| ≥1 piece |
Specifications Product supplied shall have a clean, acid and distinct Cheddar flavor with a firm body, close texture, and a solid, General Description Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid, smooth compact appearance. The condition of each block shall be uniform, creamy yellow, with a symmetrical shape and free from foreign/extraneous matter. 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 (a 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 Net weight Cheddar Cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg) 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 3Celsius
| Payment Terms: | T/T (Bank Transfer), Western Union |
| Minimum Order Quantity: | 20 Metric Ton |
| Production Capacity: | 3000 Metric TonMetric Tons per Month |
| Delivery Time: | Product loaded within 25 |
| Packaging Details: | 25 KG bags, transported in 40ft container. One 40ft container has 20MT of the milk powder. |