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Parmesan Cheese Hard Cheese

<h3> A natural Parmesan cheese prepared from pasteurised milk, starter cultures, salt and rennet which is then matured over 12 months. It has a sharp, full and piquant flavour, is pale yellow in colour and has a hard smooth texture, typical of Parmesan cheese. It is presented as a wheel of cheese coated in a black wax and is suitable for use in a wide variety of applications. <ul style="font-size: 24px; font-weight: 400; white-space: pre-wrap;"><li style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Compositional Standards:</li></ul>Moisture: Not more than 32.00 %Salt: Average 2.800 %Fat dry weight: Not less than 32.00 %PH: Average 5.25<span style="font-size: 18pt; font-family: Arial; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;"> <ul style="font-size: 24px; font-weight: 400; white-space: pre-wrap;"><li style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Microbiological Standards:</li></ul></h3><h3 style="font-family: "open sans", "Helvetica Neue", Helvetica, Arial, sans-serif; color: rgb(0, 0, 0);"> <div dir="ltr" style="margin-left: 0pt;"><table style="border: none; width: 451.276pt;"><colgroup><col width="*"><col width="*"><col width="*"><col width="*"></colgroup><tbody><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 14pt; font-family: "Helvetica Neue"; background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Microorganisms</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">Standars of aceptance</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 14pt; font-family: "Helvetica Neue"; background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Category ICMSF</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 14pt; font-family: "Helvetica Neue"; background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">Testing Method</td></tr><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">Coliforms/g (30C)</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">n=5 c=2 m=5000 M=50000</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">5</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">FIL73A:1985</td></tr><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">Coliforms/g (45C)</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">n=5 c=2 m=1000 M=5000</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">5</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">ALPHA 1992 c.24</td></tr><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">Stafilococos coag. positiva/g.</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">n=5 c=2 m=100 M=1000</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">5</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">FIL145:1990</td></tr><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">Salmonella spp/25 g.</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">n=5 M=0</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;"> 10</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;">FIL93A:1985</td></tr><tr style="height: 0pt;"><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;"> Lysteria Monocytogenes</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;"> n=5 m=0</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">  10</td><td style="padding: 5pt; border-width: 1pt; border-style: solid; border-color: rgb(0, 0, 0); vertical-align: top;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;"> FIL143:1990 </td></tr></tbody></table></div></h3><h3 style="font-family: "open sans", "Helvetica Neue", Helvetica, Arial, sans-serif; color: rgb(0, 0, 0);"> </h3><h3><ul style="font-size: 24px; font-weight: 400; white-space: pre-wrap;"><li style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt; text-indent: -18pt; padding: 0pt 0pt 0pt 18pt;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Physical Standards:</li></ul><span style="color: inherit; background-color: transparent; font-size: 14pt; font-family: "Helvetica Neue"; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Appearance: A neatly cut, smooth yellow to creamy white coloured, solid wheel of cheese. Flavour and Odour: A clean, full piquant flavour with enzyme type background and a slightly sweet note. It shall have a typical Parmesan odour with no off or objectionable flavours and odours present.<span style="color: inherit; background-color: transparent; font-size: 14pt; font-family: "Helvetica Neue"; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Texture: A firm, slightly granular but otherwise close texture.<span style="font-size: 18pt; background-color: transparent; font-family: Arial; color: rgb(0, 0, 255); font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;"> <ul style="font-size: 24px; font-weight: 400; white-space: pre-wrap;"><li style="line-height: 1.8; margin-top: 0pt; margin-bottom: 10pt; text-indent: -18pt; padding: 0pt 0pt 0pt 18pt;"><span style="font-size: 18pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Packaging:</li></ul>Parmesan cheese is packed in approx. 89kgs random weight waxed wheels.<span style="font-size: 18pt; font-family: Arial; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">  <ul style="font-size: 24px; font-weight: 400; white-space: pre-wrap;"><li style="line-height: 1.8; margin-top: 0pt; margin-bottom: 10pt; text-indent: -18pt; padding: 0pt 0pt 0pt 18pt;"><span style="font-size: 16pt; font-family: Roboto; color: rgb(0, 0, 255); background-color: transparent; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline;">Storage and shipping temperature:</li></ul>Parmesan cheese should be transported, stored and distributed under refrigeration conditions and the recommended transport temperature is 04°c. <img alt="EDITABLE-logo_pie-de-pagina-mail.png" src="https://lh4.googleusercontent.com/P1urXovl9NwFe6cSLQc5UQS-DwhT5ED2G5YE8AovjRRkJI7fAy3QdUgC3xPYNyOEqwKLk-qhYlQjnKP1y49gWF1aJY3pzXYl1Pa_s14ipNegpVSrc4K8tjmKJz8MS4yXZYLmzHJw" width="600" height="56" style="border-width: initial; border-style: none; transform: rotate(0rad); float: left;"></h3>