Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 81 - Cheese Grading, Packaging And Labeling
Subchapter IX - Baby Swiss Cheese; Standard of Identity and Labeling
Section ATCP 81.92 - Ingredients
Universal Citation: WI Admin Code ยง ATCP 81.92
Current through August 26, 2024
(1) The following ingredients shall be used in the manufacture of baby Swiss cheese:
(a)
Dairy ingredients consisting of milk, skim milk, nonfat milk, or cream, used
alone or in combination, provided that the final cheese product meets the fat
and moisture requirements set forth under s.
ATCP 81.91(1).
(b) Cultures or enzymes of animal, plant or
microbial origin, used for acid production and for curing, flavor and texture
development.
(c) Clotting enzymes,
consisting of rennet or other enzymes of animal, plant or microbial origin,
used to set the dairy ingredients to a semisolid mass.
(2) The following optional ingredients may be used in the manufacture of baby Swiss cheese:
(a) Coloring.
(b) Calcium chloride, used as a coagulation
aid. If used, the amount of calcium chloride, calculated as anhydrous calcium
chloride, shall not exceed 0.02% by weight of the dairy ingredients.
(c) Antimycotic agents, applied to the
surface of slices or cuts in consumer-sized packages, used to retard mold
growth.
Disclaimer: These regulations may not be the most recent version. Wisconsin may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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