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

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The product resulting from grating or shredding low-moisture cheeses, like Parmasao and Reggianito cheeses.
Sensorial Characteristics
Granules with size and characteristic flavor depending on the employed cheese type.
Physico-Chemical Characteristics
Humidity: Maximum 20.0%
Fat: Between 35.0% and 45.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Hongos y levaduras: n=5 c=2 m=100 M=1000
Staphylococcus aureus/g: n=5 c=2 m=10 M=100
Salmonella spp/25 g: n=5 c=0 m=0.

Grated Cheese

Grated Cheese

Get Quotes
Yes! I am interested
FOB Price : Get Price

The product resulting from grating or shredding low-moisture cheeses, like Parmasao and Reggianito cheeses.
Sensorial Characteristics
Granules with size and characteristic flavor depending on the employed cheese type.
Physico-Chemical Characteristics
Humidity: Maximum 20.0%
Fat: Between 35.0% and 45.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Fungi and yeast: n=5 c=2 m=100 M=1000
Staphylococcus aureus/g: n=5 c=2 m=10 M=100
Salmonella spp/25 g: n=5 c=0 m=0 .

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