Product Description1) CHEDDAR CHEESE Clean acid and distinct cheddar flavour with a firm body, close texture and solid smooth compact appearance, creamy yellow and free from foreign /extraneous matters Chemical Analysis Moisture: 37.0%- max PH( at 24-48 hours) 5.1- 5.4 Salt : 1.7% typical Brine: 4.5 - 5.5% Fat in Dry
Product DescriptionMOZZARELLA CHEESE Physical Analysis: Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be commensurate with age. Body and texture is to be commensurate with age. Color and condition: As white as possible. Chemical Analysis: Moisture % 43% max FDW % 45% approx PH at 3 weeks
Product Descriptionskimmed milk powder SPECIFICATIONS: Skimmed Milk Powder (1 st Grade / Premium Grade): Milk Fat : Max 1.25 % Moisture : Max 4.00 % Protein : Approx. 35 % Minerals : Max 8.00 % Titrable Acidity : Max .015 % WPNI : 1.51- 5.99mg/gm Plate Count : Max 10,000/gm Coilform,Salmonella, Yeast, Staphylococci :
Product DescriptionCheese Powder Matured cheddar and a range of other cheeses, Salt SPECIFICATIONS Moisture Max 5 % Ash 9 to 13% pH (+/-0.2) 5.9 Lactose Max 5 % Fat 39 to 44% Protein 34 to 39% Solids Min 95 % Salt 5 to 7% Phosphate (P2O5 - E339) 16g/kg MICROBIOLOGICAL Coliforms Max 10 /g Total plate count Max 10000 /g
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