CABOT CRéME FRAICHE
Cabot Créme Fraiche is the product which results from culturing fresh pasteurized cream.
Cultured pasteurized cream.
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: 38.0% +/- 0.5%
- pH: 4.3 – 4.5
- 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 60 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.