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21 CFR 130.10 - Requirements for foods named by use of a nutrient content claim and a standardized term.

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CategoryMouse over help for Category says The category to which the collection belongs. Search field operator example is category:"regulatory information". Regulatory Information
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Title 21 - Food and Drugs
Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)
Subchapter B - FOOD FOR HUMAN CONSUMPTION
Part 130 - FOOD STANDARDS: GENERAL
Subpart A - General Provisions
Section 130.10 - Requirements for foods named by use of a nutrient content claim and a standardized term.
DateMouse over help for Date says The revision date for a CFR volume. Each volume is updated once each calendar year on a quarterly basis. Titles 1-16 on January 1st. Titles 17-27 on April 1st. Titles 28-41 on July 1st. Titles 42-50 on October 1st. Search field operator example is publishdate:2008-04-01.April 1, 2011
Citation TextMouse over help for Citation Text says The citation text which is listed in square brackets at the end of CFR sections. For example, "[T.D. 6500, 25 FR 11737, Nov. 26, 1960, as amended by T.D. 6525, 26 FR 189, Jan. 11, 1961]". Search field operator example is cfrcitationtext:"25 FR 11737".58 FR 2446, Jan. 6, 1993
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Toc - Table Of Contents
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Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) (Parts 1 - 1299)
Toc - Table Of Contents
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Subchapter B - FOOD FOR HUMAN CONSUMPTION (CONTINUED) (Parts 100 - 199)
Toc - Table Of Contents (Parts 133 - 133)
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Section 133.102 - Asiago fresh and asiago soft cheese.
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Section 133.103 - Asiago medium cheese.
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Section 133.104 - Asiago old cheese.
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Section 133.106 - Blue cheese.
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Section 133.108 - Brick cheese.
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Section 133.109 - Brick cheese for manufacturing.
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Section 133.111 - Caciocavallo siciliano cheese.
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Section 133.113 - Cheddar cheese.
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Section 133.114 - Cheddar cheese for manufacturing.
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Section 133.116 - Low sodium cheddar cheese.
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Section 133.118 - Colby cheese.
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Section 133.119 - Colby cheese for manufacturing.
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Section 133.121 - Low sodium colby cheese.
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Section 133.123 - Cold-pack and club cheese.
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Section 133.124 - Cold-pack cheese food.
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Section 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.
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Section 133.127 - Cook cheese, koch kaese.
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Section 133.128 - Cottage cheese.
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Section 133.129 - Dry curd cottage cheese.
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Section 133.133 - Cream cheese.
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Section 133.134 - Cream cheese with other foods.
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Section 133.136 - Washed curd and soaked curd cheese.
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Section 133.137 - Washed curd cheese for manufacturing.
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Section 133.138 - Edam cheese.
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Section 133.140 - Gammelost cheese.
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Section 133.141 - Gorgonzola cheese.
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Section 133.142 - Gouda cheese.
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Section 133.144 - Granular and stirred curd cheese.
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Section 133.145 - Granular cheese for manufacturing.
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Section 133.146 - Grated cheeses.
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Section 133.147 - Grated American cheese food.
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Section 133.148 - Hard grating cheeses.
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Section 133.149 - Gruyere cheese.
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Section 133.150 - Hard cheeses.
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Section 133.152 - Limburger cheese.
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Section 133.153 - Monterey cheese and monterey jack cheese.
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Section 133.154 - High-moisture jack cheese.
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Section 133.155 - Mozzarella cheese and scamorza cheese.
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Section 133.156 - Low-moisture mozzarella and scamorza cheese.
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Section 133.157 - Part-skim mozzarella and scamorza cheese.
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Section 133.158 - Low-moisture part-skim mozzarella and scamorza cheese.
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Section 133.160 - Muenster and munster cheese.
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Section 133.161 - Muenster and munster cheese for manufacturing.
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Section 133.162 - Neufchatel cheese.
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Section 133.164 - Nuworld cheese.
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Section 133.165 - Parmesan and reggiano cheese.
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Section 133.167 - Pasteurized blended cheese.
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Section 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.
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Section 133.169 - Pasteurized process cheese.
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Section 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.
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Section 133.171 - Pasteurized process pimento cheese.
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Section 133.173 - Pasteurized process cheese food.
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Section 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.
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Section 133.175 - Pasteurized cheese spread.
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Section 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.
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Section 133.178 - Pasteurized neufchatel cheese spread with other foods.
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Section 133.179 - Pasteurized process cheese spread.
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Section 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.
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Section 133.181 - Provolone cheese.
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Section 133.182 - Soft ripened cheeses.
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Section 133.183 - Romano cheese.
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Section 133.184 - Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
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Section 133.185 - Samsoe cheese.
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Section 133.186 - Sap sago cheese.
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Section 133.187 - Semisoft cheeses.
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Section 133.188 - Semisoft part-skim cheeses.
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Section 133.189 - Skim milk cheese for manufacturing.
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Section 133.190 - Spiced cheeses.
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Section 133.191 - Part-skim spiced cheeses.
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Section 133.193 - Spiced, flavored standardized cheeses.
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Section 133.195 - Swiss and emmentaler cheese.
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Section 133.196 - Swiss cheese for manufacturing.
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