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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.
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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 |
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2) Ingredients
Cows’ milk, salt, bacteria culture (Streptococcus thermophilus and Lactobacillus helveticus) and microbial rennets (Proteinaze) – Mucor pusillus pepsin.
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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 |
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Yeast (/g) |
<10 |
500 |
Petrifilm PN-A-86034; 1993 |
Moulds (/g) |
<10 |
100 |
Petrifilm PN-A-86034;1993 |
Salmonella (/25g) |
0/25 g |
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PN-EN ISO 6579;2003 |
Listeria monocytogenes |
0/25 g |
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PN-ISO 11290-1 ;1999 |
Staphylococcus aureus |
<10 |
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PN-EN ISO 6888-1 ;2001 |
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4) Chemical composition
Description |
Average |
Deviation Max |
Test method |
Dry matter |
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(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 |
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5) Storage
Lasts for |
90 days |
Store at |
< -4°C |
Lasts for |
45 days |
Store at |
> ±0°C |
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6) Packaging
Size of packaging |
48 X 28 X 10 cm |
Weight |
approximately 15 Kg |
| Weight of pallet |
± 750 Kg |
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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 |
- |
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