Processed Cheese
It is made on the basis of natural butter and cheese without the addition of vegetable fats.
| Net weight: | 160 g |
| Type of packaging: | PET bottle |
| Quantity of pieces in multiple-unit package: | 16 pcs |
| Weight of multiple-unit package: | 2,56 kg |
| Shelf life: | 180 days |
| Storage temperature max (°C): | From 0°C to +4°C |
| Energy value per 100 g of product: | 874 kJ /211 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Fat – 17,5 g, protein – 4,5 g, carbohydrates – 8,8 g, salt – not more then 2,5 g |
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Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.
Small fractions without the crust (size 4x4 mm), no foreign objects and admixtures, dry, no moisture, no hard lumps. Color: from white to yellow, uniform throughout the mass.
The taste is mildly cottage cheese, sour milk, without additional flavors and odors, typical of a particular cheese. Allowed: slightly sour, spicy, tangy, ammonia, salty taste with a slight bitterness.
Albumin cheese "Ricotta Classic" is a product, the main component of which is albumin, produced by appropriate production technology from whey, obtained by thermal acid coagulation, with the addition of cream and subsequent thermo-mechanical processing.