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Description
Cheese is semi-hard. Made from natural cow's milk using special starter cultures.
shape: Oval oblong bar, with slightly convex side surfaces and rounded edges. Appearance: the crust is strong, smooth, without damage and wrinkles.
TU 9225-034-00419710-2004. TR CU 033/2013; TR CU 021/2011; TR CU 022/2011
Mass fraction of fat in dry matter: 50%. Nutritional value per 100 g of cheese: fat 31.0 gr., protein 25.0 gr. The energy value of the product is 374.0 kcal.(1567.0 kJ)
It is suitable at a storage temperature from (-4) to 0 degrees and a relative humidity of no more than (85 - 90)%; 8 months. 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, bacterial starter culture (mesophilic and thermophilic lactic acid microorganisms, propionic acid bacteria), milk-converting enzyme preparation of animal origin. Salt, preservative-lysozyme.
The product does not contain GMOs. Taste and smell: Pronounced cheesy, sweet, slightly spicy. The color of the dough: From white to slightly yellow, uniform throughout the mass. Price per 1 kg WEIGHT: small head 4-5 kg.; medium head 6-8 kg., large head 16-17 kg.
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