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Contact Supplierproduct description
meets the definition 21 cfr 133.158 low-moisture part-skim 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 firm to medium firm
flavor bland to slightly acid
extraneous matter none
chemical specifications minimum maximum
ph 4.90 5.35
moisture % 45.0 52.0
fat dry basis (fdp) % 30.0 45.0
salt % 1.40 2.20
microbiological specifications maximum
coliform cfu/gram