| ≥1 piece |
Pasteurized milk, Cheese culture, salt, enzymes, annatto (if colored)
| Physical Characteristics | |
| Color : Colored | NCI #6 to #8 |
| White | NCI #1 TO #3 |
| Body, Texture | Firm |
| Flavor | Clean |
| Extraneous Matter | None |
| Chemical Specifications | Minimum | Maximum |
| pH | 4.90 | 5.35 |
| Moisture % | 35.0 | 39.0 |
| Fat Dry Basis (FDB) % | 50.0 | 60.0 |
| Salt % | 1.10 | 2.40 |
| Low Salt % | 1.20 | 1.60 |