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(1) Current make. May be lacking in characteristic Swiss cheese flavor; may have only slight off-flavors. Is free from objectionable flavors.

(ii) Cured. Has a characteristic Swiss cheese flavor; may lack the fineness in flavor required in Grade A, and may have definite off-flavors. Is free from objectionable flavors.

(2) Body. Is not dry and coarse, spongy, pasty, or gassy.

(i) Current make. Is flexible and resilient; may be slightly weaker than Grade A.

(ii) Cured. Is flexible; may be slightly weak.

(3) Eyes and texture. A full plug drawn from the cheese appears free from glass, pinholes, overdeveloped eyes, and may be moderately overset and have a limited amount of picks and checks; is not blind. The majority of the eyes are not less than five-sixteenths of an inch in diameter.

(i) Current make. May have dull glossy or shell eyes. May have occasional dead eyes.

(ii) Cured. May have dull glossy or shell eyes. May have some dead eyes. (4) Finish and appearance. Rindless type cheese may be slightly uneven in shape. The wrapper or covering shall fully envelop the cheese, conform closely to its shape and adequately protect the surface, but may be wrinkled and soiled to a slight degree. The cheese shall be reasonably free from mold under the wrapper or covering in the current classification but may have slight mold under the wrapper or covering in the cured classification, provided it can be removed without injuring the commercial value of the cheese. There shall be no evidence that mold has entered the cheese. Wrapped institutional cuts shall be free from mold.

(1) Current make. Surface may be slightly rough.

(ii) Cured. Surface may be rough. (5) Salt. Is uniform.

(1) Current make. May be deficient in salt.

(ii) Cured. May be deficient in salt or slightly over-salted.

(6) Color. Is uniform.

(c) U.S. Grade C. U.S. Grade C Swiss cheese conforms to the following requirements:

(1) Flavor. May possess off-flavors. (i) Current make. May be lacking in characteristic Swiss cheese flavor; may

have definite off-flavors. Is free from offensive flavors.

(ii) Cured. Has a characteristic Swiss cheese flavor; but may have pronounced off-flavors that are not offensive.

coarse.

(2) Body. May be slightly dry and May be slightly gassy, but is not bloated or spongy. May be weak. (3) Eyes and texture. A plug drawn from the cheese may be overset, shell or dead-eyed; have glass, picks, checks, pinholes; may have overdeveloped eyes, but they must not be more than three inches in diameter. It is not totally blind or totally pinholey.

(4) ́Finish and appearance. Rindless type cheese may be definitely uneven in shape. The wrapper or covering shall envelop the cheese and protect the surface but may be wrinkled and soiled to a definite degree. The cheese may have slight mold under the wrapper or covering in the current classification and definite mold under the wrapper or covering in the cured classification but show no indication that the mold has entered the cheese.

(5) Salt. Is uniform.

(1) Current make. May be flat or deficient in salt.

(ii) Cured. May be flat or deficient in salt or may be oversalted.

(6) Color. May be slightly uneven in color.

(d) U.S. Grade D. U.S. Grade D Swiss cheese conforms to the following requirements:

(1) Flavor. May possess off-flavors. Is free from offensive flavors.

(2) Body. May be dry and coarse or spongy and weak.

(3) Eyes and texture. May be totally blind or totally pinholey; may have glass, picks and checks, and may have overdeveloped eyes.

(4) Finish and appearance. Rindless-type cheese may be uneven in shape. The wrapper or covering shall envelop the cheese substantially protect the surface but may have tears or breaks and may be wrinkled and soiled to a pronounced degree. May have definite mold under the wrapper or covering in the current and cured classification but show no evidence that mold has entered the cheese.

(5) Salt. May be uneven, deficient, or oversalted.

(6) Color. May be definitely wavey or mottled or otherwise uneven in color.

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(4) Objectionable such as, fruity, sour, and yeasty.

Flavors,

(5) Offensive flavors. Weed flavors, such as peppergrass, french weed, wild onion, or garlic and other off-flavors such as fruity, sour, and yeasty to a pronounced degree.

(6) Fruity. A sweetish fruit flavor.
(7) Sour. Strong acid flavor.

(8) Yeasty. Indicating yeast fermentation.

(c) With respect to body-(1) Dry and coarse. Feels rough and sandy.

(2) Firm and smooth. Feels solid; not soft or weak; not rough.

(3) Flexible. Not dry or brittle. (4) Gassy. Undesirable gas formation.

(5) Pasty. When worked between the fingers, becomes sticky; a paste-like consistency.

(6) Resilient. Springs back to its original form when compressed.

(7) Spongy. A predominance of open eyes or holes, having characteristics of a sponge.

(8) Weak. Requires little pressure to mash, not firm.

(b) With respect to eyes and texture(1) Indicated. A whole eye or a part or fraction of an eye.

(2) Limited amount. May appear on two triers.

(3) Limited number. Appears on not more than one trier.

(4) Occasional. Not more than one on a trier.

(5) Blind. No eye formation present. (6) Checks. Small short cracks.

(7) Dead eyes. Developed eyes that have completely lost their glossy or velvety appearance; may be rough.

(8) Dull glossy. Eyes that have lost some of their bright shiny luster.

(9) Glass. Sizeable cracks, usually in parallel layers and usually clean cut.

(10) Overdeveloped eyes. Large holes, commonly known as blow holes, usually in excess of 2 inches in diameter. (11) Overset. Too many eyes. (12) Picks. Small irregular or ragged openings.

pinholey.

(13) Pinholes; So-called because the holes are numerous and very small and give the appearance of pinholes.

(14) Shell. Nutshell appearance on wall surface of the eyes.

(c) With respect to finish and appearance (1) Sound rind. Free of checks or cracks that enter the body of the cheese.

(2) Wrapper or covering. Flexible material placed next to the surface of the cheese used as an enclosure or covering of the cheese.

(3) Fully envelop. Wrapper or covering properly closed and entirely covering the cheese to prevent it from contamination and desiccation.

(4) Mold under wrapper or covering. Mold spots or areas that have formed under the wrapper or on the cheese. Subpart O-U.S. Standards for Dry Whey

SOURCE: The provisions of this Subpart O appear at 35 F.R. 19629, Dec. 25, 1970, unless otherwise noted.

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§ 58.2604 U.S. grade.

(a) U.S. Extra. U.S. Extra grade dry whey conforms to the following requirements:

(1) Flavor and odor (applies equally to the reliquefied form): Free from nonwhey flavors and odors.

(2) Physical appearance: Has a uniform light color; free from lumps that do not break up under moderate pressure; and practically free from brown and black scorched particles.

(3) Bacterial estimate: Not more than 50,000 per gram.

(4) Butterfat content: Not more than 1.25 percent.

(5) Moisture content: Not more than 5 percent.

(6) Scorched particle content: Not more than 15 mg.

(7) Solubility index: Not more than 1.25 ml.

(8) Titratable acidity: Not more than 0.16 percent.

§ 58.2605 U.S. Grade not assignable.

Dry Whey shall not be assigned a U.S. Grade for one or more of the following

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The term "cream" when used in this subpart P means cream separated from milk produced by healthy cows. The cream shall be pasteurized at a temperature of not less than 165° F. and held continuously in a vat at such temperature for not less than 30 minutes; or pasteurized at a temperature of not less than 185° F. for not less than 15 seconds; or it shall be pasteurized by other approved methods giving equivalent results. U.S. GRADES

§ 58.2625 Nomenclature of U.S. grades. The nomenclature of U.S. grades is as follows:

(a) U.S. Grade AA or U.S. 93 Score.
(b) U.S. Grade A or U.S. 92 Score.
(c) U.S. Grade B or U.S. 90 Score.
(d) U.S. Grade C or U.S. 89 Score.

§ 58.2626 Basis for determination of U.S. grade.

The U.S. grade of butter is determined on the basis of classifying first the flavor characteristics and then the characteristics in body, color, and salt. Flavor is the basic quality factor in grading butter and is determined organoleptically by taste and smell. The flavor characteristic is identified and together with its relative intensity is rated according to the applicable classification. When more than one flavor characteristic is discernible in a sample of butter, the flavor classification of the sample shall be established on the basis of the flavor that carries the lowest rating (see Table I). Body, color, and salt characteristics are then noted and any defects are disrated in accordance with the established classification (see Table II). The final U.S. grade for the sample is then established in accordance with the flavor classification, subject to disratings for body, color, and salt; when the disratings for body, color, and salt exceed the permitted amount for any flavor classification the final U.S. grade shall be lowered accordingly (see Table III).

§ 58.2627 Specifications for U.S. grades of butter.

The specifications for the U.S. grades of butter are as follows:

(a) U.S. Grade AA or U.S. 93 Score. U.S. Grade AA or U.S. 93 Score butter conforms to the following: Possesses a fine and highly pleasing butter flavor. May possess a slight feed and a definite cooked (fine) flavor. It is made from sweet cream of low natural acid to which a culture (starter) may or may not have been added. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2). For detailed specifications and classification of flavor characteristics see Table I, and for body, color, and salt characteristics and disratings see Table II.

(b) U.S. Grade A or U.S. 92 Score. U.S. Grade A or U.S. 92 Score butter conforms to the following: Possesses a pleasing and desirable butter flavor. May possess any of the following flavors to a slight degree: Aged, bitter, coarseacid, flat, smothered, and storage. May possess feed and cooked (coarse) flavors to a definite degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one (1) is permitted. For detailed specifications and classification of flavor characteristics see Table I, and for body, color, and salt characteristics and disratings see Table II.

(c) U.S. Grade B or U.S. 90 Score. U.S. Grade B or U.S. 90 Score butter conforms to the following: Possesses a fairly pleasing butter flavor. May possess any of the following flavors to a slight degree: Lipase, malty, musty, neutralizer, scorched, utensil, weed, whey, and woody. May possess any of the following flavors to a definite degree: Aged, bitter, coarse-acid, smothered, storage, and old cream; feed flavor to a pronounced degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one and one-half (12) is permitted and when the flavor classification is A, a disrating total of one (1) is permitted. For detailed specifications and classification of flavor characteristics see Table I, and for body, color, and salt characteristics and disratings see Table II.

(d) U.S. Grade C or U.S. 89 Score. U.S. Grade C or U.S. 89 Score butter conforms to the following: May possess any of the following flavors to a slight degree: Barny, sour, wild onion or garlic, and yeasty. May possess any of the following flavors to a definite degree: Lipase, malty, musty, neutralizer, scorched, stale, utensil, weed, whey, and woody. The permitted total disratings in body, color, and salt characteristics are limited to one (1), except, when the flavor classification is A, a disrating total of one and one-half (12) is permitted. For detailed specifications and classification of flavor characteristics see Table I, and for body, color, and salt characteristics and disratings see Table II.

(e) General. Butter of all U.S. grades shall be free of foreign materials and visible mold. Butter possessing a flavor rating of AA or A and workmanship disratings in excess of one and onehalf (12) shall be given a flavor rating only; butter possessing a flavor rating of B or C and workmanship disratings in excess of one (1) shall be given a flavor rating only.

TABLE I-CLASSIFICATION OF FLAVOR CHARACTERISTICS

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