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MOZZARELLA CHEESE SHREDDED WITH KNIVES. BLOCK CHEESE IS SHREDDED TO PROPER DIMENSIONS. OF A FAT CONTENT, 20-22 PERCENT, SHREDDED WEIGHT LESS THAN 1 GRAM EACH. SHRED DIMENSIONS 3MM X4MM X 16MM. INNER PACKING 10 X 1 KG VACUUM SEALED PLASTIC POUCHES.

FRESH UNRIPENED CHEESE. FOR TOPPING PIZZA OR FOR MAKING SAUCES.IT IS MADE FROM WHOLE FRESH MILK STANDARDISED WITH SKIM MILK.FAT CONTENT 21.00% AND MOISTURE CONTENT IN THE NON FATTY MATTER,64.10%. IT IS PASTEURISED ,COOLED AND INNOCULATED WITH LACTIC AND VEGETARIAN RENNET. AFTER CUTTING AND COOKING THE CURD, THE WHEY IS DRAINED OFF AND THE CURD STRETCHED IN HOT WATER TO OBTAIN CHARACTERISITIC STRINGY TEXTURE. IT IS SALTED,COOLED AND STRETCHED. THE CHEESE IS THEN CUT INTO PIECES 3MM BY 3MM BY 32 MM, QUICK FROZEN AND PACKED IN 2 KG BAGS.

AN UNRIPENED CHEESE PRODUCT MADE BY COAGULATING PASTEURISED CHEESE (USING CITRIC ACID), PRESSING THE CURD, COOLING AND CUTTING IN APPROPRIATE SIZES. PACKED IN 400 GRAM AND 1.8 KILO GRAM SIZES. DOES NOT CONTAIN CULTURES OR RENNET . INGREDIENTS: MOISTURE 52%, BUTTERFAT 25%, PROTEIN 18.8%, LACTOSE 2.1%, ASH 2.1%.

Mozzarella Cheese, of a fat content (as is) of 20-25%. Not packaged in a liquid.

FRESH CHEESE WITH A FAT LEVEL OF 24% . PRODUCT IS SOLD IN 2KG, 5KG AND 10KG PACK SIZES. COMPRISING COWS MILK, SALT, AND VARIOUS STABILISERS, THICKENER, PRESERVATIVE AND ACIDITY REGULATOR. FINAL PRODUCT IS A SOFT SPREADABLE CHEESE WITH A VERY SMOOTH TEXTURE. MANUFACTURING PROCESS INCLUDES PASTEURISATION AND COOLING OF THE MILK, SEPERATION AND FILTERING TO CREATE CREAM WHICH IS HEATED AND THE CURD IS THEN SEPARATED AND BLENDED WITH THE ADDTIONAL INGREDIENTS BEFORE BEING HEATED, SIEVED AND PACKED INTO STERILE TUBS, COOLED AND STORED FOR DISTRIBUTION.