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Mozzarella is a semi-soft cheese that is ivory in colour, with a supple, elastic like texture. It has a mild creamy flavor, slightly salty taste.
Physical & Chemical Specifications:
| Characteristic | Minimum | Target | Maximum |
| Moisture (%, total) | ----- | ----- | 55.0 |
| Dry Matter | 45.0 | ----- | ----- |
| Fat in Dry Matter | 40.0 | ----- | ----- |
| Fat | 18.0 | ----- | ----- |
| PH | 5.1 | ----- | 5.5 |
Microbiological Specifications:
| Characteristic | Minimum | Target | Maximum |
| Enterobacteriaceae | 0 | ------- | <100/g |
| Yeast & Moulds | 0 | ------- | <100/g |
| E. coli | ------- | ------- | <10/g |
| Coag positive Staphylococcen | ------- | ------- | <10/g |
| Listeria Monocytogenes | ------- | ------- | Absent in 25g |
| Salmonella | ------- | ------- | Absent in 25g |
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