MOZZARELLA CHEESE - SEMI-SOFT, UNRIPENED CREAMY WHITE COLOURED CHEESE. CLOSE, WELL KNIT AND FIRM, EXHIBITING STRINGY TEXTURE MADE USING THE PASTA FILATA PROCESS. WHOLEMILK IS POITIVELY RELEASED, STANDARDISED IN-LINE, PASTEURISED AND PUMPED INTO THE CHEESE VATS. STARTER CULTURE/ACID, CALCIUM CHLORIDE AND RENNET ARE ADDED TO PRODUCE THE CURD, WHICH IS SUBSEQUENTLY DRAINED, MATTED AND BLOWN TO THE PRE-HEAT TANK. THE CURD IS THEN TRANSFERRED TO THE WET MIXER WHERE IT IS STRETCHED. DAIRY DRY INGREDIENTS MAY BE ADDED AT THE DRY MIXER STAGE. THIS MAY INCLUDE BLENDING OF THE CHEESE WITH A NATIVE STARCH TO FORMTHE COMPOSITE PRODUCT NAMED AS - MOZZARELLA WITH ADDED STARCH. THE CHEESE IS THEN EXTRUDED INTO RIBBON (BLOCK) PRODUCT AND BRINED. IT IS PACKED INTO A 7 - 10KG PLASTIC PACK THAT IS HEAT-SEALED UNDER VACUUM. EACH PACK CONTAINS 2 OR 3 RIBBONS (BLOCKS) MEASURING : WIDTH 225MM, THICKNESS 110MM, LENGTH 360MM APPROXIMATELY. THERE ARE 96, 81 OR 63 PACKS PER PALLET SUPPLIED TO THE CUSTOMER. MOISTURE CONTENT EXCEEDS 40%, FAT CONTENT EXCEEDS 40%. THE PRODUCT IS SUPPLIED TO INDUSTRIAL MANUFACTURERS FOR USE AS A PIZZA TOPPING OR FOR USE IN OTHER AREAS,

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING : GENERAL INTERPRETATIVE RULES (GIR)s GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 0406 - CHEESE AND CURD. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 040610 - FRESH (UNRIPENED OR UNCURED CN CODE 040610 80- OF A FAT CONTENT EXCEEDING 40%.