Mozzarella
| Chemical | Typical value | |
|---|---|---|
| Moisture | 55 % max. | |
| Dry matter | 45 % min. | |
| Fat in dry matter | 40 % min. | |
| Fat | 18 % min. | |
| pH | 5.1 - 5.5 | |
| Titratable acidity | ||
| Physical | ||
| Insolubility | ||
| Scorched particles (ADPI) | ||
| Microbiological | ||
| Enterobacteriaceae | < 100 / g | |
| E-coli | < 10 | |
| Coag.pos.Staphylococcen | < 10 / g | |
| Listeria monocytogenes | absent in 25g | |
| Salmonella | absent in 25g | |
| Yeast and Moulds | < 100 / g | |
| Packaging | ||
| Industrial size: | Blocks of approx 15kg in foil, in carton. | |
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