CABOT SOUR CREAM
Cabot Sour Cream conforms to the definition and standards of identity for sour cream under Federal Food and Drug Regulations CFR 21 §131.160 and its amendments.
Cultured pasteurized light cream, nonfat milk and enzymes.
Product should have a creamy, delicate, clean, acidic flavor. The consistency should be such that it is smooth and free of lumpiness or graininess. The product should resist running when spooned onto a flat surface and should be thick and free of excessive whey separation.
Butterfat – 18.0% minimum Total Solids – 25.0-28.0% pH – 4.4 +/- 0.2 Titratable Acidity >0.5%
- 1. Coliforms/gram – <10/gram
- 2. Yeast/Mold – <100/gram
- 3. No pathogenic bacteria
Product will be packaged in tamper evident, clean, food grade containers.
Product will be placed in a 34-38°F cooler with adequate air circulation to cool quickly to 40°F.
SHIPPING AND STORAGE:
Product will be stored and shipped at 34-40°F.
This product has a shelf life of 75 days from the date of manufacture. The sell by date is ink-jet sprayed on the side of the container or the side of the lid, depending on container size.