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A CHEESE WITH A FRESH, CLEAN SMELL, SMOOTH EVEN STRINGABLE TEXTURE. IT HAS A CLEAN MILD SALTY FLAVOUR WITH AN ELASTIC BODY. IT IS PALE YELLOW TO YELLOW IN COLOUR AND DISPLAYS STRETCH AND MELTING CHARACTERISTICS TRADITIONALLY ASSOCIATED WITH THE PRODUCT. INGREDIENTS: PASTEURISED PART SKIM MILK, STARTER CULTURES, SALT, ENZYME (RENNET). FIT FOR HUMAN CONSUMPTION WITHOUT FURTHER PROCESSING AND PUT UP FOR RETAIL SALE.

MOZZARELLA 40% RIPENED BLOCK USED FOR PIZZA AND PASTA TOPPING AND SAUC ES.MOISTURE CONTENT 47% MAXIMUM, DRY MATTER 53% MINIMUM, FAT 21.5% MIN IMUM, FAT IN DRY MATTER 405 MINIMUM, MOISTURE IN NON-FATTY MATTER 52.1 % TO 62%, SALT 1.0 TO 1.5%. THE CHEESE IS MADE FROM WHOLE MILK STANDAR DISED WITH SKIMMED MILK, PASTEURISED, COOLED AND INNOCULATED WITH LACT IC CULTURE AND NON ANIMAL RENNET. AFTER CUTTING AND COOKING THE CURD, WHEY IS DRAINED AND THE CURD STRETCHED IN HOT WATER TO OBTAIN A STRIN GY TEXTURE. IT IS SALTED, MOULDED, COOKED AND PACKED AS RECTANGULAR BL OCKS. THE CHEESE IS MATURED FOR A MINIMUM OF 2 WEEKS BEFORE FREEZING.