Semi-hard paste; fibrous, flexible and closed texture Lactic and a bit marked taste and smell An even yellowish, white color
DEFINITION
The " Mozzarella cheese " from TREGAR is the cheese produced by the stretching of an
acidified mass (an intermediate product as a result of the coagulation of milk by means
of coagulant enzymes, complemented by the action of specific lactic bacteria). INGREDIENTS
Semi-skimmed milk from cows; lactic ferments; sodium chloride; calcium chloride; coagulants. SENSORY CHARACTERISTICS
Semi-hard paste; fibrous, flexible and closed texture. Lactic and a bit marked taste and smell. An even yellowish, white color.
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Trade Leads Directory -> All Trade Leads -> Animal Products -> Dairy, Eggs & Honey -> Mozzarella Cheese
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