11246 Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations

DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 58

[DA–91–010A]

Grading and Inspection, General

Specifications for Approved Plants and

Standards for Grades of Dairy

Products; United States Standards for

Grades of Colby Cheese

AGENCY: Agricultural Marketing Service,

USDA.

ACTION: Final rule.

SUMMARY: This document revises the

United States Standards for Grades of

Colby Cheese. The final rule action

modifies the standards to recognize

differences in cheese characteristics

resulting from technological changes in

manufacturing practices and to more

accurately describe consumeracceptable product. This action expands

the permissible range of open body

characteristics to include colby cheese

manufactured using automated

equipment. The revision was initiated at

the request of the National Cheese

Institute (NCI) and was developed in

cooperation with NCI and other dairy

trade associations.

EFFECTIVE DATE: March 31, 1995.

FOR FURTHER INFORMATION CONTACT:

Roland S. Golden, Dairy Products

Marketing Specialist, Dairy

Standardization Branch, USDA/AMS/

Dairy Division, Room 2750–S, P.O. Box

96456, Washington, DC 20090–6456,

(202) 720–7473.

SUPPLEMENTARY INFORMATION: This final

rule has been reviewed under Executive

Order 12778, Civil Justice Reform. This

action is not intended to have

retroactive effect. This rule would not

preempt any State or local laws,

regulations, or policies, unless they

present an irreconcilable conflict with

this rule. There are no administrative

procedures which must be exhausted

prior to any judicial challenge to the

provisions of this rule.

The final rule also has been reviewed

in accordance with the Regulatory

Flexibility Act, 5 U.S.C. 601 et seq. The

Administrator, Agricultural Marketing

Service, has determined that the final

rule will not have a significant

economic impact on a substantial

number of small entities because use of

the standards is voluntary and this

action will not increase costs to those

utilizing the standards.

The Department is issuing this rule in

conformance with Executive Order

12866.

To recognize differences in cheese

characteristics resulting from

technological changes in the

manufacture of colby cheese and to

permit the assignment of U.S. grade to

cheese manufactured utilizing this

technology, USDA is revising the U.S.

Standards for Grades of Colby Cheese.

The revised standards have received

general support from many

manufacturers of colby cheese and dairy

trade associations representing the

cheese industry.

In view of the need for revised

standards, the Department published on

June 30, 1993 (58 FR 34933) a proposal

to revise the United States Standards for

Grades of Colby Cheese. Except for

minor format changes, the standards

contained in this final rule are the same

as those set forth in the proposal. The

new standards establish the following:

1. Expand body and texture criteria to

permit U.S. grade assignment to colby

cheese that contains less than numerous

mechanical openings.

When the U.S. Standards for Grades

of Colby Cheese were established in

1973, production procedures

encouraged the formation of numerous

small mechanical openings, evenly

distributed throughout the cheese. Since

then, automated manufacturing

processes have been developed which

have altered traditional body

characteristics. Colby cheese that is

produced using automated production

technology has resulted in cheese that

no longer exhibits numerous

mechanical openings. Cheese produced

in this manner is readily available and

is capturing an increasing share of the

Colby cheese market. Changes in body

characteristics have not altered the

flavor or reduced the useability of the

cheese.

Changes in the standards provide for

the assignment of U.S. grades to colby

cheese that contains less than numerous

mechanical openings or that may be

completely devoid of mechanical

openings. These changes do not

disallow mechanical openings in cheese

produced using traditional production

methods. No additional changes to body

and texture characteristics are being

made.

2. Delete the requirement that colby

cheese be held at a temperature no

lower than 35 °F. for 10 days prior to

grading.

When the U.S. Standards for Grades

of Colby Cheese were established in

1973, the standards included a requisite

that the cheese be held at a temperature

no lower than 35 °F. during a required

10-day aging period prior to grading.

This was the only U.S. grade standard

that contains a storage temperature

requirement. This revision eliminates

the temperature requirement, and

provides consistency among U.S. grade

standards for various types of cheeses.

3. Modify the permitted flavor

characteristics by deleting the provision

for ‘‘very slight bitter’’ in U.S. Grade A

Colby Cheese.

Bitter flavor in colby cheese is

generally found in higher moisture

cheese and increases in intensity as the

cheese ages. U.S. grade may be assigned

to colby cheese once it has reached 10

days of age. Any evidence of a bitter

flavor at this time will intensify as the

cheese ages. Provisions for slight bitter

flavor remain the same for U.S. Grade B

Colby Cheese. No additional changes to

flavor characteristics have been made.

4. Redefine packaging requirements.

Changes in packaging requirements

provide greater clarity and expand the

types of packaging methods permitted.

The general-type packaging

requirements recognize the packaging

methods (such as rinded and paraffindipped, rindless and wrapped, and

rindless and paraffin-dipped) that are

used in the cheese industry today and

provide latitude for future

developments in packaging technology.

5. Update the terminology and format

of the standards.

Since the U.S. Standards for Grades of

Colby Cheese were last published,

changes in terminology and formatting

have taken place. This revision updates

the standards to provide consistency

among the various U.S. grade standards

for cheeses.

USDA grade standards are voluntary

standards that are developed pursuant

to the Agricultural Marketing Act of

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

the marketing process. Manufacturers of

dairy products are free to choose

whether or not to use these grade

standards. USDA grade standards for

dairy products have been developed to

identify the degree of quality in the

various products. Quality in general

refers to usefulness, desirability, and

value of the product—its marketability

as a commodity. When colby cheese is

officially graded, the USDA regulations

and standards governing the grading of

manufactured or processed dairy

products are used. These regulations

also require a charge for the grading

service provided by USDA. This action

makes minor format changes for

purposes of clarity to the section on

flavor for U.S. Grade B colby cheese and

to Tables I, II, III, and IV to the format

that appeared in the proposed rule.

Public Comments

On June 30, 1993, the Department

published a proposed rule (58 FR
Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations 11247

1 Compliance with these standards does not

excuse failure to comply with the provisions of the

Federal Food, Drug and Cosmetic Act.

34933) to revise the United States

Standards for Grades of Colby Cheese.

The public comment period closed

August 30, 1993. Comments were

received from two colby cheese

manufacturers.

Discussion of Comments

1. Both commenters were concerned

that their markets would be negatively

affected by allowing the assignment of

U.S. grade to colby cheese that does not

exhibit numerous mechanical openings.

United States grade standards assist

the orderly marketing of dairy products

by establishing requirements to describe

quality in colby cheese. To be of greatest

value, these standards must accurately

describe quality in colby cheese

available in the market. Changes in

manufacturing procedures have resulted

in colby cheese that does not exhibit the

numerous mechanical openings found

in colby cheese produced according to

traditional manufacturing procedures.

Cheese without numerous mechanical

openings is currently available and

consumer acceptance is evident by its

increasing availability. Changes in the

U.S. grade standards will more

accurately define quality in consumeracceptable product and permit the

assignment of U.S. grade to more cheese

currently available in the market.

2. Both commenters felt that by

permitting the assignment of U.S. grade

to colby cheese with less than numerous

mechanical openings the standards

would allow high-moisture cheddar

cheese to be substituted for colby

cheese.

The compositional requirements for

standardized cheeses are provided in

the Food and Drug Administration’s

(FDA) standards of identity. FDA

standards define moisture ranges for

colby and cheddar cheese whose

moisture content must fall within the

range specified. The U.S. grade

standards include a reference to the

FDA standards of identity and do not

establish moisture requirements that

differ from the FDA standards. U.S.

grade can only be assigned to colby

cheese that meets the compositional

requirements of the FDA standards of

identity.

3. One commenter felt that the

standards should require that colby

cheese only be made using traditional

manufacturing procedure.

United States grade standards define

quality in the manufactured dairy

products and do not detail the

procedures used to produce the product.

No changes were made to require that

traditional manufacturing procedures be

used to produce colby cheese eligible

for U.S. grade assignment. This action

does not preclude U.S. grade assignment

to colby cheese produced using

traditional manufacturing procedures.

4. One commenter felt that changes in

the standards would mislead the

consumer because of similarities with

colby and cheddar cheeses.

Colby and cheddar cheeses are very

similar in composition and salient

characteristics. However, compositional

differences do exist and are identified in

the FDA standards of identity. Accurate

labeling of cheese provides the

information necessary for the consumer

to differentiate between the varieties of

cheese. Federal and State regulations

exist that require truthful labeling of

foods. The U.S. grade standards do not

contain labeling requirements. Changes

in the standards will not affect the

composition or labeling of products

available to the consumer.

List of Subjects in 7 CFR Part 58

Dairy products, Food grades and

standards, Food labeling, Reporting and

recordkeeping requirements.

For the reasons set forth in the

preamble, 7 CFR Part 58, is amended as

follows:

PART 58—[AMENDED]

1. The authority citation for 7 CFR

part 58 continues to read as follows:

Authority: 7 U.S.C. 1621–1627, unless

otherwise noted.

2. Subpart J—United States Standards

for Grades of Colby Cheese is revised to

read as follows:

Subpart J—United States Standards for

Grades of Colby Cheese

Definitions

Sec.

58.2475 Colby cheese.

58.2476 Types of surface protection.

U.S. Grades

58.2477 Nomenclature of U.S. grades.

58.2478 Basis for determination of U.S.

grade.

58.2479 Specifications for U.S. grades.

58.2480 U.S. grade not assignable.

Explanation of Terms

58.2481 Explanation of terms.

Subpart J—United States Standards

for Grades of Colby Cheese 1

Definitions

§ 58.2475 Colby cheese.

Colby cheese is cheese made by the

colby process or by any other procedure

which produces a finished cheese

having the same organoleptic, physical,

and chemical properties as the cheese

produced by the colby process. The

cheese is made from cow’s milk with or

without the addition of artificial

coloring. It contains added common salt

and more than 40 percent moisture, its

total solids content is not less than 50

percent milkfat, and it conforms to the

applicable provisions of 21 CFR

133.118, ‘‘Cheeses and Related Cheese

Products,’’ as issued by the Food and

Drug Administration.

§ 58.2476 Types of surface protection.

The following are the types of surface

protection for colby cheese:

(a) Rinded and paraffin-dipped.

The cheese that has formed a rind is

dipped in a refined paraffin, amorphous

wax, microcrystalline wax, or other

suitable substance. Such coating is a

continuous, unbroken, and uniform film

adhering tightly to the entire surface of

the cheese rind.

(b) Rindless.

(1) Wrapped. The cheese is properly

enveloped in a tight-fitting wrapper or

other protective covering, which is

sealed with sufficient overlap or

satisfactory closure. The wrapper or

covering shall not impart color or

objectionable taste or odor to the cheese.

The wrapper or covering shall be of

sufficiently low permeability to air so as

to prevent the formation of a rind.

(2) Paraffin-dipped. The cheese is

dipped in a refined paraffin, amorphous

wax, microcrystalline wax, or other

suitable substance. The paraffin shall be

applied so that it is continuous,

unbroken, and uniformly adheres tightly

to the entire surface. If a wrapper or

coating is applied to the cheese prior to

paraffin dipping, it shall completely

envelop the cheese and not impart color

or objectionable taste or odor to the

cheese.

U.S. Grades

§ 58.2477 Nomenclature of U.S. grades.

The nomenclature of U.S. grades is as

follows:

(a) U.S. Grade AA.

(b) U.S. Grade A.

(c) U.S. Grade B.

§ 58.2478 Basis for determination of U.S.

grade.

(a) The cheese shall be graded no

sooner than 10 days of age.

(b) The rating of each quality factor

shall be established on the basis of

characteristics present in any vat of

cheese.

(c) The U.S. grades of colby cheese are

determined on the basis of rating the

following quality factors:

(1) Flavor.
11248 Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations

(2) Body and texture.

(3) Color.

(4) Finish and appearance.

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

established on the basis of the lowest

rating of any one of the quality factors.

§ 58.2479 Specifications for U.S. grades.

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

Colby Cheese shall conform to the

following requirements (See Tables I, II,

III, and IV of this section):

(1) Flavor. The cheese shall possess a

fine and highly pleasing colby cheese

flavor which is free from undesirable

tastes and odors, or it may be lacking in

flavor development. The cheese may

possess a very slight feed flavor. See

Table I of this section.

(2) Body and Texture. A plug drawn

from the cheese shall be firm.

Dependent upon the method of

manufacture, a satisfactory plug may

exhibit evenly distributed small

mechanical openings or a close body.

The cheese shall not possess sweet

holes, yeast holes, or other gas holes.

The texture may be definitely curdy. See

Table II of this section.

(3) Color. The color shall be uniform

and bright. If colored, the cheese should

be a medium yellow-orange. See Table

III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be evenly placed over the

entire surface of the cheese and be free

from unnecessary overlapping and

wrinkles, and not burst or torn. The rind

shall be sound, firm, smooth, and

provide good protection to the cheese.

The surface shall be smooth, bright, and

have a good coating of wax or coating

that adheres firmly to all surfaces. The

cheese shall be free from mold under

the paraffin. The cheese shall be free

from high edges, huffing, or

lopsidedness, but may possess soiled

surface to a very slight degree. See Table

IV of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be practically

smooth and properly sealed with

adequate overlapping at the seams or

sealed by any other satisfactory type of

closure. The wrapper or covering shall

be neat and shall adequately and

securely envelop the cheese, but may be

slightly wrinkled. Allowance should be

made for slight wrinkles caused by

crimping or sealing when vacuum

packaging is used. The cheese shall be

free from mold under the wrapper or

covering and shall not be huffed or

lopsided. See Table IV of this section.

(iii) Rindless and paraffin-dipped.

The cheese surface shall be smooth,

bright, and have a good coating of

paraffin that adheres firmly. If a

wrapper or coating is applied prior to

paraffin dipping, it shall completely

envelop the cheese. The cheese shall be

free from high edges, huffing,

lopsidedness, or mold. The cheese may

possess soiled surface to a very slight

degree. The wrapper may be wrinkled to

a slight degree. See Table IV of this

section.

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

Cheese shall conform to the following

requirements (See Tables I, II, III, and IV

of this section):

(1) Flavor. The cheese shall possess a

pleasing colby cheese flavor which is

free from undesirable tastes and odors,

or it may be lacking in flavor

development. The cheese may possess

very slight acid flavor or feed flavor to

a slight degree. See Table I of this

section.

(2) Body and texture. A plug drawn

from the cheese shall be reasonably

firm. Dependent upon the method of

manufacture, a satisfactory plug may

exhibit evenly distributed mechanical

openings or a close body. The plug shall

be free from sweet holes, yeast holes, or

other gas holes. The body may be very

slightly loosely knit or definitely curdy.

See Table II of this section.

(3) Color. The color shall be fairly

uniform and bright. If colored, the

cheese shall be a medium yelloworange. The cheese may possess

waviness to a very slight degree. See

Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be evenly placed over the

entire surface of the cheese and not be

burst or torn. The rind shall be sound,

firm, smooth, and provide good

protection to the cheese. The surface

shall be practically smooth, bright, and

have a good coating of paraffin that

adheres firmly to all surfaces. The

cheese shall be free from mold under

the paraffin. The cheese may possess the

following characteristics to a very slight

degree: Soiled surface or surface mold;

and to a slight degree: High edges,

irregular press cloth, lopsided, or rough

surface. See Table IV of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be practically

smooth, properly sealed with adequate

overlapping at the seams or sealed by

any other satisfactory type of closure.

The wrapper or covering shall be neat

and adequately and securely envelop

the cheese but may be slightly wrinkled.

Allowance should be made for slight

wrinkles caused by crimping or sealing

when vacuum packaging is used. The

cheese shall be free from mold under

the wrapper or covering and shall not be

huffed but may possess to a slight

degree: High edges, lopsided, irregular

press cloth, or rough surface. See Table

IV of this section.

(iii) Rindless and paraffin-dipped.

The cheese surface shall be bright and

have a good coating of paraffin that

adheres firmly. If a wrapper or coating

is applied prior to paraffin dipping, it

shall completely envelop the cheese and

have a good coating of paraffin that

adheres firmly. The cheese may possess

soiled surface to a very slight degree.

The cheese shall be free from mold, and

may possess to a slight degree: High

edges, lopsided, irregular press cloth, or

rough surface. The wrapper may be

wrinkled to a slight degree. See Table IV

of this section.

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

Cheese shall conform to the following

requirements (See Tables I, II, III, and IV

of this section):

(1) Flavor. The cheese may possess a

fairly pleasing colby cheese flavor, or it

may be lacking in flavor development.

The cheese may possess the following

flavors to a very slight degree: Onion or

sour; to a slight degree: Barny, bitter,

flat, fruity, malty, old milk, rancid,

utensil, weedy, whey-taint, or yeasty;

and to a definite degree: Acid or feed.

See Table I of this section.

(2) Body and texture. A plug drawn

from the cheese shall be moderately

firm. Dependent upon the method of

manufacture, a satisfactory plug may

exhibit mechanical openings or a close

body. The cheese may possess the

following characteristics to a slight

degree: Coarse, corky, crumbly, gassy,

loosely knit, mealy, pasty, short, slitty,

sweet holes, or weak; and the following

to a definite degree: Curdy. See Table II

of this section.

(3) Color. The cheese may possess the

following characteristics to a slight

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

salt spots, seamy, unnatural, or wavy. In

addition, rindless colby cheese may

have a bleached surface to a slight

degree. See Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The

bandage shall be placed over the entire

surface of the cheese and may be

uneven and wrinkled, but not burst or

torn. The rind shall be reasonably sound

and free from soft spots, rind rot, cracks,

or openings of any kind. The surface

may be rough and unattractive but shall

possess a fairly good coating of paraffin.

The paraffin may be scaly or blistered,

with very slight mold under the bandage

or paraffin, but there shall be no

indication that mold has entered the

cheese. The cheese may possess the

following characteristics to a slight

degree: Checked rind, defective coating,

soiled surface, sour rind, surface mold,

or weak rind; and to a definite degree:
Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations 11249

High edges, irregular press cloth,

lopsided, or rough surface. See Table IV

of this section.

(ii) Rindless and wrapped. The

wrapper or covering shall be unbroken

and shall adequately and securely

envelop the cheese. The following may

be present to a very slight degree: Mold

under the wrapper but not entering the

cheese; to a slight degree: Soiled surface

or surface mold; and to a definite

degree: High edges, irregular press cloth,

lopsided, rough surface, or wrinkled

wrapper or cover. See Table IV of this

section.

(iii) Rindless and paraffin-dipped.

The wrapper or coating applied prior to

paraffin dipping shall adequately and

securely envelop the cheese and have a

coating of paraffin that adheres firmly to

the cheese wrapper or shall be unbroken

but may be definitely wrinkled. The

paraffin may be scaly or blistered, with

very slight mold under the paraffin, but

there shall be no indication that mold

has entered the cheese. The cheese may

possess the following characteristics to

a slight degree: Defective coating, soiled

surface, or surface mold; and the

following to a definite degree: High

edges, lopsided, irregular press cloth, or

rough surface. See Table IV of this

section.

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

Flavor characteristics AA A B

Acid ............................................................................................................................................................... — VS D

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Body and texture characteristics AA A B

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Color characteristics AA A B

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

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

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

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

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

Seamy ........................................................................................................................................................... — — S

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

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

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

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

Finish and appearance characteristics AA A B

Rindless:

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

High edges ............................................................................................................................................ — S D
11250 Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations

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

Finish and appearance characteristics AA A B

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 (paraffin dipped) .................................................................................... S S D

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.

58.2480 U.S. grade not assignable.

Colby cheese shall not be assigned a

U.S. grade for one or more of the

following reasons:

(a) The cheese fails to meet or exceed

the requirements for U.S. Grade B.

(b) The cheese is produced in a plant

that is rated ineligible for USDA grading

service or is not USDA-approved.

Explanation of Terms

58.2481 Explanation of terms.

(a) With respect to types of surface

protection:

(1) Paraffin. Refined paraffin,

amorphous wax, microcrystalline wax,

or any combination of such or any other

suitable substance.

(2) Paraffin dipped. Cheese that has

been coated with paraffin.

(3) Rind. A hard coating caused by the

dehydration of the surface of the cheese.

(4) Rinded. A protection developed by

the formation of a rind.

(5) Rindless. Cheese which has not

formed a rind due to the impervious

type of wrapper, covering or container,

enclosing the cheese.

(6) Wrapped. Cheese that has been

covered with a transparent or opaque

material (plastic film type or foil) next

to the surface of the cheese.

(7) Wrapper or covering. A plastic

film or foil material next to the surface

of the cheese, used as an enclosure or

covering of the cheese.

(b) With respect to flavor:

(1) Very slight. Detected only upon

very critical examination.

(2) Slight. Detected only upon critical

examination.

(3) Definite. Not intense but

detectable.

(4) Undesirable. Those listed in excess

of the intensity permitted or those

characterizing flavors not listed.

(5) Acid. Sharp and puckery to the

taste, characteristic of lactic acid.

(6) Barny. A flavor characteristic of

the odor of a poorly ventilated cow

barn.

(7) Bitter. Distasteful, similar to the

taste of quinine.

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

sweetclover, silage, or similar feed) in

milk carried through into the cheese.

(9) Flat. Insipid, practically devoid of

any characteristic colby cheese flavor.

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

(11) Lacking in flavor development.

No undesirable and very little, if any,

colby cheese flavor development.

(12) Malty. A distinctive, harsh flavor

suggestive of malt.

(13) Old milk. Lacks freshness.

(14) Onion. A flavor recognized by the

peculiar taste and aroma suggestive of

its name. Present in milk or cheese

when the cows have eaten onions,

garlic, or leeks.

(15) Rancid. A flavor suggestive of

rancidity or butyric acid; sometimes

associated with bitterness.

(16) Sour. An acid, pungent flavor

resembling vinegar.

(17) Utensil. A flavor that is

suggestive of improper or inadequate

washing and sterilization of milking

machines, utensils, or factory

equipment.

(18) Weedy. A flavor present in cheese

when cows have eaten weedy hay or

grazed on weed-infested pasture.

(19) Whey-taint. A slightly acid flavor

characteristic of fermented whey.

(20) Yeasty. A flavor indicating yeasty

fermentation.

(c) With respect to body and texture:

(1) Very slight. Detected only upon

very critical examination and present

only to a minute degree.

(2) Slight. Barely identifiable and

present only to a small degree.

(3) Definite. Readily identifiable and

present to a substantial degree.

(4) Coarse. Feels rough, dry, and

sandy.

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

cheese which does not readily break

down when rubbed between the thumb

and fingers.

(6) Crumbly. Tends to fall apart when

rubbed between the thumb and fingers.

(7) Curdy. Smooth but firm; when

worked between the fingers is rubbery

and not waxy or broken down.

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

(9) Gassy. Gas holes of various sizes

and may be scattered.

(10) Loosely knit. Curd particles are

not well-matted and fused together.

(11) Mealy. Short body, does not mold

well and looks and feels like corn meal

when rubbed between the thumb and

fingers.

(12) Mechanical openings. Irregular

shaped openings that are caused by

variations in make procedure and not

caused by gas fermentation.

(13) Pasty. Is usually a weak body and

when the cheese is rubbed between the

thumb and fingers becomes sticky and

smeary.

(14) Pinny. Numerous very small gas

holes.

(15) Reasonably firm. Somewhat less

firm but not to the extent of being weak.

(16) Short. No elasticity in the cheese

plug and when rubbed between the
Federal Register / Vol. 60, No. 40 / Wednesday, March 1, 1995 / Rules and Regulations 11251

thumb and fingers, the cheese tends

toward mealiness.

(17) Slitty. Narrow, elongated slits

generally associated with a cheese that

is gassy or yeasty. Sometimes referred to

as ‘‘fish-eyes.’’

(18) Sweet holes. Spherical gas holes

which are glossy in appearance and

usually about the size of BB shots.

These gas holes are sometimes referred

to as ‘‘shot holes.’’

(19) Weak. The cheese plug is soft but

is not necessarily sticky like a pasty

cheese and requires little pressure to

crush.

(d) With respect to color:

(1) Very slight. Detected only upon

very critical examination and present

only to a minute degree.

(2) Slight. Barely identifiable and

present only to a small degree.

(3) Acid-cut. A bleached or faded

color which sometimes varies

throughout the cheese and appears most

often around mechanical openings.

(4) Bleached surface. A faded color

beginning at the surface and progressing

inward.

(5) Dull or faded. A color condition

lacking in luster or translucency.

(6) Mottled. Irregular shaped spots or

blotches in which portions are light

colored and others are of higher color.

Also an unevenness of color due to

combining the curd from two different

vats, sometimes referred to as ‘‘mixed

curd.’’

(7) Salt spots. Large light colored

spots or areas.

(8) Seamy. White thread-like lines

that form when the curd is not properly

matted or fused.

(9) Unnatural. Deep orange or reddish

color.

(10) Uncolored. Absence of added

coloring.

(11) Wavy. Unevenness of color which

appears as layers or waves.

(e) With respect to finish and

appearance:

(1) Very slight. Detected only upon

very critical examination and present to

a minute degree.

(2) Slight. Barely identifiable and

present to a small degree.

(3) Definite. Readily identifiable and

present to a substantial degree.

(4) Adequately and securely

enveloped. The wrapper or covering is

properly sealed and entirely encloses

the cheese with sufficient adherence to

the surface of the cheese to protect it

from contamination or dehydration.

(5) Bandage. Cheese cloth used to

wrap cheese prior to dipping in paraffin.

(6) Bandage evenly placed. Placement

of the bandage so that it completely

envelops the cheese and overlaps evenly

about one inch.

(7) Bright surface. Clean, glossy

surface.

(8) Burst or torn bandage. A severance

of the bandage usually occurring at the

side seam; or when the bandage is

otherwise snagged or broken.

(9) Checked rind. Numerous small

cracks or breaks in the rind which

sometimes follows the outline of curd

particles.

(10) Defective coating. A brittle

coating of paraffin that breaks and peels

off in the form of scales or flakes; flat

or raised blisters or bubbles under the

surface of the paraffin; checked paraffin,

including cracks, breaks or hairline

checks in the paraffin or coating of the

cheese.

(11) Firm sound rind. A rind

possessing a firmness and thickness (not

easily dented or damaged) consistent

with the size of the cheese and which

is dry, smooth, and closely knit,

sufficient to protect the interior quality

from external defects; free from checks,

cracks, breaks, or soft spots.

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

side of the cheese.

(13) Huffed. A block of cheese which

is swollen because of gas fermentation.

The cheese becomes rounded or oval in

shape instead of having flat surfaces.

(14) Irregular press cloth. Press cloth

improperly placed in the hoop resulting

in too much press cloth on one end and

insufficient on the other causing

overlapping; wrinkled and loose fitting.

(15) Lopsided. One side of the cheese

is higher than the other side.

(16) Mold under bandage and

paraffin. Mold spots or areas under the

paraffin.

(17) Mold under wrapper or covering.

Mold spots or areas under the wrapper

or covering.

(18) Rind rot. Soft spots on the rind

that have become discolored and are

decayed or decomposed.

(19) Rough surface. Lacks

smoothness.

(20) Smooth surface. Not rough or

uneven.

(21) Soft spots. Areas soft to the touch

and which are usually faded and moist.

(22) Soiled surface. Milkstone, rust

spots, or other discoloration on the

surface of the cheese.

(23) Sour rind. A fermented rind

condition, usually confined to the faces

of the cheese.

(24) Surface mold. Mold on the

exterior of the paraffin or wrapper.

(25) Wax or paraffin that adheres

firmly to the surface of the cheese. A

coating with no cracks, breaks, or loose

areas.

(26) Weak rind. A thin rind which

possesses little or no resistance to

pressure.

Dated: February 23, 1995.

Lon Hatamiya,

Administrator.

[FR Doc. 95–4953 Filed 2–28–95; 8:45 am]

BILLING CODE 3410–02–P