Description
We offer Mozzarella cheese in bulk. The cheese is standardly offered in blocks of 10 kg or 15 kg.
Mozzarella is a white filata cheese from Southern Italy. It contains a dry fat matter between 40% and 50%. Mozzarella has a mild flavour and is popular worldwide. In the USA it is the most popular cheese. Original Mozzarella is traditionally produced with buffalo milk making it very expensive. The mozzarella we offer is produced using cow milk.
Application of the product
Mozzarella cheese can be used for cooking, specially in pizzas or salads.
For more information please see the product specifications below or fill in the contact form for any other questions or inquiries.
To request a quote, please fill in the contact form.
Product Specifications – 10 kg block
Product description
Shape: Rectangular block 4 x 2,5 kg
Flavour: Mild
Consistency: Rubbery
Colour: White
Legislation: In accordance with all relevant Dutch and European legislation.
Ingredients:
Pasteurised cow’s milk, salt , cultures, microbial rennet, acidity regulator: citric acid.
Physical and Chemical Specifications
Dry Matter: 50 – 52 %
Moisture: 48 – 50 %
Fat / total weight: 20 – 22 %
Fat / dry matter: 40 – 42 %
NaCl: 0,9 – 1,3 %
pH: 5,2 – 5,5
Microbiological Specifications
E-coli: <10 cfu per gr
Coagulase positive Staphylococci: <10 cfu per gr
Listeria Monocytogenes: Absent in 25 gr
Salmonella: Absent in 25 gr
Storage and Packaging specifications
Unit: 10 kg (4 x 2,5 kg) Rectangular block (376 x 270 x 94 mm)
Packaging: Plastic Film,
Carton (optional): 400 x 298 x 104 mm (10,332 kg)
Pallet: (100 x 120 cm)
Gross weight: 820 kg
Net weight: 800 kg
Pallets are film wrapped and shouldn’t be stacked.
Product description 15 kg block
Shape: Flat block shape (Rectangle)
Flavour: Mild
Consistency: Rubbery
Colour: White
Legislation: In accordance with all relevant Dutch and European legislation.
Ingredients:
Ingredients: Pasteurised Cow’s milk, salt , lactic acid , Rennet
Physical and Chemical Characteristics on 100 gr.
Fat: 21,00 gr
Natrium: 480,00 gr
Microbiological
E-coli: <1000 cfu per gr
Coagulase positive Staphylococci: <10 cfu per gr
Stapylococcus entro-toxins: absent in 25 gr
Salmonella: absent in 25 gr
Listeria Monocytogenes: < 100 cfu per gr.
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