Food and Drug Regulations

B.08.051 [S]. Cottage Cheese

• (a) shall be the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;

• (b) shall contain not more than 80 per cent moisture;

• (c) may contain not more than 0.5 per cent stabilizing agent; and

• (d) may contain

  • (i) milk,

  • (ii) cream,

  • (iii) milk powder,

  • (iv) rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs,

  • (v) a milk coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777), in an amount consistent with good manufacturing practice,

  • (vi) chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), in an amount consistent with good manufacturing practice,

  • (vi.1) chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), in an amount consistent with good manufacturing practice,

  • (vi.2) pepsin derived from glandular layer of porcine stomach,

  • (vii) salt,

  • (viii) calcium chloride,

  • (ix) added lactose,

  • (x) pH adjusting agents,

  • (xi) relishes,

  • (xii) fruits,

  • (xiii) vegetables, and

  • (xiv) carbon dioxide.