Description
Natural of cow milk, shall be uniform with bright sheen. CHEMICAL CHARACTERSTICS: Percent Moisture : 48.00 Percent Milk fat (on dry basis) : 41.00 – 45.00 Percent Protein : 21.00 – 23.00 Percent salt (as NaCl) : 1.00 – 2.00 pH : 5.00 – 5.20 MICROBIOLOGICAL CHARACTERSTICS: Coliform count per gram : Absent Yeast and Mold per gram : 20 (max.) E.coli per gram : Absent Staph. aureus per 25 gram : Absent Salmonella per 25 gram : Absent Lysteria monocytogenes : Absent After baking : 470o F (243o C) for 7 min Oiling : No visible oil pool on surface Melting : should cover 30- 50 % of surface area Blister : 5 – 10 mm in size Stretch : > 15 cm, straight
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