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Moisture : 37.0 % max
pH (at 24-48 hours) : 5.1 - 5.4

Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%

Grade (@ 3 weeks): 91 pts min

Test Method

AS 2300.8.2-1983 
AS2300.1.6-1989 
IDF 88A 1988 
Calculated 
AS2300.1.3-1988 
DPI&E 

Microbiological Analysis 
Coliforms                                        ND / 0.1g.                 AS1766.2.3-1992   

E. Coli                                            ND/g                          AS1766.2.3-1992

Yeast & Mould                              50/gmax                      IDF 94B 1990    

Coag +.V e Staphylococci            <100/g                         FSL 2                 
Listeria                                         NEG/125g                    TECRA E.I.A.              
Salmonella                                   ND/125g                       PSL 1