Cheese standards

FDA. 1978. Substitutes for milk, cream and cheese. Standards of Identity. Proposed Rule. Federal Register 43, 42118-42141. 

Among them are cheese (limit 0.3%) (149), baked goods (limit 0.23%) (150), and margarine (limit 0.1% individually or 0.2% in combination with other preservatives) (151,152). Other permitted food categories include salad dressings (153) and condiments, where the limit of addition is generally 0.2%. Thus users must ascertain whether their particular food products are subject to a standard and, if so, what limitations apply. 

Canada. Sorbic acid and potassium sorbate are cleared in Canada as Class II and Class III preservatives (Table XI, Parts II and III, Food and Dmg Regulations) (162). They are cleared for use in the same food types. As in the United States, their lawful use is predicated upon conformity with pubHshed food standards. Otherwise they may be used in bread and unstandardized foods, except meat (Divisions 14 and 21 of the regulations), fish, and poultry, at levels up to 1000 ppm, in cider and wine at 500 ppm, and in cheeses at 3000 ppm in accordance with the food standards for cheese (Section B of the regulations). 

In milk approximately 90% of the yellow color is because of the presence of -carotene, a fat-soluble carotenoid extracted from feed by cows. Summer milk is more yellow than winter milk because cows grazing on lush green pastures in the spring and summer months consume much higher levels of carotenoids than do cows ham-fed on hay and grain in the fall and winter. Various breeds of cows and even individual animals differ in the efficiency with which they extract -carotene from feed and in the degree to which they convert it into colorless vitamin A. The differences in the color of milk are more obvious in products made from milk fat, since here the yellow color is concentrated. Thus, unless standardized through the addition of colorant, products like butter and cheese show a wide variation in shade and in many cases appear unsatisfactory to the consumer. 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

The legal status of dairy substitutes varies widely among countries. In the United States, the FDA has held that filled products should be nutritionally equivalent to the products they resemble. In the case of imitation milks, the FDA proposed regulations for nutritional equivalency (31). A section of the Food, Dmg and Cosmetic Act defines misbranded foods, and the FDA has set up standards of identity for foods under this part of the law (32) which includes standards for imitation milks, cheese, and creams (32). 

Both multi-residue methods are presented in several parts, which separate general considerations from procedures for extraction, cleanup and determination/ confirmation. Whereas in EN 12393 several extraction and cleanup steps cannot be combined arbitrarily, the modular concept is utilized to a greater extent in EN 1528. In the latter standard, there is no limitation to the combination of several extraction procedures, mostly designed for different commodities, e.g., milk, butter, cheese, meat or fish, with different cleanup steps. Both standards, EN 1528 and EN 12393, do not specify fixed GC conditions for the determination and confirmation. All types of GC instruments and columns, temperature programs and detectors can be used, if suitable. 

Fig. 3.39. LC-ESI-MS/MS SRM traces obtained from 125 pgfi standard solution of (a) Sudan I (b) Sudan II (c) Sudan IE (d) Sudan IV (e) Disperse orange 13 internal standard (100 /zg/1 left column) and from a blank chilli tomato and cheese sauce sample spiked with 125 pgfl each (1 685 jug/kg sample) of (f) Sudan I (g) Sudan II (h) Sudan III (i) Sudan IV (j) Disperse orange 13 internal standard (100 /ig/1 right column injection volume 20 p). Reprinted with permission from F. Calbiani et al. [115].

Petridis, K.D. and Steinhart, H. (1996). Biogenic amines in Hart cheese production 2. Control points-study in a standardized Swiss cheese production, Deutsche Lebensmittel-Rundschau, 92, 142. 

Now think abont the French. By the standards of American nntritional orthodoxy the diet of the French leaves a good deal to be desired. The French consume butter, cream sauces, sausages, duck confit, foie gras, brie, camembert and 300-plus other cheeses, and rich pastries pretty mnch as they please. In fact, the French consume considerably more satnrated animal fat than do Americans but they live just as long. Beyond that, they wash it down with wine. They seem to do so without worrying much about it at all they view food as a genuine source of pleasure. The French obsess less abont food than Americans they enjoy it more. 

The first company based upon applied biocatalysis also dates back to the 19 century. In 1874 Christian Hansen started a company in Copenhagen, Denmark. His company— named Christian Hansen s Laboratory to this day—was the first in the industrial market with a standardized enzyme preparation, rennet, for cheese making. Rennet, a mixture of chymosin (also called rennin) and pepsin, was and still is obtained by salt extraction of the fonrth stomach of suckling calves. 

One week later the test was repeated under non-fasting conditions. Just before drug administration a standard heavy breakfast was served consisting of oatmeal porridge (400 g), cheese (40 g), orange juice (100 ml) and coffee or tea (200 ml). A standard lunch was served 3 h later. 

Most creamery butter is produced by churning sweet cream so that the fat globules coalesce into a soft mass. The federal standard for butter (USDA 1981B) requires not less than 80% milk fat. FAO/WHO standards specify 80% milk fat, as well as no more than 16% water and a maximum of 2.0% nonfat milk solids (FAO 1973). The required fat level is universal. A typical analysis of butter is given in Table 2.3. Whey butter has a similar composition but is derived from the milk fat recovered from cheese whey. 

The most significant and distinguishing characteristic is used for the classification. Typical analyses of two or three representative cheeses that are classified on the basis of moisture content and manner of ripening are presented in Table 2.5. Federal standards of identity are given in Table 2.6 for some selected cheeses. For an in-depth study of cheeses, Kosikowski s (1978A) book, Cheese and Fermented Milk Foods, should be consulted. 

Federal standards set for milk fat in solids. Figures in parentheses calculated from standard of minimum milk fat in cheese. 

The United States federal standard requires that cottage cheese contain not less than 4% butterfat and not more than 80% moisture. The standard does not specify how much of the solids and fat must come from the dressing and the curd. 

To increase curd elasticity and improve eye formation, the milk used to produce Swiss cheese must be clarified. Standardization of the fat content of the milk after clarification ensures uniform composition. Rennet and lactic acid from the bacteria cause casein coagulation. Swiss cheeses made in the United States are cured for three to four... 

Ricotta has a bland flavor and a body resembling cottage cheese in consistency. No U.S. federal standards exist for Ricotta cheese however, some states require that it be made from whole milk and have a minimum of 11% fat and a maximum of 80% moisture. 

In 1978 FDA published proposed standards of identity for substitutes for milk, cream and cheese (FDA 1978). Although the proposal has been withdrawn (FDA 1983), the underlying basis for it remains in force (FDA 1982B). FDA most likely will continue to interpret this regulation when applied to dairy food substitutes in much the same manner as in the 1978 proposal. 

Federal definitions and standards of identity for the various kinds and groups of cheeses, issued by the Food and Drug Administration (1984), require that if the milk used is not pasteurized, the cheese must be cured for not less than 60 days at a temperature not lower than 1.67°C. These conditions allow any pathogens that might be present to die or become inactive during storage. 

Johnson, M. E. 1984. Methods of standardizing milk for cheesemaking. Paper No. 1984-2. 21st Annual M arse hall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wise. 

Raw milk is standardized to the proper fat and total milk solids content to produce a final product with a minimum of 50% fat on a solids basis and <39% moisture (CFR 1982 Packard 1975). Cheese is made from pasteurized or raw milk, but raw milk cheese must be aged a minimum of 60 days at >1.7°C (CFR, 1982). Minimum temperature and time combinations are normally used for pasteurization of milk for cheese manufacture in order not to interfere with casein micelle coagulation and curd formation. Milk is sometimes heated only to subpasteurization temperatures to dispel dissolved gases, reduce bacterial populations, and kill certain pathogens, thus resulting in a cheese product with improved flavor (Babel 1976). 

This research involves the testing of human response to odors they detect sniffing whole foods (cola beverages and cheeses), synthetic models of foods or extracts of foods. Standardized sets of odorants designed to stimulate all odor receptors in the subjects will be used in a device called a GC/O to test for sensory acuity. You will be asked to sit in front of a gas chromatograph combined with an olfactometer and sniff purified humidified air in an isolated environment. The experiment will consist of four sniffing sessions conducted on different days. The maximum number of samples you will be asked to sniff in any one day is six. Each session will take 30 to 45... 

Total thiamine Cheese Acid hydrolysis with 0.1 M Pre-column Isocratic Fluorescence External standardization. 71... 

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