| ≥1 piece |
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 : 37.0 % max
pH (at 24-48 hours) : 5.1 - 5.4
Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%
Grade (@ 3 weeks): 91 pts min
Test Method
AS 2300.8.2-1983
AS2300.1.6-1989
IDF 88A 1988
Calculated
AS2300.1.3-1988
DPI&E
Microbiological Analysis
Coliforms ND / 0.1g. AS1766.2.3-1992
E. Coli ND/g AS1766.2.3-1992
Yeast & Mould 50/gmax IDF 94B 1990
Coag +.V e Staphylococci <100/g FSL 2
Listeria NEG/125g TECRA E.I.A.
Salmonella ND/125g PSL 1
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 3Celsius.