Mozzarella – Block Fresh

Quality Analysis:

For Human Consumption, Made from Whole Cow’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 – 5.8 max

PH at 24 hours 5.5 – 5.8 max

Salt % 1.5% max

Color White, or very pale cream

Microbiological Analysis:

Coliform /g Absent/0.01g

E. coli / 0/01g Absent/0.1g

Listeria mono /25g Absent/25g

CPS/0.1g Absent/0.01g

Yeast surface Absent/0.1g

Mould surface Absent/0.1g

Lactobacillus Absent/0.1g

Salmonella Absent/25g


12kg carton.


Hard frozen at –18 Deg C