Semi-hard & hard cheeses · F-DY-035 · VIII-4.k

Low-Moisture Part-Skim Pizza Mozzarella

Pasta-filata mozzarella standardized for pizza shredding performance, coagulated with microbial rennet, stretched in 75-85°C water, moisture 45-47% and fat-in-dry-matter around 42%.

solidsemi-hard cheese5 ingredientspH 5.1–5.3

Key ingredients: Thermophilic Culture for Mozzarella/Provolone, High-Strength Microbial Rennet, Calcium Chloride Solution 33%, Sodium Chloride

Percentages, alerts, QC plan and the printable report open after you unlock this formula.