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Sample records for 2012-01-01 false cheese

  1. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  2. 7 CFR 58.732 - Cooling the packaged cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cooling the packaged cheese. 58.732 Section 58.732... Procedures § 58.732 Cooling the packaged cheese. After the containers are filled they shall be stacked, or... immediate progressive cooling of the individual containers of cheese. As a minimum the cheese should...

  3. 7 CFR 58.411 - Rindless cheese wrapping area.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Rindless cheese wrapping area. 58.411 Section 58.411....411 Rindless cheese wrapping area. For rindless cheese a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other...

  4. 7 CFR 58.433 - Cheese cultures.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese cultures. 58.433 Section 58.433 Agriculture... Material § 58.433 Cheese cultures. Harmless microbial cultures used in the development of acid and flavor components in cheese shall have a pleasing and desirable taste and odor and shall have the ability...

  5. 7 CFR 58.736 - Pasteurized process cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and...

  6. 7 CFR 58.512 - Cheese vats or tanks.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese vats or tanks. 58.512 Section 58.512 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....512 Cheese vats or tanks. (a) Cheese vats or tanks shall meet the requirements of § 58.416....

  7. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  8. 7 CFR 58.438 - Cheese from pasteurized milk.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 °F. for not less than...

  9. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures...

  10. 7 CFR 58.425 - Conveyor for moving and draining block or barrel cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Conveyor for moving and draining block or barrel cheese. 58.425 Section 58.425 Agriculture Regulations of the Department of Agriculture (Continued... cheese. The conveyor shall be constructed so that it will not contaminate the cheese and be...

  11. 7 CFR 58.723 - Basis for selecting cheese for processing.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in...

  12. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH...

  13. 7 CFR 58.416 - Cheese vats, tanks and drain tables.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese vats, tanks and drain tables. 58.416 Section 58... Service 1 Equipment and Utensils § 58.416 Cheese vats, tanks and drain tables. (a) The vats, tanks and drain tables used for making cheese should be of metal construction with adequate jacket capacity...

  14. 7 CFR 58.423 - Cheese vacuumizing chamber.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cheese vacuumizing chamber. 58.423 Section 58.423 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....423 Cheese vacuumizing chamber. The vacuum chamber shall be satisfactorily constructed and...

  15. 7 CFR 58.418 - Automatic cheese making equipment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Automatic cheese making equipment. 58.418 Section 58... Service 1 Equipment and Utensils § 58.418 Automatic cheese making equipment. (a) Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the...

  16. 15 CFR 80.6 - False statements.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 15 Commerce and Foreign Trade 1 2012-01-01 2012-01-01 false False statements. 80.6 Section 80.6 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade BUREAU OF THE CENSUS, DEPARTMENT OF COMMERCE FURNISHING PERSONAL CENSUS DATA FROM CENSUS OF POPULATION SCHEDULES § 80.6...

  17. 7 CFR 1450.12 - Filing of false claims.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Filing of false claims. 1450.12 Section 1450.12 Agriculture Regulations of the Department of Agriculture (Continued) COMMODITY CREDIT CORPORATION, DEPARTMENT OF AGRICULTURE LOANS, PURCHASES, AND OTHER OPERATIONS BIOMASS CROP ASSISTANCE PROGRAM (BCAP)...

  18. 16 CFR 301.34 - Misbranded or falsely invoiced fur products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 16 Commercial Practices 1 2012-01-01 2012-01-01 false Misbranded or falsely invoiced fur products... CONGRESS RULES AND REGULATIONS UNDER FUR PRODUCTS LABELING ACT Regulations § 301.34 Misbranded or falsely invoiced fur products. (a) If a person subject to section 3 of the Act with respect to a fur product...

  19. 13 CFR 108.507 - Violations based on false filings and nonperformance of agreements with SBA.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 13 Business Credit and Assistance 1 2012-01-01 2012-01-01 false Violations based on false filings and nonperformance of agreements with SBA. 108.507 Section 108.507 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Managing the Operations of...

  20. 13 CFR 107.507 - Violations based on false filings and nonperformance of agreements with SBA.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 13 Business Credit and Assistance 1 2012-01-01 2012-01-01 false Violations based on false filings and nonperformance of agreements with SBA. 107.507 Section 107.507 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION SMALL BUSINESS INVESTMENT COMPANIES Managing the Operations of a...

  1. 15 CFR 30.71 - False or fraudulent reporting on or misuse of the Automated Export System.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 15 Commerce and Foreign Trade 1 2012-01-01 2012-01-01 false False or fraudulent reporting on or misuse of the Automated Export System. 30.71 Section 30.71 Commerce and Foreign Trade Regulations... REGULATIONS Penalties § 30.71 False or fraudulent reporting on or misuse of the Automated Export System....

  2. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cream cheese. 133.133 Section 133.133 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared...

  3. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  4. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  5. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  6. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  7. 21 CFR 133.142 - Gouda cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Gouda cheese. 133.142 Section 133.142 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.142 Gouda cheese. Gouda cheese conforms to the definition and standard of identity...

  8. 21 CFR 133.140 - Gammelost cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Gammelost cheese. 133.140 Section 133.140 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.140 Gammelost cheese. (a) Description. (1) Gammelost cheese is the food prepared from...

  9. 21 CFR 133.162 - Neufchatel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Neufchatel cheese. 133.162 Section 133.162 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.162 Neufchatel cheese. (a) Description. (1) Neufchatel cheese is the soft...

  10. 21 CFR 133.140 - Gammelost cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Gammelost cheese. 133.140 Section 133.140 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.140 Gammelost cheese. (a) Description. (1) Gammelost cheese is the food prepared from...

  11. 21 CFR 133.140 - Gammelost cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Gammelost cheese. 133.140 Section 133.140 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.140 Gammelost cheese. (a) Description. (1) Gammelost cheese is the food prepared from...

  12. 21 CFR 133.142 - Gouda cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Gouda cheese. 133.142 Section 133.142 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.142 Gouda cheese. Gouda cheese conforms to the definition and standard of identity...

  13. 21 CFR 133.142 - Gouda cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Gouda cheese. 133.142 Section 133.142 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.142 Gouda cheese. Gouda cheese conforms to the definition and standard of identity...

  14. 21 CFR 133.146 - Grated cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Grated cheeses. 133.146 Section 133.146 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.146 Grated cheeses. (a) Description. Grated cheeses is the class of foods prepared...

  15. 21 CFR 133.142 - Gouda cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Gouda cheese. 133.142 Section 133.142 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.142 Gouda cheese. Gouda cheese conforms to the definition and standard of identity...

  16. 21 CFR 133.146 - Grated cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Grated cheeses. 133.146 Section 133.146 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.146 Grated cheeses. (a) Description. Grated cheeses is the class of foods prepared...

  17. 21 CFR 133.142 - Gouda cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Gouda cheese. 133.142 Section 133.142 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.142 Gouda cheese. Gouda cheese conforms to the definition and standard of identity...

  18. 21 CFR 133.150 - Hard cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hard cheeses. 133.150 Section 133.150 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.150 Hard cheeses. (a) The cheeses for which definitions and standards of identity...

  19. 21 CFR 133.104 - Asiago old cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Asiago old cheese. 133.104 Section 133.104 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.104 Asiago old cheese. Asiago old cheese conforms to the definition and standard...

  20. 21 CFR 133.167 - Pasteurized blended cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms...

  1. 21 CFR 133.175 - Pasteurized cheese spread.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the...

  2. 21 CFR 133.175 - Pasteurized cheese spread.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the...

  3. 21 CFR 133.167 - Pasteurized blended cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms...

  4. 21 CFR 133.175 - Pasteurized cheese spread.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the...

  5. 21 CFR 133.175 - Pasteurized cheese spread.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the...

  6. 21 CFR 133.191 - Part-skim spiced cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to...

  7. 21 CFR 133.167 - Pasteurized blended cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms...

  8. 21 CFR 133.167 - Pasteurized blended cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms...

  9. 21 CFR 133.154 - High-moisture jack cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false High-moisture jack cheese. 133.154 Section 133.154... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.154 High-moisture jack cheese. High-moisture jack cheese conforms...

  10. 21 CFR 133.169 - Pasteurized process cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese. 133.169 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese...

  11. 21 CFR 133.154 - High-moisture jack cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false High-moisture jack cheese. 133.154 Section 133.154... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.154 High-moisture jack cheese. High-moisture jack cheese conforms...

  12. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Cream cheese with other foods. 133.134 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.134 Cream cheese with other foods. (a) Description. Cream cheese...

  13. 21 CFR 133.191 - Part-skim spiced cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to...

  14. 21 CFR 133.167 - Pasteurized blended cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms...

  15. 21 CFR 133.169 - Pasteurized process cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese. 133.169 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese...

  16. 21 CFR 133.154 - High-moisture jack cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false High-moisture jack cheese. 133.154 Section 133.154... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.154 High-moisture jack cheese. High-moisture jack cheese conforms...

  17. 21 CFR 133.154 - High-moisture jack cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false High-moisture jack cheese. 133.154 Section 133.154... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.154 High-moisture jack cheese. High-moisture jack cheese conforms...

  18. 21 CFR 133.104 - Asiago old cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Asiago old cheese. 133.104 Section 133.104 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.104 Asiago old cheese. Asiago old cheese conforms to the definition and standard...

  19. 21 CFR 133.175 - Pasteurized cheese spread.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the...

  20. 21 CFR 133.154 - High-moisture jack cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false High-moisture jack cheese. 133.154 Section 133.154... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.154 High-moisture jack cheese. High-moisture jack cheese conforms...

  1. 21 CFR 133.191 - Part-skim spiced cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to...

  2. 21 CFR 133.104 - Asiago old cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Asiago old cheese. 133.104 Section 133.104 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.104 Asiago old cheese. Asiago old cheese conforms to the definition and standard...

  3. 21 CFR 133.169 - Pasteurized process cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese. 133.169 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese...

  4. 21 CFR 133.191 - Part-skim spiced cheeses.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to...

  5. 21 CFR 133.104 - Asiago old cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Asiago old cheese. 133.104 Section 133.104 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.104 Asiago old cheese. Asiago old cheese conforms to the definition and standard...

  6. 21 CFR 133.169 - Pasteurized process cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese. 133.169 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese...

  7. 21 CFR 133.191 - Part-skim spiced cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to...

  8. 21 CFR 133.104 - Asiago old cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Asiago old cheese. 133.104 Section 133.104 Food... HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.104 Asiago old cheese. Asiago old cheese conforms to the definition and standard...

  9. 7 CFR 6.40 - General.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 1 2012-01-01 2012-01-01 false General. 6.40 Section 6.40 Agriculture Office of the Secretary of Agriculture IMPORT QUOTAS AND FEES Price-Undercutting of Domestic Cheese by Quota Cheeses § 6... of Agriculture as to whether the price at which any article of quota cheese is being offered for...

  10. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Spiced, flavored standardized cheeses. 133.193... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except...

  11. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Spiced, flavored standardized cheeses. 133.193... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except...

  12. 21 CFR 133.171 - Pasteurized process pimento cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized...

  13. 21 CFR 133.171 - Pasteurized process pimento cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized...

  14. 21 CFR 133.171 - Pasteurized process pimento cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized...

  15. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Spiced, flavored standardized cheeses. 133.193... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except...

  16. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Spiced, flavored standardized cheeses. 133.193... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except...

  17. 21 CFR 133.171 - Pasteurized process pimento cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized...

  18. 21 CFR 133.171 - Pasteurized process pimento cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized...

  19. 21 CFR 133.109 - Brick cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Brick cheese for manufacturing. 133.109 Section... Standardized Cheese and Related Products § 133.109 Brick cheese for manufacturing. Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §...

  20. 21 CFR 133.119 - Colby cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Colby cheese for manufacturing. 133.119 Section... Standardized Cheese and Related Products § 133.119 Colby cheese for manufacturing. Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §...

  1. 21 CFR 133.145 - Granular cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Granular cheese for manufacturing. 133.145 Section... Standardized Cheese and Related Products § 133.145 Granular cheese for manufacturing. Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by §...

  2. 21 CFR 133.114 - Cheddar cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cheddar cheese for manufacturing. 133.114 Section... Standardized Cheese and Related Products § 133.114 Cheddar cheese for manufacturing. Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §...

  3. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  4. 21 CFR 133.145 - Granular cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Granular cheese for manufacturing. 133.145 Section... Standardized Cheese and Related Products § 133.145 Granular cheese for manufacturing. Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by §...

  5. 21 CFR 133.119 - Colby cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Colby cheese for manufacturing. 133.119 Section... Standardized Cheese and Related Products § 133.119 Colby cheese for manufacturing. Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §...

  6. 21 CFR 133.114 - Cheddar cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cheddar cheese for manufacturing. 133.114 Section... Standardized Cheese and Related Products § 133.114 Cheddar cheese for manufacturing. Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §...

  7. 21 CFR 133.114 - Cheddar cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cheddar cheese for manufacturing. 133.114 Section... Standardized Cheese and Related Products § 133.114 Cheddar cheese for manufacturing. Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §...

  8. 21 CFR 133.145 - Granular cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Granular cheese for manufacturing. 133.145 Section... Standardized Cheese and Related Products § 133.145 Granular cheese for manufacturing. Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by §...

  9. 21 CFR 133.196 - Swiss cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Swiss cheese for manufacturing. 133.196 Section... Standardized Cheese and Related Products § 133.196 Swiss cheese for manufacturing. Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by §...

  10. 21 CFR 133.196 - Swiss cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Swiss cheese for manufacturing. 133.196 Section... Standardized Cheese and Related Products § 133.196 Swiss cheese for manufacturing. Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by §...

  11. 21 CFR 133.196 - Swiss cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Swiss cheese for manufacturing. 133.196 Section... Standardized Cheese and Related Products § 133.196 Swiss cheese for manufacturing. Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by §...

  12. 21 CFR 133.109 - Brick cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Brick cheese for manufacturing. 133.109 Section... Standardized Cheese and Related Products § 133.109 Brick cheese for manufacturing. Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §...

  13. 21 CFR 133.145 - Granular cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Granular cheese for manufacturing. 133.145 Section... Standardized Cheese and Related Products § 133.145 Granular cheese for manufacturing. Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by §...

  14. 21 CFR 133.145 - Granular cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Granular cheese for manufacturing. 133.145 Section... Standardized Cheese and Related Products § 133.145 Granular cheese for manufacturing. Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by §...

  15. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  16. 21 CFR 133.196 - Swiss cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Swiss cheese for manufacturing. 133.196 Section... Standardized Cheese and Related Products § 133.196 Swiss cheese for manufacturing. Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by §...

  17. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  18. 21 CFR 133.109 - Brick cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Brick cheese for manufacturing. 133.109 Section... Standardized Cheese and Related Products § 133.109 Brick cheese for manufacturing. Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §...

  19. 21 CFR 133.114 - Cheddar cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Cheddar cheese for manufacturing. 133.114 Section... Standardized Cheese and Related Products § 133.114 Cheddar cheese for manufacturing. Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §...

  20. 21 CFR 133.109 - Brick cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Brick cheese for manufacturing. 133.109 Section... Standardized Cheese and Related Products § 133.109 Brick cheese for manufacturing. Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §...

  1. 21 CFR 133.109 - Brick cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Brick cheese for manufacturing. 133.109 Section... Standardized Cheese and Related Products § 133.109 Brick cheese for manufacturing. Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by §...

  2. 21 CFR 133.119 - Colby cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Colby cheese for manufacturing. 133.119 Section... Standardized Cheese and Related Products § 133.119 Colby cheese for manufacturing. Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §...

  3. 21 CFR 133.119 - Colby cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Colby cheese for manufacturing. 133.119 Section... Standardized Cheese and Related Products § 133.119 Colby cheese for manufacturing. Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §...

  4. 21 CFR 133.114 - Cheddar cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cheddar cheese for manufacturing. 133.114 Section... Standardized Cheese and Related Products § 133.114 Cheddar cheese for manufacturing. Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by §...

  5. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  6. 21 CFR 133.119 - Colby cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Colby cheese for manufacturing. 133.119 Section... Standardized Cheese and Related Products § 133.119 Colby cheese for manufacturing. Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by §...

  7. 21 CFR 133.137 - Washed curd cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Washed curd cheese for manufacturing. 133.137... Standardized Cheese and Related Products § 133.137 Washed curd cheese for manufacturing. Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by §...

  8. 21 CFR 133.196 - Swiss cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Swiss cheese for manufacturing. 133.196 Section... Standardized Cheese and Related Products § 133.196 Swiss cheese for manufacturing. Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by §...

  9. 7 CFR 6.44 - Delegation of authority.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 1 2012-01-01 2012-01-01 false Delegation of authority. 6.44 Section 6.44 Agriculture Office of the Secretary of Agriculture IMPORT QUOTAS AND FEES Price-Undercutting of Domestic Cheese by Quota Cheeses § 6.44 Delegation of authority. The powers vested in the Administrator, FAS, insofar...

  10. 7 CFR 58.427 - Paraffin tanks.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Paraffin tanks. 58.427 Section 58.427 Agriculture....427 Paraffin tanks. The metal tank should be adequate in size, have wood rather than metal racks to support the cheese, have heat controls and an indicating thermometer. The cheese wax shall be kept clean....

  11. 7 CFR 58.735 - Quality specifications for raw materials.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Service 1 Requirements for Processed Cheese Products Bearing Usda Official Identification § 58.735 Quality specifications for raw materials. (a) Cheddar colby, washed or soaked curd, granular or stirred curd cheese... 7 Agriculture 3 2012-01-01 2012-01-01 false Quality specifications for raw materials....

  12. Artisanal cheese

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Artisanal cheese, which is handmade in small batches, differs from mass-produced cheese because of the milk and procedures used. Artisanal cheese is made from the milk of pasture-fed cows, sheep, or goats instead of conventionally-fed cows, and is affected by plants eaten, stage of lactation, and s...

  13. 7 CFR 58.433 - Cheese cultures.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese cultures. 58.433 Section 58.433 Agriculture... Material § 58.433 Cheese cultures. Harmless microbial cultures used in the development of acid and flavor components in cheese shall have a pleasing and desirable taste and odor and shall have the ability...

  14. 7 CFR 58.433 - Cheese cultures.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese cultures. 58.433 Section 58.433 Agriculture... Material § 58.433 Cheese cultures. Harmless microbial cultures used in the development of acid and flavor components in cheese shall have a pleasing and desirable taste and odor and shall have the ability...

  15. 7 CFR 58.433 - Cheese cultures.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese cultures. 58.433 Section 58.433 Agriculture... Material § 58.433 Cheese cultures. Harmless microbial cultures used in the development of acid and flavor components in cheese shall have a pleasing and desirable taste and odor and shall have the ability...

  16. 21 CFR 133.118 - Colby cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Colby cheese. 133.118 Section 133.118 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Products § 133.118 Colby cheese. (a) Colby cheese is the food prepared from milk and other...

  17. 7 CFR 58.411 - Rindless cheese wrapping area.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Rindless cheese wrapping area. 58.411 Section 58.411....411 Rindless cheese wrapping area. For rindless cheese a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other...

  18. 7 CFR 58.732 - Cooling the packaged cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cooling the packaged cheese. 58.732 Section 58.732... Procedures § 58.732 Cooling the packaged cheese. After the containers are filled they shall be stacked, or... immediate progressive cooling of the individual containers of cheese. As a minimum the cheese should...

  19. 7 CFR 58.411 - Rindless cheese wrapping area.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Rindless cheese wrapping area. 58.411 Section 58.411....411 Rindless cheese wrapping area. For rindless cheese a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other...

  20. 7 CFR 58.411 - Rindless cheese wrapping area.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Rindless cheese wrapping area. 58.411 Section 58.411....411 Rindless cheese wrapping area. For rindless cheese a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other...

  1. 7 CFR 58.732 - Cooling the packaged cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cooling the packaged cheese. 58.732 Section 58.732... Procedures § 58.732 Cooling the packaged cheese. After the containers are filled they shall be stacked, or... immediate progressive cooling of the individual containers of cheese. As a minimum the cheese should...

  2. 7 CFR 58.411 - Rindless cheese wrapping area.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Rindless cheese wrapping area. 58.411 Section 58.411....411 Rindless cheese wrapping area. For rindless cheese a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other...

  3. 7 CFR 58.732 - Cooling the packaged cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cooling the packaged cheese. 58.732 Section 58.732... Procedures § 58.732 Cooling the packaged cheese. After the containers are filled they shall be stacked, or... immediate progressive cooling of the individual containers of cheese. As a minimum the cheese should...

  4. 7 CFR 58.732 - Cooling the packaged cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooling the packaged cheese. 58.732 Section 58.732... Procedures § 58.732 Cooling the packaged cheese. After the containers are filled they shall be stacked, or... immediate progressive cooling of the individual containers of cheese. As a minimum the cheese should...

  5. 21 CFR 133.124 - Cold-pack cheese food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cold-pack cheese food. 133.124 Section 133.124 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Cheese and Related Products § 133.124 Cold-pack cheese food. (a)(1) Cold-pack cheese food is the...

  6. 21 CFR 133.148 - Hard grating cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Hard grating cheeses. 133.148 Section 133.148 Food... Related Products § 133.148 Hard grating cheeses. (a) The cheeses for which definitions and standards of identity are prescribed by this section are hard grating cheeses for which specifically...

  7. 21 CFR 133.189 - Skim milk cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Skim milk cheese for manufacturing. 133.189... Standardized Cheese and Related Products § 133.189 Skim milk cheese for manufacturing. (a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by...

  8. 21 CFR 133.189 - Skim milk cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Skim milk cheese for manufacturing. 133.189... Standardized Cheese and Related Products § 133.189 Skim milk cheese for manufacturing. (a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by...

  9. 21 CFR 133.189 - Skim milk cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Skim milk cheese for manufacturing. 133.189... Standardized Cheese and Related Products § 133.189 Skim milk cheese for manufacturing. (a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by...

  10. 21 CFR 133.189 - Skim milk cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Skim milk cheese for manufacturing. 133.189... Standardized Cheese and Related Products § 133.189 Skim milk cheese for manufacturing. (a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by...

  11. 21 CFR 133.189 - Skim milk cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Skim milk cheese for manufacturing. 133.189... Standardized Cheese and Related Products § 133.189 Skim milk cheese for manufacturing. (a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by...

  12. 21 CFR 133.124 - Cold-pack cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food. 133.124 Section 133.124 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Cheese and Related Products § 133.124 Cold-pack cheese food. (a)(1) Cold-pack cheese food is the...

  13. 21 CFR 133.124 - Cold-pack cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cold-pack cheese food. 133.124 Section 133.124 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Cheese and Related Products § 133.124 Cold-pack cheese food. (a)(1) Cold-pack cheese food is the...

  14. 21 CFR 133.157 - Part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Part-skim mozzarella and scamorza cheese. 133.157... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.157 Part-skim mozzarella and scamorza cheese....

  15. 21 CFR 133.157 - Part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Part-skim mozzarella and scamorza cheese. 133.157... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.157 Part-skim mozzarella and scamorza cheese....

  16. 21 CFR 133.157 - Part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Part-skim mozzarella and scamorza cheese. 133.157... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.157 Part-skim mozzarella and scamorza cheese....

  17. 21 CFR 133.157 - Part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Part-skim mozzarella and scamorza cheese. 133.157... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.157 Part-skim mozzarella and scamorza cheese....

  18. 21 CFR 133.157 - Part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Part-skim mozzarella and scamorza cheese. 133.157... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.157 Part-skim mozzarella and scamorza cheese....

  19. 21 CFR 133.193 - Spiced, flavored standardized cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Spiced, flavored standardized cheeses. 133.193 Section 133.193 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for...

  20. 7 CFR 58.736 - Pasteurized process cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and...

  1. 7 CFR 58.736 - Pasteurized process cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and...

  2. 7 CFR 58.512 - Cheese vats or tanks.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese vats or tanks. 58.512 Section 58.512 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....512 Cheese vats or tanks. (a) Cheese vats or tanks shall meet the requirements of § 58.416....

  3. 7 CFR 58.512 - Cheese vats or tanks.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese vats or tanks. 58.512 Section 58.512 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....512 Cheese vats or tanks. (a) Cheese vats or tanks shall meet the requirements of § 58.416....

  4. 7 CFR 58.736 - Pasteurized process cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and...

  5. 7 CFR 58.426 - Rindless cheese wrapping equipment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Rindless cheese wrapping equipment. 58.426 Section 58... Service 1 Equipment and Utensils § 58.426 Rindless cheese wrapping equipment. The equipment used to heat seal the wrapper applied to rindless cheese shall have square interior corners, reasonably...

  6. 7 CFR 58.736 - Pasteurized process cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and...

  7. 7 CFR 58.512 - Cheese vats or tanks.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese vats or tanks. 58.512 Section 58.512 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....512 Cheese vats or tanks. (a) Cheese vats or tanks shall meet the requirements of § 58.416....

  8. 21 CFR 133.103 - Asiago medium cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Asiago medium cheese. 133.103 Section 133.103 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Related Products § 133.103 Asiago medium cheese. Asiago medium cheese conforms to the definition...

  9. 21 CFR 133.103 - Asiago medium cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Asiago medium cheese. 133.103 Section 133.103 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Related Products § 133.103 Asiago medium cheese. Asiago medium cheese conforms to the definition...

  10. 21 CFR 133.103 - Asiago medium cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Asiago medium cheese. 133.103 Section 133.103 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Related Products § 133.103 Asiago medium cheese. Asiago medium cheese conforms to the definition...

  11. 21 CFR 133.103 - Asiago medium cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Asiago medium cheese. 133.103 Section 133.103 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Related Products § 133.103 Asiago medium cheese. Asiago medium cheese conforms to the definition...

  12. 21 CFR 133.103 - Asiago medium cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Asiago medium cheese. 133.103 Section 133.103 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Related Products § 133.103 Asiago medium cheese. Asiago medium cheese conforms to the definition...

  13. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  14. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  15. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  16. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  17. 21 CFR 133.147 - Grated American cheese food.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Grated American cheese food. 133.147 Section 133.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  18. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures...

  19. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures...

  20. 7 CFR 58.438 - Cheese from pasteurized milk.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 °F. for not less than...

  1. 7 CFR 58.438 - Cheese from pasteurized milk.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 °F. for not less than...

  2. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures...

  3. 7 CFR 58.438 - Cheese from pasteurized milk.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 °F. for not less than...

  4. 7 CFR 58.438 - Cheese from pasteurized milk.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be pasteurized by subjecting every particle of milk to a minimum temperature of 161 °F. for not less than...

  5. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures...

  6. 21 CFR 133.188 - Semisoft part-skim cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Semisoft part-skim cheeses. 133.188 Section 133.188 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  7. 21 CFR 133.188 - Semisoft part-skim cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Semisoft part-skim cheeses. 133.188 Section 133.188 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  8. 21 CFR 133.188 - Semisoft part-skim cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Semisoft part-skim cheeses. 133.188 Section 133.188 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  9. 21 CFR 133.188 - Semisoft part-skim cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Semisoft part-skim cheeses. 133.188 Section 133.188 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  10. 21 CFR 133.147 - Grated American cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Grated American cheese food. 133.147 Section 133.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  11. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  12. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for...

  13. 21 CFR 133.147 - Grated American cheese food.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Grated American cheese food. 133.147 Section 133.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  14. 7 CFR 58.737 - Pasteurized process cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and...

  15. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  16. 21 CFR 133.134 - Cream cheese with other foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cream cheese with other foods. 133.134 Section 133.134 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  17. 21 CFR 133.173 - Pasteurized process cheese food.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for...

  18. 7 CFR 58.429 - Washing machine.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Washing machine. 58.429 Section 58.429 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....429 Washing machine. When used, the washing machine for cheese cloths and bandages shall be...

  19. 7 CFR 58.436 - Rennet, pepsin, other milk clotting enzymes and flavor enzymes.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Rennet, pepsin, other milk clotting enzymes and flavor enzymes. 58.436 Section 58.436 Agriculture Regulations of the Department of Agriculture (Continued... clotting enzymes and flavor enzymes. Enzyme preparations used in the manufacture of cheese shall be...

  20. 7 CFR 58.719 - Coloring.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Coloring. 58.719 Section 58.719 Agriculture... Material § 58.719 Coloring. Coloring shall be Annatto or any other cheese or butter color which is approved by the Food and Drug Administration....

  1. 7 CFR 58.716 - Nonfat dry milk.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Nonfat dry milk. 58.716 Section 58.716 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.716 Nonfat dry milk. Nonfat dry milk used in cheese products should meet the...

  2. 7 CFR 58.518 - Milk.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Milk. 58.518 Section 58.518 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....518 Milk. The selection of raw milk for cottage cheese shall be in accordance with §§ 58.132...

  3. 7 CFR 248.8 - Level of benefits and eligible foods.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... State Plan the fresh, nutritious, unprepared, locally grown fruits, vegetables and herbs which are... limited to: honey, maple syrup, cider, nuts and seeds, eggs, cheese, meat and seafood. Locally grown shall... 7 Agriculture 4 2012-01-01 2012-01-01 false Level of benefits and eligible foods. 248.8...

  4. 7 CFR 58.529 - Chemical requirements.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Chemical requirements. 58.529 Section 58.529 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Cheese Bearing Usda Official Identification § 58.529 Chemical requirements. (a) Moisture. See §...

  5. 7 CFR 58.728 - Cooking the batch.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional ingredients, shall be thoroughly commingled and the contents pasteurized at a temperature of at least 158...

  6. 7 CFR 58.435 - Color.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet...

  7. 21 CFR 133.186 - Sap sago cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Sap sago cheese. 133.186 Section 133.186 Food and... Products § 133.186 Sap sago cheese. (a) Description. (1) Sap sago cheese is the food prepared by the... method described in § 133.5. Sap sago cheese is not less than 5 months old. (2) One or more of the...

  8. 21 CFR 133.161 - Muenster and munster cheese for manufacturing.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Muenster and munster cheese for manufacturing. 133... Specific Standardized Cheese and Related Products § 133.161 Muenster and munster cheese for manufacturing. Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster...

  9. 21 CFR 133.161 - Muenster and munster cheese for manufacturing.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Muenster and munster cheese for manufacturing. 133... Specific Standardized Cheese and Related Products § 133.161 Muenster and munster cheese for manufacturing. Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster...

  10. 21 CFR 133.161 - Muenster and munster cheese for manufacturing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Muenster and munster cheese for manufacturing. 133... Specific Standardized Cheese and Related Products § 133.161 Muenster and munster cheese for manufacturing. Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster...

  11. 21 CFR 133.161 - Muenster and munster cheese for manufacturing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Muenster and munster cheese for manufacturing. 133... Specific Standardized Cheese and Related Products § 133.161 Muenster and munster cheese for manufacturing. Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster...

  12. 21 CFR 133.161 - Muenster and munster cheese for manufacturing.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Muenster and munster cheese for manufacturing. 133... Specific Standardized Cheese and Related Products § 133.161 Muenster and munster cheese for manufacturing. Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster...

  13. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is...

  14. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is...

  15. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is...

  16. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is...

  17. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is...

  18. 7 CFR 58.433 - Cheese cultures.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese cultures. 58.433 Section 58.433 Agriculture..., GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS 1 General... Material § 58.433 Cheese cultures. Harmless microbial cultures used in the development of acid and...

  19. 21 CFR 133.162 - Neufchatel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... optional ingredients. (i) Salt. (ii) Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey....

  20. 21 CFR 133.133 - Cream cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    .... (i) Salt. (ii) Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey. (iii) Stabilizers, in...

  1. The science of cheese

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The book describes the science of cheese in everyday language. The first chapters cover milk, mammals, and principles of cheesemaking and aging, along with lactose intolerance and raw milk cheese. Succeeding chapters deal with a category of cheese along with a class of compounds associated with it...

  2. 7 CFR 58.425 - Conveyor for moving and draining block or barrel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Conveyor for moving and draining block or barrel cheese. 58.425 Section 58.425 Agriculture Regulations of the Department of Agriculture (Continued... cheese. The conveyor shall be constructed so that it will not contaminate the cheese and be...

  3. 7 CFR 58.416 - Cheese vats, tanks and drain tables.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese vats, tanks and drain tables. 58.416 Section 58... Service 1 Equipment and Utensils § 58.416 Cheese vats, tanks and drain tables. (a) The vats, tanks and drain tables used for making cheese should be of metal construction with adequate jacket capacity...

  4. 7 CFR 58.425 - Conveyor for moving and draining block or barrel cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Conveyor for moving and draining block or barrel cheese. 58.425 Section 58.425 Agriculture Regulations of the Department of Agriculture (Continued... cheese. The conveyor shall be constructed so that it will not contaminate the cheese and be...

  5. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH...

  6. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH...

  7. 7 CFR 58.723 - Basis for selecting cheese for processing.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in...

  8. 7 CFR 58.723 - Basis for selecting cheese for processing.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in...

  9. 7 CFR 58.723 - Basis for selecting cheese for processing.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in...

  10. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH...

  11. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH...

  12. 7 CFR 58.425 - Conveyor for moving and draining block or barrel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Conveyor for moving and draining block or barrel cheese. 58.425 Section 58.425 Agriculture Regulations of the Department of Agriculture (Continued... cheese. The conveyor shall be constructed so that it will not contaminate the cheese and be...

  13. 7 CFR 58.416 - Cheese vats, tanks and drain tables.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese vats, tanks and drain tables. 58.416 Section 58... Service 1 Equipment and Utensils § 58.416 Cheese vats, tanks and drain tables. (a) The vats, tanks and drain tables used for making cheese should be of metal construction with adequate jacket capacity...

  14. 7 CFR 58.416 - Cheese vats, tanks and drain tables.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese vats, tanks and drain tables. 58.416 Section 58... Service 1 Equipment and Utensils § 58.416 Cheese vats, tanks and drain tables. (a) The vats, tanks and drain tables used for making cheese should be of metal construction with adequate jacket capacity...

  15. 7 CFR 58.416 - Cheese vats, tanks and drain tables.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese vats, tanks and drain tables. 58.416 Section 58... Service 1 Equipment and Utensils § 58.416 Cheese vats, tanks and drain tables. (a) The vats, tanks and drain tables used for making cheese should be of metal construction with adequate jacket capacity...

  16. 7 CFR 58.425 - Conveyor for moving and draining block or barrel cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Conveyor for moving and draining block or barrel cheese. 58.425 Section 58.425 Agriculture Regulations of the Department of Agriculture (Continued... cheese. The conveyor shall be constructed so that it will not contaminate the cheese and be...

  17. 7 CFR 58.723 - Basis for selecting cheese for processing.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in...

  18. 7 CFR 58.423 - Cheese vacuumizing chamber.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese vacuumizing chamber. 58.423 Section 58.423 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....423 Cheese vacuumizing chamber. The vacuum chamber shall be satisfactorily constructed and...

  19. 7 CFR 58.423 - Cheese vacuumizing chamber.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cheese vacuumizing chamber. 58.423 Section 58.423 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....423 Cheese vacuumizing chamber. The vacuum chamber shall be satisfactorily constructed and...

  20. 7 CFR 58.423 - Cheese vacuumizing chamber.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cheese vacuumizing chamber. 58.423 Section 58.423 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....423 Cheese vacuumizing chamber. The vacuum chamber shall be satisfactorily constructed and...

  1. 7 CFR 58.423 - Cheese vacuumizing chamber.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese vacuumizing chamber. 58.423 Section 58.423 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....423 Cheese vacuumizing chamber. The vacuum chamber shall be satisfactorily constructed and...

  2. 21 CFR 133.147 - Grated American cheese food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... coloring. (d) The name of the food is “Grated American cheese food”. The full name of the food shall appear... under customary conditions of purchase, the full name of the food shall immediately and conspicuously... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Grated American cheese food. 133.147 Section...

  3. 21 CFR 133.147 - Grated American cheese food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... coloring. (d) The name of the food is “Grated American cheese food”. The full name of the food shall appear... under customary conditions of purchase, the full name of the food shall immediately and conspicuously... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Grated American cheese food. 133.147 Section...

  4. 21 CFR 133.124 - Cold-pack cheese food.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... is “cold-pack cheese food”. The full name of the food shall appear on the principal display panel of..., the full name of the food shall immediately and conspicuously precede or follow such word or statement... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cold-pack cheese food. 133.124 Section...

  5. 21 CFR 133.124 - Cold-pack cheese food.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... is “cold-pack cheese food”. The full name of the food shall appear on the principal display panel of..., the full name of the food shall immediately and conspicuously precede or follow such word or statement... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Cold-pack cheese food. 133.124 Section...

  6. 7 CFR 58.418 - Automatic cheese making equipment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Automatic cheese making equipment. 58.418 Section 58... Service 1 Equipment and Utensils § 58.418 Automatic cheese making equipment. (a) Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the...

  7. 7 CFR 58.418 - Automatic cheese making equipment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Automatic cheese making equipment. 58.418 Section 58... Service 1 Equipment and Utensils § 58.418 Automatic cheese making equipment. (a) Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the...

  8. 7 CFR 58.418 - Automatic cheese making equipment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Automatic cheese making equipment. 58.418 Section 58... Service 1 Equipment and Utensils § 58.418 Automatic cheese making equipment. (a) Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the...

  9. 7 CFR 58.418 - Automatic cheese making equipment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Automatic cheese making equipment. 58.418 Section 58... Service 1 Equipment and Utensils § 58.418 Automatic cheese making equipment. (a) Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the...

  10. 21 CFR 133.129 - Dry curd cottage cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Dry curd cottage cheese. 133.129 Section 133.129 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... uncured cheese prepared by the procedure set forth in paragraph (b) of this section. The finished...

  11. 21 CFR 133.129 - Dry curd cottage cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Dry curd cottage cheese. 133.129 Section 133.129 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... uncured cheese prepared by the procedure set forth in paragraph (b) of this section. The finished...

  12. 21 CFR 133.129 - Dry curd cottage cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Dry curd cottage cheese. 133.129 Section 133.129 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... uncured cheese prepared by the procedure set forth in paragraph (b) of this section. The finished...

  13. 21 CFR 133.129 - Dry curd cottage cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Dry curd cottage cheese. 133.129 Section 133.129 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... uncured cheese prepared by the procedure set forth in paragraph (b) of this section. The finished...

  14. Factors regulating cheese shreddability.

    PubMed

    Childs, J L; Daubert, C R; Stefanski, L; Foegeding, E A

    2007-05-01

    Two sets of cheeses were evaluated to determine factors that affect shred quality. The first set of cheeses was made up of 3 commercial cheeses, Monterey Jack, Mozzarella, and process. The second set of cheeses was made up of 3 Mozzarella cheeses with varying levels of protein and fat at a constant moisture content. A shred distribution of long shreds, short shreds, and fines was obtained by shredding blocks of cheese in a food processor. A probe tack test was used to directly measure adhesion of the cheese to a stainless-steel surface. Surface energy was determined based on the contact angles of standard liquids, and rheological characterization was done by a creep and recovery test. Creep and recovery data were used to calculate the maximum and initial compliance and retardation time. Shredding defects of fines and adhesion to the blade were observed in commercial cheeses. Mozzarella did not adhere to the blade but did produce the most fines. Both Monterey Jack and process cheeses adhered to the blade and produced fines. Furthermore, adherence to the blade was correlated positively with tack energy and negatively with retardation time. Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content. Surface energy was not correlated with shredding defects in either group of cheese. Rheological properties and tack energy appeared to be the key factors involved in shredding defects. PMID:17430914

  15. 21 CFR 133.190 - Spiced cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... applicable definitions and standards of identity are not prescribed by other sections of this part. The...

  16. 21 CFR 133.187 - Semisoft cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Semisoft cheeses. 133.187 Section 133.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... of the following: cutting, stirring, heating, dilution with water or brine. The whey, or part of...

  17. 21 CFR 133.190 - Spiced cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... applicable definitions and standards of identity are not prescribed by other sections of this part. The...

  18. 21 CFR 133.190 - Spiced cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... applicable definitions and standards of identity are not prescribed by other sections of this part. The...

  19. 21 CFR 133.187 - Semisoft cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Semisoft cheeses. 133.187 Section 133.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... of the following: cutting, stirring, heating, dilution with water or brine. The whey, or part of...

  20. 21 CFR 133.187 - Semisoft cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Semisoft cheeses. 133.187 Section 133.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... of the following: cutting, stirring, heating, dilution with water or brine. The whey, or part of...

  1. 21 CFR 133.190 - Spiced cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... applicable definitions and standards of identity are not prescribed by other sections of this part. The...

  2. 21 CFR 133.187 - Semisoft cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Semisoft cheeses. 133.187 Section 133.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... of the following: cutting, stirring, heating, dilution with water or brine. The whey, or part of...

  3. False assumptions.

    PubMed

    Swaminathan, M

    1997-01-01

    Indian women do not have to be told the benefits of breast feeding or "rescued from the clutches of wicked multinational companies" by international agencies. There is no proof that breast feeding has declined in India; in fact, a 1987 survey revealed that 98% of Indian women breast feed. Efforts to promote breast feeding among the middle classes rely on such initiatives as the "baby friendly" hospital where breast feeding is promoted immediately after birth. This ignores the 76% of Indian women who give birth at home. Blaming this unproved decline in breast feeding on multinational companies distracts attention from more far-reaching and intractable effects of social change. While the Infant Milk Substitutes Act is helpful, it also deflects attention from more pressing issues. Another false assumption is that Indian women are abandoning breast feeding to comply with the demands of employment, but research indicates that most women give up employment for breast feeding, despite the economic cost to their families. Women also seek work in the informal sector to secure the flexibility to meet their child care responsibilities. Instead of being concerned about "teaching" women what they already know about the benefits of breast feeding, efforts should be made to remove the constraints women face as a result of their multiple roles and to empower them with the support of families, governmental policies and legislation, employers, health professionals, and the media. PMID:12321627

  4. Microbial interactions in cheese: implications for cheese quality and safety.

    PubMed

    Irlinger, Françoise; Mounier, Jérôme

    2009-04-01

    The cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making. The subtleties of cheese character, as well as cheese shelf-life and safety, are largely determined by the composition and evolution of this microbiota. Adjunct and surface-ripening cultures marketed today for smear cheeses are inadequate for adequately mimicking the real diversity encountered in cheese microbiota. The interactions between bacteria and fungi within these communities determine their structure and function. Yeasts play a key role in the establishment of ripening bacteria. The understanding of these interactions offers to enhance cheese flavour formation and to control and/or prevent the growth of pathogens and spoilage microorganisms in cheese.

  5. Activation energy measurements of cheese

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Temperature sweeps of cheeses using small amplitude oscillatory shear tests produced values for activation energy of flow (Ea) between 30 and 44 deg C. Soft goat cheese and Queso Fresco, which are high-moisture cheeses and do not flow when heated, exhibited Ea values between 30 and 60 kJ/mol. The ...

  6. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  7. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  8. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  9. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  10. 40 CFR 405.50 - Applicability; description of the cottage cheese and cultured cream cheese subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... cottage cheese and cultured cream cheese subcategory. 405.50 Section 405.50 Protection of Environment... SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese Subcategory § 405.50 Applicability; description of the cottage cheese and cultured cream cheese subcategory. The provisions of this subpart...

  11. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or...

  12. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or...

  13. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or...

  14. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or...: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or...

  15. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or...

  16. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable;...

  17. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or...

  18. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or...: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or...

  19. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or...

  20. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or...: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or...

  1. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable;...

  2. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or...

  3. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese spread with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried...

  4. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese spread with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried...

  5. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese food with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or...

  6. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable;...

  7. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese spread with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried...

  8. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese food with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or...

  9. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable;...

  10. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese spread with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried...

  11. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or...: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or...

  12. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese spread with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried...

  13. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese food with fruits... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or...

  14. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or...: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or...

  15. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable;...

  16. Lipids in cheese

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lipids are present in cheese at levels above 20 percent and are analyzed by several techniques. Scanning electron microscopy and confocal laser scanning microscopy are used to examine the microstructure, gas chromatography is employed to look at fatty acid composition, and differential scanning cal...

  17. 21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese,...

  18. 21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese,...

  19. 21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese,...

  20. 21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese,...

  1. 21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese,...

  2. Invited review: Artisanal Mexican cheeses.

    PubMed

    González-Córdova, Aarón F; Yescas, Carlos; Ortiz-Estrada, Ángel Martín; De la Rosa-Alcaraz, María de Los Ángeles; Hernández-Mendoza, Adrián; Vallejo-Cordoba, Belinda

    2016-05-01

    The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making. PMID:26830738

  3. Invited review: Artisanal Mexican cheeses.

    PubMed

    González-Córdova, Aarón F; Yescas, Carlos; Ortiz-Estrada, Ángel Martín; De la Rosa-Alcaraz, María de Los Ángeles; Hernández-Mendoza, Adrián; Vallejo-Cordoba, Belinda

    2016-05-01

    The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making.

  4. 21 CFR 133.182 - Soft ripened cheeses.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Soft ripened cheeses. 133.182 Section 133.182 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Such treatment may include one or more of the following: Cutting, stirring, heating, dilution...

  5. 21 CFR 133.182 - Soft ripened cheeses.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Soft ripened cheeses. 133.182 Section 133.182 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Such treatment may include one or more of the following: Cutting, stirring, heating, dilution...

  6. 21 CFR 133.182 - Soft ripened cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Soft ripened cheeses. 133.182 Section 133.182 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Such treatment may include one or more of the following: Cutting, stirring, heating, dilution...

  7. 21 CFR 133.182 - Soft ripened cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Soft ripened cheeses. 133.182 Section 133.182 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR.... Such treatment may include one or more of the following: Cutting, stirring, heating, dilution...

  8. Mycotoxins in two Spanish cheese varieties.

    PubMed

    López-Díaz, T M; Román-Blanco, C; García-Arias, M T; García-Fernández, M C; García-López, M L

    1996-07-01

    Samples of cheeses naturally contaminated with moulds (12 samples of mouldy Manchego cheese and 10 of a naturally ripened blue cheese) were analysed for the presence of mycotoxins (aflatoxins BI and MI, sterigmatocystin, patulin, penicillic acid and mycophenolic acid in Manchego cheese, and mycophenolic acid and roquefortine in blue cheese). In addition, 24 Penicillium and Aspergillus strains isolated from the samples were assessed for their mycotoxigenicity. Four of Manchego cheese samples were positive to mycophenolic acid and one sample of blue cheese contained roquefortine. The rest of mycotoxins investigated were not found. One Aspergillus strain isolated from Manchego cheese showed the ability to produce aflatoxin MI. The rest of strains from these samples being no producers. In contrast, 7 out of 9 Penicillium (P. roqueforti) strains isolated from blue cheese were able to produce roquefortine, with one strain also producing mycophenolic acid. PMID:8854191

  9. Biobutanol from cheese whey.

    PubMed

    Becerra, Manuel; Cerdán, María Esperanza; González-Siso, María Isabel

    2015-01-01

    At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) fermentation, this process being not competitive from the economic point of view. In this review we summarize the natural metabolic pathways for biobutanol production by Clostridia and yeasts, together with the metabolic engineering efforts performed up to date with the aim of either enhancing the yield of the natural producer Clostridia or transferring the butanol production ability to other hosts with better attributes for industrial use and facilities for genetic manipulation. Molasses and starch-based feedstocks are main sources for biobutanol production at industrial scale hitherto. We also review herewith (and for the first time up to our knowledge) the research performed for the use of whey, the subproduct of cheese making, as another sustainable source for biobutanol production. This represents a promising alternative that still needs further research. The use of an abundant waste material like cheese whey, that would otherwise be considered an environmental pollutant, for biobutanol production, makes economy of the process more profitable. PMID:25889728

  10. Cheese Microbial Risk Assessments — A Review

    PubMed Central

    Choi, Kyoung-Hee; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Yoon, Yohan

    2016-01-01

    Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low moisture cheeses such as semi-hard and hard cheeses have been accomplished, it has been more focused on the correlations between pathogenic bacteria and soft cheese, because cheese-associated foodborne illnesses have been attributed to the consumption of soft cheeses. As a part of this microbial risk assessment, predictive models have been developed to describe the relationship between several factors (pH, Aw, starter culture, and time) and the fates of foodborne pathogens in cheese. Predictions from these studies have been used for microbial risk assessment as a part of exposure assessment. These microbial risk assessments have identified that risk increased in cheese with high moisture content, especially for raw milk cheese, but the risk can be reduced by preharvest and postharvest preventions. For accurate quantitative microbial risk assessment, more data including interventions such as curd cooking conditions (temperature and time) and ripening period should be available for predictive models developed with cheese, cheese consumption amounts and cheese intake frequency data as well as more dose-response models. PMID:26950859

  11. Cheese Microbial Risk Assessments - A Review.

    PubMed

    Choi, Kyoung-Hee; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Yoon, Yohan

    2016-03-01

    Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low moisture cheeses such as semi-hard and hard cheeses have been accomplished, it has been more focused on the correlations between pathogenic bacteria and soft cheese, because cheese-associated foodborne illnesses have been attributed to the consumption of soft cheeses. As a part of this microbial risk assessment, predictive models have been developed to describe the relationship between several factors (pH, Aw, starter culture, and time) and the fates of foodborne pathogens in cheese. Predictions from these studies have been used for microbial risk assessment as a part of exposure assessment. These microbial risk assessments have identified that risk increased in cheese with high moisture content, especially for raw milk cheese, but the risk can be reduced by preharvest and postharvest preventions. For accurate quantitative microbial risk assessment, more data including interventions such as curd cooking conditions (temperature and time) and ripening period should be available for predictive models developed with cheese, cheese consumption amounts and cheese intake frequency data as well as more dose-response models.

  12. Turning cheese wastes into energy

    SciTech Connect

    Not Available

    1981-09-01

    In a project sponsored by New York State, an anaerobic fluidized bed reactor system - developed by Ecolotrol, Inc. of Bethpage, N.Y. - was used to produce biogas from cheese whey and bottling plant residues.

  13. [Microbiological studies of brynza cheese].

    PubMed

    Khadzhianastasov, D; Georgiev, L

    1979-01-01

    Studies on the changes occurring in the microflora at the time of 45-day ripening and 4-month storage of cheese produced in pitchers (earthen jugs) were performed. It was established that at the beginning of the ripening period the total number of microorganisms as well as the number of lactic acid producing microorganisms increases, but after the 15th day of ripening until the end of storage their number diminishes. At the time of ripening and storage of cheese curdled in pitchers, coliform bacteria diminish progressively. In case cheese curd is used, these bacteria vanish as soon as ripening comes to an end, while in case lactic acid or butter curd is used they vanish during the 1st month of storage. In spontaneously curdled cheese coliform bacteria vanish during the third month of storage. At the time of cheese ripening in a pitcher the yeast quantity increases, while during storage it varies. At the time of ripening fungae get into the cheese produced in pitchers and their number increases along with the ripening process.

  14. Martian 'Swiss Cheese'

    NASA Technical Reports Server (NTRS)

    2000-01-01

    This image is illuminated by sunlight from the upper left.

    Looking like pieces of sliced and broken swiss cheese, the upper layer of the martian south polar residual cap has been eroded, leaving flat-topped mesas into which are set circular depressions such as those shown here. The circular features are depressions, not hills. The largest mesas here stand about 4 meters (13 feet) high and may be composed of frozen carbon dioxide and/or water. Nothing like this has ever been seen anywhere on Mars except within the south polar cap, leading to some speculation that these landforms may have something to do with the carbon dioxide thought to be frozen in the south polar region. On Earth, we know frozen carbon dioxide as 'dry ice'. On Mars, as this picture might be suggesting, there may be entire landforms larger than a small town and taller than 2 to 3 men and women that consist, in part, of dry ice.

    No one knows for certain whether frozen carbon dioxide has played a role in the creation of the 'swiss cheese' and other bizarre landforms seen in this picture. The picture covers an area 3 x 9 kilometers (1.9 x 5.6 miles) near 85.6oS, 74.4oW at a resolution of 7.3 meters (24 feet) per pixel. This picture was taken by the Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) during early southern spring on August 3, 1999.

    Malin Space Science Systems and the California Institute of Technology built the MOC using spare hardware from the Mars Observer mission. MSSS operates the camera from its facilities in San Diego, CA. The Jet Propulsion Laboratory's Mars Surveyor Operations Project operates the Mars Global Surveyor spacecraft with its industrial partner, Lockheed Martin Astronautics, from facilities in Pasadena, CA and Denver, CO.

  15. Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening.

    PubMed

    Mata, Gardênia Márcia Silva Campos; Martins, Evandro; Machado, Solimar Gonçalves; Pinto, Maximiliano Soares; de Carvalho, Antônio Fernandes; Vanetti, Maria Cristina Dantas

    2016-01-01

    The ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on laboratory scale using raw milk collected from different farms and inoculated with Listeria innocua; and VIDAS(®)-LMO, in cheese samples collected from different manufacturers in Serro, Minas Gerais, Brazil. These samples were also characterized in terms of lactic acid bacteria, coliforms and physical-chemical analysis. In the inoculated samples, L. innocua was detected by Lateral Flow System™ method with 33% false-negative and 68% accuracy results. L. innocua was only detected in the inoculated samples by the conventional method at 60-days of cheese ripening. L. monocytogenes was not detected by the conventional and the VIDAS(®)-LMO methods in cheese samples collected from different manufacturers, which impairs evaluating the performance of this alternative method. We concluded that the conventional method provided a better recovery of L. innocua throughout cheese ripening, being able to detect L. innocua at 60-day, aging period which is required by the current legislation. PMID:27268116

  16. Regulatory false positives: true, false, or uncertain?

    PubMed

    Cox, Louis Anthony

    2007-10-01

    Hansen et al. (2007) recently assessed the historical performance of the precautionary principle in 88 specific cases, concluding that "applying our definition of a regulatory false positive, we were able to identify only four cases that fit the definition of a false positive." Empirically evaluating how prone the precautionary principle is to classify nonproblems as problems ("false positives") is an excellent idea. Yet, Hansen et al.'s implementation of this idea applies a diverse set of questionable criteria to label many highly uncertain risks as "real" even when no real or potential harm has actually been demonstrated. Examples include treating each of the following as reasons to categorize risks as "real": considering that a company's actions contaminated its own product; lack of a known exposure threshold for health effects; occurrence of a threat; treating deliberately conservative (upper-bound) regulatory assumptions as if they were true values; treating assumed exposures of children to contaminated soils (by ingestion) as evidence that feared dioxin risks are real; and treating claimed (sometimes ambiguous) epidemiological associations as if they were known to be true causal relations. Such criteria can classify even nonexistent and unknown risks as "real," providing an alternative possible explanation for why the authors failed to find more false positives, even if they exist.

  17. Quality aspects of raw milk cheeses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cheese has been a part of the human diet for thousands of years and over the centuries cheesemakers have relied on the indigenous microflora and enzymes in raw milk to create the signature quality traits for the many different varieties of cheese found around the world. Although most of the cheese i...

  18. Quality aspects of raw milk cheeses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cheese has been a part of the human diet for thousands of years and up until a little over a century ago, all types of cheese were made from raw milk. Over the centuries, signature quality traits were established for the many different types, styles, and varieties of cheese found around the world. ...

  19. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    PubMed

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses. PMID:25048865

  20. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    PubMed

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

  1. The False Aneurysm

    PubMed Central

    Baird, R. J.; Doran, M. L.

    1964-01-01

    The clinical course of 18 patients with 25 false aneurysms is reviewed. In recent years false aneurysm has been most commonly seen as a complication of arterioplastic procedures in which prosthetic arterial grafts were used. The use of indwelling needles or cannulae, particularly in patients with a wide arterial pulse pressure, can also lead to the formation of false aneurysms. In the groin, a false aneurysm is frequently mistaken for an abscess. Early diagnosis and operative repair are essential to reduce the incidence of further complications. PMID:14180533

  2. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.

    PubMed

    Delcenserie, V; Taminiau, B; Delhalle, L; Nezer, C; Doyen, P; Crevecoeur, S; Roussey, D; Korsak, N; Daube, G

    2014-10-01

    Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclette-type cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota

  3. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.

    PubMed

    Delcenserie, V; Taminiau, B; Delhalle, L; Nezer, C; Doyen, P; Crevecoeur, S; Roussey, D; Korsak, N; Daube, G

    2014-10-01

    Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclette-type cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota

  4. False memories in schizophrenia.

    PubMed

    Moritz, Steffen; Woodward, Todd S; Cuttler, Carrie; Whitman, Jennifer C; Watson, Jason M

    2004-04-01

    In prior studies, it was observed that patients with schizophrenia show abnormally high knowledge corruption (i.e., high-confident errors expressed as a percentage of all high-confident responses were increased for schizophrenic patients relative to controls). The authors examined the conditions under which excessive knowledge corruption occurred using the Deese-Roediger-McDermott paradigm. Whereas knowledge corruption in schizophrenia was significantly greater for false-negative errors relative to controls, no group difference occurred for false-positive errors. The groups showed a comparable high degree of confidence for false-positive recognition of critical lure items. Similar to findings collected in elderly participants, patients, but not controls, showed a strong positive correlation between the number of recognized studied items and false-positive recognition of the critical lure.

  5. An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

    PubMed Central

    Pais, Vânia F.; Oliveira, João A. B. P.; Gomes, Maria Teresa S. R.

    2012-01-01

    An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32 cheeses made from cow’s milk and to classify half of the ewes’ cheese samples as possibly authentic. Two other sensors, coated with polyvinylpyrrolidone and triethanolamine clearly distinguished between Flamengo, Brie, Gruyère and Mozzarella cheeses. Brie cheeses were further separated according to their origin, and Mozzarella grated cheese also appeared clearly separated from non-grated Mozzarella. PMID:22438717

  6. A high-throughput cheese manufacturing model for effective cheese starter culture screening.

    PubMed

    Bachmann, H; Kruijswijk, Z; Molenaar, D; Kleerebezem, M; van Hylckama Vlieg, J E T

    2009-12-01

    Cheese making is a process in which enzymatic coagulation of milk is followed by protein separation, carbohydrate removal, and an extended bacterial fermentation. The number of variables in this complex process that influence cheese quality is so large that the developments of new manufacturing protocols are cumbersome. To reduce screening costs, several models have been developed to miniaturize the cheese manufacturing process. However, these models are not able to accommodate the throughputs required for systematic screening programs. Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats each with individual process specifications. Protocols for the production of miniaturized Gouda- and Cheddar-type cheeses have been developed. Starting with as little as 1.7 mL of milk, miniature cheeses of about 170 mg can be produced and they closely resemble conventionally produced cheese in terms of acidification profiles, moisture and salt contents, proteolysis, flavor profiles, and microstructure. Flavor profiling of miniature cheeses manufactured with and without mixed-strain adjunct starter cultures allowed the distinguishing of the different cheeses. Moreover, single-strain adjunct starter cultures engineered to overexpress important flavor-related enzymes revealed effects similar to those described in industrial cheese. Benchmarking against industrial cheese produced from the same raw materials established a good correlation between their proteolytic degradation products and their flavor profiles. These miniature cheeses, referred to as microcheeses, open new possibilities to study many aspects of cheese production, which will not only accelerate product development but also allow a more systematic approach to investigate the complex biochemistry and microbiology of cheese making.

  7. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.

    PubMed

    Fernández-García, Estrella; Carbonell, María; Nuñez, Manuel

    2002-11-01

    Manchego cheese can be manufactured from raw or pasteurized ewes' milk. An automatic purge and trap apparatus, coupled to a GC-MS was used to isolate. identify and compare the relative amounts of the volatile components of raw and pasteurized Manchego cheese during ripening. The majority of volatile compounds were more abundant in raw milk (RM) cheeses than in pasteurized milk (PM) cheeses. Alcohols and esters predominated in the profile of RM Manchego cheese, while methyl-ketones and 2,3-butanedione were quantitatively important in PM cheeses. Branched chain alcohols were much more abundant in RM cheeses. The discriminant analysis separated 100% samples into RM or PM cheeses by using only 16 volatile compounds. Aroma intensity was correlated with esters, branched chain aldehydes and branched chain alcohols in RM cheeses, and with esters, branched chain aldehydes, 2-methyl ketones and 2-alkanols in PM cheeses. Diacetyl was positively correlated with the aroma attribute 'toasted' and negatively correlated with aroma quality in PM cheeses. PMID:12463695

  8. ''Swiss cheese'' models with pressure

    SciTech Connect

    Bona, C.; Stela, J.

    1987-11-15

    Local spherically symmetric inhomogeneities are matched to a spatially flat Robertson-Walker background with pressure. In the cases in which the background evolves to an Einstein--de Sitter dust universe, the interior metrics tend with time either to the vacuum Schwarzschild solution or to the spatially flat Tolman dust metrics. The whole construction may be interpreted as the history of the dust-filled ''Swiss cheese'' models.

  9. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.

    PubMed

    Mucchetti, G; Locci, F; Gatti, M; Neviani, E; Addeo, F; Dossena, A; Marchelli, R

    2000-04-01

    Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100 g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are produced with thermophilic lactic acid bacteria as starters. The mechanism of pyroglutamic acid formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only L-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese.

  10. Bioconversion of Cheese Waste (Whey)

    SciTech Connect

    Bohnert, G.W.

    1998-03-11

    The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids. Ultrafiltration is used to concentrate cheese whey into a protein-rich foodstuff; however, it too produces a waste stream, known as ''whey permeate,'' (rejected water, lactose, and salts from the membrane). Whey permeate contains about 4.5% lactose and requires treatment to reduce the high BOD (biological oxygen demand) before disposal. Ab Initio, a small business with strong chemistry and dairy processing background, desired help in developing methods for bioconversion of whey permeate lactose into lactic acid. Lactic acid is an organic acid primarily used as an acidulant in the food industry. More recently it has been used to produce polylactic acid, a biodegradable polymer and as a new method to treat meat carcasses to combat E. coli bacteria. Conversion of whey permeate to lactic acid is environmentally sound because it produces a valued product from an otherwise waste stream. FM&T has expertise in bioconversion processes and analytical techniques necessary to characterize biomass functions. The necessary engineering and analytical services for pilot biomass monitoring, process development, and purification of crude lactic acid were available at this facility.

  11. More South Polar 'Swiss Cheese'

    NASA Technical Reports Server (NTRS)

    2000-01-01

    This image is illuminated by sunlight from the upper left.

    Some of the surface of the residual south polar cap has a pattern that resembles that of sliced, swiss cheese. Shown here at the very start of southern spring is a frost-covered surface in which there are two layers evident--a brighter upper layer into which are set swiss cheese-like holes, and a darker, lower layer that lies beneath the 'swiss cheese' pattern. Nothing like this exists anywhere on Mars except within the south polar cap.

    This is a Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) image acquired on August 2,1999. It is located near 84.8oS, 71.8oW, and covers an area 3 km across and about 6.1 km long (1.9 by 3.8 miles).

    Malin Space Science Systems and the California Institute of Technology built the MOC using spare hardware from the Mars Observer mission. MSSS operates the camera from its facilities in San Diego, CA. The Jet Propulsion Laboratory's Mars Surveyor Operations Project operates the Mars Global Surveyor spacecraft with its industrial partner, Lockheed Martin Astronautics, from facilities in Pasadena, CA and Denver, CO.

  12. Cheese whey management: a review.

    PubMed

    Prazeres, Ana R; Carvalho, Fátima; Rivas, Javier

    2012-11-15

    Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat cheese whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.

  13. 21 CFR 133.146 - Grated cheeses.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from goat's milk and nonfat goat's milk”, “milkfat from sheep's milk and nonfat sheep's milk”, etc., as appropriate. ..., and skim milk cheese for manufacturing may not be used. All cheese ingredients used are either...

  14. 21 CFR 133.146 - Grated cheeses.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from goat's milk and nonfat goat's milk”, “milkfat from sheep's milk and nonfat sheep's milk”, etc., as appropriate. ..., and skim milk cheese for manufacturing may not be used. All cheese ingredients used are either...

  15. Major technological advances and trends in cheese.

    PubMed

    Johnson, M E; Lucey, J A

    2006-04-01

    Over the last 25 yr, cheese production in the United States has more than doubled with most of the increase due to production in the western states. Processing large volumes of milk into cheese has necessitated changes in vat size and design, reliance on computer software, and milk standardization, including use of membrane concentration of milk either at the cheese plant or on the farm. There has been increased interest in specialty cheeses including cheese made from sheep, goat, and organic milks. In addition, membrane processing of whey into various value-added components has become routine. Changes in cheese manufacturing protocols have resulted in a reduction of the manufacturing time and the necessity for consistent and reliable starter activity. Major advances in the genetics of microorganisms have not only resulted in widespread use of fermentation-produced chymosin but also in starter bacteria with improved resistance to bacteriophage infection. Genomics and proteomics have increased the likelihood of the development of nonstarter adjuncts with specific enzymatic activity. Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance.

  16. The Microfloras of Traditional Greek Cheeses.

    PubMed

    Litopoulou-Tzanetaki, Evanthia; Tzanetakis, Nikolaos

    2014-02-01

    Many traditional cheeses are made in Greece. Some of them are, in fact, types of the same cheese variety, whether or not they have different cheesemaking technologies, but are known by different local names. Twenty of them have been granted protected designation of origin status. In the 8th century BCE, Homer described a cheese thought to be the ancestor of feta, the main cheese manufactured in Greece from the ancient times until today. Meanwhile, various cheese types evolved through the centuries, and almost every area in Greece has its own cheesemaking tradition. Some cheese varieties are local, handcrafted products whose production has been handed down from generation to generation, and without interest in their continued production, these varieties will disappear. Other local varieties are made at small factories from pasteurized milk and commercial rennet and starter and are very different from the traditional versions. However, some milk producers still make their cheeses at home or at small dairies from raw milk, without any starter, or sometimes from thermized milk, with traditional yogurt as the starter. Their cheeses are the basis for the information presented in this review.

  17. Occurrence of Streptococcus macedonicus in Italian cheeses.

    PubMed

    Pacini, Federico; Cariolato, Diego; Andrighetto, Christian; Lombardi, Angiolella

    2006-08-01

    A new approach for the detection and enumeration of Streptococcus macedonicus in cheese was developed. The method which is based on a first screening of cheeses by a PCR assay specific for S. macedonicus followed by plating positive samples on a differential medium (SM medium) was applied to 51 samples derived from PDO and traditional Italian cheeses. Streptococcus macedonicus was found in 16 of the 51 samples examined in the present work. With the exclusion of an Asiago cheese sample in which very high numbers of S. macedonicus (7.13 log CFU g(-1)) were found, the counts of S. macedonicus in SM medium ranged from 2.48 to 4.70 log CFU g(-1). In the same cheeses, total streptococci enumerated onto M17 agar were found at higher concentrations with values up to 7.88 log CFU g(-1). The system developed was particularly useful for the differential count of S. macedonicus in cheese and allowed to evaluate the occurrence of this species within the complex microbial lactic acid bacteria (LAB) population, which is typical of traditional cheeses. Results showed that in the examined cheeses S. macedonicus cannot be considered as a dominant LAB species.

  18. 21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... predominance by weight. The full name of the food shall appear on the principal display panel of the label in... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized neufchatel cheese spread with other foods. 133.178 Section 133.178 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  19. 21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... predominance by weight. The full name of the food shall appear on the principal display panel of the label in... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized neufchatel cheese spread with other foods. 133.178 Section 133.178 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  20. 21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... predominance by weight. The full name of the food shall appear on the principal display panel of the label in... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized neufchatel cheese spread with other foods. 133.178 Section 133.178 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  1. Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions.

    PubMed

    Banville, V; Morin, P; Pouliot, Y; Britten, M

    2013-08-01

    The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (<40°C) and harder at high temperatures (>50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability.

  2. Moon - False Color Mosaic

    NASA Technical Reports Server (NTRS)

    1992-01-01

    This false-color photograph is a composite of 15 images of the Moon taken through three color filters by Galileo's solid-state imaging system during the spacecraft's passage through the Earth-Moon system on December 8, 1992. When this view was obtained, the spacecraft was 425,000 kilometers (262,000 miles) from the Moon and 69,000 kilometers (43,000 miles) from Earth. The false-color processing used to create this lunar image is helpful for interpreting the surface soil composition. Areas appearing red generally correspond to the lunar highlands, while blue to orange shades indicate the ancient volcanic lava flow of a mare, or lunar sea. Bluer mare areas contain more titanium than do the orange regions. Mare Tranquillitatis, seen as a deep blue patch on the right, is richer in titanium than Mare Serenitatis, a slightly smaller circular area immediately adjacent to the upper left of Mare Tranquillitatis. Blue and orange areas covering much of the left side of the Moon in this view represent many separate lava flows in Oceanus Procellarum. The small purple areas found near the center are pyroclastic deposits formed by explosive volcanic eruptions. The fresh crater Tycho, with a diameter of 85 kilometers (53 miles), is prominent at the bottom of the photograph, where part of the Moon's disk is missing.

  3. False color viewing device

    DOEpatents

    Kronberg, J.W.

    1991-05-08

    This invention consists of a viewing device for observing objects in near-infrared false-color comprising a pair of goggles with one or more filters in the apertures, and pads that engage the face for blocking stray light from the sides so that all light reaching, the user`s eyes come through the filters. The filters attenuate most visible light and pass near-infrared (having wavelengths longer than approximately 700 nm) and a small amount of blue-green and blue-violet (having wavelengths in the 500 to 520 nm and shorter than 435 nm, respectively). The goggles are useful for looking at vegetation to identify different species and for determining the health of the vegetation, and to detect some forms of camouflage.

  4. False color viewing device

    DOEpatents

    Kronberg, J.W.

    1992-10-20

    A viewing device for observing objects in near-infrared false-color comprising a pair of goggles with one or more filters in the apertures, and pads that engage the face for blocking stray light from the sides so that all light reaching the user's eyes come through the filters. The filters attenuate most visible light and pass near-infrared (having wavelengths longer than approximately 700 nm) and a small amount of blue-green and blue-violet (having wavelengths in the 500 to 520 nm and shorter than 435 nm, respectively). The goggles are useful for looking at vegetation to identify different species and for determining the health of the vegetation, and to detect some forms of camouflage. 7 figs.

  5. False color viewing device

    DOEpatents

    Kronberg, James W.

    1992-01-01

    A viewing device for observing objects in near-infrared false-color comprising a pair of goggles with one or more filters in the apertures, and pads that engage the face for blocking stray light from the sides so that all light reaching the user's eyes come through the filters. The filters attenuate most visible light and pass near-infrared (having wavelengths longer than approximately 700 nm) and a small amount of blue-green and blue-violet (having wavelengths in the 500 to 520 nm and shorter than 435 nm, respectively). The goggles are useful for looking at vegetation to identify different species and for determining the health of the vegetation, and to detect some forms of camouflage.

  6. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese.

    PubMed

    Park, Sun-Young; Han, Noori; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2016-01-01

    In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese. PMID:27621695

  7. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

    PubMed Central

    Paik, Hyun-Dong

    2016-01-01

    In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

  8. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

    PubMed Central

    Paik, Hyun-Dong

    2016-01-01

    In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese. PMID:27621695

  9. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese.

    PubMed

    Park, Sun-Young; Han, Noori; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2016-01-01

    In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

  10. 21 CFR 133.146 - Grated cheeses.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...) Anticaking agents. (3) Spices. (4) Flavorings other than those which, singly or in combination with other... the presence of any added spice or flavoring. (2) Any cheese varietal names used in the name of...

  11. Staphylococcal food poisoning from sheep milk cheese.

    PubMed Central

    Bone, F. J.; Bogie, D.; Morgan-Jones, S. C.

    1989-01-01

    Cheese made from sheep milk was implicated in food-poisoning incidents in December 1984 and January 1985. Bacteriological examination of batches of cheese failed to reveal a viable pathogen but enterotoxin A produced by Staphylococcus aureus was present. This was the first time that enterotoxin was detected in a food produced in the UK which was associated with poisoning and from which viable Staph. aureus could not be isolated. Subsequent detailed examination of milk, yoghurt and cheese from the same producer revealed that contamination with Staph. aureus was associated with post-infection carriage as well as clinical illness in ewes on the farm. Strains producing enterotoxon. A were still intermittently present in the bulk milk used for cheese production nearly 2 years afterwards, apparently in the absence of clinical illness in the sheep. The possible effects of heat treatment are discussed. Any changes in legislation should cover all non-human mammalian milk used for human consumption. PMID:2691265

  12. Interests in Geotrichum candidum for cheese technology.

    PubMed

    Boutrou, R; Guéguen, M

    2005-06-25

    The wide genotypic and phenotypic diversity of Geotrichum candidum strains does not facilitate its classification as yeast or a yeast-like fungus that is still a matter of debate. Whatever its classification, G. candidum possesses many different metabolic pathways that are of particular interest to the dairy industry. G. candidum is of importance in the maturation of cheese, and much is known about its direct contribution to cheese ripening and flavour formation. Its diverse metabolic potential means that G. candidum can play an important role in the ripening of many soft and semi-hard cheeses and make a positive contribution to the development of taste and aroma. It may also influence the growth of other microorganisms, both valuable and detrimental. The significance of the presence of G. candidum in cheese depends on the particular type of production and on the presence of biotypes featuring specific types of metabolism. However, in situ metabolic pathways involved in cheese ripening and their regulations are mainly unknown. The information available provides a good understanding of the potential of G. candidum strains that are used in cheese manufacture, and permits a better choice of strain depending on the characteristics required. The biochemical activities of G. candidum and its application in the dairy industry are presented in this review.

  13. Whey cheese: membrane technology to increase yields.

    PubMed

    Riera, Francisco; González, Pablo; Muro, Claudia

    2016-02-01

    Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process. PMID:26869115

  14. Cheese Classification, Characterization, and Categorization: A Global Perspective.

    PubMed

    Almena-Aliste, Montserrat; Mietton, Bernard

    2014-02-01

    Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated matter. There are various approaches to cheese classification, and a global approach for classification and characterization is needed. We review current cheese classification schemes and the limitations inherent in each of the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of the technologies used for cheese production. The goal of this review is to present an overview of comprehensive and practical integrative classification models in order to better describe cheese diversity and the fundamental differences within cheeses, as well as to connect fundamental technological, microbiological, chemical, and sensory characteristics to contribute to an overall characterization of the main families of cheese, including the expanding world of American artisanal cheeses. PMID:26082106

  15. Cheese Classification, Characterization, and Categorization: A Global Perspective.

    PubMed

    Almena-Aliste, Montserrat; Mietton, Bernard

    2014-02-01

    Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated matter. There are various approaches to cheese classification, and a global approach for classification and characterization is needed. We review current cheese classification schemes and the limitations inherent in each of the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of the technologies used for cheese production. The goal of this review is to present an overview of comprehensive and practical integrative classification models in order to better describe cheese diversity and the fundamental differences within cheeses, as well as to connect fundamental technological, microbiological, chemical, and sensory characteristics to contribute to an overall characterization of the main families of cheese, including the expanding world of American artisanal cheeses.

  16. Experimental aflatoxin production in Manchego-type cheese.

    PubMed

    Blanco, J L; Domínguez, L; Gómez-Lucía, E; Garayzabal, J F; Goyache, J; Suárez, G

    1988-01-01

    Manchego-type cheese, a typical Spanish cheese, was inoculated in various ways with an aflatoxigenic organism, Aspergillus parasiticus NRRL 2999, to study the production of aflatoxin. When the original milk was contaminated with a spore suspension, aflatoxin was not detected in paraffin-covered cheeses although it was present in the top layer of non-paraffin-covered cheeses after ripening at 15 degrees C for 60 d. When the cheese surface was inoculated, no aflatoxins were detected in paraffin-covered cheeses after ripening for 60 d although they were found when the cheeses were ripened for 30 d. In non-paraffin-covered cheeses aflatoxins were detected only in the top layer and in the second 10 mm layer when cheeses were incubated after the normal ripening at 28 degrees C for 30 d. When the centre of the cheese was inoculated, no aflatoxins were detected although Aspergillus grew slightly along the inoculation area. When cheese portions were inoculated, fungal growth was evident after incubation at 28 degrees and 15 degrees C for 6 d but there was no growth at 10 degrees C after 50 d. At 28 degrees C aflatoxins were detected at a concentration of 132 micrograms/g after 13 d, the highest level obtained. In cheese paste at 28 degrees and 15 degrees C, growth was intense, but the level of aflatoxins detected was lower than in cheese portions. At 10 degrees C the growth was heavy, but aflatoxins were not detected. PMID:3350782

  17. Isolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories.

    PubMed

    Moosavy, Mir-Hassan; Esmaeili, Saber; Mostafavi, Ehsan; Bagheri Amiri, Fahimeh

    2014-01-01

    Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). Isolation of L. monocytogenes was performed according to ISO 11290 and biochemical tests were done to identify and confirm L. monocytogenes. 9 samples (50%) of the 18 collected samples from milk tanks in Lighvan cheese producing factories were contaminated with L. monocytogenes. The concentration of L. monocytogenes in all 9 positive samples was 40 CFU/ml. This study is the first report of L. monocytogenes contamination in raw milks used for Lighvan cheese production in Iran. Regarding the fact that these cheeses are produced from raw milk and no heating process is performed on them its milk contamination can be a potential risk for consumers. PMID:25528910

  18. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.

    PubMed

    Neviani, Erasmo; De Dea Lindner, Juliano; Bernini, Valentina; Gatti, Monica

    2009-05-01

    A partial picture of the typical microflora of PDO Parmigiano Reggiano cheese was achieved by studying the cultivability of lactic acid bacteria associated with its manufacturing and ripening. A comprehensive sampling design allowed for the analysis of the cheese microflora during its production over 20 months of ripening. An innovative cheese agar medium (CAM) was prepared after testing 18 formulations all based on grated Parmigiano Reggiano ripened cheese. During cheese manufacturing and ripening, different samples were sampled and their microflora was recovered using CAM in comparison with other traditional media. Colonies which formed units from the different agar media tested were picked and isolated; the phylogenetic positions of 154 isolated strains were studied at level of species by 16S-rRNA gene sequencing. CAM seems to be able to recover the minority population coming from milk and whey starter, hardly estimable, during the first hours of production, on traditional media.

  19. Biogenic amines in italian pecorino cheese.

    PubMed

    Schirone, Maria; Tofalo, Rosanna; Visciano, Pierina; Corsetti, Aldo; Suzzi, Giovanna

    2012-01-01

    The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes' milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures could be suggested. Several factors can contribute to the qualitative and quantitative profiles of BA's in Pecorino cheese such as environmental hygienic conditions, pH, salt concentration, water activity, fat content, pasteurization of milk, decarboxylase microorganisms, starter cultures, temperature and time of ripening, storage, part of the cheese (core, edge), and the presence of cofactor (pyridoxal phosphate, availability of aminases and deaminases). In fact physico-chemical parameters seem to favor biogenic amine-positive microbiota; both of these environmental factors can easily be modulated, in order to control growth of undesirable microorganisms. Generally, the total content of BA's in Pecorino cheeses can range from about 100-2400

  20. Characteristics of Gouda cheese supplemented with fruit liquors.

    PubMed

    Choi, Hee Young; Yang, Chul Ju; Choi, Kap Seong; Bae, Inhyu

    2015-01-01

    This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

  1. 21 CFR 133.186 - Sap sago cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... cheese having the same physical and chemical properties. The cheese is pale green in color and has the... for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the...

  2. 21 CFR 133.186 - Sap sago cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... cheese having the same physical and chemical properties. The cheese is pale green in color and has the... for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the...

  3. 21 CFR 133.186 - Sap sago cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... cheese having the same physical and chemical properties. The cheese is pale green in color and has the... for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the...

  4. 21 CFR 133.186 - Sap sago cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... cheese having the same physical and chemical properties. The cheese is pale green in color and has the... for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the...

  5. 7 CFR 58.426 - Rindless cheese wrapping equipment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth... the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on...

  6. 7 CFR 58.426 - Rindless cheese wrapping equipment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth... the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on...

  7. 7 CFR 58.426 - Rindless cheese wrapping equipment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth... the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on...

  8. 7 CFR 58.426 - Rindless cheese wrapping equipment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth... the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on...

  9. Roquefortine C occurrence in blue cheese.

    PubMed

    Finoli, C; Vecchio, A; Galli, A; Dragoni, I

    2001-02-01

    Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola "dolce" and Penicillium roqueforti in the Gorgonzola "naturale"; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20 degrees C for 14 days and 4 degrees C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20 degrees C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

  10. Isolation of bacteriocin-producing staphylococci from Brazilian cheese

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A total of 285 staphylococcus isolates were recovered from Minas Frescal cheese, a traditional Brazilian fresh cheese made with pasteurized milk, and screened for the production of antibacterial substances. The staphylococci were isolated from 50 lots of commercial cheese and cultured on mannitol s...

  11. Who Moved My Cheese? Adjusting to Age-Related Changes

    ERIC Educational Resources Information Center

    Langer, Nieli

    2012-01-01

    The popular book, Who Moved My Cheese? (Johnson, 1998) is a metaphor for change. This parable-like story has particular resonance with older adults who face many potential life-altering changes. The four characters in the book are looking for their cheese in a maze. Cheese represents whatever makes people happy. How each character adjusts to the…

  12. Using milk and cheese to demonstrate food chemistry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Students usually do not realize how much chemistry is involved in making a food like cheese, and teachers may use milk and cheese to reveal interesting principles. Cheese is made by lowering the pH of milk, coagulating the protein with enzymes, and removing the whey with heat and pressure. Studies b...

  13. Flavor comparison of natural cheeses manufactured in different countries.

    PubMed

    Koppel, Kadri; Chambers, Delores H

    2012-05-01

    The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether a unique sensory characteristic exists within specific countries for European cheeses. The flavor of 152 cheeses from Estonia, France, Italy, Germany, Holland, Austria, England, Greece, Ireland, Spain, Switzerland, Sweden, Belgium, and Denmark were described during 4 independent studies. The sensory data from these studies were combined. The cheeses were sorted according to milk type and texture, and flavor characteristics of these groups were described. The main flavor characteristics of the cheeses tested were salty, sweet, sour, astringent, biting, pungent, sharp, nutty, musty/earthy, dairy fat, buttery, and dairy sweet. The cluster analysis divided the cheeses into 4 clusters: clusters 1 and 2 were sour, dairy sour, salty, astringent, biting, and varied in buttery (cluster 1) and sharp notes (cluster 2). Cluster 1 and 2 were mainly composed of French cheeses, while clusters 3 and 4 represented cheeses from various countries. Cluster 3 and 4 were sweet, with cooked milk and nutty characteristics and varied from buttery (cluster 3) to sharp notes (cluster 4). Cheeses from some countries, for example, France and Estonia, generally exhibited common sensory characteristics within the specific country, but cheeses from some other countries, such as Italy, varied widely, and seemed to have no common sensory theme. Most regional cheese standards are not specific about flavor profiles and these results suggest it may be possible to start a further characterization of cheeses in some countries.

  14. Traditional cheeses: rich and diverse microbiota with associated benefits.

    PubMed

    Montel, Marie-Christine; Buchin, Solange; Mallet, Adrien; Delbes-Paus, Céline; Vuitton, Dominique A; Desmasures, Nathalie; Berthier, Françoise

    2014-05-01

    The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in

  15. False Position, Double False Position and Cramer's Rule

    ERIC Educational Resources Information Center

    Boman, Eugene

    2009-01-01

    We state and prove the methods of False Position (Regula Falsa) and Double False Position (Regula Duorum Falsorum). The history of both is traced from ancient Egypt and China through the work of Fibonacci, ending with a connection between Double False Position and Cramer's Rule.

  16. Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese.

    PubMed

    Martins, José M; Galinari, Éder; Pimentel-Filho, Natan J; Ribeiro, José I; Furtado, Mauro M; Ferreira, Célia L L F

    2015-03-01

    Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and rainy season (October-March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g (-1) ), Escherichia coli and Staphylococcus aureus (> 100 cfu.g (-1) ) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese.

  17. Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese

    PubMed Central

    Martins, José M.; Galinari, Éder; Pimentel-Filho, Natan J.; Ribeiro, José I.; Furtado, Mauro M.; Ferreira, Célia L.L.F.

    2015-01-01

    Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g −1 ), Escherichia coli and Staphylococcus aureus (> 100 cfu.g −1 ) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese. PMID:26221111

  18. Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.

    PubMed

    Gore, Ecaterina; Mardon, Julie; Guerinon, Delphine; Lebecque, Annick

    2016-06-01

    Due to their composition, cheeses are suspected to induce an acid load to the body. To better understand this nutritional feature, the acid-forming potential of five cheeses from different cheese-making technologies and two milk was evaluated on the basis of their potential renal acid load (PRAL) index (considering protein, P, Cl, Na, K, Mg and Ca contents) and organic anions contents. PRAL index ranged from -0.8 mEq/100 g edible portion for fresh cheese to 25.3 mEq/100 g for hard cheese Cantal and 28 mEq/100 g for blue-veined cheese Fourme d'Ambert. PRAL values were greatly subjected to interbatch fluctuations. This work emphasized a great imbalance between acidifying elements of PRAL calculation (Cl, P and proteins elements) and alkalinizing ones (Na and Ca). Particularly, Cl followed by P elements had a strong impact on the PRAL value. Hard cheeses were rich in lactate, thus, might be less acidifying than suspected by their PRAL values only. PMID:27050124

  19. Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese.

    PubMed

    Martins, José M; Galinari, Éder; Pimentel-Filho, Natan J; Ribeiro, José I; Furtado, Mauro M; Ferreira, Célia L L F

    2015-03-01

    Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and rainy season (October-March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g (-1) ), Escherichia coli and Staphylococcus aureus (> 100 cfu.g (-1) ) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese. PMID:26221111

  20. Lactate metabolism by pediococci isolated from cheese.

    PubMed

    Thomas, T D; McKay, L L; Morris, H A

    1985-04-01

    Pediococcus pentosaceus is commonly found among the adventitious microflora of Cheddar cheese. When this organism was incubated with L-(+)-lactate under anaerobic conditions, L-(+)-lactate was rapidly converted to D-(-)-lactate until racemic (DL) lactate was present. Under aerobic conditions this initial reaction was followed by a slower reaction resulting in the use of both lactate isomers and in the production of acetate and CO2. With intact cells the lactate oxidation system had an optimum pH of 5 to 6, depending on the initial lactate concentration. Cells grown anaerobically possessed lactate-oxidizing activity which increased two- to fourfold as sugar was exhausted from the medium. Aerobic growth further increased specific activities. Cheddar cheese was made with the deliberate addition of P. pentosaceus. When the resulting cheese was grated to expose a large surface area to O2, lactate was converted to acetate at a rate which depended on the density of pediococci in the cheese. The lactate oxidation system remained active in cheese which had been ripened for 6 months.

  1. Test for measuring the stretchability of melted cheese.

    PubMed

    Fife, R L; McMahon, D J; Oberg, C J

    2002-12-01

    A test for measuring the stretchability of cheese was developed by adapting a texture-profile analyzer to pull strands of cheese upwards from a reservoir of melted cheese. Seven different cheeses were analyzed using the Utah State University stretch test. The cheeses were also analyzed for apparent viscosity with a helical viscometer, for meltability using a tube melt test, and for stretch using the pizza-fork test. Cheese was placed into a stainless steel cup and tempered in a water bath at 60, 70, 80, or 90 degrees C for 30 min before analysis. The cup was then placed in a water-jacketed holder mounted on the base of the instrument. A three-pronged hook-shaped probe was lowered into the melted cheese and then pulled vertically until all cheese strands broke or 30 cm was reached. This produced a stretch profile as the probe was lifted through the reservoir of melted cheese and then pulled strands of cheese upwards. Three parameters were defined to characterize the stretchability of the cheese. The maximum load, obtained as the probe was lifted through the cheese, was defined as melt strength (F(M)). The distance to which cheese strands were lifted was defined as stretch length (SL). The load exerted on the probe as the strands of cheese were being stretched was defined as stretch quality (SQ). There was a correlation between F(M) and apparent viscosity. There was also some correlation between SL measured by the fork test and SL when the cheese was tested at 90 degrees C, but no correlation occurred at lower temperatures.

  2. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.

    PubMed

    Albenzio, M; Santillo, A; Caroprese, M; Braghieri, A; Sevi, A; Napolitano, F

    2013-05-01

    The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza cheese manufactured from ewe milk. To define the sensory profile of Scamorza cheese, a qualitative and quantitative reference frame specific for a pasta filata cheese was constructed. According to the presence of probiotic bacteria, cheeses were denoted S-BB for Scamorza cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB cheeses than in S-LA cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA cheese. The NaCl percentage in Scamorza cheese from ewe milk was 1.75 ± 0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza cheeses showed higher color uniformity compared with S-CO cheese. Furthermore, the control cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk cheese. The specific

  3. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.

    PubMed

    Albenzio, M; Santillo, A; Caroprese, M; Braghieri, A; Sevi, A; Napolitano, F

    2013-05-01

    The present study aimed to assess the effect of the addition of different usually recognized as probiotic bacterial strains on chemical composition and sensory properties of Scamorza cheese manufactured from ewe milk. To define the sensory profile of Scamorza cheese, a qualitative and quantitative reference frame specific for a pasta filata cheese was constructed. According to the presence of probiotic bacteria, cheeses were denoted S-BB for Scamorza cheese made using a mix of Bifidobacterium longum 46 and Bifidobacterium lactis BB-12, and S-LA for Scamorza cheese made using Lactobacillus acidophilus LA-5. The designation for control Scamorza cheese was S-CO. Analyses were performed at 15d of ripening. The moisture content of Scamorza ewe milk cheese ranged between 44.61 and 47.16% (wt/wt), showing higher values in S-CO and S-BB cheeses than in S-LA cheese; the fat percentage ranged between 25.43 and 28.68% (wt/wt), showing higher value in S-LA cheese. The NaCl percentage in Scamorza cheese from ewe milk was 1.75 ± 0.04% (wt/wt). Protein and casein percentages were the highest in Scamorza cheese containing a mix of bifidobacteria; also, the percentage of the proteose-peptone fraction showed the highest value in S-BB, highlighting the major proteolysis carried out by enzymes associated with B. longum and B. lactis strains. Texture and appearance attributes were able to differentiate probiotic bacteria-added cheeses from the untreated control product. In particular, S-BB and S-LA Scamorza cheeses showed higher color uniformity compared with S-CO cheese. Furthermore, the control cheese showed higher yellowness and lower structure uniformity than S-BB. The control product was less creamy and grainy than S-BB; conversely, the inclusion of probiotics into the cheese determined lower adhesivity and friability in S-BB and S-LA than in S-CO. This study allowed the definition of the principal composition and sensory properties of Scamorza ewe milk cheese. The specific

  4. Selective enumeration of probiotic microorganisms in cheese.

    PubMed

    Karimi, Reza; Mortazavian, Amir M; Amiri-Rigi, Atefeh

    2012-02-01

    Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 10(6) cfu g(-1)) until the time of consumption. In order to ensure that a minimal number of probiotic bacteria is present in the cheese, reliable methods for enumeration are required. The choice of culture medium for selective enumeration of probiotic strains in combination with starters depends on the product matrix, the target group and the taxonomic diversity of the bacterial background flora in the product. Enumeration protocol should be designed as a function of the target microorganism(s) to be quantified in the cheese. An overview of some series of culture media for selective enumeration of commercial probiotic cultures is presented in this review.

  5. Chemometric analysis of Ragusano cheese flavor.

    PubMed

    Carpino, S; Acree, T E; Barbano, D M; Licitra, G; Siebert, K J

    2002-02-27

    Ragusano cheeses were produced in duplicate from milk collected from pasture-fed and total mixed ration (TMR)-fed cattle at four time intervals. The cheeses were subjected to chemical analysis, conventional sensory testing, and gas chromatography-olfactometry (GCO). Data from each type of analysis were examined by principal component and factor analysis and by pattern recognition (SIMCA) to see if sufficient information for classification into pasture-fed and TMR-fed groups was contained therein. The results clearly indicate that there are significant differences in sensory panel and chemical analysis results between the two cheeses. The data were also examined to see if models of sensory responses as a function of analytical or GCO results or both could be constructed with the modeling technique partial least-squares regression (PLS). Strong PLS models of some sensory responses (green and toasted odor; salt, pungent, bitter, and butyric sensations; and smooth consistency) were obtained.

  6. The Kepler False Positive Table

    NASA Astrophysics Data System (ADS)

    Bryson, Steve; Kepler False Positive Working Group

    2015-01-01

    The Kepler Space Telescope has detected thousands of candidate exoplanets by observing transit signals in a sample of more than 190,000 stars. Many of these transit signals are false positives, defined as a transit-like signal that is not due to a planet orbiting the target star (or a bound companion if the target is a multiple-star system). Astrophysical causes of false positives include background eclipsing binaries, planetary transits not associated with the target star, and non-planetary eclipses of the target star by stellar companions. The fraction of Kepler planet candidates that are false positives ranges from about 10% at high Galactic latitudes to 40% at low Galactic latitudes. Creating a high-reliability planet candidate catalog for statistical studies such as occurrence rate calculations requires removing clearly identified false positives.The Kepler Object of Interest (KOI) catalog at the NExScI NASA Exoplanet Archive flags false positives, and will soon provide a high-level classification of false positives, but lacks detailed description of why a KOI was determined to be a false positive. The Kepler False Positive Working Group (FPWG) examines each false positive in detail to certify that it is correctly identified as a false positive, and determines the primary reason(s) a KOI is classified as a false positive. The work of the FPWG will be published as the Kepler False Positive Table, hosted at the NExScI NASA Exoplanet Archive.The Kepler False Positive Table provides detailed information on the evidence for background binaries, transits caused by stellar companions, and false alarms. In addition to providing insight into the Kepler false positive population, the false positive table gives information about the background binary population and other areas of astrophysical interest. Because a planet around a star not associated with the target star is considered a false positive, the false positive table likely contains further planet candidates

  7. Sleep deprivation and false memories.

    PubMed

    Frenda, Steven J; Patihis, Lawrence; Loftus, Elizabeth F; Lewis, Holly C; Fenn, Kimberly M

    2014-09-01

    Many studies have investigated factors that affect susceptibility to false memories. However, few have investigated the role of sleep deprivation in the formation of false memories, despite overwhelming evidence that sleep deprivation impairs cognitive function. We examined the relationship between self-reported sleep duration and false memories and the effect of 24 hr of total sleep deprivation on susceptibility to false memories. We found that under certain conditions, sleep deprivation can increase the risk of developing false memories. Specifically, sleep deprivation increased false memories in a misinformation task when participants were sleep deprived during event encoding, but did not have a significant effect when the deprivation occurred after event encoding. These experiments are the first to investigate the effect of sleep deprivation on susceptibility to false memories, which can have dire consequences.

  8. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.

    PubMed

    Ozturk, M; Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Lucey, J A

    2015-10-01

    Low-sodium cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low salt-in-moisture levels. We proposed that this excessive starter-induced acidity could be prevented by the fortification of cheese milk with ultrafiltration (UF) retentates (to increase curd buffering), and by decreasing microbial activity using the application of high-hydrostatic pressure (HHP) treatment (that is, to reduce residual starter numbers). Camel chymosin was also used as a coagulant to help reduce bitterness development (a common defect in low-sodium cheeses). Three types of low-Na (0.8% NaCl) Cheddar cheeses were manufactured: non-UF fortified, no HHP applied (L-Na); UF-fortified (cheese milk total solids = 17.2 ± 0.6%), no HHP applied (L-Na-UF); and UF-fortified, HHP-treated (L-Na-UF-HHP; 500 MPa for 3 min applied at 1 d post-cheese manufacture). Regular salt (2% NaCl) non-UF fortified, non-HHP treated (R-Na) cheese was also manufactured for comparison purposes. Analysis was performed at 4 d, 2 wk, and 1, 3, and 6 mo after cheese manufacture. Cheese functionality during ripening was assessed using texture profile analysis and dynamic low-amplitude oscillatory rheology. Sensory Spectrum and quantitative descriptive analysis was conducted with 9 trained panelists to evaluate texture and flavor attributes using a 15-point scale. At 4 d and 2 wk of ripening, L-Na-UF-HHP cheese had ~2 and ~4.5 log lower starter culture numbers, respectively, than all other cheeses. Retentate fortification of cheese milk and HHP treatment resulted in low-Na cheeses having similar insoluble calcium concentrations and pH values compared with R-Na cheese during ripening. The L-Na-UF cheese exhibited significantly higher hardness values (measured by texture profile analysis) compared with L-Na cheese until 1 mo of ripening; however, after 1 mo, all low-Na cheeses

  9. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.

    PubMed

    Ozturk, M; Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Lucey, J A

    2015-10-01

    Low-sodium cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low salt-in-moisture levels. We proposed that this excessive starter-induced acidity could be prevented by the fortification of cheese milk with ultrafiltration (UF) retentates (to increase curd buffering), and by decreasing microbial activity using the application of high-hydrostatic pressure (HHP) treatment (that is, to reduce residual starter numbers). Camel chymosin was also used as a coagulant to help reduce bitterness development (a common defect in low-sodium cheeses). Three types of low-Na (0.8% NaCl) Cheddar cheeses were manufactured: non-UF fortified, no HHP applied (L-Na); UF-fortified (cheese milk total solids = 17.2 ± 0.6%), no HHP applied (L-Na-UF); and UF-fortified, HHP-treated (L-Na-UF-HHP; 500 MPa for 3 min applied at 1 d post-cheese manufacture). Regular salt (2% NaCl) non-UF fortified, non-HHP treated (R-Na) cheese was also manufactured for comparison purposes. Analysis was performed at 4 d, 2 wk, and 1, 3, and 6 mo after cheese manufacture. Cheese functionality during ripening was assessed using texture profile analysis and dynamic low-amplitude oscillatory rheology. Sensory Spectrum and quantitative descriptive analysis was conducted with 9 trained panelists to evaluate texture and flavor attributes using a 15-point scale. At 4 d and 2 wk of ripening, L-Na-UF-HHP cheese had ~2 and ~4.5 log lower starter culture numbers, respectively, than all other cheeses. Retentate fortification of cheese milk and HHP treatment resulted in low-Na cheeses having similar insoluble calcium concentrations and pH values compared with R-Na cheese during ripening. The L-Na-UF cheese exhibited significantly higher hardness values (measured by texture profile analysis) compared with L-Na cheese until 1 mo of ripening; however, after 1 mo, all low-Na cheeses

  10. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese.

    PubMed

    Aldrete-Tapia, Alejandro; Escobar-Ramírez, Meyli C; Tamplin, Mark L; Hernández-Iturriaga, Montserrat

    2014-12-01

    The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the state of Tabasco, México during dry (March-June) and rainy (August-November) seasons. Independently of producer and season, raw milk samples displayed the highest diversity in bacterial communities. In raw milk, genera found were Macrococcus, Staphylococcus, Enterococcus, Streptococcus, Lactobacillus and Enhydrobacter. Diversity in whey, curd and cheese was lower, principally containing Streptococcus and Lactobacillus; however, bacteria such as Staphylococcus, Acinetobacter, Chryseobacterium, Bacillus, Sediminibacter, Lactococcus and Enterococcus were occasionally present. After curdling step, the most dominant and abundant species were Streptococcus thermophilus and Lactobacillus delbrueckii.

  11. 14 CFR 415.15 - Rights not conferred by launch license.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... facilities, airspace, or outer space. ... 14 Aeronautics and Space 4 2012-01-01 2012-01-01 false Rights not conferred by launch license. 415.15 Section 415.15 Aeronautics and Space COMMERCIAL SPACE TRANSPORTATION, FEDERAL...

  12. 7 CFR 65.120 - Chicken.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 CFR 381.170(a)(1). ... 7 Agriculture 3 2012-01-01 2012-01-01 false Chicken. 65.120 Section 65.120 Agriculture Regulations..., PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS,...

  13. 41 CFR 102-78.15 - What are historic properties?

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... specifically defined at 36 CFR 800.16. ... 41 Public Contracts and Property Management 3 2012-01-01 2012-01-01 false What are historic... Regulations System (Continued) FEDERAL MANAGEMENT REGULATION REAL PROPERTY 78-HISTORIC PRESERVATION...

  14. 41 CFR 109-26.501 - Purchase of new motor vehicles.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 41 Public Contracts and Property Management 3 2012-01-01 2012-01-01 false Purchase of new motor vehicles. 109-26.501 Section 109-26.501 Public Contracts and Property Management Federal Property... motor vehicles....

  15. 5 CFR 412.201 - Management succession.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... pursuant to 5 CFR 410.202. ... 5 Administrative Personnel 1 2012-01-01 2012-01-01 false Management succession. 412.201 Section 412.201 Administrative Personnel OFFICE OF PERSONNEL MANAGEMENT CIVIL SERVICE REGULATIONS...

  16. 14 CFR 1250.103 - Discrimination prohibited.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 5 2012-01-01 2012-01-01 false Discrimination prohibited. 1250.103 Section 1250.103 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION NONDISCRIMINATION IN... Discrimination prohibited....

  17. 6 CFR 7.30 - Classification challenges.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 6 CFR 7.31. ... 6 Domestic Security 1 2012-01-01 2012-01-01 false Classification challenges. 7.30 Section 7.30... INFORMATION Classified Information § 7.30 Classification challenges. (a) Authorized holders of...

  18. 10 CFR Appendix C to Part 2 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 1 2012-01-01 2012-01-01 false C Appendix C to Part 2 Energy NUCLEAR REGULATORY COMMISSION RULES OF PRACTICE FOR DOMESTIC LICENSING PROCEEDINGS AND ISSUANCE OF ORDERS Appendix C to Part 2...

  19. 9 CFR 381.103 - Official poultry condemnation certificates; issuance and form.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Official poultry condemnation... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION...

  20. 5 CFR 319.301 - Qualifications standards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 5 Administrative Personnel 1 2012-01-01 2012-01-01 false Qualifications standards. 319.301 Section 319.301 Administrative Personnel OFFICE OF PERSONNEL MANAGEMENT CIVIL SERVICE REGULATIONS EMPLOYMENT... are required in the ST position....

  1. 7 CFR 1709.203 - Definitions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 11 2012-01-01 2012-01-01 false Definitions. 1709.203 Section 1709.203 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE... transportation by road, rail or pipeline....

  2. 5 CFR 734.410 - Participation in political fundraising; prohibitions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... political office or of a political party, or partisan political group. ... 5 Administrative Personnel 2 2012-01-01 2012-01-01 false Participation in political fundraising... SERVICE REGULATIONS (CONTINUED) POLITICAL ACTIVITIES OF FEDERAL EMPLOYEES Employees in Certain...

  3. 5 CFR 733.103 - Permitted political activities-employees who reside in designated localities.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... political office and who represents a political party; (4) Solicit, accept, or receive uncompensated... local partisan political office and who represents a political party. ... 5 Administrative Personnel 2 2012-01-01 2012-01-01 false Permitted political...

  4. 7 CFR 1221.123 - Patents, copyrights, inventions, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, inventions, trademarks..., copyrights, inventions, trademarks, information, publications, and product formulations. (a) Any patents, copyrights, inventions, trademarks, information, publications, or product formulations developed through...

  5. 7 CFR 1206.52 - Patents, copyrights, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, trademarks, information..., and Information Order Definitions Promotion, Research, and Information § 1206.52 Patents, copyrights, trademarks, information, publications, and product formulations. Patents, copyrights, trademarks,...

  6. 7 CFR 1218.56 - Patents, copyrights, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, trademarks, information... Promotion, Research, and Information Order Expenses and Assessments § 1218.56 Patents, copyrights, trademarks, information, publications, and product formulations. Patents, copyrights, trademarks,...

  7. 7 CFR 1216.88 - Patents, copyrights, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, trademarks, information..., Research, and Information Order Miscellaneous § 1216.88 Patents, copyrights, trademarks, information, publications, and product formulations. Patents, copyrights, trademarks, information, publications, and...

  8. 7 CFR 1210.367 - Patents, copyrights, inventions, and publications.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, inventions, and publications....367 Patents, copyrights, inventions, and publications. Any patents, copyrights, inventions, product... such patents, copyrights, inventions, product formulations, or publications shall be considered...

  9. 7 CFR 1214.62 - Patents, copyrights, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, trademarks, information..., copyrights, trademarks, information, publications, and product formulations. Patents, copyrights, trademarks..., franchising, or other uses of such patents, copyrights, trademarks, information, publications, or...

  10. 7 CFR 1209.75 - Patents, copyrights, inventions, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, inventions, publications, and..., Research, and Consumer Information Order Miscellaneous § 1209.75 Patents, copyrights, inventions, publications, and product formulations. Any patents, copyrights, inventions, publications, or...

  11. 7 CFR 1217.62 - Patents, copyrights, trademarks, inventions, product formulations, and publications.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, trademarks, inventions, product... Promotion, Research, and Information § 1217.62 Patents, copyrights, trademarks, inventions, product formulations, and publications. Any patents, copyrights, trademarks, inventions, product formulations,...

  12. 7 CFR 63.501 - Patents, copyrights, inventions, trademarks, information, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Patents, copyrights, inventions, trademarks... General Provisions Miscellaneous § 63.501 Patents, copyrights, inventions, trademarks, information, publications, and product formulations. Any patents, copyrights, inventions, trademarks,...

  13. 7 CFR 1215.75 - Patents, copyrights, inventions, publications, and product formulations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Patents, copyrights, inventions, publications, and..., and Consumer Information Order Miscellaneous § 1215.75 Patents, copyrights, inventions, publications, and product formulations. Any patents, copyrights, inventions, publications, or product...

  14. 12 CFR - Unknown Title

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 12 Banks and Banking 3 2012-01-01 2012-01-01 false Section Banks and Banking FEDERAL RESERVE SYSTEM (CONTINUED) BOARD OF GOVERNORS OF THE FEDERAL RESERVE SYSTEM UNFAIR OR DECEPTIVE ACTS OR PRACTICES (REGULATION...

  15. 14 CFR 1260.29 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 5 2012-01-01 2012-01-01 false 1260.29 Section 1260.29 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION GRANTS AND COOPERATIVE AGREEMENTS General Provisions § 1260.29...

  16. 14 CFR 1204.502 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 5 2012-01-01 2012-01-01 false 1204.502 Section 1204.502 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION ADMINISTRATIVE AUTHORITY AND POLICY Delegations and Designations § 1204.502...

  17. 14 CFR 1204.507 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 5 2012-01-01 2012-01-01 false 1204.507 Section 1204.507 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION ADMINISTRATIVE AUTHORITY AND POLICY Delegations and Designations § 1204.507...

  18. 7 CFR 170.13 - What are the operating guidelines for the USDA Farmers Market?

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ...,” 41 CFR 20.3. ... 7 Agriculture 3 2012-01-01 2012-01-01 false What are the operating guidelines for the USDA Farmers... (CONTINUED) MISCELLANEOUS MARKETING PRACTICES UNDER THE AGRICULTURAL MARKETING ACT OF 1946 USDA...

  19. 41 CFR 105-54.203-2 - Active charters file.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 41 Public Contracts and Property Management 3 2012-01-01 2012-01-01 false Active charters file... Administration 54-ADVISORY COMMITTEE MANAGEMENT 54.2-Establishment of Advisory Committees § 105-54.203-2 Active... active charters....

  20. 14 CFR 1212.202 - Identification procedures.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 5 2012-01-01 2012-01-01 false Identification procedures. 1212.202 Section 1212.202 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION PRIVACY ACT-NASA... medical or otherwise sensitive....

  1. 8 CFR 1299.1 - Use of immigration forms.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... CFR chapter I, part 299. ... 8 Aliens and Nationality 1 2012-01-01 2012-01-01 false Use of immigration forms. 1299.1 Section 1299.1 Aliens and Nationality EXECUTIVE OFFICE FOR IMMIGRATION REVIEW, DEPARTMENT OF...

  2. 8 CFR 335.8 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 8 Aliens and Nationality 1 2012-01-01 2012-01-01 false 335.8 Section 335.8 Aliens and Nationality DEPARTMENT OF HOMELAND SECURITY NATIONALITY REGULATIONS EXAMINATION ON APPLICATION FOR NATURALIZATION § 335.8...

  3. 8 CFR 334.3 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 8 Aliens and Nationality 1 2012-01-01 2012-01-01 false 334.3 Section 334.3 Aliens and Nationality DEPARTMENT OF HOMELAND SECURITY NATIONALITY REGULATIONS APPLICATION FOR NATURALIZATION § 334.3...

  4. 8 CFR 316.3 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 8 Aliens and Nationality 1 2012-01-01 2012-01-01 false 316.3 Section 316.3 Aliens and Nationality DEPARTMENT OF HOMELAND SECURITY NATIONALITY REGULATIONS GENERAL REQUIREMENTS FOR NATURALIZATION § 316.3...

  5. 8 CFR 316.13 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 8 Aliens and Nationality 1 2012-01-01 2012-01-01 false 316.13 Section 316.13 Aliens and Nationality DEPARTMENT OF HOMELAND SECURITY NATIONALITY REGULATIONS GENERAL REQUIREMENTS FOR NATURALIZATION § 316.13...

  6. 10 CFR 9.95 - Specific exemptions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 1 2012-01-01 2012-01-01 false Specific exemptions. 9.95 Section 9.95 Energy NUCLEAR REGULATORY COMMISSION PUBLIC RECORDS Privacy Act Regulations Exemptions § 9.95 Specific exemptions....gov....

  7. 12 CFR 1010.2 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 12 Banks and Banking 8 2012-01-01 2012-01-01 false 1010.2 Section 1010.2 Banks and Banking BUREAU OF CONSUMER FINANCIAL PROTECTION LAND REGISTRATION (REGULATION J) General Requirements § 1010.2...

  8. 12 CFR Appendix J to Part 1022 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 12 Banks and Banking 8 2012-01-01 2012-01-01 false J Appendix J to Part 1022 Banks and Banking BUREAU OF CONSUMER FINANCIAL PROTECTION FAIR CREDIT REPORTING (REGULATION V) Appendix J to Part 1022...

  9. 10 CFR 611.104 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 4 2012-01-01 2012-01-01 false 611.104 Section 611.104 Energy DEPARTMENT OF ENERGY (CONTINUED) ASSISTANCE REGULATIONS ADVANCED TECHNOLOGY VEHICLES MANUFACTURER ASSISTANCE PROGRAM Direct Loan Program § 611.104...

  10. 14 CFR 23.1524 - Maximum passenger seating configuration.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 1 2012-01-01 2012-01-01 false Maximum passenger seating configuration. 23... Operating Limitations and Information § 23.1524 Maximum passenger seating configuration. The maximum passenger seating configuration must be established....

  11. 14 CFR 93.51 - Applicability.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... AND GENERAL OPERATING RULES SPECIAL AIR TRAFFIC RULES Anchorage, Alaska, Terminal Area § 93.51... 14 Aeronautics and Space 2 2012-01-01 2012-01-01 false Applicability. 93.51 Section 93.51..., Terminal Area....

  12. 7 CFR 372.7 - Consultation.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 5 2012-01-01 2012-01-01 false Consultation. 372.7 Section 372.7 Agriculture Regulations of the Department of Agriculture (Continued) ANIMAL AND PLANT HEALTH INSPECTION SERVICE... Endangered Species Act....

  13. 7 CFR 319.8-7 - Processed lint, linters, and waste.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 5 2012-01-01 2012-01-01 false Processed lint, linters, and waste. 319.8-7 Section 319.8-7 Agriculture Regulations of the Department of Agriculture (Continued) ANIMAL AND PLANT HEALTH... insect life....

  14. 10 CFR Appendixes E-M to Part 52 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 2 2012-01-01 2012-01-01 false E Appendixes E-M to Part 52 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Appendixes E-M to Part 52...

  15. 10 CFR 52.89 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 2 2012-01-01 2012-01-01 false 52.89 Section 52.89 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Combined Licenses § 52.89...

  16. 10 CFR 52.169 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 2 2012-01-01 2012-01-01 false 52.169 Section 52.169 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Manufacturing Licenses § 52.169...

  17. 10 CFR 52.161 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 10 Energy 2 2012-01-01 2012-01-01 false 52.161 Section 52.161 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED) LICENSES, CERTIFICATIONS, AND APPROVALS FOR NUCLEAR POWER PLANTS Manufacturing Licenses § 52.161...

  18. 14 CFR 121.205 - Nontransport category airplanes: Landing limitations: Alternate airport.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 3 2012-01-01 2012-01-01 false Nontransport category airplanes: Landing... AND OPERATIONS OPERATING REQUIREMENTS: DOMESTIC, FLAG, AND SUPPLEMENTAL OPERATIONS Airplane Performance Operating Limitations § 121.205 Nontransport category airplanes: Landing limitations:...

  19. 14 CFR 121.207 - Provisionally certificated airplanes: Operating limitations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 3 2012-01-01 2012-01-01 false Provisionally certificated airplanes... AND OPERATIONS OPERATING REQUIREMENTS: DOMESTIC, FLAG, AND SUPPLEMENTAL OPERATIONS Airplane Performance Operating Limitations § 121.207 Provisionally certificated airplanes: Operating limitations....

  20. 14 CFR Appendix H to Part 417 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 4 2012-01-01 2012-01-01 false H Appendix H to Part 417 Aeronautics and Space COMMERCIAL SPACE TRANSPORTATION, FEDERAL AVIATION ADMINISTRATION, DEPARTMENT OF TRANSPORTATION LICENSING LAUNCH SAFETY Appendix H to Part...

  1. 14 CFR Appendix F to Part 417 - [Reserved

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 14 Aeronautics and Space 4 2012-01-01 2012-01-01 false F Appendix F to Part 417 Aeronautics and Space COMMERCIAL SPACE TRANSPORTATION, FEDERAL AVIATION ADMINISTRATION, DEPARTMENT OF TRANSPORTATION LICENSING LAUNCH SAFETY Appendix F to Part...

  2. 5 CFR 7301.102 - Prior approval for outside teaching, speaking and writing.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... or Federal regulation, including 5 CFR part 2635. ... 5 Administrative Personnel 3 2012-01-01 2012-01-01 false Prior approval for outside teaching... approval for outside teaching, speaking and writing. (a) Before engaging in outside teaching, speaking...

  3. 7 CFR 29.3056 - Sound.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 2 2012-01-01 2012-01-01 false Sound. 29.3056 Section 29.3056 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... Sound. Free of damage....

  4. 12 CFR 347.214 - Branch established under section 5 of the International Banking Act.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... (12 CFR 211). ... 12 Banks and Banking 5 2012-01-01 2012-01-01 false Branch established under section 5 of the International Banking Act. 347.214 Section 347.214 Banks and Banking FEDERAL DEPOSIT INSURANCE...

  5. 5 CFR 511.614 - Review by the Director.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 5 Administrative Personnel 1 2012-01-01 2012-01-01 false Review by the Director. 511.614 Section... CLASSIFICATION UNDER THE GENERAL SCHEDULE Classification Appeals § 511.614 Review by the Director. The Director... Director....

  6. Cadmium variations in Manchego cheese during traditional cheese-making and ripening processes.

    PubMed

    Zurera-Cosano, G; Sanchez-Segarra, P J; Amaro-Lopez, M A; Moreno-Rojas, R

    1997-07-01

    Variations in cadmium content were determined throughout cheese manufacturing and ripening processes by applying graphite furnace atomic absorption spectrophotometry to samples of natural pasteurized milk, rennet, curd whey, pressed curd, pressing whey and cheese. The total mean cadmium contents were 4.79 +/- 2.4 and 4.67 +/- 2.1 microgram/kg fresh weight for newly-made and mature cheeses respectively. ANOVA revealed statistically significant differences (p < 0.001) in cadmium levels (fresh weight) and these differences were due to the influence of moisture content during cheese manufacture, since no statistically significant differences (p > 0.05) were found for dry weight. Nevertheless, cadmium levels based on dry weight increased during pasteurization and more noticeably on ferment addition. ANOVA performed during the ripening process revealed significant differences between portions and ripening times for both fresh and dry weights. By Tukey's test (p < 0.05) for portions, two homogeneous groups were established, one corresponding to the outer portion with a greater cadmium content and the other comprising the middle and inner portions. The contribution of cadmium to Spanish mean intake is between 0.098 and 0.147 micrograms/week for new cheese and between 0.168 and 0.245 micrograms/week for mature cheese.

  7. Cadmium variations in Manchego cheese during traditional cheese-making and ripening processes.

    PubMed

    Zurera-Cosano, G; Sanchez-Segarra, P J; Amaro-Lopez, M A; Moreno-Rojas, R

    1997-07-01

    Variations in cadmium content were determined throughout cheese manufacturing and ripening processes by applying graphite furnace atomic absorption spectrophotometry to samples of natural pasteurized milk, rennet, curd whey, pressed curd, pressing whey and cheese. The total mean cadmium contents were 4.79 +/- 2.4 and 4.67 +/- 2.1 microgram/kg fresh weight for newly-made and mature cheeses respectively. ANOVA revealed statistically significant differences (p < 0.001) in cadmium levels (fresh weight) and these differences were due to the influence of moisture content during cheese manufacture, since no statistically significant differences (p > 0.05) were found for dry weight. Nevertheless, cadmium levels based on dry weight increased during pasteurization and more noticeably on ferment addition. ANOVA performed during the ripening process revealed significant differences between portions and ripening times for both fresh and dry weights. By Tukey's test (p < 0.05) for portions, two homogeneous groups were established, one corresponding to the outer portion with a greater cadmium content and the other comprising the middle and inner portions. The contribution of cadmium to Spanish mean intake is between 0.098 and 0.147 micrograms/week for new cheese and between 0.168 and 0.245 micrograms/week for mature cheese. PMID:9328532

  8. Effect of high-pressure treatment on hard cheese proteolysis.

    PubMed

    Costabel, Luciana M; Bergamini, Carina; Vaudagna, Sergio R; Cuatrin, Alejandra L; Audero, Gabriela; Hynes, Erica

    2016-06-01

    The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400MPa and 20°C for 5 or 10min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400MPa than in controls and cheeses treated at 100MPa. Cheeses treated at 400MPa for 10min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10min showed higher values than those treated for 5min, at both levels of pressure assayed. We concluded that HHP treatments at 400MPa applied 1d after cheesemaking increased the rate of proteolysis, leading to an

  9. Effect of high-pressure treatment on hard cheese proteolysis.

    PubMed

    Costabel, Luciana M; Bergamini, Carina; Vaudagna, Sergio R; Cuatrin, Alejandra L; Audero, Gabriela; Hynes, Erica

    2016-06-01

    The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400MPa and 20°C for 5 or 10min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400MPa than in controls and cheeses treated at 100MPa. Cheeses treated at 400MPa for 10min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10min showed higher values than those treated for 5min, at both levels of pressure assayed. We concluded that HHP treatments at 400MPa applied 1d after cheesemaking increased the rate of proteolysis, leading to an

  10. CMB seen through random Swiss Cheese

    NASA Astrophysics Data System (ADS)

    Lavinto, Mikko; Räsänen, Syksy

    2015-10-01

    We consider a Swiss Cheese model with a random arrangement of Lemaȋtre-Tolman-Bondi holes in ΛCDM cheese. We study two kinds of holes with radius rb=50 h-1 Mpc, with either an underdense or an overdense centre, called the open and closed case, respectively. We calculate the effect of the holes on the temperature, angular diameter distance and, for the first time in Swiss Cheese models, shear of the CMB . We quantify the systematic shift of the mean and the statistical scatter, and calculate the power spectra. In the open case, the temperature power spectrum is three orders of magnitude below the linear ISW spectrum. It is sensitive to the details of the hole, in the closed case the amplitude is two orders of magnitude smaller. In contrast, the power spectra of the distance and shear are more robust, and agree with perturbation theory and previous Swiss Cheese results. We do not find a statistically significant mean shift in the sky average of the angular diameter distance, and obtain the 95% limit |Δ DA/bar DA|lesssim 10-4. We consider the argument that areas of spherical surfaces are nearly unaffected by perturbations, which is often invoked in light propagation calculations. The closed case is consistent with this at 1σ, whereas in the open case the probability is only 1.4%.

  11. 21 CFR 133.181 - Provolone cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... color of the curd. (ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid. (iii) Enzymes of... the cheese. (v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium...

  12. 21 CFR 133.190 - Spiced cheeses.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2... alone or in combination. (2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or... ingredients, simulate the flavor of cheese of any age or variety. (v) Enzymes of animal, plant, or...

  13. 21 CFR 133.106 - Blue cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture... of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth...

  14. 21 CFR 133.141 - Gorgonzola cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable...

  15. 21 CFR 133.164 - Nuworld cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth...

  16. 21 CFR 133.106 - Blue cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture... of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth...

  17. 21 CFR 133.106 - Blue cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture... of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth...

  18. 21 CFR 133.141 - Gorgonzola cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable...

  19. 21 CFR 133.164 - Nuworld cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth...

  20. 21 CFR 133.106 - Blue cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture... of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth...

  1. 21 CFR 133.164 - Nuworld cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth...

  2. 21 CFR 133.141 - Gorgonzola cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable...

  3. 21 CFR 133.106 - Blue cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture... of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth...

  4. 21 CFR 133.164 - Nuworld cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth...

  5. 21 CFR 133.164 - Nuworld cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth...

  6. 21 CFR 133.141 - Gorgonzola cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable...

  7. 21 CFR 133.141 - Gorgonzola cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture... °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable...

  8. 21 CFR 133.181 - Provolone cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... the cheese. (v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is... weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the...

  9. 21 CFR 133.181 - Provolone cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... the cheese. (v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is... weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the...

  10. Moisture variations in brine-salted pasta filata cheese.

    PubMed

    Kindstedt, P S

    2001-01-01

    A study was made of the moisture distribution in brine-salted pasta filata cheese. Brine-salted cheeses usually develop reasonably smooth and predictable gradients of decreasing moisture from center to surface, resulting from outward diffusion of moisture in response to inward diffusion of salt. However, patterns of moisture variation within brine-salted pasta filata cheeses, notably pizza cheese, are more variable and less predictable because of the peculiar conditions that occur when warm cheese is immersed in cold brine. In this study, cold brining resulted in less moisture loss from the cheese surface to the brine. Also it created substantial temperature gradients within the cheese, which persisted after brining and influenced the movement of moisture within the cheese independently of that caused by the inward diffusion of salt. Depending on brining conditions and age, pizza cheese may contain decreasing, increasing, or irregular gradients of moisture from center to surface, which may vary considerably at different locations within a single block. This complicates efforts to obtain representative samples for moisture and composition testing. Dicing the entire block into small (e.g., 1.5 cm) cubes and collecting a composite sample after thorough mixing may serve as a practical sampling approach for manufacturers and users of pizza cheese that have ready access to dicing equipment.

  11. Shreddability of pizza Mozzarella cheese predicted using physicochemical properties.

    PubMed

    Banville, V; Morin, P; Pouliot, Y; Britten, M

    2014-07-01

    This study used rheological techniques such as uniaxial compression, wire cutting, and dynamic oscillatory shear to probe the physical properties of pizza Mozzarella cheeses. Predictive models were built using compositional and textural descriptors to predict cheese shreddability. Experimental cheeses were made using milk with (0.25% wt/wt) or without denatured whey protein and renneted at pH 6.5 or 6.4. The cheeses were aged for 8, 22, or 36 d and then tested at 4, 13, or 22°C for textural attributes using 11 descriptors. Adding denatured whey protein and reducing the milk renneting pH strongly affected cheese mechanical properties, but these effects were usually dependent on testing temperature. Cheeses were generally weaker as they aged. None of the compositional or rheological descriptors taken alone could predict the shredding behavior of the cheeses. Using the stepwise method, an objective selection of a few (<4) relevant descriptors made it possible to predict the production of fines (R(2)=0.82), the percentage of long shreds (R(2)=0.67), and to a lesser degree, the adhesion of cheese to the shredding blade (R(2)=0.45). The principal component analysis markedly contrasted the adhesion of cheese to the shredding blade with other shredding properties such as the production of fines or long shreds. The predictive models and principal component analysis can help manufacturers select relevant descriptors for the development of cheese with optimal mechanical behavior under shredding conditions.

  12. Reduced False Memory after Sleep

    ERIC Educational Resources Information Center

    Fenn, Kimberly M.; Gallo, David A.; Margoliash, Daniel; Roediger, Henry L., III; Nusbaum, Howard C.

    2009-01-01

    Several studies have shown that sleep contributes to the successful maintenance of previously encoded information. This research has focused exclusively on memory for studied events, as opposed to false memories. Here we report three experiments showing that sleep reduces false memories in the Deese-Roediger-McDermott (DRM) memory illusion. False…

  13. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection.

    PubMed

    Trmčić, A; Chauhan, K; Kent, D J; Ralyea, R D; Martin, N H; Boor, K J; Wiedmann, M

    2016-08-01

    Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has improved, it is necessary to assess whether coliforms are a good indicator organism and whether coliform detection in cheese is associated with the presence of pathogens. The objective of this study was (1) to evaluate cheese available on the market for presence of coliforms and key pathogens, and (2) to characterize the coliforms present to assess their likely sources and public health relevance. A total of 273 cheese samples were tested for presence of coliforms and for Salmonella, Staphylococcus aureus, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and other Listeria species. Among all tested cheese samples, 27% (75/273) tested positive for coliforms in concentrations >10cfu/g. Pasteurization, pH, water activity, milk type, and rind type were factors significantly associated with detection of coliforms in cheese; for example, a higher coliform prevalence was detected in raw milk cheeses (42% with >10cfu/g) compared with pasteurized milk cheese (21%). For cheese samples contaminated with coliforms, only water activity was significantly associated with coliform concentration. Coliforms isolated from cheese samples were classified into 13 different genera, including the environmental coliform genera Hafnia, Raoultella, and Serratia, which represent the 3 genera most frequently isolated across all cheeses. Escherichia, Hafnia, and Enterobacter were significantly more common among raw milk cheeses. Based on sequencing of the housekeeping gene clpX, most Escherichia isolates were confirmed as members of fecal commensal clades of E. coli. All cheese samples tested negative for Salmonella, Staph. aureus, and Shiga toxin-producing E. coli. Listeria spp. were found in 12 cheese samples, including 5 samples positive for L

  14. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection.

    PubMed

    Trmčić, A; Chauhan, K; Kent, D J; Ralyea, R D; Martin, N H; Boor, K J; Wiedmann, M

    2016-08-01

    Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has improved, it is necessary to assess whether coliforms are a good indicator organism and whether coliform detection in cheese is associated with the presence of pathogens. The objective of this study was (1) to evaluate cheese available on the market for presence of coliforms and key pathogens, and (2) to characterize the coliforms present to assess their likely sources and public health relevance. A total of 273 cheese samples were tested for presence of coliforms and for Salmonella, Staphylococcus aureus, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and other Listeria species. Among all tested cheese samples, 27% (75/273) tested positive for coliforms in concentrations >10cfu/g. Pasteurization, pH, water activity, milk type, and rind type were factors significantly associated with detection of coliforms in cheese; for example, a higher coliform prevalence was detected in raw milk cheeses (42% with >10cfu/g) compared with pasteurized milk cheese (21%). For cheese samples contaminated with coliforms, only water activity was significantly associated with coliform concentration. Coliforms isolated from cheese samples were classified into 13 different genera, including the environmental coliform genera Hafnia, Raoultella, and Serratia, which represent the 3 genera most frequently isolated across all cheeses. Escherichia, Hafnia, and Enterobacter were significantly more common among raw milk cheeses. Based on sequencing of the housekeeping gene clpX, most Escherichia isolates were confirmed as members of fecal commensal clades of E. coli. All cheese samples tested negative for Salmonella, Staph. aureus, and Shiga toxin-producing E. coli. Listeria spp. were found in 12 cheese samples, including 5 samples positive for L

  15. Multistate outbreak of listeriosis caused by imported cheese and evidence of cross-contamination of other cheeses, USA, 2012.

    PubMed

    Heiman, K E; Garalde, V B; Gronostaj, M; Jackson, K A; Beam, S; Joseph, L; Saupe, A; Ricotta, E; Waechter, H; Wellman, A; Adams-Cameron, M; Ray, G; Fields, A; Chen, Y; Datta, A; Burall, L; Sabol, A; Kucerova, Z; Trees, E; Metz, M; Leblanc, P; Lance, S; Griffin, P M; Tauxe, R V; Silk, B J

    2016-10-01

    Listeria monocytogenes is a foodborne pathogen that can cause bacteraemia, meningitis, and complications during pregnancy. In July 2012, molecular subtyping identified indistinguishable L. monocytogenes isolates from six patients and two samples of different cut and repackaged cheeses. A multistate outbreak investigation was initiated. Initial analyses identified an association between eating soft cheese and outbreak-related illness (odds ratio 17·3, 95% confidence interval 2·0-825·7) but no common brand. Cheese inventory data from locations where patients bought cheese and an additional location where repackaged cheese yielded the outbreak strain were compared to identify cheeses for microbiological sampling. Intact packages of imported ricotta salata yielded the outbreak strain. Fourteen jurisdictions reported 22 cases from March-October 2012, including four deaths and a fetal loss. Six patients ultimately reported eating ricotta salata; another reported eating cheese likely cut with equipment also used for contaminated ricotta salata, and nine more reported eating other cheeses that might also have been cross-contaminated. An FDA import alert and US and international recalls followed. Epidemiology-directed microbiological testing of suspect cheeses helped identify the outbreak source. Cross-contamination of cheese highlights the importance of using validated disinfectant protocols and routine cleaning and sanitizing after cutting each block or wheel.

  16. Multistate outbreak of listeriosis caused by imported cheese and evidence of cross-contamination of other cheeses, USA, 2012.

    PubMed

    Heiman, K E; Garalde, V B; Gronostaj, M; Jackson, K A; Beam, S; Joseph, L; Saupe, A; Ricotta, E; Waechter, H; Wellman, A; Adams-Cameron, M; Ray, G; Fields, A; Chen, Y; Datta, A; Burall, L; Sabol, A; Kucerova, Z; Trees, E; Metz, M; Leblanc, P; Lance, S; Griffin, P M; Tauxe, R V; Silk, B J

    2016-10-01

    Listeria monocytogenes is a foodborne pathogen that can cause bacteraemia, meningitis, and complications during pregnancy. In July 2012, molecular subtyping identified indistinguishable L. monocytogenes isolates from six patients and two samples of different cut and repackaged cheeses. A multistate outbreak investigation was initiated. Initial analyses identified an association between eating soft cheese and outbreak-related illness (odds ratio 17·3, 95% confidence interval 2·0-825·7) but no common brand. Cheese inventory data from locations where patients bought cheese and an additional location where repackaged cheese yielded the outbreak strain were compared to identify cheeses for microbiological sampling. Intact packages of imported ricotta salata yielded the outbreak strain. Fourteen jurisdictions reported 22 cases from March-October 2012, including four deaths and a fetal loss. Six patients ultimately reported eating ricotta salata; another reported eating cheese likely cut with equipment also used for contaminated ricotta salata, and nine more reported eating other cheeses that might also have been cross-contaminated. An FDA import alert and US and international recalls followed. Epidemiology-directed microbiological testing of suspect cheeses helped identify the outbreak source. Cross-contamination of cheese highlights the importance of using validated disinfectant protocols and routine cleaning and sanitizing after cutting each block or wheel. PMID:26122394

  17. South-Pole Swiss Cheese

    NASA Technical Reports Server (NTRS)

    2004-01-01

    [figure removed for brevity, see original site]

    Released 9 March 2004

    The Odyssey spacecraft has completed a full Mars year of observations of the red planet. For the next several weeks the Image of the Day will look back over this first mars year. It will focus on four themes: 1) the poles - with the seasonal changes seen in the retreat and expansion of the caps; 2) craters - with a variety of morphologies relating to impact materials and later alteration, both infilling and exhumation; 3) channels - the clues to liquid surface flow; and 4) volcanic flow features. While some images have helped answer questions about the history of Mars, many have raised new questions that are still being investigated as Odyssey continues collecting data as it orbits Mars.

    This image was collected December 29, 2003 during the southern summer season. This image shows the surface texture that the ice cap develops after long term sun exposure. The central portion of the image has an appearance similar to swiss cheese and represents surface ice loss.

    Image information: VIS instrument. Latitude 86.9, Longitude 356.4 East (3.6 West). 19 meter/pixel resolution.

    Note: this THEMIS visual image has not been radiometrically nor geometrically calibrated for this preliminary release. An empirical correction has been performed to remove instrumental effects. A linear shift has been applied in the cross-track and down-track direction to approximate spacecraft and planetary motion. Fully calibrated and geometrically projected images will be released through the Planetary Data System in accordance with Project policies at a later time.

    NASA's Jet Propulsion Laboratory manages the 2001 Mars Odyssey mission for NASA's Office of Space Science, Washington, D.C. The Thermal Emission Imaging System (THEMIS) was developed by Arizona State University, Tempe, in collaboration with Raytheon Santa Barbara Remote Sensing. The THEMIS investigation is led by Dr. Philip Christensen

  18. Executive Functioning and Preschoolers' Understanding of False Beliefs, False Photographs, and False Signs

    ERIC Educational Resources Information Center

    Sabbagh, Mark A.; Moses, Louis J.; Shiverick, Sean

    2006-01-01

    Two studies were conducted to investigate the specificity of the relationship between preschoolers' emerging executive functioning skills and false belief understanding. Study 1 (N=44) showed that 3- to 5-year-olds' performance on an executive functioning task that required selective suppression of actions predicted performance on false belief…

  19. Growth and adaptation of microorganisms on the cheese surface.

    PubMed

    Monnet, Christophe; Landaud, Sophie; Bonnarme, Pascal; Swennen, Dominique

    2015-01-01

    Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function.

  20. Sleep deprivation and false confessions.

    PubMed

    Frenda, Steven J; Berkowitz, Shari R; Loftus, Elizabeth F; Fenn, Kimberly M

    2016-02-23

    False confession is a major contributor to the problem of wrongful convictions in the United States. Here, we provide direct evidence linking sleep deprivation and false confessions. In a procedure adapted from Kassin and Kiechel [(1996) Psychol Sci 7(3):125-128], participants completed computer tasks across multiple sessions and repeatedly received warnings that pressing the "Escape" key on their keyboard would cause the loss of study data. In their final session, participants either slept all night in laboratory bedrooms or remained awake all night. In the morning, all participants were asked to sign a statement, which summarized their activities in the laboratory and falsely alleged that they pressed the Escape key during an earlier session. After a single request, the odds of signing were 4.5 times higher for the sleep-deprived participants than for the rested participants. These findings have important implications and highlight the need for further research on factors affecting true and false confessions. PMID:26858426

  1. Sleep deprivation and false confessions.

    PubMed

    Frenda, Steven J; Berkowitz, Shari R; Loftus, Elizabeth F; Fenn, Kimberly M

    2016-02-23

    False confession is a major contributor to the problem of wrongful convictions in the United States. Here, we provide direct evidence linking sleep deprivation and false confessions. In a procedure adapted from Kassin and Kiechel [(1996) Psychol Sci 7(3):125-128], participants completed computer tasks across multiple sessions and repeatedly received warnings that pressing the "Escape" key on their keyboard would cause the loss of study data. In their final session, participants either slept all night in laboratory bedrooms or remained awake all night. In the morning, all participants were asked to sign a statement, which summarized their activities in the laboratory and falsely alleged that they pressed the Escape key during an earlier session. After a single request, the odds of signing were 4.5 times higher for the sleep-deprived participants than for the rested participants. These findings have important implications and highlight the need for further research on factors affecting true and false confessions.

  2. When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage.

    PubMed

    Martin, N H; Murphy, S C; Ralyea, R D; Wiedmann, M; Boor, K J

    2011-06-01

    A bacterial contamination of fresh, low-acid cheese that resulted in production of a blue fluorescent pigment on the surface of the cheese was determined to be caused by Pseudomonas fluorescens biovar IV, a gram-negative bacteria that produces a blue, nondiffusible pigment as well as the soluble pigment pyoverdin, which fluoresces under UV light. Ten isolates collected from contaminated cheese and environmental samples were initially identified as P. fluorescens using 16S rDNA sequencing, but only 8 of the isolates produced blue pigment and fluoresced under UV light when re-inoculated onto fresh, low-acid cheese. The Biolog Metabolic Fingerprint system (Biolog Inc., Hayward, CA) and the Analytical Profile Index (BioMerieux Vitek Inc., Hazelwood, MO) for nonenteric gram-negative species as well as EcoRI ribotyping did not differentiate between the isolates that produced blue color and those that did not. Pulsed field gel electrophoresis with the enzyme XbaI was able to distinguish between the isolates that produced pigment and those that did not and allowed for identification of a specific environmental site (i.e., an overhead cheese vat agitator system) as the likely source of product contamination. PMID:21605787

  3. Relationships among rheological and sensorial properties of young cheeses.

    PubMed

    Brown, J A; Foegeding, E A; Daubert, C R; Drake, M A; Gumpertz, M

    2003-10-01

    This study investigated the sensory and rheological properties of young cheeses in order to better understand perceived cheese texture. Mozzarella and Monterey Jacks were tested at 4, 10, 17, and 38 d of age; process cheese was tested at 4 d. Rheological methods were used to determine the linear and nonlinear viscoelastic and fracture properties. A trained sensory panel developed a descriptive language and reference scales to evaluate cheese texture. All methods differentiated the cheeses by variety. Principal component analysis of sensory texture revealed that three principal components explained 96.1% of the total variation in the cheeses. The perception of firmness decreased as the cheeses aged, whereas the perception of springiness increased. Principal component analysis of the rheological parameters (three principal components: 87.9% of the variance) showed that the cheeses' solid-like response (storage modulus and fracture modulus) decreased during aging, while phase angle, maximum compliance, and retardation time increased. Analysis of the instrumental and sensory parameters (three principal components: 82.1% of the variance) revealed groupings of parameters according to cheese rigidity, resiliency, and chewdown texture. Rheological properties were highly associated with rigidity and resiliency, but less so with chewdown texture.

  4. Structural Quality Control of Swiss-Type Cheese with Ultrasound

    NASA Astrophysics Data System (ADS)

    Eskelinen, J.; Alavuotunki, A.; Hæggström, E.; Alatossava, T.

    2007-03-01

    A study on structural quality control of Swiss-type cheese with ultrasound is presented. We used a longitudinal mode pulse-echo setup using 1-2MHz ultrasonic frequencies to detect cheese-eyes and ripening induced cracks. Results show that the ultrasonic method posses good potential to monitor the cheese structure during the ripening process. Preliminary results indicate that maturation stage could be monitored with ultrasonic velocity measurements. Further studies to verify the method's on-line potential to detect low-structural-quality cheeses are planned.

  5. Sensory and protein profiles of Mexican Chihuahua cheese.

    PubMed

    Paul, Moushumi; Nuñez, Alberto; Van Hekken, Diane L; Renye, John A

    2014-11-01

    Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyzed for chemical and sensory characteristics. Sensory testing revealed that the fresh cheeses elicited flavors of young, basic cheeses, with slight bitter notes. Analysis by gel electrophoresis and reverse phase-high performance liquid chromatography (RP-HPLC) revealed that the Queseria Blumen (X) and Queseria Super Fino (Z) cheeses show little protein degradation over time while the Queseria America (W) and Queseria Lago Grande (Y) samples are degraded extensively when aged at 4 °C for 8 weeks. Analysis of the mixture of water-soluble cheese proteins by mass spectrometry revealed the presence of short, hydrophobic peptides in quantities correlating with bitterness. All cheese samples contained enterococcal strains known to produce enterocins. The W and Y cheese samples had the highest number of bacteria and exhibited greater protein degradation than that observed for the X and Z cheeses. PMID:26396342

  6. False rape: a case report.

    PubMed

    Fanton, L; Schoendorff, P; Achache, P; Miras, A; Malicier, D

    1999-12-01

    A 16-year-old girl was admitted to the emergency department for sexual assault. The forensic examination revealed genital lesions of an age that were incompatible with her statements. She also presented extragenital lesions that resembled self-inflicted lesions. The reports of false rape allegations in the literature have all dealt with the motivations of the false victims. This case report is a reminder that an allegation of rape can be considered only on the basis of proof and not on speculation. PMID:10624933

  7. Toxic and essential elements in Lebanese cheese.

    PubMed

    Bou Khozam, Rola; Pohl, Pawel; Al Ayoubi, Baydaa; Jaber, Farouk; Lobinski, Ryszard

    2012-01-01

    Concentrations of 20 minor, trace and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V) were determined in four different varieties of the most consumed cheese in Lebanon (Halloumi, Double Crème, Baladi, Labneh) sampled at five different provinces (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon and Beka'a) during the wet and dry seasons. The analyses were carried out by double focussing sector field inductively coupled plasma-mass spectrometry (ICP-MS) in order to avoid errors due to polyatomic interferences. Levels of toxic elements (As, Cd, Pb) were generally below the WHO permissible levels in dairy products. Concentrations of most elements were considerably affected by the type of cheese, the geographical site and the season of sampling. PMID:24779782

  8. Swiss cheese and a cheesy CMB

    NASA Astrophysics Data System (ADS)

    Valkenburg, Wessel

    2009-06-01

    It has been argued that the Swiss-Cheese cosmology can mimic Dark Energy, when it comes to the observed luminosity distance-redshift relation. Besides the fact that this effect tends to disappear on average over random directions, we show in this work that based on the Rees-Sciama effect on the cosmic microwave background (CMB), the Swiss-Cheese model can be ruled out if all holes have a radius larger than about 35 Mpc. We also show that for smaller holes, the CMB is not observably affected, and that the small holes can still mimic Dark Energy, albeit in special directions, as opposed to previous conclusions in the literature. However, in this limit, the probability of looking in a special direction where the luminosity of supernovae is sufficiently supressed becomes very small, at least in the case of a lattice of spherical holes considered in this paper.

  9. Large volume axionic Swiss cheese inflation

    NASA Astrophysics Data System (ADS)

    Misra, Aalok; Shukla, Pramod

    2008-09-01

    Continuing with the ideas of (Section 4 of) [A. Misra, P. Shukla, Moduli stabilization, large-volume dS minimum without anti-D3-branes, (non-)supersymmetric black hole attractors and two-parameter Swiss cheese Calabi Yau's, arXiv: 0707.0105 [hep-th], Nucl. Phys. B, in press], after inclusion of perturbative and non-perturbative α corrections to the Kähler potential and (D1- and D3-) instanton generated superpotential, we show the possibility of slow roll axionic inflation in the large volume limit of Swiss cheese Calabi Yau orientifold compactifications of type IIB string theory. We also include one- and two-loop corrections to the Kähler potential but find the same to be subdominant to the (perturbative and non-perturbative) α corrections. The NS NS axions provide a flat direction for slow roll inflation to proceed from a saddle point to the nearest dS minimum.

  10. Generalized Swiss-cheese cosmologies: Mass scales

    SciTech Connect

    Grenon, Cedric; Lake, Kayll

    2010-01-15

    We generalize the Swiss-cheese cosmologies so as to include nonzero linear momenta of the associated boundary surfaces. The evolution of mass scales in these generalized cosmologies is studied for a variety of models for the background without having to specify any details within the local inhomogeneities. We find that the final effective gravitational mass and size of the evolving inhomogeneities depends on their linear momenta but these properties are essentially unaffected by the details of the background model.

  11. Generalized Swiss-cheese cosmologies: Mass scales

    NASA Astrophysics Data System (ADS)

    Grenon, Cédric; Lake, Kayll

    2010-01-01

    We generalize the Swiss-cheese cosmologies so as to include nonzero linear momenta of the associated boundary surfaces. The evolution of mass scales in these generalized cosmologies is studied for a variety of models for the background without having to specify any details within the local inhomogeneities. We find that the final effective gravitational mass and size of the evolving inhomogeneities depends on their linear momenta but these properties are essentially unaffected by the details of the background model.

  12. Light propagation in Swiss-cheese cosmologies

    NASA Astrophysics Data System (ADS)

    Szybka, Sebastian J.

    2011-08-01

    We study the effect of inhomogeneities on light propagation. The Sachs equations are solved numerically in the Swiss-cheese models with inhomogeneities modeled by the Lemaître-Tolman solutions. Our results imply that, within the models we study, inhomogeneities may partially mimic the accelerated expansion of the Universe provided the light propagates through regions with lower than the average density. The effect of inhomogeneities is small and full randomization of the photons’ trajectories reduces it to an insignificant level.

  13. Evolutionary Psychology and False Confession

    ERIC Educational Resources Information Center

    Bering, Jesse M.; Shackelford, Todd K.

    2005-01-01

    This paper presents comments on Kassin's review, (see record 2005-03019-002) of the psychology of false confessions. The authors note that Kassin's review makes a compelling argument for the need for legal reform in police interrogation practices. Because his work strikes at the heart of the American criminal justice system--its fairness--the…

  14. Sleep deprivation and false confessions

    PubMed Central

    Frenda, Steven J.; Berkowitz, Shari R.; Loftus, Elizabeth F.; Fenn, Kimberly M.

    2016-01-01

    False confession is a major contributor to the problem of wrongful convictions in the United States. Here, we provide direct evidence linking sleep deprivation and false confessions. In a procedure adapted from Kassin and Kiechel [(1996) Psychol Sci 7(3):125–128], participants completed computer tasks across multiple sessions and repeatedly received warnings that pressing the “Escape” key on their keyboard would cause the loss of study data. In their final session, participants either slept all night in laboratory bedrooms or remained awake all night. In the morning, all participants were asked to sign a statement, which summarized their activities in the laboratory and falsely alleged that they pressed the Escape key during an earlier session. After a single request, the odds of signing were 4.5 times higher for the sleep-deprived participants than for the rested participants. These findings have important implications and highlight the need for further research on factors affecting true and false confessions. PMID:26858426

  15. Sleep Loss Produces False Memories

    PubMed Central

    Diekelmann, Susanne; Landolt, Hans-Peter; Lahl, Olaf; Born, Jan; Wagner, Ullrich

    2008-01-01

    People sometimes claim with high confidence to remember events that in fact never happened, typically due to strong semantic associations with actually encoded events. Sleep is known to provide optimal neurobiological conditions for consolidation of memories for long-term storage, whereas sleep deprivation acutely impairs retrieval of stored memories. Here, focusing on the role of sleep-related memory processes, we tested whether false memories can be created (a) as enduring memory representations due to a consolidation-associated reorganization of new memory representations during post-learning sleep and/or (b) as an acute retrieval-related phenomenon induced by sleep deprivation at memory testing. According to the Deese, Roediger, McDermott (DRM) false memory paradigm, subjects learned lists of semantically associated words (e.g., “night”, “dark”, “coal”,…), lacking the strongest common associate or theme word (here: “black”). Subjects either slept or stayed awake immediately after learning, and they were either sleep deprived or not at recognition testing 9, 33, or 44 hours after learning. Sleep deprivation at retrieval, but not sleep following learning, critically enhanced false memories of theme words. This effect was abolished by caffeine administration prior to retrieval, indicating that adenosinergic mechanisms can contribute to the generation of false memories associated with sleep loss. PMID:18946511

  16. Shifted excitation Raman difference spectroscopy for authentication of cheese and cheese analogues

    NASA Astrophysics Data System (ADS)

    Sowoidnich, Kay; Kronfeldt, Heinz-Detlef

    2016-04-01

    Food authentication and the detection of adulterated products are recent major issues in the food industry as these topics are of global importance for quality control and food safety. To effectively address this challenge requires fast, reliable and non-destructive analytical techniques. Shifted Excitation Raman Difference Spectroscopy (SERDS) is well suited for identification purposes as it combines the chemically specific information obtained by Raman spectroscopy with the ability for efficient fluorescence rejection. The two slightly shifted excitation wavelengths necessary for SERDS are realized by specially designed microsystem diode lasers. At 671 nm the laser (optical power: 50 mW, spectral shift: 0.7 nm) is based on an external cavity configuration whereas an emission at 783 nm (optical power: 110 mW, spectral shift: 0.5 nm) is achieved by a distributed feedback laser. To investigate the feasibility of SERDS for rapid and nondestructive authentication purposes four types of cheese and three different cheese analogues were selected. Each sample was probed at 8 different positions using integration times of 3-10 seconds and 10 spectra were recorded at each spot. Principal components analysis was applied to the SERDS spectra revealing variations in fat and protein signals as primary distinction criterion between cheese and cheese analogues for both excitation wavelengths. Furthermore, to some extent, minor compositional differences could be identified to discriminate between individual species of cheese and cheese analogues. These findings highlight the potential of SERDS for rapid food authentication potentially paving the way for future applications of portable SERDS systems for non-invasive in situ analysis.

  17. MSPI False Indication Probability Simulations

    SciTech Connect

    Dana Kelly; Kurt Vedros; Robert Youngblood

    2011-03-01

    This paper examines false indication probabilities in the context of the Mitigating System Performance Index (MSPI), in order to investigate the pros and cons of different approaches to resolving two coupled issues: (1) sensitivity to the prior distribution used in calculating the Bayesian-corrected unreliability contribution to the MSPI, and (2) whether (in a particular plant configuration) to model the fuel oil transfer pump (FOTP) as a separate component, or integrally to its emergency diesel generator (EDG). False indication probabilities were calculated for the following situations: (1) all component reliability parameters at their baseline values, so that the true indication is green, meaning that an indication of white or above would be false positive; (2) one or more components degraded to the extent that the true indication would be (mid) white, and “false” would be green (negative) or yellow (negative) or red (negative). In key respects, this was the approach taken in NUREG-1753. The prior distributions examined were the constrained noninformative (CNI) prior used currently by the MSPI, a mixture of conjugate priors, the Jeffreys noninformative prior, a nonconjugate log(istic)-normal prior, and the minimally informative prior investigated in (Kelly et al., 2010). The mid-white performance state was set at ?CDF = ?10 ? 10-6/yr. For each simulated time history, a check is made of whether the calculated ?CDF is above or below 10-6/yr. If the parameters were at their baseline values, and ?CDF > 10-6/yr, this is counted as a false positive. Conversely, if one or all of the parameters are set to values corresponding to ?CDF > 10-6/yr but that time history’s ?CDF < 10-6/yr, this is counted as a false negative indication. The false indication (positive or negative) probability is then estimated as the number of false positive or negative counts divided by the number of time histories (100,000). Results are presented for a set of base case parameter values

  18. The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

    PubMed

    Beuvier, Eric; Duboz, Gabriel

    2013-10-01

    Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an

  19. Outcome Knowledge and False Belief

    PubMed Central

    Ghrear, Siba E.; Birch, Susan A. J.; Bernstein, Daniel M.

    2016-01-01

    Virtually every social interaction involves reasoning about the perspectives of others, or ‘theory of mind (ToM).’ Previous research suggests that it is difficult to ignore our current knowledge when reasoning about a more naïve perspective (i.e., the curse of knowledge). In this Mini Review, we discuss the implications of the curse of knowledge for certain aspects of ToM. Particularly, we examine how the curse of knowledge influences key measurements of false belief reasoning. In closing, we touch on the need to develop new measurement tools to discern the mechanisms involved in the curse of knowledge and false belief reasoning, and how they develop across the lifespan. PMID:26903922

  20. [False innovations in clinical research].

    PubMed

    Garattini, Silvio; Bertele', Vittorio

    2006-11-01

    Pharmaceutical innovation is actually poorer than it seems, largely because of "false" innovations. Various factors help create an image of novelty in the pharmaceutical area. These factors act throughout the research and development process and in the post-marketing stages affecting the selection of study hypotheses, the adoption of the appropriate study methodology, and the interpretation and publication of results. Each of these steps may be diverted from the priority objective of patients' interest and shifted towards to the defence of the drugs companies' commercial interests. Regulators, NHS, physicians and patients must be vigilant to recognise and get rid of false innovations which can prevent the use of more effective and safer drugs and waste resources useful for effective treatments in other areas. Rewarding this lack of innovation discourages research for excellence and reduces the competitiveness of the pharmaceutical industry. PMID:17252717

  1. [False innovations in clinical research].

    PubMed

    Garattini, Silvio; Bertele', Vittorio

    2006-11-01

    Pharmaceutical innovation is actually poorer than it seems, largely because of "false" innovations. Various factors help create an image of novelty in the pharmaceutical area. These factors act throughout the research and development process and in the post-marketing stages affecting the selection of study hypotheses, the adoption of the appropriate study methodology, and the interpretation and publication of results. Each of these steps may be diverted from the priority objective of patients' interest and shifted towards to the defence of the drugs companies' commercial interests. Regulators, NHS, physicians and patients must be vigilant to recognise and get rid of false innovations which can prevent the use of more effective and safer drugs and waste resources useful for effective treatments in other areas. Rewarding this lack of innovation discourages research for excellence and reduces the competitiveness of the pharmaceutical industry.

  2. False "highlighting" with Wood's lamp.

    PubMed

    Silverberg, Jonathan I; Silverberg, Nanette B

    2014-01-01

    Wood's lamp evaluation is used to diagnose pigmentary disorders. For example, vitiligo typically demonstrates lesional enhancement under Wood's lamp evaluation. Numerous false positive enhancing lesions can be noted in the skin. We describe a 5-year-old Hispanic boy who had painted his face with highlighter, producing enhancing lesions under Wood's lamp. Physicians who use Wood's lamp should be aware that the appearance of markers and highlighter can mimic that of true clinical illnesses.

  3. False positives in imaging genetics.

    PubMed

    Meyer-Lindenberg, Andreas; Nicodemus, Kristin K; Egan, Michael F; Callicott, Joseph H; Mattay, Venkata; Weinberger, Daniel R

    2008-04-01

    Imaging genetics provides an enormous amount of functional-structural data on gene effects in living brain, but the sheer quantity of potential phenotypes raises concerns about false discovery. Here, we provide the first empirical results on false positive rates in imaging genetics. We analyzed 720 frequent coding SNPs without significant association with schizophrenia and a subset of 492 of these without association with cognitive function. Effects on brain structure (using voxel-based morphometry, VBM) and brain function, using two archival imaging tasks, the n-back working memory task and an emotional face matching task, were studied in whole brain and regions of interest and corrected for multiple comparisons using standard neuroimaging procedures. Since these variants are unlikely to impact relevant brain function, positives obtained provide an upper empirical estimate of the false positive association rate. In a separate analysis, we randomly permuted genotype labels across subjects, removing any true genotype-phenotype association in the data, to derive a lower empirical estimate. At a set correction level of 0.05, in each region of interest and data set used, the rate of positive findings was well below 5% (0.2-4.1%). There was no relationship between the region of interest and the false positive rate. Permutation results were in the same range as empirically derived rates. The observed low rates of positives provide empirical evidence that the type I error rate is well controlled by current commonly used correction procedures in imaging genetics, at least in the context of the imaging paradigms we have used. In fact, our observations indicate that these statistical thresholds are conservative.

  4. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of...

  5. 21 CFR 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... cheese. 133.158 Section 133.158 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.158 Low-moisture part-skim mozzarella...

  6. 21 CFR 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... cheese. 133.158 Section 133.158 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.158 Low-moisture part-skim mozzarella...

  7. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of...

  8. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of...

  9. 21 CFR 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... cheese. 133.158 Section 133.158 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.158 Low-moisture part-skim mozzarella...

  10. 21 CFR 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... cheese. 133.158 Section 133.158 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.158 Low-moisture part-skim mozzarella...

  11. 21 CFR 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... cheese. 133.158 Section 133.158 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.158 Low-moisture part-skim mozzarella...

  12. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of...

  13. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of...

  14. Performance of two commercial rapid methods for sampling and detection of Listeria in small-scale cheese producing and salmon processing environments.

    PubMed

    Schirmer, Bjørn C T; Langsrud, Solveig; Møretrø, Trond; Hagtvedt, Therese; Heir, Even

    2012-11-01

    Two commercially available all-in-one swab rapid detection systems for Listeria spp. (InSite Listeria Test and Path-Chek hygiene Listeria) were tested for performance in cheese production environments and salmon processing facilities. Sampling was conducted both on clean surfaces and during production. A total of 338 samples were taken using the swabs (175 in cheese environments, 163 in salmon environments). Conventional sampling using sterile cloths and standardized qualitative detection of Listeria spp. according to NMKL method no. 136 was performed in parallel from 64 sampling sites in the salmon processing facilities and 40 sampling sites in the cheese production facilities. Results showed that both rapid swab tests detected Listeria spp.; however, they returned significant amounts of false positives. Presence of Listeria spp. was indicated in 47% and 41% of all swabs in the cheese and salmon environments, respectively. Enrichment followed by selective plating and Listeria specific PCR confirmed none of the 82 presumptive positive swabs from the cheese environment and 16 of 67 presumptive positive swabs from the salmon environments, respectively. Further analysis showed that several other bacteria, including Enterococcus spp. and Carnobacterium maltaromaticum, were the source of false positive swab results. From salmon processing facilities, using cloth sampling and standard analyses, 22% Listeria positive sampling sites were confirmed compared to 9% and 11% positives obtained using InSite or Path-Chek detection systems. From the cheese production environments, no Listeria positive sites were confirmed using either swab or cloth sampling. In conclusion, the use of these rapid detection methods was not suited in the selected environments due to large numbers of false positives, caused by the background flora.

  15. Microbial communities involved in Kaşar cheese ripening.

    PubMed

    Aydemir, Oğuz; Harth, Henning; Weckx, Stefan; Dervişoğlu, Muhammet; De Vuyst, Luc

    2015-04-01

    The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses made from raw cows' milk. Five batches of 15 Kaşar cheeses produced in different dairy plants located in Kars were analysed during their whole ripening phase up to 180 days. Lactobacilli and lactococci were determined as the prevailing microbial groups. The molecular classification and identification of 594 LAB isolates during Kaşar cheese ripening were performed through (GTG)5-PCR fingerprinting of their genomic DNA followed by verification of the (GTG)5-PCR clusters obtained after numerical analysis through 16S rRNA gene sequencing of representative isolates. Lactobacillus casei (247 isolates, 41.6%), Lactobacillus plantarum (77 isolates, 13.0%), and Pediococcus acidilactici (58 isolates, 9.8%) were the prevailing NSLAB species in all Kaşar cheeses of the different dairy plants investigated throughout cheese ripening. The data of the present study contribute to the inventory of unique cheese varieties to enable the prevention of losses of microbial biodiversity and the selection of starter cultures for controlled cheese manufacturing.

  16. Adaptive Horizontal Gene Transfers between Multiple Cheese-Associated Fungi.

    PubMed

    Ropars, Jeanne; Rodríguez de la Vega, Ricardo C; López-Villavicencio, Manuela; Gouzy, Jérôme; Sallet, Erika; Dumas, Émilie; Lacoste, Sandrine; Debuchy, Robert; Dupont, Joëlle; Branca, Antoine; Giraud, Tatiana

    2015-10-01

    Domestication is an excellent model for studies of adaptation because it involves recent and strong selection on a few, identified traits [1-5]. Few studies have focused on the domestication of fungi, with notable exceptions [6-11], despite their importance to bioindustry [12] and to a general understanding of adaptation in eukaryotes [5]. Penicillium fungi are ubiquitous molds among which two distantly related species have been independently selected for cheese making-P. roqueforti for blue cheeses like Roquefort and P. camemberti for soft cheeses like Camembert. The selected traits include morphology, aromatic profile, lipolytic and proteolytic activities, and ability to grow at low temperatures, in a matrix containing bacterial and fungal competitors [13-15]. By comparing the genomes of ten Penicillium species, we show that adaptation to cheese was associated with multiple recent horizontal transfers of large genomic regions carrying crucial metabolic genes. We identified seven horizontally transferred regions (HTRs) spanning more than 10 kb each, flanked by specific transposable elements, and displaying nearly 100% identity between distant Penicillium species. Two HTRs carried genes with functions involved in the utilization of cheese nutrients or competition and were found nearly identical in multiple strains and species of cheese-associated Penicillium fungi, indicating recent selective sweeps; they were experimentally associated with faster growth and greater competitiveness on cheese and contained genes highly expressed in the early stage of cheese maturation. These findings have industrial and food safety implications and improve our understanding of the processes of adaptation to rapid environmental changes.

  17. Intra-Annual Variations of the Martian Swiss Cheese Terrain

    NASA Astrophysics Data System (ADS)

    Titus, T. N.; Cushing, G.; Pathare, A.; Christensen, P. R.; Byrne, S.; Ivanov, A. B.; Ingersoll, A.; Richardson, M.; Kirk, R. L.; Soderblom, L. A.; Themis Team

    2004-03-01

    Much of the surface of the carbon dioxide South Polar Residual Cap of Mars consists of quasi-circular pits with steep walls that have been dubbed "Swiss Cheese" terrain. Here, we examine the intra-annual variations of the Martian Swiss Cheese terrain using both MOC and THEMIS VIS/IR imaging.

  18. 21 CFR 133.179 - Pasteurized process cheese spread.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese spread is not...) Safe and suitable enzyme modified cheese. (11) Nisin preparation in an amount which results in not more... the same size as the type used in such word or statement. (h) The name of the food shall include...

  19. 21 CFR 133.179 - Pasteurized process cheese spread.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese spread is not...) Safe and suitable enzyme modified cheese. (11) Nisin preparation in an amount which results in not more... the same size as the type used in such word or statement. (h) The name of the food shall include...

  20. 21 CFR 133.179 - Pasteurized process cheese spread.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese spread is not...) Safe and suitable enzyme modified cheese. (11) Nisin preparation in an amount which results in not more... the same size as the type used in such word or statement. (h) The name of the food shall include...