§ 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.. Subpart B - Requirements for Specific Standardized Cheese and Related Products § 133.102 - Asiago fresh and asiago soft cheese. The rate of loss was related to the relative humidity. cheese (2–3g in a 5.5-cm aluminum foil pan), that moisture loss within an analytical balance was a straight line function. yield of cheese per 100 kg of milk with reference values of fat plus protein (3.4 and 3.3%, wt/wt, respectively). Subpart A - General Provisions § 133.3 - Definitions. The models provided 3D plots in which all the 15 cheese samples formed well separated clusters, whose orientation correlated well with their cheese flavor characteristics (fermented, unclean, low flavor, sour, good cheddar, etc.). § 133.5 - Methods of analysis. Making cheese is an ancient practice, dating back thousands of years, and the home makers can usually find recipes that fall into any of the four categories. Cheese serves as a one of the good sources for essential nutrients, such as proteins, lipids, minerals and vitamins. Cheeses are normally classified according to firmness, which varies with the degree of moisture. The results demonstrate that alteration of the PFR of cheese milk in the range 0.70 to 1.15 has marked effects on cheese composition, component recoveries and cheese yield [Guinee et … The moisture content of firm cheeses may be as low as 30%, while that of soft or fresh cheeses may be as high as 80%. Cheese is usually categorized into four types: soft, semi-soft, semi-hard and hard. All cheese cakes, pineapple upside-down cake, and all cakes which contain 35 percent or more fruit, nuts, or vegetables (e.g., Christmas fruit cake). Classification of cheese based on flavor p roperties A specific classificati on scheme for cheese was difficult to formulate as the flavor properties of most types overlapped extensively . classification models. Cheese Classification, Characterization, and Categorization: A Global Perspective Montserrat Almena-Aliste Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05405-0086 Regardless of classification system, many varieties of cheese cross over from one category to another. and cheese obtained from milk depends on the quantities of the major constituents present in milk. The designation refers to the amount of moisture in the cheese, which directly affects its texture. The classification of cheeses. At 50% relative humidity, it required only 5s to lose 0.01% moisture. Butter yield depends on the fat content of the milk while cheese yield depends on the fat and protein contents. 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