New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law)
Article 1 - Meat and Meat Products
Part 319 - Definitions And Standards Of Identity Or Composition
Cooked, Smoked Sausage
Section 319.181 - Cheesefurters and similar products

"Cheesefurters" and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced skim milk, or dried milk. The finished products shall contain no more than three and one-half percent of these additives, individually and collectively, exclusive of the cheese constituent. In determining the maximum amount of the ingredients specified in this section which may be used, individually and collectively, in a product, two percent of isolated soy protein shall be considered the equivalent of three and one-half percent of any other ingredient specified in this section. When any such additive is added to these products, there shall appear on the label in a prominent manner, contiguous to the name of the product, the name of each such added ingredient, as for example, "Cereal Added", "With Cereal", "Potato Flour Added", "Cereal and Potato Flour Added", "Soy Flour Added", "Nonfat Dry Milk Added", "Cereal and Nonfat Dry Milk Added", as the case may be. These products shall contain no more than 10 percent of added water and/or ice, 30 percent fat and shall comply with the other provisions for cooked sausages that are in this Article.