Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules 11919

Dated: February 24, 1995.

Kenneth C. Clayton,

Acting Administrator.

[FR Doc. 95–5296 Filed 3–2–95; 8:45 am]

BILLING CODE 3410–02–P

7 CFR Part 58

[DA–91–010B]

Grading and Inspection, General

Specifications for Approved Plants and

Standards for Grades of Dairy

Products; United States Standards for

Grades of Monterey (Monterey Jack)

Cheese

AGENCY: Agricultural Marketing Service,

USDA.

ACTION: Proposed rule.

SUMMARY: This document proposes to

revise the United States Standards for

Grades of Monterey (Monterey Jack)

Cheese. The proposed changes would

revise the standards to recognize

differences in cheese characteristics

resulting from technological changes in

manufacturing practices and to more

accurately describe consumeracceptable product. The proposal would

expand the permissible range of open

body characteristics to include

monterey (monterey jack) cheese

manufactured using automated

equipment. The proposal was initiated

at the request of the National Cheese

Institute (NCI) and was developed in

cooperation with NCI and other dairy

trade associations.

DATES: Comments should be filed by

May 2, 1995.

ADDRESSES: Comments should be sent

to: Director, Dairy Division, Agricultural

Marketing Service, U.S. Department of

Agriculture, Room 2968–S, P.O. Box

96456, Washington, DC 20090–6456.

They will be available for public

inspection at the Dairy Division in

Room 2750–S during regular business

hours.

FOR FURTHER INFORMATION CONTACT:

Roland S. Golden, Dairy Products

Marketing Specialist, Dairy

Standardization Branch, USDA/AMS/

Dairy Division, Room 2750–S, P.O. Box

96456, Washington, DC 20090–6456,

(202) 720–9383.

SUPPLEMENTARY INFORMATION: This

proposed rule has been reviewed under

Executive Order 12778, Civil Justice

Reform. This action is not intended to

have retroactive effect. This rule would

not preempt any State or local laws,

regulations, or policies, unless they

present an irreconcilable conflict with

this rule. There are no administrative

procedures which must be exhausted

prior to any judicial challenge to the

provisions of this rule.

The proposed rule also has been

reviewed in accordance with the

Regulatory Flexibility Act, 5 U.S.C. 601

et seq. The Administrator, Agricultural

Marketing Service, has determined that

the proposed rule, if promulgated,

would not have a significant economic

impact on a substantial number of small

entities because use of the standards is

voluntary and the revisions would not

increase costs to those utilizing the

standards.

The Department is issuing this rule in

conformance with Executive Order

12866.

To recognize differences in cheese

characteristics resulting from

technological changes in the

manufacture of monterey (monterey

jack) cheese and to permit the

assignment of U.S. grade to cheese

manufactured utilizing this technology,

USDA is proposing the following

changes in the U.S. Standards for

Grades of Monterey (Monterey Jack)

Cheese.

1. Expand Body and Texture Criteria To

Permit U.S. Grade Assignment to

Monterey (Monterey Jack) Cheese That

Contains Less Than Numerous

Mechanical Openings

The current U.S. Standards for Grades

of Monterey (Monterey Jack) Cheese

became effective in 1973. When these

standards were established, production

procedures encouraged the formation of

numerous small mechanical openings

evenly distributed throughout the

cheese. Since then, automated

manufacturing processes have been

developed which have altered

traditional body characteristics.

Monterey (Monterey jack) cheese that is

produced using automated production

technology has resulted in cheese that

no longer exhibits numerous

mechanical openings. Cheese produced

in this manner is readily available and

is capturing an increasing share of the

monterey cheese market. Changes in

body characteristics have not altered the

flavor or reduced the useability of the

cheese.

Changes in the standards would

provide for the assignment of U.S.

grades to monterey (monterey jack)

cheese that contains less than numerous

mechanical openings or that may be

completely devoid of mechanical

openings. These changes do not

disallow mechanical openings in cheese

produced using traditional production

methods.

2. Modify the Body Characteristics by

Allowing ‘‘Very Slight Weak’’ in U.S.

Grade AA Monterey (Monterey Jack)

Cheese

Compositional standards permit

monterey (monterey jack) cheese to

contain up to 44 percent moisture.

Cheese that contains this moisture

content is classified as a semisoft

cheese. A very slight weak body is an

acceptable characteristic in this class of

cheese. The proposal would add ‘‘very

slight weak’’ to the list of permissible

body characteristics for U.S. Grade AA

Monterey (Monterey Jack) Cheese.

3. Increase the Minimum Aging Period

Before Monterey (Monterey Jack)

Cheese Can Be Graded From 5 to 10

Days

In order to accurately evaluate cheese

quality, the cheese must have completed

an aging period during which quality

characteristics develop. With the

exception of the U.S. grade standards for

monterey (monterey jack) cheese, which

stipulate a minimum 5-day aging

period, all other U.S. grade standards for

various varieties of cheese require this

aging period to be at least 10 days.

Changes proposed herein would

increase the accuracy in determining

U.S. grade by allowing cheese quality

characteristics to develop to a greater

extent. Also, this change would provide

consistency with the age requirements

prescribed for other types of cheese.

4. Permit the Use of Safe and Suitable

Antimycotics on the Surface of

Monterey (Monterey Jack) Cheese, as

Sanctioned by the Food and Drug

Administration

The Food and Drug Administration

(FDA) has amended the Standards of

Identity for Monterey (Monterey Jack)

Cheese (21 CFR Part 133, Cheese and

Related Cheese Products,’’ as issued by

the Food and Drug Administration) to

permit the use of antimycotics on the

surface of the cheese. The National

Cheese Institute, a trade association

representing U.S. cheese manufacturers,

had petitioned FDA to permit the

broader use of safe and suitable

antimycotics. Previously, use was

permitted only on cuts and slices in

consumer-size packages for a number of

standardized cheeses.

Provision for the use of antimycotics

would be beneficial in preventing or

inhibiting mold development on the

surface of monterey (monterey jack)

cheese.

5. Redefine Packaging Requirements

Proposed changes in packaging

requirements would provide greater

clarity and expand the types of
11920 Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules

1 Compliance with the standards in this Subpart

does not excuse failure to comply with the

provisions of the Federal Food, Drug and Cosmetic

Act.

packaging methods permitted. The

general-type packaging requirements

outlined in this proposed revision

would recognize the packaging methods

(such as rinded and paraffin-dipped,

rindless and wrapped, and rindless and

paraffin-dipped) that are used in the

cheese industry today, and would

provide latitude for future

developments in packaging technology.

6. Update the Terminology and Format

of the Standards

The current U.S. Standards for Grades

of Monterey (Monterey Jack) Cheese

were established in 1973. Since that

time, changes in terminology and

formatting of standards have taken

place. The proposal would update the

standards to provide consistency among

the various U.S. grade standards for

cheeses.

USDA grade standards are voluntary

standards that are developed pursuant

to the Agricultural Marketing Act of

1946 (7 U.S.C. 1621 et seq.) to facilitate

the marketing process. Manufacturers of

dairy products are free to choose

whether or not to use these grade

standards. USDA grade standards for

dairy products have been developed to

identify the degree of quality in the

various products. Quality in general

refers to usefulness, desirability, and

value of the product—its marketability

as a commodity. When monterey

(monterey jack) cheese is officially

graded, the USDA regulations and

standards governing the grading of

manufactured or processed dairy

products are used. These regulations

also require a charge for the grading

service provided by USDA. The Agency

believes this proposal would more

accurately identify the useful quality

characteristics of monterey (monterey

jack) cheese.

List of Subjects in 7 CFR Part 58

Dairy products, Food grades and

standards, Food labeling, Reporting and

recordkeeping requirements.

For the reasons set forth in the

preamble, it is proposed that 7 CFR Part

58 be amended as follows:

PART 58—[AMENDED]

1. The authority citation for 7 CFR

part 58 continues to read as follows:

Authority: Secs. 202–208, 60 Stat. 1087, as

amended; 7 U.S.C. 1621–1627, unless

otherwise noted.

2. In Part 58, Subpart I—United States

Standards for Grades of Monterey

(Monterey Jack) Cheese is revised to

read as follows:

Subpart I—United States Standards for

Grades of Monterey (Monterey Jack)

Cheese

Definitions

Sec.

58.2465 Monterey (Monterey Jack) cheese.

58.2466 Types of surface protection.

U.S. Grades

58.2467 Nomenclature of U.S. grades.

58.2468 Basis for determination of U.S.

grade.

58.2469 Specifications for U.S. grades.

58.2470 U.S. grade not assignable.

Explanation of Terms

58.2471 Explanation of terms.

Subpart I—United States Standards for

Grades of Monterey (Monterey Jack)

Cheese 1

Definitions

§ 58.2465 Monterey (Monterey Jack)

cheese.

Monterey (Monterey Jack) cheese is

cheese made by the monterey process or

by any other procedure which produces

a finished cheese having the same

organoleptic, physical, and chemical

properties as the cheese produced by

the monterey process. The cheese is

made from pasteurized cow’s milk. It

may contain added common salt and

contains not more than 44 percent

moisture, its total solids content is not

less than 50 percent milkfat, and it

conforms to the applicable provisions of

21 CFR Part 133, ‘‘Cheeses and Related

Cheese Products,’’ as issued by the Food

and Drug Administration.

§ 58.2466 Types of surface protection.

The following are the types of surface

protection for monterey (monterey jack)

cheese:

(a) Rinded and paraffin-dipped.

The cheese that has formed a rind is

dipped in a refined paraffin, amorphous

wax, microcrystalline wax, or other

suitable substance. Such coating is a

continuous, unbroken, and uniform film

adhering tightly to the entire surface of

the cheese rind.

(b) Rindless.

(1) Wrapped. The cheese is

completely enveloped in a tight-fitting

wrapper or other protective covering,

which is sealed with sufficient overlap

or satisfactory closure. The wrapper or

covering shall not impart color or

objectionable taste or odor to the cheese.

The wrapper or covering shall be of

sufficiently low permeability to air so as

to prevent the formation of a rind.

(2) Paraffin-dipped. The cheese is

dipped in a refined paraffin, amorphous

wax, microcrystalline wax, or other

suitable substance. The paraffin shall be

applied so that it is continuous,

unbroken, and uniformly adheres tightly

to the entire surface. If a wrapper or

coating is applied to the cheese prior to

paraffin dipping, it shall completely

envelop the cheese and not impart color

or objectionable taste or odor to the

cheese.

(c) If antimycotics are used, they shall

be used in accordance with the

provisions of Food and Drug

Administration regulations (21 CFR part

133).

U.S. Grades

§ 58.2467 Nomenclature of U.S. grades.

The nomenclature of U.S. grades is as

follows:

(a) U.S. Grade AA.

(b) U.S. Grade A.

(c) U.S. Grade B.

§ 58.2468 Basis for determination of U.S.

grade.

(a) The cheese shall be graded no

sooner than 10 days of age.

(b) The rating of each quality factor

shall be established on the basis of

characteristics present in any vat of

cheese.

(c) The U.S. grades of monterey

(monterey jack) cheese are determined

on the basis of rating the following

quality factors:

(1) Flavor.

(2) Body and Texture.

(3) Color.

(4) Finish and Appearance.

(d) The final U.S. grade shall be

determined on the basis of the lowest

rating of any one of the quality factors.

§ 58.2469 Specifications for U.S. grades.

The general requirements for the U.S.

Grades of Monterey (Monterey Jack)

Cheese are as follows:

(a) U.S. Grade AA. U.S. Grade AA

Monterey (Monterey Jack) Cheese shall

conform to the following requirements

(See Tables I, II, III, and IV of this

section):

(1) Flavor. The cheese shall possess a

fine and highly pleasing monterey

(monterey jack) cheese flavor which is

free from undesirable tastes and odors;

or may be lacking in flavor

development. The cheese may possess a

very slight acid or feed flavor. See Table

I of this section.

(2) Body and Texture. A plug drawn

from the cheese shall be reasonably

firm. Dependent upon the method of

manufacture, a satisfactory plug may

exhibit evenly distributed small

mechanical openings or a close body.
Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules 11921

The cheese shall be free from sweet

holes, yeast holes, or other gas holes.

The body may be very slightly weak,

and the texture may be definitely curdy.

See Table II of this section.

(3) Color. The color shall be natural,

uniform, and bright. See Table III of this

section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be evenly placed over the

entire surface of the cheese and be free

from unnecessary overlapping and

wrinkles, and not burst or torn. The rind

shall be sound, firm, smooth, and

provide good protection to the cheese.

The surface shall be smooth, bright, and

have a good coating of wax or coating

of paraffin that adheres firmly to all

surfaces. The cheese shall be free from

mold under the paraffin. The cheese

shall be free from high edges, huffing, or

lopsidedness, but may possess soiled

surface to a very slight degree. See Table

IV of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be practically

smooth and properly sealed with

adequate overlapping at the seams or

sealed by any other satisfactory type of

closure. The wrapper or covering shall

be neat and shall adequately and

securely envelop the cheese, but may be

slightly wrinkled. Allowance should be

made for slight wrinkles caused by

crimping or sealing when vacuum

packaging is used. The cheese shall be

free from mold under the wrapper or

covering and shall not be huffed or

lopsided. See Table IV of this section.

(iii) Rindless and paraffin-dipped.

The cheese surface shall be smooth,

bright, and have a good coating of

paraffin that adheres firmly. If a

wrapper or coating is applied prior to

paraffin dipping, it shall completely

envelop the cheese. The cheese shall be

free from high edges, huffing,

lopsidedness, or mold. The cheese may

possess soiled surface to a very slight

degree. The wrapper may be wrinkled to

a slight degree. See Table IV of this

section.

(b) U.S. Grade A. U.S. Grade A

Monterey (Monterey Jack) Cheese shall

conform to the following requirements

(See Tables I, II, III, and IV of this

section):

(1) Flavor. The cheese shall possess a

pleasing monterey (monterey jack)

cheese flavor which is free from

undesirable tastes and odors; or may be

lacking in flavor development. The

cheese may possess bitter or flat flavor

to a very slight degree; and acid or feed

flavor to a slight degree. See Table I of

this section.

(2) Body and texture. A plug drawn

from the cheese shall be reasonably

firm. Dependent upon the method of

manufacture, a satisfactory plug may

exhibit evenly distributed mechanical

openings or a close body. The plug shall

be free from sweet holes, yeast holes, or

other gas holes. The body and texture

may be very slightly weak or loosely

knit, and definitely curdy. See Table II

of this section.

(3) Color. The color shall be natural,

fairly uniform, and bright. The cheese

may possess waviness to a very slight

degree. See Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be evenly placed over the

entire surface of the cheese and not be

burst or torn. The rind shall be sound,

firm, smooth, and provide good

protection to the cheese. The surface

shall be practically smooth, bright, and

have a good coating of paraffin that

adheres firmly to all surfaces. The

cheese shall be free from mold under

the paraffin. The cheese may possess the

following characteristics to a very slight

degree: Soiled surface or surface mold;

and to a slight degree: High edges,

irregular press cloth, lopsided, or rough

surface. See Table IV of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be practically

smooth, properly sealed with adequate

overlapping at the seams or sealed by

any other satisfactory type of closure.

The wrapper or covering shall be neat

and adequately and securely envelop

the cheese but may be slightly wrinkled.

Allowance should be made for slight

wrinkles caused by crimping or sealing

when vacuum packaging is used. The

cheese shall be free from mold under

the wrapper or covering and shall not be

huffed but may possess to a slight

degree: High edges, irregular press cloth,

lopsided, or rough surface. See Table IV

of this section.

(iii) Rindless and paraffin-dipped.

The cheese surface shall be bright and

have a good coating of paraffin that

adheres firmly. If a wrapper or coating

is applied prior to paraffin dipping, it

shall completely envelop the cheese and

have a good coating of paraffin that

adheres firmly. The cheese may possess

soiled surface to a very slight degree but

shall be free from mold, and it may

possess to a slight degree: High edges,

irregular press cloth, lopsided, rough

surface, or wrinkled wrapper or

covering. See Table IV of this section.

(c) U.S. Grade B. U.S. Grade B

Monterey (Monterey Jack) Cheese shall

conform to the following requirements

(See Tables I, II, III, and IV of this

section):

(1) Flavor. The cheese may possess a

fairly pleasing monterey (monterey jack)

cheese flavor; or it may be lacking in

flavor development. The cheese may

possess onion or sour flavor to a very

slight degree; barny, bitter, flat, fruity,

malty, old milk, rancid, utensil, weedy,

whey-taint, or yeasty flavor to a slight

degree; and acid or feed flavor to a

definite degree. See Table I of this

section.

(2) Body and texture. A plug drawn

from the cheese shall be moderately

firm. Dependent upon the method of

manufacture, a satisfactory plug may

exhibit mechanical openings or a close

body. The cheese may possess the

following characteristics to a slight

degree: Coarse, corky, crumbly, gassy,

loosely knit, mealy, pasty, short, slitty,

sweet holes, or weak; and the following

to a definite degree: Curdy. See Table II

of this section.

(3) Color. The cheese may possess the

following characteristics to a slight

degree: Acid-cut, dull, faded, mottled,

salt spots, unnatural, or wavy. In

addition, rindless monterey cheese may

have a bleached surface to a slight

degree. See Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be placed over the entire

surface of the cheese and may be

uneven and wrinkled, but not burst or

torn. The rind shall be reasonably sound

and free from soft spots, rind rot, cracks,

or openings of any kind. The surface

may be rough and unattractive but shall

possess a fairly good coating of paraffin.

The paraffin may be scaly or blistered,

with very slight mold under the bandage

or paraffin, but there shall be no

indication that mold has entered the

cheese. The cheese may possess the

following characteristics to a slight

degree: Checked rind, defective coating,

soiled surface, sour rind, surface mold,

or weak rind; and to a definite degree:

High edges, irregular press cloth,

lopsided, or rough surface. See Table IV

of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be unbroken

and shall adequately and securely

envelop the cheese. The following may

be present to a very slight degree: Mold

under the wrapper but not entering the

cheese; to a slight degree: Soiled surface

or surface mold; and to a definite

degree: High edges, irregular press cloth,

lopsided, rough surface, or wrinkled

wrapper or cover. See Table IV of this

section.

(iii) Rindless and paraffin-dipped.

The wrapper or coating applied prior to

paraffin dipping shall adequately and

securely envelop the cheese and have a

coating of paraffin that adheres firmly to

the cheese wrapper and shall be

unbroken but may be definitely

wrinkled. The paraffin may be scaly or
11922 Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules

blistered, with very slight mold under

the paraffin, but there shall be no

indication that mold has entered the

cheese. The cheese may possess the

following characteristics to a slight

degree: Defective coating, soiled surface,

or surface mold; and the following to a

definite degree: High edges, irregular

press cloth, lopsided, rough surface, or

wrinkled wrapper or covering. See

Table IV of this section.

TABLE I.—CLASSIFICATION OF FLAVOR WITH CORRESPONDING U.S. GRADE

Flavor characteristics AA A B

Acid .................................................................................................................................................. VS S D

Barny ................................................................................................................................................ — — S

Bitter ................................................................................................................................................. — VS S

Feed ................................................................................................................................................. VS S D

Flat ................................................................................................................................................... — VS S

Fruity ................................................................................................................................................ — — S

Malty ................................................................................................................................................. — — S

Old milk ............................................................................................................................................ — — S

Onion ................................................................................................................................................ — — VS

Rancid .............................................................................................................................................. — — S

Sour .................................................................................................................................................. — — VS

Utensil .............................................................................................................................................. — — S

Weedy .............................................................................................................................................. — — S

Whey—taint ...................................................................................................................................... — — S

Yeasty .............................................................................................................................................. — — S

(—) = Not permitted VS = Very Slight S = Slight D = Definite.

TABLE II.—CLASSIFICATION OF BODY AND TEXTURE WITH CORRESPONDING U.S. GRADE

Body and texture characteristics AA A B

Coarse .............................................................................................................................................. — — S

Corky ................................................................................................................................................ — — S

Crumbly ............................................................................................................................................ — — S

Curdy ................................................................................................................................................ D D D

Gassy ............................................................................................................................................... — — S

Loosely knit ...................................................................................................................................... — VS S

Mealy ................................................................................................................................................ — — S

Pasty ................................................................................................................................................ — — S

Short ................................................................................................................................................. — — S

Slitty ................................................................................................................................................. — — S

Sweet holes ..................................................................................................................................... — — S

Weak ................................................................................................................................................ VS VS S

(—) = Not permitted VS = Very Slight S = Slight D = Definite.

TABLE III.—CLASSIFICATION OF COLOR WITH CORRESPONDING U.S. GRADE

Color characteristics AA A B

Acid-cut ............................................................................................................................................ — — S

Bleached surface (rindless) ............................................................................................................. — — S

Dull or faded .................................................................................................................................... — — S

Mottled ............................................................................................................................................. — — S

Salt spots ......................................................................................................................................... — — S

Unnatural .......................................................................................................................................... — — S

Wavy ................................................................................................................................................ — VS S

(—) = Not permitted VS = Very Slight S = Slight D = Definite.

TABLE IV.—CLASSIFICATION OF FINISH AND APPEARANCE WITH CORRESPONDING U.S. GRADE

Finish and appearance characteristics AA A B

Rindless:

Defective coating (paraffin-dipped: scaly, blistered, and checked) .......................................... — — S

High edges ................................................................................................................................ — S D

Irregular press cloth (uneven, wrinkled, and improper overlapping) ........................................ — S D

Lopsided ................................................................................................................................... — S D

Mold under wrapper or covering .............................................................................................. — — VS

Rough surface .......................................................................................................................... — S D

Soiled surface ........................................................................................................................... — — S

Soiled surface (paraffin-dipped) ............................................................................................... VS VS S

Surface mold ............................................................................................................................. — — S

Wrinkled wrapper or covering ................................................................................................... S S D
Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules 11923

TABLE IV.—CLASSIFICATION OF FINISH AND APPEARANCE WITH CORRESPONDING U.S. GRADE—Continued

Finish and appearance characteristics AA A B

Rinded:

Checked rind ............................................................................................................................. — — S

Defective coating (scaly, blistered, and checked) .................................................................... — — S

High edges ................................................................................................................................ — S D

Irregular press cloth (uneven, wrinkled, and improper overlapping) ........................................ — S D

Lopsided ................................................................................................................................... — S D

Mold under paraffin ................................................................................................................... — — VS

Rough surface .......................................................................................................................... — S D

Soiled surface ........................................................................................................................... VS VS S

Sour rind ................................................................................................................................... — — S

Surface mold ............................................................................................................................. — VS S

Weak rind .................................................................................................................................. — — S

(—) = Not permitted VS = Very Slight S = Slight D = Definite.

§ 58.2470 U.S. grade not assignable.

Monterey (Monterey Jack) cheese

shall not be assigned a U.S. grade for

one or more of the following reasons:

(a) The cheese fails to meet or exceed

the requirements for U.S. Grade B.

(b) The cheese is produced in a plant

that is rated ineligible for USDA grading

service or is not USDA-approved.

Explanation of Terms

§ 58.2471 Explanation of terms.

(a) With respect to types of surface

protection:

(1) Paraffin. Refined paraffin,

amorphous wax, microcrystalline wax,

or any combination of such or any other

suitable substance.

(2) Paraffin dipped. Cheese that has

been coated with paraffin.

(3) Rind. A hard coating caused by the

dehydration of the surface of the cheese.

(4) Rinded. A protection developed by

the formation of a rind.

(5) Rindless. Cheese which has not

formed a rind due to the impervious

type of wrapper, covering, or container,

enclosing the cheese.

(6) Wrapped. Cheese that has been

covered with a transparent or opaque

material (plastic film type or foil) next

to the surface of the cheese.

(7) Wrapper or covering. A plastic

film or foil material next to the surface

of the cheese, used as an enclosure or

covering of the cheese.

(b) With respect to flavor:

(1) Very slight. Detected only upon

very critical examination.

(2) Slight. Detected only upon critical

examination.

(3) Definite. Not intense but

detectable.

(4) Undesirable. Those listed in excess

of the intensity permitted or those

characterizing flavors not listed.

(5) Acid. Sharp and puckery to the

taste, characteristic of lactic acid.

(6) Barny. A flavor characteristic of

the odor of a poorly ventilated cow

barn.

(7) Bitter. Distasteful, similar to the

taste of quinine.

(8) Feed. Feed flavors (such as alfalfa,

sweetclover, silage, or similar feed) in

milk which have carried through into

the cheese.

(9) Flat. Insipid, practically devoid of

any characteristic monterey (monterey

jack) cheese flavor.

(10) Fruity. A fermented, sweet, fruitlike flavor resembling apples.

(11) Lacking in flavor development.

No undesirable and very little, if any,

monterey (monterey jack) cheese flavor

development.

(12) Malty. A distinctive, harsh flavor

suggestive of malt.

(13) Old milk. Lacks freshness.

(14) Onion. A flavor recognized by the

peculiar taste and aroma suggestive of

its name. Present in milk or cheese

when the cows have eaten onions,

garlic, or leeks.

(15) Rancid. A flavor suggestive of

rancidity or butyric acid; sometimes

associated with bitterness.

(16) Sour. An acid, pungent flavor

resembling vinegar.

(17) Utensil. A flavor that is

suggestive of improper or inadequate

washing and sterilization of milking

machines, utensils, or factory

equipment.

(18) Weedy. A flavor present in cheese

when cows have eaten weedy hay or

grazed on weed-infested pasture.

(19) Whey-taint. A slightly acid flavor

characteristic of fermented whey.

(20) Yeasty. A flavor indicating yeast

fermentation.

(c) With respect to body and texture:

(1) Very slight. Detected only upon

very critical examination and present

only to a minute degree.

(2) Slight. Barely identifiable and

present only to a small degree.

(3) Definite. Readily identifiable and

present to a substantial degree.

(4) Coarse. Feels rough, dry, and

sandy.

(5) Corky. Hard, tough, over-firm

cheese which does not readily break

down when rubbed between the thumb

and fingers.

(6) Crumbly. Tends to fall apart when

rubbed between the thumb and fingers.

(7) Curdy. Smooth but firm; when

worked between the fingers is rubbery

and not waxy or broken down.

(8) Firm. Feels solid, not soft or weak.

(9) Gassy. Gas holes of various sizes

and may be scattered.

(10) Loosely knit. Curd particles

which are not well-matted and fused

together.

(11) Mealy. Short body, does not mold

well and looks and feels like corn meal

when rubbed between the thumb and

fingers.

(12) Mechanical openings. Irregular

shaped openings that are caused by

variations in make procedure and not

caused by gas fermentation.

(13) Pasty. Is usually a weak body and

when the cheese is rubbed between the

thumb and fingers becomes sticky and

smeary.

(14) Pinny. Numerous very small gas

holes.

(15) Reasonably firm. Somewhat less

firm but not to the extent of being weak.

(16) Short. No elasticity in the cheese

plug and when rubbed between the

thumb and fingers, the cheese tends

toward mealiness.

(17) Slitty. Narrow, elongated slits

generally associated with a cheese that

is gassy or yeasty. These slits may

sometimes be referred to as ‘‘fish-eyes.’’

(18) Sweet holes. Spherical gas holes

which are glossy in appearance and

usually about the size of BB shots.

These gas holes are sometimes referred

to as ‘‘shot holes.’’

(19) Weak. The cheese plug is soft but

is not necessarily sticky like a pasty

cheese and requires little pressure to

crush.

(d) With respect to color:

(1) Very slight. Detected only upon

very critical examination and present

only to a minute degree.

(2) Slight. Barely identifiable and

present only to a small degree.
11924 Federal Register / Vol. 60, No. 42 / Friday, March 3, 1995 / Proposed Rules

1The preamble to the original publication, 36 FR

17000, Aug. 26, 1971, introduced part 7 as follows:

These rulings, which interpret and apply the laws

and regulations relating to national banks and

general principles of prudent banking, have become

of increasing importance not only to national banks

but to persons dealing with national banks and to

(3) Acid-cut. A bleached or faded

color which sometimes varies

throughout the cheese and appears most

often around mechanical openings.

(4) Bleached surface. A faded color

beginning at the surface and progressing

inward.

(5) Dull or faded. A color condition

lacking in luster or translucency.

(6) Mottled. Irregular shaped spots or

blotches in which portions are not

uniform in color. Also an unevenness of

color due to combining the curd from

two different vats, sometimes referred to

as ‘‘mixed curd.’’

(7) Natural. White to light cream in

color.

(8) Salt spots. Large light-colored

spots or areas.

(9) Unnatural. Any color which is not

white to light cream.

(10) Wavy. An unevenness of color

which appears as layers or waves.

(e) With respect to finish and

appearance:

(1) Very slight. Detected only upon

very critical examination and present to

a minute degree.

(2) Slight. Barely identifiable and

present to a small degree.

(3) Definite. Readily identifiable and

present to a substantial degree.

(4) Adequately and securely

enveloped. The wrapper or covering is

properly sealed and entirely encloses

the cheese with sufficient adherence to

the surface of the cheese to protect it

from contamination or dehydration.

(5) Bandage. Cheese cloth used to

wrap cheese prior to dipping in paraffin.

(6) Bandage evenly placed. Placement

of the bandage so that it completely

envelops the cheese and overlaps evenly

about one inch.

(7) Bright surface. Clean, glossy

surface.

(8) Burst or torn bandage. A severance

of the bandage usually occurring at the

side seam; or when the bandage is

otherwise snagged or broken.

(9) Checked rind. Numerous small

cracks or breaks in the rind which

sometimes follows the outline of curd

particles.

(10) Defective coating. A brittle

coating of paraffin that breaks and peels

off in the form of scales or flakes; flat

or raised blisters or bubbles under the

surface of the paraffin; checked paraffin,

including cracks, breaks or hairline

checks in the paraffin or coating of the

cheese.

(11) Firm sound rind. A rind

possessing a firmness and thickness (not

easily dented or damaged) consistent

with the size of the cheese and which

is dry, smooth, and closely knit,

sufficient to protect the interior quality

from external defects; free from checks,

cracks, breaks, or soft spots.

(12) High edge. A rim or ridge on the

side of the cheese.

(13) Huffed. A block of cheese which

is swollen because of gas fermentation.

The cheese becomes rounded or oval in

shape instead of having flat surfaces.

(14) Irregular press cloth. Press cloth

improperly placed in the hoop resulting

in too much press cloth on one end and

insufficient on the other causing

overlapping; wrinkled and loose fitting.

(15) Lopsided. One side of the cheese

is higher than the other side.

(16) Mold under bandage and

paraffin. Mold spots or areas under the

paraffin.

(17) Mold under wrapper or covering.

Mold spots or areas under the wrapper

or covering.

(18) Rind rot. Soft spots on the rind

that have become discolored and are

decayed or decomposed.

(19) Rough Surface. Lacks

smoothness.

(20) Smooth surface. Not rough or

uneven.

(21) Soft spots. Areas soft to the touch

and which are usually faded and moist.

(22) Soiled surface. Milkstone, rust

spots, or other discoloration on the

surface of the cheese.

(23) Sour rind. A fermented rind

condition, usually confined to the faces

of the cheese.

(24) Surface mold. Mold on the

exterior of the paraffin or wrapper.

(25) Wax or paraffin that adheres

firmly to the surface of the cheese. A

coating with no cracks, breaks, or loose

areas.

(26) Weak rind. A thin rind which

possesses little or no resistance to

pressure.

Dated: February 24, 1995.

Kenneth C. Clayton,

Acting Administrator.

[FR Doc. 95–5292 Filed 3–2–95; 8:45 am]

BILLING CODE 3410–02–P

DEPARTMENT OF THE TREASURY

Office of the Comptroller of the

Currency

12 CFR Parts 7 and 31

[Docket No. 95–04]

RIN 1557–AB38

Interpretive Rulings

AGENCY: Office of the Comptroller of the

Currency, Treasury.

ACTION: Notice of proposed rulemaking.

SUMMARY: The Office of the Comptroller

of the Currency (OCC) is proposing to

revise the interpretive rulings that

appear in part 7 of title 12. This

proposal, another component of the

OCC’s Regulation Review Program,

updates and streamlines OCC

regulations and seeks to eliminate

regulatory requirements that impose

ineffective, inefficient and costly

regulatory burdens on national banks.

This proposal clarifies, revises, and

reorganizes existing interpretive rulings,

eliminates rulings that are obsolete,

adds interpretive rulings to address new

issues, and transfers some interpretive

rulings to other parts of title 12.

DATES: Comments must be received by

May 2, 1995.

ADDRESSES: Comments should be

directed to: Communications Division,

250 E Street, SW, Washington, DC

20219, Attention: Docket No. 95–04.

Comments will be available for public

inspection and photocopying at the

same location.

FOR FURTHER INFORMATION CONTACT:

Stuart E. Feldstein, Senior Attorney,

Jacqueline L. Lussier, Senior Attorney,

or Laurie P. Sears, Attorney, Legislative

and Regulatory Activities Division,

(202) 874–5090.

SUPPLEMENTARY INFORMATION:

Background

The OCC proposes to revise and

reorganize 12 CFR part 7 in connection

with its Regulation Review Program

(Program). The goal of the Program is to

review all of the OCC’s rules and

regulations to eliminate regulatory

requirements that impose ineffective,

inefficient and costly regulatory burdens

on national banks, which do not

contribute significantly to maintaining

safety and soundness, and to revise

rules that do not effectively advance the

OCC’s other goals and statutory

responsibilities. The proposal is also

intended to clarify and supplement the

interpretive rulings where necessary.

Part 7

Part 7 is a collection of interpretive

rulings, some of which date back several

decades. Prior to 1971 these interpretive

rulings were not codified in the Code of

Federal Regulations. When part 7 was

originally introduced in the Federal

Register, the OCC characterized the new

part 7 simply as a collection of

interpretive rulings that merited

publication in order to be available to

the general population.1