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Cheddar

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Fat in d.m. 50% min.  
Dry matter 61% min.
Salt 2,2% max.
 
Coliforms 100/g max.
E. Coli 10/g max.
Listeria monocytogenes negative/25g
Salmonella negative/25g
Yeasts and moulds 500/g max.

SHELF LIFE:

6 months from the production date.

WEIGHT:

Blocks of ca. 15 – ca. 20 kg.

PACKAGING:

Packed in cryovac.


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