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Electronic Code of Federal Regulations

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e-CFR Data is current as of September 15, 2014

Title 21Chapter ISubchapter BPart 133


TITLE 21—Food and Drugs

CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)

SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION

PART 133—CHEESES AND RELATED CHEESE PRODUCTS

rule

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.
rule

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.


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