ABSTRACT
Food manufacturers in the United States must produce a product that consumers like in order to sell the product nationally. To achieve this goal, they depend on developments in science, technology, and engineering in order to produce a quality product. However, they must also pay attention to two other important considerations:
26.1 Introduction ................................................................................................................................. 431 26.2 Asiago Fresh and Asiago Soft Cheese .........................................................................................432 26.3 Blue Cheese................................................................................................................................. 433 26.4 Brick Cheese ............................................................................................................................... 434 26.5 Caciocavallo Siciliano Cheese .................................................................................................... 434 26.6 Cheddar Cheese ...........................................................................................................................435 26.7 USDA Speci…cations for Reduced Fat Cheddar Cheese ............................................................ 436 26.8 USDA Speci…cations for Shredded Cheddar Cheese ................................................................. 437 26.9 Colby Cheese .............................................................................................................................. 437 26.10 USDA Grade Standards for Colby Cheese ................................................................................. 438
26.10.1 De…nitions ..................................................................................................................... 438 26.10.2 Types of Surface Protection .......................................................................................... 438 26.10.3 U.S. Grades ................................................................................................................... 438 26.10.4 Basis for Determination of U.S. Grade ......................................................................... 439 26.10.5 Speci…cations for U.S. Grades ...................................................................................... 439 26.10.6 U.S. Grade A Colby Cheese ......................................................................................... 441 26.10.7 U.S. Grade B Colby Cheese ......................................................................................... 442 26.10.8 Grade Not Assignable ................................................................................................... 443 26.10.9 Explanation of Terms .................................................................................................... 443
26.11 Cold-Pack and Club Cheese ........................................................................................................ 446 26.12 Cook Cheese (Koch Kaese) ........................................................................................................ 447 26.13 Edam Cheese .............................................................................................................................. 447 26.14 Gammelost Cheese ..................................................................................................................... 448 26.15 Gorgonzola Cheese ..................................................................................................................... 448
1. Are their products safe for public consumption?
