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Description
Semi-hard cheese made from natural cow's milk GOST R 52054 - 2003 using special starter cultures. Shape: A low cylinder with a slightly convex side surface and rounded edges. Slight bulge of the upper and lower surfaces is allowed. Appearance: the crust is strong, smooth without damage and without a thick subcortical layer, covered with paraffin compounds.
GOST TU 05321269-001-2017
Mass fraction of fat in dry matter: 50%.The mass fraction of moisture is 40%. Nutritional value of 100 g of the product fat 29.0 gr., protein 25.2 gr. The energy value of the product is 380.0 kcal.
It is suitable at a temperature at a storage temperature from 0 to 6 degrees and a relative humidity of no more than (80 - 85)%; 6 months.
General characteristics
Gross weight
1000 g
Composition
Normalized milk, table salt with the use of lactic acid and propionic acid microorganisms, milk - a coagulating enzyme of animal origin. Taste and smell: Pronounced cheesy, sweet, slightly spicy
Consistency: The dough is plastic, homogeneous. Drawing: On the cut, the cheese has a pattern consisting of slightly oval-shaped eyes evenly spaced throughout the mass, or the absence of a pattern. The color of the dough: Slightly yellow, homogeneous throughout the mass.
Shape: height 10 cm; Diameter 26 cm: Weight: 6kg. - 7 kg. Paraffin.
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