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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 (submelting); Tel: 8 (4932) 93- 28- 20 (ext. 135) Contact person: Polina
Related Keywords : Cagliata, cheese, raw for mozzarellaCategories : Food & Beverage, Cheese
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