Agricultural Marketing Service 

Commodity Procurement Staff 

P.O. Box 419205, Mailstop 8718 

Kansas City, MO 64141-6205 

USDA COMMODITY REQUIREMENTS DOCUMENT 

MOZZARELLA CHEESE

DMOZ5

FOR USE IN DOMESTIC PROGRAMS 

Effective Date: September 9, 2016

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

DMOZ5

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________________________________________ 6

Section 2.1 GENERAL _______________________________________________________________ 6

Section 2.2 COMMERCIAL PACKGING REQUIREMENTS_____________________________________ 7

Section 2.3 CONTAINERS AND MATERIALS ______________________________________________ 7

Section 2.4 UNITIZATION REQUIREMENT _______________________________________________ 8

Section 2.5 MONTH/YEAR OF PACK____________________________________________________ 9

Section 2.6 LOT CODE/CERTIFICATE NUMBER____________________________________________ 9
DMOZ5 Page 1 of 9

Part 1 COMMODITY SPECIFICATIONS 

Section 1.1 MOZZARELLA CHEESE REQUIREMENTS 

A. Quality of Product 

(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 conform to 

the Commercial Item Description (CID) A-A-20248B dated September 9, 

2008, which is available at 

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006740

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 in plants that 

were inspected and approved by the Dairy Grading Branch, Dairy 

Programs Division, Agricultural Marketing Service (AMS). The USDA 

AMS plant approval code must match the appropriate product or operation 

code for the commodity being offered. 

(2) The curd manufacturing shall be performed at the same plant as the 

mixing and molding. 

(3) Mozzarella cheese which deviates from the specifications and the schedule 

of discounts 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 (3.5 ̊ to 5.5 ̊ C), unless the 

mozzarella is manufactured and immediately shredded and 

frozen. (i.e. Individual Quick Frozen [IQF]) 
DMOZ5 Page 2 of 9

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 –

Processor Pack 

Cheese to be delivered chilled shall be maintained at a 

temperature between 32 ̊ to 36 ̊ F (0 ̊ to 2.2 ̊ C) after the 

physical analysis has been completed. 

All chilled 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 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: 
DMOZ5 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 

No more than 200 mg of 

Sodium per 28 g serving 

pH value 1 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. 
DMOZ5 Page 4 of 9

General Requirements 

Physical Attributes Description for all Mozzarella Unless 

Specifically Noted 

Body and Texture Loaf style: 

• 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 425F for 12 minutes; or, in an impinger 

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

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

cheese must:

- melt completely;

- no excessive blistering;

- 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. 
DMOZ5 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” and a diameter of 0.375 to 0.729” 

F. Liability 

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

deterioration, mold development, or spoilage, which are discovered within 

180 days of the date of delivery to the Government. 

(2) Unfrozen Cheese (processor pack) - The contractor shall be liable for 

losses due to excessive deterioration, mold development or spoilage which 

are discovered within 30 days of the date of delivery to the Government. 

(3) Unfrozen Cheese (string cheese) - The contractor shall be liable for losses 

due to excessive deterioration, mold development or spoilage which are 

discovered within 90 days of the date of delivery to the Government. 
DMOZ5 Page 6 of 9

Section 1.2 QUALITY ASSURANCE

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, and weight of the cheese 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. 

Contractors shall notify the Government immediately of lots that fail to meet contract 

requirements. 

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 

Net Weight Packaging 

Options 

Low Moisture Part Skim 

(LMPS) 

Shredded, Frozen 30 pound box 

Frozen 8/6 pound loaves 

Chilled, Processor Packs 2 200/5 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 

Frozen 8/6 pound loaves 

Part 2 CONTAINER AND PACKAGING REQUIREMENTS 

Section 2.1 GENERAL 

This part provides the container specifications and packaging materials requirements 

used under this contract. 

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

individually wrapped. 
DMOZ5 Page 7 of 9

Section 2.2 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 2.3 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. 
DMOZ5 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 similar to but not inclusive of, 

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

Foreign Country.]” are strictly prohibited. 

Section 2.4 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. 
DMOZ5 Page 9 of 9

Section 2.5 MONTH/YEAR OF PACK 

A. The month/year of pack shall be shown on all shipping containers. 

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

pack. 

Section 2.6 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.