Listeriamonocytogenes (cfu/25 g) Free
Salmonellaspp (cfu/25 g) Free
Staphylococcuscoagulase positive (ufc/g) M?x. 6
Fungus andYeast (ufc/g) M?x. 50
Coliforms 45?C(ufc/g) M?x. 50
totalColiforms (30?C)(ufc/g) M?x. 50
MICROBIOLOGICAL
Protein(g/100 g) TypicalValues 30
NaCl (g / 100 g) M?n.2,20 - M?x. 2,80
pH Min. 5,05 - M?x. 5,70
Humidity (g / 100 g de queso) Min.33,0 - M?x. 35,0
Fat in drybase Min.47,0 - M?x. 49,0
Fat (g / 100 g) Min.30,5 - M?x. 33,5
PHYSICAL-CHEMICAL
Hard cheese, Italian type, excellent taste
Package: | Packing: Cryovac in 7 kgs forms corrugated carton box containing 2 forms each one. |
Payment Terms: | L/C,T/T |
Place of Origin: | Uruguay |
Category: | Cheese |
Category:Cheese GOYA ARGENTINO CHEESE SBRINZ ARGENTINO CHEESE Texture: Hard Moisture: 35 % Max ...
Come From hallar trading
Place of Origin:Switzerland Texture:Hard & Semi-Hard Type:Swiss Category:Cheese We are reputable cheese producer in Switzerland and export our famous hard and semi hard cheeses to Hong Kong, China and Asia. ...
Come From Swiss Cheese Export