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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.
STO 31480399-001-2017. 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 29.0 gr., protein 25.0 gr.
The energy value of the product is 360.0 kcal.(1510.0 kJ)
Suitable at a storage temperature from (-4) to 0 degrees and 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
250 g
Composition
Normalized milk, bacterial starter culture (mesophilic lactic acid microorganisms), 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.
The weight of the bar is from 200 to 350 grams.
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