Abstract
The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than those in the Schedule, are categorised in the Regulations as either ‘soft’ or ‘hard’, depending on whether or not they are ‘readily deformed by moderate pressure’ (sic). Soft cheese must bear one of the descriptions given in Table I, depending on the fat and moisture content. Soft cheese may also be described as ‘cream cheese’ if it contains not less than 45% milk fat, or ‘double cream cheese’ if it contains not less than 65% milk fat.
Published Version
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