Beta globing

Rotterdam, Netherlands

• MOQ 10 Ton
• Country of OriginSormeset

Product description mozzarella cheese is produced from fresh liquid wholemilk which has been standarised, pasteurized and further processed according to standard mozzarella cheese manufacturing procedures. Mozzarella cheese has a smooth even texture, is slightly acidulated and fresh tasting with a pleasing fragrance. Mozzarella cheese displays excellent stretch and melting characteristics traditionally associated with this cheese. Typical chemical analysis moisture 42 â�� 48 % as2300.1.1 1988 fat (dry matter) 40 â�� 48 % as2300.1.3 1988 salt 1.4 â�� 1.8 % as2300.6.5 1990 ph 5.1 â�� 5.5 as2300.1.6 1989 typical microbiological analysis coliforms 10 g max as1766.2.3 1991 yeasts and moulds 100 g max as1766.2.2 1980 coagulase +ve staphylococci nd 0.1 g as1766.2.4 1986 listeria nd 125 g tecra e.i.a. Packaging mozzarella cheese is available in various pack sizes. Storage and handling mozzarella cheese should be transported and stored under refrigeration conditions and the recommended transport temperature is plus 3â°c.