Danbo cheese

1. Ingredients and general description

Cured cheeses with medium moisture and high fat content, obtained by coagulating standardized pasteurized milk with rennet and/or suitable coagulant enzymes, complemented by specific lactic bacteria.

Ingredients: pasteurized milk, sodium chloride, calcium chloride, lactic cultures, coagulant enzymes, coloring. Contains milk.

2. Sensory and analytical properties

Semi-hard consistency, compact and smooth texture, pale yellow-white uniform color, milky, mild, slightly salty flavor, and characteristic odor with no rind.

Parameters: moisture 42–45.9 g/100 g, dry extract 54.1–58 g/100 g, fat in dry matter 42–52 g/100 g, pH 5.2–5.6, salt 0.7–1.5%.

3. Microbiological standards and presentation

Complies with: Coliforms at 30 °C <1000 cfu/g, coliforms at 45 °C <100 cfu/g, staphylococci <100 cfu/g, Salmonella and Listeria not detected in 25 g.

Format: bar 3.4 kg ±0.3 kg, primary packaging vacuum shrink bags, secondary packaging corrugated carton box with 6 units; store at 2–8 °C, with a shelf life of 6 months and a preferred consumption period of 3–4 months.