A-A-20093A
5.3 Ingredients.
5.3.1 Cream cheese. The cream cheese shall conform to the definitions and standards of identity for cream cheese (21 CFR & 133.333).
5.3.2 Sour Cream. The sour cream shall conform to the definitions and standards of identity for sour cream (21 CFR & 131.60).
5.3.3 Other dairy ingredients. Other dairy ingredients used in the manufacture of cheesecake shall conform to the applicable definitions and standards of identity.
5.3.4 Flour. When flour is used, it shall be enriched in accordance with 21 CFR &137.165.
5.3.5 Eggs. The eggs used in the cheesecake shall be pasteurized egg products. The egg products shall be processed in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590) in plants operating under the Egg Products Inspection Program, Food Safety Inspection Service (FSIS). Ingredients and additives used in egg products shall be food grade and approved for use in egg products in accordance with the Food and Drug Administration and USDA, FSIS requirements.
5.3.6 Pasteurization. All dairy ingredients shall be pasteurized at a temperature of not less than 7 1.7°C (161oF) for a period of not less than 15 seconds, or for a time and at a temperature equivalent thereto in phosphatase destruction.
5.3.7 Graham cracker meal. The graham cracker meal shall be a fine powder from commercial graham crackers containing enriched flour. The graham cracker meal shall have an odor, color, and flavor characteristic of graham crackers.
5.4 Finished product.
5.4.1 Appearance and color.
5.4.1.1 Types I and III. When the no-bake cheesecake mix is prepared according to package directions, the prepared cheesecake mix shall produce a finished product possessing characteristic appearance and color typical of the flavor of cheesecake mix used.
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