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Cheddar and mozzarella cheese

Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid, smooth compact appearance. The condition of each block shall be uniform, creamy yellow, with a symmetrical shape and free from foreign/extraneous matter.

Chemical Analysis

Moisture : 37.0 % max
pH (at 24-48 hours) : 5.1 – 5.4

Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%

Grade (@ 3 weeks): 91 pts min

 

Test Method

AS 2300.8.2-1983
AS2300.1.6-1989
IDF 88A 1988
Calculated
AS2300.1.3-1988
DPI&E

 

Microbiological Analysis 
Coliforms                                        ND / 0.1g.                 AS1766.2.3-1992

E. Coli                                            ND/g                          AS1766.2.3-1992

Yeast & Mould                              50/gmax                      IDF 94B 1990

Coag +.V e Staphylococci            <100/g                         FSL 2
Listeria                                         NEG/125g                    TECRA E.I.A.
Salmonella                                   ND/125g                       PSL 1

 

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 3Celsius.