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.