​ ​​M & H CONNECT GERMANY GmBH

Análise química de queijo cheddar Umidade 37,0% max pH (em 24-48 horas) 5.1-5.4 Sal 1,75% típico Salmoura 4.5-5.5% Gordura em matéria seca Min 50,0% Grau (@ 3 semanas) 91 pts min Análises microbiológicas Coliformes ND / 0,1 g Escherichia Coli ND / g Fermento & do molde 50 / g máximo COAG +. Ve os estafilococos 100 /g Listeria NEG / 125 g Salmonella ND / 125 g Net 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. Mozzarella Cheese Mozzarella Cheese derived from clean, fresh, pasteurized and standardized cow milk. It contain no animal rennet. Flavour and aroma:- Clean, pleasant and free from objectionable taint or off flavors. Body and Texture:- Its firm, smooth loaf with smooth surface. The shredded or diced Mozzarella cheese is loose and free from clumps except those that readily break up with slight pressure. Colour:- Natural of cow milk, shall be uniform with bright sheen. Shelf life: 5 months from date of production. CHEMICAL CHARACTERSTICS: Percent Moisture : 48.00 Percent Milk fat (on dry basis) : 41.00 - 45.00 Percent Protein : 21.00 - 23.00 Percent salt (as NaCl) : 1.00 - 2.00 pH : 5.00 - 5.20 MICROBIOLOGICAL CHARACTERSTICS: Coliform count per gram : Absent Yeast and Mold per gram : 20 (max.) E.coli per gram : Absent Staph. aureus per 25 gram : Absent Salmonella per 25 gram : Absent Lysteria monocytogenes : Absent>