Review Comment Docket lnfbrmatian FZo2en Wwwt+; F%+ti42 Long Title

*e
DEC-20-2005
1
14:30
FItiT I GO CHEESE
COPWV
715
623
4501
Review Comment
Docket lnfbrmatian
Docket
1ER FDA-200S-OOl2d0061
Long Title
FZo2enWwwt+; F%+ti42
C&am acid Melkxrine and txr Amend ~t~~d~rd~ for Ice Cream and
Frozen Custard~ Sherbet, and Water .~cas; Pat~~i~n to Amend
Standards for Parmesan and Raggii~no Ghistesa
Docunent
InFormaWvn
Document ID FDA-20@5-0012-i0001
Document TitY:le Ffazen Desser?s;; Perition ta @evakt$Sta
How to Comment
Submitter
s fbr Goats M ilk Ice
for Ice Cream and
Cteani and brl&l~c@%eand to Amend Ste
F?ozen C&itard~ $herbet, and WaYter IFS;
it&n to Amend
Standar#s for Pamtes&n and ~~~~an~‘C~
merits, identified by Docket Nos. 2003P- 0132
any of the ~l~~win~ methods: Electronic
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InformgHhw
first: Name
Lasrt: Name
Categery
‘Paul
.&WV
Food Industry
*LGO025
P .02/03
” *
EC-20-2005
14:30
f1NT1Gfl CHEESE COPQNY
71'5 623 45m
P.03/03
ng requiremc?rrtfor
The Antigo CheeseCompany feels FDA should not changethe
all ParmesanCheese?because1) the r& g:Erated
product doesnot co~fo~ to the same standards
as fresh Parmesan,2) if we changethe sta@dardwhy have my stead: for;&ny cheese,and
finally 3) changing the st&&rd will allo& the EuropeanU&m trr claim mgre cheesevariaries as
ProtectedDesignation of Origin.
Dry Grated Parmesanis tiot the same pro&act as Fresh F~~~*
The following chart illustrates
the differences~of the product, !I%@age of’product is only but &xz ~~rn~~n~~tof how the product
is presentedto the ~msumef.
at what point do we ZloJ:
If we changethe standard~forall Parmesan~&XIthe qu&stion,
have a standard! At what point do we I&& the standardof i
ail dyeqse. why not
changemoisture or fat foi an ~nomica$ $dvant@ge,why is ag& sing&l ~M’Z Why not just
make process@ cheesewith en@nes ?ha$tas%like P~as~,t~~t,~~~
tie CFR standard. That
too would be m economical advmtage, a& since it would ta@edose t,oI?a&nesarrthe consurm~
ops its flavor over
would not be harmed. But it is not Parin&ar~,.Farmesan is&we tiat
time through the natural process %rfbac&@awhich changesmilk sugar into amino acids 20give
the cheeseits distinctive flavor, GaXorarid bxture,
The Dairy Irui~txy is in tha!midd4.eo;Fw+#d trade, and we~need~40as;t~~~i~~y,
The EU till
take advantageoft&e USTsmiss cue on P~esm so rhey C~JJ
.cIaim4%8s a‘JVot@ed Designation
01 Origin product, We eqn not chmge-%e<prodwt so much that it doesn’t gven come close to the
traditional Parinesar~,then the-EU will h&Vea casethat ir is d~~~~~t. Fresco by our own
rule making, could becomethe “poster c&x@’ for other vari@i@lilce I%@to loose their
Gorgonzofa-etc. We&~&n indusity must
identifiable names, This wiH put at risk C;&eddeu,
recognizethat we are in a Giobal E~o~o~~ and our standards&. tcJremain,
Z:\Paul\$dm\Dry
Grated Info
TOTGL P.03