Dairy Ingredients for Food Processing

Table 10.1.

U

. S
. Food and Drug Administration compositional standards for natural cheeses.

Cheese

% Moisture, max.

% Fat in dry matter

Cheese

% Moisture, max.

% Fat in dry matter

Asiago, fresh

45

50

Monterey Jack

44

50

Asiago, medium

35

45

Mozzarella, Scamorza

52 – 60

45

Asiago, old

32

42

Mozzarella, low moisture

45 – 52

45

Blue

46

50

Mozzarella, part - skim

52 – 60

30 – 45

Brick

44

50

Mozzarella, part - skim, low moisture

45 – 52

30 – 45

Caciocavalle Sicilliano

40

42

Muenster

46

50

Camembert, soft ripened

—

50

Neufchatel

65

20 – 33 *

Cheddar

39

50

Nuworld

46

50

Colby

40

50

Parmesan, reggiano

32

32

Cook, dry curd

80

—

Provolone, pasta fi

let

45

45

Cottage, dry curd

80

0.5

a^

Ricotta

80

11

Cottage, low fat

80

0.5 – 2 *

Ricotta, skim milk

80

6 – 10

Cottage, creamed

80

4 *

Romano

34

38

Cream

55

33 *

Roquefort

45

50

Edam

45

40

Samsoe

41

45

Gammelost

52

—

Sap sago

38

—

Gorgonzola

42

50

Semi - soft

39 – 50

50

Gouda

45

46

Semi - soft, part skim

50

45 – 50

Granular, stirred curd

39

50

Skim milk cheese for manufacturing

50

—

Gruyere

39

45

Spiced

—

50

Hard cheeses

39

50

Spiced, part - skim

—

20 – 50

Hard, grating

34

32

Swiss, Emmental

41

43

Limburger

50

50

* % fat in cheese

per se

CFR: 21CFR133. Code of Federal Regulations, Title 21, Volume 2, Part 133. Food and Drug Administration, April 1, 2003. Pages

308 – 359

232