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Mozzarella

Special cheese with spinning dough, special lo be used with pizza either grated or in slices.

Made with pasteurized and standardized milk.

Chemical Composition:

  • Humidity .. 46%
  • Fat .. 25%
  • Fat in dry extract .. 46%

Standard Microbiologic:

  • Coliforms (30ºc) < 1000 ufc/g
  • Coliforms (45ºc) < 100 ufc/g
  • Staphylococcus Coag. Positive < 100 ufc/g
  • Salmonella spp – absence / 25g
  • Listeria Monocytogenes – absence / 25 g

Specifications Mozzarella Cheese for Corea Trade:

  • Fat .. 21-22%
  • Humidity .. 46-48%
  • Salt .. 0,8-1%
  • pH .. 5,2-5,4
  • Fat in dry extract .. 38-42%

Standar Microbiologic:
Colstridium perfringens: absence
Escherichia coli: absence
Listeria: absence / 25 g
Salmonella: absence / 25 g
Coliforms 30ºC: <10 ufc/g
Staphylococcus coag positive: <50 ufc/g    

Condition environmental that the product should be conserved: Temperature of 2ºC at 4ºC.
Period during the which it stays unalterable: Shelf life 6 months .

It's presented in rectangular shapes like bars of 3 Kg. to 4 Kg. and vacuum packed in transparent Cryovac.

The measures are:

  • 3,0 Kg. ............ 23,5 cms. length x 11,5 cms. with x 10 cms. height.
  • 4,0 Kg. ............ 27,5 cms. length x 12,5 cms. with 10 cms. height.

It's packed in corrugated cartons of 8 and 6 units each one for shapes of 3,0 kg. and 4,0 kg. respectively.