Fresh Cheese

Chemical Analysis
Moisture : 37.0 % max
pH (at 24-48 hours) : 5.1 – 5.4
Salt : 1.75 % typical
Brine : 4.5–5.5%
Fat in Dry Matter: Min 50.0%

Test Method
AS 2300.8.2-1983
AS2300.1.6-1989
IDF 88A 1988
Calculated
AS2300.1.3-1988
DPI&E

Category:

Description

CHEESE
Fat Content (%): 45 MAX
Cow’s milk made 100% real Mozzarella Cheese
Fresh Mozzarella Cheese Shredded
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

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.