Cheese products

Cheese products

White cow's milk cheese in brime

White Cheese (14400kgs net weight)

100% cow milk cheese
90-92%  cow milk and  8-10% FAT
80%  cow milk and 20% FAT

1800 plastic vessel of 8 kg in the refrigerator truck / 60 vessels / pallet. 32 pallets.
In a 40'ft refrigerator container. HC 23 Europallets at 45'ft. HC fridge 32 europallets,
at 20'ft. refrigerator 10 europallets.
Temperature: from 2nd to 6th (average 4th).

Yellow cow cheese: ( ~22000 kg / refr truck)

100%  Cow milk
80% Cow milk and 20 %  FAT
60% Cow milk and 40 % FAT

Analysis certificate for 100% Cow Milk Cheese

Name of The Product: White Cheese from Cow Milk 100%

Standard For Product Conformity: TD 01 -2008

Raw Material: Cow milk; skimmed cow milk produced on the day of production, ferment; yeast, salt, calcium chloride; lactic / or citric acid; drinking water;

Organoleptic:

  • Form: Parallelepiped pieces with a rectangular base and rectangular walls;
  • Dimensions: Base - 10 ± 2 cm;
  • Mass: 900 ± 100 g;
  • Appearance of the pieces: Well-formed, easily removable, non-friable, no surface contamination;
  • Consistency at 18-20 C: Moderately hard, slightly elastic;
  • Cut surface and Texture: Smooth, porcelain fracture, without or with single bacterial pores without outlining the layers;
  • Color: White with a slightly creamy hue;
  • Taste and Odor: Specific for mature cheese, moderately saline with expressed acidity,
  • Aftertaste and smell: not allowed;

Physicochemical

Index Technical DocumentationTD 01-2008
Water Content in %Max 58%
Acidity in ° T: no less than
Of The Cheese180
Of The Brine120
Fat in dry matter, in %: no less than~35%
Salt content in %:
Of The Cheese2.5
Of The Brine6.0 – 8,0

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