Mozzarella – Block Fresh

Quality Analysis

For Human Consumption, Made from Whole Cow’s Milk, Salt, Starter Culture, Rennet & Blego natural coloring agent.

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 5.5 – 5.8 max
PH at 24 hours 5.5 – 5.8 max
Salt % 1.5% max
Color White, or very pale cream

Microbiological Analysis

Coliform /g Absent/0.01g
E. coli / 0/01g Absent/0.1g
Listeria mono /25g Absent/25g
CPS/0.1g Absent/0.01g
Yeast surface Absent/0.1g
Mould surface Absent/0.1g
Lactobacillus Absent/0.1g
Salmonella Absent/25g

Packaging

12kg carton.

Temperature

Hard frozen at –18 Deg C

We can provide all standard Export DOCUMENTS: HEALTH CERTIFICATE, CERTIFICATE OF ANALYSIS, CERTIFICATE OF ORIGIN, PACKING LIST, WEIGHT CERTIFICATE AND INVOICE

Our CNF (cost and frieght) price to any port 20” FCL = $120 per ton additional
Our CNF Price includes the following Charges
Ocean freight cost (may change according to country / Port)
Origin Terminal Handling Charge
Port Service Charge –
Equipment Handling Charge
Security Levy cost
Shipping Line Documentation Fee
Handling / Documentation cost
Export Customs Clearance cost
Pre-Receival Advice Fee
Inspection cost
Certificate of origin cost
HEALTH CERTIFICATE cost
CERTIFICATE OF ANALYSIS

Freight & Surcharges are subject to change without notice