Mozzarella cheese
PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 45.0 % and 59.9%
Humidity: maximum 55.0%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=5000 M=10000
Coliforms at 45º C/g: n=5 c=2 m=1000 M=5000
Staphylococcus aureus: n=5 c=2 m=100 M=1000
Salmonella spp/25g: n=5 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
mozzarella cheese has a semihard to a semisoft consistence, according to the humidity content, and a fibrous, elastic and closed texture. It is characterised by an even yellowish white colour, a little developed lactic taste to a slightly spicy one and a little noticeable lactic smell.
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Product Type:
Cheese
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Type:
Mozzarella
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