RW CURRENT YELLOW CHEDDAR BLOCK

by admin | Mar 19, 2014 |

SPECIFICATION McCADAM YELLOW CHEDDAR CHEESE DESCRIPTION: McCadam Cheddar Yellow Cheese conforms with the current definition and standards of identity for cheddar cheese under Federal Food and DrugRegulations CFR 21 ¤133.113 and all its amendments. INGREDIENTS: Fresh pasteurized milk, cheese cultures, salt, enzymes, annatto(if colored). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness. 2. Texture: Smooth and firm 3. Color: Orange CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.3 4. Salt – 1.8 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...

RW CURRENT WHITE CHEDDAR BLOCK

by admin | Mar 19, 2014 |

SPECIFICATION McCADAM WHITE CHEDDAR CHEESE DESCRIPTION: McCadam Cheddar Cheese conforms with the current definition and standards of identity for cheddar cheese under Federal Food and Drug Regulations CFR21 ¤133.113 and all its amendments. INGREDIENTS: Fresh pasteurized milk, cheese cultures, salt, and enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: characteristic cheddar cheese flavor showing moderate to welldeveloped degrees of flavor and sharpness. 2. Texture: Smooth and firm 3. Color: creamy white CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.3 4. Salt – 1.8 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...

RW MILD WHITE CHEDDAR BLOCK

by admin | Mar 19, 2014 |

SPECIFICATION McCADAM WHITE CHEDDAR CHEESE DESCRIPTION: McCadam Cheddar Cheese conforms with the current definition and standards of identity for cheddar cheese under Federal Food and Drug Regulations CFR21 ¤133.113 and all its amendments. INGREDIENTS: Fresh pasteurized milk, cheese cultures, salt, and enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: characteristic cheddar cheese flavor showing moderate to welldeveloped degrees of flavor and sharpness. 2. Texture: Smooth and firm 3. Color: creamy white CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.3 4. Salt – 1.8 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...

RW MILD YELLOW CHEDDAR BLOCK

by admin | Mar 19, 2014 |

SPECIFICATION RW MILD YELLOW CHEDDAR BLOCK DESCRIPTION: McCadam Mild Cheddar Yellow 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: Fresh pasteurized milk, cheese cultures, salt, enzymes, annatto(if colored). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness. 2. Texture: Smooth and firm 3. Color: Orange CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.3 4. Salt – 1.8 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45∞F. SHELF LIFE: 360 days from date packaged...

RW MEDIUM WHITE CHEDDAR BLOCK

by admin | Mar 19, 2014 |

SPECIFICATION McCADAM WHITE MEDIUM CHEDDAR CHEESE DESCRIPTION: McCadam White Medium Cheddar Cheese conforms with the current definition and standards of identity for cheddar cheese under Federal Food and DrugRegulations CFR 21 ¤133.113 and all its amendments. INGREDIENTS: Fresh pasteurized milk, cheese cultures, salt, enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: characteristic medium cheddar cheese flavor. 2. Texture: Smooth and firm 3. Color: Orange CHEMICAL: 1. Moisture – 36.0-39.0% 2. Butterfat – ≥50.0% FDB 3. pH – 5.0-5.3 4. Salt – 1.8 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...