by admin | Mar 24, 2014 |
SPECIFICATION CABOT SHARP CHEDDAR CHEESE (White or Yellow) (3/4oz Serving) DESCRIPTION: Cabot 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. 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 – 5.0-5.3 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: 270 days from date packaged for 3/4oz bars. 120 days for 2.5 lb slice...
by admin | Mar 24, 2014 |
SPECIFICATION CABOT SERIOUSLY SHARP CHEDDAR CHEESE (3/4oz Serving) 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. 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 – 5.0-5.3 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...
Recent Comments