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Cheese powder
Is obtained through drying rennet cheese with whey and emulsifying salt additives.
Cheese powder is used as an additive in the manufacture of dinner concentrates, in butchery, baking, and many other food products.
Color – light cream, to dark cream.
Appearance – loose uniform powder, without lumps & scorched particles.
Taste and smell – cheesy, light salty.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25 C and humidity max. 75%. Shelf life is 12 months.
20 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy-open tape or sewed with an overlay paper.
| Protein /g | 35-40 |
| Fat (%) | 38-40 |
| Moisture (%) | max. 5,0 |
| Ash (%) | max. 11,0 |
| pH | 6,3 – 6,8 |
| Carbohydrates/g including lactose (%) | max. 7,0 |
| Purity (disc) | max. B |
| Total Plate Count/g | max. 10.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | < 10 |
| Coagulate-positive staphylococci/g | <10 |