Mozzarella Cheese

General
:-
Mozzarella Cheese shall be derived from clean, fresh,
pasteurized and standardised cow milk. It shall
contain no animal rennet.

Flavour and aroma
:-
Shall be clean, pleasant and free from objectionable taint or off flavors.

Body and Texture
:-
Shall be firm, smooth loaf with smooth surface. The
shredded or diced Mozzarella cheese shall be loose
and free from clumps except those that r
eadily break up with slight pressure.
Colour
:-
Natural of cow milk, shall be uniform with bright sheen.
CHEMICAL CHARACTERSTICS:
Percent Moisture : 48.00
Percent Milk fat (on dry basis) : 41.00 - 45.00
Percent Protein : 21.00 - 23.00
Percent salt (as NaCl) : 1.00 - 2.00
pH : 5.00 - 5.20
MICROBIOLOGICAL CHARACTERSTICS:
Coliform count per gram : Absent
Yeast and Mold per gram : 20 (max.)
E.coli per gram : Absent
Staph. aureus per 25 gram : Absent
Salmonella per 25 gram : Absent
Lysteria monocytogenes : Absent