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Cheeses Cream Cheese "Lezama"
<p><p><b>- Microbiological characteristics:</b></p></p><p>Coliforms 45ºC Absence<br></p><p>Fungi and Yeasts &lt;10 cfu</p><p>Staphylococcus (Coag.+)(MANITOL) 35ºC &lt;10 cfu</p><p><br></p><p><b>- Physical-Chemical Characteristics:</b></p><p><b>Fat:</b> 18% Minimum<br></p><p><b>Humidity: </b>66 to 70%.<br></p><p><b>Aroma:</b> Pleasant, characteristic<br></p><p><b>Taste: </b>Pleasant<br></p><p><b>Color: </b>White Cream<br></p><p><b>Texture:</b> Fine, creamy, lump-free<br></p><div><br></div>
Cheeses Ricota Cheese "Lezama"
<table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>- Microbiological characteristics:<span style="white-space:pre"> </span></b></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><br></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;">Total Cooliforms &lt;10 cfu/gr*</table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;">Coliforms at 45º C Absent</table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;">Moulds and Yeasts (24 hs.) Absence</table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;">Staphylococci coag + &lt;10 cfu/gr*</table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><br></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><br></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>- Physical-Chemical Characteristics:<span style="white-space:pre"> </span></b></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><br></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Fat</b>: 15.00%.<span style="white-space:pre"> </span></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Humidity</b>: 72-75%.<span style="white-space:pre"> </span></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Aroma</b>: Pleasant, characteristic<span style="white-space:pre"> </span></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Flavor</b>: Milky Mild<span style="white-space:pre"> </span></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Color</b>: White Cream<span style="white-space:pre"> </span></table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><b>Texture</b>: Granulosa</table><table border="0" cellpadding="0" cellspacing="0" width="528" style="width: 396pt;"><colgroup><col width="120" style="mso-width-source:userset;mso-width-alt:4388;width:90pt"><col width="180" style="mso-width-source:userset;mso-width-alt:6582;width:135pt"><col width="65" style="mso-width-source:userset;mso-width-alt:2377;width:49pt"><col width="63" style="mso-width-source:userset;mso-width-alt:2304;width:47pt"><col width="100" style="mso-width-source:userset;mso-width-alt:3657;width:75pt"></colgroup><tbody></tbody></table>
Cheeses White Cheese "Lezama"
<p><p><span style="font-weight: 700;">- Microbiological Characteristics:<span style="white-space: pre;"> </span></span></p>Total coliforms (CHROMOGENIC) 35ºC &lt; 10 cfu/gr</p><p><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table>Coliforms 45ºC Absence</p><p><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table>Fungi and yeasts &lt;10 cfu/gr</p><p><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table>Staphylococci Coag (+) &lt; 10 cfu/g<table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table>&nbsp;<span style="white-space:pre"> </span>&nbsp;<table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table><p><b><br></b></p><p><b>- Phisycal-Chemical Characteristics:<span style="white-space:pre"> </span></b></p><p>Fat: 8% (maximum)<span style="white-space: pre;"> </span><br></p><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table>Humidity: 70 to 74 %.<span style="white-space:pre"> </span><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"><br></table>Aroma: Pleasant, characteristic<span style="white-space: pre;"> </span></p><p>Taste: Very Lig Characteristic Acid<span style="white-space:pre"> </span></p><p>Color: White Cream<span style="white-space: pre;"> </span></p><p>Texture: Fine, creamy, lump-free<span style="white-space: pre;"> </span><br></p><p><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"></table><table border="0" cellpadding="0" cellspacing="0" width="540" style="width: 405pt;"><colgroup><col width="120" style="mso-width-source:userset;mso-width-alt:4388;width:90pt"><col width="180" style="mso-width-source:userset;mso-width-alt:6582;width:135pt"><col width="80" span="3" style="width:60pt"></colgroup><tbody></tbody></table></p>