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South Africa
Persona de contacto Mr. Christopher
midrand, Midrand, Gauteng
SPECIFICATION FOR CHEDDAR CHEESE
General Description
Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid, smooth compact appearance. The condition of each block shall be uniform, creamy yellow, with a symmetrical shape and free from foreign/extraneous matter.
Chemical Analysis
Moisture : *7.0 % max
pH (at ****8 hours) : 5.1 - 5.4
Salt : 1.*5 % typical
Brine : 4.*5.5%
Fat in Dry Matter: Min *0.0%
Grade (@********************n
Test Method
AS ***0.8.*****3
AS***0.1.*****9
IDF *8A ***8
Calculated
AS***0.1.*****8
DPI&E
Microbiological
Analysis
Coliforms
ND /
0.1g. AS***6.2.*****2
E. Coli ND/g AS***6.2.*****2
Yeast & Mould *0/gmax IDF *4B ***0
Coag +.V e
Staphylococci
<**0/g
FSL 2
Listeria NEG/**5g
TECRA E.I.A.
Salmonella
ND/**5g
PSL 1
Net Weight
Cheddar cheese is packed in a fibreboard carton with a minimum weight of *0kg (Max *0.1kg)
Storage and shipping temperature
Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3Celsius
