[Federal Register Volume 61, Number 70 (Wednesday, April 10, 1996)]
[Rules and Regulations]
[Pages 15875-15881]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 96-8930]
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Rules and Regulations
Federal Register
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Federal Register / Vol. 61, No. 70 / Wednesday, April 10, 1996 /
Rules and Regulations
[[Page 15875]]
DEPARTMENT OF AGRICULTURE
Agricultural Marketing Service
7 CFR Part 58
[DA-91-010B]
Grading and Inspection, General Specifications for Approved
Plants and Standards for Grades of Dairy Products; United States
Standards for Grades of Monterey (Monterey Jack) Cheese
AGENCY: Agricultural Marketing Service, USDA.
ACTION: Final rule.
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SUMMARY: This document revises the United States Standards for Grades
of Monterey (Monterey Jack) Cheese. The final rule action revises the
standards to recognize differences in cheese characteristics resulting
from technological changes in manufacturing practices and to more
accurately describe consumer-acceptable product. The revision expands
the permissible range of open body characteristics to include monterey
(monterey jack) cheese manufactured using automated equipment. The
revision was initiated at the request of the National Cheese Institute
(NCI) and was developed in cooperation with NCI and other dairy trade
associations.
EFFECTIVE DATE: May 10, 1996.
FOR FURTHER INFORMATION CONTACT: Roland S. Golden, Dairy Products
Marketing Specialist, Dairy Standardization Branch, USDA/AMS/Dairy
Division, Room 2750-S, P.O. Box 96456, Washington, DC 20090-6456, (202)
720-7473.
SUPPLEMENTARY INFORMATION: This final rule has been reviewed under
Executive Order 12778, Civil Justice Reform. This action is not
intended to have retroactive effect. This rule does not preempt any
State or local laws, regulations, or policies, unless they present an
irreconcilable conflict with this rule. There are no administrative
procedures which must be exhausted prior to any judicial challenge to
the provisions of this rule.
The final rule also has been reviewed in accordance with the
Regulatory Flexibility Act, 5 U.S.C. 601 et seq. The Administrator,
Agricultural Marketing Service, has determined that the final rule does
not have a significant economic impact on a substantial number of small
entities because use of the standards is voluntary and the revision
does not increase costs to those utilizing the standards.
The Department is issuing this rule in conformance with Executive
Order 12866.
To recognize differences in cheese characteristics resulting from
technological changes in the manufacture of monterey (monterey jack)
cheese and to permit the assignment of U.S. grade to cheese
manufactured utilizing this technology, USDA has revised the U.S.
Standards for Grades of Monterey (Monterey Jack) Cheese. The revised
standards have received general support from many manufacturers of
monterey (monterey jack) cheese and dairy trade associations
representing the cheese industry.
In view of the need for revised standards, the Department published
on March 3, 1995 (60 FR 11919) a proposal to revise the United States
Standards for Grades of Monterey (Monterey Jack) Cheese. The standards
contained in this final rule are the same as those set forth in the
proposal. The new standards establish the following:
1. Expand Body and Texture Criteria To Permit U.S. Grade Assignment to
Monterey (Monterey Jack) Cheese That Contains Less Than Numerous
Mechanical Openings
The current U.S. Standards for Grades of Monterey (Monterey Jack)
Cheese became effective in 1973. When these standards were established,
production procedures encouraged the formation of numerous small
mechanical openings evenly distributed throughout the cheese. Since
then, automated manufacturing processes have been developed which have
altered traditional body characteristics. Monterey (monterey jack)
cheese that is produced using automated production technology has
resulted in cheese that no longer exhibits numerous mechanical
openings. Cheese produced in this manner is readily available and is
capturing an increasing share of the monterey cheese market. Changes in
body characteristics have not altered the flavor or reduced the
useability of the cheese.
Changes in the standards provide for the assignment of U.S. grades
to monterey (monterey jack) cheese that contains less than numerous
mechanical openings or that may be completely devoid of mechanical
openings. These changes do not disallow mechanical openings in cheese
produced using traditional production methods.
2. Modify the Body Characteristics by Allowing ``Very Slight Weak'' in
U.S. Grade AA Monterey (Monterey Jack) Cheese
Compositional standards permit monterey (monterey jack) cheese to
contain up to 44 percent moisture. Cheese that contains this moisture
content is classified as a semisoft cheese. A very slight weak body is
an acceptable characteristic in this class of cheese. The final rule
adds ``very slight weak'' to the list of permissible body
characteristics for U.S. Grade AA Monterey (Monterey Jack) Cheese.
3. Increase the Minimum Aging Period Before Monterey (Monterey Jack)
Cheese Can Be Graded From 5 to 10 Days
In order to accurately evaluate cheese quality, the cheese must
have completed an aging period during which quality characteristics
develop. All U.S. grade standards for various other varieties of cheese
require an aging period to be at least 10 days. Changes established in
the final rule increase the accuracy in determining U.S. grade for
monterey (monterey jack) cheese by allowing cheese quality
characteristics to develop to a greater extent. This change provides
consistency with the age requirements prescribed for other types of
cheese.
4. Permit the Use of Safe and Suitable Antimycotics on the Surface of
Monterey (Monterey Jack) Cheese, as Sanctioned by the Food and Drug
Administration
The Food and Drug Administration (FDA) has amended the Standards of
Identity for Monterey Cheese and Monterey Jack cheese (21 CFR Part 133,
Cheese and Related Cheese Products,'' as issued by the Food and Drug
Administration) to permit the use of
[[Page 15876]]
antimycotics on the surface of the cheese. The National Cheese
Institute, a trade association representing U.S. cheese manufacturers,
had petitioned FDA to permit the broader use of safe and suitable
antimycotics. Previously, use was permitted only on cuts and slices in
consumer-size packages for a number of standardized cheeses.
The provision for the use of antimycotics is beneficial in
preventing or inhibiting mold development on the surface of monterey
(monterey jack) cheese.
5. Redefine Packaging Requirements
Changes in packaging requirements provide greater clarity and
expands the types of packaging methods permitted. The general-type
packaging requirements outlined recognize the packaging methods (such
as rinded and paraffin-dipped, rindless and wrapped, and rindless and
paraffin-dipped) that are used in the cheese industry today, and
provide latitude for future developments in packaging technology.
6. Update the Terminology and Format of the Standards
The U.S. Standards for Grades of Monterey (Monterey Jack) Cheese
were established in 1973. Since that time, changes in terminology and
formatting of standards have taken place. This revision updates the
standards to provide consistency among the various U.S. grade standards
for cheeses.
USDA grade standards are voluntary standards that are developed
pursuant to the Agricultural Marketing Act of 1946 (7 U.S.C. 1621 et
seq.) to facilitate the marketing process. Manufacturers of dairy
products are free to choose whether or not to use these grade
standards. USDA grade standards for dairy products have been developed
to identify the degree of quality in the various products. Quality in
general refers to usefulness, desirability, and value of the product--
its marketability as a commodity. When monterey (monterey jack) cheese
is officially graded, the USDA regulations and standards governing the
grading of manufactured or processed dairy products are used. These
regulations also require a charge for the grading service provided by
USDA. The Agency believes this revision more accurately identifies the
useful quality characteristics of monterey (monterey jack) cheese.
Public Comments
On March 3, 1995, the Department published a proposed rule (60 FR
11919) to revise the United States Standards for Grades of Monterey
(Monterey Jack) Cheese. The public comment period closed May 2, 1995.
Comments were received from one monterey (monterey jack) cheese
manufacturer.
Discussion of Comments
1. The commenter is concerned that expanding the body and texture
criteria to permit U.S. Grade assignment to monterey (monterey jack)
cheese which has altered traditional body characteristics due to
automated manufacturing process lowers the standards for monterey
(monterey jack) cheese.
United States grade standards assist the orderly marketing of dairy
products by establishing requirements to describe quality in monterey
(monterey jack) cheese. To be of greatest value, these standards must
accurately describe quality in monterey (monterey jack) cheese
available in the market. Changes in manufacturing procedures have
resulted in monterey (monterey jack) cheese that does not exhibit the
numerous mechanical openings found in monterey (monterey jack) cheese
produced according to traditional manufacturing procedures. Cheese
without numerous mechanical openings is currently available and
consumer acceptance is evident by its increasing availability. Changes
in the U.S. grade standards will more accurately define quality in
consumer-acceptable product and permit the assignment of U.S. grade to
more cheese currently available in the market. Cheese made by
traditional methods with numerous mechanical openings is still accepted
in the market and will meet the U.S. grade standards.
2. The commenter is concerned that allowing ``very slight weak''
body in U.S. Grade AA Monterey (Monterey Jack) Cheese would alter the
high moisture cheese classification of the cheese.
Monterey (Monterey jack) cheese is allowed a maximum moisture
content of 44 percent by weight. Cheese with this amount of moisture
content will naturally have a very slight weak body. By allowing a very
slight weak body in U.S. Grade AA Monterey (Monterey Jack) Cheese,
cheese made by traditional methods or made by other methods that
produce a similar cheese would be acceptable.
3. The commenter expressed concern that accepting monterey
(monterey jack) cheese made by automated manufacturing processes would
put the small manufacturers at an economic disadvantage.
United States grade standards define quality in manufactured dairy
products and do not require particular manufacturing procedures. The
value of monterey (monterey jack) cheese is established by the
manufacturer based on cost of production and its market value. This
action expands the scope of the U.S. Standards for Grades of Monterey
(Monterey Jack) Cheese to include expanded high-quality monterey
(monterey jack) cheese produced for today's market.
List of Subjects in 7 CFR Part 58
Dairy products, Food grades and standards, Food labeling, Reporting
and recordkeeping requirements.
For the reasons set forth in the preamble, 7 CFR Part 58 is amended
as follows:
PART 58--[AMENDED]
1. The authority citation for 7 CFR Part 58 continues to read as
follows:
Authority: 7 U.S.C. 1621-1627.
2. Subpart I--United States Standards for Grades of Monterey
(Monterey Jack) Cheese is revised to read as follows:
Subpart I--United States Standards for Grades of Monterey (Monterey
Jack) Cheese
Definitions
Sec.
58.2465 Monterey (Monterey Jack) cheese.
58.2466 Types of surface protection.
U.S. Grades
58.2467 Nomenclature of U.S. grades.
58.2468 Basis for determination of U.S. grade.
58.2469 Specifications for U.S. grades.
58.2470 U.S. grade not assignable.
Explanation of Terms
58.2471 Explanation of terms.
Subpart I--United States Standards for Grades of Monterey (Monterey
Jack) Cheese 1
\1\ Compliance with these standards does not excuse failure to
comply with the provisions of the Federal Food, Drug and Cosmetic
Act.
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Definitions
Sec. 58.2465 Monterey (Monterey Jack) cheese.
Monterey (Monterey Jack) cheese is cheese made by the monterey
process or by any other procedure which produces a finished cheese
having the same organoleptic, physical, and chemical properties as the
cheese produced by the monterey process. The cheese is made from
pasteurized cow's milk. It may contain added common salt and contains
not more than 44 percent moisture, its total solids content is not less
than 50 percent milkfat, and it conforms to the applicable provisions
of
[[Page 15877]]
21 CFR Part 133, ``Cheeses and Related Cheese Products,'' as issued by
the Food and Drug Administration.
Sec. 58.2466 Types of surface protection.
The following are the types of surface protection for monterey
(monterey jack) cheese:
(a) Rinded and paraffin-dipped.
The cheese that has formed a rind is dipped in a refined paraffin,
amorphous wax, microcrystalline wax, or other suitable substance. Such
coating is a continuous, unbroken, and uniform film adhering tightly to
the entire surface of the cheese rind.
(b) Rindless.
(1) Wrapped. The cheese is completely enveloped in a tight-fitting
wrapper or other protective covering, which is sealed with sufficient
overlap or satisfactory closure. The wrapper or covering shall not
impart color or objectionable taste or odor to the cheese. The wrapper
or covering shall be of sufficiently low permeability to air so as to
prevent the formation of a rind.
(2) Paraffin-dipped. The cheese is dipped in a refined paraffin,
amorphous wax, microcrystalline wax, or other suitable substance. The
paraffin shall be applied so that it is continuous, unbroken, and
uniformly adheres tightly to the entire surface. If a wrapper or
coating is applied to the cheese prior to paraffin dipping, it shall
completely envelop the cheese and not impart color or objectionable
taste or odor to the cheese.
(c) If antimycotics are used, they shall be used in accordance with
the provisions of Food and Drug Administration regulations (21 CFR Part
133).
U.S. Grades
Sec. 58.2467 Nomenclature of U.S. grades.
The nomenclature of U.S. grades is as follows:
(a) U.S. Grade AA.
(b) U.S. Grade A.
(c) U.S. Grade B.
Sec. 58.2468 Basis for determination of U.S. grade.
(a) The cheese shall be graded no sooner than 10 days of age.
(b) The rating of each quality factor shall be established on the
basis of characteristics present in any vat of cheese.
(c) The U.S. grades of monterey (monterey jack) cheese are
determined on the basis of rating the following quality factors:
(1) Flavor.
(2) Body and Texture.
(3) Color.
(4) Finish and Appearance.
(d) The final U.S. grade shall be determined on the basis of the
lowest rating of any one of the quality factors.
Sec. 58.2469 Specifications for U.S. grades.
The general requirements for the U.S. Grades of Monterey (Monterey
Jack) Cheese are as follows:
(a) U.S. Grade AA. U.S. Grade AA Monterey (Monterey Jack) Cheese
shall conform to the following requirements (See Tables I, II, III, and
IV of this section):
(1) Flavor. The cheese shall possess a fine and highly pleasing
monterey (monterey jack) cheese flavor which is free from undesirable
tastes and odors; or may be lacking in flavor development. The cheese
may possess a very slight acid or feed flavor. See Table I of this
section.
(2) Body and Texture. A plug drawn from the cheese shall be
reasonably firm. Dependent upon the method of manufacture, a
satisfactory plug may exhibit evenly distributed small mechanical
openings or a close body. The cheese shall be free from sweet holes,
yeast holes, or other gas holes. The body may be very slightly weak,
and the texture may be definitely curdy. See Table II of this section.
(3) Color. The color shall be natural, uniform, and bright. See
Table III of this section.
(4) Finish and appearance.
(i) Rinded and paraffin-dipped. The bandage shall be evenly placed
over the entire surface of the cheese and be free from unnecessary
overlapping and wrinkles, and not burst or torn. The rind shall be
sound, firm, smooth, and provide good protection to the cheese. The
surface shall be smooth, bright, and have a good coating of wax or
coating of paraffin that adheres firmly to all surfaces. The cheese
shall be free from mold under the paraffin. The cheese shall be free
from high edges, huffing, or lopsidedness, but may possess soiled
surface to a very slight degree. See Table IV of this section.
(ii) Rindless and wrapped. The wrapper or covering shall be
practically smooth and properly sealed with adequate overlapping at the
seams or sealed by any other satisfactory type of closure. The wrapper
or covering shall be neat and shall adequately and securely envelop the
cheese, but may be slightly wrinkled. Allowance should be made for
slight wrinkles caused by crimping or sealing when vacuum packaging is
used. The cheese shall be free from mold under the wrapper or covering
and shall not be huffed or lopsided. See Table IV of this section.
(iii) Rindless and paraffin-dipped. The cheese surface shall be
smooth, bright, and have a good coating of paraffin that adheres
firmly. If a wrapper or coating is applied prior to paraffin dipping,
it shall completely envelop the cheese. The cheese shall be free from
high edges, huffing, lopsidedness, or mold. The cheese may possess
soiled surface to a very slight degree. The wrapper may be wrinkled to
a slight degree. See Table IV of this section.
(b) U.S. Grade A. U.S. Grade A Monterey (Monterey Jack) Cheese
shall conform to the following requirements (See Tables I, II, III, and
IV of this section):
(1) Flavor. The cheese shall possess a pleasing monterey (monterey
jack) cheese flavor which is free from undesirable tastes and odors; or
may be lacking in flavor development. The cheese may possess bitter or
flat flavor to a very slight degree; and acid or feed flavor to a
slight degree. See Table I of this section.
(2) Body and texture. A plug drawn from the cheese shall be
reasonably firm. Dependent upon the method of manufacture, a
satisfactory plug may exhibit evenly distributed mechanical openings or
a close body. The plug shall be free from sweet holes, yeast holes, or
other gas holes. The body and texture may be very slightly weak or
loosely knit, and definitely curdy. See Table II of this section.
(3) Color. The color shall be natural, fairly uniform, and bright.
The cheese may possess waviness to a very slight degree. See Table III
of this section.
(4) Finish and appearance.
(i) Rinded and paraffin-dipped. The bandage shall be evenly placed
over the entire surface of the cheese and not be burst or torn. The
rind shall be sound, firm, smooth, and provide good protection to the
cheese. The surface shall be practically smooth, bright, and have a
good coating of paraffin that adheres firmly to all surfaces. The
cheese shall be free from mold under the paraffin. The cheese may
possess the following characteristics to a very slight degree: Soiled
surface or surface mold; and to a slight degree: High edges, irregular
press cloth, lopsided, or rough surface. See Table IV of this section.
(ii) Rindless and wrapped. The wrapper or covering shall be
practically smooth, properly sealed with adequate overlapping at the
seams or sealed by any other satisfactory type of closure. The wrapper
or covering shall be neat and adequately and securely envelop the
cheese but may be slightly wrinkled. Allowance should be made for
slight wrinkles caused by crimping or sealing when vacuum packaging is
used. The cheese shall be free from mold under
[[Page 15878]]
the wrapper or covering and shall not be huffed but may possess to a
slight degree: High edges, irregular press cloth, lopsided, or rough
surface. See Table IV of this section.
(iii) Rindless and paraffin-dipped. The cheese surface shall be
bright and have a good coating of paraffin that adheres firmly. If a
wrapper or coating is applied prior to paraffin dipping, it shall
completely envelop the cheese and have a good coating of paraffin that
adheres firmly. The cheese may possess soiled surface to a very slight
degree but shall be free from mold, and it may possess to a slight
degree: High edges, irregular press cloth, lopsided, rough surface, or
wrinkled wrapper or covering. See Table IV of this section.
(c) U.S. Grade B. U.S. Grade B Monterey (Monterey Jack) Cheese
shall conform to the following requirements (See Tables I, II, III, and
IV of this section):
(1) Flavor. The cheese may possess a fairly pleasing monterey
(monterey jack) cheese flavor; or it may be lacking in flavor
development. The cheese may possess onion or sour flavor to a very
slight degree; barny, bitter, flat, fruity, malty, old milk, rancid,
utensil, weedy, whey-taint, or yeasty flavor to a slight degree; and
acid or feed flavor to a definite degree. See Table I of this section.
(2) Body and texture. A plug drawn from the cheese shall be
moderately firm. Dependent upon the method of manufacture, a
satisfactory plug may exhibit mechanical openings or a close body. The
cheese may possess the following characteristics to a slight degree:
Coarse, corky, crumbly, gassy, loosely knit, mealy, pasty, short,
slitty, sweet holes, or weak; and the following to a definite degree:
Curdy. See Table II of this section.
(3) Color. The cheese may possess the following characteristics to
a slight degree: Acid-cut, dull, faded, mottled, salt spots, unnatural,
or wavy. In addition, rindless monterey cheese may have a bleached
surface to a slight degree. See Table III of this section.
(4) Finish and appearance.
(i) Rinded and paraffin-dipped. The bandage shall be placed over
the entire surface of the cheese and may be uneven and wrinkled, but
not burst or torn. The rind shall be reasonably sound and free from
soft spots, rind rot, cracks, or openings of any kind. The surface may
be rough and unattractive but shall possess a fairly good coating of
paraffin. The paraffin may be scaly or blistered, with very slight mold
under the bandage or paraffin, but there shall be no indication that
mold has entered the cheese. The cheese may possess the following
characteristics to a slight degree: Checked rind, defective coating,
soiled surface, sour rind, surface mold, or weak rind; and to a
definite degree: High edges, irregular press cloth, lopsided, or rough
surface. See Table IV of this section.
(ii) Rindless and wrapped. The wrapper or covering shall be
unbroken and shall adequately and securely envelop the cheese. The
following may be present to a very slight degree: Mold under the
wrapper but not entering the cheese; to a slight degree: Soiled surface
or surface mold; and to a definite degree: High edges, irregular press
cloth, lopsided, rough surface, or wrinkled wrapper or cover. See Table
IV of this section.
(iii) Rindless and paraffin-dipped. The wrapper or coating applied
prior to paraffin dipping shall adequately and securely envelop the
cheese and have a coating of paraffin that adheres firmly to the cheese
wrapper and shall be unbroken but may be definitely wrinkled. The
paraffin may be scaly or blistered, with very slight mold under the
paraffin, but there shall be no indication that mold has entered the
cheese. The cheese may possess the following characteristics to a
slight degree: Defective coating, soiled surface, or surface mold; and
the following to a definite degree: High edges, irregular press cloth,
lopsided, rough surface, or wrinkled wrapper or covering. See Table IV
of this section.
Table I.--Classification of Flavor With Corresponding U.S. Grade
----------------------------------------------------------------------------------------------------------------
Flavor characteristics AA A B
----------------------------------------------------------------------------------------------------------------
Acid................................ VS S D
Barny............................... - - S
Bitter.............................. - VS S
Feed................................ VS S D
Flat................................ - VS S
Fruity.............................. - - S
Malty............................... - - S
Old milk............................ - - S
Onion............................... - - VS
Rancid.............................. - - S
Sour................................ - - VS
Utensil............................. - - S
Weedy............................... - - S
Whey-taint.......................... - - S
Yeasty.............................. - - S
----------------------------------------------------------------------------------------------------------------
- = Not permitted VS = Very Slight S = Slight D = Definite.
Table II.--Classification of Body and Texture With Corresponding U.S. Grade
----------------------------------------------------------------------------------------------------------------
Body and texture characteristics AA A B
----------------------------------------------------------------------------------------------------------------
Coarse.............................. - - S
Corky............................... - - S
Crumbly............................. - - S
Curdy............................... D D D
Gassy............................... - - S
Loosely knit........................ - VS S
Mealy............................... - - S
Pasty............................... - - S
Short............................... - - S
[[Page 15879]]
Slitty.............................. - - S
Sweet holes......................... - - S
Weak................................ VS VS S
----------------------------------------------------------------------------------------------------------------
- = Not permitted VS = Very Slight S = Slight D = Definite.
Table III.--Classification of Color With Corresponding U.S. Grade
----------------------------------------------------------------------------------------------------------------
Color characteristics AA A B
----------------------------------------------------------------------------------------------------------------
Acid-cut............................ - - S
Bleached surface (rindless)......... - - S
Dull or faded....................... - - S
Mottled............................. - - S
Salt spots.......................... - - S
Unnatural........................... - - S
Wavy................................ - VS S
----------------------------------------------------------------------------------------------------------------
- = Not permitted VS = Very Slight S = Slight D = Definite.
Table IV.--Classification of Finish and Appearance With Corresponding U.S. Grade
----------------------------------------------------------------------------------------------------------------
Finish and appearance
characteristics AA A B
----------------------------------------------------------------------------------------------------------------
Rindless:
Defective coating (paraffin- - - S
dipped: scaly, blistered, and
checked)..
High edges...................... - S D
Irregular press cloth (uneven, - S D
wrinkled, and improper
overlapping).
Lopsided........................ - S D
Mold under wrapper or covering.. - - VS
Rough surface................... - S D
Soiled surface.................. - - S
Soiled surface (paraffin-dipped) VS VS S
Surface mold.................... - - S
Wrinkled wrapper or covering.... S S D
Rinded:
Checked rind.................... - - S
Defective coating (scaly, - - S
blistered, and checked).
High edges...................... - S D
Irregular press cloth (uneven, - S D
wrinkled, and improper
overlapping).
Lopsided........................ - S D
Mold under paraffin............. - - VS
Rough surface................... - S D
Soiled surface.................. VS VS S
Sour rind....................... - - S
Surface mold.................... - VS S
Weak rind....................... - - S
----------------------------------------------------------------------------------------------------------------
- = Not permitted VS = Very Slight S = Slight D = Definite.
Sec. 58.2470 U.S. grade not assignable.
Monterey (Monterey Jack) cheese shall not be assigned a U.S. grade
for one or more of the following reasons:
(a) The cheese fails to meet or exceed the requirements for U.S.
Grade B.
(b) The cheese is produced in a plant that is rated ineligible for
USDA grading service or is not USDA-approved.
Explanation of terms
Sec. 58.2471 Explanation of Terms.
(a) With respect to types of surface protection:
(1) Paraffin. Refined paraffin, amorphous wax, microcrystalline
wax, or any combination of such or any other suitable substance.
(2) Paraffin dipped. Cheese that has been coated with paraffin.
(3) Rind. A hard coating caused by the dehydration of the surface
of the cheese.
(4) Rinded. A protection developed by the formation of a rind.
(5) Rindless. Cheese which has not formed a rind due to the
impervious type of wrapper, covering, or container, enclosing the
cheese.
(6) Wrapped. Cheese that has been covered with a transparent or
opaque material (plastic film type or foil) next to the surface of the
cheese.
(7) Wrapper or covering. A plastic film or foil material next to
the surface of the cheese, used as an enclosure or covering of the
cheese.
(b) With respect to flavor:
(1) Very slight. Detected only upon very critical examination.
(2) Slight. Detected only upon critical examination.
(3) Definite. Not intense but detectable.
(4) Undesirable. Those listed in excess of the intensity permitted
or those characterizing flavors not listed.
(5) Acid. Sharp and puckery to the taste, characteristic of lactic
acid.
(6) Barny. A flavor characteristic of the odor of a poorly
ventilated cow barn.
(7) Bitter. Distasteful, similar to the taste of quinine.
(8) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or
similar feed) in
[[Page 15880]]
milk which have carried through into the cheese.
(9) Flat. Insipid, practically devoid of any characteristic
monterey (monterey jack) cheese flavor.
(10) Fruity. A fermented, sweet, fruit-like flavor resembling
apples.
(11) Lacking in flavor development. No undesirable and very little,
if any, monterey (monterey jack) cheese flavor development.
(12) Malty. A distinctive, harsh flavor suggestive of malt.
(13) Old milk. Lacks freshness.
(14) Onion. A flavor recognized by the peculiar taste and aroma
suggestive of its name. Present in milk or cheese when the cows have
eaten onions, garlic, or leeks.
(15) Rancid. A flavor suggestive of rancidity or butyric acid;
sometimes associated with bitterness.
(16) Sour. An acid, pungent flavor resembling vinegar.
(17) Utensil. A flavor that is suggestive of improper or inadequate
washing and sterilization of milking machines, utensils, or factory
equipment.
(18) Weedy. A flavor present in cheese when cows have eaten weedy
hay or grazed on weed-infested pasture.
(19) Whey-taint. A slightly acid flavor characteristic of fermented
whey.
(20) Yeasty. A flavor indicating yeast fermentation.
(c) With respect to body and texture:
(1) Very slight. Detected only upon very critical examination and
present only to a minute degree.
(2) Slight. Barely identifiable and present only to a small degree.
(3) Definite. Readily identifiable and present to a substantial
degree.
(4) Coarse. Feels rough, dry, and sandy.
(5) Corky. Hard, tough, over-firm cheese which does not readily
break down when rubbed between the thumb and fingers.
(6) Crumbly. Tends to fall apart when rubbed between the thumb and
fingers.
(7) Curdy. Smooth but firm; when worked between the fingers is
rubbery and not waxy or broken down.
(8) Firm. Feels solid, not soft or weak.
(9) Gassy. Gas holes of various sizes and may be scattered.
(10) Loosely knit. Curd particles which are not well-matted and
fused together.
(11) Mealy. Short body, does not mold well and looks and feels like
corn meal when rubbed between the thumb and fingers.
(12) Mechanical openings. Irregular shaped openings that are caused
by variations in make procedure and not caused by gas fermentation.
(13) Pasty. Is usually a weak body and when the cheese is rubbed
between the thumb and fingers becomes sticky and smeary.
(14) Pinny. Numerous very small gas holes.
(15) Reasonably firm. Somewhat less firm but not to the extent of
being weak.
(16) Short. No elasticity in the cheese plug and when rubbed
between the thumb and fingers, the cheese tends toward mealiness.
(17) Slitty. Narrow, elongated slits generally associated with a
cheese that is gassy or yeasty. These slits may sometimes be referred
to as ``fish-eyes.''
(18) Sweet holes. Spherical gas holes which are glossy in
appearance and usually about the size of BB shots. These gas holes are
sometimes referred to as ``shot holes.''
(19) Weak. The cheese plug is soft but is not necessarily sticky
like a pasty cheese and requires little pressure to crush.
(d) With respect to color:
(1) Very slight. Detected only upon very critical examination and
present only to a minute degree.
(2) Slight. Barely identifiable and present only to a small degree.
(3) Acid-cut. A bleached or faded color which sometimes varies
throughout the cheese and appears most often around mechanical
openings.
(4) Bleached surface. A faded color beginning at the surface and
progressing inward.
(5) Dull or faded. A color condition lacking in luster or
translucency.
(6) Mottled. Irregular shaped spots or blotches in which portions
are not uniform in color. Also an unevenness of color due to combining
the curd from two different vats, sometimes referred to as ``mixed
curd.''
(7) Natural. White to light cream in color.
(8) Salt spots. Large light-colored spots or areas.
(9) Unnatural. Any color which is not white to light cream.
(10) Wavy. An unevenness of color which appears as layers or waves.
(e) With respect to finish and appearance:
(1) Very slight. Detected only upon very critical examination and
present to a minute degree.
(2) Slight. Barely identifiable and present to a small degree.
(3) Definite. Readily identifiable and present to a substantial
degree.
(4) Adequately and securely enveloped. The wrapper or covering is
properly sealed and entirely encloses the cheese with sufficient
adherence to the surface of the cheese to protect it from contamination
or dehydration.
(5) Bandage. Cheese cloth used to wrap cheese prior to dipping in
paraffin.
(6) Bandage evenly placed. Placement of the bandage so that it
completely envelops the cheese and overlaps evenly about one inch.
(7) Bright surface. Clean, glossy surface.
(8) Burst or torn bandage. A severance of the bandage usually
occurring at the side seam; or when the bandage is otherwise snagged or
broken.
(9) Checked rind. Numerous small cracks or breaks in the rind which
sometimes follows the outline of curd particles.
(10) Defective coating. A brittle coating of paraffin that breaks
and peels off in the form of scales or flakes; flat or raised blisters
or bubbles under the surface of the paraffin; checked paraffin,
including cracks, breaks or hairline checks in the paraffin or coating
of the cheese.
(11) Firm sound rind. A rind possessing a firmness and thickness
(not easily dented or damaged) consistent with the size of the cheese
and which is dry, smooth, and closely knit, sufficient to protect the
interior quality from external defects; free from checks, cracks,
breaks, or soft spots.
(12) High edge. A rim or ridge on the side of the cheese.
(13) Huffed. A block of cheese which is swollen because of gas
fermentation. The cheese becomes rounded or oval in shape instead of
having flat surfaces.
(14) Irregular press cloth. Press cloth improperly placed in the
hoop resulting in too much press cloth on one end and insufficient on
the other causing overlapping; wrinkled and loose fitting.
(15) Lopsided. One side of the cheese is higher than the other
side.
(16) Mold under bandage and paraffin. Mold spots or areas under the
paraffin.
(17) Mold under wrapper or covering. Mold spots or areas under the
wrapper or covering.
(18) Rind rot. Soft spots on the rind that have become discolored
and are decayed or decomposed.
(19) Rough Surface. Lacks smoothness.
(20) Smooth surface. Not rough or uneven.
(21) Soft spots. Areas soft to the touch and which are usually
faded and moist.
(22) Soiled surface. Milkstone, rust spots, or other discoloration
on the surface of the cheese.
(23) Sour rind. A fermented rind condition, usually confined to the
faces of the cheese.
(24) Surface mold. Mold on the exterior of the paraffin or wrapper.
(25) Wax or paraffin that adheres firmly to the surface of the
cheese. A
[[Page 15881]]
coating with no cracks, breaks, or loose areas.
(26) Weak rind. A thin rind which possesses little or no resistance
to pressure.
Dated: April 4, 1996.
Lon Hatamiya,
Administrator.
[FR Doc. 96-8930 Filed 4-9-96; 8:45 am]
BILLING CODE 3410-02-P
