Sec. 17.5. Ricotta, ricotone or whey cheeses; identity

(a) Description.

The term ricotta, ricotta cheese, ricotone cheese, ricotoneor whey cheese shall mean cheese manufactured according to the following method. Cheese whey (to which may be added buttermilk, whole milk, skim milk or milk solids, any of which may be adjusted by a membrane filtration or evaporation process) is mixed with an acidifying agent, the same being one or a mixture of two or more of the following: culture of harmless lactic acid-producing bacteria, vinegar, fermented whey, acid whey, whey powder, lactic or citric acid, to which may also be added salt. Sufficient rennet may be added to set the added milk solids. The mixture is heated with the aid of direct steam injection until a temperature of about 190°F is reached, and it is held near that temperature until the curd separates. The curd is removed by skimming, or the whey is drained or siphoned off. The curd may be whipped or beaten to obtain a finer texture. Any other procedure and ingredients approved by the commissioner may be used, provided the materials are safe and suitable and the resulting product has the same physical, chemical and organoleptic characteristics as the product made by the prescribed procedure.

(b) Such cheese shall contain not more than 80 percent moisture. There may be added thereto, as optional ingredients, harmless stabilizer, emulsifier or food color or whitener approved by the commissioner.