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    Product Specifications:Rokiškio Sūris Cheese 45% Fat.i D.M.

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    Jason Thornton
    This document provides product specifications for a semi-hard cheese called Rokiškio sūris Cheese with 45% fat. It describes the chemical and microbiological characteristics including moisture content between ≤ 44% and fat content of 45% (+2.5 / -1.6%). Physical characteristics include a whitish-yellow to yellow color, smooth texture, and sour taste. The cheese is packaged in blocks or ovals weighing between 9-16 kg and stored at -4 to +6 degrees Celsius with an 8 month shelf life.

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    Product Specifications:Rokiškio Sūris Cheese 45% Fat.i D.M.

    Uploaded by

    Jason Thornton
    129 views2 pages
    This document provides product specifications for a semi-hard cheese called Rokiškio sūris Cheese with 45% fat. It describes the chemical and microbiological characteristics including moisture content between ≤ 44% and fat content of 45% (+2.5 / -1.6%). Physical characteristics include a whitish-yellow to yellow color, smooth texture, and sour taste. The cheese is packaged in blocks or ovals weighing between 9-16 kg and stored at -4 to +6 degrees Celsius with an 8 month shelf life.

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    Product Specifications:Rokiškio sūris Cheese 45% Fat.i d.m.

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    This document provides product specifications for a semi-hard cheese called Rokiškio sūris Cheese with 45% fat. It describes the chemical and microbiological characteristics including moisture content between ≤ 44% and fat content of 45% (+2.5 / -1.6%). Physical characteristics include a whitish-yellow to yellow color, smooth texture, and sour taste. The cheese is packaged in blocks or ovals weighing between 9-16 kg and stored at -4 to +6 degrees Celsius with an 8 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
    129 views2 pages

    Product Specifications:Rokiškio Sūris Cheese 45% Fat.i D.M.

    Uploaded by

    Jason Thornton
    This document provides product specifications for a semi-hard cheese called Rokiškio sūris Cheese with 45% fat. It describes the chemical and microbiological characteristics including moisture content between ≤ 44% and fat content of 45% (+2.5 / -1.6%). Physical characteristics include a whitish-yellow to yellow color, smooth texture, and sour taste. The cheese is packaged in blocks or ovals weighing between 9-16 kg and stored at -4 to +6 degrees Celsius with an 8 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
    of 2

    Product Specifications:Rokiškio sūris Cheese 45% Fat.i d.m.

    1. Product Description  Semihard cheese, 45% Fat in D.M

    2. Chemical Characteristics
    Chemical tests Specifications Test Methods
    Moisture ≤ 44% LST EN ISO 5534/ Food Scan EI
    Fat in D.M 45,0 (+2,5 /-1,6) % LST ISO 11870 / Food Scan EI
    Salt ~ 1,2-2,2% LST ISO 5943 / Food Scan EI
    * Chemical testing (Heavy metals, Aflatoxin M1, Radioactivity, etc.) done according to relevant EU regulations
    3. Microbiological Characteristics
    Microbiological Tests* Specifications Test Methods
    Coliforms, g <1000 LST ISO 4832
    Yeasts, cfu/g <1000 LST ISO 6611
    Moulds, cfu/g <100 LST ISO 6611
    Listeria monocytogenes Negative in 25g LST EN ISO 11290-1:2003/A1
    Salmonella Negative in 25g LST EN ISO 6579
    Coagulase- Positive Staphylococcus ,g <100 LST EN ISO 6888-1+A1
    * Microbiological tests conducted according to EU regulation No. 2073/2005
    4. Physical Description
    Color From whitish-yellow to yellowish.
    Appearance Surface clean with marks from pressing. The surface might be cracked, wrapped in a polymeric film.
    Body & Texture Smooth, irregular cheese eye formation, oval, unevenly distributed in the cheese mass.
    Aroma & Taste Typical to cheese, sour.

    5. Ingredients : Pasteurized cows milk, culture, salt, CaCl2 (E509), rennet, color E 160b, preservative E251
    * (all ingredients including technological identified)
    6. Packaging
    6.1. Block Size, cm: length 48,0 – 52,0 x width 28,0 – 33,0 x height 9,5 – 10,5; Net weight, kg: 13,0 – 16,0
    6.2. Oval, cm : height ~15cm, diameter 34-38cm, Net weight, kg: 9,0 – 12,0
    Each cheese block is covered in a polymeric bag. Cheese is then packed in a carton

    7. Temperature at transport and storage: -4…+6 °C


    8. Shelf Life: 8 months

    9. Nutritional Value /100 g- calculated*


    Energy 332kcal/1379 kJ Carbohydrates ~0 g
    Protein 24,6 g Fat 25,2 g

    10. Traceability
    Information on label: XXXXXXXX (day-month-year-Lot No)

    11. Information on Label


    Company name & address, Product name; Fat content in D.M.; Production date; Lot No; Expiration date; Ingredients; Storage
    temperature; Plant Identification Number
    12. Information on Box Label
    Company name and address, Product name; Fat content in D.M.; Production date; Lot No; Expiry date; Ingredients; Storage
    temperature; Plant ID #; Net weight, kg; Tare,kg; Gross weight. Kg; Number of pieces; REF number; Box number.
    13. Consumption
    Fermented cheese is fully prepared for consumption, it can also be used for production of other foodstuffs and dishes, including
    those that are thermally treated.
    14. Allergen Information (2003/89/EC): Product contains or may contain the following Allergens: Milk & products thereof
    15. GMO status (1829/2003 & 1830/2003): Product is made without using genetic procedures & doesn‘t contain any GMO.
    16. Certifications HACCP system, ISO 9001, ISO 14001, BRC

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