processed cheddar cheese,Germany price supplier

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 ( 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 3°Celsius.