Smoked sausage processed cheeses
The cheese is made only from natural ingredients: hard cheese, butter.
| Net weight: | 350,500/1000 g |
| Type of packaging: | Transparent film of regenerated cellulose |
| Quantity of pieces in multiple-unit package: | 10/8/5 |
| Weight of multiple-unit package: | 3,93/4,35/5,35 |
| Shelf life: | 180 days |
| Storage temperature max (°C): | From 0°C to +4°C |
| Energy value per 100 g of product: | 960 kJ / 231 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Fats - 16.8 g, carbohydrates - 11.4 g; protein - 8.5 g, salt - no more than 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.