Chemical Analysis
Moisture : 37.0 % max
pH (at 24-48 hours) : 5.1 - 5.4
Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%
Grade (at 3 weeks): 91 pts min
Microbiological Analysis
Coliforms ND / 0.1g. AS1766.2.3-1992
E. Coli ND/g AS1766.2.3-1992
Yeast & Mould 50/gmax IDF 94B 1990
Coag +.V e Staphylococci <100/g FSL 2
Listeria NEG/125g TECRA E.I.A.
Salmonella ND/125g PSL 1