Fresh Cheese in Malaysia

• Staph coat : Negative
• Moisture : 45 - 50%
• Color : Creamy White
• Salmonella : Negative
• Fat on Dry Basis : 30 - 44.5%
• L.monocytogenes : Negative
• Coliformgm : < 500 cfu per gm
• Yeast & Mold : < 1000 cfu per gm
• Salt 1.5 : Up to 2%
• pH : 5.1 5.4

PHYSICAL STANDARDS: Shredded low moisture part skim mozzarella shall have a mild delicate buttery to slight acid flavor. Unacceptable flavors are fruity, sour, malty and metallic. Slight browning and oiling without burning under normal cooking conditions. more...

• Total Fat : 9 g - 13%
• Potassium : 126 mg
• Saturated Fat : 94%
• Saturated fat : 6 g - 30%
• Storage : Store in a Cool Place
• Sodium : 704 mg
• Calcium : 20%

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