Product Description

Fresh rennet cheese made from pasteurized and standardized cow’s milk.

Ingredients

milk, salt, lactic acid bacteria, stabilizer – calcium chloride.

Sensory Characteristics

Skin: smooth, firm, adhering to the flesh; slight and small traces of perforation and unevenness and roughness of the skin surface are acceptable.

Color: natural, slightly creamy, uniform throughout the mass

Taste and aroma: clean, milky, sterile, with a slight pasteurization aftertaste. Clean, delicate taste, typical of fresh cheese.

Consistency: the cheese pulp is compact, slightly crumbly, rubbery, somewhat hard, typical of fresh cheese

Physicochemical Parameters

Water %: max 45

Fat in dry matter %: 45 ± 2

pH: 5,3-5,7

Microbiological Parameters

COLI bacteria: Absent in 0.001g

E. Coli: < 50 UFC / 1g

Molds and Yeasts: < 100 UFC / 1g

Staphylococcus aureus: < 50 UFC / 1g

Salmonella: absent in 25 g

Listeria monocytogenes: absent in 25 g

Allergens

Milk

GMO

The product does not contain genetically modified ingredients and is not produced from such ingredients.

Shelf Life

Minimum shelf life: 90 days from the date of manufacture.

Storage

Temperature: from 0°C to 6°C.

Packaging

Direct packaging: transparent Cryovac film with a slightly bluish tint. Collective packaging – cheese arranged on a pallet according to the customer’s requirements. Cheese weight and dimensions: block 30x50x10 cm, weight – approx. 16-18 kg.

Nutritional Value 100 g

Energy value: 1446 kJ / 348 kcal

Fat: 27 g

– saturated: 18 g

Carbohydrates: 1,9 g

– sugars: 0 g

Protein: 24 g

Salt: 0,60 g

Transportation

Methods of transport that protect the product from contamination, damage, and harmful weather conditions, i.e., isothermal transport maintaining a temperature between 0°C and 6°C. A valid vehicle health certificate is required.