We are looking for the suppliers of the following products.

Requirements and specifications of the products:

1. Fatty acid composition on product can have the following composition:
- 100% milk fat
- Combined (part of the milk fat is replaced by vegetable);
2. Physical and chemical indicators of fat and moisture in the product:
- Indicators of fat from 1.5 to 60% (low-fat product is allowed);
- Moisture indicators from 40 to 60% (moisture not above 60%);
3. Organoleptic characteristics:
- Taste and smell of milk;
- Without foreign tastes;
- Dough color from light yellow to white;
- No picture, the dough has a fibrous structure;
4. Evaluation for manufacturability:
- The ability of the product to give cheese strands in the finished product at cheddaring (sub melting)

Used for production of mozzarella.

Please contact.

Keywords: wholesale dairy, eggs, milk products