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TYPES OF MILK (SPECIES)

 

 ACCORDING TO THE FAT CONTENT :  

  High fat Cheese 100%
  Fat Cheese 60%
  Medium fat Cheese 45%
  Cheese Skim 25%
  Cheese Skimming 10%

 MADURATIONG (AGING) :  

FRESH CHEESE:
It does not require aging. It is ready for consumption at the end of the manufacturing process.
 
PASTEURIZED CHEESE:
Fresh cheese in which the clot obtained is pasteurized and it is ready for consumption at the end of the manufacturing process.
 
AGED CHEESE:
After the manufacturing process, it is kept under specific temperatures and conditions. By maturation time can be classified into:

Maturation Minimum

      Aged                 linea     270 days
      Old                    linea2      180 days
      Matured             linea3     105 days
      Semimatured     linea4      35 days
      Soft                    linea5     7 days

 MOLD-RIPENED CHEESE:
Aging occurs mainly as a consequence of the development of molds in it its interior, on the surface or on both sides. Blue cheese are included in this group.


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