Mozzarella cheese is manufactured from cows’ milk with the addition of salt, starter culture and rennet. It undergoes a cooking process which is responsible for the typical fibrous pasta filata stretching structure synonymous of mozzarella.
Mozzarella cheese is creamy white in colour with firm, flexible body, typically fibrous when cut. Taste is mild, characteristic of type, creamy with lactic notes. It demonstrates good melt and flow with characteristic stringing and slight browning on cooking.
| Shred/Cube | Block | |
|---|---|---|
| Fat | 23.6% Maximum | 24.5% Maximum |
| Moisture | 55.5% Maximum | 50% Maximum |
| Fat in dry matter | 42% Minimum | 40% Minimum |
| Salt | 2% Maximum | 1.6% Maximum |
| Shred/Cube | Block | |
|---|---|---|
| Enterobacteriaceae | <100/gm | 1000 Maximum |
| E.coli | <10/gm | 10 |
| Yeast and moulds | 5000/gm Max | 1000 Maximum each |
| Salmonella | Absent/25gm | Absent/25gm |
| Listeria spp. | Absent/25gm | Absent/25gm |
Mozzarella cheese is available in block, cube and shred forms. The blocks are typically 10Kgs. Cube and shred are packed in 6 x 2Kgs bags
Frozen: 18 months from production @ -18°C (sealed pack). Maintenance of frozen chain must be enforced. Cheese must not be exposed and must be stored away from strong odours and lights.
