1. Product information
Description of product: semi-hard goat's cheese foil 15 kg made from pasteurized goat's milk, matured for 4 weeks
2. Origin: The Netherlands
3. Ingredients (in order of decreasing weight)
pasteurised goat's milk
kitchensalt
lactic starter
microbial rennet
preservative E1105
| 4. Chemical/Physical properties |
average | tolerance |
| Moisture | 39,5 % | 36,5-42,5 |
| Dry matter content | 60,5 % | 57,5-3,5 |
| Fat dry matter | 56 % | 51-61 |
| Moisture in fat-free matter | ||
| pH | 5,4 | 5,2-5,6 |
| 5. Microbiological parameters | target | max. | method |
| Total Plate Count | |||
| Yeasts | 1.000 | 10.000 | IDF94B |
| Moulds | 100 | 1.000 | IDF94B |
| Staphylococcus aureus | 0 | 100 | ISO 5944/IDF 60 |
| Enterobacteriaceae / coliform | 100 | 1.000 | ISO 4832/IDF 73B |
| Escherichia coli | 10 | 100 | ISO16649-2/IDF170 |
| Salmonella sp. | abs/25g | N.A. | AOAC 955.07 |
| Listeria monocytogenes | abs/25g | N.A. | ISO 11290-1 |
| Campylobacter |
|
6. Nutritional value per 100g
| Energy | 1630 kJ 388 kcal |
| Water | 39,5 g |
| Protein | 21 |
| Fat | 34 g |
| Carbohydrate | sporen g |
| Salt | 1,9 g |
| Calcium | 690 mg |
7. Allergens:
milk protein, lactose, egg
8. Other
| Taste | soft, specific |
| Consistency | sufficient strong and cutable |
| Colour | inner part white |
| Colour rind | n.a. |
| Rind treatment | n.a. |
| Shape | rectangle, flat block |
| Weight | 15 kg (14,2 - 15,7) |
| Dimensions (mm) | 500 (480 - 520) x 300 (290 - 310) x 100 (95 - 105) |
| Way of transport | cooled |
| Temperature during transport | < 7 °c |
| Other conditions | |
| Temperature at delivery | < 7 °c |
| Storage temperature | 4-7 °c |