Product Information

Contact about Logistics and Payment:

You can write to us at the following e-mail address: info@quesoazulemperador.com or call us at the following number +54-353-4878113 or +54-353-4878149.

1. Description:


According to the Argentine Food Code, Blue cheese means the product obtained by coagulation of milk by means of rennet and/or other appropriate coagulating enzymes, supplemented or not by the action of specific lactic bacteria, and by a processing process that uses specific fungi (Penicillium Roquefortii), supplemented or not by the action of fungi and/or subsidiary yeasts responsible for conferring distinctive characteristics process of elaboration and maturation.




2. Composition and Requriments:


2.1. Ingredients: 

Pasteurized standardized fluid milk, lactic ferments, Penicillium Roquefortti, enzyme rennet, calcium chloride, sodium chloride.-



Approximate Centesimal composition


Water                                          47.00

Fat                                               25.00

Proteíns                                     22.00

Calcium chloride                        4.00

Sodium chloruro                         1.80

Enzymatic coagulant                   0.10

Penicillium Roquefortti               0.10



2.2. Product characteristics


2.2.1. Sensory Characteristics:


Consistency: Shreddable semi-hardening or semi-soft pasty.

Texture: Open, with development of molds distributed in a reasonably uniform way, with veins characteristic green, bluish green or grayish green.

Color: White to yellowish white, uniform, with characteristic green veins, bluish green or grayish green.

Flavor: Spicy, strong, characteristic.

Smell: Characteristic accented.

Bark: Rough, weak, crack-free, irregular. Eventually it may have a slightly brownish surface unctuousness and/or incipient development of fungi and/or subsidiary yeasts.

Shape: Cylindrical.



2.2.2. Chemical Physical Characteristics: According to Argentine Food Code.


Fat Matter (% m/m)                                     Min 28.00

Fat Matter on dry extract ( % m/m)            Min 50.00

Proteins ( % m/m)                                       Min 20.00

Humidity ( % m/m)                                      Max 48.00

Total solids (% m/m)                                  Min 52.00

Ashes ( 500 – 550oC ) %                             Max 4.00




2.2.3 Microbiológical Features:

 

Microorganismos

Criterio de Aceptación

Categoría ICMSF

Método de Ensayo

Coliforms/g (30oC)

No.5 c-2 m-5000M-10000

5

FIL 73A: 1985

Coliforms/g (45ºC)

No.5 c-2 m-1000M-5000

5

 

ALPHA 1992, c.24 (1)

Coag staph. Pos. /g

No.5 c-2 m-100M-1000

5

WIRE 145: 1990

Salmonella spp/25g

No.5 c-0 m-0

10

FIL 93A: 1985

Listeria monocytogenes/25g

No.5 c-0 m-0

10

WIRE 143: 1990

 

3. Approximate Nutritional Composition


Humidity Max                                      48.00

Fat                                                        38.80

Proteins                                               18.20

Ashes                                                    4.40

Sodium                                                   1.8

Calcium                                                0.250

Phosphorus                                          0.20

Potassium                                             0.07

Rivoflavin                                            0.004

Thiamine                                           0.00239


Nutritional Value 1782 KJ (according to calculation, taking energy values established by the C.A.A. in article 627).

 


4. Packaging:

Primary Packaging:

Foil of food grade foil, in individual lasts or in halves with a protective bag of polyolefin 15 microns, not

vacuum packaged

One Lasts: 2.3 kilograms average

Half Lasts: 1.2 kilograms average


Secondary Packaging:

Printed corrugated cardboard box.

Number of lasts per box 4


Palletized

Made up of 70 boxes

Bases 14 boxes locked with central breathing

Floors 5

Secured with strech film



5. Useful Life

Useful Life period is 240 days, from the date of manufactured.-


6. Storage and Transport:

The product must be transported refrigerated at a temperature below 4ºC (39.2 ºF)


The product should be stored in a cold place at a temperature of less than 4 ºC. Once the Primary Packaging is opened, it must be stored at a refrigerator temperature, the optimum storage temperature is between 4ºC (39.2ºF) and 6 ºC (42.8 ºF).-



7. Quality:


Quality control is carried out following a system of analysis and control of critical points of the elaboration process.


The product complies with the regulations that in terms of hygiene, safety and basicaptitude, regulates the C.A.A, According to the Argentine Food Code.



8. Traceability:


a. Primary Packaging. it has a built-in legend by means of an inkjet dater where it appears:


Date of production: 00/00/00 L00

Expiration date: 00/00/00


b. Secondary Packaging; Cardboard box is encoded with barcode identification label, and

traceability information.


c. Pallet, A pallet closing label is printed on which, net weight, number of boxes composed of the pallet is reported.


9. Logistics and Payment:

You can write to us at the following e-mail address: info@quesoazulemperador.com or call us at the following number 0353-4878113 or 0353-4878149.