dairy

cheese

Powder Milk

milk

cheese

PHYSICAL

  • Color Index/Description(s) orange; 7 – 9 no units​
  • Flavor(s) CHEDDAR – MILD

  • Body and Texture: clear shred identity; no matting, oiling off or crumbling

CHEMICAL

  • Moisture 39% maximum
  • Fat in Dry Matter 50% minimum (cheese only: does not include anti-cake) pH 5.4 maximum
  • Salt 2.0% maximum

MICROBIOLOGICAL GUIDELINES

  • Coliform < 100 CFU/g
  • Coli < 10 CFU/g
  • Staph. Aureus < 100 CFU/g
  • Salmonella NEGATIVE
  • Listeria NEGATIVE
  • Yeast and Mold < 1,000 CFU/g yeast < 2,000 CFU/g when combined

powder milk

  • Color: white to cream
  • Taste and odor: milky
  • Composition/100g product:
    • Moisture: 3.0% max
    • Protein/NFDM* (Nx6.38): 34.5% min
    • Fat: 26.0% min
    • Lactose: 41.0% max
    • Minerals: 6.5% max

milk

Serving Size: 250ml

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