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Ingredients
Pasteurized cows milk, nonfat dry milk, salt, cheese cultures, enzymes, penicillium
roqueforti.
(MCT-947-BLUE)
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Quality
Standards
While the suggestions
and data contained herein are based on information believed
to be reliable, the seller or its suppliers make no representations
or warranties of any kind other than that the products confirm
to their current specifications. Purchasers should determine
themselves whether suggested formulations, example products,
or procedures are suitable for their own purposes. The formulations,
examples and use recommendations as may be described herein
should not be construed as permission to violate any patent
or as warranty of non-infringement of any patent. |
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A. Natural Enzyme Chymosin Coagulant (non-animal origin)
B. Direct-to-Vat Set Cheese Cultures
C. Manufactured with milk & instantized nonfat dry milk meeting Grade A standards only
D. Manufactured with microbial enzymes |
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| Fat |
27.0 - 31.0 % |
| Moisture |
42.0 - 46.0 % |
| pH
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Acid
Degree Value
4.9 - 5.4 |
| Salt
(in cheese) |
2.0 - 3.0 % |
| Total
Solids |
>54.0% |
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A. Blue Cheese Crumbles shall be white in color, with characteristic blue/green mottling. Presence of extraneous material is not acceptable. Packaging, whether using flexible pouches, rigid trays, or rigid cups, shall be sealed in a manner supporting tamper-evidency.
B. Blue Cheese Cubes and Crumbles shall be white in color, with characteristic blue/green mottling. Product packaging shall be comprised of a sealed, airtight Cryovac-style flexible pouch placed inside of a corregated shipper.
C. The Blue Cheese shall possess a clean, tangy, slightly salty flavor with slight after-taste. A pronounced acidic/mold aroma is normal. Unclean or unnatural flavors would not be acceptable.
D. The Blue Cheese shall display a soft, flaky body and texture, "pasty" to the touch. |
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A. Each type of Blue Cheese Cubes or Crumbles shall be packaged and heat sealed in a food grade flexible polymer bag having the following characteristics:
1. Packaging film shall have a
thickness of 1.9- 2.4 mil range, with
average
thickness of 2.1 mil.
2. Water vapor transmission rate
shall be 0.5-0.6g/100 square
inches per 24 hours at 100% F
and
100% relative humidity.
3. The oxygen transmission rate shall
be a minimum of 3-6cc/1
square
meter per 24 hours at 40 F one
atmospheric pressure.
B. Finished Blue Cheese products shall be placed in a master box with appropriate case label information and shall possess a 250 psi bursting test strength and an edge crush test of 32
psi.
C. Pouches, trays, cups and master boxes shall conform to all Quality Assurance standards.
D. Production code dating shall conform to current customer mandates for refrigerated dairy products.
E. Pallet Pattern: 9 cases/layer, 4 layers/pallet
F. Net Pallet Wt = 1,800 lbs; Gross Pallet Wt=1,872 lbs.
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| Coliform |
< 100/g |
| Listeria Monocytogenes |
Neg/100 g |
| Salmonella |
Neg/100 g |
| Staphylococcus (coagulase +) |
< 100/g |
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| Particle Type |
Size |
| Extra Large Cube |
1.50" x 0.75" x 0.75" |
| Large Cube |
0.75" x 0.75" x 0.75" |
| Regular Crumbles |
0.25" - 0.625" |
| Fine Crumbles |
0.125" - 0.375" |
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| Finished product and packaging shall conform in every respect to the provision of the Federal Food, Drug and Cosmetic Act as amended to all applicable state and local regulations. |
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A. Maintain the product at refrigerated temperatures of 35-42 F at all times.
B. Heat abuse may create moisture separation, sticky textures, deformed particulate shapes, and distinctive strong lipolytic odors.
C. Freezing will create moisture separation and brittle-bodied cheese particulates. |
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| Servings
per Container: 800 |
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per
serving |
%
Daily Value |
| Calories |
90 |
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| Calories
from fat |
60 |
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| Total
Fat |
7g |
11% |
| Saturated
Fat |
5g |
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| Cholesterol |
20mg |
6% |
| Sodium |
360mg |
16% |
| Total
Carbohydrates |
0g |
0% |
| Dietary
Fiber |
0g |
0% |
| Sugars |
0g |
0% |
| Protein |
6g |
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| Vitamin
A |
10% |
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| Vitamin
C |
2% |
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| Calcium |
10% |
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| Iron |
0% |
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Percentage Daily Values are based on a 2,000 Calorie Diet. Your daily values may be higher or lower depending on your calorie needs. |
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| Refrigerated (33 F - 40 F) 120 days |
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