FINISHED PRODUCT ANALYSIS:
A. Moisture 45 - 50%
B. Fat on Dry Basis 30 - 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
MICROBIOLOGICAL STANDARDS:
A. Coliform/gm < 500 cfu per gm
B. E. coli/gm < 10 cfu per gm
C. L.monocytogenes Negative
D. Salmonella Negative
E. Staph coag Negative
F. Yeast & Mold < 1000 cfu per gm
PHYSICAL STANDARDS:
A. Shredded low moisture part skim mozzarella shall have a mild delicate buttery to slight acid flavor.
B. Unacceptable flavors are fruity, sour, malty and metallic.
C. Slight browning and oiling without burning under normal cooking conditions.
PACKAGING AND LABELING REQUIREMENTS:
A. Case pack 2.27kg(5lbs)X4 bags per case.
B. Product shall be packaged in an oxygen barrier film.
C. Production date will be indicated on the outer case and inner bags.
SHELF LIFE AND STORAGE:
A. This product has a 5 months shelf life from date of manufacture.
B. Keep refrigerated at 33 to 40F.
Cheese is one of the most beloved and versatile foods around the world! It's made by curdling milk using rennet or an acidic substance (like vinegar or lemon juice), followed by aging the curds. The result is a wide variety of textures, flavors, and forms.
Types of Cheese:
Cheese comes in hundreds of varieties, but here are a few categories to get you started:
Fresh Cheese: These cheeses aren't aged and tend to be soft, mild, and moist.
Ricotta: Soft and creamy, commonly used in Italian dishes like lasagna or stuffed pasta.
Mozzarella: Known for its mild flavor and stretchiness, often used on pizza or in caprese salad.
Feta: A brined, crumbly cheese made from sheep or goat's milk, typically found in Mediterranean dishes.
Soft-Ripened Cheese: These cheeses are aged for a short time and develop a creamy texture, often with a soft, edible rind.
Brie: A creamy, soft cheese with a white bloomy rind, often enjoyed with crackers or fruit.
Camembert: Similar to brie, but with a slightly stronger, earthier flavor.
Semi-Hard Cheese: A bit firmer than soft cheeses, but still quite moist.
Cheddar: A sharp, tangy cheese that comes in various aging levels (mild, sharp, extra sharp). It's great for sandwiches, melting, or snacking.
Gouda: Sweet and nutty, Gouda can be young (mild) or aged (stronger and more complex).
Edam: A smooth, semi-hard cheese with a mild flavor, often used in sandwiches or melted in cooking.
Hard Cheese: These are aged for long periods and have a firmer texture.
Parmesan (Parmigiano Reggiano): Hard, granular, and often grated over pasta dishes, risottos, or soups.
Pecorino Romano: A hard, salty sheep's milk cheese, often used in pasta dishes like Cacio e Pepe.
Manchego: A firm, buttery cheese from Spain made from sheep's milk, often served with olives or in tapas.
Blue Cheese: Characterized by blue veins of mold (Penicillium), these cheeses have a strong flavor and aroma.
Roquefort: A creamy, tangy blue cheese from France, often crumbled over salads or served with bread.
Gorgonzola: A milder blue cheese from Italy, used in pasta dishes or on cheese boards.
Nutritional Benefits:
High in Protein: Cheese is a good source of protein, which helps with muscle repair and maintenance.
Rich in Calcium: It's a great source of calcium, essential for strong bones and teeth.
Healthy Fats: While cheese does contain saturated fats, some varieties (like those made from grass-fed cows) also contain beneficial omega-3 fatty acids.
Vitamins & Minerals: Cheese contains vitamins A, B12, and D, along with zinc and phosphorus, contributing to overall health.
Specification:
Cheese
Fat Content (%): 45 MAX
Cowâ??s milk made 100% real Mozzarella Cheese
Fresh Mozzarella Cheese Shredded
100% made from cowâ??s milk
General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 â?? 50%
B. Fat on Dry Basis 30 â?? 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
MICROBIOLOGICAL STANDARDS:
A. Coliform/gm
PHYSICAL STANDARDS:
A. Shredded low moisture part skim mozzarella shall have a mild delicate buttery to slight acid flavor.
B. Unacceptable flavors are fruity, sour, malty and metallic.
We are suppliers of all types of cheese at competitive prices. Bellow are the various types and from were they made from and for more details like specification and other details, do let us know.
Blue Mould Cheese
Fresh cheese
Hard cheese
Semi Hard Cheese
Washed Cheese
White Mould cheese
HARD CHEESES
Anejo enchilado cheese:
Milk: Goats Milk
This cheese is not as strongly flavored as Cotija, but can easily be shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with a white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat.
Asiago cheese:
Milk: Cows Milk
Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized hard cheese. Originally made of ewes milk, now is made entirely of cows milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago dAllevo) is the mature cheese made from skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment.
Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk, pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging of butter, marking of butter, storage.
The final product characteristics
Taste and smell: clean, well expressed taste of pasteurized cream. Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry.
Color: from light yellow to yellow, homogeneous for all mass.
Basic physical, and chemical, characteristics
-fat content 82.5 %;
-moisture, Max 16 %
-acidity (plasma), max - 23 ;
-acidity (fat phase), max - 2,5.
Microbiological indicators:
- quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), colony-forming units (CFU), in 1g of the product, no more 1,0*105;
- coliform bacteria (koliformy) in 1g of the product - not allowed;
- pathogenic microorganisms, including bacteria of Salmonella in 25g of the product - not allowed;
- staphylococcus aureus, CFU in 1g of the product - not allowed;
- listeria monocytogenes in 25g of the product not allowed;
- mold, yeast, CFU, in 1g, no more 100 in sum;
The content of toxic elements:
- lead no more 0,1 mg/kg;
- cadmium no more 0,03 mg/kg;
- arsenic no more 0,1 mg/kg;
- mercury no more 0,03 mg/kg;
- copper no more 0,5 mg/kg,
- zinc no more - 5,0 mg/kg;
- iron no more 5,0 mg/kg.
Weight: net 25,0 kg, gross 25,55 kg
Term of storage:
3 months at 0...-5
9 months at -6...-11 12 months at -12...-18
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Mozzarella cheese is a classic Italian dairy product recognized for its smooth, stretchy texture and mild, milky flavor. Made from cowâ??s milk, it undergoes a traditional cheesemaking process where curds are formed, heated, and stretched to create its characteristic
Mozzarella cheese is a classic Italian dairy product recognized for its smooth, stretchy texture and mild, milky flavor. Made from cow's milk, it undergoes a traditional cheesemaking process where curds are formed, heated, and stretched to create its characteristic
