21 CFR Part 133 - Cheeses and Related Cheese Products

What it says

Part 133 establishes standards of identity for cheeses and related cheese products. A standard of identity sets out what a food called by a given name must be, including the ingredients permitted, the processes used, and requirements such as minimum milkfat, maximum moisture and aging or pasteurization conditions. A product that does not meet the standard cannot use the standardized name.

Paraphrased for plain-language clarity. Always verify against the current published regulation text.

What it means in practice

• The name on the label is tied to composition, so a change to the recipe can affect whether the name may still be used.
• Standards include required processing steps, such as pasteurization or minimum curing periods for some cheeses.
• Analytical testing of composition supports compliance with the standard.

What FDA inspectors look for

• Whether the product meets composition requirements for its name.
• Whether required processing steps are carried out.
• Whether labeling uses names that match the standard.

Related regulations