Fresh Cheese

Quality Analysis:

For Human Consumption, Made from Whole Cow’s Milk, Salt, Starter Culture, Rennet &

Blego natural coloring agent.

Physical Analysis:

Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be

commensurate with age. Body and texture is to be commensurate with age. Color and

condition: As white as possible.

Chemical Analysis:

Moisture % 43% max

FDW % 45% approx

PH at 3 weeks 5.5 – 5.8 max

PH at 24 hours 5.5 – 5.8 max

Salt % 1.5% max

Color White, or very pale cream