Cheddar Curd

PRODUCT DESCRIPTION

The cheddar curd is produced from pasteurized milk with determined fat content and with the addition of salt and dairy cultures. 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.

The product complies with all EU regulations relating to food safety, hygiene, and allergens.

STORAGE AND SHELF LIFE

If the product is stored at 2-8°C, shelf life should be 12 months.

CHEMICAL CHARACTERISTICS
Typical
Tolerance
Moisture
38 %
Max. 39 %
Fat in dry matter
50.5 %
Min. 49 %
Salt
1,7 %
Max. 2,2 %
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/379kcal
Fat
31g
of which saturates
20g
Carbohydrates
0g
of which sugars
0g
Fibres
0g
Protein
25g
Salt
1,7g
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