CHEESE

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Description

CHEMICAL Fat Minimum 45% Maximum 48% Moisture Minimum 42% Maximum 45% Average Salt 0.7-1.2% 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

  • Dairy products
  • Dairy Sterilized
  • Content Dairy

Product characteristics

Fat Content (%)
45-48
Weight (kg)
25

Domain icon Wholesaler

9500 Celldömölk - Hungary

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