The product obtained by draining after coagulation of milk with a harmless milk coagulating agent under the influence of harmless bacterial culture. It shall not contain any ingredient not found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous salt) not exceeding 0.02 percent by weight or carotene, and may contain emulsifiers and / or stabilizers, namely citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid ( as linear phosphate) not exceeding 0.2 percent by weight. Wax used for covering the outer surface shall not contain any thing harmful to health.
Hard Cheese shall contain not more than 43.0 percent moisture and not less than 42.0 percent of milk fat on water free basis. It may contain 0.1 percent of sorbic acid, or its sodium, potassium or calcium salts calculated as sorbic acid or 0.1 percent either singly or in combination.
Processed Cheese means the product obtained by heating cheese with permitted emulsifiers and/or stabilizers namely citric acid, sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) with or without added condiments and acidifying agents namely vinegar, lactic acid, acetic acid, citric acid and phosphoric acid. Processed cheese may contain not more than 4.0 percent of anhydrous permitted emulsifiers and / or stabilizers, provided that the content of anhydrous inorganic agents shall in no case exceed 3.0 percent of the finished product.
It shall not contain more than 47.0 percent moisture. The milk fat content shall not be less than 40.0 percent on the water free basis. Processed cheese may contain 0.1 percent sorbic acid or its sodium, potassium or calcium salts (calculated as sorbic acid) or 0.1 percent of nisin either singly or in combination. It may contain calcium chloride (anhydrous) not exceeding 0.02 percent by weight.
Mozzarella Cheese shall conform to the standard of processed cheese except milk fat which shall be not less than 45 per cent on dry basis and moisture shall be not less than 52 per cent and not more than 60 per cent.
Feta Cheese shall confirm to the standard of processed cheese except milk fat which shall be not less than 40 per cent on dry basis and moisture shall be not less than 52 percent.
Processed Cheese Spread means a product obtained by com-minuting and mixing one or more types of hard cheeses into a homogeneous, plastic mass with the aid of heat. It may or may not contain butter, cream and butter oil, milk, skimmed milk powder, cheese, whey, sweet butter milk or one or any of these from which part of water has been removed. It may also contain permitted emulsifying and stabilizing agents.
It may contain one or more of the sodium/potassium salts of citric acid, phosphoric acid, tartaric acid, lactic acid in such quantities that mass of the solids of such emulsifying agents is not more than 4 percent of mass of the processed cheese spread. It may contain sequestering and buffering agents, namely, lactic acid, acetic acid, citric acid and phosphoric acid.
It may contain vegetable coloring matter such as annatto, carotene, permitted flavoring agents and milk coagulating enzymes with or without purified calcium chloride (anhydrous salt) and sodium citrate not exceeding 0.02 percent may be added. It may contain natural sweetening agents namely, sugar, dextrose, corn syrup, honey, corn syrup solids, maltose, malt syrup and hydrolyzed lactose in a quantity necessary for seasoning the spices and condiments. It may contain sodium chloride not exceeding 3 percent by weight. Processed cheese spread may contain sorbic acid or nisin or both to the maximum extent of 0.1 percent by weight. It shall not contain more than 60 percent moisture and milk fat content on dry basis shall not be less than 40 percent by weight.
Cottage Cheese means the soft uncured cheese prepared from the curd obtained by adding harmless lactic acid producing bacteria to pasteurized skimmed milk. It shall contain not more than 70 percent moisture.
Un-Named Cheese sold without any name or classification shall contain not less than 48 percent (w/w) milk fat on water free basis substance and not more than 39 percent moisture.