§ 58.2470

U.S. grade not assignable.

(a) Monterey (Monterey Jack) cheese which fails to meet the requirements for U.S. grade B or higher shall not be given a U.S. grade.

(b) Monterey (Monterey Jack) cheese which does not comply with the provisions of the Federal Food, Drug, and Cosmetic Act shall not be assigned a U.S. grade.

(c) Monterey (Monterey Jack) produced in a plant found on inspection to be using unsatisfactory manufacturing practices, equipment or facilities, or to be operating under unsanitary plant conditions shall not be assigned a U.S. grade.

EXPLANATION OF TERMS

§ 58.2471 Explanation of terms.

(a) With respect to types of surface protection (1) Parafin. Refined paraffin, amorphous wax, microcrystalline wax, or any combination of such or any other suitable substance.

(2) Rindless. Cheese which has not formed a rind due to the impervious type of wrapper, covering, or container, enclosing the cheese, or by any other means of handling.

(b) With respect to flavor-(1) Very slight. Detected only upon very critical examination.

(2) Slight. Detected only upon critical examination.

(3) Definite. Not intense but detectable.

(4) Pronounced. So intense as to be easily identified.

(5) Lacking in flavor development. No undesirable and very little, if any, Monterey cheese flavor development.

(6) Undesirable. Those listed in excess of the intensity permitted or those not otherwise listed.

(7) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or similar feed) in milk carried through into the cheese.

(8) Acid. Sharp and puckery to the taste, characteristic of lactic acid.

(9) Flat. Insipid, practically devoid of any characteristic Monterey cheese flavor.

(10) Bitter. Distasteful, resembling taste of quinine.

(11) Fruity. A sweet fruit-like flavor resembling mature apples.

(12) Utensil. A flavor that is suggestive of improper or inadequate washing and sterilization of milking machines, utensils, or factory equipment.

(13) Sour. An acidly pungent flavor resembling vinegar.

(14) Whey-taint. A slightly acid flavor and odor characteristic of fermented whey caused by too slow or incomplete expulsion of whey from the curd.

(15) Yeasty. A flavor indicating yeasty fermentation.

(16) Malty. A distinctive, harsh flavor suggestive of malt.

(17) Old milk. Lacks freshness.

(18) Weedy. A flavor due to the use of milk which possesses a common weedy flavor.

(19) Onion. This flavor is recognized by the peculiar taste and aroma suggestive of its name. Present in milk or cheese when the cows have eaten onions, garlic, or leeks.

(20) Barny. A flavor characteristic of the odor of a poorly ventilated cow barn. (21) Lipase. A flavor suggestive of rancidity or odor of butyric acid, sometimes associated with a bitterness.

(c) With respect to body and texture(1) Very slight. Detected only upon very critical examination and present only to a minute degree.

(2) Slight. Barely identifiable and present only to a small degree.

(3) Definite. Readily identifiable and present to a substantial degree.

(4) Pronounced. Markedly identifiable and present to a large degree.

(5) Broken down. Changed from a curdy or rubbery condition to a waxy condition or further to a mealy or pasty condition.

(6) Firm. Feels solid, not soft or weak. (7) Reasonably firm. Somewhat less firm but not the extent of materially injuring the keeping quality of the cheese.

(8) Curdy. Smooth but firm; when worked between the fingers is rubbery and not waxy.

(9) Coarse. Feels rough, dry, and sandy.

(10) Mechanical opening. Mechanical openings that are irregular in shape and are caused by variations in make procedure and not gas fermentation.

(11) Sweet holes. Spherical gas holes, glossy in appearance; usually about the size of BB shots.

(12) Short. No elasticity to the plug and when rubbed between the thumb and fingers it tends toward mealiness.

(13) Mealy. Short body, does not mold well and looks and feels like corn meal when rubbed between the thumb and fingers.

(14) Weak. Requires little pressure to crush, is soft but is not necessarily sticky like a pasty cheese.

(15) Pasty. Weak body and when the cheese is rubbed between the thumb and fingers it becomes sticky and smeary.

(16) Crumbly. Loosely knit and tends to fall apart when rubbed between the thumb and fingers.

(17) Gassy. Gas holes of various sizes and may be scattered.

(18) Slitty. Narrow elongated slits generally associated with a cheese that is gassy or yeasty. Sometimes referred to as "fish-eyes."

(19) Corky. Hard, tough, over-firm cheese which does not readily break down when rubbed between the thumb and fingers.

(20) Pinny. Numerous very small gas holes.

(d) With respect to color—(1) Very slight. Detected only upon very critical examination and present only to a minute degree.

(2) Slight. Barely identifiable and present only to a small degree.

(3) Definite. Readily identifiable and present to a substantial degree.

(4) Pronounced. Markedly identifiable and present to a large degree.

(5) Uncolored. Absence of added coloring.

(6) Wavy. Unevenness of color which appears as layers or waves.

(7) Acid-cut. Bleached or faded appearance which sometimes varies throughout the cheese, appearing most often around mechanical openings.

(8) Unnatural. Deep orange or reddish color.

(9) Mottled. Irregular shaped spots or blotches in which portions are light colored and others are of high color. Also an unevenness of color due to combining the curd from two different vats, sometimes referred to as "mixed curd." (10) Salt spots. Large light colored spots or areas.

(11) Dull or faded. A color condition lacking in luster or translucency.

(12) Bleached surface. A faded color beginning at the surface and progressing inward.

(e) With respect to finish and appearance (1) Very slight. Detected only upon very critical examination and present only to a minute degree.

(2) Slight. Barley identifiable and present only to a small degree.

(3) Definite. Readily identifiable and present to a substantial degree.

(4) Pronounced. Markedly identifiable and present to a large degree.

(5) Wax or paraffin that adheres firmly to the surface of the cheese. Thin or thick coating with no indication of cracking, breaking, or loosening.

(6) Rind. Hard coating caused by the desiccation of the surface of the cheese. (7) Firm sound rind. Possessing a firmness and thickness (not easily dented or damaged) consistent with the size of the cheese and which is dry, smooth, and closely knit, sufficient to protect the interior quality from external defects; free from checks, cracks, breaks, or soft spots.

(8) Burst or torn bandage. A severance of the bandage usually occurring at the side seam, or the bandage is otherwise snagged or broken.

(9) Wrapper or covering. Transparent or opaque material (plastic film type or foil) next to the surface of the cheese, used as an enclosure or covering of the cheese.

(10) Adequately and securely envelop. Wrapper or covering properly sealed, and entirely enclosing the cheese, with sufficient adherence to the surface to protect it from contamination and dehydration.

(11) Smooth bright surface. Clean glossy surface.

(12) Smooth surface. Not rough or

uneven.

(13) Soiled surface. Milkstone, rust spots, or other discoloration on the surface of the cheese.

(14) Surface mold. Mold on the paraffin or the exterior of the cheese.

(15) Mold under bandage and paraffin. Mold spots or areas that have formed under the paraffin or mold that has penetrated from the surface and continued to develop.

(16) Mold under wrapper or covering. Mold spots or areas that have formed under the wrapper or on the cheese.

(17) Rough surface. Lacks smoothness. (18) Bandage evenly placed. Overlapping the edges evenly about 1 inch.

(19) Irregular bandaging. Bandage improperly placed in the hoop resulting in too much bandage on one end and insufficient on the other causing overlapping; wrinkled and loose fitting.

(20) Lopsided. One side of the cheese is higher than the other side.

(21) High edge. A rim or ridge on the follower side of the cheese, which is raised in varying degrees. In extreme cases it may bend over.

(22) Defective coating. Brittle coating of paraffin that breaks and peels off in the form of scales or flakes; flat or raised blisters or bubbles under the surface of the paraffin; checked paraffin, including cracks, breaks, or hairline checks in the paraffin or coating of the cheese.

(23) Checked rind. Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles, sometimes referred to as "curd openings."

(24) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat.

(25) Weak rind. Thin and possessing little or no resistance to pressure.

(26) Sour rind. A fermented rind condition, usually confined to the faces of the cheese.

Subpart J-U.S. Standards for Grades of Colby Cheese

SOURCE: The provisions of this Subpart J appear at 37 FR. 25992, Dec. 7, 1972, unless otherwise noted.

DEFINITIONS

§ 58.2475 Colby cheese.

"Colby cheese" is cheese made by the Colby process or by any other procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the Colby process. The physical attributes of Colby cheese are as follows: Uncolored to orange in color; a mild to mellow flavor similar to mild Cheddar cheese; softer bodied and more open textured than Cheddar. The cheese is made from cow's milk with or without the addition of

coloring matter. It contains added common salt, contains not more than 40 percent of moisture, and in the water-free substance contains not less than 50 percent of milk fat, and conforms to the provisions of § 19.510 or 19.512 as applicable, "Definitions and Standards of Identity for Cheese and Cheese products." Food and Drug Administration (21 CFR Part 19).

§ 58.2476 Types of surface protection. The following are the types of surface protection for Colby cheese:

(a) Bandaged and paraffin-dipped. The cheese is bandaged and dipped in a refined paraffin, amorphous wax, microcrystalline wax, or any combination of such, or any other suitable substance. Such coating is a continuous, unbroken, and uniform film adhering tightly to the entire surface of the cheese.

(b) Rindless. The cheese is properly wrapped in a wrapper or covering, or by any other protective covering, which will not impart any color or objectionable odor or flavor to the cheese. The wrapper or covering is sealed with a sufficient overlap or satisfactory closure to prevent air leakage. The wrapper or covering is of sufficiently low permeability to water vapor and air so as to prevent the formation of rind and prevent the entrance of air during the curing and holding periods.

U.S. GRADES

§ 58.2477 Nomenclature of U.S. grades. The nomenclature of U.S. grades is as follows: (a) U.S. Grade AA; (b) U.S. Grade A; (c) U.S. Grade B.

§ 58.2478 Basis for determination of U.S. grades.

The determination of U.S. grades of Colby cheese shall be on the basis of rating the following quality factors: (a) Flavor, (b) body and texture, (c) color, (d) finish and appearance. The rating of each quality factor shall be established on the basis of characteristics present in any vat of cheese. The cheese shall be graded no sooner than 10 days of age. The cheese shall be held at no lower than 35° F. during this period. The final

U.S. grade shall be established on the basis of the lowest rating of any one of the quality factors.

§ 58.2479 Specifications for U.S. grades of Colby cheese.

The general requirements for the U.S. grades of Colby cheese are as follows:

(a) U.S. Grade AA. U.S. Grade AA Colby cheese shall conform to the following requirements.

(1) Flavor. Is fine and highly pleasing, free from undesirable flavors and odors. May be lacking in flavor development or may possess a characteristic Colby cheese flavor. May possess a very slight acid or feed flavor, but shall be free from any undesirable flavors and odors. See Table I.

(2) Body and texture. A plug drawn from the cheese shall be firm. It shall have numerous small mechanical openings evenly distributed throughout the plug. It shall be relatively free from blind areas. It shall not possess sweet holes, yeast holes, or other gas holes. The texture may be definitely curdy or may be partially broken down if more than 3 weeks old. See Table II.

(3) Color. Shall have a uniform, bright attractive appearance. May be colored or uncolored but the color shall be uniform. See Table III.

(4) Finish and appearance—(i) Bandaged and paraffin-dipped. The rind shall be sound, firm and smooth providing a good protection to the cheese. The bandage shall be evenly placed on the end and over the entire surface of the cheese, free from unnecessary overlapping and wrinkles, and not burst or torn. The cheese surface shall be smooth, bright, and have a good coating of paraffin or wax that adheres firmly to the entire surface of the cheese. The cheese shall be free from mold under the bandage and paraffin. The cheese shall be free from high edges, huffing, and lopsidedness, but may possess soiled surface to a very slight degree. See Table IV.

(ii) Rindless. The wrapper or covering shall be practically smooth and properly sealed with adequate overlapping at the seams or sealed by any other satisfactory type of closure. The wrapper or covering shall be neat, and adequately and securely envelop the cheese but may be

slightly wrinkled. Allowance should be made for wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall be free from mold under the wrapper or covering and shall not be huffed or lopsided. See Table IV.

(b) U.S. Grade A. U.S. Grade A Colby cheese shall conform to the following requirements.

(1) Flavor. Is pleasing and free from undesirable flavors and odors. May be lacking in flavor development or may possess slight characteristic Colby cheese flavor. May possess a very slight bitter flavor, slight acid, or feed flavors but shall not possess undesirable flavors and odors. See Table I.

(2) Body and texture. A plug drawn from the cheese shall be reasonably firm. It shall have numerous mechanical openings but the openings shall not be large and connecting. It shall not possess more than two sweet holes per plug, and the plug shall be free from other gas holes. The body may be very slightly loosely knit and definitely curdy or partially broken down if more than 3 weeks old. See Table П.

(3) Color. Shall have a fairly uniform, bright attractive appearance. May be colored or uncolored but the color shall be uniform. Very slight waviness is permitted. See Table III.

(4) Finish and appearance—(1) Bandaged and paraffin-dipped. The rind shall be sound, firm, and smooth, providing a good protection to the cheese. The bandage may be slightly uneven, overlapped or wrinkled but not burst or torn. The surface shall be practically smooth, bright and have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese. The cheese shall be free from mold under the bandage. May possess the following characteristics to a very slight degree: Soiled surface and surface mold; and to a slight degree. Rough surface, irregular bandaging, lopsided and high edges. See Table IV.

(ii) Rindless. The wrapper or covering shall be practically smooth, properly sealed with adequate overlapping at the seams or sealed by any other satisfactory type of closure. The wrapper or covering shall be neat and shall adequately and securely envelop the cheese.

It may be slightly wrinkled but shall be of such character as to fully protect the surface of the cheese and not detract from its initial quality. The cheese shall be free from mold under the wrapper or covering and shall not be huffed but may be slightly lopsided. See Table IV.

(c) U.S. Grade B. U.S. Grade B Colby cheese shall conform to the following requirements.

(1) Flavor. Should possess a fairly pleasing characteristic Colby cheese flavor, but may possess very slight onion and the following flavors to a slight degree: Flat, bitter, fruity, utensil, wheytaint, yeasty, malty, old milk, weedy, barny and lipase; and the following to a definite degree: Acid and feed flavor. See Table I.

(2) Body and texture. A plug drawn from the cheese may be loosely knit and open and may have numerous sweet holes, scattered yeast holes and other scattered gas holes; and may possess various other body defects. Pinny gas holes, scattered yeast holes and other from the cheese may possess the following characteristics to a slight degree: Coarse, short, mealy, weak, pasty, crumbly, gassy, slitty, corky and loosely knit; the following to a definite degree: Curdy, and sweet holes. See Table II.

(3) Color. May possess the following characteristics to a slight degree: Wavy, mottled, salt spots, dull or faded. May be colored or uncolored, and color may be slightly unnatural. In addition, rindless Colby cheese may have a bleached surface to a slight degree, See Table III.

(4) Finish and appearance-(1) Bandaged and paraffin-dipped. The rind shall be reasonably sound, may be slightly weak, but free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled but not burst or torn. The surface may be rough and unattractive but shall possess a fairly good coating of paraffin or wax. The paraffin may be scaly or blistered, with very slight mold under the bandage or paraffin but there shall be no indication that mold has entered the cheese. May possess the following characteristics to a slight degree: Soiled surface, surface mold, defective coating, checked rind, weak rind, and sour rind; and the following to a definite degree: Rough surface, irregular