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'MCC' IS A FRESH, UNRIPENED CHEESE MADE FROM MILK AND/OR MILK CONSTITUENTS. IT HAS RICH DAIRY NOTES AND FIRM TEXTURE.

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,

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 THEN SHREDDED OR DICED INTO 2KG, 3KG OR 4KG BAGS AND PACKED INTO CASES OF 12KG OR 16KGS. MOISTURE 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,

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.