Mozzarella – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67.100.30            DMS 1391:2016  
             First edition  
CODEX STAN 262:1973  
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.30                            DMS 1391:2016  
 
 
 
 
 
 
 
 
 
Mozzarella – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
        E-mail: mbs@mbsmw.org   
    Website: www.mbsmw.org   
Price based on 9 pages  
© Copyright reserved 
i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  2 
Food additives  ................................ ................................ ................................ ................................ ...................  3 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  4 
Labelling  ................................ ................................ ................................ ................................ ............................  4 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  5 
Appendix – Additional information  ................................ ................................ ................................ .....................  6 
Annex – Maximum levels for additives used in mozzarella  ................................ ................................ ...............  7 
 
FOREWORD  
 
This Draft Malawi standard has been prepared to provide requirements for mozzarella . 
 
The draft standard is  identical to the international standard , Codex Stan  262:2006 , Standard for mozzarella,  
with the exception of Table 3 (Microbiological limits for mozzarella)  which has been adopted from Kenyan 
Standard: KS 28 -1:2014, Cheese – Specification , Part 1: General . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by the Technical Committee MBS/TC 23, Milk and milk products  and 
the following companies, organizations and institutions were represented:  
 
- Blantyre A gricultural Development Division (Ministry of  Agriculture)  
- Department of Animal Health and Livestock Development (Ministry of Agriculture);  
- Consumers Association of Malawi ; 
- Dairibord Malawi Limited ; 
- Lilongwe Dairy (2001) Limited ; 
- Lilongwe University of Agriculture and Natural Resources (Bunda Campus);  
- Malawi Bureau of Standards ; 
- The Polytechnic (University of Malawi);  
- Shire Highlands Milk Producers Association ; 
- Suncrest Creameries . 
 
NOTICE  
 
The approved  Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being revi ewed. 
 
  
1 
  DMS 1391:2016  
DRAFT MALAWI STANDARD  
 
Mozzarella – Specification  
 
 
1 SCOPE  
 
This standard applies to Mozzarella intended for direct consumption or for further processing, in conformity 
with the description in section 3 of this standard.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Information on 
current valid national a nd international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions;  
 
MS 75:  Milk and milk products – Methods of sampling and analysis;  
 
MS 189: Cheese – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 625: Nutritional claims – Guidelines;  
 
MS 744: General standard for the use of dairy terms;  
 
MS 935:  Principles for the establishment and application of microbiological criteria for foods;  
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
CODEX STAN 221: Unripene d cheese including fresh cheese;  
 
ISO 4832: Microbiology of food and animal feeding stuffs  – Horizontal method for the enumeration of coliforms  
– Colony -count technique;  
 
ISO 4833 -1: Microbiology of the food chain  – Horizontal method for the enumeration of microorgani sms –  
Part 1: Colony count at 30 degrees C by the pour plate technique.  
 
 
3 DESCRIPTION  
 
3.1 Mozzarella is an unripen  cheese in conformity with MS 189 and CODEX STAN 221 . It is a smooth 
elastic cheese with a long stranded  parallel -orientated fi brous protein structure  without evidence of curd 
granules. The  cheese is rindless1 and may be formed into various shapes.  
                                                 
1 The cheese has been kept in such a way that no rind is developed (a “rindless” cheese).   
2 
 3.2 Mozzarella with a high moisture content is a soft cheese with overlying layers that may form pockets 
containing liquid of milky appearance. It may be packed with or without the liquid. The cheese has a near white 
colour.  
 
3.3 Mozzarella with  a low moisture content is a fi rm/semi -hard homogeneous cheese without holes and is 
suitable for shredding.  
 
3.4 Mozzarella is made by “pasta fi lata” processing, w hich consists of heating curd of a suitable pH value  
(4.5-5.8) kneading and stretching until the curd is smooth and free from lumps. Still warm, the c urd is cut and 
moulded, then fi rmed by cooling. Other processing techniques, which give end products with the same 
physical, chemical and organoleptic characteristics are allowed.  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks.  
 
4.2 Permitted ingredients  
 
(a) Starter cultures of harmless lactic acid and/ or fl avour producing bacteria and cultures of other harmless 
micro -organisms  
 
(b) Rennet or other safe and suitable coagulating enzymes  
 
(c) Sodium chloride and potassium chloride as a salt substitute  
 
(d) Safe and suitable processing aids  
 
(e) Vinegar  
 
(f) Potable water  
 
(g) Rice, corn and potato flours and starches: Notwithstanding the provisions in MS 189 , these substances 
can be used in the same function as anti -caking agents for treatment of the surface of cut, sliced, and 
shredded Mozzarella with a low moisture content only, provided they are added only in amounts 
functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the 
anti-caking agents listed in section 5. 
 
4.3 Composition  
 
Table 1 – Compositional requirements for mozzarella  
 
Milk constituent  Minimum content  
(m/m)  Maximum content  
(m/m)  Reference level  
(m/m)  
Milkfat in dry matter:     
with high moisture  20 % Not restricted  40 % to 50  % 
with low moisture  18 % Not restricted  40 % to 50  % 
Dry matter   
Depending on the fat in dry matter content, according to the following 
requirements below.   
3 
  Fat in dry matter content (m/m) : Corresponding minimum 
dry matter content (m/m) : 
 Equal to or above 18  % but less than 30  %: 34 % – 
 Equal  to or above 20  % but less than 30  %: – 24 % 
 Equal to or above 30  % but less than 40  %: 39 % 26 % 
 Equal to or above 40  % but less than 45  %:   42 % 29 % 
 Equal to or above 45  % but less than 50  %:   45 % 31 % 
 Equal to or above 50  % but less than 60  %:   47 % 34 % 
 Equal to or above 60  % but less than 85  %:   53 % 38 % 
 
Compositional modifications beyond the minima and maxima specified above for milkfat and dry 
matter are not considered to be in compliance with section 4.3.3  of MS 744 . 
 
 
5 FOOD ADDITIVES  
 
5.1 Only those additives classes indicated as justified in the table below may be used for the product 
categories specified. Within each additive class, and where permitted according to the table, only those food 
additives listed in MS 237  may be used and only within the functions and limits specified.  Annex A  provides 
permitted additives that were applicable at the time of publishing this standard.  
 
Table 2 – Additives permitted for use in mozzarella  
 
S/N  Mozzarella with low moisture 
content  Mozzarella with high moisture 
content  
Additive functional class  Cheese mass  Surface 
treatment  Cheese mass  Surface 
treatment  
1 Colours  X(a) – X(a) – 
2 Bleaching agents  – – – – 
3 Acidity regulators  X – X – 
4 Stabilizers  X – X – 
5 Thickeners  X – X – 
6 Emulsifiers  – – – – 
7 Antioxidants  – – – – 
8 preservatives  X X X  
9 Foaming agents  – – – – 
10 Anti-caking agents  – X(b) –  
 
Note 1:   (a) Only to obtain the colour characteristics, as described in Section 3. 
 
Note 2:   (b) For the surface of sliced, cut, shredded or grated cheese, only.  
 
Note 3:  X The use of additives belonging to the c lass is technologically justifi ed. 
 
Note 4:  – The use of additives belonging to the class  is not technologically justifi ed. 
 
 
6 CONTAMIN ANTS  
 
6.1 The products covered by this standard shall comply with the maximum Levels for contaminants that 
are specified for the product in MS 302.  
  
4 
 6.2 The milk used in the manufacture of the products covered by this Standard shall comply with the 
Maximum Levels for contaminants and toxins specified for milk in MS 302 and with the maximum residue limits 
for veterinary drug residues and pesticides establis hed for milk by the C odex Alimentarius Commission . 
 
 
7 HYGIENE  
 
7.1 It is recommended that the product covered by the provisions of this standard be prepared and handled 
in accordance with the appropriate sections of MS 1113 and other relevant Codex texts such as Codes of 
hygienic practice and Codes of practice. The produc ts should comply with any microbiological criteria 
established in accordance with MS 935 . 
 
In addition to the provisions of section 7.1, mozzarella shall comply with the microbiological limits in Table 2 
below:  
 
Table 2  – Microbiological limits for mozzarella  
 
S/N Microorganism  Maximum limit  Test method  
1 Listeria monocytogenes, max, per g  0 ISO 4833  
2 Salmonella spp, max, per g  0 ISO 4833  
3 Shigella, max, per g  0 ISO 4833  
4 Clostridium botulinum, max, per g  0 ISO 4833  
5 Staphylococcus aureus, max, per g  0 ISO 4833  
6 E.coli, max, per g  0 ISO 4833  
7 Faecal coliforms:, max, per g  0 ISO 4832  
8 Non-faecal coliforms, max  0 ISO 4832  
 
 
8 LABELLING  
 
In addition to the provisions of  MS 19  and MS 744 , the following specific provisions apply:  
 
8.1 Name of the food  
 
The name Mozzarella may be applied in accordance with section 4.1 of MS 19 , provided that  the product is in 
conformity with this standard . Where customary in the country of  retail sale, alternative spelling may be used.   
 
The use of the n ame is an option that may be chosen only if the cheese complies  with this standard. Where 
the name is not used for a cheese that complies with this  standard, the naming provisions of MS 189 apply.  
 
The designation of Mozzarella with a high moisture content  shall be accompanied by  a qualifying term 
describing the true nature of the product.  
 
The designation of products in which the fat content is below or above the reference  range but abo ve the 
absolute minimum specifi ed in section 4.3 of this standard shall  be accompanied by an appropriate qualifi cation 
describing the modifi cation made or  the fat content (expressed as fat in dry matter or as percentage by mass 
whichever is  acceptable in the country of retail sale), either as part of the name or in a prominen t position in 
the same field of vision. Suitable qualifiers are the appropriate characterizing terms specified in section 8.2.1  
of MS 189  or a nutritional claim in accordance with MS 625 . 
 
The designation may also be used for cut, sliced, shredded or grate d products made  from cheese which 
cheese is in conformity with this Standard.  
 
8.2 Country of origin  
 
The country of origin (which means the country of manufacture, not the country in  which the name originated) 
shall be declared. When the product undergoes  substantial  transformation in a second country, the country in 
which the transformation is  performed shall be considered to be the country of origin for the purpose of 
labelling.  
 
  
5 
 8.3 Declaration of milkfat content  
 
The milk fat content shall be declared in a manner found acceptable in the country of retail sale, either (i) as a 
percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the 
label, provided that the nu mber of servings is stated.  
 
8.4 Labelling of non -retail containers  
 
Information specified in section 8 of this Standard and sections 4.1 to 4.8 of MS 19  and, if necessary, storage 
instructions, shall be given either on the container or in accompanying documents, except that the name of the 
product, lot identification, and the name of the manufacturer or packer shall appear on the container, and in 
the abs ence of such a container, on the product itself. However, lot identification and the name and address 
may be replaced by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
 
9 METHODS OF SAMPLING AND AN ALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with MS 75 .  
6 
 APPENDI X – ADDITIONAL INFORMATION  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
 
Mozzarella with a high moisture content  
 
1. Method of manufacture  
 
1.1 The principal starter culture micro -organisms are Streptococcus thermophilus and/or Lactococcus  spp.  
 
1.2 Products made from buffalo’s milk shall be salted in cold brine.  
  
7 
 Annex   
 
Maximum levels for additiv es used in mozzarella  
 
At the time of publication of this standard, the following were the permitted additives to be used in Mozzarella 
cheese. Users are encouraged to refer to MS 237 or the Codex Alimentarius Commission for the most recent 
maximum limits.  
 
Table 3: Maximum levels for additives used in mozzarella  
 
INS No.  Name of additive  Maximum level  
Preservatives  
200 Sorbic acid  1,000 mg/kg  
singly or in combination as 
sorbic acid  201 Sodium sorbate  
202 Potassium sorbate  
203 Calcium sorbate  
234 Nisin  12.5 mg/kg  
235 Natamycin (pimaricin)  Not exceeding 2 mg/dm2 and 
not present in a depth of 5 mm  
280 Propionic acid  
Limited by GMP  281 Sodium propionate  
282 Calcium propionate  
283 Potassium propionate  
Acidity regulators  
170(i)  Calcium carbonate  
Limited by GMP  260 Acetic acid, glacial  
261(i)  Potassium acetate  
261(ii)  Potassium diacetate  
262(i)  Sodium acetate  
Limited by GMP  263 Calcium acetate  
270 Lactic acid, L -, D- and DL - 
296 Malic acid, DL - 
325 Sodium lactate  
326 Potassium lactate  
327 Calcium lactate  
330 Citric acid  
338 Phosphoric acid  880 mg/kg as phosphorous  
350(i)  Sodium hydrogen DL -malate  
Limited by GMP  350(ii)  Sodium malate  
351(i)  Potassium hydrogen malate  
351(ii)  Potassium malate  
Limited by  GMP  352(ii)  Calcium malate, D, L - 
500(i)  Sodium carbonate  
500(ii)  Sodium hydrogen carbonate  
500(iii)  Sodium sesquicarbonate  
501(i)  Potassium carbonate  
501(ii)  Potassium hydrogen carbonate  
504(i)  Magnesium carbonate  
504(ii)  Magnesium hydrogen carbonate  
507 Hydrochloric acid  
575 Glucono -delta -lactone  
577 Potassium gluconate  
578 Calcium gluconate  
    
8 
 INS No.  Name of additive  Maximum level  
Stabilizers  
331(i)  Sodium dihydrogen citrate  
Limited by GMP  332(i)  Potassium dihydrogen citrate  
333 Calcium citrates  
339(i)  Sodium dihydrogen phosphate  
4,400 mg/kg, singly or in 
combination, expressed as 
phosphorus  339(ii)  Disodium hydrogen phosphate  
339(iii)  Trisodium phosphate  
340(i)  Potassium dihydrogen phosphate  
340(ii)  Dipotassium hydrogen phosphate  
340(iii)  Tripotassium phosphate  
341(i)  Calcium dihydrogen phosphate  
341(ii)  Calcium hydrogen phosphate  
341(iii)  Tricalcium phosphate  
342(i)  Ammonium dihydrogen phosphate  
342(ii)  Diammonium hydrogen phosphate  
343(ii)  Magnesium hydrogen phosphate  
343(iii)  Trimagnesium phosphate  
450(i)  Disodium diphosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
450(vi)  Dicalcium diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v)  Ammonium polyphosphate  4,400 mg/kg, singly or in 
combination, expressed as 
phosphorus  
406 Agar  
Limited by GMP  407 Carrageenan  
407a  Processed euchema seaweed (PES)  
410 Carob bean gum  
412 Guar gum  
413 Tragacanth gum  
415 Xanthan gum  
416 Karaya gum  
417 Tara gum  
440 Pectins  
466 Sodium carboxymethyl cellulose  (Cellulose gum)  
Colours  
140 Chlorophylls  Limited by GMP  
141(i)  Chlorophyll copper complexes  
5 mg/kg  
singly or in combination  141(ii)  Chlorophyllin copper complex, sodium  and 
potassium salts  
171 Titanium dioxide  Limited by GMP  
Anticaking agents  
460(i)  Microcrystalline cellulose  
(cellulose gel)   Limited by GMP  
460(ii)  Powdered cellulose  
551 Silicon dioxide, amorphous  10,000 mg/kg  singly or in 
combination as  silicon dioxide   
9 
 INS No.  Name of additive  Maximum level  
552 Calcium silicate  
10,000 mg/kg  singly or in 
combination as  silicon dioxide  553(i)  Magnesium silicate, synthetic  
554 Sodium aluminosilicate  
556 Calcium aluminium silicate  
559 Aluminium silicate   
 
 
ICS 67.100.30                                     DMS 1391:2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standard ization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below  on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.