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Product
Description
A Pasteurized Process Monterey Jack with restricted melting characteristics.
(MCT-844-MONTJACK)
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Ingredients
Monterey Jack (Milk, Cultures, Salt, Enzymes), Water, Cream, Sodium Phosphates, Sodium Citrate, Salt,
Sorbic Acid, (As a preservative), Lactic Acid, Powdered Cellulose, (Anti-caking agent). |
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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 |
White to Creamy White |
| Fat |
> 49.0% |
| Melting
Point |
In 350-degree oven, 5/8th-inch cube for 10 minutes with ½ inch cube melt max. |
| Moisture |
< 43.0% |
pH
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Acid
Degree Value
5.7 +/-0.15 |
| Salt |
2.0+/-0.2% |
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| Coagulase Positive Staph |
< 100/g |
| Coliform |
< 10/g |
| Mold |
< 100/g |
| Standard Plate Count |
< 50,000/g |
| Salmonella |
Negative / 25g |
| Yeast |
< 100/g |
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| 5 and 15 # bag in a box (shred) |
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| Shipping
Temperature |
35-40 degrees F |
| Storage
Temperature |
35-40 degrees F |
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