Quality Analysis:
For Human Consumption, Made from Whole Cow’s Milk, Salt, Starter Culture, Rennet & Blego natural coloring agent.
Physical Analysis:
Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be commensurate with age. Body and texture is to be commensurate with age. Color and condition: As white as possible.
Chemical Analysis:
Moisture % 43% max
FDW % 45% approx
PH at 3 weeks 5.5 – 5.8 max
PH at 24 hours 5.5 – 5.8 max
Salt % 1.5% max
Color White, or very pale cream
Microbiological Analysis:
Coliform /g Absent/0.01g
E. coli / 0/01g Absent/0.1g
Listeria mono /25g Absent/25g
CPS/0.1g Absent/0.01g
Yeast surface Absent/0.1g
Mould surface Absent/0.1g
Lactobacillus Absent/0.1g
Salmonella Absent/25g
Packaging:
12kg carton.
Temperature:
Hard frozen at –18 Deg C
