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Cheddar Cheese, of a fat content by weight of </=40% and a water content, by weight, of non-fatty matter of >52% but </= 62%, n.e.s

MATURE ORGANIC CHEDDAR CHEESE COMPRISING COW'S MILK, CULTURE & ADJUNCT, RENNET AND SALT. THE FAT CONTENT IS 34%. SAMPLE PROVIDED IS IN BLOCK FORM, HARD AND LIGHT YELLOW IN COLOUR. THE PROCESS FOR MAKING IT INCLUDES PASTEURISATION, COOLING, RIPENING, THE ADDITION OF THE CULTURES AND RENNET, COAGULATION, CUTTING, DRAINING OF WHEY, CHEDDARING OF CURD, MILLING OF CURD, ADDING SALT, MOULD FILLING, PRESSING, PACKING, AND MATURATION.

A SPRAY DRIED POWDER COMPRISING MILK PROTEINS AND MILK MINERALS AND LACTOSE, NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER. THE PROTEIN CONTENT IS LESS THAN 85% BY WEIGHT, CALCULATED ON THE DRY MATTER.

MILK PROTEIN CONCENTRATE MANUFACTURED FROM FRESH, PASTEURIZED, SKIMMED MILK. THE MILK UNDERGOES ULTRAFILTRATION TO REMOVE LACTOSE AND MINERALS. THE RESULTING PRODUCT IS SUBJECTED TO FURTHER PASTEURIZATION, EVAPORATION AND SPRAY-DRYING. IT IS PRESENTED AS A POWDER.

A DRY BLEND OF SKIMMED MILK POWDER PLUS DEMINERALISED WHEY POWDER. FA T CONTENT 1.5% MAXIMUM. PROTEIN CONTENT 26%.