Cheddar Cheese – Mild Coloured

PRODUCT DESCRIPTION

The product is made from pasteurized whole cow’s milk. The colour must be pale orange and uniform throughout the product which possesses a close texture with firm, smooth body. 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 characterised by the following guidelines dependent on flavour and age: Mild: 4-16 weeks. The determination of grade ultimately depends on flavour profile. Ingredients: whole milk, cheese lactic starter culture, vegetarian rennet, salt, annatto.

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

CHEMICAL CHARACTERISTICS
Typical
Tolerance
Moisture
37%
Max 39%
Fat in dry matter
Min 48%
Salt
1,8g ± 0,2%
MICROBIOLOGICAL STANDARDS
Parameter
Typical
Tolerance
Enterobacteriaceae
<100cfu/g
>100cfu/g
Escherichia coli
<10cfu/g
>10cfu/g
Yeasts and moulds
<300cfu/g
>300cfu/g
Staphylococcus aureus
<10cfu/g
>10cfu/g
Salmonella
Absent /25g
Present /25g
Listeria
Absent /25g
Present /25g
TYPICAL NUTRITIONAL VALUES/100G
Energy
1725kJ/416kcal
Fat
34,9g
of which saturates
21,7g
Carbohydrates
0,1g
of which sugars
0,1g
Fibres
0g
Protein
25,4g
Salt
1,8g
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