CABOT PASTEURIZED PROCESS AMERICAN CHEESE LOAVES (White or Yellow)
Cabot American Pasteurized Process Cheese conforms with the current definition and standards of identity for Pasteurized Process cheese under Federal Food and Drug Regulations CFR 21 ¤133.169 and all its amendments.
American Cheese (milk, cheese cultures, salt, enzymes), water, dry cream, milkfat, sodium phosphates, salt, sorbic acid (preservative), annatto and oleoresin paprika color (if colored).
- 1.Color: creamy white (white), orange (yellow)
- 2. Texture: Creamy
- 3. Flavor: Mild cheddar flavor.
- 1. Moisture – <40.0%
- 2. Butterfat ->50.0% FDB
- 3. pH – 5.5-5.9
- 4. Salt – 1.3-2.0%
- 1. Coliforms – <10/gram
- 2. Yeast & Mold – <100/gram
- No pathogenic bacteria
SHIPPING AND STORAGE:
Product shall be shipped and stored at 35-45°F.
270 days from date packaged.