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GOAT MILK
Goat milk has the following characteristics:
- Chemical composition is the closest, only second to donkey, to human milk.
- Fat content ranges from max 4% at the beginning of the milking cycle, to 2,7 % during the summer period.
- Lactose content is practically similar to cow milk ( 4-5% depending on the period )
- Folic acid and Vitamin E content is low, whereas it is rich in Vitamin B group, particularly B3.
Goat milk contains saturated fats; therefore goat cheese is easier to digest if compared to cheese made with cow milk.
Our fresh goat cheese – to which we add nothing but salt, ferments and rennet, can be eaten more than 60 days after production.
Links between the goat cheese fat particles are particularly fragile ; it is therefore better digested by elderly people and children.
What and how we produce
Goats deliver during specific periods; therefore their milk changes during the different stages of nursing - from end of January to end of November. And that is what makes our cheese special.
We offer a wide variety of cheeses, each made with milk produced during different periods.
A selection of more than 35 types of cheeses - from the 100% natural goat cheese ( recommended for children and elderly ), to specialties containing a hint of berries, herbs, spices, flowers, seeds or fruit.
Aged differently or fresh, from crescenza to ricotta or yogourth, our products are processed according to old French cheese-making methods and by adding our personal experience and traditions.
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GOAT SPREAD CHEESE
Fresh creamy spread cheese
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Technical sheet
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| Ingredients: Goat milk, rennet, salt. Preservatives/additives: potassium sorbate. Ageing: none. Storage Temperature: 4°C |
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Microbiological characteristics
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TEST
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U.M.
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MEDIUM VALUE
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LIMIT
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| Coliforms total |
UFC/g
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<100
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<1000
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| Escherichia Coli |
UFC/g
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<3
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<10
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| Staphylococcus Aureus |
UFC/g
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ABSENT
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<10
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| Salmonella |
UFC/25g
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ABSENT
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ABSENT
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| Listeria Monocytogens |
UFC/25g
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ABSENT
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ABSENT
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| Total bacterial amount |
UFC/g
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<100000
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<1000000
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| Portions: 80gr - Packaging: 80gr machine packed - Tray, heat sealed: 7 pcs. - Box:10 pieces, individually wrapped. |
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GOAT RESERVE 100%
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Technical sheet
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| Ingredients: Pasteurized goat milk, rennet, ferments, salt. Storage: vacuum packed at approx. +6°C |
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Microbiological characteristics
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GERM TYPE
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VALUES
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GERM TYPE
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VALUES (ufe/g)
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| Listeria monocitogenea |
Absence
in 25 g n=5 c=0
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Coliforms total
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m°=100
M°=1000
n=5 c=2
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| Salmonella spp |
Absence
in 25 g n=5 c=0
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Staphylococcus Aureus
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m°=100
M°=1000
n=5 c=2
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Escherichia coli
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m°=100
M°=1000
n=5 c=2
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m = limit within which the result is satisfactory
M = limit above which the result is not satisfactory
n = number of samples units
c = number of sample units for which presence of germs within M limit is acceptable; when M is exceeded even on one sample unit, result is not acceptable. |
| Packaging: cartons containing n. 2 wheels. |
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CAPRINELLA
Fresh Cheese 100% goat cheese
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Technical sheet
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| Ingredients: Goat milk, rennet, salt - Storage Instructions: Keep refrigerated - Manufacturing process: according to HACCP regulations. |
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Microbiological characteristics
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| Coliforms |
<10000
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| Staph. A. |
<100
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| E. Coli |
<100
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| List. Momoc. |
Absent in 25 gr.
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| Salmonella |
Absent in 25 gr.
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| PACKAGING |
Machine wrapped |
| WEIGHT |
250 gr (variable weight) |
| SHELF LIFE |
45 |
| PIECES PER PACK |
22 |
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| Aged Caciotta 100% goat milk |
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AGED CACIOTTA 100% GOAT MILK
Goat cheese - Light Mould Grind
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Technical sheet
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| Ingredients: Goat milk , rennet, salt, penicillin and geotrichum; preservatives/additives: none - Ageing: 7 days - Storage: 4°C |
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Microbiological characteristics
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TEST
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U.M.
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MEDIUM VALUE
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LIMIT
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| Coliforms total |
UFC/g
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<300
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<1000
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| Total bacterial amount |
UFC/g
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<100000
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<1000000
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Wedges: 350 gr - Packing: machine wrapped
Packed: styr. foam - 4 pieces per pack |
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GOAT MIX
Goat soft cheese: compact, white grind, slowly matured.
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Technical sheet
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| Ingredients: Cow milk and goat milk, selected lactic ferments, rennet, salt. |
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Nutrition facts
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PARAMETERS
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U.M.
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MEDIUM VALUE
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| Energetic value |
Kcal/100g
Kj/100g
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359
1.490
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| Proteins |
g/100 g
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32,7
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| Carbohydrate |
g/100 g
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0,5
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| Lipids |
g/100 g
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25,0
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Chemical composition
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PARAMETERS
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U.M.
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MEDIUM VALUE
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| Humidity |
g/100 g
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49,0
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| PH |
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5,25
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| Proteins |
%
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32,7
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| Lactose |
%
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0,5
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| Fat t.q. |
%
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25,0
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| Filth-test |
n./50g
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<1
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| Aflatoxines M1 |
ppt
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<50
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| Heavy metals |
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N.R.
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| Residual pesticides |
Ppm
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O.M. 18.07.90 e succ.
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Microbiological characteristics
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PARAMETERS
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U.M.
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VALUE
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| Coliforms total |
Ufc/g
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m=10.000
M°=100.000
n=5
c=2
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| Escherichia Coli |
Ufc/g
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m=100
M°=1.000
n=5
c=2
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| Staphylococcus Aureus |
Ufc/g
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m=100
M°=1.000
n=5
c=2
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| Yeasts |
Ufc/g
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<1.000
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| Mildews |
Ufc/g
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<100
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| Salmonella spp |
/25 g
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Absent
n=5
c=2
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| Listeria Monocytogenes |
/25 g
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Absent
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| Phosphatasis |
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Negative
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m = limit within which the result is satisfactory
M = limit above which the result is not satisfactory
n = number of samples units
c = number of sample units for which it is acceptable presence of germs within M limit. |
| SHELF LIFE |
Refrigerated at T° +1°C / +4°C within 30 gg. |
| STOCKING |
T°< +4°C |
| SHIPPING |
< +4°C |
| FORMAT |
Wheels 1,200 gr and 2,200 gr. |
| QUALITY CONTROL' |
As per Current HACCP regulations – under Local Vet. Jurisdiction ASL - Mantova. |
| USER DESTINATION |
Large distribution food product, not for any specific category of consumers. |
NUMBER OF WHEELS
PER CASE |
According to customer's requirements. |
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