Sensory characteristics | |
Taste, flavor: |
intense creamy and pasteurization odor, no off-odors or off-flavors, insufficiently intense creamy and-or pasteurization odor |
Texture: |
dense, plastic, homogeneous or insufficiently dense and plastic, shiny or low-gloss surface on a cut, or slightly matte |
Color: |
from light yellow, homogeneous throughout the mass |
Physical and chemical characteristics | |
Moisture, %: |
max. 25 |
Fat, %: |
min. 72,5 |
Acidity, °Т: |
max. 26 |
|
|
|
|
Microbiological characteristics | |
TVC, cfu/g: |
max.1·105 |
Coliforms 0,01 g: |
negative |
S.aureus 0,1 g: |
negative |
Pathogens (incl. salmonella) 25 g: |
negative |
L.monocytogenes 25 g: |
negative |
Mould, Yeast, cfu/g: |
no more than 100 in total |
|
|
|
|
Other characteristics | |
Shelf life: |
from 9 to 24 months from the date of production depending on storage conditions |
Packaging: |
cardboard boxes with inner polyethylene or parchment liner bags, net weight 20 or 25 kg |