Section 416 - Pasteurized Process CheeseIn accordance with the provisions of Sections 37822-37823 of the Food and Agricultural Code, the standards of composition and labeling requirements for products defined in Sections 37821, 37851, to 37854, 37881 to 37884, 37911 to 37913, 37941 to 37944, inclusive, of the Food and Agricultural Code are as contained in Sections 416 to 427, inclusive, of the California Administrative Code.
(a) The moisture content of a pasteurized process cheese made from a single variety is not more than 1 percent greater than the maximum moisture prescribed for the variety of cheese used, but in no case more than 43 percent, except that the moisture content of pasteurized process wash curd cheese or pasteurized process colby cheese is not more than 40 percent; the moisture content of pasteurized process Swiss cheese, or pasteurized process Gruyere cheese is not more than 44 percent; and the moisture content of pasteurized process Limburger cheese is not more than 51 percent.(b) The moisture content of a pasteurized process cheese made from two or more varieties of cheese shall not be more than 1 percent greater than the arithmetical average of the maximum moisture content prescribed for the varieties of cheese used, but in no case is the moisture content more than 43 percent, except that the moisture content of the pasteurized process cheese made from two or more varieties of cheddar cheese, wash curd cheese, colby cheese, and granular cheese is not more than 40 percent, and the moisture content of a mixture of Swiss cheese and Gruyere cheese is not more than 44 percent.(c) The fat content of the solids of a pasteurized process cheese made from a single variety of cheese is not less than the minimum prescribed for the variety of cheese used, but in no case is less than 47 percent, except that the fat content of the solids of pasteurized process Swiss cheese is not less than 43 percent and the fat content of the solids of pasteurized process Gruyere cheese is not less than 45 percent.(d) The fat content of the solids of a pasteurized process cheese made from two or more varieties of cheese is not less than the arithmetical average of the minimum fat content prescribed for the varieties of cheese used, but in no case less than 47 percent, except that the fat content of the solids of a pasteurized processed Gruyere cheese made from a mixture of Swiss cheese and Gruyere cheese is not less than 45 percent.Cal. Code Regs. Tit. 3, § 416
1. Amendment filed 4-25-75 as procedural and organizational; effective upon filing (Register 75, No. 17). Note: Authority cited: Sections 37821, 37822, 37823, 37851- 37854, 37881- 37884, 37911- 37913, 37941- 37944, Food and Agricultural Code.
1. Amendment filed 4-25-75 as procedural and organizational; effective upon filing (Register 75, No. 17).