| ≥1 piece |
Physical & Chemical Specifications:
|
Characteristic |
Minimum |
Target |
Maximum |
|
Moisture (%, total) |
----- |
----- |
39.0 |
|
Fat |
29.0 |
32.5 |
34.0 |
|
Fat Dry Basis |
50.0 |
----- |
----- |
|
PH (as is, 21C) |
4.90 |
5.15 |
5.40 |
|
salt (%, total) |
1.20 |
----- |
2.00 |
Microbiological Specifications:
|
Characteristic |
Minimum |
Target |
Maximum |
|
Coliform/gram |
0 |
<10 |
100 |
|
Yeast/gram |
0 |
<10 |
100 |
|
Mold/gram |
0 |
<10 |
100 |
|
E. coli |
------- |
------- |
<10 |
|
Coag positive Staph/gram |
------- |
------- |
<10 |
|
Listeria/25 gram |
------- |
------- |
Negative |
|
Salmonella/375 g |
------- |
------- |
Negative |
Sensory:
|
Characteristic |
Standard |
|
Appearance/Color |
Smooth, uniform, yellow-orange, NCI color 7-9 |
|
flavor and Odor |
Mild acid, free from off flavors and flavors |
|
Body & Texture |
Close or medium-close knit, firm, compact, rindles |
Packaging:
Vacuum packed in polyethylene liners and cased in corrugated containers. Liners are to be heat-sealed and corrugated containers are to be taped or glued, no metal closures.
Weight:
Net weight approximately 40.0 lbs per case. Exact net weight identified on case in Kilograms