ARMY MIL-C-35053 D-1990 CHEESE AMERICAN PROCESS DEHYDRATED《脱水美国精致干酪》.pdf

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1、 MIL-C-35053D 47 W 777770b 04397b7 O MIL-C-35053D 30 April 1990 SUPERSEDING 18 February 1977 MIL-C-35053C MILITARY SPECIFICATION CHEESE, AMERICAN, PROCESS, DEHYDRATED This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specifi

2、cation covers sharp, dehydrated, American process . cheese for use by the Department of Defense as an item of general use. 2. APPLICABLE DOCUMENTS 2.1 Government documents. 2.1.1 Specifications, standards, and handbooks. The following sDeoifications, standards, and handbooks form a part of this docu

3、m t to the extent specified herein. .Unless otherwise specified, the issues of these documents are those listed in the issue of the Department of Defense Index of Specifications and Standards (DODISS) and supplement thereto, cited in the solicitation (see 6.2). SPECIFICATIONS FEDERAL TT-C-495 - Coat

4、ings, Exterior, for Tinned Food Cans PPP-B-636 - Boxes, Shipping, Fiberboard Beneficial comments (recommendabions, additions, deletions) and any pertinent data which may be used in improving this document should be addressed to: U.S. Army Natick Research, Development, and Engineering Center, Natick,

5、 MA 01760-5014 by using the Standardization Document Improvement Proposal (DD Form 1426) appearing at the end of this document or by letter. J AMSC N/A FSC 8910 DISTRIBUTION STATEMENT A. Approved for-public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networkin

6、g permitted without license from IHS-,-,-MIL-C-35053D 7 = 7777706 0434770 7 MIL-C-35053D MILITARY MIL-L-li197 Labeling of Metal Cans for Subsistence Items - MIL-L-35078 - Loads, Unit: Preparation of Semiperishable Subsistence Items; Clothing, Personal Equipment and Equipage; General Specification Fo

7、r STANDARDS MILITARY MIL-STD-105 MIL-STD-129 - Sampling Procedures and Tables for Inspection - Marking for Shipment and Storage by Attributes (Unless otherwise indicated , copies of federal and military speoifications , standards, and handbooks are available from the Standardization Documents Order

8、Desk, Building 4D, 700 Robbins Avenue , Philadelphia, PA 19 1 1 1-5094. ) 2.1.2 Other Government documents, drawings, and publications, The following other Government documents, drawings, andpublications form a part of this document to Che extent specified herein, the issues are %hoBe cited in the s

9、olicitation. Unless otherwise specified, ENVIRONMENTAL PROTECTION AGENCY (EPA) National Primary Drinking Water Regulations (Copies are available from the Office of Drinking Water, Environmental Protection Agency, WHSSOD, 401 M Street, S.W., Washington, DC 20460, U,S, DEPARTMENT OF AGRICULTURE (USDA)

10、 U.S. Standards for Grades bf Bulk American Cheese for Manufacturing U.S, Standards for Grades of Cheddar Cheese U,S. Standards for Grades of Colby Cheese h Dairy Plants Surveyed and Approved for USDA Grading Service General Speolfication for Approved Dairy ,Plants and Standards for Grades of Dairy

11、Products Methods of Laboratory Analysis (Copies are available from the Dairy Division, Agricultural Marketing Service, U.S. Department of Agriculture, Room 2750, South Building, P .O, Box 96456, Washington, DC 200$l0-6456. 2 Provided by IHSNot for ResaleNo reproduction or networking permitted withou

12、t license from IHS-,-,-U.S. MIL-C-35053D 9 9999906 0434971 7 MIL-C-35053D Standards for Condition of Food Containers (Copies are availa-le from the Chairman, Condition of Container Committee, Agricultural Marketing Service, U.S. Department of Agriculture, Room 2506, South Building, P.O. Box 96456, W

13、ashington, DC 20090-6456.) U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Bacteriological Analytical Manual Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies are available from the Superintendent of Documents, U.S. Government Printing Office, Wash

14、ington, DC 20402-0001.) 2.2 Non-Government publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the documents which are DoD adopted are those listed in the issue of the DODISS cited in the solicitation. of docume

15、nts not listed in the DODISS are the issues of the documents cited in the solicitation (see 6.2). Unless otherwise specified, the issues AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the American Association of Cereal Chemists (Application for copies should be addressed to the A

16、merican Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN PUBLIC HEALTH ASSOCIATION Standard Methods for the Examination of Dairy Products (Application for copies should be addressed to the American Public Health Association, 1015 8th Street, N.W., Washington, DC 20

17、036.) ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to the Association of Analytical Chemists, 2200 Wilson Boulevard, Suite 400-CD, Arlington, VA 22201-3301.) 3 Provided b

18、y IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-_I - - MIL-C-35053D 9 9999906 0934972 O MIL-C-35053D NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2101 Constitution Avenue, N.W., Wa

19、shington, DC 20418,) NATIONAL CHEESE INSTITUTE Cheese Color Reference Standard (Application for copies should be addressed to the National Cheese Institute, 119 N. Franklin Street, Chicago, IL 60606.) NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC., AGENT National Motor Freight Classification (Appl

20、ication for copies should be addressed to the American. Trucking Associations, Inc., Trafific Department, 2200 Mill Road, Alexandria, VA 22314.) UNIFORM CLASSIFICATION COMMITTEE, AGENT Uniform Freight Classification (Application for copies should be addressed to the Uniform Classification Committee,

21、 Suite 1120, 222 South Riverside Plaza, Chicago, IL 60606.) (Non-Government standards and other publications are normally available from the organizations that prepare or distribute the documents. These documents also may be available in or through libraries or other informational servjces . ) 2.3 O

22、rder of preoedence. In the event of a conflict between the text of .this document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a specific exemption has been obtained. 3. REQUIREMENTS

23、3.1 First article. When specific-d (see 6.21, a sample shall be subjected to first article inspection (see 6.3) in accordance with 4.4. 3.2 Ingredients, All ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, of

24、f-odors, off-flavors, and off-colors. 3.2.1 Cheese. Natural cheese meeting the requirements of 3.2.1.1 and 3.2.1.2, shall be used in the preparation OP this product. 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-35053D 9 777970b 0434773-2 M

25、IL-C-35053D 3.2.1.1 Cheddar cheese and colby cheese. Cheddar cheese shall be U.S. Grade B or better in accordance with the U.S. Standards for Grades of Cheddar Cheese. U.S. Standards for Grades of Colby Cheese. Colby cheese shall be U.S. Grade B or better in accordance with the 3.2.1.2 Bulk American

26、 cheese for manufacturing. Bulk American cheese for manufacturing shall be U.S. Standard Grade or better in accordance with the U.S. Standards for Grades of Bulk American Cheese. 3.2.2 Cream, anhydrous milkfat, or plastic cream. Cream, anhydrous milkfat, or plastic cream when used for standardizing

27、the fat content shall meet the applicable finished product and analytical requirements outlined in the USDA Genera1 Specification for Approved Dairy Plants and Standards for Grades of Dairy Products, The cream, when used for standardizing, shall be a pasteurized product and shall not be over 72 hour

28、s old after pasteurizing. 3.2.3 - Salt. Salt shall be noniodized, white, refined, sodium chloride with or without anticaking agents and shall comply with the purity standards for sodium chloride of the Food Chemicals Codex. 3.2.4 Coloring. Coloring shall be any certified cheese or butter coloring wh

29、ich complies with 3.7.- 3.2.5 Emulsifying and acidifying agents. Emulsifying and acidifying agents shall be those permitted by the Federal Standards of Identity for Process Cheese (21 CFR 133.169). 3.2.6 Packaging gas. The packaging gas shall be of food grade quality and shall consist of pure nitrog

30、en or a mixture of nitrogen and approximately 10 percent carbon dioxide plus other inert gases of the atmosphere, but shall contain no more than 0.5 percent oxygen. 3.2.7 Water. Water used for rehydration and washing shall conform to the National Primary Drinking Water Regulations. 3.3 Processing. 3

31、.3.1 Blending. The product shall be made from cured cheddar and/or colby cheese, as specified in 3.2.1;l or bulk American cheese for manufacturing as specified in 3.2.1.2, or a blend of these cheeses in any proportion. The weighted average age of the cheeses in each blend shall be at least 8 months.

32、 The different lots of cheese blended together for making the product shall result in a typical sharp-cured process American cheese flavor. 3.3.2 .Preparation. The natural cheese, when ready for grinding, shall be clean, free from impurities, mold, rind rot, soft spots, salt spots, thick dry rind, p

33、araffin, cheese pests, or objectionable surface flavor. The process cheese shall be prepared by comminuting a blend of cheese as specified in 3.3.1 into a homogeneous mass. Cream, anhydrous milkfat, plastic cream, 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license

34、 from IHS-,-,-I _ MIL-C-35053D 7 7777706 0434774 4 W MIL-C-35053D emulsifying agents, coloring, salt, and acidifying agents may be added during the comminuting process. Lactose, milk solids-not-fat, whey, buttermilk, dairy blends, or whey cream shall not be added to the product. 3.3.3 Pasteurization

35、, spray drying, cooling, and packaging conditions. The blend of cheese and other ingredients, if used, and as blended in 3.3.2, shall be pasteurized at a temperature of not less than 1650F and with a holding time of not less than 30 seconds. The pasteurized cheese blend shall then be immediately spr

36、ay dried in accordance with good commercial practice. The temperature of the spray dried product shall be reduced to less than 9OOF prior to packaging. an air cooling system at the discharge which incorporates refrigerated air, liquid carbon dioxide, liquid nitrogen; or by placing the dehydrated che

37、ese in cooler storage maintained at a temperature of not less than 400F. temperature of the produot at time of packaging shall be ambient temperature (5 5*F) so that condensation does not collect on the product, package or packaging equipment. following spray drying. location or the packaging time e

38、xtends beyond 24 hours, the cooled dehydrated cheese shall be stored in air tight totes or barrels, under a blanket of nitrogen and at a temperature not to exceed 700F. product shall not exceed 21 days. Temperature reduction shall be accomplished by utilizing The Packaging shall be accomplished with

39、in 24 hours If the product is to be packaged in an alternate Final packaging of the 3.4 Finished product. 3.4.1 Physical characteristics. The finished product shall be uniform in composition and appearance, free from lumps that do not fall apart under light finger pressure, free from burnt specks, a

40、nd free from foreign material. Upon rehydration, the product shall readily attain a spreadable consistency. The rehydrated product shall be free from rancid, stale, oxidized, tallowy, bitter, fishy, soapy, scorched, or other objectionable flavors and odors. The flavor shall be that of a typical shar

41、p-cured, process cheddar cheese. The texture of the rehydrated cheese may be slightly grainy and mealy, and the appearance may be dull. be lighter than Standard No. 1 and not darker than Standard No. 10 of the National Cheese Institute Cheese Color Reference Standard. The color of the product after

42、rehydration shall not 3.4.2 Analytical and microbiological requirements. . The finished product shall comply with the following analytical and microbiological requirements: Ingredient Fat Mais ture Sodium chloride Copper I/ Standard aerobic plate count- Coliform count Salmonellae or oxygen in headsp

43、ace gas 2/ 6 Requirements Not less than 480 percent Not more than 3.0 percent Not more than 4.0 percent Not more than 3.0 p.p.m. Not more than 3.0 percent 3/ Not more than 50,000 per g?am Not more than 90 per gram Negative - 4/ Provided by IHSNot for ResaleNo reproduction or networking permitted wit

44、hout license from IHS-,-,-MIL-C-35053D 89 M 79977Ob 0434775 b If all equipment and utensils coming into direct contact with the product during processing do not show exposed surfaces of copper and are made of nonoopper bearing metals or alloys, and testing of product indicated compliance with requir

45、ements, subsequent testing for copper shall b on a reduced basis. month basis may be considered adequate, provided no exposed surfaces of copper or copper bearing metals or alloys are observed; otherwise, each product lot shall be tested. Testing one lot from each contract or spot testing on a 3- -

46、2/ When the finished product has been nitrogen gas packed, the oxygen requirement shall be tested in lieu of the copper requirement. Oxygen shall be determined at least 7 days after packaging. The sample average shall not exceed 3.0 percent oxygen, and no individual sample shall exceed 4.5 percent.

47、3/ - 4/ Negative in.a 25 gram sample. 3.4.2.1 Phosphatase. The dehydrated cheese, after reconstitution on the basis of two parts powder and one part water (by weight) shall have a phosphatase activity of less than 1 mcg of phenol per mL of reconstituted product. 3.5 Palatability. The finished produc

48、t shall be equal to or better than the approved preproduction sample (see 6.2) in palatability and overall appearance. 3.6 Plant qualification. The product shall originate and be produced, processed, and stored in plants which are USDA approved by USDA: AMs: Dairy Division. plant as listed in Dairy

49、Plants Surveyed and Approved for USDA Grading . Service. All natural cheese shall be officially graded by USDA: AMs: Dairy Division. All dairy ingredients shall originate from a USDA approved dairy 3.7 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform in every respect to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. 4. QUALITY ASSURANCE PROVISIONS 4.1 Contractors responsibility