Cheese

Our product range contains a wide range of Cheddar Cheese/mozzarella Cheese

Cheddar Cheese/mozzarella Cheese

Chemical Analysis of cheddar cheese

Moisture
37.0 % max

pH (at 24-48 hours)
5.1 - 5.4

Salt
1.75 % typical

Brine
4.5 5.5 %

Fat in Dry Matter
Min 50.0%

Grade (@ 3 weeks)
91 pts min

Microbiological Analysis

Coliforms
ND / 0.1g

E. Coli
ND / g

Yeast & Mould
50 / g max

Coag +.Ve Staphylococci
< 100 /g

Listeria
NEG / 125 g

Salmonella
ND / 125 g

Net weight

Cheddar cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)

Storage and shipping temperature

Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3 Celsius.

Mozzarella Cheese

Mozzarella Cheese derived from clean, fresh, pasteurized and standardized cow milk. It contain no animal rennet.

Flavour and aroma:-
Clean, pleasant and free from objectionable taint or off flavors.

Body and Texture:-

Its firm, smooth loaf with smooth surface. The shredded or diced Mozzarella cheese is loose and free from clumps except those that readily break up with slight pressure.

Colour:-
Natural of cow milk, shall be uniform with bright sheen.

Shelf life: 5 months from date of production.

CHEMICAL CHARACTERSTICS:

Percent Moisture
:
48.00
Percent Milk fat (on dry basis)
:
41.00 - 45.00
Percent Protein
:
21.00 - 23.00
Percent salt (as NaCl)
:
1.00 - 2.00
pH
:
5.00 - 5.20
MICROBIOLOGICAL CHARACTERSTICS:
Coliform count per gram
:
Absent
Yeast and Mold per gram
:
20 (max.)
E.coli per gram
:
Absent
Staph. aureus per 25 gram
:
Absent
Salmonella per 25 gram
:
Absent
Lysteria monocytogenes
:
Absent