by admin | Mar 28, 2014 |
SPECIFICATION CABOT EXTRA SHARP CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Extra Sharp 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: well developed extra-sharp cheddar flavor 4. Age: min. 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 28, 2014 |
SPECIFICATION CABOT SERIOUSLY SHARP CHEDDAR CHEESE (WHITE OR YELLOW) DESCRIPTION: Cabot Seriously Sharp 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: strong cheddar, slightly uncharacteristic sharpness 4. Age: 4 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 packaged. 36 Months for 42 lb blocks and Random weight...
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