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

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A hard fat cheese manufactured with whole or Partially Skimmed milk acidified by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specifica lactic bacteria. Minimum ripening: 90 days.
Sensorial Characteristics
Cooked, moulded, pressed, salted and ripened mass of compact grainy consistency, rather easily broken, characteristic piquan taste, agreeable well developed flavor, white yellowish colour.
Physico-Chemical Characteristics
Humidity: Maximum 35.9%
Fat: Minimum 38%
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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