Food and Drug Regulations

B.08.037 (1) [S]. Cream Cheese with (naming the added ingredients)

• (a) shall

  • (i) be the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey, and

  • (ii) contain the named added ingredients which shall be one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese but not in amounts so large as to change the basic nature of the product:

    • (A) cheese other than cream cheese,

    • (B) seasonings, spices, flavouring preparations, condiments or chocolate,

    • (C) fruits, vegetables, pickles, relishes or nuts,

    • (D) prepared or preserved meat, or

    • (E) prepared or preserved fish, and

  • (iii) contain

    • (A) not more than 60 per cent moisture, and

    • (B) not less than 26 per cent milk fat; and

• (b) may contain

  • (i) cream added to adjust the milk fat content,

  • (ii) salt,

  • (iii) nitrogen to improve spreadability in an amount consistent with good manufacturing practice,

  • (iv) one or more of the following colouring agents:

    • (A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin, turmeric, and

    • (B) in an amount not exceeding 35 parts per million, either singly or in combination thereof, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate,

  • (v) the following emulsifying, gelling, stabilizing and thickening agents:

    ammonium carrageenan, calcium carrageenan, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, Irish Moss Gelose, potassium carrageenan, propylene glycol alginate, sodium carboxymethyl cellulose (carboxymethyl cellulose, cellulose gum, sodium cellulose glycolate), sodium carrageenan, tragacanth gum, xanthan gum or any combination thereof in an amount not exceeding 0.5 per cent, and

  • (vi) the following preservatives:

    • (A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,

    • (B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid, or

    • (C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively.

(2) No person shall use any enzyme

• (a) other than chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS 105), pepsin derived from glandular layer of porcine stomach or rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in the manufacture of a product to which subsection (1) applies; and

• (b) at a level of use above that consistent with good manufacturing practice.