Process cheese must be made from cheese in which the maximum content of moisture is less than 40%. Maximum moisture is 3% more than the maximum for the cheese variety used. Minimum fat is 2% less than the minimum for the variety used. If more than one variety is used the standards are calculated on the basis of the mean standards for the varieties used.
Process cheese food must contain 51% cheese, not more than 46% moisture and not less than 22% fat.
Process cheese spread must contain 51% cheese, not more than 60% moisture and not less than 20% fat.