Lombarde
Sin T.A.C.C.

EDAM

DESCRIPTION

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.


INGREDIENTS

Standarized pasteurized milk, calcium chloride, sodium chloride, lactic bacterial cultura, rennet and dye (INS 160b).
Contains allergens: Milk
Gluten free


PHYSICAL – CHEMICAL PARAMETERS

AnalysisCriteria of acceptance Method of Analysis
Moisture (%) 36 – 45,9FIL 4A: 1982
Fat on a Dry Basis (FDB) (%)25 - 44,9 FIL 5B: 1986


MICROBIOLOGICAL PARAMETERS

AnalysisCriteria of acceptance Method of Analysis
Coliforms to 30º C/g < 1000 FIL 73A :1985
Coliforms to 45º C/g< 100APHA 1992 Cap.24 (1)
Staphylococcus coagulase positive/g< 100FIL 145 : 1990
Salmonella spp/25 gAbsence FIL 93A : 1985
Listeria monocytogenes/ 25g Absence FIL143 : 1990


ORGANOLEPTIC DESCRIPTION

Consistency: semi-hard and elastic.
Texture: compact, closed, smooth and not grainy.
Color: yellowish uniform.
Flavor: lactic, smooth, slightly salty.


USES

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.


PURPOSE

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.


PRESENTATION

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.

Edam Presentation


STORAGE

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.


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