Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk.

                Mozzarella Cheese
Moisture                    48.00   
fat (on dry basis)              41.00 - 45.00  
Protein                  21.00 - 23.00
salt (as NaCl)                    1.00 - 2.00  
pH                             5.00 -   5.20  


                 Cheddar Cheese
Moisture                      max 37%
Salt                         1.4 - 2.1%
pH                              5.0 - 5.40
Fat in dry matter             min 45%
Protein                         25