New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.12 - Mozzarella cheese standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General. New York State Seal of Quality
				  mozzarella cheese must be made using only New York State milk and must meet the
				  fat and moisture standards as set forth in 1 NYCRR Part 17, section 17.67 for
				  whole milk mozzarella, section 17.68 for part skim mozzarella, section 17.69
				  for low moisture, whole milk mozzarella and section 17.70 for low moisture,
				  part skim mozzarella. The determination of the Seal of Quality grade of
				  mozzarella cheese shall be on the basis of rating (A) flavor, (B) body and
				  texture, (C) color, (D) finish and appearance, and (E) melt (for low moisture
				  cheeses only). The rating of each quality factor shall be established on the
				  basis of characteristics present in cheese from any sample. The final grade
				  shall be established on the basis of the lowest rating of any one of the
				  quality characteristics. Seal of Quality mozzarella cheese shall conform to the
				  following requirements and standards:
(1)
				  Flavor. Shall possess desirable and pleasing flavor and odor characteristics.
				  It may possess bitter, fruity, metallic/oxidized, and unclean type flavors,
				  upon critical examination, to a very slight degree. It may possess acid,
				  cooked, and feed type flavors to a slight degree. Cheese may have a flat and
				  salt flavor to a definite degree. A salt flavor cannot be to the extent that
				  the natural cheese flavor is masked over. Mozzarella cheese may not possess
				  fermented, rancid, or yeasty flavors to any degree.
(2) Body and texture. Mozzarella cheese of
				  this grade shall be firm bodied, whole milk mozzarella may be less firm than
				  low moisture, part skim. Cheese shall have uniform firmness on all sides. The
				  texture must be smooth, with the exception that a slight roughness to the
				  surface due to salt may be apparent. The texture and body of the cheese should
				  be smooth and springy, very close and uniform, and not have a corky or curdy
				  appearance. Whole milk mozzarella is permitted a slight degree of free fat on
				  the interior surfaces. While the texture of low moisture, part skim mozzarella
				  cheese should be devoid of free fat on the interior surfaces. In addition, the
				  cheese must be free of any evidence of gas formation, a few slits may be noted
				  in the interior, however, such slits shall not be the result of gas formation.
				  Shredded cheese in bulk or retail packages shall be reasonably uniform in size
				  and be reasonably free of caking.
(3) Color. Cheese may be white to a light
				  creamy color but should not have a dull chalky appearance. The color may be
				  slightly wavy in appearance. The surface of the cheese should have a glossy
				  sheen. Any mottling or unnatural coloration shall not be present.
(4) Finish and appearance. The wrapper or
				  covering shall adequately and securely envelop the cheese, be neat, unbroken
				  and fully protect the surface but may be slightly wrinkled. The basic shape of
				  the cheese shall be reasonably uniform throughout. Sides may be slightly
				  rounded but not appear huffed which could indicate the presence of gas. To a
				  slight degree, cracks could be present on the surface. There shall not be any
				  mold on the surface or within the cheese. Edges may be rounded to a
				  degree.
(5) Melt (applies to low
				  moisture cheeses only). When melted on a pizza shell, mozzarella cheese should
				  not show excessive blistering, or burning, or unnatural coloration. There shall
				  only be very slight signs of free oil on the surface of the melted cheese.
				  Cheese should melt down and uniformly cover the surface. The mouth-feel of the
				  cheese should be smooth. Cheese of this grade should have at least a six inch
				  stretch and show a firm string when lifted with a fork. In all cases where
				  other defects are noted under a category, the defect shall be described and the
				  official grader will determine the extent to which it should be allowed. The
				  melt test shall be done in the following manner:
(i) Apparatus.
(a) Balance scale of 500 gram capacity
				  sensitive to 50 mg. plus or minus.
(b) Oven capable of heating to 550 degrees
				  Fahrenheit uniformly over the entire surface.
(c) Pizza tray of appropriate size.
(d) Household type shredder.
(e) Table fork.
(ii) Ingredients.
(a) Heavy concentrated tomato puree (11.3
				  percent to 15 percent of natural tomato soluble solids).
(b) Pizza shell, 1/4" minimum thickness,
				  premade, store bought, slightly baked. May be frozen.
(c) Shredded low moisture cheese.
(iii) Procedure.
(a) Preheat oven to 500 degrees
				  Fahrenheit.
(b) Prepare pizza using
				  the following amounts or exact proportions thereof:
(1) Evenly spread four oz. pizza sauce over
				  12 inch diameter 1/4 thick shell. Leave 1/2" around edge of shell.
(2) Evenly distribute 70 grams of shredded
				  mozzarella over 1/2 of the 12" diameter shell. A second sample may be used on
				  the other half of shell.
(3) Place
				  prepared pizza in the preheated oven at 500 degrees Fahrenheit for eight to ten
				  minutes. If using frozen shell, unthaw and bake one to two minutes
				  longer.
(c) Remove pizza
				  from oven, wait one minute and then insert tip of table fork into the cheese,
				  lift vertically to determine length of stretch.
(d) Observe for free fat, color, blistering
				  or burn and degree of coverage.