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Rivadavia 1984
Fray Bento, Rio Negro-3009, Argentina+(54)-342-4501200
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Fontina Cheese

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A semi-hard fat cheese manufactured with standarized whole milk, acidified by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening: 60 days.
Sensorial Characteristics
Semi-hard, compact, elastic consistency, with smooth, well-distributed eyes and lactic flavor.
Physico-Chemical Characteristics
Humidity: Between 36.0% and 45.9%
Fat: Between 45.0% and 59.9%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=1000 M=5000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0.

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