by admin | Mar 29, 2014 |
SPECIFICATION CABOT BULK CHEDDAR CHEESE DESCRIPTION: Cabot Cheddar 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: Pasteurized milk, cheese cultures, salt, enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor – characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness. 2. Body & Texture – Smooth and firm 3. Color – creamy white CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat – <50.0% FDB 3. pH – 5.0-5.35 4. Salt – 1.5-1.9% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram No pathogenic bacteria MARKING OF BOXES: Boxes shall be stamped with the producing plant number, the date of manufacture, and the vat letter. SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 10 lb. print, 360 Days from date packaged. 42 lb. blocks and 640 lb. blocks are best when used within one year from the date of...
by admin | Mar 29, 2014 |
SPECIFICATION CABOT MILD CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Mild Cheddar 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: Pasteurized milk, cheese cultures, salt, enzymes, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic mild cheddar flavor 4. Age: less than 7 months or to meet flavor profile CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.35 4. Salt – 1.5-1.9% MICROBIOLOGICAL:: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
by admin | Mar 29, 2014 |
SPECIFICATION CABOT MILD CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Mild Cheddar 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: Pasteurized milk, cheese cultures, salt, enzymes, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic mild cheddar flavor 4. Age: less than 7 months or to meet flavor profile CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.35 4. Salt – 1.5-1.9% MICROBIOLOGICAL:: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
by admin | Mar 29, 2014 |
SPECIFICATION CABOT MEDIUM CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Medium Cheddar 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: Pasteurized milk, cheese cultures, salt, enzymes, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic medium cheddar flavor 4. Age: less than 7 months or to meet flavor profile CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.35 4. Salt – 1.5-1.9% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
by admin | Mar 29, 2014 |
SPECIFICATION CABOT SHARP CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot’s Sharp 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: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic sharp cheddar flavor 4. Age: min. 5 months or to meet flavor profile CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.35 4. Salt – 1.5-1.9% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: Bars, wheels, loafs and prints – 360 days from date packaged. Blocks – 36 months from date of...
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