901:11-5-15 Low fat cheese spread.

 

 

 

901:11-5-15                 Low fat cheese spread.

 

 

 

(A)"Low fat cheese spread" means a product made by comminuting skim milk cheese, part skim milk cheese, and American cheese, with the aid of heat, and with or without the following ingredients: whey solids, non-fat milk solids, water, food grade acid, emulsifying agents, stabilizers, salt, corn polysaccharides, artificial color and artificial flavor approved by the director of agriculture.

 

(B)During its preparation it shall be heated for not less than 30 seconds at not less than 160 degrees fahrenheit. The phosphatase test of finished product shall be negative.

 

(C)Low fat cheese spread shall contain not more than 60% moisture and not less than 2% and not more than 4% milk fat. The cheese solids used must constitute no less than 40% by weight of the total solids of the finished product. Emulsifiers not more than 3% by weight and stabilizers not more than 3.5% by weight. The use of flavorings which simulate the flavor of other cheese of any age or variety is prohibited.

 

(D)The label of the product shall include in addition to other required information, a list of the ingredients used in the order of their dominance.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

901:11-5-15                                                                                                                           2

Replaces:                                                     901:3-9-38

Effective:                                                     07/22/2005

R.C. 119.032 review dates:                         07/22/2010

CERTIFIED ELECTRONICALLY

Certification

07/11/2005

Date

Promulgated Under:                           119.03

Statutory Authority:                           917.02

Rule Amplifies:                                  917.02, 917.05, 3715.02

Prior Effective Dates:                         12/16/76