vegetarian Cream Cottage Cheese,Thailand 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
M o isture	37.0 % max	A S 2300.8.2-1983
pH (at 24-48 hours)	5.1 - 5.4	A S2 300.1.6-1989
S a l t	1.7 5 % typical	ID F 88A 1988
Brine	4.5 – 5.5 %	C alculated
Fat in Dry Matter	Min 50.0%	A S 2300.1.3-1988
Grade (@ 3 weeks)	91 pts min	D P I&E

 

 

M icrobiological Analysis Coliforms	N D  / 0.1g	A S 1766.2.3-1992
E. Coli	ND / g	A S1 766.2.3-1992
Ye a st & Mould	5 0 / g max	IDF 94B 1990
Coag +.Ve Staphylococci	< 100 /g	FSL 2
Listeria	NEG / 125 g	TECRA E.I.A.
S a l m one ll a	N D / 125 g	PSL 1

 

 

N et 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.

 

 

 

 

PRODUCT SPECIFICATION SHEET

 

GOUDA CHEESE

 

EU Classification A semi-hard, rindless, cheese with a firm smooth body.

Flavour depending on maturity.

GN Code: 0406.90.78

 

Packaging 15 kg. Blocs with foil, vacuum-wrapped

 

 

Physical Specifications

 

Colour Uniform cream

Flavour Mild to distinctive Cheddar

Texture Firm, Smooth

 

 

Chemical Specifications

 

Protein (N x 6,38) (g/100g) 23 %

Moisture (g/100g) 40,8 % (+ or – 1,5 %)

Fat (g/100g) 30,5 % approx.

Total Carbohydrate (g/100g) 0,1

Salt in dry matter 3,7 %

Fat in dry matter 51,4 % approx.

PH (72 hours) 5,27

 

 

Microbiological Specifications:

 

Lactogenic germs 2.000.000 cfu/g

Salmonella absent in 25 gr.

Yeast/moulds max. 10 cfu/g

 

 

To be stored in a cool, dry place at a temperature of 4 – 6 º C