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CHEDDAR CHEESE
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



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10/06 20:31