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Product Specifications
Product Specifications
1. Product Description Hard cheese, 40% Fat in dry matter variations of 64%, 62% or 60%.
2. Chemical Characteristics
Chemical Tests * Specifications Test Methods
Moisture ~ 36% / 38%/ ~ 40% LST EN ISO 5534/ Food Scan EI
Fat in D.M 40 (+1,6 – 1,0) % LST ISO 11870 / Food Scan EI
Salt in D.M 1,8-4,0 % LST ISO 5943/ Food Scan EI
Values of pesticides, toxins, radionuclids, heavy metals and other chemical tests are in accordance with legal
reguirements
3. Microbiological Characteristics
Microbiological Tests* Specifications Test Methods
Coliforms, g <1000 LST ISO 4832
Yeasts/ Moulds, cfu/g <1000 LST ISO 6611
Listeria monocytogenes Negative in 25g LST EN ISO 11290
Salmonella Negative in 25g LST EN ISO 6579
Coagulase- Positive Staphylococcus ,g <100 LST EN ISO 6888-1+A1
*in accordance with Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
4. Physical Description
Color Whitish-yellowish color. In aged cheese, the color becomes more yellow.
Appearance Cheese surface clean, with marks from pressing.
Body & Texture Consistency is smooth, with individual cheese holes. Longer maturing cheese might have cracks on the
rind.
Aroma & Taste Typical to cheese. Aged cheese has a stronger aroma.
6. Packaging
Each cheese block is covered in a polymeric bag. Cheese is then packed in a carton.
10. Traceability
Information on label: XXXXXXXX (day-month-year-Lot No)