RODUCT SPECIFICATIONS |
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General description: |
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Scope of application: |
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Producer: |
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Common Specifications |
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Total Fat,% | 50,0 |
Butter Fat,% | 100,0 |
Proteins, % | 27,5 |
Moisture, % max | 45,0 |
Melting temperature, | 2,5 |
Product temperature, | 6,0 |
Calorific value in 100g, calories | 380,0 |
Temperature and relative air humidity of storage, and % | (0 - 8) at 85±5% |
Storage life | 6 months |
Toxic Elements | |
Mass fraction of plumbum mg/kg | Less than 0,1 |
Mass fraction cadmium mg/kg | Less than 0,001 |
Mass fraction copper mg/kg | Less than 0,27 |
Mass fraction zinc mg/kg | Less than 2,05 |
Mass fraction arsenic mg/kg | Less than 0,020 |
Mass fraction mercury mg/kg | Less than 0,001 |
Mycotoxin | |
Mass fraction aflatoxin B1, mg/kg | Less than 0,001 |
Microbiological indicators | |
Amount of MAFAM, KUO in 1g. not more | Not allocated |
Groups of intestinal bacteria sticks (coliforms) in 0,01g. | Not allocated |
Pathogens including Salmonella in 25g. | Not allocated |
Listeria monocytogenes in 25g | Not allowed |
Yeast and fungi mustiness | Not more than 50 |
Physical | |
Color | Creamy white and yellow |
Flovour and odour | True srtongly marked cheesy flavour, moderately spicy, slightly sour |
Packing | Bricks of 2.5-6.0 kg in polymer film |
Cheese product mixture is pasteurized at 71±1 for not less than 20-25 seconds |