1 Product description
Fresh goat cheese curd made from pasteurized goats milk
2 Ingredients (in order of decreasing percentage of weight)
| % total | Irradiated | GMO? | |
| Pasteurised goat milk | 99.9 | No | No |
| Salt | 1 | No | No |
| Rennet | < 0.1 | No | No |
| Calcium chloride E509 | < 0.1 | No | No |
| Starter culture | < 0.1 | No | No |
3 Chemical / Analytical Analysis
| Moist curd | Solid curd | |
| Moisture | 58-62 % | |
| Dry substance | 38-42 % | |
| Fat in dry substance | >45 % | >45% |
| pH-value | 4,25 – 4,50 | 4,25 – 4,50 |
| Humidity in the degreased cheese | <79% | 71.5-74% |
| Example of use | Fresh goat’s cheese | Ripened goat’s chees |
4 Microbiological parameters
| Target | Maximum | Method | |
| Yeasts /g | |||
| Moulds /g | |||
| Enterobacteriaceae/g | <100 | <1000 | ISO 21528-1 |
| Staphylococcus aureus /g | <10 | <100 | EN/ISO6888-1/2 |
| Salmonella sp./25g | absent/25 g | Absent/25 g | EN/ISO6579 |
| Listeria monocytogenes/25g | absent/25 g | Absent/25 g | EN/ISO11290-1 |
| E. Coli/g | <100 | <1000 | ISO 16649-1/2 |
5 Nutritional value per 100 g
| Energy | 1356 kJ |
| Salt | 327 kcal |
| Proteine | 15.7g |
| Fat | 25.7g |
| Carbohydrates | 1g |
|
6 Packaging |
|
| Material primary packaging | Filmed Boudin of 10kg (polyamide: PA) + metal clip |
| Contents primary packaging | 10kg-20kg |
| Material secondary packaging | / |
| Weight secondary packaging | / |
| Contents secondary packaging | / |
| Weight per pallet | ± 960kg |
| Type pallet | American pallet |