Description
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 3Cels
