 | 1967 - 406 страница
...enzymes of animal or plant origin capable of aiding in the curing or development of flavor of skim-milk cheese for manufacturing may be added during the procedure,...Skim milk or concentrated skim milk or nonfat dry miifr or a mixture of any two or more of these, with water in a quantity not in excess of that sufficient... | |
 | 1994 - 594 страница
...capable of aiding in the curing or development of flavor of skim milk cheese for manufacturing ma¿ be added during the procedure, in such quantity that...or concentrated skim milk or nonfat dry milk or a mixtune of any two or more of these, with water in a quantity not in excess of that sufficient to reconstitute... | |
 | 1972 - 488 страница
...of animal or plant origin capable of aiding in the curing or development of flavor of Cheddar cheese may be added during the procedure, in such quantity...than 0.1 percent of the weight of the milk used. (c) Determine moisture by the method prescribed on page 262 (15.124) [Kd. note, 10th edition, 1965, p.... | |
 | 1987 - 548 страница
...animal or plant origin capable of aiding in the curing or development of flavor of monterey cheese oay be added during the procedure, in such quantity that...than 0.1 percent of the weight of the milk used. (c) For the purposes of this section: (1) The word "milk" means cow's milk, which may be adjusted by separating... | |
 | 2000 - 600 страница
...animal or plant origin capable of aiding in the curing or development of flavor of asiago fresh cheese may be added during the procedure in such quantity...not more than 0.1 percent of the weight of the milk used. (c)(l) For the purposes of this section, the word "milk" means cow's milk, which may be adjusted... | |
 | 1971 - 468 страница
...pouring or sprinkling water over them, with free and continuous drainage; but the duration of suca rinsing is so limited that only the whey on the surface...Skim milk or concentrated skim milk or nonfat dry miiif or a mixture of any two or more of these, with water in a quantity not in excess of that sufficient... | |
 | 1975 - 920 страница
...pressed into forms. A harmless preparation of enzymes of animal or plant origin capable of aiding In trip curing or development of flavor of skim milk cheese...the milk used. ' c > The optional dairy ingredients ref erred to in paragraph of this section are: Skim milk or concentrated skim milk or nonfat dry... | |
 | 1976 - 818 страница
...forms. A harmless preparation of enzymes of animal or plant origin capable of aiding In the curfns or development of flavor of skim milk cheese for manufacturing...not more than 0.1 percent of the weight of the milk used. fc> The optional dairy Ingrédients referred to In paragraph of this section are: Skim milk... | |
 | 1971 - 476 страница
...pressed into forms. A harmless preparation ol enzymes of animal or plant origin capable of aiding in the curing or development of flavor of skim milk cheese...not more than 0.1 percent of the weight of the milk used. to The optional dairy ingredients referred to in paragraph (b> of this section are: Skim milk... | |
 | 1973 - 732 страница
...enzymes of animal or plant origin capable of aiding in the curing or development of flavor of edam cheese may be added during the procedure, in such quantity...than 0.1 percent of the weight of the milk used. (c) For the purposes of this section: (1) The word "milk" means cow's milk, which may be adjusted by separating... | |
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... may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used. 
