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  Cheese
Milk
Curd
   
  Made only
from milk of
Murciano-
Granadina
variety
   
 
Frozen lactic curd        
Goat Curd  

Using the latest technology we can offer pure lactic curd of goat, with organoleptic characteristics hard to beat.

We guarantee our customers, throughout the year, a curd with a dry matter to suit their needs, whether in the manufacture of cheese in times of shortage of milk or for the manufacture of moulded cheese, cheese spread, goat log cheese, etc...

The milk is collected daily from the farm of our partners, and then is transferred to our facilities, where it is immediately processed to maintain unalterable its characteristics of aroma, texture and flavour.

After being processed, the milk is frozen in a freezing tunnel at -34 ° C. Then it is moved to our cold rooms for maintenance, keeping a constant temperature of -20 ° C. Once the curd is frozen, it retains its qualities unchanged, having a best before date of 2 years from its manufacture.

From Alimer we are proud to offer our customers a high quality product and excellent hygienic-sanitary conditions. All this has been possible thanks to the relentless work of our technicians, all this joined with the good knowledge and commitment of farmers with our industry.

Nowadays we can ensure that the quality of our curd is hard to beat, because the control of traceability starts with providing food to herds, followed by examinations of our veterinaries and specialized technical team, and transported by our fleet of isothermal trucks, leading to a comprehensive health monitoring to provide the best product.

     
  Description
                     
  lactic curd goats milk, made from whole goat milk, pasteurized milk, curdled, acidified, without whey and frozen in a freezing tunnel at -34 º C and stored at -20 ° C.

  Ingredients
                     
  Pasteurized goat (99.9%)

CL2 Ca .................................. (0.003%)
Milk curd ..................................... (0.0035%)
Culture ................................. (0.0002%)

  Physicochemical characteristics
                     
  Dry matter ......................... >43%
M.G / M.S ............................. >55%
pH ......................................... 4.10 a 4.40
Proteins ............................... 16%
Phosphatase ............................... Negative

  Microbiological requirements
                     
  Coliforms ........................... <10/g
Staphylococcus aureus ......... <10/g
Salmonella............................ ausencia/25g
Listeria monocytogenes ...... ausencia725g
Fungus ................................. <10/g
Yeasts ............................ <10/g

  Presentation
                     
  Green plastic bag of 20 kg within a plastic box 600x400x115 m/m Shrinkwrapped pallets of 1200x800 m/m
 
 
 
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