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| 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. | ||
| Typical Chemical and Physical Analysis | ||
| Moisture | 37.0 % max | AS 2300.8.2-1983 |
| pH (at 24-48 hours) | 5.1 - 5.4 | AS2300.1.6-1989 |
| Salt | 1.75 % typical | IDF 88A 1988 |
| Brine | 4.5 - 5.5% | Calculated |
| Fat in Dry Matter | Min 50.0% | AS2300.1.3-1988 |
| Grade (@ 3 weeks) | 91 pts min | DPI &E |
| Typical Microbiological Analysis | ||
| Coliforms | ND / 0.1g | AS1766.2.3-1992 |
| E. Coli | ND / g | AS1766.2.3-1992 |
| Yeasts & Moulds | 50/g max | IDF 94B 1990 |
| Coag + .Ve Staphylococci | < 100 / g | FSL 2 |
| Listeria | NEG / 125 g | TECRA E.I.A. |
| Salmonella | ND / 125 g | PSL 1 |
