by admin | Mar 7, 2014 |
SPECIFICATION CABOT CRéME FRAICHE DESCRIPTION: Cabot Créme Fraiche is the product which results from culturing fresh pasteurized cream. INGREDIENTS: Cultured pasteurized cream. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: Product should have a creamy, delicate, clean, acidic flavor. The consistency should be such that it is smooth and free of lumpiness or graininess. The product should resist running when spooned onto a flat surface and should be thick and free of excessive whey separation. CHEMICAL: Butterfat: 38.0% +/- 0.5% pH: 4.3 – 4.5 MICROBIOLOGICAL: 1. Coliforms/gram – <10/gram 2. Yeast/Mold – <100/gram 3. No pathogenic bacteria PACKAGING: Product will be packaged in tamper evident, clean, food grade containers. COOLING: Product will be placed in a 34-38°F cooler with adequate air circulation to cool quickly to 40°F. SHIPPING AND STORAGE: Product will be stored and shipped at 34-40°F. SHELF LIFE: This product has a shelf life of 60 days from the date of manufacture. The sell by date is ink-jet sprayed on the side of the container or the side of the lid, depending on container size. KOSHER:Product is OU-D...
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