SICILIAN D.O.P. SHEEP’S CHEESE |
|
| INGREDIENTS |
| Pasteurised sheep’s milk, salt, cheese rennet, lactic fermentes. |
| |
| MICROBIOLOGICAL CHARACTERISTICS |
| Salmonella |
absent / 25 g. |
| Listeria monocitogenes |
absent / g. |
| Total coliform bacteria |
<1000 U.F.C. / g. |
| Escherichia Coli |
<100 U.F.C. / g. |
| Staphilococcus aureus |
<100 U.F.C. / g. |
|
| U.F.C. Units Formig Colonies |
| NUTRITIONAL INFORMATION |
| Protein (x 6.38) |
21,4 % |
| Fat |
29,5 % |
| Carbohydrate |
0,1 % |
| Energy per (100 gr) |
351 Kcal (1469 KJ) |
|
| in g per 100 g of edile part |
| PACKAGING FEATURES |
| Packed in plastic bags for food meet the DM 21/03/73 and subsequent amendments. |
| STORAGE REQUIREMENTS |
The product should be stored at a temperature of +4 ° C.
The product has a duration of 180 days. |
| PACKAGE FEATURES |
| If in the form of 8/10 kg 1 pcs per carton (385X385X167) |
| EAN |
| 2295603XXXXXC |
|
