Tybo Cheese (Laminated)
PHYSICO- CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0% to 45.9%
Humidity: between 36.0% and 45.9%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=50000
Coliforms at 45º C7g: 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
Tybo cheese has a semihard to an elastic consistence, non-granular and an even yellowish white colour. It also has a smooth lactic taste, slightly salty and little strong, and an even and consistent rind, without cracks.