(a) Pasteurized process cheese spread shall have a moisture content of more than 44 percent but not more than 60 percent and the milk fat content shall not be less than 20 percent.

(b) Pasteurized cheese spreads shall conform to the standard of composition prescribed for pasteurized process cheese spread, except that no emulsifying agent is used.

(c) Pasteurized process cheese spread with fruits, vegetables, or meats shall have a milk fat content and a moisture content prescribed for pasteurized process cheese spread, except that it may contain properly prepared, cooked, canned, or dried fruit, vegetables and prepared, cooked, or canned meat.

(d) Pasteurized cheese spread with fruits, vegetables, and meats shall conform to the moisture and milk fat standard prescribed for pasteurized cheese spread, except that it may contain one or any mixture of properly prepared, cooked, canned, or dried fruit, vegetables, or meat.

(e) The weight of the cheese ingredients used in the manufacture of pasteurized process cheese foods and pasteurized process cheese spreads shall not be less than 51 percent of the weight of the finished pasteurized process cheese food.