Tipperary-Operative Creamery Block MAASDAM CHEESE
Tipperary-Operative Creamery Block MAASDAM CHEESE is a sweet cheese with a nutty flavor. It is a delicate flavored cheese with natural eyes distributed throughout the block.
Product families
Applications
- Convenience Foods
Product Families
- Dairy Products
Other characteristics
- Ingredient Name
- Maasdam Cheese
- Labeling Claims
- Halal, Kosher, Vegetarian
- Halal
- Kosher
- Vegetarian
- Certifications & Compliance
- GFSI Certified, Halal, ISO 50001, Kosher
- Markets
- Food & Nutrition
- Storage
Target temperature at time of despatch ex Tipperary not greater than 5ºC.
- Shelf LIfe
- Shelf life is dependent on final use.
- Ingredient
- Maasdam Cheese
- Technology
- Food Ingredients
- Key Applications
- Food Manufacturing
- Ready Meals
- Sandwiches
- Food Service/QSR
- Ingredient Origin
- Dairy Origin
- Quality Assurance
Tipperary Co-op is committed to supplying its customers with milk products which are manufactured to the highest food safety and quality standards. Tipperary Co-op products meet all applicable EU legislation and our supplying manufacturing sites are accredited to the highest standards. A certificate of analysis is available on request and typically includes the key compositional, physical and microbiological parameters outlined in the product specification.
- Key Characteristics
Sweet, aromatic and nutty flavor profile; Suitable for cutting, slicing and grating; A perfect cheese for breakfast plates and sandwiches.
- Suggested Labelling
Allergens: Contains Milk and Dairy products (As milk is the main ingredient, cheese will contain milk solids including trace presence of lactose).. Suitable for vegetarians.
Technical data
Table 1 of 4
1 row| Characteristic | Value |
|---|---|
| pH | 5.5 |
Table 2 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Yeast | max. 10 | per g |
| Mould | max. 10 | per g |
| Coliforms | max. 10 | cfu/ g |
Table 3 of 4
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1487 (358) | kJ (kcal) |
| Fat Content | 28.25 | g |
| Saturates (Fats) | 62.3 | g |
| Carbohydrate Content | 1.6 | g |
| Lactose Content (Carbohydrate) | max. 0.1 | g |
| Protein Content | 24.6 | g |
| Salt Content | 1.3 | g |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Fat Content (in Dry Matter) | 47.0 | % |
| Fat Content | 28.5 | % |
| Protein Content | 26.5 | % |
| Moisture Content | 40.5 | % |
| Salt Content | 1.3 | % |
