Caseificio San Giorgio
Nutritional properties

Cheeses are extremely important within a healthy and well-balanced diet. This directly depends on the peculiar nutritional valence transmitted by the product of origin: the milk, a precious stuff which derives from sheep/goat-farming and cattle-farming, mostly bred in uncontaminated pastures and with choice hays.

Thanks to the quality and the proportion of the contents, cheeses constitute an excellent and determining source of indispensable nutriments, particularly advantageous for the growth in the age of development, as well as in the middle and the old age.

Specifications:

Provola

PARAMETERS
U.M.
VALUES
V.N.
TOTAL COLIFORMS
u.f.c.g./g
150
10^4 - 10^5
ESCHERICHIA COLI
u.f.c.g./g
30
10^2 - 10^3
STAPHYLOCOCCUS AUREUS
u.f.c.g./g
Absent
10^2 - 10^3
LISTERIA MONOCYTOGENES
Abs/25 g
Absent
Abs/25 g
SALMONELLA
Abs/25 g
Absent
Abs/25 g
DRY RESIDUAL
%
59,4
-----
PROTEINS (N. *6.38) ON S.S.
%
46,1
-----
FATS ON S.S.
%
22,55
-----

Fresh Pecorino

PARAMETERS
U.M.
VALUES
V.N.
TOTAL COLIFORMS
u.f.c.g./g
2*10^2
10^4 - 10^5
ESCHERICHIA COLI
u.f.c.g./g
10
10^2 - 10^3
STAPHYLOCOCCUS AUREUS
u.f.c.g./g
Absent
10^2 - 10^3
LISTERIA MONOCYTOGENES
Abs/25 g
Absent
Abs/25 g
SALMONELLA
Abs/25 g
Absent
Abs/25 g
DRY RESIDUAL
%
59,5
-----
PROTEINS (N. *6.38) ON S.S.
%
40
-----
FATS ON S.S.
%
44,03
-----

Matured Pecorino

PARAMETERS
U.M.
VALUES
V.N.
TOTAL COLIFORMS
u.f.c.g./g
2*10^2
10^4 - 10^5
ESCHERICHIA COLI
u.f.c.g./g
10
10^2 - 10^3
STAPHYLOCOCCUS AUREUS
u.f.c.g./g
Absent
10^2 - 10^3
LISTERIA MONOCYTOGENES
Abs/25 g
Absent
Abs/25 g
SALMONELLA
Abs/25 g
Absent
Abs/25 g
DRY RESIDUAL
%
70,2
-----
PROTEINS (N. *6.38) ON S.S.
%
37
-----
FATS ON S.S.
%
47
-----

Ricotta

PARAMETERS
U.M.
VALUES
V.N.
TOTAL COLIFORMS
u.f.c.g./g
2*10^4
10^4 - 10^5
ESCHERICHIA COLI
u.f.c.g./g
2*10^3
10^2 - 10^3
STAPHYLOCOCCUS AUREUS
u.f.c.g./g
Absent
10^2 - 10^3
LISTERIA MONOCYTOGENES
Abs/25 g
Absent
Abs/25 g
SALMONELLA
Abs/25 g
Absent
Abs/25 g
DRY RESIDUAL
%
29,7
-----
PROTEINS (N. *6.38) ON S.S.
%
28
-----
FATS ON S.S.
%
48,8
-----

Salted Ricotta

PARAMETERS
U.M.
VALUES
V.N.
TOTAL COLIFORMS
u.f.c.g./g
150
10^4 - 10^5
ESCHERICHIA COLI
u.f.c.g./g
30
10^2 - 10^3
STAPHYLOCOCCUS AUREUS
u.f.c.g./g
Absent
10^2 - 10^3
LISTERIA MONOCYTOGENES
Abs/25 g
Absent
Abs/25 g
SALMONELLA
Abs/25 g
Absent
Abs/25 g
DRY RESIDUAL
%
58,6
-----
PROTEINS (N. *6.38) ON S.S.
%
36,5
-----
FATS ON S.S.
%
28,2
-----

 

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