Description
Cheese - CheddarÂ
Physical & Chemical Specifications:Â
Characteristic Minimum
Target Maximum Moisture (%, total) *9.0
Fat *9.0 2.5 *4.0
Fat Dry Basis *0.0
PH (as is, *1C)4.*0 5.*5 5.*0
Salt (%, total)1.*0 2.*0
Microbiological Specifications:Â
Characteristic MinimumÂ
Target Maximum
Coliform/gram 0
Listeria/*5 gram Negative
Salmonella/**5 g Negative
Sensory:Characteristic
Standard Appearance/Color
smooth, uniform, yellow-orange, NCI color **9
Flavor and Odor Mild acid, free from off flavors and flavors
Body & Texture Close or medium-close knit, firm, compact,
rindles
Packaging:
Vacuum packed in polyethylene liners and cased in corrugated
containers. Liners are to be heat-sealed and corrugated containers
are to be taped or glued, no metal closures.
Weight:
Net weight approximately *0.0 lbs per case. Â Exact net weight
identified on case in Kilograms
