INGREDIENTS LIST
Pasteurised Milk, Hydrogenated Vegetable Fat, Salt, Firming Agent Calcium Chloride, Rennet, Starter Culture, Wheat Fiber, Wheat Starch.
Origin of Milk : Cow Treatment of Milk : Pasteurisation
CHEMICAL CHARACTERISTICS
MICROBIOLOGICAL CHARACTERISTICS
In accordance with Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
The microbiological tests are performed by an external laboratory accredited for the BELAC-accreditation certificate No. 086-TEST.
YeastsMouldsSalmonellaListeria Monocytogenes Staphylococcus Aureus
E.Colis
GMO-STATEMENT AND IONIZATION
< 10000 (cfu/g) < 100 (cfu/g) absent in 25g absent in 25g
< 100 (cfu/g) < 100 (cfu/g)
