SPECIFICATION

CABOT COLBY CHEESE/h2>

DESCRIPTION:

Cabot Colby Cheese conforms to the current definition and standards of identity for colby cheese under Federal Food and Drug Regulations CFR 21 §133.118 and all its amendments.

INGREDIENTS:

Pasteurized milk, cheese cultures, salt, enzymes, annatto (color).

ALLERGENS:

Milk

PHYSICAL CHARACTERISTICS:

• Flavor: characteristic Colby cheese flavor.
• Texture: Smooth and firm
• Color: Orange

CHEMICAL:

• 1. Moisture – 36.0-40.0%
• 2. Butterfat – >50.0% FDB
• 3. pH – 5.0-5.3
• 4. Salt – 1.8 + 0.2%

MICROBIOLOGICAL:

• 1. Coliform – <100/gram
• 2. Yeast & Mold – <500/gram

SHIPPING AND STORAGE:

Product shall be shipped and stored at 35-45°F.

SHELF LIFE:

150 days from date packaged.