 | 1992
...of moisture, as determined by the method prescribed in § 133.5 (a). It is coated with blue colored paraffin or other tightly adhering coating, colored...off, and the curd is matted into a cohesive mass. Pr°' teins from the whey may be incorporated. The mass is cut into slabs which § 133.190 are so piled... | |
 | 2002
...clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred,...off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 1993
...clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred,...off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 1974
...(calculated as anhydrous calcium chloride) of the weight of the milk. Is added to set the milk to a semlsolld mass. The mass is so cut, stirred, and heated with...off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 1994
...specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semlsolid mass. The mass is so cut, stirred, and heated with...off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 1978
...calcium chloride) of the weight of the milk, is added to set the milk to a semisolld mass. The mass la so cut, stirred, and heated with continued stirring,...off, and the curd is matted Into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 2000
...this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut. §133.118 stirred, and heated with continued stirring, as to...off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the... | |
 | 1963
...calcium chloride, ol the weight of the milk) is added to set the milk to a semisolid mass. The mas is so cut, stirred, and heated with continued stirring,...drained off, and the curd is matted into a cohesive mass The mass is cut into slabs, which are so piled and handled as to promote the dran. of whey and the... | |
 | 1965
...0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. The mass is so cut, stirred,...drained off, and the curd Is matted into a cohesive mass1. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey... | |
 | 1966
...0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. The mass is so cut, stirred,...the separation of whey and curd. The whey Is drained oft, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and... | |
| |
... to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which... 
