Palanga cheese

Palanga cheese specification

Medium fat semi-hard cheese

Ingredients:

Pasteurized cow's milk, salt, culture, calcium chloride E509, potassium nitrate E252, Rennetm Annato E160B

Organoleptic:

Taste and flavor                      Specifically sensible cheese taste and flavor, slighty acid.
                                             Slight bitterness ir permissible on winter and spring.
Consistency                           cheese mass is soft, plastic, slightly stiff
Colour                                   from light yellow to yellow
Cut surface appearance         the eyes are round, oval or of irregular form.
External appearance             even, thin, unracked rind with thin under-rind layer covered

Dimensions, cm:

Length                                  30-31
Height                                   9-10
Width                                   12-13
Mass, Kg                              3.5-4.2

Microbiological

Coliform                              <500/gr.                                 LST ISO 5541-1
E.coli                                 <100/gr.                                 LST ISO 7251
Staph aureus                     <100/gr.                                  LST ISO 6888-1
Yeast and mold                  <100/gr.                                  LST ISO 6611
L. monocytalogenes       negative/25 gr.                              LST ISO 10560
Salmonella                     negative/25 gr.                             LST ISO 6579

Chemical and Physical

Butterfat (dry basis)        40%

Medium fat semi-hard cheese