Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 2001 |
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acid added amount customarily consumed applicable sections calcium calories carbohydrate CFR part 51 chapter cheese cholesterol clared colby cheese color common or usual cream curd Daily Value dairy ingredients definition and standard dient dietary fiber dietary supplements finished food flavor Food and Drug food contains fruit juice gram graph gredients HACCP health claim inch incorporated by reference infant formula ingre juice(s label as required Label declaration labeled serving less main dish products manufacturing ment method milkfat milligrams nutrient nutrition label optional ingredients package packing medium paragraph b)(1 pasteurized percent by weight prescribed principal display panel process cheese protein quantity reference amount customarily reference food retort safe and suitable sample saturated fat sieve sirup sodium solids soluble fiber specified in paragraph spice standard of identity Subpart sugar sweetened tion total fat units usual name vegetables vitamin vitamin D
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Страница 156 - swiss cheese,' but if eyes do not form, to be labeled as 'swiss cheese for manufacturing' ". (2) In the case of varieties of cheeses which when made from unpasteurized milk are required to be aged for not less than 60 days, each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading,...
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Страница 157 - The principal display panel of a food in package form shall bear a declaration of the net quantity of contents. This shall be expressed in the terms of weight, measure, numerical count, or a combination of numerical count and weight or measure. The statement shall be in terms of fluid measure if the food is liquid, or in terms of weight if the food is solid, semisolid, or viscous, or a mixture of solid and liquid; except that such statement may be in terms of dry measure if the food is a fresh fruit,...
Страница 322 - Harmless lactic-acid-producing bacteria, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, are added and it is held until it becomes coagulated. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd may be washed with water and further drained; it may be pressed, chilled, worked, seasoned with salt; or...
Страница 47 - That the lack of optimum nutritive quality of a food, by reason of the soil on which that food was grown, is or may be responsible for an inadequacy or deficiency in the quality of the daily diet.
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