Fresh Cheese

FINISHED PRODUCT ANALYSIS:

A. Moisture 45 – 50%

B. Fat on Dry Basis 30 – 44.5%

C. Salt 1.5 up to 2%

D. pH 5.1 5.4

E. Color Creamy White

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Category: Dairy products

Description
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Description

Chemical Analysis

Moisture : 37.0 % max
pH (at 24-48 hours) : 5.1 - 5.4
Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%
Grade (at 3 weeks): 91 pts min

Microbiological Analysis 
Coliforms                                        ND / 0.1g.                 AS1766.2.3-1992   
E. Coli                                            ND/g                          AS1766.2.3-1992
Yeast & Mold                              50/gmax                      IDF 94B 1990    
Coag +.V e Staphylococci            <100/g                         FSL 2                 
Listeria                                         NEG/125g                    TECRA E.I.A.              
Salmonella                                   ND/125g                       PSL 1

Net Weight
Cheddar cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)

Storage and shipping temperature
Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3Celsius.

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