PRODUCTION SPECIFICATION |
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| Date: | ||
| Product Name: | HALLOUMI CHEESE | |
| Description: | SOFT CHEESE | (25% Fat) |
| Packing: | PE/PA Wrapping | Weight: Various |
| Buyer's Name | ||
| INGREDIENTS: | Pasteurized cow, goat and sheep's milk, salt, mint, non animal rennet. | |
| Product Characteristics: | ||
| Form: | Rectangular | |
| Consistency: | Firm | |
| Taste: | Typical | |
| Chemicals and Physical Results: | per 100 g | |
| Moisture: | 46 g - 48 g | |
| Total protein: | 22 g | ENERGY per 100 g |
| Fat: | 25 g | 1350 kj |
| Ash: | 3.0 g | 322 Kcal |
| Salt: | 2.5 g | |
| pH | 6.4 g | |
| Foreign matter: | None | |
| Preservatives: | None | |
| Phosphataze activity: | Negative | |
| Pesticide residues: | N/D | |
| Antibiotics: | None | |
| Drug residues: | Absent | |
| HEAVY METALS: | ||
| Arsenic: | <0.05 mg/kg | |
| Lead: | <0.05 mg/kg | |
| Copper: | 5.0 mg/kg | |
| MICROBIOLOGICAL LEVELS: | ||
| Total plate count: | <1000/g | |
| Coliforms: | <10/g | |
| E-Coli: | negative in 1 g | |
| Clostridium: | negative in 1 g | |
| Staph. Aureus: | <50/g | |
| Yeast and Mold: | negative in 1 g | |
| Salmonella | negative in 25 g | |
| Listeria Monocytogenes: | negative in 25 g | |