Download QUALITY SPECIFICATION OF SAN MAURO Maasdam cheese

QUALITY SPECIFICATION OF
SAN MAURO
Maasdam cheese
Rennet-based maturing, fat cheese, produced from pasteurised milk with established fat content with the addition
of propionic bacteria.
Organoleptic characteristics
Parameter
Standard
Rejection
Appearance Block with slightly convex and rounded edges, a
shape oval
Misshapen block
Skin
Smooth, slight imprints of moulds or small
superficial flaws
Considerable mechanical damage
Eyes
Numerous eyes, round and oval to size a pea to a
walnut.
No eyes, cracks, hazelnut-size eyes
Consistency Flexible and slightly malleable, after pressing
returns to the previous form
Greasy
Colour
Cream-yellow, homogeneous throughout. The
colour can be slightly lighter by the skin.
Two-coloured
Flavour
/Odour
Specific, sweetish, mild, nutty, aromatic, the slight Sharp, bitter unclear
odour of propionic fermentation can be recognised,
allowed slightly spicy.
Physical properties
Parameter
Standard
packaged cheese
slices:80 g, 100 g, 150 g,
block: 300 g,
Net weight / kg
Net weight / g
Physicochemical properties
Parameter Standard Tolerance Rejection
Method of
analysis
frequency
Water %
43
40 - 45
<40; >45
Food Scan
Each strike
Fat
26
25 - 28
<25; >28
Food Scan
Each strike
Fat content 45
in dry
matter
43 - 47
<43; >47
Food Scan
Each strike
Salt %
1.0 - 2.0
<1,0; >2,0
Food Scan
Each strike
1.5
Nutritional value in 100g
Parameter
Standard
Nutritional value
kJ/kcal
1428kJ/344kcal
Fat in g
26.0
including
saturated fatty
acids
18.0
Carbohydrates in
g
1.4
0.2
including sugars
Protein in g
26.0
Salt in g
1.25
Microbiological properties
Parameter
Salmonella
Tolerance Rejection Method
of
analysis
Standard
n = 5, c = 0 absent in 25 g
Frequency
Present in External blocks twice a year
25 g
laboratory
packaged cheese
once a quarter
Listeria
n=5, c=0 absent in 25g
monocytogenes
Staphylococcus
aureus
n=5,c=2,
m=100 CFU/g
n=5,c=2
Escherichia
coli
m=100 CFU/g
Present in External blocks twice a year packaged
25 g
laboratory cheese once a quarter
M= 1000
CFU/g
> 1000
CFU/g
Extarnal blocks twice a year packaged
laboratory cheee once a quarter
M= 1000
CFU/g
> 1000
CFU/g
External blocks once a qurter packaged
laboratory cheese once a quarter
List of ingredients
Ingredient
Pasteurised milk
E-number
-
Salt
Calcium chloride
E 252
Lacic acid bacterial cultures with the
addiction od propionic bacteria
Origin
% of
ingredient
Poland
98,53
Poland
1,2
UE
0,09
stabiliser
-
0,08
-
Category
-
Microbiological rennet
-
UE
0,05
coagulant
Lysozyme
E 1105
UE
0,05
preservative
Storage parameters
Storage temperatures
o
o
from 0 C to +7 C
Storage time from the packing
75 packaged cheese - slices and blocks
date
Other information
Packaging
slices: bottom film APET/PE, top film: PET/PE, Block: OPA/PE film
Labelling
Packaged cheese best-before date /shift number
Labelling
Product name, manufacturer's name and address, net weight, best-before date /day, month, year,
strike number as the determination of the production lot/ ingredients, information about the fat
content, storage conditions, veterinary identification number. In addition, packaged cheese:
nutritional value, Recommended Daily Intake and packing conditions.
Intended
use
For direct consumption and according to consumers' liking and invention.
The product is intended for all consumers, except for persons allergic to cow's milk protein and
lactose.
Other
information
The product does not contain any GMO ingredients.
Full name
Prepared
by: Bogdan
Chodnicki
Approved by:
Monika Dajnowiec
Position Date
Technology
Manager
Director of
Quality
Signature