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Ingredients
Cheddar Cheese (pasteurized milk, salt, extract of annatto, cheese culture, enzymes), Whey Skim Milk, Partially Hydrogenated Soybean Oil, Salt, Disodium Phosphate, Natural Flavor, Citric Acid, Lactic Acid, Artificial Color (Yellow 5, Yellow 5 Lake, Yellow 6 and Yellow 6 Lake). |
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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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| Fat |
34 +/- 2% |
| Moisture |
<4% |
pH
4.2 - 5.2
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Acid
Degree Value
6.3 typical |
| Salt |
6 +/- 1% |
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| Color
Match |
Standard |
| Extraneous
Matter |
None
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| Flavor
Match |
Standard |
| Scorch
Particles |
None visible |
| Viscosity |
13-17 target, 20 maximum
(in Brookfield Units #6 spindle, 50 rpm) |
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| Coliform |
<60/g |
| E Coli |
Negative |
| Mold |
<50/g |
| Standard Plate Count |
<30,000/g |
| Salmonella |
Negative |
| Yeast |
<50/g |
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| 50 lb. poly lined, multi-wall Kraft bag. |
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| Store in clean, dry, cool (<70°F) location for maximum shelf life. |
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