by admin | Mar 27, 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 27, 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 27, 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...
by admin | Mar 27, 2014 |
SPECIFICATION CABOT MONTEREY JACK CHEESE DESCRIPTION: Cabot Monterey Jack Cheese conforms with the current definition and standards of identity for Monterey Jack Cheese under Federal Food and Drug Regulations CFR 21 ¤133.153 and all its amendments. INGREDIENTS: Pasteurized milk, cheese culture, salt, enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: Color: Creamy White Texture: Medium Firm to slightly soft body Flavor: Mild to mellow Age: Less than 3 months or to meet flavor profile CHEMICAL: 1. Moisture – 40-44% 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: 150 days from date...
by admin | Mar 27, 2014 |
SPECIFICATION CABOT PEPPER JACK CHEESE DESCRIPTION: Cabot Pepper Jack Cheese conforms with the current definition and standards of identity for Monterey Jack Cheese under Federal Food and Drug Regulations CFR 21 ¤133.153 and all its amendments, except that jalape–o peppers are added during manufacturing. INGREDIENTS: Pasteurized milk, cheese cultures, jalape–o peppers, salt, enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: Product shall meet grade for body, texture, color, and finish. Particulates of 1/4″ diced red and green jalape–os will be dispersed throughout cheese. This cheese will have a medium jalape–o flavor. CHEMICAL: 1. Moisture – 40-44% 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: 150 days from date...
Recent Comments