Gouda
| Chemical | Typical value | |
|---|---|---|
| Moisture | 45 % max. | |
| Dry matter | 55 % min. | |
| Fat in dry matter | 45 % min. | |
| Fat | 22,5 % min. | |
| pH | 5.1 - 5.3 | |
| Microbiological | ||
| Enterobacteriaceae | < 100 / g | |
| E-coli | < 10 | |
| Coag.pos.Staphylococcen | < 10 / g | |
| Listeria monocytogenes | absent in 25g | |
| Salmonella | absent in 25g | |
| Yeast and Moulds | < 100 / g | |
| Packaging | ||
| Consumer size: | Wheel shape 12kg: with crust/parafine foil/carton Wheel shape 10kg: rindless in foil, in carton Loaf 2.7-4.0kg: rindless in foil, 4p/carton |
|
| Industrial size: | Blocks of approx. 16kg.in foil | |
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