This document is a technical sheet for Campoestrella Mini sheep cheese. It provides information on the product including its shape, packaging, ingredients, allergens, microbiological and physio-chemical specifications, organoleptic characteristics, batch identification, expiration date, transport, storage, and usage. The cheese is cylindrically shaped, weighs approximately 1kg, and requires a minimum of 4 months of curing.

1. TECHNICAL SHEET
SHEEP CHEESE
CAMPOESTRELLA MINI
SHAPE: CYLINDRICAL PIECE 1 kg.
Date: Nov 2007
Page 1 de 2
TECHNICAL SHEET
SHEEP CHEESE
MINI
CAMPOESTRELLA
SHAPE: CILINDRICAL PIECE
Elaborated by: Revised and Approved by:
Patricia Martín
Fecha: 12-01-11
Jesús Cruz
Fecha: 14-09-11

2. TECHNICAL SHEET
SHEEP CHEESE
CAMPOESTRELLA MINI
SHAPE: CYLINDRICAL PIECE 1 kg.
Date: Nov 2007
Page 1 de 2
1.- PRODUCT INFORMATION
Denomination: Sheep cheese.
Commercial category: Cheese made with raw ewes milk RSI: 15.04913/ZA
Name: CAMPOESTRELLA Code EAN: 8437005655041
Curation: minimum 4 months Nº CEE: ESPAÑA 15.04913/ZA C.E.E.
UNIT FOR SALE PACKAGING
Format: Cylindrical piece 1kg.
Dimensions: Diametre: 12 cm. Height: 8 cm.
Curation: minimum 4 months.
Net weight: Approx. 1 kg.
BOX
Type: Cardboard(including cardboard box)
Units per box: 6
Boxes per pallet: 60
Pallet dimensions: 1200 x 800 x 125 mm. (long x wide x high)
Pallet gross weight: 360 Kg.
2.- PRIME MATERIALS AND INGREDIENTS
INGREDIENTS TYPE SUPPLIER
Sheep milk
Salt
Rennet
Cultures
Calcium chloride
Lisozime
E-252
Olive oil
Liquid
Granulated
Liquid
Freeze dried
Liquid
Liquid
Liquid
Liquid
Approved supplier
Approved supplier
Approved supplier
Approved supplier
Approved supplier
Approved supplier
Approved supplier
Approved supplier
None of the prime materials or ingredients used in the making of this product have been ionised or obtained from a genetically
modified organism.
ALLERGENS YES= PRESENT NO = ABSENT
l SI NO SI NO
Milk protein of cow X AHB/THB (E320-E321) X
Lactose / milk sugar X Acido benzoico (E210>E213) X
Egg X Parabenceno (E214->E219) X
Soja X Tartrazina (E102) X
Gluten X Amarillo anaranjado (E110) X
Wheat X Azorubina, carmosina (E112) X
Rice X Amaranto (E123) X
Saccharine X Rojo cochinilla A (E124) X
Ox X Acido sórbico (E200->E203) X
Pork X Cinnamon X
Chicken X Vanilla X
Fish X OGM etiquetable X
Shellfish X OGM totales X
Gelatine X Pulses X
Fructose X Walnuts X
Corn X Peanuts X
Yeast X Glutamate X
Cacao X Sulfitos (E221->E227) X
3.- FINISHED PRODUCT
MICROBIOLOGICAL SPECIFICATIONS
MICROORGANISMS MAXIMUM VALOR PHYSICIST- CHEMICAL VALOR
E. coli u.f.c.//g.
Staphilococcus aureus u.f.c.//g.
Salmonella u.f.c./25g.
Listeria spp.u.f.c./25g.
1x 103
1x 103
Absent 25 g
Absent 25 g
ProteinS
Material fat (% M.G)
Dry Extract (% E.S)
pH
Mix of cow or goat milk
>23%
>38% for 100gr.
> 55%
4,9-5,6
Absent
ORGANOLEPTICS CHARACTERISTICS
Rind: hard, brown colour, outsider surface well defined.
Paste: firm and compact, can present small- medium sized holes , divided all over the cut.
Color: it might vary. Ivory White.
Texture: buttery paste, very soluble.
Aroma/taste/ persistence: matured sheep milk with a smooth taste and a light appearance of acidity and salt.
IDENTIFICATION OF BATCH AND EXPIRY DATE
Written on the ticket of each cheese.
Identification of batch: number of batch corresponding to tank. Numbering correlative.
Expiry date: one year from packaging.
TRANSPORT
The transport will be carried out always respecting the general conditions of transport and maintaining the chilled temperature from
factory to final destination.
CONSERVATION AND EXAMPLE
Conservatión: conserve in dry and fresh place. Recommended temperature of conservation 4-8 ºC.
Example: Lift the cheese out of the fridge and leave until it reaches approx. 20ºC allowing the flavours and aromas to demonstrate their
intensity..