Guidelines for rework of mozzarella and part skim cheese needed
Started by maryr, May 09 2012 03:48 PM
Hello, I work at a cheese factory making mozzarella and part skim cheese. What is the maximum percentage of rework that can be used in a vat? Can fresh mozzarella rework be used in a part skim vat if the expiration dates are different? I say no. How old can rework be from a safety and quality standpoint? What if it is frozen? Thank you so much for your time.
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General rework percentage that I've worked with on other foods is around 10%.
Generally fresh mozz is made from whole milk, correct? I'd be careful with that just because your label declarations could get tricky, and the issue you mentioned with expiration dates. Our fresh mozz is 60 days, low moisture is around 120 days. ???
Expiration dates are really more of a quality issue, not safety. Especially if your product is pasteurized.
Generally fresh mozz is made from whole milk, correct? I'd be careful with that just because your label declarations could get tricky, and the issue you mentioned with expiration dates. Our fresh mozz is 60 days, low moisture is around 120 days. ???
Expiration dates are really more of a quality issue, not safety. Especially if your product is pasteurized.
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