SPECIFICATION FOR Mozzarella cheese:
Product Description
mozzarella cheese is produced from fresh liquid wholemilk which has been standarised, pasteurized and further
processed according to standard Mozzarella cheese manufacturing procedures. Mozzarella Cheese has a smooth even
texture, is slightly acidulated and fresh tasting with a pleasing fragrance. Mozzarella Cheese displays excellent stretch
and melting characteristics traditionally associated with this cheese.
Typical Chemical Analysis
Moisture 42 – 48 % AS2300.1.1 1988
Fat (Dry matter) 40 – 48 % AS2300.1.3 1988
Salt 1.4 – 1.8 % AS2300.6.5 1990
pH 5.1 – 5.5 AS2300.1.6 1989
Typical Microbiological Analysis
Coliforms 10 / g max AS1766.2.3 1991
Yeasts and Moulds 100 / g max AS1766.2.2 1980
Coagulase +ve Staphylococci ND / 0.1 g AS1766.2.4 1986
Listeria ND / 125 g TECRA E.I.A.
Packaging
Mozzarella cheese is available in various pack sizes.
Storage and Handling
Mozzarella cheese should be transported and stored under Refrigeration condittions and the recommended transport temperature is Plus 3°C.