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Product
Description
Firm, semi-hard, stirred curd, rindless cheese. |
Ingredients
Natural cheese made from pasteurized milk, bacterial culture, salt, calcium chloride and enzymes. No preservatives. |
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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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| Color |
None |
| FDB |
50.0%-54.4% |
| Moisture |
36.0%-39.0% |
pH
4.2 - 5.2
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Acid
Degree Value
5.1 +/- 0.1 |
| Salt |
1.8% +/- 0.3 |
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| Shipping
Temperature |
Less
than 40°F (5°C) |
| Storage
Temperature |
Less
than 40°F (5°C) |
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| Coagulase Positive Staph |
Negative in 1 gram |
| Coliform |
<100/g |
| E Coli |
<10/g |
| Mold |
<100/g |
| Salmonella |
Negative in 25 gram |
| Yeast |
<100/g |
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| Bin
Cubic Feet |
37.8 |
| Bin
Dimension |
46.1" x 36.6" x38.7" |
| Cubic
Layer |
9 |
| Block
Wt |
Approximately 44 lb./20 kg |
| Bins
Wt. |
Net 2,381 lb. (1,080 kg) |
| Layers
/ Bins |
6 |
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