| ≥1 piece |
Well developed Cheese, fatty, middle humidity, excellent taste
PHYSICAL-CHEMIST
Fat (g/100g) Min. 26 - M?x. 30
Humidity(g/100 g) Min.42 - M?x. 46
pH Min. 5,2 - M?x. 5,6
Protein(g/100 g) Typical values 27
MICROBIOLOGICAL
totalColiforms (30?C)(ufc/g) M?x. 100
Coliforms 45?C (ufc/g) M?x.10
Staphylococcuscoagulase positive (ufc/g) M?x. 50
Fungus andYeast (ufc/g) M?x. 50
E. Coli (ufc/g) M?x.10
Salmonellaspp (ufc/25 g) Free
Listeriamonocytogenes (ufc/ 25 g) Free
| Product Type: Cheese | Place of Origin: Uruguay |