It is the matured cheese obtained by coagulation of milk by rennet and/or other appropriate coagulating enzymes, supplemented by the action of specific lactic bacteria.
Semi-hard and elastic consistency, non-granular, uniformly yellowish-white in colour, with a mild lactic flavour, slightly salty, slightly salty, smooth rind, consistent without cracks.
Parameters | Specifications | Normal values |
Humidity | Among 36.0 and 45.9% | Among 40.0 and 42.0% |
M.G. del E.S Fat / | Among 45 and 59.9% | Among 53 y 56%
|
Parameters | Specifications | Normal values |
Coliforms at 30 C/g | N-5 C-2 m-1000 M-5000 | Maximum 100 ufc/g |
Coliforms at 45 C/g | N-5 C-2 m-100 M-500 | Maximum 50 ufc/g |
Staphylococcus aureus / g | N-5 C-2 m-100 M-1000 | Absense&0.1 g |
Salmonella spp/25g | N-5 C-0 m-0 | Absense/ 25g |
Box of 4 units with 4 kilograms Hormas.
Whole Cheese x 4Kgr
90 to 180 days.
Less than 8°C.