| ≥1 piece |
Semi-hard paste; fibrous, flexible and closed texture Lactic and a bit marked taste and smell An even yellowish, white color
The " Mozzarella+Cheese-p1.html" target='_blank'> Mozzarella cheese produced by the stretching of an
acidified mass (an intermediate product as a result of the coagulation of milk by means
of coagulant enzymes, complemented by the action of specific lactic bacteria).
INGREDIENTS
Semi-skimmed milk from cows; lactic ferments; sodium chloride; calcium chloride; coagulants.
SENSORY CHARACTERISTICS
Semi-hard paste; fibrous, flexible and closed texture.
Lactic and a bit marked taste and smell.
An even yellowish, white color.
PHYSICOCHEMICAL CHARACTERISTICS
Analysis Minimum Maximum
Moisture 43 48
Fat/Dry matter 40 48
Salts (NaCI) 0,9 1,5
| Product Type: |
Cheese
|
Type: |
Hard Cheese
|
Cheese Type: |
Mozzarella
|
| Processing Type: |
Sterilized
|
Origin: |
Cattle
|
Certification: |
HALAL,ISO
|
| Shape: |
Block
|
Place of Origin: |
Ukraine
|