Welcome to HelloTrade!
I Want to Buy
Request for Quote
5 Yrs
Rivadavia 1984
Fray Bento, Rio Negro-3009, Argentina+(54)-342-4501200
Contact Supplier

Mozzarella Cheese

Next Product »
Yes! I am interested
FOB Price : Get Price

Cheese manufactured by threading a plastic curd obtained by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening time: 24 hours.
Sensorial Characteristics
Semi-hard to semi-soft consistency, according to humidity content, fibrous, elastic and close texture, with yellowish uniform colour, slightly developed lactic taste, little perceptible flavor.
Physico-Chemical Characteristics
Humidity: Maximum 55.0%
Fat: Minimum 35.0%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0.


Competitive Quotes
Choice of Suppliers
sending enquiry ....

unable to instantiate your call right now. please try after some time.


©Copyright HelloTrade.com