Cheese Gouda Maasdam Cheddar Tilsit Mozzarella
PRODUCT DESCRIPTION:
Cheese is made from fresh milk by processing it, adding starter culture and coagulant and then processing it further – cutting, stirring, heating, draining, pressing and finally curing.
CHARACTERISTIC:
Pale yellow colour (from deep yellow to nearly white), rich milk taste and smell without foreign odour.
APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.
BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.
| CHEMICAL PARAMETERS: | |||||
| Gouda | Maasdam | Cheddar | Tilsit | Mozzarella | |
| Fat in dry matter (%) | ≥ 50 | ≥ 47 | ≥ 50 | ≥ 45 | ≥ 40 |
| Fat (%) | ≥ 28,0 | ≥ 28,5 | ≥ 29,0 | ≥ 23,0 | ≥ 20,0 |
| Moisture (%) | ≤ 45,0 | ≤ 40,0 | ≤ 39,0 | ≤ 47,0 | ≤ 50,0 |
| pH | ≥ 5,2 | ≥ 5,2 | ≥ 5,2 | ≥ 5,2 | ≥ 5,2 |
| Salts (%) | 1,5-2,5 | 1,5-2,5 | 1,5-2,5 | 1,5-2,5 | 1,5-2,5 |
| MICROBIOLOGICAL PARAMETERS: | |||||
| Gouda | Maasdam | Cheddar | Tilsit | Mozzarella | |
| Coag. posit. Staph. /g | ≤ 10,0 | ≤ 10,0 | ≤ 10,0 | ≤ 10,0 | ≤ 10,0 |
| Listeria /25 g | absent | absent | absent | absent | absent |
| E- Coli /0,1 g | absent | absent | absent | absent | absent |
| Salmonella /25 g | absent | absent | absent | absent | absent |
| Coliforms /0,1 g | ≤ 100 | ≤ 100 | ≤ 100 | ≤ 100 | ≤ 100 |
| Yeast /g | ≤ 50 | ≤ 50 | ≤ 50 | ≤ 50 | ≤ 50 |
| Mould /g | ≤ 50 | ≤ 50 | ≤ 50 | ≤ 50 | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperatures between 2 and 4°C and relative humidity below 80%, product has 12 – 18 months shelf life in the original packaging.
PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.
REMARKS:
Cheese powder is available.
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