Salts (NaCl) 0.9% 1.5%
Fat/Dry matter 40 48
Moisture 43 48
Analysis Minimum Maximum
Physicochemical characteristics:
An even yellowish, white color.
Lactic and a bit marked taste and smell .
Semi-hard paste; fibrous, flexible and closed texture.
Sensory characteristics:
Characteristics of the product
Ingredients: Semi-skimmed milk from cows; lactic ferments; sodium chloride; calcium chloride; coagulants.
COMPOSITION AND REQUIREMENTS
Mozzarella cheese in loaf of 2,70 kgs. approx.
Packaging: vacuum sealed crystal plastic bags.
Packing: carton case with 6 loaves.
Mozzarella cheese in loaf of 2,70 kgs. approx.
Packaging: vacuum sealed crystal plastic bags.
Packing: cartons with 6 loaves.
Place of Origin: | Argentina |
Shelf Life: | 8 months |
Packaging: | Bag |
Processing Type: | Fermented |
Texture: | Hard & Semi-Hard |
Type: | Mozzarella |
Category: | Cheese |
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