Emmentaler Cheese 45%

PRODUCT DESCRIPTION

Emmentaler 45% fat in dry matter is a hard cheese, which is suitable for slicing. It is matured for at least 7 weeks. It is at most 10 weeks old. At loading, max 4 days palletised if applicable. It has a smooth surface. The inner appearance is pale yellow. Texture is elastic with regular holes as big as cherries. The taste is aromatic.

Ingredients: pasteurized cow’s milk, salt, cheese-making cultures, calcium chloride (no declaration obligation), microbial rennet.

Chemical / Physical characteristics
Parameter
Min.
Target
Max.
Fat
26%
27,5%
30%
Dry Matter
60%
-
-
Fat in dry matter
45%
45%
48%
Water content in nonfat cheese
45%
-
56%
Salt
0,6%
1%
1,4%
pH
5,4
-
5,7
Microbiological characteristics
Enterobacteriaceae
< 1000 cfu/g
E. Coli
< 100 cfu/g
Yeast and mould
< 100 cfu/g
Salmonellae
Neg/25g
Listeria monocytogenes
Neg/25g
Coagulase-pos. Staphylococcus aureus
< 10 cfu/g
Bacillus cereus
< 10 cfu/g
Nutritional Value/100g product
Energy
1495kJ/360kcal
Fat
27,4g
of which saturates
18,54g
Carbohydrates
<0,5g
Of which sugars
<0,5g
Protein (N*6,38)
26,94g
ALLERGENS

Milk and products thereof (including lactose)

STORAGE AND SHELF LIFE

Storage conditions: +2°C to +8°C. Expiry from date of production: 6 months.

FOOD LEGISLATION

This product, including its packaging and labelling, complies with the applicable German and EU legislation and has been produced or treated under satisfactory conditions, with the appropriate care and using the appropriate hygiene and quality controls.

GMO

The product is not produced by genetic engineering and does not contain genetically modified microorganisms, and as such is not subject to declaration of ingredients in accordance with directives 1829/2003 and 1830/2003

CONTAMINANTS

Heavy metals, pesticides, PCBs, mycotoxins, dioxines, inhibitors. Conforms to EU regulations.

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