A-A-20154A
DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.
Types, classes, and styles.
Type I - Dry curd cottage cheese (less than 0.5 percent milkfat)
Type II - Lowfat cottage cheese (not less than 0.5 nor more than
2.0 percent milkfat)
Type III - Cottage cheese (not less than 4.0 percent milkfat)
Class 1 - Unflavored
Class 2 - With added nuts, fruits, chives, olives, peppers, or pimientos
Style a - Small curd
Style b - Large curd
3. SALIENT CHARACTERISTICS
The following requirements apply to all groups, subgroups, types, classes, and styles cited in this CID.
3.1 Composition requirements. Type I, Dry curd cottage cheese, shall comply with
21 CFR 133.129; Type II, Lowfat cottage cheese, shall comply with 21 CFR 133.131, and
Type III, Cottage cheese, shall comply with 21 CFR 133.128.
3.2 Flavor and odor. The cottage cheese shall possess a pleasing and desirable flavor similar to fresh skim milk, or cream (if creamed), and may possess the delicate flavor and aroma of a good lactic starter. The cottage cheese may possess to a slight degree feed, acid, flat, or salty flavor but shall be free from bitter, chalky, utensil, fruity, fermented, yeasty, or other objectionable flavors and odors. Class 2 cottage cheese shall possess a clean characteristic flavor of the added nuts, fruits, chives, or other vegetables.
3.3 Color. The cottage cheese shall have a natural creamy white color.
3.4 Consistency. Creamed cottage cheese shall be uniformly mixed with the creaming mixture which is properly absorbed into or adhering onto the curd. The added condiments shall be distributed uniformly throughout the product.
3.5 Body and texture. The body and texture shall be smooth and velvety and shall not be mealy, grainy, crumbly, pasty, sticky, mushy, weak, watery, rubbery, over firm, or slimy.
3.6 Curd size. Small curd style, cut with 1/4 inch (0.635 cm) knives, shall have curd
2
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