Cheddar Cheese – Curd

PRODUCT DESCRIPTION

The Cheddar Curd is produced from pasteurized milk with determined fat content with the addition of salt and dairy cultures. The block must be rectangular with no mechanical damage.

FLAVOURS

The product will have a clean flavour characteristic of the variety type and will be absent of undesirable aromas and flavours. The cheese will be characterized by the following guidelines dependent on flavour and age: Maximum ripening period of 2 weeks.

INGREDIENTS

Milk, salt, bacteria culture.

Chemical Standards
Typical
Tolerance
Moisture
38 %
Max. 39 %
Fat in dry matter
50.5 %
Min. 49 %
Salt
1,7 %
Max. 2,2 %
Packaging
Net weight
Block 20 kg
MICROBIOLOGICAL STANDARDS
TARGET
REJECT
Escherichia coli
< 100cfu/g
>1000cfu/g
Staphylococcus aureus
< 100cfu/g
>500cfu/g
Salmonella
Absent /25g
Present /25g
Listeria
Absent /25g
Present /25g
TYPICAL NUTRITIONAL VALUES/100G
Energy
1572kJ/378kcal
Fat
31g
of which saturates
20g
Carbohydrates
0,1g
of which sugars
0g
Fibres
0g
Protein
25g
Salt
1,7g

The product must comply with all UK & EU regulations relating to food safety, hygiene and allergens, and any specific customer requirements.

logo - Cheddar Cheese - Curd

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