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Quality
Standards
While the suggestions
and data contained herein are based on information believed
to be reliable, the seller or its suppliers make no representations
or warranties of any kind other than that the products confirm
to their current specifications. Purchasers should determine
themselves whether suggested formulations, example products,
or procedures are suitable for their own purposes. The formulations,
examples and use recommendations as may be described herein
should not be construed as permission to violate any patent
or as warranty of non-infringement of any patent. |
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| Dry
Matter |
Ca. 58% |
| Fat |
Ca. 32% |
| Fat
in Dry Matter |
Ca. 55% |
| Moisture |
Ca. 42% |
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| To guarantee the shelf life of sheep's milk cheese, it should be kept between 2°C and 4°C during transport and storage. |
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| Coliform |
<100 cfu/g |
| Clostridia |
<100 cfu/g |
| E Coli |
< 10 cfu/g |
| Listeria |
Negative/25 gram |
| Salmonella |
Negative/25 gram |
| Staph |
< 10 cfu/g |
| Yeast & Molds |
<1000 cfu/g |
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| Frozen, bags vacuum packed in
Binbox. |
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