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The Functions of the Food and Drug Administration in Relation to Definitions and Standards for Cheese¹

Food and Drug Administration, Washington, D. C.

ABSTRACT

The authority for promulgating standards of identity, quality, and fill of container under Section 401 of the Food, Drug, and Cosmetic Act, and the nature of such standards, are discussed. Guiding principles as they have been set forth in interpretative regulations are then explained, dealing with such matters as required and optional ingredients and proper use of the names of standardized foods upon their labels.

Next is given a brief description of the procedure followed in establishing food standards under the Hale Amendment to the Act, and then the procedure followed when the proceedings require a public hearing.

Up to the present, sixty standards applicable to cheese, cheese foods, cheese spreads, and other standardized cheese products have been established. These can be found in Code of Federal Regulations, Title 21, Chapter 1, Part 19.

Important revisions in the cheese standards since 1955 are cited. The most notable of these is permission to use 0.2% sorbic acid on certain cheeses in the form of slices or cuts in consumer-size packages with the label statement "Sorbic acid added to retard mold growth" or "Sorbic acid added as a preservative."

¹ Presented at Research Conference held at Beltsville, Maryland, October 30, 1957, by Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.