Curd

 

Curd 45% Curd 48%
Fresh milk curd 45% or 48% in crates. We can meet all kinds of requirements by supplying fresh or industrial curd 45% or 48% produced in Germany, Lithuania or Poland, from a simple euro pallet to a 22 tonne articulated lorry load.

 

General description


Curd is a gel-like mass of dicalcium paracaseinate that forms a three-dimensional reticulum, the net of which captures the globules of fat and the whey, and which tends to contract, holding in the former and expelling the latter. 

It is obtained during cheese production by adding rennet to the warm milk. The rennet causes makes the particles of casein suspended in the liquid to coagulate and drop to the bottom, forming a doughy mass known as curd. This process also leads to the formation of a liquid, known as whey, which separates off from the curd.

Curd is a semi-hard cheese made by pasteurising cows’ milk for approx.  15 seconds at 72 ± 2°C. It is not to be consumed directly. 

 

1)    Product definition

Curd is a semi-hard cheese made by pasteurising cows’ milk for approx.  15 seconds at 72 ± 2°C. It is not to be consumed directly.  It does not contain preservatives, whitening agents or other additives.

Outside appearance

closed, dry surface, creamy white in colour

Inside appearance

smooth, without holes

Consistency 

semi-hard, elastic

Flavour/ Aroma

sweet, slightly acidic

 

 

2)   Ingredients

Cows’ milk, salt, bacteria culture (Streptococcus thermophilus and Lactobacillus helveticus) and microbial rennets (Proteinaze) – Mucor pusillus pepsin.

 

 

3)   Microbiology

Description

M=GMP

Max. M

Test method

Coliforms (/g)

<10

1000

VRB-Agar, 30°C, 44h

E.Coli (/g)

<10

100

ECD-Agar, 37°C, 24h+Indol

Enterobac. (/g)

indefinite

Yeast (/g)

<10

500

Petrifilm PN-A-86034; 1993

Moulds (/g)

<10

100

Petrifilm PN-A-86034;1993

Salmonella (/25g)

0/25 g

PN-EN ISO 6579;2003

Listeria monocytogenes

0/25 g

PN-ISO 11290-1 ;1999

Staphylococcus aureus

<10

PN-EN ISO 6888-1 ;2001

 

 

4)   Chemical composition

Description

Average

Deviation Max

Test method

Dry matter

(100-% humidity)

Fat

26,0

28,0

PN-A-86232

Fat on a dry basis (F.D.B.)

46,0

50,0

PN-A-86232

Proteins (tested only at the request of purchasers)

25,0

26,5

FoodScan Instrumental method

Water content

43,0

44,0

PN-A-86232

NaCI (tested only at the request of purchasers or local quality control authorities)

0,8

1,0

FoodScan Instrumental method

PH

5,5

5,6

PN-A-86232

 

 

5)   Storage

Lasts for

90 days

Store at

< -4°C

Lasts for

45 days

Store at

> ±0°C

 

 

6)   Packaging

Size of packaging

48 X 28 X 10 cm

Weight

approximately 15 Kg

Weight of pallet 750 Kg

 

 

7)   Allergens

Legend:  + = present          - = absent

Cows’ milk proteins

+

Walnuts

-

Lactose

+

Walnut oil

-

Chicken eggs

-

Peanuts

-

Soya proteins

-

Peanut oil

-

Soya oil

-

Sesame

-

Gluten

-

Sesame oil

-

Wheat

-

Glutaminate

-

Rye

-

Sulphite (E220-E227)

-

Meats

-

Benzoic acid/ parabene (E210-E219)

-

Pork

-

Azoic colouring agents

-

Chicken

-

Tartrazine (E102)

-

Fish

-

Cinnamon

-

Shellfish/Seafood

-

Vanillin

-

Maize

-

Coriander

-

Cocoa

-

Celery

-

Yeast

-

Umbellifers

-

Pulses

-

Cumin

-