Parmesan cheese
PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0% and 44.9%
Humidity: maximum 35.9%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=1000
Coliforms at 45ºC/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
Parmesan cheese has a hard consistence, a compact and brittle texture and granular. It is salty and slightly spicy and it is characterised by a yellowish white colour.
Presentación
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Product Type:
Cheese
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Type:
Parmesan Cheese
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