SPECIFICATION
McCADAM YELLOW CHEDDAR CHEESE
DESCRIPTION:
McCadam Cheddar Yellow Cheese conforms with 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:
Fresh pasteurized milk, cheese cultures, salt, enzymes, annatto(if colored).
ALLERGENS:
Milk
PHYSICAL CHARACTERISTICS:
- 1. Flavor: characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness.
- 2. Texture: Smooth and firm
- 3. Color: Orange
CHEMICAL:
- 1. Moisture – 36.0-39.0%
- 2. Butterfat ->50.0% FDB
- 3. pH – 5.0-5.3
- 4. Salt – 1.8 + 0.2%
MICROBIOLOGICAL:
- 1. Coliform – <10/gram
- 2. Yeast & Mold – <100/gram
- 3. No pathogenic bacteria
SHIPPING AND STORAGE:
Product shall be shipped and stored at 35-45°F.
SHELF LIFE:
360 days from date packaged
SPECIFICATION
McCADAM YELLOW CHEDDAR CHEESE
DESCRIPTION:
McCadam Cheddar Yellow Cheese conforms with the current definition and standards of identity for cheddar cheese under Federal Food and DrugRegulations CFR 21 ¤133.113 and all its amendments.
INGREDIENTS:
Fresh pasteurized milk, cheese cultures, salt, enzymes, annatto(if colored).
ALLERGENS:
Milk
PHYSICAL CHARACTERISTICS:
- 1. Flavor: characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness.
- 2. Texture: Smooth and firm
- 3. Color: Orange
CHEMICAL:
- 1. Moisture – 36.0-39.0%
- 2. Butterfat ->50.0% FDB
- 3. pH – 5.0-5.3
- 4. Salt – 1.8 + 0.2%
MICROBIOLOGICAL:
- 1. Coliform – <10/gram
- 2. Yeast & Mold – <100/gram
- 3. No pathogenic bacteria
SHIPPING AND STORAGE:
Product shall be shipped and stored at 35-45°F.
SHELF LIFE:
360 days from date packaged


