1. Product information
Description of product: Semi hard goat's cheese Italiano 48+. 15 kg packed in foil. Made from pasteurized goat's milk.
2. Origin: The Netherlands
3. Ingredients (in order of decreasing weight)
pasteurised goat's milk
kitchensalt
lactic starter
Italian herbs 0,9%
calciumchloride E509*
microbial rennet
*= technical substance declaration not on label
| 4. Chemical/Physical properties |
average | tolerance |
| Moisture | 42,5 % | max. 42,5 |
| Dry matter content | 57,5 % | min. 57,5 |
| Fat dry matter | 55 % | 50-59,9 |
| Moisture in fat-free matter | ||
| pH | 5,4 | 5,2-5,6 |
| 5. Microbiological parameters | target | max. | method |
| Total Plate Count | |||
| Yeasts | <1.000 | ||
| Moulds | <1.000 | ||
| Staphylococcus aureus | <100 | ||
| Enterobacteriaceae / coliform | <300 | ||
| Escherichia coli | |||
| Salmonella sp. | abs/25g | ||
| Listeria monocytogenes | abs/25g | ||
| Campylobacter |
|
6. Nutritional value per 100g
| Energy | 1511 kJ 365 kcal |
| Water | 42,5 g |
| Protein | 22,3 g |
| Fat | 30,6 g |
| Carbohydrate | 0 |
| Salt | z.o.d.s. 2-4 |
| Calcium | 779 mg |
7. Allergens:
milk protein, lactose
8. Other
| Taste | characteristic |
| Consistency | smoothand sliceable |
| Colour | |
| Colour rind | |
| Rind treatment | |
| Shape | rrectangle |
| Weight | 14,0 - 17,0 kg |
| Dimensions (mm) | ca. 500 x 300 x 100 |
| Way of transport | cooled |
| Temperature during transport | < 7 °c |
| Other conditions | |
| Temperature at delivery | < 7 °c |
| Storage temperature | < 15 °c |