Cremajour
In the middle stage of ripening, a layer of pourable consistency appears between the mold and the cheese core. The taste becomes long - from sour dense middle through incredible creamy taste with citrus sounding flowing part of the cheese dough to nutty mushroom notes of velvety moldy cheese crust.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture
| Net weight: | 200 g |
| Type of packaging: | Box |
| Quantity of pieces in multiple-unit package: | 5 |
| Weight of multiple-unit package: | 1.1 kg |
| Shelf life: | 50 days |
| Storage temperature max (°C): | From +2°С to +6°С |
| Storage conditions: | Store in the package in compliance with specific temperature |
| Energy value per 100 g of product: | 1075 kJ |
| Nutrition Facts (Food value) per 100 g of product: | Per 100 grams of product: Protein - 20 g, fats - 25 g, carbohydrates - 0 g. |
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In the production of organic sour milk cheese 9% fat are used:
- cow milk
- skim milk;
- cream obtained from whole cow's milk;
- leaven or fermenting preparations of direct application;
Appearance and texture - soft, crumbly. Slight graininess and slight serum release are allowed.
Taste and smell - a characteristic sour milk, without foreign tastes and odors
Color - white or with a cream tint, uniform throughout the mass
- whole cow milk;
- skimmed milk obtained by separation of whole organic milk;
- calcium chloride;
- leaven or fermentation preparations of direct application.
- drinking water;
- milk coagulating enzyme;
- table salt "Extra".
The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:
- whole cow's milk;
- skimmed milk obtained by separation of whole organic milk;
-Calcium chloride;
- Yeast or fermenting preparations in accordance with current regulations.
- drinking water;
- coagulating enzyme preparation;
- Kitchen salt "Extra".
Appearance and consistency - the surface is clean, slightly moistened, without crust.
Taste and smell - a delicate creamy taste, slightly fresh, juicy when cut.
For the production of hard organic cheese "Ukrainian" with a mass fraction of fat 50% in dry matter use:
- extra class organic cow's milk;
- skim organic milk,
- leaven or fermented preparations of direct application;
- enzyme preparations;
- ground table salt, non-iodized for preparation of brine for pickling cheese;
- drinking water.
- plasticizers for surface coating.
Appearance and consistency - the surface is clean, smooth, without mechanical damage, foreign layers and a thick surface layer, covered with a protective coating of plasticizer, which is tightly adjacent to the surface of the cheese.
For packaged cheeses packaged under vacuum, the polymer film or package adheres tightly to the surface. The surface is clean, some moisture is allowed under the film or package.
Soft Cheese Mozzarella
Ingredients: Produced of whole cow milk, skimmed cow milk, salt, fermentation starter of lactic acid bacterium, microbial milk-clotting enzyme agent. Food additives: calcium chloride.
Shredded Mozzarella Cheese
Ingredients: whole cow’s milk, skimmed cow’s milk, salt, lactic-acid bacteria starter, microbial rennet. Food additive: potato starch.
Cheddar cheese
Ingredients: whole cow milk, skimmed cow milk, fermentation starter of mesophilic and thermophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, table salt, calcium chloride firming agent.
Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, fenugreek seeds (seeds – 1.3%), enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative, Walnut food flavour, Annatto coloring.