CHEESE

Description

CHEMICAL
Fat
– Minimum 45%
– Maximum 48%
Moisture
– Minimum 42%
– Maximum 45%
Average Salt 0.7-1.2%

MICROBIOLOGICAL
Coliform <100 org per g
E.coli <10 org per g
Coagulase ve staphylococci <100 org per g
Listeria ND in 25 g
Salmonella ND in 25 gType: Hard Cheese
Cheese Type: Mozzarella
Processing Type: Sterilized
Origin: Cattle
Packaging: Bag, Bulk, Sachet
Shape: Block
Color: Light Yellow
Fat Content (%): 45-48
Additives: Salt
Shelf Life: 24 Months
Weight (kg):25