Mozzarella Cheese For Sale,France price supplier

Product supplied shall have a clean, acid and distinct Cheddar . Mozzarella  cheese   flavour with a firm body, close texture, and a solid, 
smooth compact appearance. The condition of each block shall be uniform, creamy yellow/white, with a symmetrical shape 
and free from foreign/extraneous matter.

Chemical Analysis Test Method

Moisture 37.0 % max AS 2300.8.2-1983 
pH (at 24-48 hours) 5.1 - 5.4 AS2300.1.6-1989 
Salt 1.75 % typical IDF 88A 1988 
Brine 4.5 – 5.5 % Calculated 
Fat in Dry Matter Min 50.0% AS2300.1.3-1988 
Grade ( 3 weeks) 91 pts min DPI&E 

Microbiological Analysis

Coliforms ND / 0.1g AS1766.2.3-1992 
E. Coli ND / g AS1766.2.3-1992 
Yeast & Mould 50 / g max IDF 94B 1990 
Coag +.Ve Staphylococci < 100 /g FSL 2 
Listeria NEG / 125 g TECRA E.I.A. 
Salmonella ND / 125 g PSL 1

Net weight 
Cheddar Cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)