Butter yield depends on the fat content of the milk while cheese yield depends on the fat and protein contents. § 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.. Subpart B - Requirements for Specific Standardized Cheese and Related Products § 133.102 - Asiago fresh and asiago soft cheese. cheese (2–3g in a 5.5-cm aluminum foil pan), that moisture loss within an analytical balance was a straight line function. Cheese Classification, Characterization, and Categorization: A Global Perspective Montserrat Almena-Aliste Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05405-0086 All cheese cakes, pineapple upside-down cake, and all cakes which contain 35 percent or more fruit, nuts, or vegetables (e.g., Christmas fruit cake). The discrimination of the samples was mainly due to organic and fatty acids and cheese obtained from milk depends on the quantities of the major constituents present in milk. § 133.5 - Methods of analysis. The designation refers to the amount of moisture in the cheese, which directly affects its texture. classification models. The rate of loss was related to the relative humidity. Cheese is usually categorized into four types: soft, semi-soft, semi-hard and hard. The results demonstrate that alteration of the PFR of cheese milk in the range 0.70 to 1.15 has marked effects on cheese composition, component recoveries and cheese yield [Guinee et … The classification of cheeses. Making cheese is an ancient practice, dating back thousands of years, and the home makers can usually find recipes that fall into any of the four categories. For instance, a Gouda-style cheese can be sold to customers at many different ages, and therefore textures; can have a natural or waxed rind; and can be made from different milk types, and be produced in Europe and across the United States. At 50% relative humidity, it required only 5s to lose 0.01% moisture. Regardless of classification system, many varieties of cheese cross over from one category to another. yield of cheese per 100 kg of milk with reference values of fat plus protein (3.4 and 3.3%, wt/wt, respectively). Cheeses are normally classified according to firmness, which varies with the degree of moisture. Classification of cheese based on flavor p roperties A specific classificati on scheme for cheese was difficult to formulate as the flavor properties of most types overlapped extensively . Subpart A - General Provisions § 133.3 - Definitions. 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