Fresh Cheese
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 – 50%
B. Fat on Dry Basis 30 – 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
Chemical Analysis
Moisture : 37.0 % max pH (at 24-48 hours) : 5.1 - 5.4 Salt : 1.75 % typical Brine : 4.5–5.5% Fat in Dry Matter: Min 50.0% Grade (at 3 weeks): 91 pts min Microbiological Analysis Coliforms                                       ND / 0.1g.                 AS1766.2.3-1992  E. Coli                                           ND/g                         AS1766.2.3-1992 Yeast & Mold                             50/gmax                    IDF 94B 1990   Coag +.V e Staphylococci           <100/g                FSL 2                 Listeria                                         NEG/125g             TECRA E.I.A.              Salmonella                                  ND/125g                      PSL 1 Net Weight Cheddar cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)
Storage and shipping temperature Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3Celsius.
