The food quality standards for: Codex Alimentarius Hungaricus classification: 1-3/51-1 Per unit volume of material within the product composition: Goat milk – 100 l Rennet – 10 ml Salt – 2 % Black pepper, white pepper, green pepper, red pepper 1 %, The food components in decreasing order: Goat milk Rennet Salt – Black pepper, white pepper, green pepper, red pepper 1 %, Used additives: Rennet enzyme The quality of food and non – hazardous, as required by the law of supply system or components there details: HACCP Food Safety Sistem CCP1 – Takeover CCP2 – Pasteurizing CCP3 – Salting CCP4 – Chilled Storage Compositional atteributes: % (m/m) Drymatter content: min: 51 + 3% Fat content is a drymatter: min 45% All protein: 20 % Salt content: 1-2 % Quantitanive characteristics (weight, volume number of pieces) Unit weight per piece 100 g Description of the method of packaging.
Polythene vacuum bag Graphics arts label Paper board Description of the method of packaging (materia, closing, labeling). Polythene vacuum pouches, vented, closed.
Adhesive label on top.
Durability: 90 days storage: 0-10 Celsius
