ATCP 81.81(3)(a)(a) The official logotype may be affixed to and used on cheese manufactured in this state meeting the grade standards of “WISCONSIN CERTIFIED PREMIUM GRADE AA," “WISCONSIN GRADE A" or “WISCONSIN STATE BRAND" if the cheese is one for which grade standards have been adopted under this chapter. The official logotype may also be used on cheese, manufactured in this state, which is given a score of 92 or better under
par. (b) if the cheese is one for which no grade standards have been adopted by the department. The official logotype may not be used on any cheese other than cheese identified under this paragraph. Cheese shall be graded by graders licensed under s.
97.17, Stats.
ATCP 81.81(3)(b)
(b) Cheese for which no separate grade standards have been adopted by the department shall be scored on basis of a 100 point scale in accordance with weighted values as specified herein for each of the separate factors to be considered in determining the quality of the cheese. Points shall be deducted according to the degree to which defects are found in the quality factors affecting the cheese. Cheese shall be scored on basis of the following weighted point value factors:
Flavor
40 points
Body & Texture
35 points
Color
10 points
Makeup & Appearance
10 points
Salt
5 points
ATCP 81.81(3)(c)
(c) Testing techniques and standards used in grading cheese for which standards have been adopted by the department shall be used in scoring cheese for which no grade standards have been adopted.
ATCP 81.81(3)(d)
(d) Cheese on which the logotype is to be used shall be manufactured in this state entirely from milk produced under and meeting sanitary and quality standards equal to or greater than those established under s.
97.24, Stats., or rules adopted thereunder for the production and distribution of milk, and which conforms to all applicable standards and requirements of
ch. 97, Stats., relating to the manufacturing, labeling and sale of cheese.
ATCP 81.81 History
History: Cr.
Register, May, 1977, No. 257, eff. 6-1-77; am. (3),
Register April, 1978, No. 268, eff. 5-1-78; am. (3) (a) and (d),
Register, November, 1979, No. 287, eff. 12-1-79; am. (2),
Register, December, 1985, No. 360, eff. 1-1-86; renum. from Ag 88.03 and am. (1) and (3) (a),
Register, April, 1993, No. 448, eff. 5-1-93; am. (3) (a),
Register, January, 1996, No. 481, eff. 2-1-96; correction in (3) (d) made under s.
13.92 (4) (b) 7., Stats.,
Register June 2015 No. 714.
ATCP 81.82(1)(a)(a) Rind cheese shall be plainly marked at the factory with the official logotype stamped or imprinted on the surface of the rind, or a label attached thereto, and also on the outer surface of the box or carton containing the cheese, or any label attached to such box or carton.
ATCP 81.82(1)(b)
(b) Rindless cheese shall be plainly marked at the factory with the official logotype stamped or imprinted on the inner wrap or sleeve, and also on the outer surface of the box or carton containing the cheese, or any label affixed or attached to such box or carton.
ATCP 81.82(2)
(2) Packaged cheese. Cheese cut, packaged or wrapped and offered for sale at wholesale or retail shall be plainly marked with the official logotype stamped or imprinted on the wrapper of the cheese or a label affixed or attached thereto.
ATCP 81.82 History
History: Cr.
Register, May, 1977, No. 257, eff. 6-1-77; renum. from Ag 88.04,
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.83
ATCP 81.83 Records. All persons registered and authorized to use the official logotype shall keep records of all cheese on which the official logotype is used, to include the source, quantity and type of cheese on which it is used, the place where such cheese is cut, packaged and labeled, and points to which cheese bearing the logotype is shipped for ultimate sale or distribution. Permit holders furnishing logotype labels to out-of-state buyers shall keep records of the quantity of labels included with each bulk shipment. Records shall be kept for a period of one year and be made available for department inspection.
ATCP 81.83 History
History: Cr.
Register, May, 1977, No. 257, eff. 6-1-77; renum. from Ag 88.05,
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.91
ATCP 81.91 Baby Swiss cheese; product description and preparation. ATCP 81.91(1)
(1)
Description. Baby Swiss cheese is the food prepared by the process under
sub. (2) or by any other process which produces a finished cheese having the same physical and chemical properties as that produced under
sub. (2). Baby Swiss cheese has round, well-formed holes or eyes developed throughout the cheese. The minimum milkfat content of baby Swiss cheese is 45% by weight of the solids. The maximum moisture content is 43% by weight, as determined by a method that complies with
s. ATCP 65.86. Baby Swiss cheese shall be held at the point of manufacture for 60 days prior to distribution, or be made from pasteurized milk. If pasteurized milk is used, the phenol equivalent value of 0.25 grams of baby Swiss cheese shall not exceed 3 micrograms.
ATCP 81.91(2)
(2) Preparation. To prepare baby Swiss cheese, the dairy ingredients specified in
s. ATCP 81.92 (1) (a) shall be brought to a temperature of 90
° F. Bacterial cultures or enzymes specified in
s. ATCP 81.92 (1) (b) shall be added to the dairy ingredients, in order to subject them to the action of lactic acid and propionic acid. One or more of the clotting enzymes specified in
s. ATCP 81.92 (1) (c) shall be added to the dairy ingredients, in order to coagulate or set the dairy ingredients into a semisolid mass. The semisolid mass shall be cut into curd particles by a one-quarter inch curd knife. The whey shall be drained from the semi-solid curds. Water shall be added to the curds, and the temperature shall be raised to 106
° F as the curds and water are stirred. The temperature of 106
° F shall be maintained and the stirring shall continue until the curds become firm. The curds shall be transferred to hoops or forms and pressed until the desired shape and firmness are attained. The cheese shall then be salted by immersing it in a saturated salt solution for 2 to 72 hours, depending on the desired degree of saltiness.
ATCP 81.91 History
History: Cr.
Register, January, 1996, No. 481, eff. 2-1-96;
CR 14-073: am. (1) Register August 2016 No. 728, eff. 9-1-16. ATCP 81.92(1)
(1) The following ingredients shall be used in the manufacture of baby Swiss cheese:
ATCP 81.92(1)(a)
(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).
ATCP 81.92(1)(b)
(b) Cultures or enzymes of animal, plant or microbial origin, used for acid production and for curing, flavor and texture development.
ATCP 81.92(1)(c)
(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.
ATCP 81.92(2)
(2) The following optional ingredients may be used in the manufacture of baby Swiss cheese:
ATCP 81.92(2)(b)
(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.
ATCP 81.92(2)(c)
(c) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages, used to retard mold growth.
ATCP 81.92 History
History: Cr.
Register, January, 1996, No. 481, eff. 2-1-96.
ATCP 81.93
ATCP 81.93 Nomenclature and label declaration. The name of the food described in
s. ATCP 81.91 (1) shall be baby Swiss cheese. The product label shall include an ingredient declaration setting forth, in descending order of predominance by weight, the common or usual name of each ingredient used in the food. Enzymes of animal, plant or microbial origin may be declared as enzymes. If the product is made from pasteurized milk, it shall be so labeled.
ATCP 81.93 History
History: Cr.
Register, January, 1996, No. 481, eff. 2-1-96.
