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Mozzarella Cheese, Cheese, Cheddar Cheese

Supplier From India
Aug-21-22

Mozzarella Cheese , Edam Cheese , Pure Cheddar Cheese, Edam Cheese, Cheddar Cheese suppliers , Mozzarella Cheese exporters , Cheddar Cheese traders , buy Mozzarella Cheese , sell Cheddar Cheese , Mozzarella Cheese suppliers , Mozzarella Cheese exporters

100% made from cow's milk

General Specifications

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.


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This ingredient has the following features:

Uniform creamy yellow Colour
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For best functional performance, cheese should be used within 14 months from its date of manufacture, provided it is stored at the recommended temperature of 4C

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Quality Mozzarella Cheese, Cheddar, Gouda, Edam
Quality Analysis:
For Human Consumption, Made from Whole Cowâ??s Milk, Salt, Starter Culture, Rennet &
Blego natural coloring agent.

Physical Analysis:
Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be
commensurate with age. Body and texture is to be commensurate with age. Color and
condition: As white as possible.

Chemical Analysis:
Moisture % 43% max
FDW % 45% approx
PH at 3 weeks 5.5 â?? 5.8 max
PH at 24 hours 5.5 â?? 5.8 max
Salt % 1.5% max
Color White, or very pale cream

Contact Us For More Information
Product Type

Cheese
Type

Semi Hard Cheese
Cheese Type

mozzarella cheese
Processing Type

Sterilized
Origin

Cattle
Certification

HALAL, IMO, KOSHER
Fat Content

45-48 %
Shelf Life

24 Months
Weight

10 KG
Additives

Customers Demands
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100% made from cow's milk
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D. pH 5.1 5.4
E. Color Creamy White

MICROBIOLOGICAL STANDARDS:
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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.

Payment terms : TT only

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