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​ ​​M & H CONNECT GERMANY GmBH

Unverified company Unverified company
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自从 2018

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德国

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切达干酪/芝士干酪


单价:

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产品描述

切达干酪的化学分析 水分 37.0% 最大值 pH 值 (24-48 小时) 5.1-5。4 盐 1.75% 典型 盐水 4.5 至5.5% 干物质中的脂肪 最少50.0% 等级 (@ 3 周) 91分钟 微生物分析 大肠 菌 群 钕/0.1g 大肠杆菌 钕/克 酵母和霉菌 最大 50/克 凝 +。Ve 葡萄球菌 100 /g Listeria NEG / 125 g Salmonella ND / 125 g Net weight Cheddar cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg) Storage and shipping temperature Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3 Celsius. Mozzarella Cheese Mozzarella Cheese derived from clean, fresh, pasteurized and standardized cow milk. It contain no animal rennet. Flavour and aroma:- Clean, pleasant and free from objectionable taint or off flavors. Body and Texture:- Its firm, smooth loaf with smooth surface. The shredded or diced Mozzarella cheese is loose and free from clumps except those that readily break up with slight pressure. Colour:- Natural of cow milk, shall be uniform with bright sheen. Shelf life: 5 months from date of production. CHEMICAL CHARACTERSTICS: Percent Moisture : 48.00 Percent Milk fat (on dry basis) : 41.00 - 45.00 Percent Protein : 21.00 - 23.00 Percent salt (as NaCl) : 1.00 - 2.00 pH : 5.00 - 5.20 MICROBIOLOGICAL CHARACTERSTICS: Coliform count per gram : Absent Yeast and Mold per gram : 20 (max.) E.coli per gram : Absent Staph. aureus per 25 gram : Absent Salmonella per 25 gram : Absent Lysteria monocytogenes : Absent>

  • 切达干酪
  • /芝士干酪
  • 奶油切达干酪

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更多关于
​ ​​M & H CONNECT GERMANY GmBH

icone de usuario

10-50

员工

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500K - 1M

销售额(美元)

icone de exportar

50%

% 出口销售额

1990

Year

成立年份


业务类型
  • Industry / Manufacturer
  • Importer / Trading Company
  • Distributor / Wholesaler

关键词
  • 咖啡豆
  • 黄油
  • 奶酪
  • 奶粉
  • redbull 能源饮料
  • 腰果
  • 坚果
  • 向日葵油
  • 烹调油
  • 植物油
  • Ver Mais

联系方式和位置
  • icone de usuario Gustav Dagobert
  • icone de telefone +49 1521 xxxxxxxx
  • map-marker Hamburg / | 德国

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