| ≥1 piece |
highest quality young Cheese-p1.html" target='_blank'>Cheddar Cheese produced in most modern facilities
PRIVATE LABELING AVAILABLE
| Product name | CHEDDAR CHEESE |
| The level of maturation | young |
| Ingredients | milk and/or milk products obtained from milk, salt, lactic acid starter cultures, rennet |
| Nutritional value 100 g | |
| Calories kJ /kcal | 1619/390 |
| Fat (g) | 31,7 |
| Including saturated fatty acids(g) | 21,6 |
| Carbohydrates (g) | 0 |
| Protein (g) | 25,1 |
|
| |
| Shape | rectangular, with slightly rounded edges |
| Size, mm: length width height | 350 - 360 270 - 280 180 - 190 |
| Mass, kg | 19 - 21 |
| Cover | Tight smooth polymer polythene |
| ORGANOLEPTIC INDICIES | |
| Taste and smell | typical for young cheese, acidulous |
| Consistency | firm, resilient |
| Appearance in cut | Without holes; possible some technical cracks and holes |
| Colour | From white to light yellow, permissible slight unsteadiness of colour (marble like) |
| PHYSICALLY-CHEMICAL PARAMETRS | |
| Dry matter content, % | min. 61,0 |
| Water content, % | max. 39,0 |
| Fat content in dry matter, % | min. 50,0 |
| Fat, % | min. 31,0 |
| Water in fat free dry matter % | < 56,0 |
| pH | 5,2 - 5,6 |
| Salt content, % | 1,4 - 2,0 |
| MICROBIOLOGICAL PARAMETRS | |
| Coliforms cfu/g | < 10 |
| E.coli cfu/g | < 10 |
| S.aureus cfu/g | < 10 |
| Yeasts cfu/g | ≤50 |
| Moulds cfu/g | ≤50 |
| Listeria monocytogenes 25 g | absent |
| Salmonella 25g | absent |
| Food safety criteria | |
| Listeria monocytogenes | absent 25 g, n=5, c=0 |
| Salmonella | absent 25 g, n=5, c=0 |
| Staphylococcus enter toxins | absent 25 g, n=5, c=0 |
| Process hygiene criteria | |
| E.coli | n=5, c=2, m=100 cfu/g, M=1000 cfu/g |
| Coagulase-positive staphylococcus | n=5, c=2, m=100 cfu/g, M=1000 cfu/g if the staphylococcus found >10 5 cfu/g product – must be checked for staphylococcus entero toxin |
| Packing | polymer polythene vacuumed |
| Wrapping | corrugated fibreboard boxes |
| Storage conditions | At temperature 4±2 0 C |
| Expiry date of the product | 12 months from the production date |
| Labelling | In accordance with the demands of legislation of the Republic of Latvia or the demands of the client |
| Product Type: |
Cheese
|
Type: |
Fresh Cheese
|
Cheese Type: |
Cheddar
|
| Processing Type: |
Sterilized
|
Origin: |
Cattle
|
Packaging: |
Vacuum Pack
|
| Certification: |
ISO
|
Shape: |
Block
|
Color: |
From white to light yellow, permissible slight unsteadiness of colour
|
| Fat Content (%): |
31.7
|
Shelf Life: |
12
|
Weight (kg): |
20
|
| Place of Origin: |
Latvia
|