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#14. PRORID contract info: Gomser semi-hard cheese production process

Gomser semi-hard cheese production process
Production Process

Datum - date: 01.07.18
Milchmenge - milk quantity: 1172,5 kg
Käseanzahl - cheese forms: 22
°C Abend - °C evening: 13,9
°C Morgen - °C morning: 10,4
Reduktase in Std. ( m. Kul ) - reductase
Kälbermagenlab; ml 100 lt rennet, ml 100 lt: 140 ml
Gärprobebild 12 h ferment test 12 h
Gärprobebild 24 h ferment test 24 h
PH – Wert 2 h ph value 2 h
pH - Wert 8 h; ph value 8 h
MA 11; DCU/1000 lt
MA 16; DCU/1000 lt starter cultures
MA 19; DCU/1000 lt
TA 52 ; DCU / 1000 lt
LH 100; DCU / 1000 lt
Vorreifen in Min. pre-ripening min: 30 min
Dickungstemp. °C thickening °C: 32,5 min.
Dickungszeit in Min. thickening min: 34 min
Vorkäsen in Min. pre-curding min: 20 min
Setzen in Min. pressing min:
Molke abpumpen in % whey pump-out in %:
Wasserzusatz in % watter addition in ?: 5%
Wärmen °C heating °C: 42 °C
Wärmen in Min. heating min: 30 min
Ausrühren in Min. stearing min: 15 min
Abfüllen bei °C filling °C: 42 °C
Salzbaddauer h salt bath duration: 24 min
Käse typ; S,Ra,Ho cheese type: Ho
Kaseinmarken - Nr. food stamp: 5872 (This needs to be different for each cheese loaf!)
Anmerkungen - Annotations:
Non-GMO
Barcode For Unit
EAN13: 5782
ID
14
Blockchain address
RAW Data
This account is verified: FOODCOIN Verificator
Full name
Dietmar Benedetti
Company name
Sennereigenossenschaft Obergesteln
E-mail
gomser.cheese@gmail.com
Short description
Alpine Dairy
Country
Switzerland
Address
Obergesteln, Furkastrasse 19
Mail address
Fukastrasse, 19, 3988, Obergesteln, Wallis
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