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

Gomser semi-hard cheese production process

ID: 15

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: 5873 (This needs to be different for each cheese loaf!)
Anmerkungen - Annotations:

Owner

DietmarFOOD18985e...f05e

Non-GMO

Barcode For Unit

EAN13: 5783

ID

15

Blockchain address

FOODfbb8a0...262c

contract_type: 5.0
add_timestamp: 1549122758 (02.02.2019 15:52:38)
deactivated: none
redirect: none
block_number: 12007
url_id: none
important: none
important_sort: none

DATA Array
(
    [barcode_unit] => Array
        (
            [type] => ean13
            [value] => 5783
        )

    [name] => Gomser semi-hard cheese production process
    [type] => 1
    [desc] => 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: 5873 (This needs to be different for each cheese loaf!)
Anmerkungen - Annotations: 

    [tags] => Array
        (
            [0] => non_gmo
        )

    [parents] => Array
        (
            [0] => 1
            [1] => 3
        )

    [desc_type] => 
)