Edam Cheese
Description
A semi hard, semi fat cheese manufactured with milk acidified by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening: 45 days.
Sensorial Characteristics
Semihard and elastic consistency, with characteristic flavor, slightly salty flavor, with smooth holes.
Physico-Chemical Characteristics
Humidity: Between 36.0% and 45.9%
Fat: Between 25.0% and 49.9%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=1000 M=5000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0
| Presentation | Shell life | Storage | Packaging |
| * Eddam bar x 3 kg. * Eddam bar x 4 kg. |
180 days 180 days |
Less than 12º C Less than 12º C |
1 Pallet=56 Boxes x 6 u. 1 Pallet=56 Boxes x 4 u. Container=20’ = 10 pallets Container=40’ = 20 pallets Truck = 26 pallets |
* Approximate weight.
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