PRODUCT DESCRIPTION

Meets the definition 21 CFR 133.156 Low-moisture Mozzarella Cheese

TECHNICAL DATA

Ingredient listing:Pasteurized part-skim milk, cheese culture, salt and enzymes

Physical Characteristics

Color:  Creamy White                                            NCI #1 to #2

Body, Texture                                                         Semi-soft

Flavor                                                                       Mild

Extraneous Matter                                                None

Chemical Specifications                      Minimum                           Maximum                 

pH                                                                  4.90                                     5.35

Moisture %                                                  45.0                                     52.0

Fat Dry Basis (FDP) %                                 45.0                                    55.0

Salt %                                                            1.40                                    2.20

Microbiological Specifications                                                       Maximum

Coliform cfu/gram                                                                                    < 100

ALLERGEN CLASSIFICATION

Milk

RECOMMENDED STORAGE CONDITIONS

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