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Cheddar Cheese – Mild White

PRODUCT DESCRIPTION

The product is made from pasteurised whole cows milk. The colour must be creamy white and uniform throughout the product possessing a close texture with firm, smooth body. The block must be rectangular with no rounded edges and not mis-shaped.

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 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.

Chemical Standards
Typical
Tolerance
Moisture
37%
Max 39%
Fat in dry matter
Min 48%
Salt
1,8g ± 0,2%
Microbiological Standards
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
Nutritional value per 100 gram product
Parameter
Average per 100g
Reference method
Energy (Kcal)
339,61
Energy (Kj)
1420,94
Fat
22,87%
Derived from ISO 1443
Saturates
14,76%
Derived from ISO 5508
Mono-unsaturated
6,20%
Derived from ISO 5508
Polyunsaturated
0,64%
Derived from ISO 5508
Undefinable fatty acids
1,28%
Derived from ISO 5508
Cholesterol (mg)
61,34
Gas chromatography
Proteins
26,59%
Derived from ISO 937
Carbohydrate
Content
Content

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

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