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Turcamilk Gida Sanayi Dis Ticaret Anonim Sirketi

Supplier From Turkey
Jul-16-20
Supplier : Cheese, milk, milk powder, yeast, butter, mozeralla, cheddar, akkawi cheese

Established: 20

Verification Status



Contact Details:
Mecidiyekoy, Buyukdere Cad. No 76, Quasar Office Bloc, 602
Istanbul 34393
Turkey


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Cheese Solids, Pasteurised Milk, salt, starter culture, enzymes, Milk Solids, salt, food acid (Lactic Acid)

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The main stages of the process

Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk, pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging of butter, marking of butter, storage.

The final product characteristics


Taste and smell: clean, well expressed taste of pasteurized cream. Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry.
Color: from light yellow to yellow, homogeneous for all mass.

Basic physical, and chemical, characteristics


-fat content 82.5 %;
-moisture, Max 16 %
-acidity (plasma), max - 23 ;
-acidity (fat phase), max - 2,5.
Microbiological indicators:
- quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), colony-forming units (CFU), in 1g of the product, no more 1,0*105;
- coliform bacteria (koliformy) in 1g of the product - not allowed;
- pathogenic microorganisms, including bacteria of Salmonella in 25g of the product - not allowed;
- staphylococcus aureus, CFU in 1g of the product - not allowed;
- listeria monocytogenes in 25g of the product not allowed;
- mold, yeast, CFU, in 1g, no more 100 in sum;
The content of toxic elements:
- lead no more 0,1 mg/kg;
- cadmium no more 0,03 mg/kg;
- arsenic no more 0,1 mg/kg;
- mercury no more 0,03 mg/kg;
- copper no more 0,5 mg/kg,
- zinc no more - 5,0 mg/kg;
- iron no more 5,0 mg/kg.

Weight: net 25,0 kg, gross 25,55 kg

Term of storage:
3 months at 0...-5
9 months at -6...-11 12 months at -12...-18
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per serving % Daily Intake*
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Protein 2.2 g 4 % 8.9 g
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Sodium 73 mg 3 % 290 mg
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General Specifications
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MICROBIOLOGICAL STANDARDS:
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F. Yeast & Mold <1000 cfu per gm

Verification Status