Cheddar Cheese/mozzarella Cheese

We are trading a premium quality range of Dortmund, Nordrhein-Westfalen, Germany.

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%

Grade (@ 3 weeks) : 91 pts min

Microbiological Analysis

Coliforms : ND / 0.1g

E. Coli : ND / g

Yeast & Mould : 50 / g max

Coag +.Ve Staphylococci : < 100 /g

Listeria : NEG / 125 g

Salmonella : ND / 125 g

Net weight : Cheddar cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg)

Storage and shipping temperature :
Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is recommended that cheddar be stored and shipped at plus 3 Celsius.

Mozzarella Cheese

Mozzarella Cheese derived from clean, fresh, pasteurized and standardized cow milk. It contain no animal rennet.

Flavour and aroma:-
Clean, pleasant and free from objectionable taint or off flavors.

Body and Texture:-

Its firm, smooth loaf with smooth surface. The shredded or diced Mozzarella cheese is loose and free from clumps except those that readily break up with slight pressure.

Colour:-
Natural of cow milk, shall be uniform with bright sheen.

Shelf life: 5 months from date of production.

CHEMICAL CHARACTERISTICS:

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