Page 651 - 2018 - Fiches Techniques - IT FRANCE v2

GORGONZOLA VALCOLATTE ST07VG04i
1/8 x 4 PZ. Rev. 1 del 22/09/15
TECHNICAL FILE Page 1 di 2

1. NAME

Name: Gorgonzola Valcolatte 1/8 x 4 pz.
Item number: 711001100

2. DESCRIPTION

Raw dough chees (D.O.P.)
Origin of product: ITALIA
Region of production: PIEMONTE

3. INGREDIENTS

Pasteurized cow milk from farm located in district of ‘’Consorzio di tutela del formaggio
gorgonzola’’ (98.26%), selected lactic ferments (1.5%), selected molds of Penicillium (0.01%), dried
sea salt (0.21%), rennet from animal origin (0.02%).

4. SENSORY FEATURES

Appearance: wrinkled pink crust, not edible; white pastry with
green-blue vein.
Consistency: soft and creamy
Smell: agreable and appetizing
Taste: sweet, soft.

5. NUTRITIONAL VALUES (in 100 g)

Energy: 1337 Kj/323kcal
Fat: 27g
of which saturates: 19g
Carbohydrates: 0,9g
of which sugars: 0,9g
Proteins: 19g
Salt: 1,8g

6. CHEMICAL/PHYSICAL FEATURES ( min e max in % values)

Moisture.: ≤ 55%
Fat : 27% (medium value)
Fat d.s.: ≥ 48%
pH: 6 ± 0,2
Dry matter: ≥ 45%
Ashes: 3,38%

7. MICROBIOLOGICAL FEATURES (referred to Reg. CE 2073/2005)

Total Coliform: < 10.000 ufc/g
Escherichia coli: < 10 ufc/g
Stafilococchi coag (+): < 10 ufc/g
Staphilococcus Enterotoxin: Negative/g
Listeria monocytogenes: Negative in 25g

VALCOLATTE s.r.l. – Via Firenze 16 – Loc. Valconasso – 29010 Pontenure (Piacenza)
Uff. Amm.: Tel. 0523.519043 – Fax 0523.511821
Uff. Comm.: Tel. 0523.511820 – Fax 0523.510404
http://www.valcolatte.it – e-mail: info@valcolatte.it