It is the ripemed cheese resulted from the milk coagulation by means of rennet or /and other sutable coagulant enzymes, complemented by the action of specific lactic bacteria. Minimun ripening 21 days.
Semi-hard and elastic consistency no granular, white yellowish uniform cotour, lactic flavour, slightly salted, smooth solid and without cracks rind.
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 x 4 unites
Whole Cheese x 4Kgr
90 to 180 days
Less than 8°C