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MOZZARELLA/CHEDDAR CHEESE
MOZZARELLA/CHEDDAR CHEESE
MOZZARELLA/CHEDDAR CHEESE
MOZZARELLA/CHEDDAR CHEESE

MOZZARELLA/CHEDDAR CHEESE

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≥28 Pieces
US $350
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Quick Details

Color:
Yellow
Fat Content (%):
20-39
Additives:
Non
Shelf Life:
5 years
Weight (kg):
1
Place of Origin:
Thailand
Brand Name:
OEM
Model Number:
5JGS
Product Name:
Natural Mozzarella
Yellow,White,Creanwhite:
Halal Cheddar Cheese
Application:
Human Consumption

Quick Details

Type:
Hard Cheese
Packaging:
Bulk, Vacuum Pack
Shape:
Piece
Color:
Yellow
Fat Content (%):
20-39
Additives:
Non
Shelf Life:
5 years
Weight (kg):
1
Place of Origin:
Thailand
Brand Name:
OEM
Model Number:
5JGS
Product Name:
Natural Mozzarella
Yellow,White,Creanwhite:
Halal Cheddar Cheese
Application:
Human Consumption

PRODUCT SPECIFICATIONS

General description:
Cheese consists of cow milk, salt, lactic fungi, rennet, calcium chloride, food coloring Annatto.

Scope of application:
Cheese is ready to eat. Also cheese can be used in cooking and production.

Common Specifications

Total Fat,% 50,0
Butter Fat,% 100,0
Proteins, % 27,5
Moisture, % max 45,0
Melting temperature, 2,5
Product temperature, 6,0
Calorific value in 100g, calories 380,0
Temperature and relative air humidity of storage,  and % (0 - 8)  at 85±5%
Storage life 6 months
Toxic Elements
Mass fraction of plumbum mg/kg Less than 0,1
Mass fraction cadmium mg/kg Less than 0,001
Mass fraction copper mg/kg Less than 0,27
Mass fraction zinc mg/kg Less than 2,05
Mass fraction arsenic mg/kg Less than 0,020
Mass fraction mercury mg/kg Less than 0,001
Mycotoxin
Mass fraction aflatoxin B1, mg/kg Less than 0,001
Microbiological indicators
Amount of MAFAM, KUO in 1g. not more Not allocated
Groups of intestinal bacteria sticks (coliforms) in 0,01g. Not allocated
Pathogens including Salmonella in 25g. Not allocated
Listeria monocytogenes in 25g Not allowed
Yeast and fungi mustiness Not more than 50
Physical
Color Creamy white and yellow
Flovour and odour True srtongly marked cheesy flavour, moderately spicy, slightly sour
Packing Bricks of 2.5-6.0 kg in polymer film
Cheese product mixture  is pasteurized at 71±1  for not less than 20-25 seconds

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