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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