Dairy ingredient · Ingredients & raw materials
Mozzarella cheese
4+ suppliersPasta filata cheese made by stretching curd in hot water. Low moisture mozzarella melts and stretches well, so it is the standard pizza cheese for cloud kitchens, pizzerias, bakeries and frozen food makers. Cheese analogue made with vegetable fat must be sold as analogue, not mozzarella.
Form 4
- Block
- Shredded
- Diced
- IQF shredded or diced (frozen)
Fat 3
- Full fat
- Medium fat
- Partially skimmed
Pack size 4
- 200 g pack
- 1 kg pack
- 2 kg pack
- 10 kg carton
Spec
- Standard
- FSSAI 2.1.17 (mozzarella cheese)
- Fat in dry matter
- 18% min (low moisture), 20% min (high moisture)
- Moisture
- 45 to 52% typical (low moisture pizza cheese)
- pH
- 5.1 to 5.4 typical
- Salt
- 1.0 to 1.8% typical
- Milk
- Pasteurised cow or buffalo milk, microbial rennet
- Storage
- Chilled 0 to 4 C; IQF packs frozen at -18 C
- Shelf life
- 60 to 90 days chilled block; longer frozen
- Labelling
- Fat qualifier needed, e.g. full fat, medium fat, partially skimmed
- Usual minimum
- 10 kg
- HSN code
- 04061000
- GST
- 5%
How asking works
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