(iv) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid. (ii) Coloring to mask any natural yellow color in the curd. Rennet and/or clotting enzymes of animal, plant, or microbial origin. Cow's milk, nonfat milk, or cream, as defined in § 133.3, or the corresponding products of water buffalo origin, except that cow's milk products are not combined with water buffalo products. The following safe and suitable ingredients may be used: One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure. The molded curd is firmed by immersion in cold water and drained. In molding, the curd is kept sufficiently warm to cause proper sealing of the surface. It is immersed in hot water or heated with steam and is kneaded and stretched until smooth and free of lumps. The curd may be iced, it may be held under refrigeration, and it may be permitted to warm to room temperature and ripen further. The curd may be collected in bundles for further drainage and for ripening. It may be washed with cold water and the water drained off. The whey is drained and the curd may be cut and piled to promote further separation of whey. The mass is cut, stirred, and allowed to stand. One or more of the clotting enzymes specified in paragraph (b)(2) of this action is added to set the dairy ingredients to a semisolid mass. (3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. (2) The phenol equivalent value of 0.25 gram of low-moisture mozzarella cheese is not more than 3 micrograms as determined by the method described in § 133.5. The minimum milkfat content is 45 percent by weight of the solids and the moisture content is more than 45 percent but not more than 52 percent by weight as determined by the methods described in § 133.5. (1) Low-moisture mozzarella cheese, low-moisture scamorza cheese is the food prepared from dairy ingredients and other ingredients specified in this section by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. 133.156 Low-moisture mozzarella and scamorza cheese. Subpart B - Requirements for Specific Standardized Cheese and Related Products PART 133 - CHEESES AND RELATED CHEESE PRODUCTS SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION The information on this page is current as of Jun 07, 2023.įor the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR).
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