White Brine Cow Cheese

Moulds, g:                                                                <100 g

Enterobacteria, g:                                                    <100 g

Aerobe spores, g:                                                     <1000 g

Lactobacilli, g:                                                         <100 g

GKZ fresh, g:                                                           <1000 g

Microbiological indexes:                         

Butter content in dry matter, %:                           45,0 to 46,0 %

Water content, % :                                                  58,5 to 59,5 %

Squeesed weight 2-4 hours after, g:                     7,90 +/-0,1 g

Lactic acid, %:                                                         1,0 to 2,0 %

Salt- cheese  /NaCI, %:                                           3 to 4 %

Salt-brine /NaCI, %:                                               6,0 to 7,0 %

pH values of the cheese:                                          4,0 to 4,7

Presence of moulds in the tin-box:                         None

Remained time of applicability:                             8 Months

Temperature of supply, :                                    4 to 7

SPECIFICATION  OF COWS MILK BRINE  CHEESE.brend "FETTINA"

We want to offer to your attention some typical Bulgarian products which get a good response in Europe, as well as in Egypt, Tur