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Cheddar - Unipolcom - worldwide dairy products

Actualités

Cheddar

CARACTERISTIQUES PHYSICO-CHIMIQUES et BACTERIOLOGIQUES

Matières grasses en matière seche 50% mini
Matière sec 61% mini
Sel 2,2% maxi
 
Coliformes 100/g maxi
E. Coli 10/g maxi
Listeria monocytogenes absence/25g
Salmonelles absence/25g
Levures et moisissures 500/g maxi

DATE DE PEREMPTION:

6 mois de la date de production.

CONDITIONNEMENT:

Blocks de ca. 15kg  à  ca. 20 kg , emballés en  cryovac.


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