Smax Ring Cheese Size: 12G x 60
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Buyer: In shell pecan nut, macadamia nut
Ahh Bite Richeese Size : 50G x 30'S
Cheese -All Types & Grades
10 FCL x 40 ft trial 270 mtons beef meat carcass bone in cut in four parts frozen plants 150 /14/22 price usd 4350 per ton payment 30% TT wire with order 70% TT wire against shipping documents
Experience the farm-fresh difference of our Australian cream cheese. We craft our cream cheese with fresh milk & cream for a super smooth & soft texture that makes our cream cheese easy to use straight from the fridge. Our velvety soft cream cheese is expertly crafted at our specialist cream cheese site. Whether it's a sweet or savoury snack or for entertaining guests with a fresh homemade cheesecake, our Australian farm-fresh cream cheese will bring out the best in your next meal creation. 250g Spreadable Tub Excellent as a spread for breakfast, lunch or a quick snack any time of the day. Velvety smooth texture that makes it easy to spread on any sweet or savoury base. Ingredients: Milk, Cream (From Milk), Texturiser (Emulsifier (471), Milk Solids, Stabilisers (410, 412)), Salt, Starter Culture. Allergen Statement: Contains Milk Nutritional information Average Quantity per serving % Daily Intake* per serving Average Quantity per 100g SERVINGS PER PACKAGE: 10 SERVING SIZE: 25g Energy 310 kJ 4 % 1240 kJ Protein 2.2 g 4 % 8.9 g Fat - total - Saturated 7.1g 5.0g 10% 21% 28.3 g 20.0 g Carbohydrate - Sugars Less than 1.0g Less than 1.0g Less than 1% 1% 2.6 g 2.5 g Sodium 73 mg 3 % 290 mg
Nzac Cheese Powder provides a superior building block to promote flavour profiles in bakery products, snack foods, convenience meals, sauces and dressings. Ingredients Cheese Solids, Pasteurised Milk, salt, starter culture, enzymes, Milk Solids, salt, food acid (Lactic Acid) Nutritional Information per 100g Energy 2030kj Protein 25.2g Fat Total 28.3g - Saturated 19.2 Carbohydrate 32.5 - Sugar 30.3 Sodium 2720mg
Cheese
100% made from cow's milk General Specifications FINISHED PRODUCT ANALYSIS: A. Moisture 45 - 50% B. Fat on Dry Basis 30 - 44.5% C. Salt 1.5 up to 2% D. pH 5.1 5.4 E. Color Creamy White MICROBIOLOGICAL STANDARDS: A. Coliform/gm < 500 cfu per gm B. E. coli/gm < 10 cfu per gm C. L.monocytogenes Negative D. Salmonella Negative E. Staph coag Negative F. Yeast & Mold
Frozen bovine meat with several types of cuts.
