PRODUCT DESCRIPTION:
Cheese-Like Product is a product with additional vegetable oil produced from skimmed, pasteurised, normalised vegetable oil with rennet and lactic bacteria culture by appropriate clot processing.
CHARACTERISTIC:
Yellow colour, mild, aromatic, slightly sour, older product may be slightly spicy. Rectangular loaf with a slightly round sides.
APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.
BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.
| CHEMICAL PARAMETERS: | ||||
| Fat in dry matter (%) | ≥ 45 | |||
| Fat (%) | ≥ 26,0 | |||
| Moisture (%) | ≤ 48,0 | |||
| Salts (%) | 1,5-2,5 | |||
| MICROBIOLOGICAL PARAMETERS: | ||||
| Coag. positive Staph. /g | ≤ 10,0 | |||
| Listeria /25 g | absent | |||
| E- Coli /0,1 g | absent | |||
| Salmonella /25 g | absent | |||
| Coliforms /0,1 g | ≤ 100 | |||
| Yeast /g | ≤ 50 | |||
| Mould /g | ≤ 50 | |||
STORAGE:
Product must be stored in a cool, dry place, cooling store allowed to keep constant temperature of product from 0° C to +10 °C.
Shelf life: Loafs – 90 days, slices 90 days
PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.