January 2018

Hilmar™ Export Low Moisture Cheddar Cheese - 100232

Our Export Low Moisture White Cheddar Cheese is a natural, semi-hard, young cheese with very firm smooth body. The flavor of this
cheese increases with age from mild to distinctively more Cheddar flavor after 8 months of age at refrigerated temperatures. Low
Moisture White Cheddar can be used for table cheese and is most ideal for use as a process cheese ingredient.

INGREDIENTS (% Composition, Country of Origin) PACKAGING AND LABELING

• Pasteurized cow’s milk (99.09%, USA) Each 19-20 kg (42-44 lb) block is vacuum-sealed in an
• Starter cultures (0.60%, USA) oxygen-barrier bag, then placed in a corrugated box with a
corrugated liner. 54 cases are stacked in 6 layers with 9
• Salt (0.30%, USA) boxes per layer and stretch wrapped for stability on wood
• Coagulating enzyme from Mucor miehei (0.01%, USA) pallets. Country regulations for labeling may vary. Please
confirm your labeling requirements and specify these
PHYSICAL CHARACTERISTICS requirements in writing with all orders.
• Color – uniform creamy white
• Body/Texture – firm, not crumbly ALLERGENS
• Flavor – mild and pleasing, no off flavors Other than dairy products, there are no other known
• Aroma – clean and creamy allergens in this product.

COMPOSITION ANALYSIS FUNCTIONALITY, SHELF-LIFE, STORAGE AND

Specification HANDLING
pH 5.00-5.40 Optimal conversion for quality and functionality of this
Moisture % 30.00-36.00 cheese is typically between 1 - 5 months if transported and
Wet Fat % 36.50-37.10 stored at 35 °F (2 °C), however, this is dependent upon the
FDB % 53.00-57.00 type of conversion process, the equipment used and final
Salt % 1.40-2.00 product application.
Cheese that is to be used for the manufacture of
MICROBIOLOGICAL ANALYSIS process cheese, can be frozen (typically 0 °F / -18 °C) to
reduce the breakdown rate of intact casein. Frozen cheese
Specification
should be brought back to ~35 °F (2 °C) before use.
E.Coli (5x11g) <10 cfu/g This cheese is best if consumed by 24 months of
Coliform (5x11g) <100 cfu/g age when it is stored at refrigerated temperatures of 35 °F
Yeast (5x11g) <100 cfu/g (2 °C) and the original packaging is kept intact.
Mold (5x11g) <100 cfu/g For advice and discussion on functionality, shelf
life, storage and handling outside the conditions described
Coagulase Positive Staph (5x25g) <10 cfu/g
above please contact your Sales Manager for assistance.
Listeria (2x125g) Negative/250 g
Salmonella (2x375g) Negative/750 g COMPLIANCE
Bracketed information e.g. (5x11g) represents the number • Halal Certified
of tests and sample size per test. • Kosher Certified
• CODEX Compliant
• EU Certified
REPRESENTATIVE NUTRITIONAL ANALYSIS
• USDA Approved
(per 100g)
• FDA Approved
Total Calories 430.30 cal • Produced in a GFSI-Certified Facility
Calories from Fat 326.30 cal
Carbohydrates (as Sugar) 2.14 g
Sodium 663 mg
Calcium 690 mg
Ash 3.74 g
Potassium 68 mg
Protein 23.90 g