Standards: Canadian Regulations
- 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.
University of Guelph
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