SPECIFICATION
CABOT SOUR CREAM
DESCRIPTION:
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.
INGREDIENTS:
Cultured pasteurized light cream, nonfat milk and enzymes.
ALLERGENS:
Milk
PHYSICAL CHARACTERISTICS:
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.
CHEMICAL:
Butterfat – 18.0% minimum Total Solids – 25.0-28.0% pH – 4.4 +/- 0.2 Titratable Acidity >0.5%
MICROBIOLOGICAL:
- 1. Coliforms/gram – <10/gram
- 2. Yeast/Mold – <100/gram
- 3. No pathogenic bacteria
PACKAGING:
Product will be packaged in tamper evident, clean, food grade containers.
COOLING:
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.
SHELF LIFE:
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.
KOSHER: Product is OU-D kosher.


