n.
CHEMICAL CHARACTERSTICS:
Percent Moisture : 48.00
Percent Milk fat (on dry basis) : 41.00 - 45.00
Percent Protein : 21.00 - 23.00
Percent salt (as NaCl) : 1.00 - 2.00
pH : 5.00 - 5.20
MICROBIOLOGICAL CHARACTERSTICS:
Coliform count per gram : Absent
Yeast and Mold per gram : 20 (max.)
E.coli per gram : Absent
Staph. aureus per 25 gram : Absent
Salmonella per 25 gram : Absent
Lysteria monocytogenes : Absent