Grated Cheese
Description
The product resulting from grating or shredding low-moisture cheeses, like Parmasao and Reggianito cheeses.
Sensorial Characteristics
Granules with size and characteristic flavor depending on the employed cheese type.
Physico-Chemical Characteristics
Humidity: Maximum 20.0%
Fat: Between 35.0% and 45.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Fungi and yeast: n=5 c=2 m=100 M=1000
Staphylococcus aureus/g: n=5 c=2 m=10 M=100
Salmonella spp/25 g: n=5 c=0 m=0
| Presentation | Shell Life | Storage | Packaging |
| Bag x 5 kg. Box x 15 kg. Box x 30 kg. |
120 days 120 days 120 days |
Less than 18º C Less than 18º C Less than 18º C |
1Pallet=75 boxes x 1 bag 1Pallet=56 boxes x 1 u. 1 Pallet=30 boxes x 1 u. Container=20' = 10 pallets Container=40' = 20 pallets Truck = 26 pallets |
Download .pdf
:: Grated Cheese
:: All Industrial Products
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.
