| ≥1 piece |
Mozzarella is a semi-soft Cheese that is ivory in colour, with a supple, elastic like texture. It has a mild creamy flavor, slightly salty taste.
Physical & Chemical Specifications:
|
Characteristic |
Minimum |
Target |
Maximum |
|
Moisture (%, total) |
----- |
----- |
55.0 |
|
Dry Matter |
45.0 |
----- |
----- |
|
Fat in Dry Matter |
40.0 |
----- |
----- |
|
Fat |
18.0 |
----- |
----- |
|
PH |
5.1 |
----- |
5.5 |
Microbiological Specifications:
|
Characteristic |
Minimum |
Target |
Maximum |
|
Enterobacteriaceae |
0 |
------- |
<100/g |
|
Yeast & Moulds |
0 |
------- |
<100/g |
|
E. coli |
------- |
------- |
<10/g |
|
Coag positive Staphylococcen |
------- |
------- |
<10/g |
|
Listeria Monocytogenes |
------- |
------- |
Absent in 25g |
|
Salmonella |
------- |
------- |
Absent in 25g |
|
|
|
|
|