Mozzarella Cheese, Brand Name : Emborg

Scope The USDA Specifications for Mozzarella Cheeses includes Mozzarella, Low-moisture Mozzarella, Part-skim Mozzarella, Low-moisture Part-skim Mozzarella, and Lite Mozzarella Cheeses. The Cheeses may be in Loaf, Sliced, Shredded, or Diced forms. 2.0 Plant Requirements Mozzarella cheeses shall be manufactured and packaged in plants inspected by the AMS, Dairy Grading Branch and eligible for listing in the “Dairy Plants Surveyed and Approved for USDA Grading Service” publication. 3.0 Product age and Temperature Requirements Mozzarella cheeses shall be aged no less than 5 days at 38° F to 42° F (3.5° C to 5.5° C) prior to inspection unless the cheese is shredded or diced and frozen. If the shredded or diced cheese is not frozen immediately after manufacture, the cheese shall be stored at 38° F to 42° F (3.5° C to 5.5° C) until frozen. 4.0 Regulatory Requirements.

• Mozzarella cheese shall comply with all applicable Federal regulations including those contained in 21 CFR Part 133.155 for Mozzarella cheese.
• Low-moisture Mozzarella cheese shall comply with all applicable Federal regulations contained in 21 CFR 133.156.
• Part-skim Mozzarella cheese shall comply with all applicable Federal regulations contained in 21 CFR Part 133.157.
• Low-moisture part-skim Mozzarella cheese shall comply with all applicable Federal regulations contained in 21 CFR Part 133.158.
• Lite Mozzarella cheese shall comply with all applicable Federal regulations including those contained in 21 CFR Part 133.155 for mozzarella cheese, 21 CFR Part 101.56 for nutrient content claims for “light” or “lite”, 21 CFR Part 101.13 for general principles for nutrient content claims, and 21 CFR Part 130.10 for foods named by use of a nutrient content claim and a standardized term.
• Shredded Mozzarella cheeses shall also comply with 21 CFR Part 133.146 for grated cheeses. 5.0 Composition Requirements Samples of shredded or diced, frozen Mozzarella cheeses shall be taken prior to tempering. Mozzarella cheese.
• Milk fat - not less than 45% on dry basis.
• Moisture – more than 52% but not more than 60%.
• pH – not less than 5.1 and not more than 5.4. Low-moisture Mozzarella cheese
• Milk fat - not less than 45% on dry basis.
• Moisture – more than 45% but not more than 52%.
•  pH – not less than 5.1 and not more than 5.4. Part-skim Mozzarella cheese
• Milk fat - less than 45% but not less than 30% on dry basis.
• Moisture – more than 52% but not more than 60%.
• pH – not less than 5.1 and not more than 5.4. Low-moisture Part-skim Mozzarella cheese
• Milk fat - less than 45% but not less than 30% on dry basis.
• Moisture – more than 45% but not more than 52%.
• pH – not less than 5.1 and not more than 5.4. Lite Mozzarella Cheese
• Milk fat - not less than 10.8% on dry basis.
• Moisture – not less than 52% and not more than 60%.
• pH – not to exceed 5.3. 6.0 Quality Requirements Flavor Mozzarella Cheeses shall have a mild, pleasing flavor and may possess slight acid or feed flavors. The flavor should be absent whey taint, sour notes, heated or off