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    Product Specifications: Cagliata Cheese 45% Fat in

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    Jason Thornton
    This document provides product specifications for Cagliata cheese that is 45% fat. It lists the chemical and microbiological testing specifications and target values, including moisture content between 46-54%, fat content of 47%±1, and limits for pathogens like listeria and salmonella. The cheese has a white to yellowish color and close texture that may be cracked. It contains cows' milk, calcium chloride, culture, rennet, and salt and provides 326 kcal and 22.9g of protein per 100g. The cheese is packaged individually and on pallets, stored at 0-4°C, and has a 4 month shelf life.

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    Product Specifications: Cagliata Cheese 45% Fat in

    Uploaded by

    Jason Thornton
    2K views2 pages
    This document provides product specifications for Cagliata cheese that is 45% fat. It lists the chemical and microbiological testing specifications and target values, including moisture content between 46-54%, fat content of 47%±1, and limits for pathogens like listeria and salmonella. The cheese has a white to yellowish color and close texture that may be cracked. It contains cows' milk, calcium chloride, culture, rennet, and salt and provides 326 kcal and 22.9g of protein per 100g. The cheese is packaged individually and on pallets, stored at 0-4°C, and has a 4 month shelf life.

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    Product Specifications: Cagliata Cheese 45% Fat In

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    This document provides product specifications for Cagliata cheese that is 45% fat. It lists the chemical and microbiological testing specifications and target values, including moisture content between 46-54%, fat content of 47%±1, and limits for pathogens like listeria and salmonella. The cheese has a white to yellowish color and close texture that may be cracked. It contains cows' milk, calcium chloride, culture, rennet, and salt and provides 326 kcal and 22.9g of protein per 100g. The cheese is packaged individually and on pallets, stored at 0-4°C, and has a 4 month shelf life.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    2K views2 pages

    Product Specifications: Cagliata Cheese 45% Fat in

    Uploaded by

    Jason Thornton
    This document provides product specifications for Cagliata cheese that is 45% fat. It lists the chemical and microbiological testing specifications and target values, including moisture content between 46-54%, fat content of 47%±1, and limits for pathogens like listeria and salmonella. The cheese has a white to yellowish color and close texture that may be cracked. It contains cows' milk, calcium chloride, culture, rennet, and salt and provides 326 kcal and 22.9g of protein per 100g. The cheese is packaged individually and on pallets, stored at 0-4°C, and has a 4 month shelf life.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Product Specifications: Cagliata Cheese 45% Fat in D.M.

    1. Chemical Tests Specifications Target Value Test Methods


    Moisture % Max 47 46 LST EN ISO 5534
    Dry Matter % Min 53 54 calculated
    Fat in D.M. % 47±1 47 LST ISO 11870
    Salt in D.M. % 0,5-0,8 0,5-0,8 LST ISO 5943
    pH 5,3-5,6 5,3-5,6 I 003 – L;
    Other chemical tests (Heavy metals, Aflatoxin M1, Radioactvity and other) respect to the
    Relevant EU Regulations.
    2. Microbiological tests* Specifications Test Methods
    Coliforms <1000 LST ISO 4832
    Yeasts/ Moulds <100 LST ISO 6611
    Listeria monocytogenes Negative in 25g LST EN ISO 11290-1:2003/A1
    Salmonella Negative in 25g LST EN ISO 6579
    Staphilococcus aureus/ Coagulase- positive <100/g LST EN ISO 6888-1+A1
    Staphylococcus
    E.coli <10 LST ISO 16649-2
    * Microbiological tests respect to the EU regulation No. 2073/2005
    3. Product Description
    Color From white to whitely yellowish.
    Appearance Surface clean with marks from pressing. The surface might be cracked,
    wrapped in a polymeric film.
    Body & texture A close texture, might be with uneven holes.
    Aroma & taste Typical to milk.

    4. Ingredients (in decreasing order)* Supplier Country of Origin


    Cows milk From an approved list of From an approved list of reliable
    CaCl2 reliable suppliers. suppliers.
    Culture
    Microbiological rennet
    Salt
    * (all ingredients including technological identified)
    5. Nutritional Value /100g – calculated
    Energy 326kcal/1355 kJ
    Protein 22,9g
    Fat 25,4g

    6. Packaging
    Every Cagliata unit is covered in a polymeric bag, with label. Blocks are laid on pallets and tightly wrapped with film.

    7. Storage conditions 0-4 °C


    8. Shelf Life 4 months

    9. Certifications – HACCP system, ISO 9001:2000, ISO 14001:2005

    10.Traceability: Information on label: Lotto Nº XXX XX (day of year -Lot No)

    11.Metal Detector
    Location After packaging

    12.Information on label
    Company name and address, Product name; Fat content in D.M, Lot No; Expiry date; Weight, Ingredients; Storage
    temperature; Plant Identification Number
    13. Information on pallet label
    Company name and address, Product name; Fat content in D.M, Lot No; Expiry date; Net weight, kg; Ingredients; Storage
    temperature; Plant Identification Number, Number of pieces; number of box.
    14. Allergen Information (2003/89/EC): Product contains or may contain the following Allergens: Milk & products
    thereof. No other allergens are processed at our facility.

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