Cheese - Import export

CHEMICAL Fat Minimum 45% Maximum 48% Moisture Minimum 42% Maximum 45% Average Salt 0.71.2% MICROBIOLOGICAL Coliform <100 org per g E.coli <10 org per g Coagulase +ve staphylococci <100 org per g Listeria ND in 25 g Salmonella ND in 25 gType Hard Cheese Cheese Type Mozzarella Processing Type Sterilized Origin Cattle Packaging Bag, Bulk, Sachet Shape Block Color Light Yellow Fat Content (%) 4548 Additives Salt Shelf Life 24 Months Weight (kg)25