent; moisture, more

than 52.0 percent, but not more than 60.0 percent.

Unbrined, when sold at retail within 24- hours after

manufacture, milkfat, not less than 11.0 percent;

moisture, not more than 65.0 percent,

California: Uncured; milkfat-in-solids, minimum 30.0

percent; moisture, maximum 52.0 percent.

Part-skim Ño. 1 cheese

Arizona: Milkfat-in-solids, not less than 30.0 percent.

Part-skim No. 2 cheese

Arizona: Milkfat-in-solids, less than 30.0 percent,

but not less than 16.5 percent.

Quarter-skim Cheddar

Washington: Milkfat-in-solids, not less than 12.0

percent, but less than 25.0 percent.

Special skim milk cheese

New York: Milkfat, not less than 18.0 percent.

Utah: Milkfat, maximum, less than 30.0 percent.

Mozzarella (or Scamorza)

New York: Brined, milkfat, not less than 18.0 percent; moisture, more than 52.0 percent, but not

more than 58.0 percent. Unbrined, if sold at retail within 2*4 hours after its manufacture, milkfat not less than 16.0 percent; moisture, not more

than 65.0 percent.

California: Uncured; milkfat-in-solids, minimum 4-0.0

percent; moisture, maximum 52.0 percent.

Ricotta

Minnesota and New York: Milkfat, not less than 11.0

percent; moisture, not more than 80.0 percent.

California: Moisture, not more than 80.0 percent.

Part-Skim Ricotta

Minnesota and New York: Milkfat, not less than 6.0

percent, not more than 11.0 percent; moisture, not

more than 80.0 percent.

Runesten

Wyoming: Milkfat-in-solids, not less than 43.0 percent; moisture, not more than 41.0 percent.

Nuworld Cheese

Federal and Minnesota: Milkfat-in-solids, not less

than 50.0 percent; moisture, not more than 46.0

percent.

Samsoe Cheese

Federal: Milkfat-in-solids, not less than 45.0 percent; moisture, not more than 41.0 percent.

19
TABLE 5. —MOISTURE, FAT AND SPECIFIED REQUIREMENTS FOR NAMED NATURAL CHEESE VARIETIES

AND CLASSES, AS PROVIDED IN FEDERAL DEFINITIONS AND STANDARDS

[Code of Federal Regulations, Title 21, Part 19]

Name Maximum %

moistiore

Minimum ^

fat in solids Specified other requirements

Cheddar 39

39

42

39

39

4-1

41

39

-41

44

46

46

45

50

50

50

50

50

50

50

50

43

43

45

45

50

50

50

50

40

Made from past, milk or held at least 60 days

at not less than 35°F. Antimycotic agent permitted ' ; also hydrogen peroxide permitted with

suitable catalase preparation to eliminate the

hydrogen peroxide^

Same as above, except that milk is not pasteurized; curing not required and use of antimycotic agent not applicable.

Made from past, milk or held at least 60 days

at not less than 35°F. Antimycotic agent permitted " ; also hydrogen peroxide permitted with

suitable catalase preparation to eliminate the

hydrogen peroxide.^

Same as above, except that milk is not past.;

curing not required and use of antimycotic

agent not applicable.

"-îamp as CJnf^ññfí'r f\nñ Washprl miTrJ.

Cheddar for mfg

Washed curd cheese

Washed curd for mfg

Colhy

Colby for mfg ííaTTiP as nhPfiria-r anri Washpri niTPrJ fn"r Tnami-TapGranular^ Stirred curd

turing.

Same as Cheddar, Washed curd and Colby.

Same as Cheddar, Washed curd and Colby for

manufacturing.

Held for at least 60 days, holes or eyes developed throughout the cheese. Antimycotic

agent permitted-"-; also hydrogen peroxide permitted with suitable catalase preparation to

eliminate the hydrogen peroxide.^ Authorized

artificial color may be added. Milk may be

bleached.^ If milk is bleached, vitamin A addition required.^

Held for at least 60 d^ys; "eyes" not developed throughout entire cheese, Antimycotic

agent not applicable.

Held for at least 90 days; contains small

holes or "eyes." Antimycotic agent permitted. "-

Held for at least 60 days at not less than

35° F. Small amount of eye formation of approximate uniform size of about 5/l6 inch.

Weight approximately 30 pounds; diameter approximately 17 inches; height approximately 4

inches.

Made from past, milk or held at least 60 days

at not less than 35° F. Antimycotic agent permitted.^

Same as above, except holding not required and

use of antimycotic agent not applicable.

Made from past, milk; antimycotic agent permitted.^

Milk not pasteurized; use of antimycotic agent

not applicable.

Made from past, milk or held at least 60 days

at not less than 35° F. Made in ball or loaf

shapes, surface covered with red colored paraffin or other tightly adhering coating, colored red* Antimycotic agent permitted. -

firamil ar fDT* Tryfg ,r*tfrr,,,,t,,*,,,,

Swi PP , F,Tnnri<=>r|t,a1 pr » *-f«t.ttt«.«.*«.T

Swiss for mfg.

Gruyere

(•^HTHPne»,.»-,,..,»,,,»,»,,,,,,,,,,,,,

Brick

Brick for mfg

Muenster

Muenster for mfg

Edam

See footnotes at end of table.

20
TABLE 5. --Continued

Name

Maximum %

moisture

Minimum '^

fat in solids Specified other requirements

Gouda.

Blue.

Gorgonzola.

U5

^6

U2

46

50

50

Nuwprld.

Roquefort ,

Limburger ,

Monterey^ Monterey Jack,

High Moisture Jack ,

Provolone

46

45

50

44

44 to <50

45

50

50

50

50

50

45

Caciocavallo siciliano. 40 42

Parmesan, Reggiano. 32 32

Made from past, milk or held at least 60 days

at not less than 35'^ F. Made in shape of compressed sphere, compressed sides are parallel

or flat. Surface may or may not be covered with

red-colored paraffin or similar coating. Antimycotic agent permitted.''"

Held for at least 60 days; bluish-green mold

throughout the cheese, harmless artificial

green or blue coloring in a quantity to neutralize natural yellow color in ciird may be

added. Milk may be bleached.-^ If milk is

bleached, vitamin A addition required.'^

Held for at least 90 days; bluish-green mold

throughout the cheese, harmless artificial

green or blue coloring in a quantity to neutralize natural yellow color in curd may be

added. Milk may be bleached.^ If milk is

bleached, vitamin A addition required.^ May be

made from cow's milk, goat's milk or mixture

of these. Loaves weigh 14-17 pounds.

Held at least 60 days; artificial green or blue

coloring may be added to neutralize any natural

yellow coloring in the curd. Creamy-white mold

throughout the cheese.

Made from sheep's milk. Held for at least 60,

days. Bluish-green mold throughout the cheese.

Made from past, milk or held for at least 60

days at not less than 35^ F.

Made from past,

mitted.^

Made from past,

mitted.-^

milk; antimycotic agent permilk; antimycotic agent perMade from past, milk or held for at least 60

days at not less than 35° F. Blue or green coloring may be added to neutralize any natural

yellow coloring in the curd. Rennet, rennet

paste or extract of rennet paste may be used.

Milk may be bleached.^ If bleached, vitamin A

addition required.^ Antimycotic agent permitted. " Name may include common name of the

shape such as "Salami provolone." If not

smoked, the name includes the words "not

smoked. "

Made from past, milk or held for at least 90

days at not less than 35^^ F. Made from cow's,

sheep's, or goat's milk or a mixture of these.

Artificial blue or green coloring may be added

to neutralize any natural yellow coloring in

the curd. Rennet, rennet paste or extract of

rennet paste may be used. Antimycotic agent

permitted. " When made solely from cow's milk

the name is "Caciocavallo siciliano cheese."

When made from sheep's or goat's milk or mixtures of one or both of these with cow's milk

the name is followed by the words, "made from

" the blank being filled in with the

name or names of the milk used, in order of

predominance by weight.

Held for at least 14 months; milk may be pasteurized. Milk may be bleached.^ If bleached,

vitamin A addition required.'^ Cheese has granular texture with hard brittle rind, grates

readily.

See footnotes at end of table.

21
TABLE 5. —Continued

Name Maximum ^

moisture

Minimum ^

fat in solids Specified other requirements

Romano. 3U 38

Asiago, fresh, soft.

Asiago, medium.

Asiago, old.

Cook, koch kaese.

Sap sago.

Gammelost.

Hard

45

35

32

.00

38

52

39

50

45

42

NS^

NS^

NS^

50

Semisoft. >39 to 50 50

Held for not less than 5 months. Artificial

blue or green coloring may he added to neutralize any natural yellow coloring in the

curd. Rennet, rennet paste, or extract of rennet paste may he added. It grates readily, has

a granular texture and hard, brittle rind.

Made from cow's, goat's or sheep's milk or

mixture of these. Milk may be bleached.-^ If

bleached, vitamin A addition required.'^ When

made solely from cow's milk, the name is

"Romano cheese made from cow's milk" and may

be preceded by the word "Vaccino" or "Vacchino." When made solely from sheep's milk,

the name Is "Romano cheese made from sheep's

milk" and may be preceded by the word "Pecorino." When made solely from goat's milk, the

name is "Romano cheese made from goat's milk"

and may be preceded by the word "Caprino."

When a mixture of two or all of these is used,

the name is "Romano cheese made from "

the blank being filled in with the names of

the milk used, in order of predominance by

weight.

Held for not less than 60 days. Artificial

blue or green coloring may be added to neutralize any natural yellow color in the curd. Milk

may be bleached.^ If bleached, vitamin A addition required.^ Antimycotic agent permitted."""

Held for not less than 6 months. Other provisions same as Asiago fresh, except antimycotic

agent not applicable.

Held for not less than one year. Other provisions same as Asiago fresh, except antimycotic

agent not applicable.

Cheese pasteurized during making process. Made

from skim milk, concentrated skim milk, nonfat

dry milk or a mixture of these which may be

pasteurized. A culture of white mold may be

added.

Held for not less than 5 months; made from

skim milk. Buttermilk may be added; sour whey

added to precipitate casein. Dried clover of

the species melilotus coerulea is added. Cheese

is shaped in truncated cones.

Cheese pasteurized during making process; made

from skim milk.

Made from past, milk or held at least 60 days

at not less than 35° F. Rennet, rennet paste or

extract of rennet paste may be used. Made from

cow's, goat's or sheep's milk or mixtures of

these. The name "Hard cheese" is preceded or

followed by the common or usual name if such

has become recognized or by an arbitrary or

fanciful name not false or misleading. When

made from milk other than cow's milk, in whole

or in part, the name includes statement "made

from __^ , " the blank being filled in

with the name or names of the milk used, in

order of predominance by weight. Identity applies to all hard cheeses for which no specific

identity has been prescribed.

Name shall be designated as "Semisoft cheese."

All other provisions same as for "hard" cheese.

Antimycotic agent permitted. "

See footnotes at end of table.

22
TABLE 5. —Continued

Name Maximum ^

moisture

Minimum ^

fat in solids Specified other requirements

Semisoft part-skim 50

NS^

NS^

34

50

65

45.to <50

50

50

20 to <50

32

NS^

336

20 to <33^

Name shall be designated as "Semisoft partskim cheese." All other provisions same as

"hard" cheese. Antimycotic agent permitted.^

Name shall be designated as "Soft ripened

cheese." All other provisions same as "hard"

cheese.

Contains one or more spices or spice oils except any which simulate flavor of any age or

variety in an amount not less than 0.015 ounce

per pound of cheese. Antimycotic agent permitted. " All other provisions same as "hard"

cheese.

Same as "spiced" cheese.

Held for at least 6 months. Name designated as

"Hard grating cheese." All other provisions

same as "hard" cheese.

Coated with blue-colored paraffin or other

tightly adhering blue coating. Made from skim

milk, concentrated skim milk, nonfat dry milk

or mixtures of any of these. Proteins from the

whey may be added.

Made from past, cream or mixtures with milk,

skim milk, concentrated milk, concentrated

skim milk and nonfat dry milk. Specified stabilizers may be added."^

Made from past, milk or a mixture of cream,

milk, skim milk, concentrated milk, concentrated skim milk and nonfat dry milk, specified

stabilizers may be added.''

Soft ripened

Spiced

Part-skim spiced

Hard grating

Skim-milk cheese for mfg

Cream cheese

Neufchatel

In the form of slices or cuts in consumer-si zed packages, may contain not more than 0.2 percent by weight of sorbic

acid, potassium sórbate, sodium sórbate, or any combination of two or more of these. If added, the label shall bear the

statement " added to retard mold growth" or " added as a preservative," the blank being,filled in

with the name or names of the mold-inhibiting ingredient or ingredients used.

2 If the milk is treated with hydrogen peroxide, the amount of solution used shall be such that the weight of the hydrogen peroxide added thereby does not exceed 0.05 percent of the weight of the milk treated. The amount of catalase

preparation used shall be such that the weight of the catalase added thereby does not exceed 20 parts per million of the

weight of the milk treated^

^ Milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium

sulphate, and magnesium carbonate; the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of

the milk bleached and the weight of the potassium alum, calcium sulphate and magnesium carbonate singly or combined is

not more than six times the weight of the benzoyl peroxide used. If milk bleached, label shall bear statement, "milk

bleached with benzoyl peroxide."

If the milk is bleached sufficient vitamin A is added to the curd to compensate for the vitamin A or its precursors

destroyed in the bleaching process and artificial color is not used. Words or statements appearing on label showing optional ingredients used shall immediately and conspicuoiosly precede or follow the name of the cheese without intervening

written, printed or graphic matter.

^ Not specified (NS).

^ Fat on a "total weight" basis.

'^ When any of the specified stabilizers are added the label shall bear the statement, " added" or "with

added ," the blank being filled in with the word or words "vegetable gum," "gelatin," "algin" or "propylene

glycol alginate" or any combination as the case may be. Wherever the name "cream cheese" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement specified showing the optional ingredients present shall immediately and conspicuously precede or follow such name, without intervening written, printed,

or graphic matter.

23
TABLE 6.

Item

no.

10

11

12

13

15

16

17

-STANDARDS OF IDENTITY FOR PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS

AS PROVIDED IN FEDERAL DEFINITIONS AND STANDARDS

[Code of Federal Regulations, Title 21, Part 19]

Item

Minimum percent

fat in solids

Maximum percent

moisture

Heat

Emulsifier

Acid

Stablizer

Cheese ingredient

Other dairy in,-

gredients

Sweetening

Smk/flavor

Spice or flavoring

Fruits, veg. or

meats

Water

Salt

Coloring

Antimycotics

Ingredient clause

General name

Pasteurized process cheese

(Section 19.750)

One variety; Same as cheese used

but in no case less than 47; eX'

cept for Swiss 43, Gruyere 45.

Two or more varieties; Not less

than average of cheeses used but

in no case less than 47; except

for Gruyere and Swiss, 45.

One variety; 1 percent above

moisture of cheese used but not

over 43. Exceptions: Washed

curd, Colby, 40; Swiss, Gruyere

44; limburger, 51.

Two or more varieties; 1 percent above average of cheese

used but not over 43. Exceptions: Cheddar, Washed curd,

Colby, Granular, 40; Swiss,

Gruyere 44.

Pasteurized

Required "

Optional2

Any, except Cream, Neuf., Cottage, Creamed cottage. Cook, Hard

grating, Semisoft part-skim.

Part-skim spiced and Skim-milk

cheese for manufacturing.^

Pasteurized

blended cheese

(Section 19.751)

Cream optional'^

Optional

Optional^

Optional

Optional

Optional

Optional'''

Item no. 10, 11, 16

See footnotes at end of table.

One variety: Same as

Past, process cheese.

Two or more varieties:

Same as Past, process

cheese.

One variety; Same as

Past, process cheese.

Two or more varieties:

Same as Past, process

cheese, except if

Cream or Neuf, used,

not more than average

of varieties used.

Pasteurized

Pasteurized process cheese

with fruits, vegetables or meats

(Section 19.755)

One variety: 1 percent less than

specified for Past, process

cheese.

Two or more varieties; 1 percent

less than specified for Past, process cheese.

One variety: 1 percent more than

specified for Past, process cheese.

Two or more varieties; 1 percent

more than specified for Past.

process cheese.

Pasteurized

Required "

— Optional2

Same as Past, process

cheese except. Cream

and Neuf., permitted

if mixtures of two or

more cheeses used.

Same as Pasteurized process cheese.

Cream optional Cream optional

Optional Optional

Optional^ Optional^

— Required^

Optional Optional

Optional Optional

Optional Optional

Optional"^ Glptional"^

Item no. 10, 11, 16 Item no. 10, 11, 13, 16

24
TABLE 6.—Continued

Item

General name

Item

no.

Pasteurized

process pimento

Past, blended

cheese with

fruits, or veg.

Pasteurized process

cheese food

Pasteurized process cheese

with fruits, vegetables, or

food

meats®

or meats

(Section 19.760) (Section 19.763) (Section 19.765) (Section 19.770)

1 Minimum percent One variety

fats in solids 49 or two or

more varieties: 1 percent less

than standard

for Past,

blended

cheese

23

(total fat)

22

(total fat)

2 Maximum percent One variety:

Moist"ure 41 1 percent

more than

standard for

. Past, blended

cheese

Two or more

varieties: 1

percent more

than standard

for Past,

blended

cheese

44 44

3 Heat Pasteurized Pasteurized Pasteurized Pasteurized

4 Bmilsifier Required^ — Optional ■■■ Optional^

5 Acid Optional2 -_. Optional2 Optional^

6 Stabilizer — —

7 Cheese ingredient Cheddar, Washed Same as Past- Any, except Cream, Same as Pasteurized process

curd, Colby, eurized Neuf., Cottage, cheese food.^

Granular or blended Creamed cottage, Cook,

any combina- cheese. Skim-milk cheese for

tion, and each mfg. and except Hard

of these for grating, Semisoft

manufacturing. Part-skim, and Partskim spiced are not

used, alone or in combination with each

other as cheese ingredient. ^ ^

8 Other dairy in- Cream optional Cream optional Cream, Milk, Skim Same as for pasteurized process

gredients milk, and cheese whey

or any above with any

water removed, albumin from cheese whey

and Skim-Milk cheese

for mfg.

cheese food.

9 Sweetening — — —

10 Smk/flavor — Optional Optional Optional

11 Spice or flavoring

— Optional5 Optional^ Optional5

12 Fruits, veg. or

meats

Pimento only Required^ — Required^

13 Water Optional Optional Optional Optional

U Salt Optional Optional Optional Optional

15 Coloring Optional Optional Optional Optional

16 Antimycotics Optional"^ Optional"^ Optional"^ Optional'''

17 Ingredient clause Item no. 16 Item no. 10,

11, 12, 16

Item no. 4, 5, 7, 8,

10, 11, 13, 14, 15, 16

Item no. 4, 5, 7, 8, and 10- 16

See footnotes at end of table.

25
TABLE 6.--Continued

Item

General name

Item

no.

Pasteurized process cheese

spread^0

Pasteurized cheese

spread^°

Pasteurized process cheese

spread with fruits,

vegetables, or meats^°

(Section 19.775) (Section 19.776) (Section 19.780)

1 Minimum percent

fat

20 20 20

2 Maximum percent

moisture

>44 + to 60 >44 + to 60 >44 + to 60

3 Heat Pasteurized Pasteurized Pasteurized

4 ûmilsifier Required^ — Required^

5 Acid Optional2 Optional^ Optional2

6 Stabilizer Optional^^ Optional^^ Optional^^

7 Cheese ingredient

Any, except Skim-milk cheese

for manufacturing and except

that Cream, Neufchatel, Cottage,

Creamed cottage. Cook, Hard

grating, Semisoft part-skim and

Part-skim spiced cheese are not

used, alone or in combination

with each other as cheese ingredient. ^ 9

Same as Pasteurized

process cheese spread^

Same as Pasteurized process

cheese spread^

Ö Other dairy ingredients

Same as Pasteurized process

cheese food

Same as Pasteurized

process cheese food

Same as Pasteurized process

cheese food

9 Sweetening 0ptional^2 0ptional^2 Optional^2

10 Smk/flavor Optional Optional Optional

11 Spice or flavoringOptional5 Optional^ Optional5

12 Fruits, veg. or

meats

— — Required^

13 Water Optional Optional Optional

14 Salt Optional Optional Olptional

15 Coloring Optional Optional Optional

16 Antimycotics Optional^^ Optional^^ Optional^^

17 Ingredient clause Item no. 4-11 and 13-16 Item no. 5-11 and 13-16 Item no. 4-11 and 13-16

See footnotes at end of table.

26
TABLE 6. --Continued

Item

General name

Item

no.

Pasteurized cheese spread with

fruits, vegetahlfes or meats^^

Cream cheese with

other foods ^''

Pasteurized Neiifchatel cheese

spread with other foods^° ^^

(Section 19.7Ö1) (Section 19.782) (Section 19.783)

1 Minimum percent

fat

20 27 20

2 Maximum percent

moisture

>44 4- to 60 60 65

3 Heat Pasteurized Optional Required

4 Qnulsifier — — —

5 Acid Optional^ — Optional^

6 Stabilizer Optional^^ Optional^^ Optlonal^^

7 Cheese ingredient

Same as Pasteurized process

cheese spread^ ^

Cream cheese Neufchatel cheese

Ö Other dairy ingredients

Same as Pasteurized process

• cheese spread

Cream, milk, skim milk and

cheese whey or any mixture of

two or more of these, or any of

the foregoing from which part

of the water has heen removed,

and albumin from cheese whey.

9 Sweetening Optional^^ — 0ptional^2

10 Smk/flavoT Optional —

11 Spice or flavoring

Optional^ —

12 Fruits, veg. or

meats

Required^ Required^^ Required^"^

13 Water Optional — —-

14 Salt Optional

15 Coloring Optional Optional Optional

16 Antinçrcotics Optional^^ — —

17 Ingredient clause Item no. 5-11 and 13-16 Item no. 6, 12, 15 Item no. 5, 6, 8, 9, 12, 15

See footnotes at end of table.

27
TABLE 6. --Continued

Item

1 General name

Item

no.

Cold pack cheese. Club cheese

Comminuted cheese Cold pack cheese food Cold pack cheese food with

fruits, vegetables, or meats

(Section 19.785) (Section 19.787) (Section 19.788)

1 Minimium percent

fat in solids

One variety: Same as cheese used

but not less than 4-7 percent,

except Swiss not less than 43,

Gruyere 45. 23 22

Two or more varieties: Average (total fat) (total fat)

of varieties used but not less

than 47 percent, except Swiss

and Gruyere not less than 45

percent.

2 MaxiEium percent

moisture

One variety: Same as cheese used

but if variety has no standard

no water may be added.

Two or more varieties: Averaee 44 44

of varieties used but not over

42 percent, except American 39

percent.

3 Heat — — —

4 Bmilsifier — —

5 Acid Optional^ Optional2 Optional2

6 Stabilizer — — —

7 Cheese ingredient Any made from pasteurized milk

or held for not less than 60

days, except Cream, Neuf., Cottage, Creamed cottage, Ha3?d

grating, Semisoft part-skim.

Part-skim spiced and Skim milk

cheese for manufacturing.^

Any made from past.

1 milk or held for not

i less than 60 days, exi cept Cream, Neuf.,

! Cottage, Creamed cottage. Cook, and Skim

milk cheese for mfg,

and except Semisoft

Part-skim, Part-skim

spiced and Hard grating may not be used,

alone or in combination wi1di each other

as cheese ingredient. ^ 9

Same as Cold pack cheese food

Ö Other dairy ingredients... Same as Pasteiirized

process cheese

food.^5

Same as Cold pack cheese food^^

9 Sweetening Optional^2 Optional^2

10 Smk/flavor Optional Optional Optional

11 Spice or flavoring

Optional^ Optional^ Optional^

12 Fruits, vegetables or meats

— — Required

13 Water Optional Optional Optional

U Salt Optional Optional Optional

15 Coloring Optional Optional Optional

16 Antimycotics Optional^^ Optional^^ Optional^^

17 Ingredient Item no. 5, 10, 11, 16 Item no. 5, 7-11, Item no. 5, 7-16

Clause 13-16

See footnotes at end of table.

28
(Footnotes for Table 6)

' The emilsifying agent is one or a mixture of the following: MDnosodiim phosphate, disodium phosphate, dipotassium

phosphate, trisodiiim phosphate, sodium metaphosphate (sodium hexametaphosphate), sodiuA acid pyrophosphate, tetrasodium pyrophosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium

tartrate in such quantity that the weight of the solids of ßuch emulsifying agents is not more than 3 percent of the

weight of the pasteurized process cheese. (Effective October 19, 1963, sodium aluminum phosphate also included).

^ An acidifying agent consisting of one or more of the following: A vinegar, lactic acid, citric acid, acetic acid,

and phosphoric acid, in such quantity that the pH of the pasteurized process cheese is not below 5.3 for Sections

19.750, 19.755, and 19.760 (of the Code of Federal Regulations, Title 21, Part 19); not below 5.0 for Sections 19.765

and 19.770; not below 4.0 for Sections 19.775, 19.776, 19.7Ö0 and 19.781; and not below 4.5 for Sections 19.785,

19.787, and 19.788.

^ For the purpose of Sections 19.750, 19.751, 19.755, 19.763 and 19.785, the weight of each variety of cheese in a

product made from two varieties of cheese is not less than 25 percent of the total weight of both, except that the

weight of Blue cheese, Nuworld cheese, Roquefort cheese, or Gorgonzola cheese, is not less than 10 percent of the

total weight of both, and the weight of limburger cheese is not less than 5 percent of the total weight of both.

The weight of each variety of cheese in a product made from three or more varieties of cheese is not less than

15 percent of the total weight of all, except that the weight of Blue cheese, Nuworld cheese, Roquefort cheese, or

Gorgonzola cheese is not less than 5 percent of the total weight of all, and the weight of limburger cheese is not

less than 3 percent of the total weight of all.

These limits do not apply to the Quantity of Cheddar cheese. Washed curd cheese, Colby cheese and Granular cheese

in mixtures which are designated "American cheese." Such mixtures are considered as one variety of cheese for the

purpose of these Sections. For the purpose of Sections 19.765, 19.770, 19.775, 19.776, 19.780, 19.781, 19.787 and

19.788, the above limits apply. EXCEPT that the weight of Limburger in a product made from two varieties is not less

than 10 percent of the total weight of both and EXCEPT that the weight of Limburger in a product made from three or

more varieties is not less than 5 percent of the total weight of all.

^ Cream, if used, shall be in such quantity that the weight of the fat derived therefrom is less than 5 percent of

the weight of the pasteurized process cheese.

^ Except spices which simulate the flavor of a cheese of any age or variety.

^ It contains one or any mixture of two or more of the following: any properly prepared cooked, canned or dried

fruit; any properly prepared cooked, canned or dried vegetable; any properly prepared cooked or canned meat.

^ If the cheese product is in sliced or cut form iij consumer-sized packages, it may contain not more than 0.2 percent

by weight of sorbic acid, potassium sórbate, sodium sórbate, or any combination of two or more of these or not more

than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium

propionate,

^ If the only vegetable ingredient is pimento and no meat or fruit ingredients is used, and the weight of the solids

of such pimento is not less than 0.2 percent of the weight of the finished food, the name of this food is "Pimento

Pasteurized Process Cheese Food" or "Pasteurized Process Pimento Cheese Food."

^ Cheese ingredient must be at least 51 percent by weight of the finished product.

^° The product is spreadable at 70° F.

"■■^ One or a mixture of the following stabilizers: Carob bean gum, gum karaya, gum tragacanth, guar gum, gelatin,

sodium carboxy methylcellulose (cellulose gum), carrageen, oat gum, algin (sodium alginate), and algin derivative

(propylene glycol ester of alginic acid), in an amount not to exceed 0.8 percent of the weight of the finished product. Carob bean gum, gum karaya, gum tragacanth, guar gum, and oat gum may be designated as "vegetable g\jm" or

"vegetable gums. "

■■■^ A sweetening agent consisting of one or more of the following: Sugar, dextrose, com sugar, corn sirup, corn sirup

solids, glucose sirup, glucose sirup solids, maltose, malt sirup, and hydrolyzed lactose, except, "Pasteurized

Neufchatel Cheese Spread with Other Foods" in which case the sweetening agent may consist of one or more of the

following: Sugar, dextrose, com sirup, corn sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup,

and hydrolyzed lactose.

■■-^ Consumer size packages may contain not more than 0.2 percent by weight of sorbic acid.

^^ One or a mixture of two or more properly prepared foods (except other cheeses) such as fresh, cooked, canned or

dried fruits or vegetables; cooked or canned meats; relishes, pickles or other foods suitable for blending with cream

cheese. The amount of the added food or foods must be sufficient to so differentiate the mixture that it does not

simulate the cheese used.

" ^ All optional dairy ingredients used are pasteurized or made from products which have been pasteurized.

^^ Consumer size packages may contain not more than 0.2 percent by weight of sorbic acid, or not more than 0.3 percent

by weight of sodium propionate, calcium propionate or a combination of sodium and calcium propionate.

29
NAMES AND LABEL REQUIREMENTS FOR PASTEURIZED PRCXTESS CHEESE

AND RELATED PRODUCTS BASED ON FEDERAL STANDARDS

[Code of Federal Regulations, Title 21, Part 19]

(See Notes on pages 33-35)

Section 19.750 -- Pasteurized Process Cheese

Name 1 - Single Variety

The name is "Pasteurized Process .... Cheese," the blank

being filled in with the name of the variety of cheese used.

2 - Two or More Varieties

The name is --

"Pasteurized Process .... and .... cheese, " or

"Pasteurized Process .... blended with . . . cheese," or

"Pasteurized Process Blend of . . . and . . . Cheese, "

the blanks being filled in with the names of the varieties of cheese

used, in order of predominance by weight,

lEXCEPT, if made from Gruyere cheese and Swiss cheese, and the

weight of the Gruyere cheese is not less than 25% of the weight of both,

it may be designated "Pasteurized Process Gruyere Cheese, " - and

EXCEPT, if the "Pasteurized Process Cheese" is smoked or made

from cheeses which have been smoked the word "smoked" shall precede or follow the name of the product, - and

EXCEPT, items A and B.

Label Statement of Ingredients -- Items C, D, E, F, and G.

Section 19.751 -- Pasteurized Blended Cheese

Name Same as Section 19.750, except word "Blended" is substituted for

word "Process."

Label Statement of Ingredients -- Items C, D, E, F, and G.

Section 19.755 -- Pasteurized Process Cheese with Fruits, Vegetables or Meats

Name Same as Section 19.750,

EXCEPT, the name there specified is followed by the term "with...,"

the blank being filled in with the common or usual name or names of

the fruits, vegetables or meats used, in order of predominance by

weight.

Label Statement of Ingredients -- Items C, D, E, F, and G.

Section 19.760 -- Pasteurized Process Pimento Cheese

Name Pasteurized Process Pimento Cheese

30
Label Statement oí Ingredients -- Item G

Section 19*763 -- Pasteurized Blended Cheese with Fruits, Vegetables or Meats

Name Same as Section 19.751.

EXCEPT, that the name there specified is followed by the term "with

. . • . , " the blank being filled in with the comimon or usual name or

names of the fruits, vegetables, or meats used, in order of predominance by weight.

Label Statement of Ingredients -- Items C, D, E, F, and G.

Section 19.765 -- Pasteurized Process Cheese Food

Name Pasteurized Process Cheese Food

EXCEPT, that if the pasteurized process cheese food is smoked, the

word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, G, H, I, J, M, N,

O, and R.

Section 19.770 -- Pasteurized Process Cheese Food with Fruits, Vegetables or

Meats

Name "Pasteurized Process Cheese Food with . . . ., " the blank being

filled in with the common or usual name or names of the fruits, vegetables or meats used, in order of predominance by weight, and

EXCEPT, that if pimento is the only vegetable added, and the weight

of the solids of such pimentos is not less than 0. Z percent of the weight

of the finished food, and no other fruits, vegetables, or meats are used

the name is -- "Pimento Pasteurized Process Cheese Food" or "Pasteurized Process Pimento Cheese Food" and

EXCEPT, that if the product is smoked, the word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, G, H, I, J, M, N,

O, and R.

Section 19.775 — Pasteurized Process Cheese Spread

Name Pasteurized Process Cheese Spread

EXCEPT, that if the pasteurized process cheese spread is smoked,

the word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, H, I, J, K, M, N,

O, P, Q, R, and T.

31
Section 19.776 -- Pasteurized Cheese Spread

Name Pasteurized Cheese Spread

EXCEPT, that if the pasteurized cheese spread is smoked, the word

"smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, H, J, K, M, N, O,

P, Q, R, and T.

Section 19.780 -- Pasteurized Process Cheese Spread with Fruits, Vegetables or

Meats

Name "Pasteurized Process Cheese Spread with . . . . , " the blank being

filled in with the name or names of the fruits, vegetables, or meats

used, in order of predominance by weight,

EXCEPT, that if the product is smoked, the word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, H, I, J, K, M, N,

O, P, Q, R, and T.

Section 19.781 — Pasteurized Cheese Spread with Fruits, Vegetables or Meats

Name "Pasteurized Cheese Spread with . . . . , " the blank being filled in

with the name or naines of the fruits, vegetables, or meats used, in

order of predominance by weight,

EXCEPT, that if the product is smoked, the word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, B, C, D, E, F, H, J, K, M, N, O,

P, Q, R, and T.

Section 19.782 -- Cream Cheese with Other Foods

Name "Cream Cheese with . . . ."or "Cream Cheese and . . . .,"

the blank being filled in with the common or usual name or names of

the fruits, vegetables, or meats, or other foods added, in order of

predominance by weight.

Label Statement of Ingredients -- Item P, and if artificial coloring is used, the

label shall bear the statement "artificially colored,"

EXCEPT, that if the food added to the cream cheese is the only portion

artificially colored, the label shall bear the statement ". . . . artificially colored, " the blank being filled in with the name or names of

the food so colored.

Section 19.783 -- Pasteurized Neufchatel Cheese Spread with other Foods

Name "Pasteurized Neufchatel Cheese Spread with .... "or "Pasteurized Neufchatel Cheese Spread and . . . . , "the blank being filled in

with the common names of the foods added, in order or predominance

by weight.

32
Label Statement of Ingredients -- Items H, J, P, Q, and S. If artificial coloring

is used, the label shall bear the statement "artificially colored, "

EXCEPT, that if the food added to the Neufchatel cheese is the only

portion artificially colored, the label shall bear the statement ". , . .

artificially colored, " the blank being filled in with the name or names

of the foods so colored.

Section 19.785 — Cold-Pack Cheese, Club Cheese, Comminuted Cheese

Name "Cold-Pack .... Cheese" or ". . . . Club Cheese" or

"Comminuted .... Cheese," the blanks being filled in with the

name or names of the varieties of cheese used, in order of predominance by weight.

EXCEPT, if the Cold-Pack cheese is smoked the word "smoked" shall

precede or follow the name of the product.

Label Statement of Ingredients -- Items A, C, D, E, F, L, and T.

Section 19.787 — Cold-Pack Cheese Food

Name Cold-Pack Cheese Food

EXCEPT, that if the "Cold-Pack Cheese Food" is smoked, the word

"smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, C, D, E, F, H, J, K, M, N, O, Q,

R, and U.

Section 19.788 -- Cold-Pack Cheese Food with Fruits, Vegetables or Meats

Name "Cold-Pack Cheese Food with . . . ., " the blank being filled in

with the common or usual name or names of the fruits, vegetables, or

meats used, in order of predonninance by weight,

EXCEPT, that if the product is smoked, the word "smoked" shall precede or follow the name of the product.

Label Statement of Ingredients -- Items A, C, D, E, F, H, J, K, M, N, O, Q,

R, and U.

NOTES

The following apply to the names and label statements of the ingredients for

"Pasteurized Process Cheese and Related Products" as provided in the Federal Definitions and Standards of Identity for such products. Some of the requirements apply

to one or more of the various products included in the definition for "Pasteurized

Process Cheese and Related Products" and accordingly have been set forth and reference made to them by letter designation under each specific definition or standard.

A- If the cheese used is Cheddar, Washed curd, Colby, Granular or a mixture of

two or more of these, the cheese may be designated "Pasteurized Process

American Cheese or Cheese Food or Cheese Spread" as applicable. If Cheddar,

Washed curd, Colby, Granular or a mixture of two or more of these is combined

33
with other varieties of cheese in the cheese ingredient, any of such cheeses or

such mixture may be designated as "American Cheese."

B- Cheddar cheese for manufacturing, Washed curd cheese for manufacturing,

Colby cheese for manufacturing. Granular cheese for manufacturing. Brick

cheese for manufacturing and Swiss cheese for manufacturing are considered as

Cheddar cheese, Washed curd cheese, Colby cheese. Granular cheese, Brick

cheese and Swiss cheese, respectively.

C- If the product is made from cheeses which have been smoked, the word "smoked"

shall precede or follow the name of the cheese ingredient which was smoked.

D- If the product contains a substance prepared by condensing or precipitating wood

smoke, the label shall bear the term "with added " the blank being

filled in with the common or usual nanne of such ingredient.

E- If the product contains spice the label shall bear the term "spiced, " or "spice

added, " or "with added spice, " or in lieu of the word "spice, " the common or

usual name of the spice.

F- If the product contains added flavoring, the label shall bear the term "flavoring

added," "with added flavoring, " or "flavored with . • . .," the blank being

filled in with the common or usual name of the flavoring; if the flavoring is artificial the word "artificial" shall precede the word "flavoring, " or the word "artificially" shall precede the term "flavored with . . . ."

G- If the product contains an optional mold-inhibiting ingredient as specified, the

label shall bear the statement". . . . added to retard mold growth"

or ". . . . added as a preservative, " the blank being filled in with the name or

names of the mold-inhibiting ingredient or ingredients used.

H- The label shall bear the name of any optional dairy ingredient (other than cheese)

used.

I- If it contains an emulsifying agent, the label shall bear the name of the agent

used.

J- If it contains an acidifying agent, the label shall bear the name of the ingredient

used.

K- If the optional acidifying agent is used so that the pH is less than 5.0, there shall

appear after its name the words "A Chemical Preservative." In case vinegar is

the only acidifying agent added it shall be considered to be acetic acid when the

pH of the finished food is less than 5.0. In case vinegar and other acidifying

agents are used and the pH of the finished food is less than 5. 0, the name of the

acidifying agents other than vinegar shall be followed by the statement "A Chemical Preservative."

L.- If it contains an added acidifying agent, the label shall bear the statement

". , . . added as a chemical preservative, " the blank being filled in with the

name or names of the acidifying agents used.

M- If it contains added water the label shall bear the word "water. "

N- If it contains added salt the label shalL bear the word "salt. "

O- If it contains added artificial coloring the label shall bear the statement "artificially colored" or "contains artificial color. "

34
P- If the product contains a stabilizer the label shall bear the name or names of

such ingredient used except that carob bean gum, guar gum, karaya gum, tragacanth gum and oat gum may be designated as "vegetable gum" or "vegetable gums. "

Q- If the product contains a sweetening agent the label shall bear the name of the

optional agent used.

R- The common or usual name of the cheese used.

S- If an optional acidifying agent is used so that the pH of the finished food is less

than 4.2, there shall appear after its name the words "A Chemical Preservative." In case vinegar is the only acidifying agent added, it shall be considered

to be acetic acid when the pH of the finished food is less than 4.2. In case vinegar and other acidifying agents are used and the pH of the finished food is less

than 4.2, only the name or names of the acidifying agents other than vinegar shall

be followed by the statement "A Chemical Preservative."

T- If sorbic acid is added to consumer-size packages, the label shall bear the statement "Sorbic acid added to retard mold growth" or "Sorbic acid added as a preservative. "

U- If sorbic acid, or sodium propionate, calcium propionate, or a combination of

sodium propionate and calcium propionate, is added to consumer-size packages,

the label shall bear the statement ". . . . added to retard mold growth" or

". . . . added as a preservative," the blank being filled in with the name or

names of the substance or substances used.

Statement of General Policy of Interpretation

[Code of Federal Regulations, Title 21, Section 3. 19]

Notice to manufacturers, packers and distributors of pasteurized process cheese,

pasteurized blended cheese, pasteurized process cheese food, pasteurized process

cheese spread, and related foods, (a) Definitions and standards of identity have recently been promulgated under the authority of the Federal Food, Drug, and Cosmetic

Act for a number of foods made in part from cheese, including pasteurized process

cheese; pasteurized process cheese with fruits, vegetables or meats; pasteurized

blended cheese; pasteurized process cheese food; pasteurized process cheese spread,

and related foods. There standard^ prescribe the name for each such food. The Act

requires that this name appear on the label. Many of these names consist of several

words. In the past it has been the practice of some manufacturers to subordinate the

words "pasteurized," "blended," "process," "food," and "spread" to give undue

prominence to the word "cheese" and to words naming the variety of cheese involved.

(b) When placing the names of these foods on labels so as to comply withthe requirements of section 403 (a), (f), and (g) of the Act, all the words forming the name specified by a definition and standard of identity should be given equal prominence. This

can readily be accomplished by printing the specified name of the food in letters of

the same size, color, and style of type, and with the same background.

(c) Where the names of optional ingredients are required to appear on the label,

the designations of all such ingredients should be given equal prominence. The names

of the optional ingredients should appear priminently and conspicuously but should

not be displayed with greater prominence than the name of the food. The word "contains" may precede the names of the optional ingredients, and when so used will not

be considered as intervening printed matter between name of food and name of optional ingredients required to be placed on the label.

(d) Where a manufacturer elects to include a label statement of fat and moisture

content, the declaration should be on the basis of the food as marketed. A fat declaration on a moisture-free basis is likely to be misleading, and should not be used in

labeling.

35
DEFINITIONS AND STANDARDS OF IDENTITY

AND LABELING REQUIREMENTS FOR

PASTEURIZED PROCESS CHEESE AND RELATED

PRODUCTS, BY STATES

Alabama. - Follow Federal Food and Drug requirements.

Alaska. - Follow Federal Food and Drug requirements.

Arizona. - "Pasteurized cheese" or "pasteurized-blended cheese" means the clean,

sound pasteurized product made by combining one or more lots of cheese into a homogeneous mass with the aid of heat and water.

Pasteurized cheese or pasteurized-blended cheese bearing a varietalname shall

be made from cheese of the variety indicated and conforming to the requirements for

fat and moisture prescribed for cheese of that variety. The standards for composition for pasteurized cheese, pasteurized-blended cheese, emulsified cheese and

process cheese shall be fixed by the dairy commissioner and shall conform to those

prescribed by the^ Secretary of the U.S. Department of Agriculture.

The cheese shall be plainly and legibly labeled as to contents, class, name of

manufacturer, and net weight.

Arkansas. - Varieties, types and kinds of milk and dairy products not defined in the

Arkansas Dairy Law may be marketed under standards of composition by the Food

and Drug Administration of the U.S. Department of Health, Education and Welfare or

that may be promulgated by the State Health Officer under authority vested in him to

make and promulgate rules and regulations.

California. - The composition standards for pasteurized process cheese and related

products are the same as the Federal Food and Drug requirements, except no provision is made for weight limitation for certain varieties where two or nnore varieties are used.

The labeling provisions are the same as the Federal Food and Drug requirements.

Colorado. - Follow Federal Food and Drug requirements.

Connecticut. - Follow Federal Food and Drug requirements.

Delaware. - Follow Federal Food and Drug requirements.

District of Columbia. - Under jurisdiction of Federal Food and Drug Administration.

Florida. - Follow Federal Food and Drug requirements.

Georgia. - Follow Federal Food and Drug requirements.

Hawaii. - Follow Federal Food and Drug requirements.

Idaho. - Follow Federal Food and Drug requirements.

Illinois. - A cheese product obtained by pasteurizing, mixing, blending and uniting

with the aid of heat cheese of different lots, sizes, forms, weight, flavors, age and

quality, different fat and nnoisture content, said pasteurized or blended cheese may

contain added seasoning, water, harmless coloring matter and an added harmless

emulsifying agent, i.e., disodium phosphate, sodium citrate, or similar harmless

substances, or mixtures of the same, but pasteurized or blended American cheese

shall contain not less than 50 percent of butterfat in the water free substance and not

36
more than 40 percent of moisture; pasteurized or blended Swiss cheese shall cpntain not less than 43 percent butterfat in the water-free substance and not more than

44 percent of nloisture; and pasteurized or blended Brick cheese shall contain not

less than 50 percent of butterfat in the water-free substance and not more than 43

percent of moisture.

The label of such pasteurized or blended cheese or the container thereof must

bear either the words "Pasteurized Process" or the words "Pasteurized Blended, "

and the true name of the product; also, the name and address of the manufacturer, or

the name and address of the packer or distributor and the net weight.

Indiana. - Follow Federal Food and Drug requirements.

Iowa. - Follow Federal Food and Drug requirennents for standards.

The label shall biear the true nan:ie of the product, the net weight, and the name

and place of business of the manufacturer, packer, innporter, dispenser, distributor,

or dealer.

Kansas. - Follow Federal Food and Drug requirements.

Kentucky. - Follow Federal Food and Drug requirements.

Louisiana. - Pasteurized cheese-Pasteurized blended cheese is the pasteurized

cheese product made by comminuting and mixing, with the aid of heat and water, one

or more lots of cheese into a homogeneous plastic mass. The unqualified name "Pasteurized Cheese, " "Pasteurized-blended Cheese" is understood to mean pasteurized

Cheddar Cheese, pasteurized-blended Cheddar Cheese, and applies to a product

which conforms to the standard of Cheddar Cheese. Pasteurized cheese, pasteurizedblended cheese, bearing a varietal name, is made from cheese of the variety indicated by the name and conforms to the limits for fat and nnoisture for cheese of that

variety.

Process cheese is the modified cheese made by comminuting and mixing one or

more lots of cheese into a homogeneous plastic mass, with the aid of heat, with or

without the addition of water, and with the incorporation of not more than 3 percent

of a suitable emulsifying agent. The name "process cheese" unqualified is understood

to mean Cheddar Cheese, and applies to a product which contains not more than 40

percent of water and, in the water-free substance, not less than 50 percent of nnilk

fat. Process cheese, qualified by a varietal name, is made from cheese of the variety indicated by the name and conforms to the limits for fat and moisture for cheese

of that variety.

The label shall bear the name of the product, the name and place of business of

the manufacturer, packer, seller, or distributor, and the net weight.

Maine. - Follow Federal Food and Drug requirenr^ents.

Maryland. - Follow Federal Food and Drug requirements.

Massachusetts. - Follow Federal Food and Drug requirements.

Michigan. - No specific standards or labeling requirements, generally follow Federal

Food and Drug requirements.

Minnesota. - Standards and labeling requirements same as Federal Food and Drug,

Mississippi. - Follow Federal Food and Drug requirements.

Missouri. - "Process cheese" is the modified cheese made by comminuting and mixing one or more lots of cheese into a homogeneous, plastic mass, with the aid of heat,

with or without the addition of water, and with the incorporation of not more than 3

37
percent of a suitable emulsifying agent. The name "process cheese, " unqualified, is

understood to mean Cheddar cheese, and applies to a product which contains not

more than 40 percent of water and, in the water-free substance, not less than 50

percent of milk fat. Process cheese, qualified by a varietal name is made from

cheese of the variety indicated by the name, and conforms to the limits for fat and

moisture for cheese of that variety.

The label shall contain the common name of the product, the word "pasteurized, " the name and place of business of the manufacturer, packager or distributor,

or an equivalent symbol or identifying number imprinted on or attached to it, and

statement of quantity of contents.

McFntana. - Follow Federal Food and Drug requirements.

Nebraska. - Follow Federal Food and Drug requirements.

Nevada. - Follow Federal Food and Drug requirements.

New Hampshire. - Same as Federal Food and Drug requirements.

New Jersey. - "Processed cheese" shall mean cheese, cheese foods or cheese

spreads made from various types of Cheddar cheese, which have been mixed,

blended, heated, melted, and thereafter poured into moulded packaged forms.

The label shall indicate the common name of the cheese, the word "pasteurized, " name of manufacturer and place of manufacture, provided that where cheese

is manufactured or packaged for a distributor, the name and address of the packer or

distributor nnay appear in lieu of the name and address of the manufacturer.

In the case of blended cheese of the Cheddar type which is made by mixing different lots of aged cheese and which has not been pasteurized or given on equivalent

heat treatment a statement on the label that all of the cheese in the blend is at least

60 days old may be used in lieu of the date of manufacture.

New Mexico. - No composition standards for pasteurized process cheese and related

products.

The label shall bear a statement showing the common name of the product, nancne

and address of the nnanufacturer, packer or distributor, and the net weight.

New York. - The composition standards for pasteurized process cheese and related

products are the same as the Federal Food and Drug requirements.

The label shall bear the name and address of the manufacturer, packer or distributor, the nanne of the product and if it is one for which there is no standard, the

ingredients must be listed, and a statement of the net weight.

North Carolina. - Pasteurized cheese, pasteurized-blended cheese, is the pasteurized product made by comminuting and mixing, with the aid of heat and water, one

or nnore lots of cheese into a homogeneous, plastic nnass. The name "pasteurized

cheese, " "pasteurized-blended cheese, " unqualified, is understood to mean pasteurized Cheddar cheese, pasteurized-blended Cheddar cheese and applies to a product

which conforms to the standard for Cheddar cheese. Pasteurized cheese, pasteurizedblended cheese, bearing varietal nanne, is made from cheese of the variety indicated

by the name and confornns to the limits for fat and moisture for cheese of that variety.

Emulsified cheese, "process cheese, " is the modified cheese made by comminuting and mixing one or nriore lots of cheese into a homogeneous, plastic mass, with

the aid of heat, with or without the addition of water, and with the incorporation of

not more than 3 percent of a suitable emulsifying agent. The name "emulsified

cheese, " Process cheese, " unqualified, is understood to mean emulsified Cheddar

cheese, Process Cheddar cheese, and applies to a product which contains not more

than 40 percent of water and, in the water-free substance, not less than 50 percent

38
of milk fat. Emulsified cheese, process cheese, qualified by a varietal name, is

made from cheese of the variety indicated by the name, and conforms to the limits

for fat and moisture for cheese of that variety.

The label shall show the comnnon or usual name of the product, name and place

of business of the mianufacturer, packer, or distributor, and the net weight.

North Dakota. - Follow Federal Food and Drug requirements.

Ohio. - Follow Federal Food and Drug requirements.

Oklahoma. -Follow Federal Food and Drug requirements.

Oregon, - Follow Federal Food and Drug requirements.

Pennsylvania. - The composition standards for pasteurized process cheese and related products are the same as the Federal Food and Drug requirements.

The label shall bear a statement showing the name and address of the manufacturer or packer, dealer or distributor, preceded by the words, "manufactured by, "

or "packed by" or "distributed by^' or "packed for" as the case may be or followed by

the word "manufacturer, " or "packer, " or "wholesale dealer" or "distributor, " as

the case may be, or a code marking in lieu thereof; and the common or usual name

of the product, and net weight.

Puerto Rico» - Follow Federal Food and Drug requirements.

Rhode Island. - Follow Federal Food and Drug requirements.

South Carolina. - Follow Federal Food and Drug requirements.

South Dakota. - Follow Federal Food and Drug requirements.

Tennessee. - Pasteurized process cheese food is the pasteurized product prepared

by comminuting and mixing one or more lots or varieties of cheese into a homogenous plastic mass with the aid of heat and with or without added water and nnay contain

added solids derived fronn milk. It shall conform to the definitions and standards

promulgated by the commissioner, and may contain approved acids, sugars, seasoning, and emulsifying agents in amounts specified. It shall be sold to the consumer in

the original unopened package which shall contain not more than two pounds in weight.

Pasteurized cheese spread is a product prepared by mixing with the aid of heat

into a homogeneous plastic nnass one or nnore lots or varieties of cheese. It may contain added solids derived fronn milk, water and spices. It shall confornn to the definitions and standards promulgated by the commissioner, and may contain added

sugar, acids, emulsifiers, flavoring and seasoning in amounts specified in the rules

and regulations promulgated by the commissioner. Pasteurized cheese spreads shall

be sold to the consumer in the original unopened package which shall contain not more

than two pounds in weight.

The label shall indicate the variety, name of the manufacturer, wholesaler, distributor, or retailer, and the net weight.

Texas. - Pasteurized cheese, pasteurized-blended cheese is the pasteurized product

made by comminuting and mixing, with the aid of heat and water, one or more lots

of cheese into a homogeneous, plastic mass. The unqualified name "pasteurized

cheese, " "pasteurized-blended cheese, " is understood to mean Cheddar cheese, and

applies to a product which conforms to the standard for Cheddar cheese. Pasteurized

cheese, pasteurized-blended cheese, bearing a varietal name is made from cheese

of the variety indicated by the name and conforms to the limits for fat and moisture

for cheese of that variety.

39
Process Cheese is the modified cheese madq by comminuting and mixing one or

more lots of cheese into a honnogeneous, plastic mass, with the aid of heat, with or

without the addition of water, and with the incorporation of not more than 3 percent

of a suitable emulsifying agent. The name "process cheese" unqualified is understood

to mean process Cheddar cheese, and applies to a product which contains not more

than 40 percent of water and, in the water-free substance, not less than 50 percent

of milk fat. Process cheese qualified by a varietal name is made from cheese of the

variety indicated by the name, and conforms to the limits for fat and moisture for

cheese of that variety.

Follow Federal Food and Drug labeling requirements.

Utah. - Pasteurized cheese, pasteurized-blended cheese is the pasteurized product

made by comminuting and mixing, with the aid of heat and water, one or more lots of

cheese into a homogeneous, plastic mass. The unqualified name "pasteurized cheese, "

is understood to mean pasteurized Cheddar cheese, pasteurized-blended Cheddar

cheese, and applies to a product which conforms to the standards for Cheddar cheese.

Pasteurized cheese, pasteurized-blended cheese, bearing a varietal name is made

from cheese of the variety indicated by the name and conforms to the limits for fat

and moisture for cheese of that variety.

Process cheese is the modified cheese made by comminuting and mixing one or

more lots of cheese into a homogeneous, plastic mass, with the aid of heat, with or

without the addition of water, and with the incorporation of not more than 3 percent of

suitable emulsifying agent. The nanne "process cheese" unqualified is understood to

mean process Cheddar cheese, and applies to a product which contains not more than

40 percent of water, and, in the water-free substance, not less than 50 percent of

milk fat. Process cheese qualified by a varietal name is made from cheese of the

variety indicated by the name, and conforms to the limits for fat and moisture for

cheese of that variety.

Follow Federal Food and Drug composition standards for other related products.

Follow Federal Food and Drug labeling requirements.

Vermont, - Follow Federal Food and Drug requirements.

Virginia. - Follow Federal Food and Drug requirements.

Washington. - Follow Federal Food and Drug requirennents.

West Virginia. - Follow Federal Food and Drug requirements.

Wisconsin. - Process cheese is the food product produced by mixing, blending and

uniting with the aid of heat, cheese of one or more lots of different quality, make,

flavor, age, size, weight, shape, of like or different milk fat or moisture content, so

as to produce a uniform mass readily makable into desired forms, shapes, sizes and

weights; and may contain cream, added seasoning, added harmless coloring matter,

harmless emulsifying agents as disodium phosphate, sodium citrate, sodium and

potassium tartrate or mixtures of the samie or other harmless emulsifying chemicals

in quantities not exceeding 3 percent; and contains in the water-free substance not

less than 50 percent of milk fat; and process American cheese not more than 39 percent of moisture, with an allowance or tolerance of one percent in excess, so that in

no case shall the rrioisture content of said process American cheese exceed 40 percent;

and process Brick cheese not more than 4Z percent of moisture, with an allowance or

tolerance of one per cent in excess, so that in no case shall the moisture content of

said process Brick cheese exceed 43 percent; and process Emmenthaler cheese or

process domestic Swiss cheese shall contain not more than 40 percent of moisture,

with an allowance or tolerance of 1 percent in excess, so that in no case shall the

moisture content of said process Emmenthaler cheese or process domestic Swiss

cheese exceed 41 percent; except that process Emmenthaler cheese or process domestic Swiss cheese shall contain in the water-free substance not less than 45 percent

40
of milk fat with an allowance or tolerance of 2 percent so that in no case or event

shall the milk fat content in the water-free substance of such cheese fall below 43

percent; provided, that such allowance or tolerance shall not be effective unless and

until the Federal Food and Drug Administration provides a like tolerance for such

cheese.

Cheese food compounds or mixtures are food products produced by mixing one

or more lots of chees with or without the aid of heat into a homogeneous mass and

may contain added solids derived from milk, harmless emulsifying agents, harmless coloring matter, seasonings, relishes, condiments, water and other food; except that fats or oils other than milk fat may not be used.

The Federal Food and Drug standards and labeling requirements for pasteurized

process cheese and related products are accepted.

Wyoming. - Processed Runesten cheese is food prepared by comminuting and mixing Runesten cheese with an emulsifying agent, which may be one or more of the

following: monosodium phosphate, disodium phosphate, dipotassium phosphate,

trisodium phosphate, sodium metaphosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium citrate, potassium citrate, calcium citrate, sodium

tartrate, and sodium potassium tartrate in such quantity that the weight of the

solids of such emulsifying agents is not more than 3 percent of the weight of the pasteurized process cheese. During the process the preparation is heated to a temperature of at least 150°F. for 30 seconds.

One or more of the following additional ingredients may be used:

1. An acidifying agent consisting of one or a mixture of two or more of the following: vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid in

such quantity that the pH is not below 5. 3 of the pasteurized processed

cheese,

Z. Cream in such quantity that the fat derived therefrom is less than 5 percent

of the weight of the pasteurized processed cheese.

3. Water.

4. Salt.

5. Harmless artificial coloring.

6. Spices or flavoring, other than any which singly or in a combination stimulates the flavor of cheese of any age or flavor.

The finished product shall contain not more than 44 percent moisture and its

solids not less than 43 percent fat. The product shall be labeled with the name and

address of the manufacturer, and the name of the product as follows: "PASTEURIZED PROCESSED RUNESTEN CHEESE", and net weight if in package form for final

sale.

Follow Federal Food and Drug requirements for other pasteurized process

cheeses and related products.

The label shall show the name and place of manufacturer, packer, or distributor, common or usual name of the product, and the net weight.

41
TABLE 7.—USE OF ANTIMYCOTICS BASED ON FEDERAL STANDARDS

[Code of Federal Regulations, Title 21, Part 19]

(Summary of provisions of the Definitions and Standards of Identity promulgated by the Food and Drug Administration for specified cheeses

and related products pertaining to the optional use of sorbic acid, potassium and sodium sórbate and certain specified propionates when

specified cheeses and related products are in the form of slices or cuts in consumer-sized packages.)

4^

Optional use

Section Sorbic acid Sorbates Propionates

number Cheese item (in mixture) (in mixture) (in mixture)

Provided Not Provided Not

- Provided Not

provided provided provided

19.500 Cheddar X 1 X X

19.502 Cheddar for manufacturing X X X

19.505 Washed curd^ soalced curd X ^ X X

19.507 Washed curd for manufacturing X X X

19.510 Colby X 1 X X

19.512 Colby for manufacturing X X X

19.535 Granular, stirred curd X 1 X X

19.537 Granular for manufacturing X X X

19.540 Swiss, eminentaler X 1 X X

19.542 Swiss for manufacturing X X X

19.543 Gruyere X 1 X X

19.545 Brick X 1 X X

19.547 Brick for manufacturing X X X

19.550 Muenster, munster X 1 X X

19.555 Edam X ^ X X

•19.560 Gouda X ^X X

19.580 Monterey, monterey jack X 1 X X

19.585 High-moisture jack X ^ X X

19.590 Provolone, pasta filata X 1 X X

19.591 Caciocavallo siciliano X 1 X X

19.615 Asiago fresh, asiago soft X 1 X X

19.620 Asiago medium X X X

19.625 Asiago old X X X

19.655 Semisoft X ^ X X

19.660 Semisoft part-skim X 1 X X

19.670 Spiced X 1 X X
00

Optional use

Section Sorbi c acid Sorbates Propionates

number Cheese item (in mixture) (in mixture (in mixture)

Not Not Not Provided provided Provided provided Provided provided

19.673 Part-skim spiced X ^ X X

19.750 Pasteurized process X 1 X X

19.751 Pasteurized blended X 1 X X

19.755 Pasteurized process with fruits.

vegetables, or meats X 1 X X

19.760 Pasteurized process pimento X 1 X X

19.763 Pasteurized blended with fruits.

vegetables, or meats X 1 X X

19.765 Pasteurized process cheese food X ^ X X

19.770 Pasteurized process cheese food with

fruits, vegetables, or meats X ^ X X

19.775 Pasteurized process cheese spread X X X

19.776 Pasteurized cheese spread X X X

19.780 Pasteurized process cheese spread

with fruits, vegetables or meats X X X

19.781 Pasteurized cheese spread with

fruits, vegetables or meats X X X

19.785 Cold-pack, Club, Comminuted X X X

19.787 Cold-pack cheese food X X 2 X

19.788 Cold-pack cheese food with

fruits, vegetables, or meats X X ^X

^ Effective July 31, 1963.

2 Effective July 3, 1963.
REGULATIONS REGARDING EXEMPTION FROM LABELING REQUIREMENTS OF

THE FEDERAL FOOD, DRUG AND COSMETIC ACT

The Secretary of the U.S. Department of Health, Education, and Welfare shall

promulgate regulations exempting from any labeling requirements of this Act (l) small

open containers of fresh fruits and fresh vegetables and (2) food which is, in accordance with the practice of the trade, to be processed, labeled, or repacked in substantial quantities at establishments other than those where originally processed or

packed, on condition that such food is not adulterated or misbranded under the provisions of this Act upon removal from such processing, labeling, or repacking

establishments. (Code of Federal Regulations, Title Zl, Section 405).

Regulations for the Enforcement of the Federal

Food, Drug and Cosmetic Act

The pertinent paragraphs of the applicable section 1.13 of the Act are as follows:

(b) Except as provided by paragraphs (c) and (d) of this section, a shipment or

other delivery of a food which is, in accordance with the practice of the trade, to be

processed, labeled, or repacked in substantial quantity at an establishment other

than that where originally processed or packed, shall be exempt, during the time of

introduction into and movement in interstate commerce and the time of holding in

such establishment, from compliance with the labeling requirements of section 403 (c),

(e), (g), (h), (i), (j) and (k) of the Act if:

(1) The person who introduced such shipment or delivery into interstate commerce is the operator of the establishment where such food is to be processed, labeled, or repacked; or

(2) In case such person is not such operator, such shipment or delivery is made

to such establishment under a written agreement, signed by and containing the postoffice addresses of such person and such operator, and containing such specifications

for the processing, labeling, or repacking, as the case may be, of such food in such

establishment as will insure, if such specifications are followed that such food will

not be adulterated or misbranded within the meaning of the Act upon completion of

such processing, labeling, or repacking. Such person and such operator, shall each

keep a copy of such agreement until 2 years after the final shipment or delivery of

such food from such establishment, and shall make such copies available for inspection at any reasonable hour to any officer or employee of the Department who requests

them.

(c) An exemption of a shipment or other delivery of a food under paragraph (b)(1)

of this section shall, at the beginning of the act of removing such shipment or delivery,

or any part thereof, from such establishment become void a^ initio if the food comprising such shipment, delivery, or part is adulterated or misbranded within the

meaning of the Act when so removed.

(d) An exemption of a shipment or other delivery of a food under paragraph (b)(2)

of this section shall become void ab initio with respect to the person who introduced

such shipment or delivery into interstate commerce upon refusal by such person to

make available for inspection a copy of the agreement, as required by such paragraph.

(e) An exemption of a shipment or other delivery of a food under paragraph (b)(2)

of this section shall expire:

(1) At the beginning of the act of removing such shipment or delivery, or any part

thereof, from such establishment if the food comprising such shipment, delivery, or

part is adulterated or misbranded within the meaning of the Act when so removed: or

44
(2) Upon refusal by the operator of the establishment where such food is to be

processed, labeled, or repacked, to make available for inspection a copy of the

agreement, as required by such paragraph.

(f) The word "processed" shall include the holding of cheese in a suitable warehouse at a temperature of not less than 35^ F. for the purpose of aging or curing to

bring the cheese into compliance with requirements of an applicable definition and

standard of identity. The exemption provided for in paragraph (b) of this section shall

apply to cheese which is, in accordance with the practice of the trade, shipped to a

warehouse for aging or curing, on condition that the cheese is identified in the manner

set forth in one of the applicable following subparagraphs, and in such case paragraphs (c), (d), and (e) of this section shall apply:

(1) In the case of varieties of cheeses for which definitions and standards of

identity require a period of aging, whether or not they are made from pasteurized

milk, each such cheese shall bear on the cheese a legible mark showing the date at

which the preliminary manufacturing process has been completed and at which date

curing commences, and to each cheese, on its wrapper or immediate container, shall

be affixed a removable tag bearing the statement "Uncured .... cheese for completion of curing and proper labeling, " the blank being filled in with the applicable name

of the variety of cheese. In the case of Swiss cheese, the date at which the preliminary manufacturing process has been completed and at which date curing commences

is the date on which the shaped curd is removed from immersion in saturated salt

solution as provided in the definition and standard of identity for Swiss cheese, and

such cheese shall bear a removable tag reading, "To be cured and labeled as 'Swiss

cheese, ' but if eyes do not form to be labeled as 'Swiss cheese for manufacturing. ' "

(2) In the case of varieties of cheese which when made from unpasteurized milk

are required to be aged for not less than 60 days, each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing

process has been completed and at which date curing comimiences, and to each such

cheese or its wrapper or immediate container shall be affixed a removable tag reading, ". . . . cheese made from unpasteurized milk. For completion of curing and

proper labeling, " the blank being filled in with the applicable name of the variety of

cheese.

(3) In the case of Cheddar cheese. Washed Curd cheese, Colby cheese. Granular

cheese, and Brick cheese made from unpasteurized milk, each such cheese shall bear

a legible mark on the cheese showing the date at which the preliminary manufacturing

process has been completed and at which date curing commences, and to each such

cheese or its wrapper or immediate container shall be affixed a removable tag reading ". . . . cheese made from unpasteurized milk. For completion of curing and

proper labeling, or for labeling as ... , cheese for manufacturing, " the blank being

filled in with the applicable name of the variety of cheese.

45
CHEESE IMPORT RESTRICTIONS

(Source: Foreign Agricultural Service, U.S. Department of Agriculture)

Cheese imports of certain specified types of cheese are presently restricted by

Import Regulation 1, Revision 2, Oct. 7, I960, and Amendment 2 dated June 22, 1962,

issued by the Secretary of Agriculture pursuant to Presidential Proclamation under

Section 22 of the Agricultural Adjustment Act. The regulation establishes restrictions

on imports of specified types of cheese, and these restrictions are limited further to

variety of cheese and country of origin. Import licenses issued are based upon the

historical record of imports of the applicant, and quotas cover a 12-month period

beginning July 1 of each year. During the first four months and the first eight m^onths

of any such 12-month period, the imports under any license shall not exceed onethird and two-thirds, respectively, of such specified quantities.

The annual import quota is divided into approximately three parts which are

issued prior to and made available on July 1, November 1, and March 1 of each quota

year. All of the licenses issued are valid up to and including June 30 of each quota

year. The unused portion of an import authorization cannot be carried forward to the

next quota year.

Import licenses specify the port of entry and country of origin, and shipments

must be made directly from the country of origin specified in the import license.

Those cheeses not specified in the import regulation do not require an import license.

The following are the only cheeses requiring import licenses and the annual quota of

each as of June 30, 1963:

Cheddar cheese, and cheese and substitutes for cheese

containing, or processed from Cheddar cheese 2, 780, 100 lbs*

Edam and Gouda cheese, in original loaves 9, 200, 400 lbs.

Blue-mold cheese (except Stilton) and cheese and

substitutes for cheese containing, or processed from

Blue-mold cheese 5, 017, 000 lbs.

Italian type cheeses made from cow's milk, in original

loaves, Romano, Reggiano, Parmesano, Provolone,

Provolette, Sbrinz 11, 500, 100 lbs.

The rules under which additional persons may import Cheddar, Edam, Gouda,

Blue-mold, and Italian-type of cheese, from the quotas, specify that an applicant

must have made a commercial importation of some food product during the preceding

quota period. Licenses will call for not more than 5, 000 pounds of Edam, Gouda or

Italian-type, 2, 500 pounds or less of Blue-mold cheese or 1, 000 pounds or less of

Cheddar.

46
TABLE 8.—QUANTITIES OF DAIRY PRODUCTS SUBJECT TO

IMPORTATION DURING THE PERIOD JULY 1, 1962,

IMPORT CONTROL AUTHORIZED FOR

THROUGH JUNE 30, 1963

Country of origin Cheddar Blue-mold Edam and Gouda Italian types

Argentina

17,060

5U,720

6,160

1,000

2,390

2,225,950

2,767,300

2,780,100

31,180

12,630

'i, 673,34-1

2,550

279,790

4,999,4-91

5,017,000

285,170

8,393,635

14,000

14,7^^0

4-05,240

33,900

9,1A6,685

9,200,400

5.290.503

Australia

Canada

Netherlands

Norway

Sweden

Switzerland

Denmark«

France

Ireland••

Italy 6.152.504-

Mexico

New Zealand

Portugal.

Finland

TOTAL 11,443,007

Quotas••••••••••• 11 500 100

47
LABELING REQUIREMENTS FOR IMPORTED CHEESE

(Shippers of cheese and foods made of cheese should consult Definitions and Standards of Identity for

Cheese and Cheese Products (Part 19, Title 21, Code of Federal Regulations) and Requirements of the

United States Food, Drug, and Cosmetic Act (FDA Publication No. 2,1961), Food and Drug Administration,

U.S. Department of Health, Education and Welfare)

All imported cheese, in package form, regardless of the size of the package,

must bear a label stating:

1. The name and address of either the manufacturer, or the packer, or the distributor. If the food is not manufactured by the person or company whose name appears on the label, the name must be qualified by the statement "manufactured for, "

"distributed by, " or similar expression.

Z. An accurate statement of the amount of food in the package. The statement of

quantity of contents must express the quantity of food in the package, exclusive of

wrappers. The statemient shall be expressed in terms of weight, measure, numerical

count, or a combination, whichever is generally used and gives accurate information.

A statement of weight must be in terms of the avoirdupois pound and ounce, and in

terms of largest unit, such as "1 lb., " not "16 oz."

3. The name of the cheese or cheese product specified in the Federal standards

and such label declaration as may be required by the standards.

4. The English name of the country of origin.

5. If made from pasteurized milk, the word "Pasteurized, " or the words "Made

from Pasteurized Milk, " and if not made from pasteurized milk, the statement,

"Aged 60 days or more, " or a longer aging period, or the date of manufacture (required by the States of New York, Minnesota, and California).

What constitutes cheese in package form is dependent upon each individual case.

For example, where four unwrapped loaves of cheese are contained in a box, the box

is the package which must bear the required labeling, not the individual loaves. If,

however, each of the loaves is separately wrapped, not merely for protective purposes but in such manner as to form a package for sales in such package, then each

of the packages must bear the required labeling. Whether wrapped or not however,

each cheese must bear the name of the country of origin.

Pasteurized Process Cheese Foods and Pasteurized Process Cheese Spreads require a label statement of ingredients in addition to the other required information.

Skim milk cheese for manufacturing is not permitted in these products.

Cheese made from other than cow's milk (except in the case of Roquefort Cheese)

should bear a statement "Made from , " filling in the name or names of

the milk used in order of predominance by weight. In the case of Romano cheese

made solely from cow's milk, however, it is required that the label state "Romano

Cheese made from Cow's Milk. " It is not required that the label state "Made from

Partly Skim Milk" in the case of such cheese as Romano cheese, Parmesan cheese,

Provolone cheese, Gouda cheese, Edam cheese and Reggiano cheese.

It is not required that fat or moisture content be stated on the label.

If the label of a cheese bears representations in a foreign language, the label

must bear all of the required statements in the foreign languages as well as in

English.

48
REGULATIONS PERTAINING TO CHEESE AND RELATED PRODUCTS

PROMULGATED UNDER THE CANADIAN FOOD AND DRUGS ACT

[Canadian Food and Drugs Act and Food and Drug Regulations,

as Amended to March 18, 1963]

B.08.032. The milk used in the manufacture of cheddar, colby, granular, Swiss and

washed curd cheese may be treated with hydrogen peroxide in an amount not to exceeding 500 parts per million and a suitable catalase preparation in such amount

that the catalase added does not exceed ZO parts per million, if this treatment is

carried out in a manner that does not alter the characteristics of the cheese.

B.08.033. When used in relation to cheese the expression:

(a) "pasteurized source" means milk, skim milk, cream, reconstituted milk powder or a mixture thereof that has been pasteurized by being held at a temperature of not less than 143° F. for a period of not less than 30 minutes, or for a

time and a temperature that is equivalent thereto in phosphatase destruction as

deternnined by the official method.

(b) "stored" means to have kept, held or stored, cheese at a temperature of 350F.

or more for a period of 60 days or more from the date of the beginning of the

manufacturing process, and

(c) "whole cheese" means a cheese that is of the original size and shape as manufactured.

B.08,034. No person shall sell any cheese, except Cheddar cheese weighing 10

pounds or more, unless the label carries a statement of the variety or type of

cheese.

B.08.035« Cheddar Cheese (Canadian Cheddar Cheese) shall be cheese made by the

Cheddar process from matted and milled curd obtained from milk, to which no

skim milk has been added or from which no milk fat has been removed, by the action of rennet or other coagulating agent, with or without the addition of not more

than 2 percent bacterial culture and shall contain on the dry basis, not less than

48 percent milk fat.

B.08.036. The varieties or types of cheese listed in the following table or those

cheeses recognized as belonging to these varieties or types shall contain, on the

dry basis, not less than the percentage of milk fat required in the table for that

variety or type of cheese and hard grating cheese shall contain not more than 34

percent moisture.

Variety or type of cheese

PART I

Alpin, Asiago, Blue Vein, Bel Paese, Brick, Camembert,

Cheddar, Feta, Gouda, Granular, Limburger, Neufchatel,

Port du Salut

PART II

Esrom, Havarti, Maribo, Pasta Filata, Samsoe, Steppe,

Tilsiter

PART III

Emmenthaler, Gruyere, Swiss

PART IV

Bra, Edam, Leyden

PART V

Parmesan, Romano and other Hard Grating cheese

PART VI

Part Skim Pizza, Part Skim Mozzarella, Part Skim

Scamorza

49

Minimum milk fat

content

on dry basis

Percent

48

45

43

40

32

30
B.08.037. Skim Milk Cheese shall be cheese, other than cottage cheese, that contains on the dry basis not more than 15 percent milk fat.

B.08.038. Cream Cheese shall be cheese made from cream or from milk to which

cream has been added, with or without further processing and may contain not

more than 0. 5 percent vegetable gum, gelatin or algin, and shall contain

(a) not more than 35 percent moisture, and

(b) on the dry basis not less than 65 percent milk fat.

B.08.039. Cream Cheese with (naming the other cheese, fruit, vegetable or relish)

shall be cream cheese to which there has been added another cheese, fruit, vegetable or relish in an amount sufficient to differentiate the product from cream

cheese, except that

(a) the finished product shall not contain

(i) more than 0. 5 percent vegetable gum, gelatin and algin,

(ii) more than 65 percent moisture, or

(iii) on the dry basis less than 55 percent milk fat; and

(b) where other cheese is added that other cheese shall not exceed in amount 20 per

cent of the aggregate cheese content of the finished product, with or without

further processing.

B.08.040. Process Cheese, Emulsified Cheese, Process Cheese Spread, and when

made from a cream cheese base. Process Cream Cheese or Process Cream Cheese

Spread shall be the food produced by comminuting or mixing one or mere lots of

cheese into a homogenous mass with the aid of emulsifying agents and a sufficient

degree of heat to bring about pasteurization in the manner described in paragraph

(a) of section B.OB. 033, with or without the addition of water, solids derived from

milk, food colour, seasoning, fruit, vegetable, relish, condiment or Class III""-

preservative, except that the finished product shall not contain

(a) in the case of a product manufactured from a cream cheese base with or without seasoning or condiment,

(i) more than 55 percent moisture, or

(ii) on the dry basis, less than 65 percent milk fat;

(b) in the case of a product manufactured from a cheese described in section

B.OB. 039,

(i) more than 65 percent moisture,

(ii) on the dry basis, less than 55 percent milk fat, or

(iii) where the additive is another cheese, more of that other cheese than

20 percent of the aggregate cheese content;

(c) in the case of a product manufactured from any cheese named in PART I of the

table in section B. 08. 036,

(i) more than 43 percent moisture, or

(ii) on the dry basis, less than 4B percent milk fat; and

(d) in the case of a product manufactured from any other cheese base,

(i) more than 43 percent moisture, or

(ii) on the dry basis, less than 45 percent milk fat.

B.08.040A. For the purpose of sections B. OB. 039 andB.0B.040 "relish" means chives,

dates, horse radish, olives, onions, pickles, pimentoes and pineapple or any combination thereof.

B.08.041. Skim Milk Process Cheese shall conform to the standard for process

cheese except that it shall contain not more than

(a) 55 percent moisture, and

(b) on the dry basis, 15 percent milk fat.

Class III preservatives shall be (a) propionic acid, including salts thereof; (b) sodium diacetate; and (c) sorbic acid.

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B.08.042. No manufacturer shall sell whole cheese that is not made from a pasteurized source unless the date of the beginning of the manufacturing process is

(a) marked or branded thereon within three days thereof or

(b) marked on the label at the time of packaging, if the cheese is such that, because

of its texture, consistency, or physical structure, such date cannot be effectively branded or marked on the cheese.

B.08.043. No manufacturer shall sell any cheese that is not made from a pasteurized

source if it has been cut into smaller portions, unless

(a) it has been duly stored or

(b) each portion of cut cheese is marked, branded or labelled with the date of the

beginning of the manufacturing process.

B.08.044. No person shall sell cheese that is not made from a pasteurized source

unless it has been stored.

B.08.045. Notwithstanding B.OB. 044, cheese that has not been manufactured from a

pasteurized source and has not been stored but is marked or branded with the date

of the beginning of the manufacturing process, may be sold to

(a) a wholesaler,

(b) a jobber, or

(c) in quantities of not less than 900 pounds, to a retailer.

B.08.046. No person shall sell any whole cheese that has not been made from a pasteurized source unless there is stannped thereon the date of the beginning of the

manufacturing process.

B.08.047. Every manufacturer, wholesaler, or jobber who sells cheese not made

from a pasteurized source and which has not been stored shall keep a record of

(a) the registered number of the cheese factory,

(b) the date of manufacture of the cheese,

(c) the vat number or vat numbers,

(d) the name and address of the person to whom the cheese is sold, and

(e) the weight sold fronn each vat,

for each lot of cheese sold.

B.08.048. The provisions of B. 08. 044 do not apply to cheese used as an ingredient in

any food that is manufactured or processed so as to pasteurize such cheese in the

manner described in B. 08. 033 (a).

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