Ingredients:
Pasteurized sheep’s milk (74ºC/30 seg.), Cl2Ca (50 ppm) lactic cultures and animal rennet. Cows milk presence (0,00 %).
Curd freezing process: In a tunnel at –35ºC.
Storage at: -18ºC
Packaging:
Bags of 20 Kg net. Euro pallets, 48 bags (960 kilos). Bags are from plastic, air tight.
Organoleptics:
Soft texture,white color and fresh flavor.
Chemical:
| Dry matter: | 44% or accordingly to clients demand |
| Moisture: | 56% |
| pH: | 4,35 +/- 0,07 |
Nutritional Value: 385 Kcal/100g <> 1.192 Kjul/100g
Shelf Life:
2 years from production date, if storage conditions are adecuated < -18ºC.
labels: Every bag will have the company registration code, the production date, validity date, Lot number, net weight and temperature for conservation.
Microbiologics
| Coliformes totales a 30ºC | <10 UFC / g |
| Coliformes fecales a 44ºC | <10 UFC / g |
| Staphylococcus aureus | < 10 UFC / g |
| Salmonella | Ausencia en 25g |
| Listeria monocytogenes | Ausencia en 25g |
| Yeast and moulds |
Normal <10 UFC / g |