Danbo 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: 25 days.
Sensorial Characteristics
Sem-hard and elastic consistency, showing characteristic slighty salty lactic taste and white yellowish colour, with smooth rind.
Physico-Chemical Characteristics
Humidity: Between 36.0% and 45.9%
Fat: Between 25.0% and 44.9%
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 |
| * Whole cheese x 4.5 kg. | 150 days | Less than 12º C | 1 Pallet=112 Boxes x 2 u. Container=20’ = 10 pallets Container=40’ = 20 pallets Truck = 26 pallets |
* Approximate weight.
Download .pdf
:: Danbo Cheese
:: All Cheeses
:: All Products for Massive Consumption
In order to be able to view it or print you need to have installed Acrobat Reader. If you still don't have it you can download it from the following link.
