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Description
Semi-hard rennet cheese with a high temperature of the second heating from 48 ° C to 58 ° C. Made from natural cow's milk GOST R 52054 - 2003 using special starter cultures.
shape: Rectangular bar with slightly convex side surfaces and rounded edges. Slight bulge of the upper and lower surfaces is allowed.
Appearance: The crust is strong, smooth without damage and a thick subcortical layer, covered with paraffin, polymer, combined compositions or polymer materials.
GOST GOST 32260-2013
Mass fraction of fat in dry matter: 50%. The mass fraction of moisture is 40%. Nutritional value of 100 g of the product fat 31.2 gr., protein 24.7 gr. The energy value of the product is 390.0 kcal.
It is suitable at a temperature at a storage temperature from (-4) to 0.degrees and a relative humidity of no more than (85 - 90)%; 6 months. At a storage temperature from 0 to 6 degrees and a relative humidity of no more than (80 - 85)%; 5 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 dense, moderately elastic, homogeneous in the whole mass Pattern: On the cut, the cheese has a pattern consisting of round or oval shaped eyes, or the absence of a pattern. The color of the dough: From white to light yellow, uniform throughout the mass.
Weight: Small head 3.5-4kg, large head 12kg-14kg. Paraffin.
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