It is a cheese of medium humidity and semi-fat, which is obtained by coagulation of milk standardized using rennet, supplemented by the action of specific lactic bacteria. Its paste is semi-hard, of elastic consistency, uniform yellowish color.
Standarized pasteurized milk, calcium chloride, sodium chloride, lactic bacterial cultura, rennet and dye (INS 160b).
Contains allergens: Milk
Gluten free
Analysis | Criteria of acceptance | Method of Analysis |
Moisture (%) | 36 – 45,9 | FIL 4A: 1982 |
Fat on a Dry Basis (FDB) (%) | 25 - 44,9 | FIL 5B: 1986 |
Analysis | Criteria of acceptance | Method of Analysis |
Coliforms to 30º C/g | < 1000 | FIL 73A :1985 |
Coliforms to 45º C/g | < 100 | APHA 1992 Cap.24 (1) |
Staphylococcus coagulase positive/g | < 100 | FIL 145 : 1990 |
Salmonella spp/25 g | Absence | FIL 93A : 1985 |
Listeria monocytogenes/ 25g | Absence | FIL143 : 1990 |
Consistency: semi-hard and elastic.
Texture: compact, closed, smooth and not grainy.
Color: yellowish uniform.
Flavor: lactic, smooth, slightly salty.
Its sharp and firm texture makes it ideal to cut it into slices to prepare sandwiches, it is also consumed in salads and with nuts.
The product is aimed at final consumers. It can be consumed by the general population from the first year of life, except those allergic to any of its ingredients.
Approximate weight per block: block of 0,250 kg, 2kg and 4kg.
Primary packaging: Crystal bag without printing, and heat sealed heat-shrinkable.
Secondary packaging: Corrugated cardboard box containing 16 units of 0,250 kg, 8 units of 2 kg or 4 units of 4 kg.
Refrigeration temperature: Between 2 and 8ºC.
Shelf life: 180 days maintained refrigeration temperature.
Freezing temperature: Between – 18º C and – 20º C.
Shelf life: 12 months maintained freezing temperatura.