Mozzarella
Code: DIC009

 

Mozzarella Cheese is part of the Pasta Filata family of Italian cheeses. It is a full fat soft cheese with functional characteristics tailored to meet specific requirements
             
Compositional Information
             
      Specification Typical Value
         
Moisture - % max 52.0 48.0
Fat in Dry Matter - %min 36.0 40.0
Fat - % 18.0 - 22.0 21.0
Salt - % 1.1 - 1.9 1.50
pH 5.0 - 5.4 5.2
             
Microbiological Data
             
Coliforms - /g <100 <10
E.coli - /g <10 Negative
Yeast - /g <50 <10
Mould - /g <50 <10
Staphylococcus (Coagulase Pos.) - /g <10 Negative
Listeria monocytogenes - /25g Negative Negative
Salmonella - /25g Negative Negative
             
Nutritional Information
             
Energy - kcal     292
Protein - g     28
Carbohydrate - g     0.2
Cholesterol - mg     27.4
Saturated Fat - g     14
Unsaturated Fat - g     7
             
A more detailed specification can be agreed with the customer
             
Taste Pleasant, natural, fresh and clean. Free from objectionable odours & taints
Appearance Uniform creamy yellow colour. No whiteners or colouring agents added
Texture Close well knit consistency with a firm body that is easily shredded
Packaging Available in 2.5kgand 10kg blocks, also available in grated (100g - 5kg packs) and diced form
 
Storage Store the product under chilled and dry conditions. Cheese should not be exposed to direct sunlight or strong odours
 
Transport For a typical short sea/inland transport journeys a 20/40 foot semi insulated container holding 20/22 tonne loads. For longer journeys butter should be moved in refrigerated 20/40 foot containers or in conventional refrigerated vessels.
 
 
 
Shelf Life Typically 12 weeks for cheeses blocks and 40-70 days for grated and diced cheese when stored under appropriate chilled conditions. 1 year when frozen
 
 
Applications Mozzarellal is suitable for a wide variety of food ingredient applications including bakery, confectionery and other convenience food products. Suitable for dicing and grating
 
 


 

copyright © 2005. All rights reserved.