6/5LB WHITE AMERICAN LOAF

6/5LB WHITE AMERICAN LOAF

SPECIFICATION CABOT PASTEURIZED PROCESS AMERICAN CHEESE LOAVES (White or Yellow) DESCRIPTION: Cabot American Pasteurized Process Cheese conforms with the current definition and standards of identity for Pasteurized Process cheese under Federal Food and Drug Regulations CFR 21 ¤133.169 and all its amendments. INGREDIENTS: American Cheese (milk, cheese cultures, salt, enzymes), water, dry cream, milkfat, sodium phosphates, salt, sorbic acid (preservative), annatto and oleoresin paprika color (if colored). ALLERGENS: Milk. PHYSICAL CHARACTERISTICS: 1.Color: creamy white (white), orange (yellow) 2. Texture: Creamy 3. Flavor: Mild cheddar flavor. CHEMICAL: 1. Moisture – 40.0% 2. Butterfat -≥50.0% FDB 3. pH – 5.5-5.9 4. Salt – 1.3-2.0% MICROBIOLOGICAL: 1. Coliforms – <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: 270 days from date...
6/5LB YELLOW AMERICAN LOAF

6/5LB YELLOW AMERICAN LOAF

SPECIFICATION CABOT PASTEURIZED PROCESS AMERICAN CHEESE LOAVES (White or Yellow) DESCRIPTION: Cabot American Pasteurized Process Cheese conforms with the current definition and standards of identity for Pasteurized Process cheese under Federal Food and Drug Regulations CFR 21 ¤133.169 and all its amendments. INGREDIENTS: American Cheese (milk, cheese cultures, salt, enzymes), water, dry cream, milkfat, sodium phosphates, salt, sorbic acid (preservative), annatto and oleoresin paprika color (if colored). ALLERGENS: Milk. PHYSICAL CHARACTERISTICS: 1.Color: creamy white (white), orange (yellow) 2. Texture: Creamy 3. Flavor: Mild cheddar flavor. CHEMICAL: 1. Moisture – <40.0% 2. Butterfat ->50.0% FDB 3. pH – 5.5-5.9 4. Salt – 1.3-2.0% MICROBIOLOGICAL: 1. Coliforms – <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: 270 days from date...