离岸价格
获取最新报价|
Minimum Order
位置:
-
最小订单价格:
-
最小订单:
-
包装细节:
-
交货时间:
-
供应能力:
-
付款方式:
-
South Africa
联系人 Mr. Christopher
midrand, Midrand, Gauteng
SPECIFICATION FOR CHEDDAR CHEESE
General Description
Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid, smooth compact appearance. The condition of each block shall be uniform, creamy yellow, with a symmetrical shape and free from foreign/extraneous matter.
Chemical Analysis
Moisture : *7.0 % max
pH (at ****8 hours) : 5.1 - 5.4
Salt : 1.*5 % typical
Brine : 4.*5.5%
Fat in Dry Matter: Min *0.0%
Grade (@********************n
Test Method
AS ***0.8.*****3
AS***0.1.*****9
IDF *8A ***8
Calculated
AS***0.1.*****8
DPI&E
Microbiological
Analysis
Coliforms
ND /
0.1g. AS***6.2.*****2
E. Coli ND/g AS***6.2.*****2
Yeast & Mould *0/gmax IDF *4B ***0
Coag +.V e
Staphylococci
<**0/g
FSL 2
Listeria NEG/**5g
TECRA E.I.A.
Salmonella
ND/**5g
PSL 1
Net Weight
Cheddar cheese is packed in a fibreboard carton with a minimum weight of *0kg (Max *0.1kg)
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 3Celsius
