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Current Position:Home » Documents » Food Laws & Regulations » USA »

USA: e-CFR Title 21 Food and Drug - PART 133 - CHEESES AND RELATED CHEESE PRODUCTS

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  • Published: 2012-12-20
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Introduction
Title 21: Food and Drugs

PART 133—CHEESES AND RELATED CHEESE PRODUCTS

Contents

Subpart A—General Provisions
§ 133.3 Definitions.
§ 133.5 Methods of analysis.
§ 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.

Subpart B—Requirements for Specific Standardized Cheese and Related Products
§ 133.102 Asiago fresh and asiago soft cheese.
§ 133.103 Asiago medium cheese.
§ 133.104 Asiago old cheese.
§ 133.106 Blue cheese.
§ 133.108 Brick cheese.
§ 133.109 Brick cheese for manufacturing.
§ 133.111 Caciocavallo siciliano cheese.
§ 133.113 Cheddar cheese.
§ 133.114 Cheddar cheese for manufacturing.
§ 133.116 Low sodium cheddar cheese.
§ 133.118 Colby cheese.
§ 133.119 Colby cheese for manufacturing.
§ 133.121 Low sodium colby cheese.
§ 133.123 Cold-pack and club cheese.
§ 133.124 Cold-pack cheese food.
§ 133.125 Cold-pack cheese food with fruits, vegetables, or meats.
§ 133.127 Cook cheese, koch kaese.
§ 133.128 Cottage cheese.
§ 133.129 Dry curd cottage cheese.
§ 133.133 Cream cheese.
§ 133.134 Cream cheese with other foods.
§ 133.136 Washed curd and soaked curd cheese.
§ 133.137 Washed curd cheese for manufacturing.
§ 133.138 Edam cheese.
§ 133.140 Gammelost cheese.
§ 133.141 Gorgonzola cheese.
§ 133.142 Gouda cheese.
§ 133.144 Granular and stirred curd cheese.
§ 133.145 Granular cheese for manufacturing.
§ 133.146 Grated cheeses.
§ 133.147 Grated American cheese food.
§ 133.148 Hard grating cheeses.
§ 133.149 Gruyere cheese.
§ 133.150 Hard cheeses.
§ 133.152 Limburger cheese.
§ 133.153 Monterey cheese and monterey jack cheese.
§ 133.154 High-moisture jack cheese.
§ 133.155 Mozzarella cheese and scamorza cheese.
§ 133.156 Low-moisture mozzarella and scamorza cheese.
§ 133.157 Part-skim mozzarella and scamorza cheese.
§ 133.158 Low-moisture part-skim mozzarella and scamorza cheese.
§ 133.160 Muenster and munster cheese.
§ 133.161 Muenster and munster cheese for manufacturing.
§ 133.162 Neufchatel cheese.
§ 133.164 Nuworld cheese.
§ 133.165 Parmesan and reggiano cheese.
§ 133.167 Pasteurized blended cheese.
§ 133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
§ 133.169 Pasteurized process cheese.
§ 133.170 Pasteurized process cheese with fruits, vegetables, or meats.
§ 133.171 Pasteurized process pimento cheese.
§ 133.173 Pasteurized process cheese food.
§ 133.174 Pasteurized process cheese food with fruits, vegetables, or meats.
§ 133.175 Pasteurized cheese spread.
§ 133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
§ 133.178 Pasteurized neufchatel cheese spread with other foods.
§ 133.179 Pasteurized process cheese spread.
§ 133.180 Pasteurized process cheese spread with fruits, vegetables, or meats.
§ 133.181 Provolone cheese.
§ 133.182 Soft ripened cheeses.
§ 133.183 Romano cheese.
§ 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
§ 133.185 Samsoe cheese.
§ 133.186 Sap sago cheese.
§ 133.187 Semisoft cheeses.
§ 133.188 Semisoft part-skim cheeses.
§ 133.189 Skim milk cheese for manufacturing.
§ 133.190 Spiced cheeses.
§ 133.191 Part-skim spiced cheeses.
§ 133.193 Spiced, flavored standardized cheeses.
§ 133.195 Swiss and emmentaler cheese.
§ 133.196 Swiss cheese for manufacturing.

Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
 
 
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