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 Packaging & Shipping Thickness 11 micron-15 micron Roll width 40mm- 480mm Color: any color Printing allow multicolor printing Formulation: in roll Packaging Inner pack is used with plastic film and EPE