Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products; United States Standards for Grades of Colby Cheese

[[Page 11246]]

DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

7 CFR Part 58

[DA-91-010A]

Grading and Inspection, General Specifications for Approved

Plants and Standards for Grades of Dairy Products; United States

Standards for Grades of Colby Cheese

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Final rule.

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SUMMARY: This document revises the United States Standards for Grades

of Colby Cheese. The final rule action modifies the standards to

recognize differences in cheese characteristics resulting from

technological changes in manufacturing practices and to more accurately

describe consumer-acceptable product. This action expands the

permissible range of open body characteristics to include colby cheese

manufactured using automated equipment. The revision was initiated at

the request of the National Cheese Institute (NCI) and was developed in

cooperation with NCI and other dairy trade associations.

EFFECTIVE DATE: March 31, 1995.

FOR FURTHER INFORMATION CONTACT: Roland S. Golden, Dairy Products

Marketing Specialist, Dairy Standardization Branch, USDA/AMS/Dairy

Division, Room 2750-S, P.O. Box 96456, Washington, DC 20090-6456, (202)

720-7473.

SUPPLEMENTARY INFORMATION: This final rule has been reviewed under

Executive Order 12778, Civil Justice Reform. This action is not

intended to have retroactive effect. This rule would not preempt any

State or local laws, regulations, or policies, unless they present an

irreconcilable conflict with this rule. There are no administrative

procedures which must be exhausted prior to any judicial challenge to

the provisions of this rule.

The final rule also has been reviewed in accordance with the

Regulatory Flexibility Act, 5 U.S.C. 601 et seq. The Administrator,

Agricultural Marketing Service, has determined that the final rule will

not have a significant economic impact on a substantial number of small

entities because use of the standards is voluntary and this action will

not increase costs to those utilizing the standards.

The Department is issuing this rule in conformance with Executive

Order 12866.

To recognize differences in cheese characteristics resulting from

technological changes in the manufacture of colby cheese and to permit

the assignment of U.S. grade to cheese manufactured utilizing this

technology, USDA is revising the U.S. Standards for Grades of Colby

Cheese. The revised standards have received general support from many

manufacturers of colby cheese and dairy trade associations representing

the cheese industry.

In view of the need for revised standards, the Department published

on June 30, 1993 (58 FR 34933) a proposal to revise the United States

Standards for Grades of Colby Cheese. Except for minor format changes,

the standards contained in this final rule are the same as those set

forth in the proposal. The new standards establish the following:

1. Expand body and texture criteria to permit U.S. grade assignment

to colby cheese that contains less than numerous mechanical openings.

When the U.S. Standards for Grades of Colby Cheese were established

in 1973, production procedures encouraged the formation of numerous

small mechanical openings, evenly distributed throughout the cheese.

Since then, automated manufacturing processes have been developed which

have altered traditional body characteristics. Colby cheese that is

produced using automated production technology has resulted in cheese

that no longer exhibits numerous mechanical openings. Cheese produced

in this manner is readily available and is capturing an increasing

share of the Colby cheese market. Changes in body characteristics have

not altered the flavor or reduced the useability of the cheese.

Changes in the standards provide for the assignment of U.S. grades

to colby cheese that contains less than numerous mechanical openings or

that may be completely devoid of mechanical openings. These changes do

not disallow mechanical openings in cheese produced using traditional

production methods. No additional changes to body and texture

characteristics are being made.

2. Delete the requirement that colby cheese be held at a

temperature no lower than 35 deg.F. for 10 days prior to grading.

When the U.S. Standards for Grades of Colby Cheese were established

in 1973, the standards included a requisite that the cheese be held at

a temperature no lower than 35 deg.F. during a required 10-day aging

period prior to grading. This was the only U.S. grade standard that

contains a storage temperature requirement. This revision eliminates

the temperature requirement, and provides consistency among U.S. grade

standards for various types of cheeses.

3. Modify the permitted flavor characteristics by deleting the

provision for ``very slight bitter'' in U.S. Grade A Colby Cheese.

Bitter flavor in colby cheese is generally found in higher moisture

cheese and increases in intensity as the cheese ages. U.S. grade may be

assigned to colby cheese once it has reached 10 days of age. Any

evidence of a bitter flavor at this time will intensify as the cheese

ages. Provisions for slight bitter flavor remain the same for U.S.

Grade B Colby Cheese. No additional changes to flavor characteristics

have been made.

4. Redefine packaging requirements.

Changes in packaging requirements provide greater clarity and

expand the types of packaging methods permitted. The general-type

packaging requirements recognize the packaging methods (such as rinded

and paraffin-dipped, rindless and wrapped, and rindless and paraffin-

dipped) that are used in the cheese industry today and provide latitude

for future developments in packaging technology.

5. Update the terminology and format of the standards.

Since the U.S. Standards for Grades of Colby Cheese were last

published, changes in terminology and formatting have taken place. This

revision updates the standards to provide consistency among the various

U.S. grade standards for cheeses.

USDA grade standards are voluntary standards that are developed

pursuant to the Agricultural Marketing Act of 1946 (7 U.S.C. 1621 et

seq.) to facilitate the marketing process. Manufacturers of dairy

products are free to choose whether or not to use these grade

standards. USDA grade standards for dairy products have been developed

to identify the degree of quality in the various products. Quality in

general refers to usefulness, desirability, and value of the product--

its marketability as a commodity. When colby cheese is officially

graded, the USDA regulations and standards governing the grading of

manufactured or processed dairy products are used. These regulations

also require a charge for the grading service provided by USDA. This

action makes minor format changes for purposes of clarity to the

section on flavor for U.S. Grade B colby cheese and to Tables I, II,

III, and IV to the format that appeared in the proposed rule.

Public Comments

On June 30, 1993, the Department published a proposed rule (58 FR

[[Page 11247]] 34933) to revise the United States Standards for Grades

of Colby Cheese. The public comment period closed August 30, 1993.

Comments were received from two colby cheese manufacturers.

Discussion of Comments

1. Both commenters were concerned that their markets would be

negatively affected by allowing the assignment of U.S. grade to colby

cheese that does not exhibit numerous mechanical openings.

United States grade standards assist the orderly marketing of dairy

products by establishing requirements to describe quality in colby

cheese. To be of greatest value, these standards must accurately

describe quality in colby cheese available in the market. Changes in

manufacturing procedures have resulted in colby cheese that does not

exhibit the numerous mechanical openings found in colby cheese produced

according to traditional manufacturing procedures. Cheese without

numerous mechanical openings is currently available and consumer

acceptance is evident by its increasing availability. Changes in the

U.S. grade standards will more accurately define quality in consumer-

acceptable product and permit the assignment of U.S. grade to more

cheese currently available in the market.

2. Both commenters felt that by permitting the assignment of U.S.

grade to colby cheese with less than numerous mechanical openings the

standards would allow high-moisture cheddar cheese to be substituted

for colby cheese.

The compositional requirements for standardized cheeses are

provided in the Food and Drug Administration's (FDA) standards of

identity. FDA standards define moisture ranges for colby and cheddar

cheese whose moisture content must fall within the range specified. The

U.S. grade standards include a reference to the FDA standards of

identity and do not establish moisture requirements that differ from

the FDA standards. U.S. grade can only be assigned to colby cheese that

meets the compositional requirements of the FDA standards of identity.

3. One commenter felt that the standards should require that colby

cheese only be made using traditional manufacturing procedure.

United States grade standards define quality in the manufactured

dairy products and do not detail the procedures used to produce the

product. No changes were made to require that traditional manufacturing

procedures be used to produce colby cheese eligible for U.S. grade

assignment. This action does not preclude U.S. grade assignment to

colby cheese produced using traditional manufacturing procedures.

4. One commenter felt that changes in the standards would mislead

the consumer because of similarities with colby and cheddar cheeses.

Colby and cheddar cheeses are very similar in composition and

salient characteristics. However, compositional differences do exist

and are identified in the FDA standards of identity. Accurate labeling

of cheese provides the information necessary for the consumer to

differentiate between the varieties of cheese. Federal and State

regulations exist that require truthful labeling of foods. The U.S.

grade standards do not contain labeling requirements. Changes in the

standards will not affect the composition or labeling of products

available to the consumer.

List of Subjects in 7 CFR Part 58

Dairy products, Food grades and standards, Food labeling, Reporting

and recordkeeping requirements.

For the reasons set forth in the preamble, 7 CFR Part 58, is

amended as follows:

PART 58--[AMENDED]

1. The authority citation for 7 CFR part 58 continues to read as

follows:

Authority: 7 U.S.C. 1621-1627, unless otherwise noted.

2. Subpart J--United States Standards for Grades of Colby Cheese is

revised to read as follows:

Subpart J--United States Standards for Grades of Colby Cheese

Definitions

Sec.

58.2475 Colby cheese.

58.2476 Types of surface protection.

U.S. Grades

58.2477 Nomenclature of U.S. grades.

58.2478 Basis for determination of U.S. grade.

58.2479 Specifications for U.S. grades.

58.2480 U.S. grade not assignable.

Explanation of Terms

58.2481 Explanation of terms.

Subpart J--United States Standards for Grades of Colby Cheese1

\1\ Compliance with these standards does not excuse failure to

comply with the provisions of the Federal Food, Drug and Cosmetic

Act.

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Definitions

Sec. 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

organoleptic, physical, and chemical properties as the cheese produced

by the colby process. The cheese is made from cow's milk with or

without the addition of artificial coloring. It contains added common

salt and more than 40 percent moisture, its total solids content is not

less than 50 percent milkfat, and it conforms to the applicable

provisions of 21 CFR 133.118, ``Cheeses and Related Cheese Products,''

as issued by the Food and Drug Administration.

Sec. 58.2476 Types of surface protection.

The following are the types of surface protection for colby cheese:

(a) Rinded and paraffin-dipped.

The cheese that has formed a rind is dipped in a refined paraffin,

amorphous wax, microcrystalline wax, or other suitable substance. Such

coating is a continuous, unbroken, and uniform film adhering tightly to

the entire surface of the cheese rind.

(b) Rindless.

(1) Wrapped. The cheese is properly enveloped in a tight-fitting

wrapper or other protective covering, which is sealed with sufficient

overlap or satisfactory closure. The wrapper or covering shall not

impart color or objectionable taste or odor to the cheese. The wrapper

or covering shall be of sufficiently low permeability to air so as to

prevent the formation of a rind.

(2) Paraffin-dipped. The cheese is dipped in a refined paraffin,

amorphous wax, microcrystalline wax, or other suitable substance. The

paraffin shall be applied so that it is continuous, unbroken, and

uniformly adheres tightly to the entire surface. If a wrapper or

coating is applied to the cheese prior to paraffin dipping, it shall

completely envelop the cheese and not impart color or objectionable

taste or odor to the cheese.

U.S. Grades

Sec. 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.

Sec. 58.2478 Basis for determination of U.S. grade.

(a) The cheese shall be graded no sooner than 10 days of age.

(b) The rating of each quality factor shall be established on the

basis of characteristics present in any vat of cheese.

(c) The U.S. grades of colby cheese are determined on the basis of

rating the following quality factors:

(1) Flavor. [[Page 11248]]

(2) Body and texture.

(3) Color.

(4) Finish and appearance.

(d) The final U.S. grade shall be established on the basis of the

lowest rating of any one of the quality factors.

Sec. 58.2479 Specifications for U.S. grades.

(a) U.S. Grade AA. U.S. Grade AA Colby Cheese shall conform to the

following requirements (See Tables I, II, III, and IV of this section):

(1) Flavor. The cheese shall possess a fine and highly pleasing

colby cheese flavor which is free from undesirable tastes and odors, or

it may be lacking in flavor development. The cheese may possess a very

slight feed flavor. See Table I of this section.

(2) Body and Texture. A plug drawn from the cheese shall be firm.

Dependent upon the method of manufacture, a satisfactory plug may

exhibit evenly distributed small mechanical openings or a close body.

The cheese shall not possess sweet holes, yeast holes, or other gas

holes. The texture may be definitely curdy. See Table II of this

section.

(3) Color. The color shall be uniform and bright. If colored, the

cheese should be a medium yellow-orange. See Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The bandage shall be evenly placed

over the entire surface of the cheese and be free from unnecessary

overlapping and wrinkles, and not burst or torn. The rind shall be

sound, firm, smooth, and provide good protection to the cheese. The

surface shall be smooth, bright, and have a good coating of wax or

coating that adheres firmly to all surfaces. The cheese shall be free

from mold under the paraffin. The cheese shall be free from high edges,

huffing, or lopsidedness, but may possess soiled surface to a very

slight degree. See Table IV of this section.

(ii) Rindless and wrapped. 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 shall adequately and securely envelop the

cheese, but may be slightly wrinkled. Allowance should be made for

slight 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 of this section.

(iii) Rindless and paraffin-dipped. The cheese surface shall be

smooth, bright, and have a good coating of paraffin that adheres

firmly. If a wrapper or coating is applied prior to paraffin dipping,

it shall completely envelop the cheese. The cheese shall be free from

high edges, huffing, lopsidedness, or mold. The cheese may possess

soiled surface to a very slight degree. The wrapper may be wrinkled to

a slight degree. See Table IV of this section.

(b) U.S. Grade A. U.S. Grade A Colby Cheese shall conform to the

following requirements (See Tables I, II, III, and IV of this section):

(1) Flavor. The cheese shall possess a pleasing colby cheese flavor

which is free from undesirable tastes and odors, or it may be lacking

in flavor development. The cheese may possess very slight acid flavor

or feed flavor to a slight degree. See Table I of this section.

(2) Body and texture. A plug drawn from the cheese shall be

reasonably firm. Dependent upon the method of manufacture, a

satisfactory plug may exhibit evenly distributed mechanical openings or

a close body. The plug shall be free from sweet holes, yeast holes, or

other gas holes. The body may be very slightly loosely knit or

definitely curdy. See Table II of this section.

(3) Color. The color shall be fairly uniform and bright. If

colored, the cheese shall be a medium yellow-orange. The cheese may

possess waviness to a very slight degree. See Table III of this

section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The bandage shall be evenly placed

over the entire surface of the cheese and not be burst or torn. The

rind shall be sound, firm, smooth, and provide good protection to the

cheese. The surface shall be practically smooth, bright, and have a

good coating of paraffin that adheres firmly to all surfaces. The

cheese shall be free from mold under the paraffin. The cheese may

possess the following characteristics to a very slight degree: Soiled

surface or surface mold; and to a slight degree: High edges, irregular

press cloth, lopsided, or rough surface. See Table IV of this section.

(ii) Rindless and wrapped. 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 adequately and securely envelop the

cheese but may be slightly wrinkled. Allowance should be made for

slight 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 but may possess to a slight degree: High edges,

lopsided, irregular press cloth, or rough surface. See Table IV of this

section.

(iii) Rindless and paraffin-dipped. The cheese surface shall be

bright and have a good coating of paraffin that adheres firmly. If a

wrapper or coating is applied prior to paraffin dipping, it shall

completely envelop the cheese and have a good coating of paraffin that

adheres firmly. The cheese may possess soiled surface to a very slight

degree. The cheese shall be free from mold, and may possess to a slight

degree: High edges, lopsided, irregular press cloth, or rough surface.

The wrapper may be wrinkled to a slight degree. See Table IV of this

section.

(c) U.S. Grade B. U.S. Grade B Colby Cheese shall conform to the

following requirements (See Tables I, II, III, and IV of this section):

(1) Flavor. The cheese may possess a fairly pleasing colby cheese

flavor, or it may be lacking in flavor development. The cheese may

possess the following flavors to a very slight degree: Onion or sour;

to a slight degree: Barny, bitter, flat, fruity, malty, old milk,

rancid, utensil, weedy, whey-taint, or yeasty; and to a definite

degree: Acid or feed. See Table I of this section.

(2) Body and texture. A plug drawn from the cheese shall be

moderately firm. Dependent upon the method of manufacture, a

satisfactory plug may exhibit mechanical openings or a close body. The

cheese may possess the following characteristics to a slight degree:

Coarse, corky, crumbly, gassy, loosely knit, mealy, pasty, short,

slitty, sweet holes, or weak; and the following to a definite degree:

Curdy. See Table II of this section.

(3) Color. The cheese may possess the following characteristics to

a slight degree: Acid-cut, dull, faded, mottled, salt spots, seamy,

unnatural, or wavy. In addition, rindless colby cheese may have a

bleached surface to a slight degree. See Table III of this section.

(4) Finish and appearance.

(i) Rinded and paraffin-dipped. The bandage shall be placed over

the entire surface of the cheese and may be uneven and wrinkled, but

not burst or torn. The rind shall be reasonably sound and free from

soft spots, rind rot, cracks, or openings of any kind. The surface may

be rough and unattractive but shall possess a fairly good coating of

paraffin. 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. The cheese may possess the following

characteristics to a slight degree: Checked rind, defective coating,

soiled surface, sour rind, surface mold, or weak rind; and to a

definite degree: [[Page 11249]] High edges, irregular press cloth,

lopsided, or rough surface. See Table IV of this section.

(ii) Rindless and wrapped. The wrapper or covering shall be

unbroken and shall adequately and securely envelop the cheese. The

following may be present to a very slight degree: Mold under the

wrapper but not entering the cheese; to a slight degree: Soiled surface

or surface mold; and to a definite degree: High edges, irregular press

cloth, lopsided, rough surface, or wrinkled wrapper or cover. See Table

IV of this section.

(iii) Rindless and paraffin-dipped. The wrapper or coating applied

prior to paraffin dipping shall adequately and securely envelop the

cheese and have a coating of paraffin that adheres firmly to the cheese

wrapper or shall be unbroken but may be definitely wrinkled. The

paraffin may be scaly or blistered, with very slight mold under the

paraffin, but there shall be no indication that mold has entered the

cheese. The cheese may possess the following characteristics to a

slight degree: Defective coating, soiled surface, or surface mold; and

the following to a definite degree: High edges, lopsided, irregular

press cloth, or rough surface. See Table IV of this section.

Table I.--Classification of Flavor With Corresponding U.S. Grade

------------------------------------------------------------------------

Flavor characteristics AA A B

------------------------------------------------------------------------

Acid....................... -- VS D

Barny...................... -- -- S

Bitter..................... -- -- S

Feed....................... VS S D

Flat....................... -- -- S

Fruity..................... -- S S

Malty...................... -- -- S

Old milk................... -- -- S

Onion...................... -- -- VS

Rancid..................... -- -- S

Sour....................... -- -- VS

Utensil.................... -- -- S

Weedy...................... -- -- S

Whey-taint................. -- -- S

Yeasty..................... -- -- S

------------------------------------------------------------------------

(--) = Not permitted VS = Very Slight S = Slight D = Definite.

Table II.--Classification of Body and Texture With Corresponding U.S.

Grade

------------------------------------------------------------------------

Body and texture

characteristics AA A B

------------------------------------------------------------------------

Coarse..................... -- -- S

Corky...................... -- -- S

Crumbly.................... -- -- S

Curdy...................... D D D

Gassy...................... -- -- S

Loosely knit............... -- VS S

Mealy...................... -- -- S

Pasty...................... -- -- S

Short...................... -- -- S

Slitty..................... -- -- S

Sweet holes................ -- -- S

Weak....................... -- -- S

------------------------------------------------------------------------

(--) = Not permitted VS = Very Slight S = Slight D = Definite.

Table III.--Classification of Color With Corresponding U.S. Grade

------------------------------------------------------------------------

Color characteristics AA A B

------------------------------------------------------------------------

Acid-cut................... -- -- S

Bleached surface (rindless) -- -- S

Dull or faded.............. -- -- S

Mottled.................... -- -- S

Salt spots................. -- -- S

Seamy...................... -- -- S

Unnatural.................. -- -- S

Wavy....................... -- VS S

------------------------------------------------------------------------

(--) = Not permitted VS = Very Slight S = Slight.

Table IV.--Classification of Finished and Appearance With Corresponding

U.S. Grade

------------------------------------------------------------------------

Finish and appearance

characteristics AA A B

------------------------------------------------------------------------

Rindless:

Defective coating -- -- S

(paraffin-dipped:

scaly, blistered, and

checked).

High edges............. -- S D

[[Page 11250]]

Irregular press cloth -- S D

(uneven, wrinkled, and

improper overlapping).

Lopsided............... -- S D

Mold under wrapper or -- -- VS

covering.

Rough surface.......... -- S D

Soiled surface......... -- -- S

Soiled surface VS VS S

(paraffin-dipped).

Surface mold........... -- -- S

Wrinkled wrapper or S S D

covering (paraffin

dipped).

Rinded:

Checked rind........... -- -- S

Defective coating -- -- S

(scaly, blistered, and

checked).

High edges............. ............. S D

Irregular press cloth -- S D

(uneven, wrinkled, and

improper overlapping).

Lopsided............... -- S D

Mold under paraffin.... -- -- VS

Rough surface.......... -- S D

Soiled surface......... VS VS S

Sour rind.............. -- -- S

Surface mold........... -- VS S

Weak rind.............. -- -- S

------------------------------------------------------------------------

(--) = Not permitted VS = Very Slight S = Slight D = Definite.

58.2480 U.S. grade not assignable.

Colby cheese shall not be assigned a U.S. grade for one or more of

the following reasons:

(a) The cheese fails to meet or exceed the requirements for U.S.

Grade B.

(b) The cheese is produced in a plant that is rated ineligible for

USDA grading service or is not USDA-approved.

Explanation of Terms

58.2481 Explanation of terms.

(a) With respect to types of surface protection:

(1) Paraffin. Refined paraffin, amorphous wax, microcrystalline

wax, or any combination of such or any other suitable substance.

(2) Paraffin dipped. Cheese that has been coated with paraffin.

(3) Rind. A hard coating caused by the dehydration of the surface

of the cheese.

(4) Rinded. A protection developed by the formation of a rind.

(5) Rindless. Cheese which has not formed a rind due to the

impervious type of wrapper, covering or container, enclosing the

cheese.

(6) Wrapped. Cheese that has been covered with a transparent or

opaque material (plastic film type or foil) next to the surface of the

cheese.

(7) Wrapper or covering. A plastic film or foil material next to

the surface of the cheese, used as an enclosure or covering of the

cheese.

(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) Undesirable. Those listed in excess of the intensity permitted

or those characterizing flavors not listed.

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

acid.

(6) Barny. A flavor characteristic of the odor of a poorly

ventilated cow barn.

(7) Bitter. Distasteful, similar to the taste of quinine.

(8) Feed. Feed flavors (such as alfalfa, sweetclover, silage, or

similar feed) in milk carried through into the cheese.

(9) Flat. Insipid, practically devoid of any characteristic colby

cheese flavor.

(10) Fruity. A fermented, sweet, fruit-like flavor resembling

apples.

(11) Lacking in flavor development. No undesirable and very little,

if any, colby cheese flavor development.

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

(13) Old milk. Lacks freshness.

(14) Onion. A flavor 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.

(15) Rancid. A flavor suggestive of rancidity or butyric acid;

sometimes associated with bitterness.

(16) Sour. An acid, pungent flavor resembling vinegar.

(17) Utensil. A flavor that is suggestive of improper or inadequate

washing and sterilization of milking machines, utensils, or factory

equipment.

(18) Weedy. A flavor present in cheese when cows have eaten weedy

hay or grazed on weed-infested pasture.

(19) Whey-taint. A slightly acid flavor characteristic of fermented

whey.

(20) Yeasty. A flavor indicating yeasty fermentation.

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

(5) Corky. Hard, tough, over-firm cheese which does not readily

break down when rubbed between the thumb and fingers.

(6) Crumbly. Tends to fall apart when rubbed between the thumb and

fingers.

(7) Curdy. Smooth but firm; when worked between the fingers is

rubbery and not waxy or broken down.

(8) Firm. Feels solid, not soft or weak.

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

(10) Loosely knit. Curd particles are not well-matted and fused

together.

(11) Mealy. Short body, does not mold well and looks and feels like

corn meal when rubbed between the thumb and fingers.

(12) Mechanical openings. Irregular shaped openings that are caused

by variations in make procedure and not caused by gas fermentation.

(13) Pasty. Is usually a weak body and when the cheese is rubbed

between the thumb and fingers becomes sticky and smeary.

(14) Pinny. Numerous very small gas holes.

(15) Reasonably firm. Somewhat less firm but not to the extent of

being weak.

(16) Short. No elasticity in the cheese plug and when rubbed

between the [[Page 11251]] thumb and fingers, the cheese tends toward

mealiness.

(17) Slitty. Narrow, elongated slits generally associated with a

cheese that is gassy or yeasty. Sometimes referred to as ``fish-eyes.''

(18) Sweet holes. Spherical gas holes which are glossy in

appearance and usually about the size of BB shots. These gas holes are

sometimes referred to as ``shot holes.''

(19) Weak. The cheese plug is soft but is not necessarily sticky

like a pasty cheese and requires little pressure to crush.

(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) Acid-cut. A bleached or faded color which sometimes varies

throughout the cheese and appears most often around mechanical

openings.

(4) Bleached surface. A faded color beginning at the surface and

progressing inward.

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

translucency.

(6) Mottled. Irregular shaped spots or blotches in which portions

are light colored and others are of higher color. Also an unevenness of

color due to combining the curd from two different vats, sometimes

referred to as ``mixed curd.''

(7) Salt spots. Large light colored spots or areas.

(8) Seamy. White thread-like lines that form when the curd is not

properly matted or fused.

(9) Unnatural. Deep orange or reddish color.

(10) Uncolored. Absence of added coloring.

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

(e) With respect to finish and appearance:

(1) Very slight. Detected only upon very critical examination and

present to a minute degree.

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

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

degree.

(4) Adequately and securely enveloped. The wrapper or covering is

properly sealed and entirely encloses the cheese with sufficient

adherence to the surface of the cheese to protect it from contamination

or dehydration.

(5) Bandage. Cheese cloth used to wrap cheese prior to dipping in

paraffin.

(6) Bandage evenly placed. Placement of the bandage so that it

completely envelops the cheese and overlaps evenly about one inch.

(7) Bright surface. Clean, glossy surface.

(8) Burst or torn bandage. A severance of the bandage usually

occurring at the side seam; or when the bandage is otherwise snagged or

broken.

(9) Checked rind. Numerous small cracks or breaks in the rind which

sometimes follows the outline of curd particles.

(10) Defective coating. A 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.

(11) Firm sound rind. A 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.

(12) High edge. A rim or ridge on the side of the cheese.

(13) Huffed. A block of cheese which is swollen because of gas

fermentation. The cheese becomes rounded or oval in shape instead of

having flat surfaces.

(14) Irregular press cloth. Press cloth improperly placed in the

hoop resulting in too much press cloth on one end and insufficient on

the other causing overlapping; wrinkled and loose fitting.

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

side.

(16) Mold under bandage and paraffin. Mold spots or areas under the

paraffin.

(17) Mold under wrapper or covering. Mold spots or areas under the

wrapper or covering.

(18) Rind rot. Soft spots on the rind that have become discolored

and are decayed or decomposed.

(19) Rough surface. Lacks smoothness.

(20) Smooth surface. Not rough or uneven.

(21) Soft spots. Areas soft to the touch and which are usually

faded and moist.

(22) Soiled surface. Milkstone, rust spots, or other discoloration

on the surface of the cheese.

(23) Sour rind. A fermented rind condition, usually confined to the

faces of the cheese.

(24) Surface mold. Mold on the exterior of the paraffin or wrapper.

(25) Wax or paraffin that adheres firmly to the surface of the

cheese. A coating with no cracks, breaks, or loose areas.

(26) Weak rind. A thin rind which possesses little or no resistance

to pressure.

Dated: February 23, 1995.

Lon Hatamiya,

Administrator.

[FR Doc. 95-4953 Filed 2-28-95; 8:45 am]

BILLING CODE 3410-02-P