SPECIFICATION:
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 Test Method
Moisture 35.0 – 38.0 % AS 2300.1.1-1988
Fat (Dry Matter) Min 50.0% AS2300.1.3-1988
Salt 1.4 – 2.0% AS2300.6.5-1990
Salt in Moisture (Brine) Preferred 4.5 - 5.0% By Calculation
pH (at 3-4 weeks) 5.1 - 5.4 AS2300.1.6-1989
Sorbic Acid Not detected AJDT Vol 31 No 3 Sept 1976 pp 88-91
Benzoic Acid (naturally occurring)
Maximum 100 mg/kg AJDT Vol 31 No 3 Sept 1976 pp 88-91
Microbiological
Coliforms < 3 in 1.0 gram AS1766.2.3-1992
E. Coli Absent in 1.0 gram AS1766.2.3-1992
C.P. Staphylococci Absent in 0.1 gram AS1766.2.4-1986
Yeasts & Moulds 100 per gram AS1766.2.2-1980
Net weight
Cheddar Cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)
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 3°Celsius.