Resources on Cheese & Related Cheese Products
A special thanks to Karen Smith, Center of Excellence member, of KPotassium. Smith Consulting for producing the cheese descriptions and cheese manufacturing protocols guides, and to Nana Farkye, PhD, Center of Excellence member, of CalPoly, for the information on manufacturing Mozzarella.
- Part 133.3 Definitions
- Part 133.5 Methods of Analysis
- Part 133.10 Notice to Manufacturers, Packers & Distributors
Each individual cheese standard below also refers to the 3 Parts listed above:
- Part 133.113 Cheddar Cheese
- Part 133.155 Mozzarella Cheese
- Part 133.156 Low-Moisture Mozzarella Cheese
- Part 133.165 Parmesan Cheese
