Ingredients

ATCP 81.92 Ingredients. (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. History: Cr. Register, January, 1996, No. 481, eff. 2-1-96.