| ≥1 piece |
Product supplied shall have a clean, acid and distinct Cheddar flavor with a firm body, close texture, and a solid,
Chemical Analysis
Test Method
Moisture 37.0 % max AS 2300.8.2-1983
pH (at 24-48 hours) 5.1 - 5.4 AS2300.1.6-1989
Salt 1.75 % typical IDF 88A 1988
Brine 4.5 – 5.5 % Calculated
Fat in Dry Matter Min 50.0% AS2300.1.3-1988
Grade (@ 3 weeks) 91 pts min DPI&E
Microbiological Analysis
Coliforms ND / 0.1g AS1766.2.3-1992
E. Coli ND / g AS1766.2.3-1992
Yeast & Mould 50 / g max IDF 94B 1990
Coag +.Ve Staphylococci < 100 /g FSL 2
Listeria NEG / 125 g TECRA E.I.A.
Salmonella ND / 125 g PSL 1
Storage and shipping temperature
Cheddar Cheese should be transported and stored under refrigerated conditions until the product is required for use. It is
recommended that cheddar be stored and shipped at plus 3°Celsius
...........................................................................................................................................................................................................
N.B:PLEASE CONTACT DIRECTLY WITH YOUR DETAILS COMPANY INFORMATION,PHONE NUMBER AND EMAIL ADDRESS OR
SALES DIRECTOR
Zayan Danish (Export Dept)
Email: zayandanish(at)mail(dot)com
Skype: zayan.danish
| Product Type: |
Cheese
|
Type: |
Fresh Cheese,Cheddar
|
Cheese Type: |
Cheddar
|
| Processing Type: |
Sterilized
|
Origin: |
Cattle
|
Packaging: |
Vacuum Pack
|
| Certification: |
HACCP,ISO,HALAL
|
Shape: |
Block
|
Color: |
off white to dark yellow
|
| Shelf Life: |
24months
|
Place of Origin: |
New South Wales Australia
|
Brand Name: |
Cheese
|
| Model Number: |
78567432
|
Texture: |
Hard & Semi-Hard
|