Mozzarella Cheese In Johannesburg

Product DescriptionMOZZARELLA CHEESE Physical Analysis: Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be commensurate with age. Body and texture is to be commensurate with age. Color and condition: As white as possible. Chemical Analysis: Moisture % 43% max FDW % 45% approx PH at 3 weeks

Product DescriptionCheese Powder Matured cheddar and a range of other cheeses, Salt SPECIFICATIONS Moisture Max 5 % Ash 9 to 13% pH (+/-0.2) 5.9 Lactose Max 5 % Fat 39 to 44% Protein 34 to 39% Solids Min 95 % Salt 5 to 7% Phosphate (P2O5 - E339) 16g/kg MICROBIOLOGICAL Coliforms Max 10 /g Total plate count Max 10000 /g

Product Description1) CHEDDAR CHEESE Clean acid and distinct cheddar flavour with a firm body, close texture and solid smooth compact appearance, creamy yellow and free from foreign /extraneous matters Chemical Analysis Moisture: 37.0%- max PH( at 24-48 hours) 5.1- 5.4 Salt : 1.7% typical Brine: 4.5 - 5.5% Fat in Dry

MOQ1000 Kilograms/Kilograms

Product DescriptionWe are offering cheddar cheese and others cheese types .\015\012\015\012we are proud to offer you an extensive range of top quality cheeses at wholesale prices. Whether you need Cheddar, Traditional cheeses, or even British Cows, Sheep or Goats Milk cheeses, well have something for you. \015\012\

MOQ2000 Ton/Tons

Product Description100% made from cow's milk\015\012General Specifications\015\012FINISHED PRODUCT ANALYSIS:\015\012A. Moisture 45 - 50%\015\012B. Fat on Dry Basis 30 - 44.5%\015\012C. Salt 1.5 up to 2%\015\012D. pH 5.1 5.4\015\012E. Color Creamy White\015\012\015\012MICROBIOLOGICAL STANDARDS:\015\012A. Coliform/gm