Codex Alimentarius definitions: Codex STAN 262-2007
Pasta filata; mozarella and pizzacheese - Pasta texture processing

"Mozzarella is an unripened cheese, in accordance with the General Standard for Cheese (Codex STAN 283-1978) and the Standard for Unripened Cheese, Including Fresh Cheese (Codex STAN 221-2001).

It's a smooth cheese with an elastic texture made up of long, parallel protein fibers, with no curd grains. This cheese has no rind and comes in a variety of shapes.

High Moisture Mozzarella is a soft, layered cheese that can form pockets of milky liquid. It can be packaged with or without liquid. The cheese is off-white in color.

Low Moisture Mozzarella is a homogeneous firm/semi-hard cheese without holes, which can be grated.

Mozzarella is made using the "pasta filata" process, which involves heating curds with an appropriate pH value, then kneading and stretching them until they are smooth and lump-free....