Agricultural Marketing Service

Commodity Procurement Program

P.O. Box 419205, Mailstop 8718

Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

MOZZARELLA CHEESE

DMOZ7

FOR USE IN DOMESTIC PROGRAMS

Effective Date: September 2019

USDA is an equal opportunity provider and employer.
USDA COMMODITY REQUIREMENTS

MOZZARELLA CHEESE

FOR USE IN DOMESTIC PROGRAMS

Table of Contents

Part 1 COMMODITY SPECIFICATIONS.................................................................................1

Section 1.1 MOZZARELLA CHEESE REQUIREMENTS......................................................1

Section 1.2 QUALITY ASSURANCE.........................................................................................6

Section 1.3 WEIGHT REQUIREMENTS..................................................................................6

Part 2 CONTAINER AND PACKAGING REQUIREMENTS.................................................7

Section 2.1 COMMERCIAL PACKAGING REQUIREMENTS ..............................................7

Section 2.2 CONTAINERS AND MATERIALS........................................................................7

Section 2.3 UNITIZATION REQUIREMENT..........................................................................8

Section 2.4 MONTH/YEAR OF PACK ......................................................................................9

Section 2.5 LOT CODE/CERTIFICATE NUMBER.................................................................9
DMOZ7 Page 1 of 9

Part 1 COMMODITY SPECIFICATIONS

Section 1.1 MOZZARELLA CHEESE REQUIREMENTS

A. Product Standards 

(1) Except as otherwise required, the natural Mozzarella cheese shall comply 

with the appropriate definition and standard of identity, and all regulations 

issued pursuant to the Federal Food, Drug, and Cosmetic Act, relevant to 

cheese (21 Code of Federal Regulations (CFR) Parts 1-199, including 

Parts 133.155 through 133.158, as appropriate for the type of Mozzarella 

cheese specified in the solicitation.

(2) Except as otherwise required, the Lite Mozzarella Cheese shall comply 

with the Commercial Item Description (CID) A-A-20248 effective on the 

date of the solicitation (published separately) which is available at 

https://www.ams.usda.gov/grades-standards/cid/dairy-eggs

B. Production Requirements 

(1) The Mozzarella cheese delivered to the Government shall have been 

manufactured from pasteurized milk that was produced in the United 

States and not previously owned by the Government and shall be 

manufactured in plants that were inspected and approved by the Dairy 

Grading Branch, Dairy Programs Division, Agricultural Marketing 

Service (AMS). The USDA AMS Dairy Program plant approval code 

shall match the appropriate product or operation code(s) for the 

commodity being offered.

(2) Mixing and molding of cheese shall take place no more than 14 

days after curd manufacturing.

(3) Mozzarella cheese which deviates from the specifications contained herein 

will be rejected, or at the discretion of the contracting officer, accepted at 

discounts to be determined by the Government. 

(4) Notwithstanding the other provisions of this section, the presence of any 

extraneous material in the Mozzarella cheese will be the basis for 

rejection.

C. Product Age and Temperature Requirements 

Low Moisture Part-Skim and Lite Mozzarella cheese product age and temperature 

requirements shall comply with the following:

Requirement Description

Aging Mozzarella cheese shall be aged not less than 5 days and not 

more than 15 days at 38 ̊ to 42 ̊ F (3.3 ̊ to 5.6 ̊ C), unless the 

mozzarella is manufactured and immediately shredded and 

frozen. (i.e. Individual Quick Frozen [IQF])
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Requirement Description

Testing and 

Inspection

Immediately after the aging process is completed, the 

following shall be performed:

• Product samples pulled and submitted for product 

testing; and

• Physical and sensory analysis.

Frozen Immediately after physical analysis is completed, cheese 

shall be placed in a freezer and the product temperature 

reduced to 20 ̊ F (-6.7 ̊C) within a 24-hour period and held 

at such temperature until delivered.

Exception: If such freezer space is unavailable at the 

manufacturing plant, the contractor may transport the cheese 

to a freezer facility at another location provided that the 

shipment to such facility is completed within 24 hours after 

the physical analysis is completed. During transportation, 

the cheese must be maintained at temperatures not higher 

than 35 ̊F (1.7 ̊C). Contractors are cautioned to take care 

that the cheese is not crushed or misshaped during the 

transport from the plant to the freezer facility. Once the 

cheese is delivered to the alternate facility, it shall be placed 

in a freezer and the product temperature reduced to 20 ̊F (-

6.7 ̊C) and held at such temperature until delivered.

Mozzarella cheese may be manufactured and frozen prior to 

offering to the Government. All frozen cheese may not be 

more than 180 days old on the date of delivery based on the 

date of manufacture as shown.

Chilled – Bulk 

Processor Pack

Bulk cheese to be delivered chilled shall be maintained 

at a temperature between 32 ̊ to 40 ̊F (0 ̊ to 4.4 ̊C) after 

the physical analysis has been completed.

All chilled bulk cheese shall be delivered within 19 

days of manufacture date.

Chilled – String 

Cheese

String cheese to be delivered chilled shall be maintained at a 

temperature between 32° to 40°F (0° - 4.4°C).

All chilled string cheese shall be delivered within 15 

days of manufacture date.

D. Composition Requirements

Low Moisture Part-skim Mozzarella and Lite Mozzarella cheese composition 

requirements shall comply with the following:
DMOZ7 Page 3 of 9

Composition Low Moisture Part-skim 

Mozzarella

Lite Mozzarella

Milk fat % Greater than or equal to 

36% but less than 45% by 

weight of the solids

Not more than 10.8% (as 

marketed)

Moisture % Greater than 45%, but 

equal to or less than 50%

Range 54.0% - 60.0%

Salt (for all 

mozzarella 

excluding string 

cheese)

Range 1.0% - 1.5% Range 1.0% - 1.5%

Sodium (for all 

mozzarella 

excluding string 

cheese)

No more than 185 mg of 

Sodium per 28 g serving

No more than 185 mg of 

Sodium per 28 g serving

Sodium for String 

Cheese

No more than 200 mg of 

Sodium per 28 g serving

N/A

pH value1 Range 5.1 – 5.4 Range 5.1 – 5.4

E. Physical Analysis

The following physical attributes are required for Low Moisture Part-Skim 

(LMPS) and Lite Mozzarella cheese:

General Requirements

Physical Attributes Description for all Mozzarella Unless 

Specifically Noted

Flavor and Odor • Shall have a mild pleasing flavor and may possess a 

slight acid and slight feed flavors, but not possess 

any undesirable flavors or odors.

• Vinegar flavor will not be acceptable.

Color • Shall have a natural white to light cream, uniform 

bright color, and an attractive sheen.

• The loaf style may possess waviness to a very slight 

degree and may have a slight variation in color due 

to salt penetration.

 

1 If a re-test of the product is required, the quinhydrone method will be used by AMS laboratories.
DMOZ7 Page 4 of 9

General Requirements

Physical Attributes Description for all Mozzarella Unless 

Specifically Noted

Body and Texture Loaf style (including bulk processor pack):

• A slice or plug drawn shall be flexible.

• Shall be smooth and pliable and shall not possess 

sweet holes or be gassy.

• Shall be free from all foreign and extraneous 

materials

• May possess the following defects to a slight 

degree:

- open

- lacking flexibility

- mealy

- weak

Note: Lite mozzarella may also be sticky and 

rubbery to a slight degree.

Meltability When a pizza baked in a preheated conventional 

oven at 425°F for 12 minutes; or, in an impinger 

oven at 475°F for 5 minutes; or, a convection 

oven, wind speed high, at 375°F for 9 minutes,

the cheese must:

- melt completely;

- have no excessive blistering;

- have no excessive pooling of oil;

- any blistering must be light brown in color

- stretch to a minimum of 3 inches of 

unbroken string; and

- be chewy, but not gummy.

Meltability not applicable for string cheese.

Appearance No visible signs of mold.
DMOZ7 Page 5 of 9

Additional Shredded Requirements

Body and Texture • May also be coarse and pasty to a slight degree.

• Shall be shredded to a nominal height and width of:

- 1/8 inch x 1/8 inch

- 1/16 inch x 1/16 inch

• Length of 1/8 inch to 1 1/2 inches.

• Shall be loose and free from clumps except those 

that readily break up with slight pressure.

• Shall be free flowing and shall not be matted. An 

approved anti-caking agent may be used as a 

processing aid. If an anti-caking agent is used, the 

amount used shall be the minimum required to 

produce the desired effect but shall not exceed 

2.0% of the weight of the cheese.

Fines • Shall contain not more than 8.0% fines.

• Fines shall be tested using a U.S. Standard Test 

Sieve:

- #8 for a size greater than 1/16 inch x 1/16 

inch shreds.

- #14 (1.4 mm) for 1/16 inch x 1/16 inch

shreds or less.

Additional String Cheese Requirements

Body and Texture • Shall be an extruded product.

• Protein strands shall be properly aligned lengthwise 

to ensure that fibrous strings can be pulled from the 

string.

• Shall be pliable and elastic so that string can be 

bent without breaking upon itself.

• Texture shall be firm and rubbery.

Appearance • Shall be somewhat glossy, smooth and shiny.

Size • Shall be cylindrical and have a length of 

3.875 to 4.752 inches and a diameter of 0.375 

to 0.729 inch.

F. Liability

(1) Frozen Cheese - The contractor shall be liable for losses due to excessive 

deterioration, mold development, and/or spoilage which are discovered 

within 180 days of the date of delivery to the Government.

(2) Chilled Bulk Processor Pack Cheese - The contractor shall be liable for 

losses due to excessive deterioration, mold development, and/or spoilage

which are discovered within 30 days of the date of delivery to the

Government.

(3) Chilled String Cheese - The contractor shall be liable for losses due to 

excessive deterioration, mold development, and/or spoilage which are 

discovered within 90 days of the date of delivery to the Government.
DMOZ7 Page 6 of 9

Section 1.2 QUALITY ASSURANCE

(1) The contractor or AMS shall perform the product testing and quality analysis to 

ensure that the product meets the commodity specifications. The Contractor shall 

only tender for acceptance those items that conform to the requirements of this 

contract. The quality, date(s) of manufacture, weight of the cheese, and percent of 

anticaking agent shall be evidenced by a Certificate of Analysis (COA) maintained 

by the contractor. The COAs shall be issued by AMS, an independent commercial 

laboratory using AOAC International approved methodology, or the contractor’s 

laboratory that complies with the inspection clause of this contract. The contracting 

officer may require submission of COAs representing contract performance. The 

manufacturer/distributor shall also certify that the cheese provided conforms to 

their own specifications, standards, and quality assurance practices, and be the 

same cheese offered for sale in the commercial market.

(2) Contractors shall notify the Government immediately of lots that fail to meet 

contract requirements.

(3) In the event of quality, performance, or processing concerns, AMS Dairy Grading 

and/or Commodity Procurement Program reserves the right to perform quality 

assurance at source. Source includes, but is not limited to: contractor’s 

manufacturing facility; packaging facility; warehouse; in-house laboratory;

subcontractor’s facilities; etc. (for additional information, refer to the AMS Master 

Solicitation for Commodity Procurements for Domestic Food Distribution Program 

Purchases available at https://www.ams.usda.gov/selling-food/solicitations). 

Section 1.3 WEIGHT REQUIREMENTS

The mozzarella cheese delivered shall be packaged as indicated in the table below.

Type of Mozzarella Shredded, Frozen or 

Chilled

Examples of Net Weight

Packaging Options

Low Moisture Part Skim 

(LMPS)

Shredded, Frozen 30 pound box

Frozen 8/6 pound loaves

Chilled, Processor Packs2 200/5 pound tote 

120/6 pound tote 

96/10 pound tote 

96/12 pound tote 

60/20 pound tote 

48/20 pound tote 

72/20 pound tote

Chilled, String Cheese 360/1 oz

Lite Shredded, Frozen 30 pound box

 2 Chilled LMPS Mozzarella shall be packaged in totes (master bag). Cheese packaged in totes CANNOT be 

individually wrapped.
DMOZ7 Page 7 of 9

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 COMMERCIAL PACKAGING REQUIREMENTS

A. Contractors shall supply commercial brand products only and shall certify at the 

time of submission of an offer that the commercial product being delivered has a 

history of successful distribution and use in domestic commercial channels and is

sold on the commercial market with an established level of consumer acceptance.

B. Container and packaging requirements are those used in the current commercial 

shipping practices and shall comply with:

(1) Unitization requirements in Section 2.4.

(2) At contractor’s option, a statement such as “Not for Retail Sale” may be 

printed on the principal display panel of the food label.

(3) The manufacturer’s lot code/lot identification number shall be shown on 

the commercial bill of lading.

(4) Shipping containers shall be marked to show the maximum safe stacking 

height. It is the responsibility of the contractor in cooperation with the 

shipping container manufacturers to determine the safe stacking height.

(5) For identification upon receipt at delivery warehouses, all commercial 

labeled product shipping documents shall specify “FOR USDA FOOD 

DISTRIBUTION PROGRAMS.”

C. A company name or brand name shall be shown on all shipping containers.

D. String cheese shall be individually wrapped, peel open packs.

Section 2.2 CONTAINERS AND MATERIALS

A. All containers and packaging shall be constructed to meet the 

requirements of the Food and Drug Administration (FDA) for safe 

contact with the packaged product. The contractor shall obtain and 

maintain documentation from the container or packaging material 

manufacturer to verify that the containers and packaging materials 

used in this contract were in compliance with the Government’s 

regulatory requirements for safe contact with food products as 

required below:

1. Regulatory Requirements for Commodities and Packaging

2. The commodity shall conform to the applicable provisions of the "Federal 

Food, Drug, and Cosmetic Act" (21 U.S.C. 301 et. seq.), as amended, and 

the relevant regulations. The contractor shall comply with all applicable 

Federal, State and local laws, executive orders, rules and regulations 

related to its performance under this contract.

3. All containers and packaging materials shall be constructed to meet the 

requirements of the Food and Drug Administration for safe contact with 

the packaged product.
DMOZ7 Page 8 of 9

4. In addition, all containers and packaging materials shall be constructed to 

comply with the sum concentration levels of lead, cadmium, mercury, and 

hexavalent chromium addressed by the Coalition of Northeast Governors 

(CONEG) model legislation. The sum of the concentration levels of lead, 

cadmium, mercury, and/or hexavalent chromium present in any package or 

packaging component shall not exceed 100 parts per million. 

Concentration levels shall be determined using American Standard of 

Testing Materials test methods, as revised, or U.S. Environmental 

Protection Agency test methods for evaluating solid waste, S-W 846, as 

revised.

B. If the contractor purchases packaging and container ingredients from 

a foreign country and/or the package and container is manufactured 

in a foreign country, the package and container SHALL NOT display 

country of origin labeling. Phrases including, but not limited to, 

“Made in [Name of Foreign Country.]” or “Product of [Name of 

Foreign Country.]” are strictly prohibited.

Section 2.3 UNITIZATION REQUIREMENT

Shipments shall comply with the following unitization requirements:

A. Unless otherwise specified by the Government, all shipments of packaged 

products shall be unitized (palletized and stretch wrapped).

B. Pallets shall be:

(1) Constructed to facilitate the safe handling and transportation of the 

packaged product, as a unit, without loss or damage.

(2) A Number 2, four-way, reversible flush stringer with no broken runners or 

slats.

(3) Suitable for use in the shipment of food products.

C. Plastic stretch wrap shall be:

(1) Constructed of a plastic film which is to be stretched a minimum of 50 

percent beyond its original length when stretched around the pallet load.

(2) Applied as tightly as possible around all tiers of the palletized shipping 

containers. The shipping containers shall be held firmly in place by the 

stretch wrap.

D. Pallet loads shall be:

(1) Stacked in such a way as to minimize the amount that shipping containers 

overhang the edges of pallets.

(2) Blocked and braced or otherwise loaded into the conveyance in a manner 

that prevents shifting during transit.
DMOZ7 Page 9 of 9

Section 2.4 MONTH/YEAR OF PACK

A. The month/year of pack or actual pack date shall be shown on all primary 

packaging (immediate containers) and shipping containers.

B. A date fill code may be applied in addition to, but not in lieu of, the month/year of 

pack.

Section 2.5 LOT CODE/CERTIFICATE NUMBER

A lot code or official inspection certificate number shall be legibly marked on all primary 

shipping materials. Contractors may use any type of lot coding system, provided a 

unique code is used to identify each lot under a contract. When requested contractors 

shall provide to the Government an explanation of the lot coding system utilized.