California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 1 - Dairies › Article 4 - Special Varieties of Cheese › Section 416 - Pasteurized Process Cheese

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
In accordance with the provisions of Sections
					 37822-37823 of the Food and
					 Agricultural Code, the standards of composition and labeling requirements for
					 products defined in Sections
					 37821,
					 37851, to
					 37854,
					 37881 to
					 37884,
					 37911 to
					 37913,
					 37941 to
					 37944, inclusive, of the Food and
					 Agricultural Code are as contained in Sections
					 416 to
					 427, inclusive, of the California
					 Administrative Code.
(a) The moisture
				  content of a pasteurized process cheese made from a single variety is not more
				  than 1 percent greater than the maximum moisture prescribed for the variety of
				  cheese used, but in no case more than 43 percent, except that the moisture
				  content of pasteurized process wash curd cheese or pasteurized process colby
				  cheese is not more than 40 percent; the moisture content of pasteurized process
				  Swiss cheese, or pasteurized process Gruyere cheese is not more than 44
				  percent; and the moisture content of pasteurized process Limburger cheese is
				  not more than 51 percent.
(b) The
				  moisture content of a pasteurized process cheese made from two or more
				  varieties of cheese shall not be more than 1 percent greater than the
				  arithmetical average of the maximum moisture content prescribed for the
				  varieties of cheese used, but in no case is the moisture content more than 43
				  percent, except that the moisture content of the pasteurized process cheese
				  made from two or more varieties of cheddar cheese, wash curd cheese, colby
				  cheese, and granular cheese is not more than 40 percent, and the moisture
				  content of a mixture of Swiss cheese and Gruyere cheese is not more than 44
				  percent.
(c) The fat content of the
				  solids of a pasteurized process cheese made from a single variety of cheese is
				  not less than the minimum prescribed for the variety of cheese used, but in no
				  case is less than 47 percent, except that the fat content of the solids of
				  pasteurized process Swiss cheese is not less than 43 percent and the fat
				  content of the solids of pasteurized process Gruyere cheese is not less than 45
				  percent.
(d) The fat content of the
				  solids of a pasteurized process cheese made from two or more varieties of
				  cheese is not less than the arithmetical average of the minimum fat content
				  prescribed for the varieties of cheese used, but in no case less than 47
				  percent, except that the fat content of the solids of a pasteurized processed
				  Gruyere cheese made from a mixture of Swiss cheese and Gruyere cheese is not
				  less than 45 percent.
1. Amendment
					 filed 4-25-75 as procedural and organizational; effective upon filing (Register
					 75, No. 17).
Note: Authority cited: Sections
						37821,
						37822,
						37823,
						37851-
						37854,
						37881-
						37884,
						37911-
						37913,
						37941-
						37944,
						Food and Agricultural Code.