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

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A hard fat cheese manufactured with 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: 240 days.
Sensorial Characteristics
Hard brittle gainy consistency, characteristic salty and slightly piquant taste, agreeable well-developed flavor, white yellowish colour.
Physico-Chemical Characteristics
Humidity: Maximum 35.9%
Fat: Minimum 32.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
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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