SPECIFICATION
CABOT CURRENT CHEDDAR CHEESE
DESCRIPTION:
Cabot Current Cheddar Cheese conforms to the current definition and standards of identity for cheddar cheese under Federal Food and Drug Regulations CFR 21 §133.113 and all its amendments.
INGREDIENTS:
Pasteurized milk, cheese cultures, salt, enzymes, annatto (if colored).
ALLERGENS:
Milk
PHYSICAL CHARACTERISTICS:
- 1. Color: White: NCI 1-2, Yellow NCI 6-7
- 2. Texture: smooth, firm
- 3. Flavor: characteristic cheddar flavor
CHEMICAL:
- 1. Moisture – 36.0-39.0%
- 2. Butterfat ->50.0% FDB
- 3. pH – 5.0-5.35
- 4. Salt – 1.8 +/- 0.2%
MICROBIOLOGICAL:
- 1. Coliform – <100/gram
- 2. Yeast & Mold – <500/gram
PACKAGING:
10 lb. Print
SHIPPING AND STORAGE:
Product shall be shipped and stored at 35-45°F.
SHELF LIFE:
360 Days from date packaged.


