Mozzarella Cheese
Description
Cheese manufactured by threading a plastic curd obtained by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening time: 24 hours.
Sensorial Characteristics
Semi-hard to semi-soft consistency, according to humidity content, fibrous, elastic and close texture, with yellowish uniform colour, slightly developed lactic taste, little perceptible flavor.
Physico-Chemical Characteristics
Humidity: Maximum 55.0%
Fat: Minimum 35.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0
| Presentation | Shell life | Storage | Packaging |
| * Bar x 3.5 kg. | 75 days | Less than 8º C | 1 Pallet = 112 Boxes x 2 u. Container=20’ = 10 pallets Container=40’ = 20 pallets Truck = 26 pallets |
* Approximate weight.
Download .pdf
:: Mozzarella Cheese
:: All Cheeses
:: All Products for Massive Consumption
In order to be able to view it or print you need to have installed Acrobat Reader. If you still don't have it you can download it from the following link.
