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.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 0406, 040690 AND 04069087.