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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: Round, slightly elongated. Appearance: The crust is smooth, thin, without damage and a thick subcortical layer, covered with a film. The surface of the cheese is clean. Sickle prints or perforations are allowed.
GOST TU 05321269-001-2015
Mass fraction of fat in dry matter: 50%. The mass fraction of moisture is 40%. Nutritional value of 100 g of the product fat 30.0 gr., protein 25.5 gr. The energy value of the product is 372.0 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, enzymatic milk-a coagulating enzyme of animal origin. Taste and smell: Moderately pronounced cheesy, with the presence of a weak spice and a light creamy taste. Consistency: The dough is plastic, slightly dense, homogeneous over the entire mass of cheese. Drawing: On the cut, the cheese has a pattern consisting of round-shaped eyes of different diameters. The color of the dough: From slightly yellow to yellow, uniform throughout the mass. Shape: Diameter 14 cm; Height 16 cm. Weight: 2kg
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