Kefir cheese is a soft, uncured cheese made from one or more of the following pasteurized market milk products: milk, cream, concentrated milk, dried milk, skim milk, concentrated skim milk, or nonfat dry milk, cultured with Lactobacillus caucasicus bacteria to the desired acidity. Kefir cheese shall have a maximum moisture of 70 percent and a minimum milk fat of 5 percent on a product basis, and shall be labeled in accordance with the labeling provisions of Sections 37971 and 37976.

Note: Authority cited: Sections 407 and 37402, Food and Agricultural Code. Reference: Sections 37402, 37971-37976, Food and Agricultural Code.

History

1. New section filed 4-25-75; effective thirtieth day thereafter (Register 75, No. 17).