General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture *5 - *0%
B. Fat on Dry Basis *0 - *4.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
 
MICROBIOLOGICAL STANDARDS:
A. Coliform/gm < **0 cfu per gm
B. E. coli/gm < *0 cfu per gm
C. L.monocytogenes Negative
D. Salmonella Negative
E. Staph coag Negative
F. Yeast & Mold <***0 cfu per 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.
 
C. Slight browning and oiling without burning under normal cooking conditions.
 
 
PACKAGING AND LABELING REQUIREMENTS:
A. Case pack 2.*7kg(5lbs)X4 bags per case.
B. Product shall be packaged in an oxygen barrier film.
C. Production date will be indicated on the outer case and inner bags.
 
SHELF LIFE AND STORAGE:
A. This product has a 5 months shelf life from date of manufacture.
B. Keep refrigerated at *3 to *0F.
 
ALLERGEN DECLARATION:
A. Dairy Milk
 
PACKAGE: *5kg block/carton , *5KG BLOCK , *0KG BLOCK , 5 KG ,2KG , 1 KG , 0.5 KG
Shelf life: *2months