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analogue cheeses: mozzarella, cheddar, gouda, edam, kashkaval, pizza cheese, vegan cheese
in order to serve our clients better, quicker, more competitive and with a wider product range we decided to
merge our power with the youngest, most modern, largest and best manufacturer in europe for alternative cheese.
organoleptic characteristics | |
colour | white to light cream |
flavour and odour | clean, with no objectionable off- flavour and odour |
physical and chemical analysis | |
milk fat (not less than) | 82 % |
non-fat milk solids (not less than) | 2 % |
moisture (not more than) | 16 % |
titratable acidity (not more than) | 0,21 % (23) |
ph (not less than) | 6,25 |
microbiological criteria | |
plate count (less than) | 10 000 /g |
coliforms (not more than) | 1 / g |
salmonella | negative per 25 g |
listeria monocytogenes | negative per 25 g |
pharmacologically active substances | not exceeding the limits set in regulation 37/2010/ec |
combined total of residues of all substances | not exceeding a value fixed in regulations ec |
average nutrition values/100g | |
fat | 82 g |
proteins | 0,5 g |
carbohydrates | 0,8g |
energy | 743 kcal / 3056 kj |
packing: in cardboard boxes with parchment or polyethylene liner, 25 kg and 10 kg.
storage: at a temperature not up:
minus 12- not longer than 12 months from the date or production,
minus 18- not longer than 24 months from the date of production.
