Requirement Description
Aging Mozzarella cheese shall be aged not less than 5 days and not
more than 15 days at 38? to 42? F (3.5? to 5.5? C), unless the
mozzarella is manufactured and immediately shredded and
frozen. (i.e. Individual Quick Frozen [IQF])
Testing and Inspection
Immediately after the aging process is completed, the
following shall be performed:
• Product samples pulled and submitted for product
testing; and
• Physical analysis.