21 CFR Subpart B - Subpart B—Requirements for Specific Standardized Cheese and Related Products

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  1. § 133.102 Asiago fresh and asiago soft cheese.
  2. § 133.103 Asiago medium cheese.
  3. § 133.104 Asiago old cheese.
  4. § 133.106 Blue cheese.
  5. § 133.108 Brick cheese.
  6. § 133.109 Brick cheese for manufacturing.
  7. § 133.111 Caciocavallo siciliano cheese.
  8. § 133.113 Cheddar cheese.
  9. § 133.114 Cheddar cheese for manufacturing.
  10. § 133.116 Low sodium cheddar cheese.
  11. § 133.118 Colby cheese.
  12. § 133.119 Colby cheese for manufacturing.
  13. § 133.121 Low sodium colby cheese.
  14. § 133.123 Cold-pack and club cheese.
  15. § 133.124 Cold-pack cheese food.
  16. § 133.125 Cold-pack cheese food with fruits, vegetables, or meats.
  17. § 133.127 Cook cheese, koch kaese.
  18. § 133.128 Cottage cheese.
  19. § 133.129 Dry curd cottage cheese.
  20. § 133.133 Cream cheese.
  21. § 133.134 Cream cheese with other foods.
  22. § 133.136 Washed curd and soaked curd cheese.
  23. § 133.137 Washed curd cheese for manufacturing.
  24. § 133.138 Edam cheese.
  25. § 133.140 Gammelost cheese.
  26. § 133.141 Gorgonzola cheese.
  27. § 133.142 Gouda cheese.
  28. § 133.144 Granular and stirred curd cheese.
  29. § 133.145 Granular cheese for manufacturing.
  30. § 133.146 Grated cheeses.
  31. § 133.147 Grated American cheese food.
  32. § 133.148 Hard grating cheeses.
  33. § 133.149 Gruyere cheese.
  34. § 133.150 Hard cheeses.
  35. § 133.152 Limburger cheese.
  36. § 133.153 Monterey cheese and monterey jack cheese.
  37. § 133.154 High-moisture jack cheese.
  38. § 133.155 Mozzarella cheese and scamorza cheese.
  39. § 133.156 Low-moisture mozzarella and scamorza cheese.
  40. § 133.157 Part-skim mozzarella and scamorza cheese.
  41. § 133.158 Low-moisture part-skim mozzarella and scamorza cheese.
  42. § 133.160 Muenster and munster cheese.
  43. § 133.161 Muenster and munster cheese for manufacturing.
  44. § 133.162 Neufchatel cheese.
  45. § 133.164 Nuworld cheese.
  46. § 133.165 Parmesan and reggiano cheese.
  47. § 133.167 Pasteurized blended cheese.
  48. § 133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
  49. § 133.169 Pasteurized process cheese.
  50. § 133.170 Pasteurized process cheese with fruits, vegetables, or meats.
  51. § 133.171 Pasteurized process pimento cheese.
  52. § 133.173 Pasteurized process cheese food.
  53. § 133.174 Pasteurized process cheese food with fruits, vegetables, or meats.
  54. § 133.175 Pasteurized cheese spread.
  55. § 133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
  56. § 133.178 Pasteurized neufchatel cheese spread with other foods.
  57. § 133.179 Pasteurized process cheese spread.
  58. § 133.180 Pasteurized process cheese spread with fruits, vegetables, or meats.
  59. § 133.181 Provolone cheese.
  60. § 133.182 Soft ripened cheeses.
  61. § 133.183 Romano cheese.
  62. § 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
  63. § 133.185 Samsoe cheese.
  64. § 133.186 Sap sago cheese.
  65. § 133.187 Semisoft cheeses.
  66. § 133.188 Semisoft part-skim cheeses.
  67. § 133.189 Skim milk cheese for manufacturing.
  68. § 133.190 Spiced cheeses.
  69. § 133.191 Part-skim spiced cheeses.
  70. § 133.193 Spiced, flavored standardized cheeses.
  71. § 133.195 Swiss and emmentaler cheese.
  72. § 133.196 Swiss cheese for manufacturing.