USDA is an equal opportunity provider and employer.

Farm Service Agency 

Kansas City Commodity Office 

P.O. Box 419205, MS 8698 

Kansas City, MO 64141-6205

USDA

COMMODITY REQUIREMENTS DOCUMENT

DPPC3

PASTEURIZED PROCESS AMERICAN CHEESE

FOR USE IN DOMESTIC PROGRAMS

Effective Date: September 25, 2013
USDA COMMODITY REQUIREMENTS

DPPC3

PASTEURIZED PROCESS AMERICAN CHEESE

FOR USE IN DOMESTIC PROGRAMS

Table of Contents

Part 1 COMMODITY SPECIFICATIONS ______________________________________ 1

Section 1.1 PASTUERIZED PROCESS AMERICAN CHEESE REQUIREMNTS________ 1

Section 1.2 KOSHER ONLY PRODUCTS _________________________________________ 4

Section 1.3 QUALITY ASSURANCE _____________________________________________ 6

Section 1.4 WEIGHT REQUIREMENTS __________________________________________ 7

Part 2 CONTAINER AND PACKAGING REQUIREMENTS_______________________ 8

Section 2.1 GENERAL _________________________________________________________ 8

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS _______________________ 8

Section 2.3 CONTAINERS AND MATERIALS_____________________________________ 8

Section 2.4 UNITIZATION REQUIREMENT ______________________________________ 9

Section 2.5 MONTH/YEAR OF PACK ____________________________________________ 9

Section 2.6 LOT CODE/CERTIFICATE NUMBER _________________________________ 9
DPPC3 Page 1 of 9

Part 1 COMMODITY SPECIFICATIONS

Section 1.1 PASTUERIZED PROCESS AMERICAN CHEESE REQUIREMNTS 

A. Quality of Product

(1) The natural cheese and skim milk for processing shall have been 

manufactured in plants approved by the Dairy Grading Branch, Dairy 

Programs, Agricultural Marketing Service (AMS) from pasteurized, heattreated, or raw milk produced in the United States. Ingredients shall not 

have been previously owned by the Government. 

(2) The process cheese or blended cheese shall be made from commercial 

styles of cheddar cheese, cheddar cheese for manufacturing, Colby cheese, 

Colby cheese for manufacturing, granular (stirred curd) cheese, granular 

cheese for manufacturing, or any mixture of two or more of these cheeses. 

Blended cheese may use reduced fat cheddar cheese, skim milk, or skim 

milk cheese. The flavor of the natural cheese and skim milk shall be free 

of all flavor defects except feed, acid, and bitter which are permitted to a 

slight degree. 

(3) Skim milk cheese for manufacturing with an emulsifying agent may be 

used in the manufacturing of blended cheese as a nonstandardized product 

only.

(4) Cheese trimmings from the cutting of natural cheese at AMS-approved 

cheese packaging operations may be used in the blend provided that 

satisfactory arrangements are made at the contractor’s expense for 

unannounced AMS inspections to check and verify that:

a. the kind of cheese and the cheese quality conforms to section A.1; 

and 

b. the trimmings are clean and free of mold, soft spots, etc.

B. Production Requirements

(1) When ready for grinding, the natural cheese or cheeses used to produce 

process cheese or blended cheese shall be properly cleaned; free from all 

impurities, mold, rind rot, thick dry rind, paraffin, soft spots, cheese pests, 

and any objectionable surface flavor or condition which may detract from 

the quality of the finished product.

(2) Dairy ingredients used in the manufacture of cheese shall originate from a 

plant that has been approved by the Dairy Grading Branch (DGB), Dairy 

Programs (DP), Agricultural Marketing Service (AMS), USDA. The USDA 

AMS plant approval code must match the appropriate product or operation 

code for the dairy ingredient being used.

(3) Except for cheeses used in the processing of ribbon-sliced, the weighted 

average age of all the natural cheeses in a blend shall be at least 20 days 

old or greater.

(4) The process cheese or blended cheese shall be pasteurized at a temperature 

of not less than 165 ̊ F for a period of not less than 30 seconds.
DPPC3 Page 2 of 9

(5) “Rework” process cheese, which was generated at the same plant from 

production runs intended for sale to the Government, may be used in the 

blend of natural cheeses in limited amounts so as to not adversely affect 

the finished product.

(6) The process cheese or blended cheese shall be processed in plants which 

are approved by AMS. The USDA AMS plant approval code must match 

the appropriate product or operation code for the commodity being 

offered.

C. Product Age and Temperature Requirements

(1) Process cheese and blended cheese shall not be manufactured more than 

60 days prior to delivery to the Government.

(2) Process cheese or blended cheese (other than ribbon-sliced), immediately 

after filling and closing containers, shall be stored in such manner as to 

permit ample circulation of air between the individual packages to effectuate 

rapid cooling. The temperature of the cheese shall be cooled to 100 ̊ F or 

less within 24 hours from the time the cheese is packaged. Immediately 

after the rapid cooling, the cheese shall be further cooled to 60 ̊ F or lower 

prior to loading for shipment in accordance with shipping instructions, or 

placed in cooler space with an approximate temperature of 40 ̊ F in order to 

reduce further the temperature of the cheese. At the time of delivery, the 

cheese shall have a temperature of no higher than 60 ̊ F.

(3) Ribbon-sliced process cheese or blended cheese shall be stored 

immediately after packaging between 30 ̊ and 45 ̊ F. At the time of 

delivery, the cheese shall have a temperature between 30 ̊ and 45 ̊ F.

D. Composition Requirements

Pasteurized process American cheese shall comply with the following composition 

requirements:

Composition Process Cheese Blended Cheese

Report test 

results to the 

nearest:

Milkfat % Not less than 50% by 

weight of the solids

Range 13-17% by 

total weight

0.1% 

Moisture % Not more than 40% Not more than 51% 0.1% 

Salt % Not more than 2.0% Not more than 2.7% 0.1%

pH Value Range 5.3 – 5.8 Range 5.4 - 5.8 0.01 value 

Sodium

(reduced 

sodium cheese 

only)

Range 200 – 300mg 

per 28 gram serving

Range 200 – 300mg 

per 28 gram serving

Not required
DPPC3 Page 3 of 9

E. Physical Requirements

Pasteurized process American cheese, and blended cheese physical analysis 

requirements shall comply with the following:

Pasteurized Process American Cheese and Blended Cheese

Loaves, Slices, and Blended Cheese Slices

Flavor Its flavor shall be pleasing and characteristic of process cheese made from 

mild to medium cured American cheese, and shall be free from undesirable 

flavors and odors.

Body & 

Texture

The body shall be smooth, medium firm, resilient, and free of pinholes, 

crystals or openings except those caused by trapped steam. Its texture 

shall be close and free from lumps, graininess, or uncooked particles must 

slice freely, show not more than slight brittleness or roughness, and the 

cheese shall not stick to the knife or break when cut into approximately 

1/8-inch slices. Ribbon-sliced cheese shall contain 160 half-ounce slices. 

The slices shall be staggered stacked and shall easily separate from the 

stack.

Color The process cheese shall have a uniform medium yellow color and an 

attractive sheen. No visible signs of mold shall be permitted.

Meltability The cheese shall have been tested for meltability in accordance with AMS 

Methods of Laboratory Analysis, DA Instruction No. 918-RL, section 

D.1.j., and shall be at Number 3 or higher. 

F. Manufacturer’s/Distributor’s Product Assurance. The manufacturer/distributor shall 

certify that the cheese provided shall meet the requirement of this Commodity 

Requirements Document (CRD), conforms to their own specifications, standards, and 

quality assurance practices, and be the same cheese offered for sale in the commercial 

market. The USDA reserves the right to require proof of conformance.

G. Regulatory Requirements.

(1) The delivered cheese shall comply with:

(a) all applicable Federal and State mandatory requirements and 

regulations relating to the preparation, packaging, labeling, 

storage, distribution, and sale of cheese within the commercial 

marketplace, and

(b) all applicable provisions of the Federal Food, Drug, and Cosmetic 

Act, the Fair Packaging and Labeling Act, and regulations 

promulgated thereunder (e.g. 21 CFR Parts 1-199).

(2) Federal regulations include but are not limited to the following:

CFR* Part Description

21 101.13 Food Labeling, Nutrient content claims--general 

principles.

21 101.56 Food Labeling, Nutrient content claims for ``light'' or 

``lite.''

21 101.61 Food Labeling, Nutrient content claims for sodium 
DPPC3 Page 4 of 9

CFR* Part Description

content of foods.

21 101.62 Food Labeling, Nutrient content claims for fat, fatty acid, 

and cholesterol content of foods.

21 110 Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food.

21 130.10 Food standards: General, Requirements for foods named 

by use of a nutrient content claim and a standardized 

term.

21 133.169 Cheeses and Related Cheese Products, Pasteurized

process cheese.

*Code of Federal Regulations

H. Liability

The contractor shall be liable for losses due to excessive deterioration, mold 

development, or spoilage, which are discovered within 180 days of the date of 

delivery to the Government. 

Section 1.2 KOSHER ONLY PRODUCTS

“Kosher Only” products must be certified by the Board of Jewish Education of 

Greater New York (BJENY) in accordance with the applicable dietary (kosher) 

laws as established by the “613 Council of Kashruth.” Note that this level of 

kosher is stricter than many other nationally accepted kosher certifications (such 

as “O-U” of the Union of Orthodox Jewish Congregations, or “O-K” of the 

Organized Kashrus Laboratories). Potential offerors’ manufacturing plants must 

be certified by BJENY for compliance with the aforementioned requirement. 

Failure to obtain such certification will result in an offer being deemed nonresponsive. Additionally, there are kosher requirements applicable to the 

ingredients used to manufacture the final end product; this requires adherence to 

kosher requirements throughout the supply chain. [...regardless if whether earlier 

steps in the supply chain are the direct responsibility of the Governments’ prime 

contractor.] (See bullets below.) Interested offerors should contact the USDA at 

816 926-6050, to arrange for a rabbinic supervisor to be sent to certify compliance 

of the manufacturing plant with the dietary (kosher) laws. Contractor is not liable 

for fees associated with initial BJENY certification or with fees associated with 

the kosher certification of the plant or product.

“613 Council of Kashruth” certification to product kosher only process cheese 

requires continuous rabbinical supervision by BJENY to ensure the following at 

the appropriate point in the supply chain:

Kosher milk production
DPPC3 Page 5 of 9

• BJENY Council of Rabbi’s certification of kosher milk production and 

transportation to the kosher natural cheese plant

1. Milk obtained from an approved kosher dairy cow herd segregated 

to produce kosher milk with no cows in the herd having undergone 

any procedure for Displaced Abomasum (DA) whatsoever. 

2. Kosherization consisting of sanitizing all vessels and silos with 

boiling hot water and caustic chemicals after a 24 hour shut down 

where all the equipment has been left idle.

3. Constant and continuous supervision of milking from the very 

beginning until completion. 

4. Rabbinical supervision throughout transportation of milk from 

farm to kosher natural cheese manufacturing plant. 

Kosher natural cheese manufacturing 

• BJENY Council of Rabbi’s certification of natural cheese.

1. Ingredients required: frozen kosher cultures and microbial rennet 

meeting 613 rabbinical councils approval, kosher supervised milk. 

2. 613 Rabbinical approval of ingredients.

3. 24 hours of equipment down-time prior to Kosherization.

4. Kosherization sanitizing of pasteurizer with caustic chemicals and 

then kosherizing using boiling water at 212 degrees which includes 

the dismantling of all machinery and immersing in 212 degree 

water after a 24 hour shut down where all equipment is left idle.

5. Segregation of kosherized product from non-kosher products 

(including within silos).

6. Rabbinical supervision of transportation of bulk cheese to cheese 

conversion (processing) facility. 

Conversion of kosher natural cheese into kosher process cheese

• 613 Council of Rabbi’s certification of kosher process cheese

1. ingredients required: Special Kosher Cheddar Cheese, water, 

sodium citrate, salt,, ascorbic acid

2. Rabbinical approval of ingredients

3. Kosherization consisting of sanitizing with caustic chemicals and 

then kosherizing with boiling water at 212 degrees which includes 

the dismantling of all machinery and immersing 212 degree water

4. other plant production lines and equipment, if any, must be shut 

down from the beginning of plant Kosherization through 

production of the kosher product

5. labeling and coding of the packaged product stamp of approval 

“613”

• Sliced Process Cheese shall be a vertical or horizontal stack, at the option 

of the vendor.
DPPC3 Page 6 of 9

• Minimum Order. When the Government requires Kosher supplies covered 

by this contract in an amount of less than two truckloads, the Government 

is not obligated to purchase, nor is the Contractor obligated to furnish, 

those supplies under the contract. 

Offeror shall certify that their manufacturing plant is capable of meeting 

applicable dietary (kosher) laws as established by the “613 Council of Kashruth” 

and that certification by BJENY had been obtained. 

Section 1.3 QUALITY ASSURANCE

A. For Process Cheese

(1) All processing operations shall be under continuous inspection by AMS. 

The quality, date(s) of manufacture, and weight of the process cheese will 

be evidenced by grading certificates issued by AMS. 

(2) The meltability, percentage of moisture, milk fat, salt, and pH value will 

be evidenced by certificates issued by AMS, an independent commercial 

laboratory using AOAC International approved methodology, or the 

contactors laboratory that complies with the inspection clause of the 

contract. Procedures and a schedule of fees for inspection services are 

available at: http://www.ams.usda.gov/dairy/grade.htm. 

(3) If the process cheese fails to meet contract specifications on one or more 

factors on the first inspection, the contractor may arrange with AMS for 

subsequent inspections of the cheese. The inspections may be conducted 

at origin or a subsequent point of delivery if the provisions of 7 CFR 58.22 

through 58.32 issued under the Agricultural Marketing Act of 1946, as 

amended, with respect to retest, appeal, and new inspections can be met. 

At the option of the contractor, rejected lots may be reworked including 

correcting packaging deficiencies and removing unsatisfactory containers, 

and such reworked lots may be resubmitted for AMS inspection. When 

subsequent inspections of the cheese are made, the results of the last 

inspection will be used as the basis of payment under the contract. 

(4) Examination and certification of the cheese by AMS does not relieve the 

contractor of its responsibility to deliver cheese which complies with all 

contractual and specification requirements. 

B. For Blended Cheese

The contractor shall perform the product testing and quality analysis to ensure that 

the product meets the specifications. The results shall be evidenced by a 

Certificate of Analysis. The meltability, percentage of moisture, milkfat, salt, and 

pH value will be evidenced by certificates issued by AMS, an independent 

commercial laboratory using AOAC International approved methodology, or the 

contactors laboratory that complies with the inspection clause of the contract. The 

quality, date(s) of manufacture, and weight of the process cheese will be 

evidenced by grading certificates issued by the contractor. 
DPPC3 Page 7 of 9

C. General

(1) The contactor may ship the cheese prior to receipt of the commodity 

testing and analysis results. In this event, the contractor assumes risk and 

liabilities, which arise with respect to the failure of the shipped process 

cheese or blended cheese to meet contract specifications.

(2) Manufacturer’s/distributor’s certification. When the contractor performs 

quality assurance, the manufacturer/distributor will certify that the cheese 

distributed meets the requirements of this CRD.

(3) USDA certification. When AMS performs quality assurance, the USDA, 

AMS, DP, DGB, shall be the certifying program. DGB inspectors shall certify 

the quality and acceptability of the cheese in accordance with DGB 

procedures which include selecting random samples of the cheese, evaluating 

the samples for conformance with the salient characteristics of this CRD and 

other contractual requirements, and documenting the findings on official 

DGB certificates. In addition, when required in the solicitation, contract, or 

purchase order, DGB inspectors will examine the cheese for conformance to 

the United States Standards for Condition for Food Containers in effect on the 

date of the solicitation. To qualify for this option the plant must be listed in 

Dairy Plants Surveyed and Approved for USDA Grading Service. The USDA 

AMS plant approval code must match the appropriate product or operation 

code for the commodity being manufactured.

(4) USDA INSPECTION NOTES. USDA certification shall include evaluation 

of the quality and condition of samples of the cheese and compliance with 

requirements in the following areas. 

• Pasteurized Process American Cheese Requirements (Sec 1.1). 

• Composition Requirements (Sec. 1.1 D). When USDA testing of 

cheese is specified, DGB inspection personnel shall select samples 

and submit them to the USDA, Science and Technology Programs 

(S&TP) laboratory for analysis. 

• Packaging requirements (Part 2).

(5) Contractors shall notify the Government immediately of lots that fail to 

meet contract requirements.

(6) The contracting officer may require submission of COAs representing 

contract performance. 

Section 1.4 WEIGHT REQUIREMENTS

A. The cheese shall be packaged in five (5) pound loaves, five (5) pound ribbonsliced loaves, two (2) pound loaves, or forty (40) pound blocks as specified in the 

solicitation. 

B. Individual shipping containers packed with 6/5-pound packs of cheese shall weigh 

not less than 29.85 pounds net weight. Individual shipping containers packed 

with 12/2-pound packs shall weigh not less than 23.88 pounds net weight. The 

total net weight of all shipping containers test weighed from a lot shall not vary 

more than one-tenth (0.1) of one percent under the aggregate marked net weight 

of all shipping containers within the lot. 
DPPC3 Page 8 of 9

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 GENERAL

This part provides the container specifications and packaging materials requirements 

used under this contract. 

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS

A. Contractors shall supply commercial brand products only and shall certify at the 

time of submission of an offer that the commercial product being delivered has a 

history of successful distribution and use in domestic commercial channels and is 

sold on the commercial market with an established level of consumer acceptance.

B. Container and packaging requirements are those used in the current commercial 

shipping practices and shall comply with:

(1) Unitization requirements in Section 2.4.

(2) At contractor’s option, a statement such as “Not for Retail Sale” may be 

printed on the principal display panel of the food label.

(3) The manufacturer’s lot code/lot identification number shall be shown on 

the commercial bill of lading.

(4) Shipping containers shall be marked to show the maximum safe stacking 

height. It is the responsibility of the contractor in cooperation with the 

shipping container manufacturers to determine the safe stacking height.

(5) For identification upon receipt at delivery warehouses, all commerciallabeled product shipping documents shall specify “FOR USDA FOOD 

DISTRIBUTION PROGRAMS.”

C. A company name or brand name shall be shown on all shipping containers.

Section 2.3 CONTAINERS AND MATERIALS

A. Constructed to meet the requirements of the Food and Drug Administration 

(FDA) for safe contact with the packaged product. The contractor shall obtain and 

maintain documentation from the container or packaging material manufacturer to 

verify that the containers and packaging materials used in this contract were in 

compliance with the Government’s regulatory requirements for safe contact with 

food products as required in "Federal Food, Drug, and Cosmetic Act" (21 U.S.C. 

301 et. seq.), as amended, and the relevant regulations.

B. If the contractor purchases packaging from a foreign country and/or the package 

and container is manufactured in a foreign country, the package and container 

SHALL NOT display country of origin labeling. Phrases similar to but not 

inclusive of, “Made in [Name of Foreign Country.]” or “Product of [Name of 

Foreign Country.]” are strictly prohibited. 
DPPC3 Page 9 of 9

Section 2.4 UNITIZATION REQUIREMENT

Shipments shall comply with the following unitization requirements:

A. Unless otherwise specified by the Government, all shipments of packaged 

products shall be unitized (palletized and stretch wrapped).

B. Pallets shall be:

(1) Constructed to facilitate the safe handling and transportation of the 

packaged product, as a unit, without loss or damage.

(2) A Number 2, four-way, reversible flush stringer with no broken runners or 

slats.

(3) Suitable for use in the shipment of food products.

C. Plastic stretch wrap shall be:

(1) Constructed of a plastic film which is to be stretched a minimum of 50 

percent beyond its original length when stretched around the pallet load.

(2) Applied as tightly as possible around all tiers of the palletized shipping 

containers. The shipping containers shall be held firmly in place by the 

stretch wrap.

D. Pallet loads shall be:

(1) Stacked in such a way as to minimize the amount that shipping containers 

overhang the edges of pallets.

(2) Blocked and braced or otherwise loaded into the conveyance in a manner 

that prevents shifting during transit.

Section 2.5 MONTH/YEAR OF PACK

A. The month/year of pack shall be shown on all shipping containers.

B. A date fill code may be applied in addition to, but not in lieu of, the month/year of 

pack.

Section 2.6 LOT CODE/CERTIFICATE NUMBER

A lot code or official inspection certificate number shall be legibly marked on all primary 

shipping materials. Contractors may use any type of lot coding system provided a unique 

code is used to identify each lot under a contract. When requested contractors shall 

provide the Government an explanation of the lot coding system utilized.